We Are So Thankful For This Man...

 

 

WHY DO WE LOVE BEING A PART OF A C.S.A.?

THIS IS SAM FROM AMBROSE FARM

HE IS ONE HAPPY FARMER BECAUSE THIS IS THE MOST PERFECT FIELD OF SPINACH SAM HAS EVER HAD THE PRIVILEGE TO GROW IN HIS WHOLE LIFE

THIS PICTURE SPEAKS FOR ITSELF.

SUPPORT YOUR LOCAL FARMER.

REAP THE NUTRITIOUS BENEFITS!

 

 

 

 

 

 

 

 

Coconut and Nut Butter Balls

 

 

This recipe was an instant hit with my kids and my group coaching class.  It is a simple and quick "pick me up" snack that doubles as a frozen treat!

Ingredients:

 

1 Cup of all natural nut butter (almond, cashew or unsalted peanut butter)

1 Tbsp of honey, agave nectar, maple syrup or xylitol

1 tsp vanilla

1 cup of raisins (optional)

1 Tbsp chia seeds (flax, hemp, sunflower)

Unsweetened coconut

*Other yummy add-ins: unsweetened cocoa, chopped nuts, mashed banana in lieu of the

sweetener.

 

Mix nut butter, sweetener (if using), vanilla, raisins and chia seeds and form into mini balls

Drop nut butter balls into a bowl of shredded unsweetened coconut and coat.

Place nut butter balls onto wax paper and chill for 1 hour in the freezer.



Vegetable Hash

Vegetable Hash

I am always trying to find new and creative ways to cook up the vegetables that come in our CSA (Community Supported Agriculture).  After 3 weeks of collards and carrots one needs to get a little creative.  I was so excited to open my bag and see Brussels sprouts! I am a little nervous to see how my kids will react to "mini cabbages" (I can hear it now) that adding turkey bacon to this recipe will be a MUST! 

 

 

TOTAL: 35 mins  SERVES 8  Gluten Free  Paleo

 

Turkey bacon slices (quantity is up to you! Look for brands that contain no nitrates)

2 Tbsp. grapeseed or coconut oil

1 medium-size sweet onion coarsely chopped

1 medium-size sweet potato, peeled and cut into 1/2 inch cubes

2 medium turnips, peeled and cut into 1/2 inch cubes

1 Tbsp. white wine vinegar

2 Tbsp. of water or vegetable broth

1 lb. small fresh Brussels sprouts, quartered

2 cloves of garlic

 

**Cook once, eat twice?  This is how I role in the kitchen!! If I am going to peel and chop veggies for 30 minutes you better believe I am going to get more then one meal out of them! Double this recipe for a great satisfying lunch the next day.)**

 

1.  Cook bacon in a cast iron skillet or Dutch oven over medium heat turning occasionally for 8-10 until crisp.  Remove bacon; leave drippings in pan.  Coarsely chop bacon.

2.  Add oil to drippings in skillet.  Cook onion and sweet potato for 5 minutes.  Add turnips; cook for 8 minutes.

3.  Combine vinegar and 2 Tbsp. water or vegetable broth.  Add Brussels sprouts, garlic and vinegar mixture to skillet.  Cover and cook, stir occasionally, 5 minutes or until vegetables are tender.  Stir in bacon; add salt and pepper to taste.

 

Don't love turnips and/or sweet potatoes? Sub any of your favorite root vegetables in it's place. 

 

*Adapted from Southern Living, September 2013 issue.

 

 

Greens are GOOD!

Greens are the #1 food missing in modern diets.  However, they are essential to establishing a healthy body and immune system.  That alone should make you want to eat a heaping plate of the green stuff.  But why don't we?  Many of the statements I hear is that people just don't know what to do with it.  They automatically assume the only way to consume greens is to toss it in a salad. 

 

We'll folks that is simply not true and I am going to spend the next week equipping you with family approved recipes that will prove there is life for your greens outside the confines of your salad tongs! 

 

Friday, October 9, 2009RecRec

 

Pasta with Sausage and Collard Greens

(Makes 4 generous servings, recipe adapted from The Best Recipes in the World.)

Ingredients:
1 bunch collard greens (about 1 lb.) stems removed, cut in half lengthwise, then sliced crosswise into half inch slices (Use more greens if you'd like.)
2-3 T Grapeseed or Coconut oil
1 T minced garlic (more or less to taste)
1 tsp. hot pepper flakes (optional)
1 package of Turkey Kielbasa (or more) NO NITRATES
1 cup (7 oz.) Gluten Free Pasta
salt and fresh ground black pepper to taste
freshly grated Parmesan cheese for serving

Instructions:


Bring large pot of water to a boil, add sliced collards and boil 5-7 minutes, until tender but still bright green. Remove collards from water and drain, keeping water in the pot and bringing it back to a boil. When water comes to a boil, add pasta and a generous amount of salt and cook 9-10 minutes, until done but still quite al dente. Drain pasta, reserving about 1/2 cup of cooking liquid.

While pasta cooks, in large skillet, heat 2 T oil. Add sliced sausage and brown until well browned on both sides. Remove sausage.

Add remaining T oil (if desired, I didn't need it) and garlic (and red pepper if using) and cook 2 minutes, scraping bottom of pan to get browned sausage bits. Add collards and saute 2 minutes, then add sausage, pasta, and enough cooking liquid to moisten dish, and cook 2 minutes more or until the pasta and sausage are heated through. Taste and season with salt and pepper. Serve hot with freshly grated Parmesan cheese.

 

 

 

Crockpot Butternut Squash and Turkey Chili

Ingredients

·         1 tablespoon coconut oil

·         1 package organic ground turkey

·         1 medium red bell pepper

·         1 medium green bell pepper

·         1 medium yellow onion

·         2 – 3 cups cubed butternut squash

·         3 garlic cloves

·         2 heaping tablespoons tomato paste

·         1 tablespoon chili powder

·         1 teaspoon ground cumin

·         1 teaspoon paprika

·         1/4 teaspoon red pepper flakes

·         1/2 teaspoon salt

·         1/2 teaspoon pepper

·         28oz diced canned organic tomatoes

·         3/4 cups organic sweet corn

·         1 tablespoon ground cinnamon

Directions

1
	Add coconut oil to a large pot and heat under medium high heat.
2
	Chop vegetables (peppers, onions, and butternut squash) and finely chop garlic.
3
	Cook ground turkey for 1-2 minutes.
4
	Add peppers, onions, and butternut squash and sauté together for 2-3 minutes, add garlic, and cook for another 1-2 minutes. Add all spices, salt, and pepper.
5
	Add tomato paste and stir until vegetables are evenly coated.
6
	Add diced tomatoes and stir until well combined.
7
	Place mixture in your crockpot and set on low for 4-6 hours.
8
	Add corn 15-20 minutes prior to serving.
9
	** OPTIONAL but STRONGLY recommended ** Sprinkle chili mixture with a little cinnamon after plating.   Enjoy!