💥atomic red carrot harvest☄️ Kristian suggested we yank all the carrots out this morning, and as it was our first time growing them we were SO EXCITED with the haul! I even love the little tiny smol baby carrots bc they’re so cute 😭
6311019 March, 2019
Dinner Inspo; Vegetable Chicken Sauce 😋
Between, Can you spot my bowl of Ofada rice from @justofadaplace about to be devoured with that pan of goodness? .
Are you aware that you can have this meal 👆 delivered to your doorstep? Kindly Follow link in bio to place an order, or tap call on our page and we will be at your service ✌. You can also place an order via DM.
Today we welcome the first day of Spring! So to celebrate, for lunch we had homemade bread and homemade sweet potato, swede, parsnip and carrot soup after a spot of gardening and spring cleaning the flat. A very productive day. 🥕🍞
3130 minutes ago
When @oddboxldn sends you turnips, make turnip pasta!
Rather rudimentary, but good: fusilli with caramelised turnip and kale
Sweet Potato with Spinach
Oven Roasted Chickpeas
Asparagus and Tomato
(Such a big tatty, couldn't beat this one but gave it a good go!)
🌿🍅🌰🍠 = ❤
Today has been really hard. Don't want to be so out of control anymore. Just be able to exercise, eat and manage my weight, not gain, gain and gain would be so great. Its scary not knowing when this will end and I'll finally lose the bloat belly, swollen legs and such sore muscle pain.
a couple weeks ago i was talking about this savoury crumble that i made alot until the end of sun-kissed vegetable season. i wasn't really inspired by the thought of making it with winter vegetables but i gave it a try with wok style onions, fresh garlic, grated carrots and leek, using olive oil to pan fry the vegetables. i also included chickpeas for protein. they add great flavour as well. i added salt, pepper and dried herbs, and transfered everything in a baking dish and topped the filling with the crumble crust, made with flour (use rice flour for a gluten free version), pumkin seeds or 'pepitas', good quality parmesan cheese, salt, pepper and olive oil to bind everything together. baked it in the oven until gold, brown and crispy. served with fresh chives, roasted cashew nuts and sunflower seeds tout garnish, with a last drizzle of olive oil
Are you catching up with gathering the #seeds you want to start this #spring ? Do you still think over which ones should you choose?
I'm here with a #quicktip for you: retrieving the seeds from the fruits you see in store will save you movey because you don't have to buy new and unknown seeds. In addition to the convenience of having seeds right where you are please consider this: you gonna get involved in the infinite cycle of planting/harvesting/sowing much earlier than usual. Now you clearly see where the seed belongs to, apparently not to the seed pack 😂
Think about it - when you take a seed from the fruit you eat you are having a tangible proof of how the future proof YOU will grow looks, smells and tastes like even before planting it out. How about playing with such triple anticipation in real?
Tell me in comments what ONE #fruit or a #vegetable you see in Fruits&Vegetables section of your local supermarket you'd like to plant from seed? #squash , #eggplant , #cucumber . , anything else?
Beetroot was always one of those vegetables I didn't have a clue how to cook with. But now that i've gotten the hang of it, i'm using it all the time! You just need to take a little precaution when peeling it and chopping it up so you don't stain your clothes. 👕
You can grate it and eat it raw or peel and roast in the oven until softened. Another option is to steam, and puree for use in energy balls, pancakes or muffins.
Today I took out a 1/2 cup of frozen beetroot puree that I made a little while ago and made beetroot pancakes for breakfast tomorrow since Eitan has the day-off for #Purim . That's one less thing to do in the morning before we check out the parade. 🤡
Recipe is on the blog under 'breakfast'.