Carrots The Size of an Arm!

 

My dad dug up a small section of carrots this evening and look at what he dug up! Wow! These are huge! The awesome thing about it is the carrots are good all the way through. They are not woody or old tasting, they are sweet and yummy!

Check out how big that sucker is! Continue reading “Carrots The Size of an Arm!”

Fall Harvest Soup Recipe

Today my son wasn’t feeling well, so I wanted to make a soup to nourish him and make him feel loved 🙂 Don’t you like it when people do things for you when you are sick?! It isn’t very often that we get sick around here so it is kind of a big deal that one of us isn’t feeling well. This particular son ate something completely “un-nourishing” the day before he got sick, so it didn’t take me by surprise that his defenses to germs were down.

We have an abundance of fall garden produce to be using up this winter, so I started with Continue reading “Fall Harvest Soup Recipe”

What I ate Wednesday.

For breakfast today I had oatmeal with maple sugar. I splurged and added some Brown sugar too.
For lunch I made a Red Lentil Dal  and had it over rice. This is a picture of what was left that I will have for lunch over the next few days. No cooking lunch for a while!

Dinner tonight is steamed butternut squash and pasta with a taste of butter  and some parmesan. 

Breakfast is ready for tomorrow too. I soaked 1/2 cup of quinoa today. I drained the water and covered the quinoa in my thermos with boiling water. In the morning it will be cooked and delicious!

Travel food

I am driving 10 hours to California today to drop my boy off at college. Part of the drive is for my 16 year old to get hours in for his driving license so part of the drive is kind of stressful!

We are on a budget with food, so we packed snacks and stuff for sandwiches with zero fast food in the plans. We are eating celery sticks, baby carrots, hummus, guacamole, reduced fat triscuits, pickles, apples, oranges, orange juice and I brought my Sun Warrior protein powder. The boys are putting mayo, cheese and meat on their whole grain sandwiches and I had guacamole and some cheese on mine. As I work on getting back to eating Whole Foods Plant Based I won’t add the cheese. I also snacked on some valentine candy hearts and felt sick afterwards so it taught me a lesson. I have a sweet tooth that I am constantly fighting. When I go about a week with no sugar the cravings go away. I need to get back to that point again.

1-15-16 Food Diary

I fasted till noon and had my shake.

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A bit later I cut up carrots and cauliflower to snack on with the rest of the hummus I made the other day. My boys finished it off.

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I wanted something sweet so I cut up an apple to share with my boys.

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All went well until my family went to Dairy Delight, our local burger joint, to celebrate my son’s graduation from our home school complete with official diploma and transcripts.

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We let each kid spend $10 on whatever they wanted and I did the same. I tried to make good choices by getting a salad with dressing on the side, a garden  burger(veggie burger), and a shake. It turned out that the salad was covered in cheese and the burger was covered in mayo. Once upon a time that would have been delicious but I am used to my low fat versions of these foods and these things just tasted like fat.

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It was a good evening though. We ate at 6 and I stopped eating after that. We went home and played a non gambling version of 21.

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For exercise I walked with my mom and puppy a mile and a half and then played fetch with the pup for a while.

Snack time on the road

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Today we are in Salt Lake City for the boys’ voice and piano lessons, and we are helping my sister out with her garden afterwards. We left the house with green smoothies, nuts and water but lots of things to do means meals on the go sometimes. The choices for healthy fast foods are limited but we have found  stopping at a grocery store can usually yield something that your body will thank you for instead of derailing your health goals.

Today our on the road snack is celery and hummus. It is filling and tasty and will not compromise our health.

Here is a short list of some on the go options.

Celery and hummus
Celery and refried beans
Other veggies and hummus
Bag of salad with dressing you just put in the bag and shake up.
Fruit and nuts
Veggies and guacamole
Celery and nut butter

These are the things I can think of right now. What are some other ideas?

WWW.inthegardenofeatin.com

Baby plants and strawberries in my garden and what to plant 2 weeks before the last frost date

STRAWBERRIES

See the yellow in the middle of that flower? It is a baby strawberry! We haven’t had to water the strawberries at all this year or really take care of them except to pull the mulch off them in the early Spring and give them some Mittleider weekly feed. It seems that such goodness should come with a much higher price. If you haven’t had a fresh strawberry you just can’t imagine the sweet perfect flavor. The under ripe, chemical laden excuse for strawberries in the stores pale in comparison. Oh how I am excited for strawberry season!

