NOT JUST talking garden to plate. That and so much more! Going from feeling like dirt to feeling delicious. And then there is the creative process, going from the seed of an idea, to connecting my thoughts with my visuals. Sometimes a bit random but always getting back to deliciousness.
Category: Delicious yummy eats
Recipes, menus, nutritional information, and photos from my kitchen. Also referrals to great resources for what I find valuable in healthy eating practice.
How is it possible to loose time, like a missing sock in the laundry?
Or should I spend more time reading the book I think it is called The $64 tomato?
With all the things that are important to me and my priorities…. eating home grown is one of them… but then again so is my art, and family and friends, and movement/exercise that does not mess up my back and wrists like gardening seems to. And of course we all have bills to pay… and dues to pay.
My husband and I have been working on a cheesecake that is gluten and sugar free. This is the latest iteration. I must say the photo is not best beauty image…. but it was the last piece and I really wanted to photographic it quickly cause I was jonesing for another piece! SO much for my career as a food photographer to patiently wait for a stylist 🙂
Structure AWESOME ( well still working on the crust)
Recipe still going through refining. I am not a cheese cake junkie but this is really changing my thoughts. I have gotten down to 1/2 goat dairy product 1/2 cow dairy…. and working to change that too. For now it is totally gluten and sugar free !!! And no Splenda like they use at cheese cake factory.
I am due for another try on this and being that my husband and father in law love cheesecake…. to be continued. Did I say guilt free 🙂 I think you would have to be a serious sugarholic to think it was not sweet enough!
4. Put salsa into airtight container and let it rest in the fridge for 1-4 hours.
Note:My orange and pepper were organic and home grown .
I made this recipe for Thanksgiving 2015= ,RAVE reviews ! This was in place of traditional Cranberry sauce ( canned or home made) served with Turkey and the Vegetarians loved it too !
FYI- I started with the Cranberry Chutney Recipe from Doterra essential oils , and as always played with my food, less sugar , less sweet, more healthy!
Version #2 – spicier
Skip the orange but add 5 drops Doterra Wild Orange oil not 3
Add 2 or more hot peppers not one
WONDERFUL DESERT IDEAS:
Serve as parfait layered with Easy Coconut Maple Whipped Cream or NO sugar Coconut Ice Cream…( will post my recipes ) and home made granola ( I will post my recipe for that as well ).
You may already know about me:
I like to play with my food . I do not always follow directions so well to the T. I do not believe that our taste buds or bodies were meant to be bombarded by sugar or heavy sweets of any kind. Therefore I am always working on making recipes that suit that way of life. Especially when someone has Diabetes , or any inflammatory health issues and wants natural healthy eating!
Recipe by : DirttoDelicious.net Linda Enger December 3, 2015
I posted this photo on my dirttodelicious instagram account the other day, and also my personal Facebook account. Interesting to see what people thought it was. No right answers so far. How long should I keep them guessing ?
As is so much in life… timing is everything. 🙂
fyi for my pixel peeping friends… I actually liked this iphone version of the shot better than my shot with macro lens and studio lights…life can be ironic in so many ways.
Olive trees. For those that are allergic, they can be brutal. Messy, pesticide sprayed high maintenance trees that go along with ornamental oranges in my mind of silly fruit baring trees planted in the southwest! BUT, if you do not spray them , and fertilize them and bother to go out of your way to pick and pickle them… delicious home grown , home made garlic olives = MAJOR yum for months. So as the temperature is starting to feel human here, and with LOTS of urban farming things to do outside ( beside the rest of life to dos/ work and … did I say hiking anyone ?) picking and pickling olives is on my timely to do list ! Snooze you loose.
While watering the veggies this morning I realized my quail recipe I considered a few weeks ago was best that it had not been executed. It appears that the fat yummy quail I had been considering for dinner… must have been pregnant because as I walked up to one of the raised beds a family of baby quail went running out of cover of the cinder blocks that were protecting them( silly kids) , with their mom yelling at them ( and me ) from nearby. No photos . Wondering where the nest had been .
I love home grown and organic Cilantro. I could eat a plate of it as my salad and be happy. And cilantro is SOOOO good for you! Usha Lad and Dr Vasant Lad in their book Ayurvedic Cooking for Self Healing say that “Cilantro balances all doshas ( more on that in another post) and is especially good for kindling gastric fire, for nausea, fever, cough and quenching thirst.” I do not remember where I read that it was a great detoxifier! ( will get back to you on reference for that ) . In ModernEssentials , A Contemporary Guide to the Therapeutic Use of Essential Oils , it says that the aroma of Cilantro leaves has been used historically for anxiety and insomnia. No wonder I love the smell so much.
