Moroccan Lentil Stew

We love soups and stews. We love the Moroccan/curry spice combinations (with the exception of cayenne) and tried to "wing" a recipe with the ingredients we had in the house. The spices can be altered to your taste as well as what vegetables are in your home.

Ingredients:
3 carrots, diced
1 onion, diced
3 stalks of celery, diced
1 cup sliced mushrooms
2 cloves garlic minced
1 tsp ginger
1 tsp cumin
1 TBS parsley
1 tsp turmeric
1/4 tsp cinnamon
1/2 tsp cardamon powder
salt and pepper to taste
1 pint canned tomatoes, diced
2 cups vegetable broth or 1 bouillon cube
1 cup lentils, soaked, drained, rinsed, drained
1 sweet potato, diced
2 TBS lemon juice

Directions:
Using the juice from the canned tomatoes, saute the onions, garlic, celery, carrots, and mushrooms.
Stir in the spices and tomatoes. Add the broth, sweet potato, and lentils. Bring to a boil, then reduce the heat to simmer until the lentils and sweet potato are soft, about 10-15 minutes. Stir in lemon juice and simmer for another minute.

Spaghetti Squash Salad

We were able to get spaghetti squash at the farmers' market for a $1. We also love Mediterranean type salads, so this is what we made.

Ingredients:
spaghetti squash
1/2 cup diced red pepper
3 green onions, sliced
1/4 cup sundried tomatoes
1/2 cup broccoli florets
1/4 cup sliced olives
1/4 cup almond feta

dressing:
2 TBS olive oil
2 TBS apple cider vinegar
2 TBS water
1 tsp parsley
1/2 tsp salt
1/4 tsp black pepper
1 clove garlic minced
Stir and pour over salad

Remove seeds and bake the spaghetti squash for 1 hour at 325

Quarter the squash, and cut the squash still in the peel. Scoop it out into a bowl.

Add diced red pepper, onions, tomatoes, olives, feta and gently fold into the squash.

powdery mildew spray

How to Kill Powdery Mildew Instantly!

AUG 29 • EDIBLE YARDS, GROW IT YOURSELF, PERMACULTURE • 7714 VIEWS • COMMENTS OFF

MILDEW KILLING RECIPE BELOW

A turn of the knob and a push of the backdoor reveals a late summer rainstorm has retreated from a perfect gleaming sun high in an unblemished sky. The array of flora calls to you as your bare feet move through a moist warming field. As you grin to mother nature for quenching the thirst of your precious food source the corners of your lips begin to drop as your produce ebbs into sight. You cringe as the hazy air reveals perishing vines screaming for aid. Vines are wilting, leaves are becoming spotted with burnt yellow and pale olive green. The succulent squashes, melons, and cucumbers seem to be stunted and rotting. As you clutch your weeping plants in dismay your frustration pounds at your brain asking “How could this happen?!” Just a day or two prior the leaves were lushly deep green, the vines taught and sturdy, and the blossoms plentiful. 

If this sounds familiar you know how devastating powdery mildew can be to the seemingly healthiest gardens. Alas! There are many organic solutions to beat this pesty fungus. Just like any infection flora and fauna alike, the best solution is preventative. Yet, it is seldom too late to save plants once infected with mildew if a watchful eye is kept and a small amount of time utilized.

You Can Prevent Mildew

Many veterans of the organic garden will exclaim that you are going to get mildew no matter what. They’re just bitter because they haven’t acted proactively using alkaline solutions, neem oil, and/or natural predators. One of the best preventative measures to practice is the utilization of Neem oil long before any sign of infection. To understand why Neem oil works you must understand how mildew and most fungi multiply and spread. Consider an ideal environment for fungus to thrive. Aside from breathing, it must meet two criteria: adequate warmth to energize its growth and adequate moisture to feed off of. Controlling the first, respectively, would hinder the growth of your plants. Controlling the latter is the key to success.

How To Protect Plants From Moisture

Neem oil is 100 percent organic as it is a simple oil pressed from the fruit and seeds of Azadirachta Indica evergreen trees which are found primarily in India. It is rich in Omega 3, 6, and 9 fatty acids as well as Palmitic and Stearic acids. Though fungus prefers a slightly acidic pH which these fatty acids provide, it is the hydrophobic nature of Neem oil that we are interested in. Hydrophobicity is a chemistry term which refers to non-polar or neutral molecules repelling the polarity of water, in other words it beads up and won’t mix with water. We have all seen this in the kitchen when oil refuses to mix with water. Click here to find out why Neem oil is the best choice of hydrophobic liquids to use.

