So delicious and pretty
Not like the kinda musty carrots I find at the store
Grateful they grew
And there’s still more!
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Tag Archives: Real Food
Carrots
Posted in Eat to Live, Garden, Gratitude, harvest, Vegan, Vegetarian
Tagged Eat to Live, Garden, Gratitude, Just Good Food, Real Food, vegan
It’s Not a Poem
It’s not a poem but it turned out to be delicious.
A link to the recipe:
Posted in Eat to Live, Eating to Live - Living Healthy, Garden, Just Good Food, La Zuppa, Photos
Tagged Eat Real Food, Eat to Live, Just Good Food, Photos, Real Food
Apple Pie —gluten free
Preheat oven to 450 degrees.
The apple mixture:
- Five cups of peeled and sliced apples (I used Fuji apples)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon orange juice (because i didn’t have lemon!)
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- Pinch of salt
- Three tablespoons Minute Tapioca
Mix all ingredients and transfer to saucepan. Cook on low heat for about 15 minutes stirring frequently to blend all ingredients. Add a few splashes of water as needed to keep from sticking to pan. When apples are slightly tender, remove from heat.
The crust:
- 1/2 cup finely-ground gluten-free oats
- 1/2 cup King Arthur gluten free flour
- 1/4 cup cold butter
- 1/4 cup sunflower oil
- Three tablespoons cold water
- 1/8 teaspoon salt
In food processor: pulse all ingredients except the water (about ten pulses until ingredients hold together). Add the cold water and pulse another five or six pulses. Remove from processor unto a sheet of wax paper. Quickly shape dough into a ball; top with another sheet of wax paper and roll out thinly. Remove wax paper. Place pie plate upside down on crust; turn plate over and gently press dough into place. Trim off extra dough. Add a teaspoon of brown sugar to the extra dough and blend together with your fingers then flatten the dough — chop into bits and use for topping.
Add apple mixture into pie crust and top with brown sugar mixture.
Top with crumbled mixture.
Bake at 450 degrees for ten minutes.
Reduce temperature to 350 degrees and continue baking for 40 minutes.
Let pie cool for ten minutes or so.
Tastes great warm and even better the next day!
Note: I used my Ninja to process ingredients. Worked out well.
Another note: to make this vegan, substitute Earth Balance spread or stick for the butter. Or your choice of vegan spread.
Posted in Gluten-Free, Just Good Food, photo, Photograph, Photos, RECIPES, Vegan, Vegetarian
Zuppa del Giorno – Minestrone
A great advantage to being retired is almost always having the time to make soup. No rush required —— I love it and appreciate it!
Ingredients for minestrone basically include whatever good food you have around. I used the ones pictured since that’s what I had around. I use a quart of vegetable broth and about a quart of water in the mix.
I will probably throw in a cup or so of frozen peas and corn and some kind of canned beans would be good – like kidney or cannelloni.
Oh and a can of Italian green beans. And a can of diced tomatoes.
A cup or so of left over spaghetti sauce is always a good addition. And a tablespoon or so of sugar is good but not essential.
The spice amounts depend on what you like. I did the following – approximately:
2 teaspoons each of ground fennel, onion powder; chili powder
1 teaspoon each of garlic powder along with the three cloves of chopped garlic
1/4 teaspoon each of turmeric powder, celery powder, smoked paprika, ground oregano along with the fresh, dried thyme along with a bit of fresh time, Trader Joe’s Chili Lime seasoning and Umami Seasoning Blend, salt, pepper
Sauté onions, celery, carrots in olive oil or water. Add in the carrots, pepper, potatoes, zucchini (can add zucchini in later since it cooks fairly quickly), etc — whatever you have. Gradually add in broth and water as you go along.
A chef of some kind suggested adding the spices in gradually as you add in ingredients.
Throw in a bay leaf at the end and let it simmer.
Buon appetito!
