Garlic Roasted Cherry Tomatoes

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tomatoes-4We have toooooo many cherry tomatoes on the farm this year. We’ve been eating them by the bowlful, but wanted to try a recipe to add even more flavor. This ones real darn good. Heck, how can you go wrong with tomatoes, olive oil, and garlic?!

tomatoes-3Ingredients

  • 4 cups cherry tomatoes
  • Olive oil to drizzle
  • 1/2 teaspoon sea salt
  • 1 teaspoon dried minced garlic

Preheat oven to 425 degrees fahrenheit.

Slice cherry tomatoes in half and lay out in one layer on cookie sheet.

Drizzle with olive oil and sprinkle with sea salt and garlic.

Place in oven and roast for 15 to 20 minutes.

Serve over pasta, rice, green beans, spinach, or salad greens. Or just eat them on their own as a side! Enjoy!

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Garlic Lemon Pepper Zoodles

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This was maybe the best meal I’ve made all summer, and one of the quickest!!! It was super easy to throw together and filled me up well enough to garden for quite some time.

rando-1Ingredients

  • 2 medium sized zucchini, spiralized
  • 2 Tablespoons almond bits
  • optional: I garnished mine with edible nasturtium flowers!

Dressing

  • Juice of two lemons
  • 1 Tablespoon nutritional yeast
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 Tablespoon olive oil

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Whisk dressing together and pour over zucchini noodles. Toss until evenly coated, and sprinkle with almond pieces.

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Camping at Whitetail Woods Park

I had to share pictures from this trip!! My friend Heather invited me to stay with her in this suuuuper cool cabin south of Minneapolis.

There was a huge prairie, a lot of wooded area, and the cabins were stunning. Think ikea mixed with the fanciest barn you’ve ever seen.

We did a lot of wandering. It’s not a huge park, but big enough to get some adventuring in. There are only three cabins, so there weren’t many people around, a perfect place for a quiet retreat. Or just to make a veggie filled ramen and play Morels. There was even a little log teepee style structure just down from the cabins that somebody had assembled. We ate lunch inside it, but it was super creaky and I was terrified it was going to fall on my head.

You know those places you go that make you feel more like your best self? This is totally one of those places for me.

There’s a video here if you want to see the interior! 

Creamy Broccoli Salad

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I made this for Easter this year as a dupe for a creamy broccoli salad we made at the co-op I used to work at. The recipe we made there had vegan mayo for the sauce base, but I wanted to attempt a more whole food based version. It turned out great, and my darling cousin just texted to ask for the recipe (Hi Katie!). It’d been in my mental draft folder for the last few weeks, so I figured I’d sit down and type.

Ingredients

  • 4 cups chopped broccoli
  • 1/4 red onion, diced
  • 1/2 cup raisins
  • 1/2 cup sunflower seeds

Sauce

  • 1 cup sunflower seeds, soaked in water for one hour, then drained
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, more if needed
  • Juice of one half lemon
  • 1 Tablespoon olive oil
  • 1 Tablespoon coconut aminos (or soy sauce)
  • 1 1/2 Tablespoons apple cider vinegar
  • water- add 1 tablespoon at a time until sauce is creamy and pourable

Blend sauce ingredients until creamy. Pour over other ingredients and stir until broccoli is coated and combined well.

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Buddha Bowl with Miso Tahini Dressing

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I made this meal for my sister and boy, did we love it. So many textures and flavors. It’s a little bit time consuming, but if you pace things just right, super simple.

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Ingredients

  • 1/2 cup chickpeas, cooked and drained
  • 1/2 cup quinoa, cooked
  • 1/2 lb brussels sprouts, cleaned and halved
  • 2 medium sized beets, peeled and chopped
  • 2 baby bok choy heads, chopped
  • 1 medium sweet potato, peeled and sliced into 1/2 inch thick rounds
  • 1 medium yellow onion, sliced into 1/2 inch thick rounds
  • 1 Tblsp coconut aminos
  • 2 Tblsp Miso (I use chickpea miso because I’m sensitive to soy)
  • 2 Tblsp olive oil
  • 1/4 cup water
  • sea salt
  • green onion, sliced for topping

Dressing:

  • 2 Tblsp tahini
  • 2 Tblsp Miso
  • 2 Tblsp coconut aminos
  • 1/2 lemons worth of juice
  • 1/2 tsp sea salt

Blend dressing together. Set aside.

Preheat oven to 450 degrees Fahrenheit.