Powdery Mildew attacks every square inch of the plant’s surface area above the ground. Since it is not imperative that water enters through the leaves the focus is on keeping this part as dry as possible. Drip irrigation should be utilized whenever possible. If a thin, even layer of Neem oil is applied to the parts of the plant which are exposed to rainfall then moisture will simply bead and fall off keeping the protected leaves and vines free of moisture. Though it will not mix with rain water, an intense downpour will rinse enough Neem oil off to make the plant susceptible to infection. This makes it necessary to reapply every 7-14 days especially after heavy rainfall.

It is important not to shock or suffocate your plants with too much Neem oil. A good rule of thumb is about one teaspoon per half gallon of water. A small amount goes a long way. The best way is to use a simply spray bottle which allows you to saturate every part of the plant without wasting too much oil. Don’t forget to cover the underside of the leaves and the stalks or vines where the infection generally originates. If shaking your spray bottle vigorously after every few sprays doesn’t thrill you an emulsifier such as liquid soap may be used in a proportion of about one teaspoon per gallon of solution. Once soap is added to the cocktail you must use it within eight hours for best results. Timing is also important as the wet applied oil will accelerate photons from the midday sun causing leaves to turn yellow and die from a burn. The best time to apply is very early in the morning or very late in the afternoon. Applying between ten a.m. and two p.m. will undoubtedly damage your plants.

It is wise to find 100% Neem oil which you may have to resort to the internet for. Premixed solutions are available but are extremely expensive for what you get. A premixed 32 ounce bottle can easily run you seven dollars and contain less than 1% Neem oil. This is not the only organic way to prevent mildew but consistently resonates as the most effective method.

Other Solutions

Some other solutions are raising the pH of the plant by spraying its entirety with an alkaline solution such as milk or baking soda. Theoretically any base (pH greater than 7) can be used as long as it is not so harsh that it damages the plant. Another method uses lady bugs which naturally eat the mildew when they run out of aphids. You can order lady bugs online or attract them with a specific nectar. Oppositely cucumber beetles have been known to spread the disease therefore a bird feeder next to your garden may be beneficial at attracting their natural predators. Most birds will not eat lady bugs due to their unpleasant taste hence the beauty of ecology.

In conclusion, the best defense against mildew is proactive, not reactive. A combination of remedies will yield the best results. Make sure you have lady bugs present, place a bird feeder next to your garden to control disease spreading bugs, and keep a bit of Neem Oil on your susceptible plants at all times.

The Ultimate Recipe: Not only does it prevent mildew. It kills it on contact

Ingredients:

Baking Soda (sodium bicarbonate)

Milk

Neem Oil

Liquid Soap

Water

I’ve been experimenting with many ratios of these ingredients and have discovered an AMAZING recipe that can save plants with mildew that has thoroughly set in. NOTE: Make sure you do NOT spray your plants during the mid-day hours when the sun is intense. This will burn your leaves.

Instructions for 1 qt of mildew killer

Take a spray bottle and add 4 tablespoons sodium bicarbonate,  one cup of milk, 1-2 drops of pure neem oil (not the premixed watered down solution),  2 drops of liquid soap (such as dish soap) and fill the rest with water. Shake the dickens out of it and spray the infected area. Make sure you check under damaged leaves and spray them as well.

When the leaves dry the mildew will be gone! If the infection is very severe and you can still see mildew after the leaves fully dry, you should repeat the process.

http://www.realfarmacy.com/how-to-prevent-powdery-mildew/

Cacao covered nut butter eggs

We love the Reese Easter eggs and thought we could make raw a copy-cat version. This is a combination of several recipes, raw, not raw, as well as experience. The men in my life enjoyed eating them too!!!

This make 12 eggs
Ingredients:
filling
1/2 cup raw nut butter of choice
2 TBS maple syrup
2 TBS of nut flour of choice

Cacao coating:
1/2 cup cacao powder
1/4 cup cacao butter
1/4 cup maple syrup

directions:
combine the nut butter, maple syrup and nut flour. Divide into 12 egg (~ a tablespoon each). place on parchment paper and freeze while making the cacao coating

melt the cacao butter in a dehydrator or double boiler. mix with the maple syrup and cacao powder.

dip the eggs in the cacao mixture until coated. freeze until hard.

