I love basil. This extremely aromatic herb can make an appearance on our table each night for dinner and it will never grow old to me. A wonderful Chiffonade of raw sweet basil among a bowl of fresh lettuce greens, whole leaves atop a fresh baked homemade pizza, or layered ontop a portobello mushroom cap on[…]
Ingredients: Brussel Sprouts Turnips Fennel Bulbs Salt and pepper Olive oil Directions: Chop Brussel sprouts, turnips and fennel bulbs and toss in a casserole pan. Drizzle with olive oil, salt/pepper. Bake on 350 for 20-25 minutes. Use the leftover fennel leaves with fresh ginger to make a healthy, warming ginger fennel tea. Enjoy![…]
Makes 8 servings Ingredients: 1 cup butter 2 leeks, sliced salt and pepper to taste 1 quart vegetable broth 1 tbsp Organic Cornstarch 4 cups Yukon Gold potatoes, peeled and diced Unsweetened Almond or Rice Milk Directions In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until[…]
The creamy texture and rich taste of cashew butter makes a delightful, dairy-free, low-fat dip and salad dressing ––perfect for parboiled vegetables or tossed green salads. Look for unsalted, unsweetened cashew butter in natural foods stores or make your own.
I’ve tried several recipes and many ways to preserve olives. This one is a winner! Gather your friends, family, to preserve and share in the abundance of the harvest! Besides, you’ll need all hands on deck for this process. ~ Judith Print Recipe Olive Preserving Cuisine Canning/Preserving Servings 8 oz Jars Ingredients Olive Brine 2[…]
Marak is the Hebrew word for soup. This recipe is a great way to utilize vegetables in your garden.
One day we had an idea that we wanted to make candles. We already had beeswax from the bee hive. We were ecstatic and exuberant when we started. First we had to review the process before we began to make sure we had everything we needed. We gathered, a small stainless steel bowl, wicks,[…]