Topicsapples arugula banana beet greens black beans bok choy broccoli carrots cleansing collard greens dandelion greens eating eggs exercise farmers market fasting fresh strawberries green cabbage honey jam kale lettuce local farmers milk mustard greens napa cabbage newsletter organic meat past newsletters recipe salad shiitake mushrooms smoothie spinach spring cleaning supplements sweet potatoes Swiss chard tone muscles vitamin a vitamin c vitamin e watercress workshop xertube®
I discovered a great breakfast drink Monday morning. Follow the recipe and enjoy!!
- 1 medium banana
- 1/2 cup strawberries (I actually used frozen)
- 1 1/2 cup of milk
- 2 1/2 TBS Almond Butter (I actually used Cashew butter b/c I was out of Almond butter)
- 2 TBS ground flaxseed
- 1 1/2 TBS Blackstrap Molasses
Blend together in a blender and consume. It’s mighty tasty!
6 Large Sweet Potatoes, peeled & quartered
butter, salt, & pepper, if needed
1lb of Bison sausage or sweet Italian sausage with the casing removed
2 cups fresh mushrooms, diced
1 large onion, diced
4 medium red apples, cored, peeled, and sliced thin
1 cup shredded cheddar cheese
Place sweet potatoes in a sauce pan and bring to a boil. Reduce heat and simmer until they are fork-tender. Drain and mash sweet potatoes with butter & salt and pepper if needed. Preheat the oven to 350 degrees F. Grease a 9x13in. dish. Crumble sausage in frying pan and cook until done. Reserve 2 tablespoons of fat and drain the rest. Transfer the sausage to a bowl. Return the frying pan to the stove and add the reserved fat, onions and mushrooms. Cook until the onion is soft. In the greased baking dish layer half of the sweet potatoes, half of the mushroom & onion mixture, half of the sausage, and all of the apples. Repeat the layers until you end with sausage. Now bake uncovered for 35 minutes. Sprikle the cheese on top and bake another 10 minutes. Serve & enjoy.
Recipe taken from “The Old Farmer’s Almanac Garden Fresh Cookbook”.
1 large garlic bulb
1 ½ tbsp. olive oil
1 medium red onion
1 tsp. fresh thyme
1 tsp. fresh basil
1 tsp. fresh parsley
¼ tsp. cayenne pepper
½ tsp. sea salt
1 large bunch of asparagus, trimmed
Pre-heat oven to 325 degrees.
Cut the top of the bulb of garlic and rub with small amount of olive oil. Wrap with tin foil and roast in oven for 30 minutes.
Julienne the onion and sauté over medium heat with a small amount of olive oil until they start to caramelize, about 10–12 minutes.
When the garlic bulb is roasted, squeeze the roasted cloves from the skin into a bowl. Mince the fresh herbs and add to the roasted garlic along with the cayenne pepper, sea salt, and remaining olive oil. Combine together with a spoon and crush the garlic into pieces.
Bring a small pot of water to a boil. Cook the asparagus in the water for 3–4 minutes or until tender. Remove the asparagus and place on a platter or plate. Top with caramelized onions and then with the roasted garlic and fresh herbs.
Makes: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes