Wednesday, September 12, 2012

Farm Vegetable Dinner in the Apt





I used up the remains of our farm produce box to make dinner: lemon cucumber,vine-ripe tomatoes and broccoli. I added Arugula, hemp seeds, lemon juice, olive oil, flax seed oil, dried basil and sea salt with short grain brown rice. As you may have noticed it is in my large salad bowl and yes I ate it all by myself. 




Stony Creek Farmstead in Walton NY


      Car trip to our three night, two day vacation


Homemade RAW, Organic Trail Mix: Cacao Nibs, Goji berries, Unsweetened Coconut Flakes, Raisins, Hemp seeds, Soaked and dehydrated Walnuts, Sunflower and Pumpkin Seeds


Three Bedroom tent with running water, wood fired stove and no electricity










 



Anakin: the Watch Dog


Our First Dinner: Tomato and White Bean Soup 


Fresh Greens with rolls and goat cheese (for Dan)


Dried Herbal Tea from the Honesty Shop on the Farm (open 24 hours, simply record what items you take and settle up at the end of your stay




Produce Box:


Rose 




Pumpkin patch


Sunflowers


Chicken Coop



           Hike up the hills to see more farm animals


                Miniature wildflower bouquet

























Second Dinner: Vegetable Soup





Large Salad with pattypan squash, heirloom tomato, green pepper and Avocado







Monday, August 20, 2012

Smoothie Run



I have been planning to go on a morning run for weeks, (Ask Dan- he thought this day would never come as I repeatedly pressed snooze on my alarm-clock for 2 weeks straight). But Today I FINALLY did it. I left my apt at 630 AM and ran for 30 minutes. My goal is to make it a morning routine! Afterwards, I rewarded myself with a green smoothie!




Green Smoothie Recipe
-1/2 c Frozen Pineapple: bromelain and manganese*
-6 ea Organic Frozen Strawberries: vitamin C, A, B-complex vitamins, silicon, fiber and potassium.*
-1/2 Organic Cucumber: silicon*
-6 Kale leaves: chlorophyll, calcium, iron, and vitamins A + C*
-2 Tbsp E3 Live: B vitamins, Chlorophyll
-2 Tbsp Organic Aloe Vera Juice: increase immune support, contains antibiotic, antiviral, antiparasitic and astringent properties*
-1 Tbsp Chia Seeds: protein, Omega 3
-1 Tbsp Hemp Seeds: Protein, Omega 3+6
-1 Tbsp Flax Oil: Omega 3
-Spring water (Just enough to blend): hydrating


Cheers!

* Wood, Rebecca, The New Whole Foods Encyclopedia

Thursday, August 16, 2012

Millet, My Super Grain!



Dan surprised me last night with dinner. Again! He told me he was going to be at work late so I was terrified when I opened my door to lights and a manly "hello." He made it up to me when he told me "dinner is ready." Dinner is by far the largest meal of my day! (Due to my mid-shift schedule I skip lunch). Last night Dan told me, "no one believes me when I tell them how much you can eat." I love to eat and I can put it away when it comes to produce and whole grains. A huge bonus of eating healthy, gluten-free, vegan food is I can eat as much as my stomach desires. Shockingly after consuming this large plate of food I went back for seconds. Don't judge. I was satiated but not uncomfortably full.





Millet is a gluten free nutritional powerhouse and a versatile ingredient:
"Of all the true cereal grains, millet has the richest amino-acid protein profile and the highest iron content. Ir is very rich in phosphorus and the B vitamins. It is gluten free and due to its high alkaline ash content, the easiest grain to digest. USE: If millet is cooked with little liquid (1 cup millet to 2+1/4 cups liquid), it makes a light, dry, fluffy pilaf. Increase the liquid to 3 cups and it has a smooth texture like mashed potatoes or polenta." 
Woods, Rebecca. The New Whole Foods Encyclopedia

Dan cooked about 2 cups of millet and stirred in sauteed garlic, ginger and crimini mushrooms. He added a splash of brown rice vinegar. It was rich and flavorful. I proclaimed it could easily be a stuffing. He topped the millet with lightly sauteed fresh corn, summer squash and scallion. The side dish included arugula, hot house tomato, shaved red onion and avocado tossed with apple cider vinegar and flax seed oil. Before I dug in I added a drizzle of coconut oil to the corn and pilaf combo. Rich and decadent but not heavy!