Wow … what a success. We spent the morning pulling onions and look how many we’ve got. 🥳
I’m so happy and grateful for such a lovely harvest, especially as we get through so many onions, I literally can’t grow them fast enough. Now we just have to lay them out and let them dry / cure for a couple of weeks.
I can’t wait to cook with these little beauties … they look so good 😋
Our food system pushes out fake processed foods created in labs to addict us, make us sick, and fall into the hands of big pharma.
It's as designed.
The way we pull out of the viscous cycle and take our health back is by eating natural, healing foods designed for our biology, and move our body. Even just walking has proven to have powerful benefits. We were not created to be sedentary or eat foods high in sugar, sodium, or unhealthy fats. Our body craves movement and real foods. Give your body what it truly wants and FEEL the difference. Once you do, you’ll be hooked.
This is such a satisfying main dish to serve up and enjoy again the next day with the cheeses, sour cream and mayo helping the eggs hold together the zukes, eggplants, and onion ingredients. Serve it with thin tomato slices for a wholesome, heartwarming dining experience. The nut topping adds a nice crunch as finisher. See what you think...
2 t. salt
2 yellow zucchini, coarse grated with skin
1 green zucchini, coarse grated with skin
1 small eggplant, coarse grated with skin
2 T. margarine
1 lg. onion, diced
3 eggs, whisked
1 c. sour cream
1 t. mustard powder
1/2 t. thyme, dried
1/2 c. mayo - Duke's has no added sugar
1/2 t. black pepper
1 c. cheddar/mozzarella cheese mix, fine grated
1 c. whole wheat bread crumbs
1/2 c. Parmesan cheese, fine grated
1 c. walnuts, chopped fine or sunflower seeds, shelled
Preheat oven to 350 degrees. In a mixing bowl, add zucchinis, eggplant and salt tossing well - set aside. In a fry pan, add margarine and onions sauteing to caramelize. In another mixing bowl, add eggs, sour cream, mustard powder, thyme, mayo, black pepper folding together. Transfer zucchini and eggplants into a colander pressing excess water out with the back of a mixing spoon - as much as possible. In a large mixing bowl, add zuke mix, cheddar, bread crumbs, and Parmesan cheese tossing together. Pour liquid mixture over all coating well. Transfer to a baking dish. Sprinkle nuts or seeds over all. Bake for 25 min. until it sets up. Serve with fresh tomato slices on each serving for a pop of color if you like.
Once I've got the main dish in the oven, I pop downstairs to my sewing studio to stitch pocketed, fully lined chef aprons for my online shop - www.etsy.com/shop/topdrawerthreads .
Or I'm putting the finishing touches on upcycled recycled thrifted crocheted throw rugs worked by me for my online shop - www.etsy.com/shop/topdraweryarns .
My daughter's have an online shop - www.etsy.com/shop.yesdesigns - where they design and sew cotton pocket knickers with a handy front hip pocket.
My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled thrifted yarns into bright, eye catching striped throws and afghans well suited to cozy up in on a cool evening.
We don’t do it very often, but today we’re having a sunday roast. We’ve already harvested the potatoes, carrots, parsnips to roast. Next some sugar snap peas and some of our purple sprouting broccoli from the garden … it’s so pretty it almost seems a shame to eat it … almost 😉 I’m really looking forward to a lovely Sunday lunch with family … 😋
Having trained glutes yesterday, I took a slow morning to work, read, and breakfast in bed. It truly felt like luxury and I was not expecting to go to the gym this afternoon but a little upper body session was tempting me.
Watching the Olympics while preparing my maths class, sipping honey iced matcha lattes, taking the dog for a meander in the garden in the fresh summer morning air all felt like me version of "That Girl" and the food I ate throughout the day provided an illustration of the ease, health, and enjoyment. Last year, I was so obsessed with my version of "That Girl" that I was unable to eat for fear that I couldn't eat something more visually appealing at a more appropriate time but today almost all of my meals were an hour ahead of schedule and that just allowed me to move on with my day and do the things that I was really proud of.
Aloo Kala Chana Curry. Black chickpeas (kala chana) are an excellent source of plant-based protein, which is essential for muscle building, repair, and overall body function. Read full recipe
1 (14 oz) can white kidney beans (cannellini beans)
1/2 tsp Italian seasoning
3/4 cup uncooked whole grain elbow macaroni
Himalayan salt & pepper to taste
(Optional) fresh basil
DIRECTIONS:
1. Add oil, butter, onion, celery, carrots, and garlic to large soup pot. Sautee for 7-10 min.
2. Stir in the broth, crushed tomatoes, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase heat to high, and bring to a boil.
3. Once the soup is boiling, reduce the heat so it’s simmering and cover the pot with the lid slightly open. Cook for 10 minutes.
4. Stir in the pasta. Continue simmering the soup (lid off) for another 15-20 minutes until pasta and veggies are tender. Stir occasionally to prevent pasta from sticking to bottom.
5. Before serving, season with salt and pepper. Stir in basil.