Posted in A LITTLE ITALIAN, Eat to Live, Eating to Live - Living Healthy, Gluten-Free, Just Good Food, La Zuppa, Minestrone, Photos, RECIPES, Soup, Trader Joe's, Vegan
Tagged Eat Real Food, Eat to Live, Health, Photos, Real Food, Recipe, RECIPES, THE AGING ADVANTAGE, vegan
Bok Choy Breakfast
Recipe
Ingredients & Directions
- One banana
- One carrot
- One stalk celery
- 1/2 cup frozen strawberries
- One tablespoon peanut butter
- Two tablespoons ground golden flax seed
- About a cup of Bok Choy
- 1/4 cup or so of Chobani oat milk
- 1/4 cup or so of cold water.
- Put it all in a blender and BLEND
It’s good, I tell ya’!
Posted in Gluten-Free, Just Good Food, Photograph, Quick Recipe, RECIPES, Vegan, Vegetarian
Tagged Eat to Live, Photo, Photos, Real Food, RECIPES, vegan, vegetarian
Can Hardly Wait 🍅
The garden is so amazing to see
A bit like a miracle — to me
From raspberries on cornflakes
Fresh from the garden
To green beans–Italian–for dinner
And a tomato is ripening as we look on
And it seems like zucchini will suddenly be
And it is
Just like magic
To me
Fresh Green Beans and Potatoes
A quick and delicious side dish or even a main dish!
Peel one or more Yukon potatoes and cut into pieces. Break up some green beans and toss them in. Cut up some onion and toss that in. Shake on some salt and pepper and a teaspoon or so of onion powder and bring it all to a simmer until tender. So good. I recommend it!
Posted in Eat to Live, Gluten-Free, Just Good Food, Quick Recipe, Vegan, Vegetarian
Tagged Eat Real Food, Eat to Live, Just Good Food, Photos, Real Food, Recipe, RECIPES, vegan, vegetarian
NUTRIENT DENSE
Posted in Just Good Food, Photograph, Vegetarian
Tagged Eat to Live, Just Good Food, Photo, Real Food
Garlicky Asparagus
This sounds good..think I’ll try it today.
Garlicky Asparagus (from Cooking Light)
Ingredients
1 pound asparagus spears, trimmed
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Instructions
Steam asparagus 4 minutes or until crisp-tender.
While asparagus steams, heat oil in a large skillet over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring frequently. Add asparagus, salt, and pepper; toss to combine.
Notes
Nutrition Information:
CALORIES: 57 ( from fat)
FAT: 3.4 g (sat: 0.5 g, mono: 2.5 g, poly: 0.4 g)
CARBOHYDRATE: 5.4 g
FIBER: 2.5 g
CALCIUM: 27 mg
CHOLESTEROL: 0.0 mg
IRON: 0.5 mg
PROTEIN: 2.5 g
SODIUM: 74 mg
Posted in Eat to Live, Gluten-Free, Photograph, Photos, RECIPES
Tagged Eat Real Food, Eat to Live, Just Good Food, Photos, Real Food, Recipe
Noodles with Peanut Sauce
Noodles with Peanut Sauce
Eight ounce of spaghetti , broken in half or whatever noodles you like. I used gluten-free spaghetti.
Stalk of celery wth some of the leafy part included
Two carrots
Half a red bell pepper
Half a sweet onion
Cup of fresh broccoli
Cup of fresh cauliflower
____________________________
Sauce:
1/4 cup peanut butter
Two tablespoons water
Two teaspoons sesame seed oil
Two tablespoons rice vinegar
Two tablespoons Tamari Lite
Half teaspoon ground ginger
One tablespoon brown sugar
Eighth teaspoon ground red pepper (cayenne)
Eighth teaspoon coriander powder
____________________________________
Place peanut butter in a small bowl. Gradually beat water and oil in into peanut butter with whisk until smooth. Whisk in vinegar, Tamari, ginger and cayenne until blended.
Sauté onion and celery in a splash of olive oil in a large pan
Steam remaining vegetables
Cook pasta as you like it
Add vegetables into the pan with the onion and celery. Then add in the pasta and stir it all together and until well mixed. Start with half the pasta and add in more as needed; I like more sauce and less pasta.
It. Is. Good.
Serves two or three or four, depending depending on hunger factor!
Posted in Gluten-Free, Photograph, RECIPES, Vegan, Vegetarian
robinbenjamin4 