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Here’s what you’ll need: Bok choy Mustard greens 2-3 Carrots 2-3 broccoli florets How to make: Cut up bok choy, mustard greens, carrots and broccoli florets and layer in your steamer. Steam for 10-12 minutes Add to serving bowl. Top with sauce of your choice or with olive oil, lemon and sea salt. ...

Here’s what you’ll need: 1 head of cauliflower 2-3 cloves of garlic 1/2 red onion 3-4 sprigs of thyme 1/2 lemon tablespoon of olive oil Dash of sea salt and black pepper How to make: Cut up cauliflower into bite sized chunks and add to bowl. Bust up cloves of garlic, mince and add to cauliflower.. Cut up red onion and add to bowl. Pull thyme leaves off and add...

Here’s what you’ll need: 2-4 carrots 2-3 cloves of garlic thumbnail size of ginger handful of cilantro lime tablespoon of olive or coconut oil (I used coconut oil) How to make: Mince up garlic and ginger and set aside. Cut carrots into small rounds. Put carrots into vegetable steamer for about 10 minutes. Add oil to a pan and heat it up. Add garilc and ginger...

Here’s what you’ll need: 1 lemon Handful of mint leaves 2 tablespoons of minced onion 1 tablespoon of olive oil 1 teaspoon of raw honey How to make: Mince up onion and put into a small jar. Cut lemon in half and squeeze over onion. Chop up mint and put in jar with lemon and onion. Set aside for a few minutes to let marinate. The longer it sits, the more flavorful...

Here’s what you’ll need: 1-2 heads of broccoli 5-6 carrots 3-4 cloves of garlic 1 tablespoon of olive oil Dash of sea salt Herbs of your choice: I used parsley, cilantro and dill Lemon How to make: Pull of the top part of the broccoli and toss into bowl. Chop up the carrots and add to bowl with broccoli. Mince the garlic and put into the bowl. Sprinkle with olive...

Here’s what you’ll need: 1/2 head of cauliflower 1/2-1 lb of brussel sprouts 3-4 cloves of garlic 3-4 tablespoos of balsamic vinegar Tablespoon of olive oil Dash of sea salt How to make: Cut off knubby ends of brussel sprouts, then slice in half Chop up the cauliflower into chunks and add to bowl with brusssel sprouts Bust open a few cloves of garlic and add to the mixture Pour olive oil and balsamic vinegar over the veggies with salt and toss to coat Put on a baking sheet into the oven at about 400 degrees for 20 minutes ...

When heated up and blended down, cauliflower can get to that creamy consistency like mashed potatoes. This cauliflower and leek soup is dairy and gluten free. Here’s what you’ll need: 1 1/2 small heads of cauliflower (or one large) 1 leek the bottom white and light green part 5-6 cloves of garlic 3-4 cups of homemade veggie broth Tablespoon of olive oil Dash of sea salt How to make: Chop up cauliflower and put into bowl Smash the garlic cloves Slice up leeks and smashed garlic and put into bowl with cauliflower Pour olive...

Nothing quite says spring time (or makes your pee stink) like asparagus showing up again in your garden or at the local farmers market. This recipe I slightly adapted from a cooking demo that I attended at Native Foods in Culver City. Make this in the beginning of the week and enjoy throughout. Here’s what you’ll need: 2 bunches of asparagus 2 avocados Handful of mint, cilantro and parsley 2-3 tablespoons of olive oil Tablespoon of balsamic vinegar Tablespoon of raw honey Juice of one lemon How to make: Boil up a pot of water ...

Butternut squash are still readily available at the Farmers Markets. Since Beth Buczynski of EcosphericBlog was happy that I posted a non-soup recipe when I made the roasted butternut squash fries, I’m posting another non-soup recipe. Here’s what you’ll need: 1/2 butternut squash 2 apples (one sweet and one sour) Handful of walnuts 2 tablespoons of raw honey tablespoon of olive oil teaspoon of cinnamon 1/2 teaspoon of nutmeg dash of sea salt How to make: Cut and cube the butternut squash and apples Place in oven at 400...

Posted on Mar 24 2011 - 2:11am by Mike Lieberman
#1

Here’s another recipe using one of my new favorite vegetables – the rutabaga. I’ve already made a soup out of it and was given another idea by one of my friends on Facebook – a rutabaga mash. This rutabaga mash is dairy and gluten free. Here’s what you’ll need: 1-2 rutabagas Tablespoon of olive oil 2-3 clovers of garlic Dash of sea salt and black pepper How to make: Bust open the cloves of garlic and roast them in the oven at 400 for about 15-20 minutes Peel and cube the rutabaga Put into a pot and cover...

