Category: Garden Recipes

Here’s what you’ll need:
• 3-4 small zucchini or 2 large
• 1 lemon
• 2 cloves of garlic
• 2-3 sprigs of fresh thyme or tablespoon of dried
• 3-4 leaves of basil or tablespoon of dried
• Tablespoon of olive oil
• Dash of sea salt and pepper

How to make:
• Chop up garlic put into a small jar or dish.
• Squeeze lemon over garlic. Let sit for a few minutes.
• Cut up zucchini into rounds or strips.
• Add thyme, chopped up basil, olive oil, salt and pepper to lemon garlic mixture.
• Pour it over the zucchini to cover and toss it.
• Put in oven at 400 for 15 minutes.
• Flip strips and bake for another 15 minutes.
• Remove and serve..
• You can put this over pasta, rice, a salad or eat it on its own.

httpv://www.youtube.com/watch?v=muUIzmLjZjc

Here’s what you’ll need:
• 1 head of kale
• 1 lemon
• Few slices of onion
• Clove of garlic
• Tablespoon of olive oil
• Teaspoon of raw honey
• Dash of sea salt

How to make:
• Chop up garlic and onion and put into a small jar or dish.
• Squeeze lemon over garlic and onion and let sit for a few minutes.
• Cut up kale and put into bowl.
• Sprinkle sea salt over kale.
• Massage the sea salt into the kale until it starts to wilt down. It might take 2-3 minutes.
• Pour olive oil and raw honey into lemon, garlic and onion mixture.
• Shake it up and pour over kale.
• Massage the dressing into the salad as well.
• The longer it sits, the softer it will get.

httpv://www.youtube.com/watch?v=Ll3XvbvGGa0

Recent recipes

• 8 Dehydrating Recipes You’ve Got To Try This Summer
• How To Make Fruit and Vegetable Bug Snacks
• How To Grow Wheatgrass At Home *WITHOUT SOIL*
• CropSwap APP – NOW available in the App Store! (FOR FREE)
• Make watermelon smoothies, like a boss!

Here’s what you’ll need:
• 1 lemon
• Handful of dill
• Handful of cilantro
• Handful of parsley
• Handful of basil
• Tablespoon of olive oil
• Few slices of onion
• Half handful of nuts or seeds of your choice (I used sunflower seeds)
• Clove of garlic

How to make:
• Squeeze lemon into blender or food processor
• Add rest of the ingredients
• Splash in some water to get it movin
• Blend up until nice and smooth adding more water as necessary.

httpv://www.youtube.com/watch?v=by-Hfv2vWhg

Recent recipes

• 8 Dehydrating Recipes You’ve Got To Try This Summer
• How To Make Fruit and Vegetable Bug Snacks
• How To Grow Wheatgrass At Home *WITHOUT SOIL*
• CropSwap APP – NOW available in the App Store! (FOR FREE)
• Make watermelon smoothies, like a boss!

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 to mixture.
• Sprinkle on olive oil, sea salt and black pepper.
• Toss to coat.
• Add to oven at 400 degrees.
• Check after 20 minutes and mix up.
• Put back into oven for another 10-15 minutes.
• Remove from oven and place back into bowl.
• Squeeze lemon on mixture.
• Serve on it’s own or over rice or in a salad.

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 and stir for 1-2 minutes.
• Remove pan from heat.
• Add carrots to the pan along with cilantro.
• Zest lime over the pan and squeeze in the lime.
• Sprinkle on some sea salt.
• Toss and serve.

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 it gets.
• Add olive oil and raw honey.
• Put lid on jar and shake it up.

 

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 oil and sea salt.
• Toss to coat.
• Put into oven at about 375-400 degrees for 20-25 minutes.
• Remove from oven, transfer to bowl and add your herbs.
• Zest lemon over the bowl and squeeze half of the lemon.
• Mix it up again and serve.

