Food Friday

Like I was telling you last Friday, we got TONS of lettuce from our sweet little garden this year,

Green leaf, Red leaf, Romaine, Head, Boston, yum yum yum...my tummy LOVES leafy greens.

Give this mix a try...loads of leafy greens & sunflower seeds with grape seed oil, lemon & agave

It's a super simple super fast mix and a favorite go-to of mine.

Food Friday - Our Veggie Boxes

We've had been wanting to put raised veggie beds in our front yard for years now

so finally this was the season for that project to happen and we just love them.

It was such a pleasure to see how well everything was growing all season long.

We grew 4 different kinds of lettuce & didn't have to buy any from the store for weeks.

We did Roma, beefsteak and yellow tomatoes & have been including them in most dishes lately.

We did Purple, green leaf and tuscan kale and gobbled it all down (my niece loved the garden kale).

and we grew basil, spearmint and oregano and cucumbers.  I LOVE growing things, do you?

Harvest

This season we grew yellow tomatoes, grape tomatoes, yellow beans, peas, kale and cucumber

 

 

(I also tried zucchini but they crapped out pretty early on in the season, I don't know why exactly!)

 

 

It wasn't a stellar harvest, not as great as past seasons but I can't wait to grow things again next year.

 

How did your veggie harvest go?



Lemony Lentil Soup, Sunflower Pate & Than Snooze

Hi ya everyone.

Well as promised on Instagram, I am going to share
two of my all time favorite dishes with you.

They are both easy to make, super satisfying, super healthy for you and both completely vegan.

First is my Lemony Lentil Soup

(This is a staple dish in our house and I've perfected it over the years.

Everyone I make it for loves it and they always ask for the recipe).

 

 

To Make:

 

In a big pot, heat about 2 tbsp. of olive over medium heat and than toss in one big chopped onion.

Add 4 or 5 finely chopped garlic cloves and a pinch of cayenne pepper.

Than finally chop a nice big handful of fresh parsley and that to the pot.

Peel and finely chop a potato and a nice big whack of finely chopped kale and add to pot.

Than add 1 heaping teaspoon of cumin...don't forget the cumin!!! and salt & pepper of course.

Than your going to put in 1 and a half cups of red lentils and stir them all in

(you can use green or brown lentils too but they don't break down as much as the red).

Add to everything 6 cups of vegetarian soup stock and 2 tbsps. of lemon juice and stir.

Bring this all to a boil and than turn it right down to a simmer...

make sure you cover the pot with a lid and let it cook for a full hour.

Serve with fresh parsley if you want...extra lemon and a slice of the pate.

YUUUUMMMM.

 

*********************

 

Now for my Sunflower Pate

 

(This is healthy and so insanely delicious, I bet once you try it, you'll be hooked

we love it spread on crackers or even fried up in the mornings as part of breakfast, it's SO tasty).

 

 

To Make:

 

Whiles the oven is preheating to 350 degrees

Grease any pan that you would normally use for a loaf, I like my ceramic 4 x 10 inch pan

Than just toss all of the following in a food processor...

1/2 cup water

1/4 olive oil

1 onion, peeled and chopped coarsely

1/4 soy sauce (or a bit more if you like it really salty)

1 large potato, peeled and diced

1/2 flour

1/2 nutritional yeast (yum)

1 cup of sunflower seeds, salted or not (keep these in your freezer so they stay nice and fresh)

4 garlic cloves

1 tsp of thyme, oregano and 1/2 tsp of sage.

Than...

blend all for that up really good until pretty smooth, pour into your pan

and bake for about 40 minutes or until a fork comes our pretty clean.

 

 

Gobble these two recipes down and than take a nice long siesta

cause you deserve it, cause life is tiring and most of all because it's good for you

just like that yummy food ya just made.

Yummmm.

 

I really hope you love them and that they make your tummies happy.

XO