The Ultimate Guide To Cruciferous Vegetables

The Ultimate Guide To Cruciferous Vegetables

BY CHRISTINA LIVA, MBG EDITORIAL
MARCH 26, 2015 5:53 AM EDT

1.5k  Like

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Cruciferous is a term that's being thrown around a lot these days when talking about vegetables that are really, really good for you. These veggies (also known as brassicas and or cole crops) are credited with everything from potential cancer-fighting properties to detoxifying benefits and more. But what does this really mean, and which veggies, aside from broccoli, qualify?

We're breaking down our top 10 cruciferous vegetables — the ones that we think are delicious and easy to add to your daily routine and pack the most nutritional punch.

Health Benefits

• Cancer-fighting properties from phytochemicals
• Vitamins A, B-6, C, K, thiamin, riboflavin and niacin, which help with everything from bone formation, neurological health + detoxification
• Metabolism-controlling minerals such as copper and iron

How To Eat

• Serve raw in salads, over grains, with meat and fish.
• Dress minimally, with olive oil + lemon or balsamic vinegar, sea salt + fresh pepper

Health Benefits

• Omega-3s for brain function and anti-inflammatory properties
• High levels of vitamin K, a fat-soluble vitamin known for bone health and lowering inflammation
• Zinc, which helps to regulate hormones
• Antioxidant support from vitamins A and C and flavonoids

How To Eat

• Cut heads in half lengthwise and sauté in a small amount of olive oil for 5 minutes or less — season as desired.
• Slice + serve raw in salad or slightly cooked in stir-fries or other sautéed dishes

Health Benefits

• Fiber content for digestive support + cholesterol-lowering benefits
• Anti-inflammatory, pro-detox + antioxidant benefits for cancer-fighting
• B-complex vitamins linked to cardiovascular health

How To Eat

Break into florets, slice stems and either:

• Steam until just slightly cooked (about 2 minutes) and dress with sea salt + lemon or puree with bone broth for soup
• Serve raw with a favorite dressing, hummus or dip
• Use in stir-fries or other sautéed dishes

Health Benefits

• Fiber content contributes to digestive support + cholesterol-lowering benefits
• High in detoxifying + cancer-fighting glucosinolates phytonutrients
• Elements in sprouts linked to improved DNA stability

How To Eat

• Remove stems and any discolored outer leaves, then:
• Slice in half lengthwise and pan sear, cut-side down, for a few minutes until brown. Season lightly.
• Steam whole and drizzle with olive oil and lemon or tamari.
• Slice + roast or keep raw for salads

Health Benefits

• Detoxifying phytonutrients + antioxidant benefits from vitamin C + manganese lower chronic stress + risk of cancer
• Excellent source of anti-inflammatory vitamin K
• High fiber content for digestive support

How To Eat

• Process + stir fry with aromatics + tamari for fried 'rice'
• Sauté florets with coconut oil + turmeric
• Roast florets with olive oil + salt

Health Benefits

• Best of the cruciferous for cholesterol-lowering benefits by binding bile in digestive track, making it easier to exit the body
• Cancer-fighting glucosinolates support detox + anti-inflammatory systems

How to Eat

• Steam for just a minute or two and use as a lunch wrap
• Slice + sauté with chili flakes + serve with black eyed peas
• Slice very thinly, marinate in lemon + toss in salads

Health Benefits

• B-vitamin folate is key for brain development
• Fiber + protein content manage hunger + satiate
• Lutein + zeaxanthin, nutrients protect against macular degeneration

How To Eat

• Slice + sauté with olive oil and garlic
• Bake with coconut oil + sea salt for chips
• Slice very thinly, marinate in lemon + toss in salads

Health Benefits

• High-fiber for gut health
• Vitamin K for bone development + limiting neuronal brain damage
• Indoles may inhibit cancer-cell growth

How To Eat

• Braise with broth + vinegar
• Sauté with olive oil, chili flakes + lemon
• Blend with garlic, basil, olive oil + parmesan for pesto