Mix together coconut aminos, miso, water, and a pinch of salt. Place onion slices in a shallow pan. Pour sauce over and roast for 1/2 hour.

Toss brussels sprouts in olive oil and sea salt. Pour onto cookie sheet and roast for 20 minutes to a half hour.

Par boil the slices of sweet potatoes. When just beginning to get tender, place on a cookie sheet and roast for 15 minutes.

Rinse pot from sweet potatoes, fill will water and beets and simmer until just tender.

Saute’ baby bok choy in 2 Tblsp water and 1 Tbsp coconut aminos. Sprinkle with a pinch of salt.

When everything is cooked through, layer into a bowl and drizzle with dressing. Top with green onions.

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Garden Tales: This Years Seed Collection Part 2

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Here’s my second set of seeds, this batch from Seeds Savers Exchange.

I thought I’d share some of the seeds we’re using for the CSA shares on the farm, and a few things I’m growing just for me. The images are from their website, but who wants to read about plants without seeing pictures?! I usually buy all by seeds from these guys or Baker Creek Heirloom Seeds. I’ve had really great luck with the things I’ve grown from them, and they’ve got great business ethics and organic and heirloom varieties.

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Joes Long Cayenne – These grew well last year… Though our growing season was too short to allow many of them to turn red.

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Peach Habenero – We had really good luck with these.. Almost too good of luck… I dehydrated many and still haven’t finished using them.

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Black Beauty Zucchini – These grow very very well for us.

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Black Cherry Tomato – We looooove these.

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Blondkopfchen – These grew well.. But they weren’t our absolute fave. They were good, but not excellent.

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Brandywine – These are great for canning and slicing.

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Joan Rutabaga – If you like rutabaga, these are good rutabaga.

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SSE Lettuce Mixture – This is a great mixture. We really like it!

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Bulls Blood Beets – We love these for canning and for cooking. They’re even tasty raw.

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Detroit Dark Red Beets – Love these for canning, raw, and cookin. They’re great roasted.

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Pencil Pod Yellow Wax Bean – We really liked these for canning. I even made one of my grandma’s recipes from my dads childhood with these.

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Ideal Market Bean – We’ve been experimenting with green bean varieties after having issues with our go to bean two years ago.

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Rosemary – I’m trying reallllly hard to get these to sprout under a grow lamp, but they’re real picky about temperatures.

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Sensitive Plant – I had one of these last year and my nieces and I tickled it to death. Find a video of them. For real, they’re super cool. They curl up when you touch the leaves.

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Green Sage – I’ve had crazy good luck with growing this variety.

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Stevia – This will be my first time growing stevia… I’m interested to try it.

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St. Johns Wort – This is also my first year growing this. I’m trying to get a real good herb garden going this year.

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Wormwood – Another new herb to try.

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Thyme – I’ve grown this a few years in a row… And one of my patches of it seems to still be partially alive even after MN winter.

Garden Tales: This Years Seed Collection Part 1

Howdy ya’ll. So, my produce farming dreams are slowly coming true. For this year, I’ve sold CSA shares enough to at least pay for seeds and supplies. I figure the best way to learn is to just jump in and do it.

I thought I’d share some of the seeds we’re using for the CSA shares on the farm, and a few things I’m growing just for me. These are all from Baker Creek Heirloom Seeds, and all the images are theirs. I usually buy all by seeds from these guys or Seed Savers Exchange. I’ve had really great luck with the things I’ve grown from them, and they’ve got great business ethics and organic and heirloom varieties.

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Feather Mix Morning Glory – On the side of my garden shed is a fence for climbing plants… and since I’ve lived in this place, I haven’t yet planted any climbers there. I took a long while to decide what to grow there, and I settled on these.  I love that they look like little stars!

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Dwarf Jewel Mix Nasturtium – A beautiful edible filler for the flower bed.

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Queen Sophia Marigold – I have a niece named Sophia, so these seemed appropriate. I like to dry marigolds and hang them as garland or use them as a natural dye. They also repel bugs.

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Fairyland Dwarf Mix Candytuft – I think these will work well for the fairy garden

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Blue Flax Wildflower – I picked these to put in the flowerbed.

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Mother of Pearl Poppy – I’ve been wanting to try these for a few years and decided this year is the year. They’re tooooooo pretty.

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Marshmallow – I’ve been consuming a lot of Marshmallow Root tincture for dry throats this winter, so I decided it’s a good year to try to grow it myself

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Shungiku Edible Chrysanthemum – I thought these would be a fun one for the flower bed, seeing as how they’re edible.