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PLANTING

I have now planted the things that can be put in 2 weeks before the last Spring frost date. These include:

  • Peas
  • Carrots
  • Swiss Chard
  • Beets
  • Parsley
  • Parsnips
  • Turnips

If you live where it is quite dry then you can put in Potatoes too. Where I live the rain still comes down quite frequently and the potatoes can rot before they sprout so I will wait a few weeks for them.

 

BABY PLANTS

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Baby Spinach

 

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Baby Kale

All of the seeds I started a few weeks ago are up and growing beautifully so now I start feeding them the natural Mittleider fertilizer mix once a week.(get it at www.growfood.com and learn how to use it HERE.) A few weeks ago I told you to get your micronutrients ordered and now is the time you will be using them.

I like to set aside one day a week (Mondays for me) to fertilize any garden plants that have sprouted. I stop doing this weekly feed when they are a few weeks from being mature. The fertilizer stays with them a few weeks so I don’t want to waste fertilizer on things I am going to be harvesting.

If I am fertilizing a 30′ x 18″ bed, once a week I will add 16 oz.(a soup can) of weekly feed to the bed near the roots of the plants. You don’t have to till it in or anything, just put in on the surface and when you water or it rains, the fertilizer will go into the soil. Messing up the surface of the soil and getting good contact with the fertilizer will actually help the fertilizer get into the soil better but it is not necessary.

In a 3×8′ bed put down 8 ounces (1 cup) of weekly feed).

As it warms up our plants will shoot up and we will be so grateful for the work we have put in!

Another thing to be doing right now is disturbing the soil in our garden beds. When you do this, weeds that have gotten started will be uprooted and won’t be able to grow. You are not disturbing your seedlings, but the rest of the soil. You aren’t watering the isles with this method of gardening so weeding will be kept to a minimum but to keep it even less, move your soil.

If you are growing straight in the soil, break down the sides of your garden beds and build them back up again to kill any weeds that have been germinating. You will be glad you took the time to do this. Eliminate the weeds while they are small and you will have much less work to do later.

Happy Healthy,

Elisa

 

Example of a recipe from the Whole Foods Binder System

Example of a recipe from the Whole Foods Binder System

I wanted to show you what the recipes look like in the Whole Foods Binder System. I have continued to use the Binder and teach out of it since I developed it 2 years ago to keep track of my healthy recipes and stay organized.

In the Whole Foods Binder System each recipe has a tip at the top just for fun:) Each recipe also has a color dot in the upper right hand corner signifying if the recipe is starchy, neutral or protein based for optimal food combining. The binder has an information section that explains food combination and how the colors work.

The recipes in the binder cover Breakfasts(Smoothies and Juices), Lunches, Main Meals, Vegetable Side Dishes, Desserts, and others(almond milk, sprouting beans).

I am continuing to write and try out new recipes that I will make available to add to the Binder. I am excited to have this to offer because it helps me so much! and is a good resource when you are trying to learn more about nutrient dense foods.

Thought I’d share. 🙂

Happy Heathy,
Elisa

Gallery of garden pics from last year

Storing Carrots

We left the carrots in the garden a little too long this year. The plan was to overwinter them in the garden with a layer of straw to insulate them but the straw just blew off in the wind and our poor carrots were not protected.
We dug up the carrots today but found that the soil was frozen, so we are experimenting now. We layered the carrots in moist sawdust and are going to be checking on them in a few days to see how they are doing. We only dug up one row out of 5 to use as our ‘prototypes’. If in a few days the carrots are rotting because they were frozen before storing, we will dig up the rest, blanch them, and freeze them. If the carrots we brought in today are storing well then we will do the same thing with the rest of them.
Some of the pointers for storing carrots in sawdust is to make sure it is not new sawdust, but use stuff that has been sitting out for a while. Also when layering the carrots, make sure they are not touching one another. That way if one of them starts to rot it won’t spread to the others. We cut off the tops of the carrots(into the orange) to keep them from sprouting. Now we are leaving the covered box of carrots in a cool place that is not going to freeze and not get too warm.

The whole time we were digging these up my son Luke was eating them. I couldn’t have planned a better snack. 🙂