Health Benefits

• This detoxifying diuretic increases urine production
• High levels of vitamin C and anthocyanins may inhibit cancer-cell growth
• B + C vitamins, zinc, phosphorus + high water content benefit the skin health + appearance

How To Eat

• Cut in quarters + serve with herbed yogurt + sea salt
• Slice thin + toss in salads
• Pickle in apple cider vinegar, salt + dill

Health Benefits

• B vitamins help promote healthy liver, skin, eyes + hair
• Calcium for bone, muscle + nervous system health
• Indoles inhibit cancer-cell growth

How To Eat

• Sauté sliced turnips with garlic, greens + a squeeze of lemon
• Turnip mash: simmer in milk, mash + top with chives

References:

http://www.ncbi.nlm.nih.gov/pubmedhttp://www.cancer.govhttp://www.whfoods.com

Photography by Vanessa Rees

Food Styling by Christina Liva

from http://www.mindbodygreen.com/0-18004/the-ultimate-guide-to-cruciferous-vegetables.html

Raw Rainbow Cake from Fullyraw Kristina

This recipe is so perfect we couldn't make it any better. It is from Fullyraw Kristina at
https://www.youtube.com/watch?v=45OMzEbHFUw
We made ours as cupcakes! Thanks Sibi for you help today!!!

Ingredients:
Crust
1 1/2 cups dried mulberries
1 cup pitted dates
1 TBS cinnamon

press into the bottom of a springform pan or muffin cups for individual servings

Layers:
Red
1 1/2 cups strawberries
2-3 pitted dates
2 TBS cashews

blend in a high speed blender and spreading the smooth filling over the crust.

Orange:
1 1/2 cups papaya
2 TBS cashews

blend in a high speed blender and spreading the smooth filling over the the strawberry layer

Yellow:
1 cup pineapples
1-2 banana

blend in a high speed blender and spreading the smooth filling over the papaya layer

Green:
2-3 banana
1 TBS powdered barley grass, wheatgrass or spirulina (we used 3 wheat grass tablets)

blend in a high speed blender and spreading the smooth filling over the pineapple layer

Blue/purple:
1 cup blueberries or blackberries
2-3 banana

blend in a high speed blender and spreading the smooth filling over the over the banana layer

Top with fruit sprinkles or berries

freeze 4-7 hours

buffalo zucchini chips with ranch

 

These are amazing! The raw ranch dressing was a dressing, not a dip. For a dip we would use less almond milk. Next time we double the herbs.

The recipe is from:
http://www.rawmazing.com/raw-buffalo-zucchini-chips-with-ranch-dipping-sauce/?inf_contact_key=5a5723a02f788f01126a4b10c642723463a97e28a130d4ed0e5cdf338591e9b0

Buffalo Zucchini Chips with Ranch Dipping Sauce

Breading

• 1 cup dried almond pulp or almond flour (there is a great tutorial on making almond flour here: Almond Flour)
• 1 teaspoon chipotle powder (We didn't use this our son doesn't like it so we doubled the paprika)
• 1 teaspoon smoked paprika 
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Himalayan salt
• a few grinds fresh pepper

1. Stir all ingredients together in bowl. 

Zucchini Chips

• 2 medium zucchini, sliced 1/4 inch thick (we continued to cut the zucchini until the breading was gone, 3-4 zucchini)
• fresh almond milk (or other nut-milk)
• breading (see recipe above)

1. Dip zucchini slice in almond milk. 

2. Dip in breading. 

3. Place on dehydrator screen and dehydrate at 145 degrees for one hour*. Lower temp and finish dehydrating until soft. Approximately 8 – 10 hours. 

4. Alternatively (not raw), place on baking sheet and bake at your oven’s lowest temp. Check for doneness frequently. 

Ranch Dipping Sauce (we used this as a salad dressing as well)

Almond “Butter” Milk

• 1 cup fresh almond milk
• 2 teaspoons raw apple cider vinegar

1. Stir vinegar into almond milk. Let sit for 10 minutes to develop. 

Sauce

• 1 cup cashews, soaked until soft
• 1 cup almond “buttermilk”
• 2 tablespoons lemon juice
• 1 teaspoon dill
• 1 teaspoon parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon himalayan salt
• few grinds fresh pepper
• 2 tablespoons chopped chives

1. Place all ingredients except for chives in high-speed blender. Blend until smooth. Stir in chives. Serve with Zucchini Chips.