A Beginner’s Guide to Starting a Veg Garden

There has never been a more interesting time for edible gardening. It is right on so many levels. It saves money, saves the planet and satisfies our epicurean appetites. Edible gardening is an opportunity to grow interesting flavours fresher than money can buy. It is the key to children being more adventurous with food. If they grow it, they will eat it – and that’s exciting.

Unlike crazes of the past, such as decking and blue fences, a cohort of trowel-carrying cooks has created the current enthusiasm for home-grown. I think it’s a trend that’s here to stay. Jamie Oliver and Hugh Fearnley-Whittingstall have not only raised sales of vegetable seeds above those of flowers; they have brought many beginners into gardening.

Latin names are not required and the archaic notion that veg growing is a “blue job” and cooking “pink” has been booted well and truly into the long grass. In its place is an ever-expanding range of edibles bred for our plots and our pots. If you’re just starting out, here’s what you need to know.

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Rainbow Pasta

This week’s Monday Meal, Rainbow Pasta, is a dish I love for a bunch of reasons. Besides being colorful and tasty, below are some of the other reasons my teeny tiny sous chef and I like to make and eat this dish. I’ve included some tips, as well.

You can customize this dish to use any vegetables you have on hand or that you prefer to eat. You can also enjoy it warm or cold. If you want to enjoy this dish cold, cool down your pasta by spreading it out onto a baking sheet after you’ve drained off the water. Place the pasta into the fridge for 15 minutes while you finish preparing the vegetables.

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Hearty White Bean & Millet Soup

This warming soup features a host of veggies, a touch of flavorful white wine and Parmesan cheese, and millet, a whole grain that cooks up quickly and gives the soup a hearty consistency. This recipe comes to us from Maria Tadic, RD, who blogs at Bean A Foodie.

Serves 4-6

    2 tbsp olive oil
    2 carrots, diced
    1 medium onion, diced
    2 ribs celery, diced
    1 head roasted garlic, minced
    28 oz can crushed tomatoes
    1/3 cup dry white wine
    1 1/2 tsp salt
    1 tsp pepper
    15.5 oz can white beans, rinsed and drained
    3/4 cup millet
    1 bag baby spinach, roughly chopped
    6-7 cups vegetable broth (add more or less depending on your desired consistency)
    2 bay leaves
    1/2 cup grated Parmesan cheese
    1/4 cup parsley, chopped

Heat the olive oil in a large soup pot over medium high heat.  Add in the carrots, onion and celery and sauté for about 5-7 minutes or until the vegetables start to soften and brown slightly.

Add in the roasted garlic and sauté for another 2-3 minutes.  Add white wine and scrape the bottom of the pot with a wooden spoon removing any browned bits.  Cook for 3-5 minutes or until wine has reduced by half.

Add in the all the ingredients from crushed tomatoes to Parmesan cheese.  Bring soup to a boil.  Cover and reduce heat to low.  Simmer soup on low for 30-45 minutes.

Before you’re ready to serve, stir in the chopped parsley.  Serve hot soup with extra Parmesan cheese and parsley if desired.

Courtesy By: www.meatlessmonday.com

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Bang Bang Cauliflower

Crispy cauliflower bites are drizzled with an addicting bang bang sauce.

I’ve recently become obsessed with bang bang sauce, a creamy sweet and spicy chili sauce that is easy to make. It tastes great for dipping chicken,seafood, vegetables, just about anything really. So I decided to apply it to cauliflower.

I’ve got a couple more healthier recipe ideas to share and then we’re moving onto sweets, baked goods, chocolate and more chocolate.

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Healing green SMOOTHIE

First of all I would like to wish you all a very HAPPY NEW YEAR!!!I hope 2015 is good for you!!!And I hope you’re good to yourself too :) It’s great to look back at 2014 and reflect how much I’ve learn,how many lovely moments there were and all these lovely people I met.I love getting older!How can the world go crazy about being young if ageing means getting more knowledge,making new memories,discover new places,reading more books,getting to know more amazing people.Even if new wrinkles come with the package I rather get older than be forever young :)

New Year is also a great opportunity to take better cake of yourself….and here comes this smoothie!My favourite green drink,packed with nutritious vitamins and minerals,healing properties from apple,kiwi,spinach,ginger and lemon.Super tasty too!

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7 Great Reasons To Eat Ginger

                                                

A study in mice found that the mice given gingerol, the antioxidant found in ginger which gives it its distinctive flavor, had less tumors and their size was significantly smaller than those of mice who didn’t get gingerol.In another study, mice that had been injected with cancer cells and given ginger had protection against the forming of colon cancer. Read More About 7 Great Reasons To Eat Ginger 

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7 HOMEMADE DETOX DRINKS FOR WEIGHT LOSS

Losing weight is a difficult, not to mention long, process. Some people engage in diet regimens, go to gyms and some just starve themselves but to no avail. Shedding the extra pounds need just the right amount of exercise, balanced diet, determination and effort in order for it to work. But there are also times when you need to get rid of the damaging toxins, free radicals and substances in your body in order to burn fats effectively and boost your metabolism. This process is called detoxification or in other term, cleansing.

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Health Benefits of Beet Root

Beet root is one of the best organic foods available to mankind. It is also known as garden beet, table beet, red beet or simply beets. It belongs to the Chenopodiaceous family and is available in many varieties, all of which does not come in the familiar dark red colour. It is mainly known for its organic food health benefits.

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