Posts Tagged ‘garlic’

Tasty Tuesday: Ginger Broth

Tuesday, April 9th, 2013

We have had a bout of a yucky tummy bug through our house the past several days. Unfortunately I seem to have gotten it the worst. It’s definitely hard on a family when mama is sick. ūüôĀ

Thankfully my hubby will quickly step up to the plate if and when needed. Such has been the case this go-around as he has somehow managed to escape this yucky bug. He has been truly awesome this past week and I¬†needed to give him a public shout-out: Thanks honey! ūüôā

I don’t get sick too often but whenever I do¬†hubby makes me this very simple ginger broth. In addition to the delicious flavor, the ginger helps settle an upset tummy while the garlic boosts your¬†immune system. Plus the Bragg’s Liquid Aminos helps keep up those electrolytes.

While making it your house will be filled with yummy smells. Upon drinking it you will be filled with warmth and comfort. In fact I am enjoying a cup at this very moment as I type this out to share with you.

Ingredients:

2 cups of water

1 inch slice of fresh ginger, peeled and sliced

1 clove of garlic, peeled and cut in half

1.5 tablespoons of Bragg’s Liquid Aminos

Directions:

Add all ingredients in a small pot and boil for 6 to 8 minutes.

Enjoy!

-Sarah

Tasty Tuesday: Super Simple Pickled Carrots

Tuesday, February 19th, 2013

I recently (and happily) discovered my grocery store carries 25lbs bags of organic juicing carrots…woohoo!¬†One day while shopping I¬†happen¬†to see the huge bag of carrots sitting out and kind of assumed it was to stock the loose carrot bin. I¬†decided to ask the produce person if I could buy it. He said “Sure!”.

Yippie! Now I know all I have to do is ask for a 25lb bag of carrots because they generally keep them in the back of the store. They sell the bag for 17.99 (that’s just .72cents a lb). AND they are¬†GOOD carrots…super sweet and crunchy!

Needless to say we drink a lot of carrot juice and eat a lot of carrot soup. We dip raw carrots in our hummus and our bean dip. We use carrots to make our veggie stock. We make carrot muffins. I put carrots in our marinara sauce, stew, curry…in general we consume a lot of carrots. ūüôā I am always looking for creative things to do with carrots!

While visiting a friend a few weeks back she gave me a fun idea. It started with a VIP tour of her garden, (which included an all-you-can-eat snap pea bar that my four year old went to town on) and a generous bunch of fresh dill pulled straight from the dirt! My friend knew my kids were on a pickle kick and gave me the idea to pickle carrots. She let us sample of few of hers and shared these super simple instructions on how to make them:

Ingredients:

1 large, clean glass jar approximately 28oz filled with filtered water. (You need to use a jar that has a lid. I use an old pickle jar)

8 peeled and sliced carrots

1 – 2 teaspoons sea salt

1 handful of fresh dill

*you can add other ingredients to taste. Some ideas include garlic, peppercorns, jalapenos, cumin seeds, etc. Whatever flavors you like! I usually keep mine super simple so the kidlets will snack on them.

Directions:

Put all ingredients in the jar, put the lid on tightly, and then sit out on counter for 48+ hours. Then transfer to fridge. Enjoy once they are cold.

It’s THAT easy! This is not canning or preserving the carrots, so they won’t last long (but trust me, they won’t last long anyway) and must be stored in the fridge. ENJOY!

-Sarah

Tasty Tuesday: Raw Vegan Spinach Dip

Tuesday, November 13th, 2012

I am almost always looking for new ideas of what do with greens…as much as I love green smoothies and kale salads, a little variety is definitely nice when it comes to eating healthy. I am in the home stretch right now of a two week cleanse where I learned some great new recipes and ideas for incorporating greens into our meals. One of my favorite new snacks is this raw, vegan, spinach dip**. It is a super duper quick snack, taking less than 5 minutes to prepare. Basically you throw the following ingredients in a food processor for a few minutes and voila, delicious and nutritious spinach dip!

Ingredients:

3 cups of fresh spinach

1 large avocado, pitted

juice from one lemon

1 clove of garlic

small sliver (approx. 1/8 teaspoon) of fresh peeled ginger*

sprinkle of curry*, cumin*, and salt

dash of cayenne pepper*

* these are intense flavors, especially when used in raw foods…a little goes a long way!

Directions:

Mix all ingredients in food processor until smooth. Serve immediately with raw veggies or flaxseed crackers.

ENJOY!

-Sarah

**recipe shared courtesy “The Conscious Cleanse” **

Tasty Tuesday: Broccoli Quinoa

Tuesday, September 4th, 2012

Pregnant and nursing mamas need to be sure to include lots of healthy foods choices throughout the day. This Broccoli Quinoa dish is a nice option for lunch time because it is a quick and inexpensive meal that is packed full of nutrients for mama! There are only two main ingredients; broccoli and quinoa. If seasoned right these two foods can be combined to make a yummy (and uber-healthy!) meal. Be sure to use fresh, not frozen, broccoli as the taste is much better and the nutritional content is higher. Serve with a side of seasonal fruit for a little bit of sweetness and added vitamins/nutrients.

I¬†actually made this for¬†dinner tonight because the day escaped past me; suddenly it was 5:30 and¬†I had yet to¬†start dinner!¬†After examining the contents of my fridge/pantry I decided Broccoli Quinoa¬†was my best option. I knew¬†it would come together super fast and that my kids would eat it. When I put Abraham’s (age 3) plate in front of him at the dinner table¬†he said to me “you made my favorite!”. That boy LOVES broccoli AND quinoa. Putting them together is a definite winner with him. I hope you will enjoy it too!

Ingredients:

3 cups water (or veggie stock)

1.5 cups quinoa

2 tablespoons all-purpose seasoning

1 head of broccoli, chopped

garlic powder to taste

salt and pepper, to taste

sprinkle of nutrional yeast, optional

Directions:

Bring 3 cups of water to a full boil. Add quinoa and all purpose seasoning. Once it starts to boil again, turn the heat to low, cover, and allow to gently simmer for approximately 15 minutes (or until all the water has been absorbed). In a separate pot, add enough water to create a very thin layer of water across the entire pot. Heat the water and once it starts to bubble, add in chopped broccoli. Cover and allow to steam for approximately 3-5 minutes. You will know it is done when the broccoli turns a bright green color. Serve broccoli over the cooked quinoa and sprinkle with garlic powder, salt, pepper, and nutritional yeast to taste.

-Sarah

Kale and Sweet Potato Stew

Wednesday, August 22nd, 2012

Did you know that Kale and Sweet Potatoes are a deliciously wonderful pair? They go so beautifully together! The sweetness of the potato compliments the robust flavor of the kale. Plus the bright orange against the dark green is quite a lovely color combination. This particular recipe is a quick and simple way to enjoy these two nutritious and delicious vegetables together! In fact this dish comes together so easy with minimal prep time that I sometimes even make it for the kids and myself for lunch.

Ingredients:

Olive oil

1 small onion, diced

4-6 cloves of garlic, chopped

2 large sweet potatoes, peeled and chopped

1 bunch of kale, de-stemmed and torn into bite size pieces

water

salt and pepper, to taste

Directions:

Sautee onions and garlic in olive oil. Add sweet potatoes and enough water to the top of the sweet potatoes. Cover and allow to gently simmer until soft, about 15 minutes. Add kale, salt, and pepper. Cover and cook for about 1o more minutes until kale is bright green and soft. Serve over cooked brown rice. Enjoy!

-Sarah