Rutabagas are hearty, sweet, root veggies that are easy to grow and half the calories and carbohydrates of potatoes. They can be eaten cooked or raw, such as shredded on top of salads. Although they’re not as nutrient-rich as potatoes, they provide a healthy alternative, especially when substituted for part of the potatoes in just about any recipe. A rutabaga is considered a cross between … Continue reading German Rutabaga Potato Salad (Vegan)
Since our greenhouse is our living room, and the weather is finally warming up in southern California, it’s time to start our seeds. Last weekend, during our first warm, sunny morning in months, we started chile peppers, tomatoes, artichokes, and basil (see varieties below). For all you SoCal gardeners out there, here’s a breakdown of our method: Seeds: We started planting our summer plant seeds, … Continue reading Ready, Set, Start Seeds!
It’s not always the energy needed before a long run that matters. It’s the power needed to survive the rest of the day! After a 10+ mile run, all I can think about is getting food in me as soon as possible and I’ll grab whatever’s at arm’s reach, like my boyfriend’s barbeque chips. Not necessarily my first choice, or a habit I’d like to … Continue reading Butternut Oat Survival Muffins (with vegan option)
Every summer, our Serrano and jalapeno plants are decked out with hundreds of shiny green and red ornaments waiting to be harvested. The harvest is ridiculously abundant with these two varieties, so besides making fresh salsa every few days, we have to find another quick and easy way to use our chiles so they don’t end up rotting off the plants. Since I don’t want … Continue reading Red Hot Chile Sauce
When tomato fruits are exposed to direct sun in really hot weather, they are susceptible to sunscald. Sunscald is more apparent on plants with sparse foliage or those that have lost foliage due to disease. The leaves on many of our plants in “Tomato Land” contracted a fungus that was easily rid of, but caused a lot of foliage to shrivel up, exposing our much … Continue reading Sunscald on Tomatoes- Aaagh!
After trial and error with several cheesy green chile cornbread recipes, this one is the winner by far! R, my avid food critic, gives it an enthusiastic thumbs up. As for my review, it not only passes the aroma and texture analysis, it’s so simple to make! Recipe adapted from the Food Network Ingredients: 1 ½ cups yellow cornmeal ¼ cup all-purpose flour 2 … Continue reading Cheesy Hatch Green Chile Cornbread
Leave it to our good friend Leonard to challenge our creativity by dropping off a couple of old, discarded French doors he scored at a construction site. He’s always thinking of us, bringing odds and ends from here and there, stoked to see what sort of ingenuity we can conjure up and assess whether or not it’s on par with his own. I’m proud to … Continue reading French Door Wall Decor- DYI Idea!
If you’ve got more ripe apples, berries, peaches or other stone fruit than you know what to do with, here’s a cute, tasty recipe I found on Today.com. It’s definitely a crowd pleaser since everyone gets their own individual mini pie- no more arguing over who got the biggest slice! Get the recipe by clicking on either of these links(*see … Continue reading Muffin Tin Fruit Pies
Last weekend, I met up with my dear ol’ best friend J for a beach strand walk and chat, where along the way, we stopped in an upscale cold-press juice shop for a snack. J left the shop nibbling on their peanut butter protein balls declaring, in satisfaction, how delectable they were, and perhaps I could concoct something of the kind. With a ping, I … Continue reading Peanut Butter Power Balls (GF, V)
Warning: Ingredients are totally old school, non-dietetic, and addicting. So, go ahead and use non-organic graham crackers, salted butter, old-fashioned milk chocolate, and marshmallows made with hooves (okay, that might be taking it too far)! This vegan unfriendly, chia seedless, Betty Crocker style pie will have your dessert loving friends and family kick it like it’s 1986 now! Ingredients Crust: 1 ½ cups graham cracker … Continue reading S’more Pie: An R B-Day special