Brussel sprouts are the vegetable that everyone likes to make fun of for some reason (that’s likely dumb). This recipe is a quick and simple way to enjoy them and you can make it in bulk for the week. This recipe is dairy and gluten free. Here’s what you’ll need: Half to one pound of brussel sprouts 6-8 cloves of garlic tablespoon of olive oil tablespoon of apple cider vinegar Dash of sea salt and black pepper Teaspoon of raw honey How to make: Cut off the knubby part of the brussel sprouts and place in food processor ...

Posted on Mar 10 2011 - 2:10am by Mike Lieberman
#16

When I was at the farmers market last week, I noticed rutabagas. I’d never had them before and was curious. The vendor hooked me up with one for free (gotta love the farmers market) and recommended making a soup with it. So I made one and it came out damned good. This rutabaga soup is dairy and gluten free. Here’s what you’ll need: 1 rutabaga 2 ribs of celery 1/4 medium sized onion 3-4 cups vegetable broth Tablespoon of olive oil 2-3 bay leaves Dash of sea salt How to make: Peel and cube the rutabaga Slice up celery...

When I was a kid broccoli was one of the only veggies that I actually liked, but I used to eat them floating in a pool of melted butter (or whatever it was). Since broccoli is tough to be eaten it’s raw form, this roasted soup is a nice way to get more broccoli in your meals during the cold winter months. This broccoli soup is dairy and gluten free. Here’s what you’ll need: 2 heads of broccoli 1/2 parsnip 1/4 medium sized onion 4 cloves of garlic Tablespoon of olive oil Dash of sea salt 4-6 cups of homemade vegetable broth How...

Spaghetti squashes are another winter squash that are prevalent this time of the year no matter what part of the country you are in. This recipe is simple and the squash can be used in a variety of ways afterwards. It can be used as a standalone dish or it can be mixed in with regular pasta to lighten up the dish a bit. Here’s what you’ll need: 1 spaghetti squash Olive oil Sea salt How to make: Cut off top and bottom of the squash Rest squash on cutting board one of the cut sides down and cut down the middle Scoop out the seeds...

A while back I received that tip from my Facebook friend, Leah, about how to grow green onions from green onions. Now here is a salad dressing recipe using those green onions. Here’s what you’ll need: 2-3 whole green onions 1/4 cup of olive oil 2-3 tablespoons of apple cider vinegar 1 tablespoon of raw honey Dash of sea salt How to make Place all ingredients in blender or food processor Blend up until smooth and creamy Adjust the ingredients to your taste httpv://www.youtube.com/watch?v=uLUj4WC7riA ...

Regardless of what part of the country you are in, winter squashes should be in season and available at your local farmers market. Our market has them for $0.59 a pound, so we’ve been loving them. When buying a butternut squash, you want to pick one that has a longer and/or fatter neck because that’s where most of the squash is. The bottom part has squash, but also the seeds. The following recipe for Butternut Squash Fries is one that we have been enjoying a lot lately. Here’s what you’ll need Butternut squash ...

Collard greens are one of my favorite greens to eat. Most people usually cook them and couldn’t imagine eating them raw. I’ve found a way that you can enjoy this hearty green in it’s raw and pristine state by massaging it down and marinating it. You would swear that it’s been cooked. What you’ll need: One bunch of collard greens One lemon or a few tablespoons of apple cider vinegar A few slices of onion Dash of sea salt One clove of garlic Teaspoon of raw honey Teaspoon of olive oil Dash of paprika ...

You can make this simple recipe without buying a single ingredient. You will just be using what you were going to toss out. What you need to do is start to save your vegetable scraps and store them in the freezer. This includes any or all of the following: Carrot tops Beet tops Veggies or herbs that were starting to go bad Kale stems Onion skins Celery leaves The bottom part of celery Pretty much any vegetable scrap When you are ready to make the broth Pull the food scraps out of the freezer Fill the pot about 1/2 to 3/4...

When I posted a question on Facebook asking what posts people would like me to write, recipes were mentioned. I used to keep a raw recipe blog, but stopped that long ago. Since people are interested, I’ll give em what they want. To start, once a month, I will post a simple recipe for something that is in season that you can get from your garden or the farmers market. If there are any fruits or veggies that you are looking for new ideas as how to prepare or have no idea how to prepare, let me know. I’ll try to hook up the...