FALL GARDEN UPDATE

collards growing in an earth box

the only watering is through the PVC pipe

strawberries hanging out near the fence

okra still blooming and producing

romaine, already abundant

VEGAN CHOCOLATE MOUSSE

I blended three different recipes for chocolate mousse

and came up with this one.  Really tasty!

INGREDIENTS:

1 package of silken tofu

2 tsp. vanilla

1 Tbsp agave nectar

1/4 cup chocolate chips (or carob for VEGAN) melted IF NOT using a Vitamix

3 Tbsp. baking cocoa

2 ripe avocados

DIRECTIONS:

Place the tofu, vanilla, agave nectar and both chocolates into the Vitamix / blender.  Blend all together until really smooth.

Peel the avocados and cut them in half lengthwise.  Scoop out the pits with a spoon and discard them.  Add the cubed avocado to the blended mixture and run blender to completely combine. 

You can eat this immediately, chilled (gets thicker), layer it in dessert dishes OR use it in a pie crust.

What a great healthy treat!!! 

avocado added to the mixture

the end product, thick creamy delicious chocolate mousse

who wouldn't serve this to their children???

DRINK YOUR COLLARDS AND SPINACH

fall garden collards

a great way to start the day

A really great friend called today and told me to sit down.  She's sick with a large part of her colon removed and in the hospital for the second time and still facing more surgery.  The shock for her today came when the doctor recommended a better diet for her: the bulk being organic fruits and vegetables with KALE and other dark greens being the star.  She remembers when everyone made fun of me and my KALE (couldn't wait to tell me).  Now at 64, she's determined to start this new eating regime.

This recipe would be a good start. 

WHAT I USED:

6 collard leaves

3 hand fulls of spinach

1 carrot, cut in chunks

1 peeled orange

1 cup frozen pineapple

2 Tbsp. flax seed

water as needed

DIRECTIONS:

Blend all together.  Drink!

I always place the water and frozen food on the bottom.

Pour in more water as needed.



green health

GREEN ONIONS / the HOW TO

 

Sept. 22, 2012

 







 

 

Check out my post and pictures of 3/29/12.  At that time I planted a bunch of green onions that I had been rooting for 7 to 10 days.  Here they are, going strong, after 6 months of use.  These are the BEST tasting onions!  I will never buy them from the grocery store again unless it's rooting time.

 

This is from the original post:

"Next time you buy scallion,s don't use the whites - sprout them. Simply secure bulbs with a rubber band and place in a glass with an inch of water. Change the water daily and in about 7 to 10 days new shoots will appear and the roots will double in length. Plant them in a garden or container and snip the greens as you need them."

AN UNCONVENTIONAL BREAKFAST

for a quick and healthy breakfast, spread almond butter

on lettuce leaf and sprinkle with blueberries.

a refreshing breakfast!

MUSHROOM PIZZA

tortilla mushroom for a quick lunch or lite dinner

INGREDIENTS:

tortillas

mushrooms, any type or combination is even better

1 onion

vegan Parmesan

peanut sauce

DIRECTIONS:

Saute the sliced mushrooms and onions in a bit of veggie broth.  Cook till liquid is absorbed.

Cook tortilla in oven on cookie sheet at 400 degrees.  Remove when one side is cooked and turn over.  Arrange mushrooms and onions on the other side. 

Sprinkle with Vegan Parmesan cheese.  Return to oven and cook till hot and bubbly.  Remove and drizzle peanut sauce on top.  Slice to serve.



BRUSSELS SPROUTS N' MUSHROOMS via grill

cooked in a buffet skilled on an electric grill

INGREDIENTS:

1 box mushrooms, portobellos

3 Tbsp. olive oil

3 to 5 cups Brussels sprouts, cut into 4 slices

sweet yellow peppers, cut into strips

1 cup okra, sliced

2 large onions, cut in halve then sliced

10 cloves garlic, sliced

1/2 cup white wine

3 sprigs fresh oregano, cut off stem and chopped

salt and pepper, to taste

1 cup cooked rice

DIRECTIONS:

Cut each mushroom into sixths and saute in the oil.

Cook till liquid is reduced. 

In a large buffet skillet, place the mushrooms,  Brussels sprouts, peppers, okra, onions, garlic, wine, oregano and salt and pepper to taste.

Place this pan on the grill (I use an electric George Forman), setting 5.  Keep grill lid on while cooking.  Cook till veggies are roasted.  Remove from the grill and stir in the cooked rice.

Serve with Braggs Liquid for an extra delicious flavor.

a nice healthy meal

always with vino!  :)