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Dad’s Sunset Tomato – These look gorgeous, and they say that they’re some of the best tasting tomatoes they have.

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Extra Dwarf Pak Choy – I love sauteeing choy with coconut aminos and a lil bit of chili flake

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Malaga Radish – This has been our second favorite radish on the farm for the last two years. It’s beautiful and flavorful and grows well in our soil.

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Early Scarlet Globe Radish – These are an easy grower and always a fave.

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Chinese Red Meat Radish – we LOVE LOVE LOVE these radishes. They’re big – like baseball sized. They taste great raw or sauteed and store for months in the fridge. And… They’re beautiful.

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Purple Dragon Carrot – these are a must have in the garden for my niece, Sophia.

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Scarlet Nantes Carrots – We grow these every year. A great basic orange carrot.

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Amarillo Carrots – Yeah, they’re really this bright. This is another we’ve been growing for a couple of years now.

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Sugar Snap Pea – We’ve tried a few different kinds of peas, but a sugar snap variety always wins.

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Mary Washington Asparagus – This one is an experiment, as I don’t know much about growing asparagus. But I’m going to attempt to put a patch in and let it establish.

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Blue Scotch Kale – This is a favorite, and it gets even better in cooler weather. We often snack on this while gardening.. Just walk by and swipe a handful.

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Peppercress – The green we were wild about last year was arugula. This year, I want to try peppercress.

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Red Orach – I just haaaad to get this when I saw how beautiful it is. It’s an edible plant that apparently is similar to spinach.

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Cumin – I thought this would be another one thats worth a shot.

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Lemon Balm – We love lemon balm on the farm – It’s great for sun tea and great dried. It’s medicinally used for stress and nervous issues.

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Valerian – A wonderfully medicinal herb, I thought I’d try this in the herb garden this year.

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Toothache Plant Bullseye (Spilanthes) – Looks neat and medicinally beneficial for, you guessed it, toothaches.

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Lemon Bee Balm – I think bee balms are just beautiful, and this one is supposed to be extra tasty as a tea.

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Emily Basil – We’ve been growing this basil for the last few years and it’s a great producer! Nice big, flavorful leaves.

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Borage – I wanted to try this medicinal plant that’s also said to taste great in a salad.

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Marjoram – This is a new one for the farm.

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Caraway – My dear dear friend Carolyn adores caraway, so I thought I’d try to grow it… Might as well have a little go at it.

More to come! This is just my Baker Creek Collection..

DIY Turmeric Face Scrub

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I dunno about you, but winter has been rough on my skin this year. Especially my face. And the less sunlight I get, the more I’m prone to breakouts. A friend suggested exfoliating more often might help… So I whipped up a batch of this turmeric scrub, and I’ve noticed a significant improvement in my skin! I’m getting fewer breakouts and have less flakiness.

Turmeric can be greatly effective for acne because it is antiseptic and antibacterial. It reduces inflammation and can even potentially help clear acne scars. It also reduces oil secretion by sebaceous glands, which can really help with breakouts and blackheads.

I will warn you, turmeric has serious staining power! I scrub my face, then wash with a gentle soap and water with my hands, then dry my face on a darker colored towel. Just make sure if you get it anywhere other than your face, you clean it up sooner rather than later.

Ingredients

  • 1 cup fine sugar (or, if you have sugar with a larger grain to it, just pulse in a blender or food processor a couple of times until it’s fine)
  • 1 Tablespoon coconut oil
  • 2 tsp ground turmeric

Mix ingredients together until it becomes like moon sand – not greasy, but still sticks together somewhat.

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Apply a small amount to your face and scrub gently. Rinse with a mild soap and water. If there is any coconut oil residue left on your skin, just rub in for moisturizing.

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My New Fave Veg Product

 

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Hi friends! I just want to share on of my new favorite vegan products.

I very sincerely have been missing tempeh (and tofu, omg tofu) since I’ve been avoiding soy due to it causing migraines. But my friend Andrea tipped me off to Hempeh (and made me a FABULOUS meal with it as well)… And I’ve been eating plenty of it. This product is exactly the texture of the regular soy tempeh I’ve had in the past. It has 22g of protein per serving, which I appreciate because I lean toward mowing down a lot of carbs and this helps me feel a little more balanced. I’ve been prepping lunches with this just lightly seared, with a side of quinoa and buckwheat mixed together, and some kind of steamed or roasted veggies to go along with it.  Yummmm!

P.S. This isn’t an ad or a sponsored post, I just wanted to share because perhaps some of you are veg with a soy avoidance!

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