 

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
• Mix up the veggies a bit and put back in oven for 10-15 minutes
• Transfer to bowl and serve

httpv://www.youtube.com/watch?v=QX4RWqTpqHM

Recent recipes

• 8 Dehydrating Recipes You’ve Got To Try This Summer
• How To Make Fruit and Vegetable Bug Snacks
• How To Grow Wheatgrass At Home *WITHOUT SOIL*
• CropSwap APP – NOW available in the App Store! (FOR FREE)
• Make watermelon smoothies, like a boss!

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 oil over the veggies with salt and toss to coat
• Put on a baking sheet into the oven at about 425 degrees for 40-45 minutes until they start to brown
• Heat saucepan with some olive oil and put roasted veggies on pan
• Cover with veggie broth
• Allow to boil
• Either use a hand blender and blend down in the pan or add to food processor to blend down until smooth
• Transfer to bowl and top with leek and garlic pieces

httpv://www.youtube.com/watch?v=clMgVkapbs8

Recent recipes

• 8 Dehydrating Recipes You’ve Got To Try This Summer
• How To Make Fruit and Vegetable Bug Snacks
• How To Grow Wheatgrass At Home *WITHOUT SOIL*
• CropSwap APP – NOW available in the App Store! (FOR FREE)
• Make watermelon smoothies, like a boss!

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
• Cut asparagus into 1-1 1/2″ pieces
• Chop up mint, cilantro and parsley and place into a mixing bowl
• Add lemon juice, olive oil and balsamic to the bowl
• Whisk together and set aside
• Cut avocados into cubes
• Add asparagus to boiling water for about 2-3 minutes
• Remove asparagus, drain and rinse under cold water
• After asparagus cools, add to dressing with avocado
• Toss to coat and serve

httpv://www.youtube.com/watch?v=qM3LASlSbwQ

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 degrees for about 20 minutes
• Put the walnuts into a small bowl
• Pour honey, olive oil, cinnamon, nutmeg and salt over walnuts and stir
• After 20 minutes, mix up the squash and apples and roast for another 15 minutes
• Remove squash and apples and put into a bowl
• Top with walnut mixture and stir
• Serve it up

httpv://www.youtube.com/watch?v=jblZh7Wmn5I

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 with water
• Boil until soft. Should be about 40-60 minutes
• Strain the rutabaga
• You can either mash it in a bowl with the garlic or put into a food processor
• Add olive oil, salt and pepper
• You can use this as a mash or as a veggie dip

What’s your favorite rutabaga recipe?

httpv://www.youtube.com/watch?v=T0-_p1D4lYU

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
• Pulse the brussel sprouts in a food processor 6-8 times
• Peel and quarter the garlic
• Pour olive oil over into a pan and heat up
• Add garlic and sautee for a 3-4 minutes
• Add brussel sprouts and sautee for another 5 mintues
• Add salt, pepper and 3/4 cup of water
• Sautee for another 5 minutes or so until the water is evaporated
• Add apple cider vinegar and drizzle with raw honey
• Mix up and serve

What’s your favorite brussel sprout recipe?

httpv://www.youtube.com/watch?v=bGL2_fm_0w0

Recent recipes

• 8 Dehydrating Recipes You’ve Got To Try This Summer
• How To Make Fruit and Vegetable Bug Snacks
• How To Grow Wheatgrass At Home *WITHOUT SOIL*
• CropSwap APP – NOW available in the App Store! (FOR FREE)
• Make watermelon smoothies, like a boss!

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 and onion
• Pour olive oil over into a pan and heat up
• Add onions and sautee for a 3-4 minutes
• Add celery and sautee for another 5 mintues
• Add rutabaga and stir up for another 5 minutes or so
• Add enough veggie broth and bay leaves to cover the vegetables
• Cover the pot and let it simmer for about 20 minutes until the rutabagas are soft
• When the rutabagas are soft, you can either mash everything up in the pan or put it into a blender or food processor
• Add back to the pan and stir it up
• Serve with salt and paprika

What’s your favorite rutabaga soup recipe?

httpv://www.youtube.com/watch?v=QuvVX2dT1E4

Recent recipes

• 8 Dehydrating Recipes You’ve Got To Try This Summer
• How To Make Fruit and Vegetable Bug Snacks
• How To Grow Wheatgrass At Home *WITHOUT SOIL*
• CropSwap APP – NOW available in the App Store! (FOR FREE)
• Make watermelon smoothies, like a boss!

