Wednesday, August 7, 2013

Buttery Beets

I have fallen in love with beets again this year! The ones coming from my garden are heirloom, organic Detroit Dark Red and Chiogga. The Chiogga ones look like a bulls eye. So cool. Together they make a beautiful delicious pair. 

The first time I saw the beets were ready to start harvesting, I brought a bunch home and cooked them in a simple but very satisfying way. I didn't bring home nearly enough, so we each only got to sample them. I will be cooking them like this again, that is for sure.

First, clean and peel your beets. Then slice them to about 1/4 inch per slice.

Put the beets in a frying pan with butter! Isn't it sounding divine already!!?

Fry the beets until they are starting to brown, then put about 1/4 cup of water in the pan and top with a lid.

 Let the beets simmer/steam until they are soft.

Sprinkle with some sea salt or salt replacer and dish up.

Chances are you will want more than you made, so be prepared to do it again. :)

Happy Healthy,

Augratin Turnips and Potatoes

I don't have a picture for this one because it was eaten way before I thought of taking a picture!
This recipe is not vegan friendly. It does have milk and cheese in it which I and a few of my family members need to stay away from, but it is a great way to use turnips and it was sooo good.

Augratin Turnips and Potatoes

2 cups very thinly sliced turnips
2 cups very thinly sliced potatoes
1 medium onion, peeled and finely sliced
2 Tablespoons melted butter
1/2 cup milk
1/8 grated nutmeg
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup grated Swiss cheese

Toss together the turnips, potatoes, onions and melted butter.
Cover and put in a 375 degree oven for 30 minutes.
While turnip mixture is cooking, combine milk, nutmeg, pepper and salt.
Bring to a boil and take from heat.
When turnip mixture is done, take from the oven and stir in half of the cheese.
Pour the milk mixture over the turnip mixture.
Cover turnip mixture with the rest of the cheese.
Put turnips back in the oven without a cover.
Cook for 20 to 25 minutes

Friday, August 2, 2013

Tomato, Basil, Zucchini Goodness

This was totally Delicious. 

Fry Zucchini that has been sliced thin with some onions.

When the onions are looking translucent add: tomato sauce, diced fresh tomatoes, a bunch of fresh basil, garlic, and sea salt or salt replacer like Herbamare. (I would add mushrooms next time too.)
Let this simmer until the squash is tender.

You could put this on top of cooked pasta, rice, or quinoa. We stirred in sprouted and cooked white beans. It was filling and yummy that night and cold the next day for lunch.

I will definitely be making this again soon. It uses the foods from the garden and is so easy to make.

Happy Healthy,

Odd Cucumber Sandwich

This is not your every day Cucumber Sandwich! :) It was a bit slippery because I added hummus, and it was quite the mouthful to bite into, but all in all it was a success. This idea was given to me by my friend Elaine. I am not sure if this is what she meant, but it was a fun experience that I will be trying again and you should too! This sandwich just had the cucumber "bread", lunch meat, tomatoes and hummus. There are all sorts of ways you could make it. Next time I might slice the cucumber lengthwise into more "bread" slices than the two featured here. It would be much easier to eat. Bon Apetite!