But my hubby says he has some genetic propensity where cilantro tastes like soap! Really. He actually researched it and found out he was not alone and there is scientific documentation ! Well there is always a work around. Instead of watching him picking out the cilantro from salads and dishes I like to serve I have found that Schug , an Israeli sauce loaded with garlic and chilies I grow for him is perfect way of him not tasting soap! So as my wonderful winter herb starts going to seed in the heat and in general dying out I made what is likely my last batch of schug for this season.
Maybe I will get back to this recipe someday and give you more specifics but honestly each time I make this recipe it is a little different. I am totally fine with that ! If you are one of those people who meticulously colored in the lines as a child and cringe at not following a recipe exactly… do not bother to read farther.
FYI I am always much happier when I am able to make this recipe from my own harvest, but of course you could use purchased ingredients.
So today here it is , with (variations ) included for your dining pleasure.
This recipe makes approximately 8- 10 ounces of Shug, yeah it really amazes and saddens me when I see sauces that take so much to become so little , especially if they are left uneaten on someone’s plate ;( GRRRR you know who you are. Please take less and see if you like it 😉 Also note I have written the basic ingredients in BOLD because if you are like me you will likely skim this entire article and recipe , looked at the photos. You likely would really do better with having the bold print jump out at you cause that is all you really need to make this dish sing on your own. And to you I say …. welcome to my world! My husband refers to me as a Harlem Globe Trotter in the kitchen. You figure it out. You may already be on my team.
1) Approximately – 2 VERY large handfuls of home grown organic Cilantro already washed and big tougher stems removed . Ideally wrapped in paper towels and stored in ziplock bag for 24 hours ( note could use day of but I like to start with the greens dry.)
2) Approximately 3 or 4 home grown Organic Serrano chili peppers both red and green ( How hot do you like it ? Use accordingly. Of course you could use other types of chilies but these are what I have growing right now.) FYI the non organic chilis you see in the store are likely grown in Mexico and are on the Dirty Dozen list for pesticides. Choose your poison. Just saying . Anyway, cut off the stems and throw in the entire chili -seeds and all, if you like it hotter… oh, and my chilis are kind of small too, not like with pesticide ridden ones 😉
3) Approximately 5 cloves of peeled garlic ( sad to say my anticipated May harvest of organic garlic is not looking too good this year thanks to the numerous predators in my gardens that have truly enjoyed digging these up this year.
3) Thanks to friendly neighbor- 1 BIG Meyer Lemon- juiced, seeds removed and flesh reserved ( or couple drops of Doterra lemon oil is great too)
4) BIG sprinkling of Celtic Salt or Himalayan pink salt
5) Approximately 1/2 cupOrganic Extra Virgin cold pressed Olive oil . I have been doing really well lately with Kirkland -Costco brand.
Directions are SUPER easy with Food Processor
Put garlic , peppers add cilantro in phases to give processor time to take all your hard work in harvesting and cleaning etc to pulverize.
Add lemon, salt, olive oil. Keep pulverizing till you have cilantro nirvana.
Just a few serving suggestions I love to serve this with hard boiled eggs ( my breakfast of champions ) or cod or rice ( yes I still eat this- more on that another time ) of course it is great with hummus or mixed into hummus. I also mix it into goat cheese or cream cheese if I am feeling cow dairy friendly for a bright happy green out of the box spread for crackers… and well I am thinking of trying it as a topping on my home made Vanilla coconut ice cream ( no I am not pregnant but really do like to play with my food) .
I picked hmm maybe 60 yummy little organic peaches… and then there were those that already had a bite or a peck or half eaten… darn, almost a 5 gallons bucket worth. This is what I have learned. Pick unripe ripen them well inside … it really was upsetting to attempt to have them ripen on the tree and hope we have a chance to enjoy any of them.
After 4 years I am happy to say I have finally gotten a harvest. Each year I have gotten a little tougher love going with the thinning of the small fruit .
SO this is what I have learned…. Do not put in fridge and THEN try to ripen !
Pick them unripe and give them a nap as described in this great video that really helped set me straight. It worked 🙂
During Passover I choose not to harvest any peas ( not eating them that week) and no one I offered them to was able to come harvest that week … so I had to be patient…. and loved the bounty once Passover was over.
and so I ripped out my last snap pea, and snow pea plant on Sunday after harvesting the stragglers due to the 100 degree heat we already have had . I’ve also been collecting dried pods for planting in the fall. What a wonderful feeling knowing I am doing my part to help create peas on earth.