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 to make:
• Chop up broccoli and put into bowl
• Slice up parsnip, onion and smashed garlic and put into bowl with broccoli
• Pour olive oil over the veggies with salt and toss to coat
• Put on a baking sheet into the oven at about 375-400 degrees for 15-20 minutes until they start to brown
• Flip over veggies and roast for another 10-15 minutes
• Add to your blender or food processor with about 2 cups of veggie broth, removing some pieces of broccoli for garnish
• Blend up, slowly adding more veggie broth to your desired consistency
• Pour into pot and warm over the stove
• Continually stir the soup as you want to warm it and not boil it
• Transfer to bowl and top with roasted broccoli pieces

What’s your favorite broccoli soup recipe?

httpv://www.youtube.com/watch?v=nKvEg5btdSA

Recent recipes

• 8 Dehydrating Recipes You’ve Got To Try This Summer
• How To Make Fruit and Vegetable Bug Snacks
• How To Grow Wheatgrass At Home *WITHOUT SOIL*
• CropSwap APP – NOW available in the App Store! (FOR FREE)
• Make watermelon smoothies, like a boss!

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 and place in a bowl to roast later on
• Drizzle olive oil in the squash, rub it in and sprinkle with sea salt. Flip the squash over and repeat on the other side.
• Do for both halves
• Place on a baking sheet cut side down, skin side up
• Place in oven at about 375-400 degrees for about 30-45 minutes
• It is ready when your fork can easily pierce through the skin and squash
• Remove from the oven and place on cutting board skin side down
• Use your fork to gently scrape out the squash. It should be stringy like spaghetti
• Place in a bowl on the side
• Top as you’d like or mix it up with regular pasta to lighten up the dish

What kind of sauce would you make for this dish?

httpv://www.youtube.com/watch?v=PUkMIQs-OhE

Recent recipes

• 8 Dehydrating Recipes You’ve Got To Try This Summer
• How To Make Fruit and Vegetable Bug Snacks
• How To Grow Wheatgrass At Home *WITHOUT SOIL*
• CropSwap APP – NOW available in the App Store! (FOR FREE)
• Make watermelon smoothies, like a boss!

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
• Organic olive oil
• Sea salt

How to make:
• Cut the squash where the neck meets the fat bottom part.
• Remove any seeds from the neck. Save them for later to roast.
• Cut off the top part of the squash.
• Cut the squash into discs that are about 1/4-1/2″ thick.
• Cut the skin off the squash and save to make vegetable broth.
• When the skins are removed, cut the discs into fry shapes. The thicker the cuts, the longer it will take to roast.
• Put all of the fries into a bowl.
• Sprinkle on some olive oil and sea salt.
• Toss to coat.
• Put one baking sheet and into oven at 400 degrees.
• After about 30 minutes, flip the fries by hand or using a spatula.
• Roast for another 20 minutes.
• The most important part — enjoy!

httpv://www.youtube.com/watch?v=pJvASIGO6og

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

How to make:
• First make the marinade by dicing up the onions and putting into a small bowl or container
• Squeeze the entire lemon over the onions or cover with apple cider vinegar
• Chop up the garlic clove and add to onions
• Let it sit on the side for the onions to soak in the lemon
• Cut up your collards by placing the leaves on top of each other
• Roll them up tightly and cut across into ribbons
• Place into salad bowl and sprinkle with sea salt
• Massage down the collards by hand
• They should start to wilt down
• Put bowl on side and finish of marinade
• Add few drops of olive oil to the marinade
• Also add your honey and mix or shake well
• Pour marinade over the collards and work it in
• Sprinkle on paprika
• The collards will start to have a sauteed like texture
• You can either eat the salad as is, let it sit to marinate or put in fridge to eat later

The longer you let this dish sit, the stronger the flavors become.

httpv://www.youtube.com/watch?v=QwVizEzgLFI