Category Archives: Vegetarian

Curry Roasted Pumpkin Seeds.

I love roasted pumpkin seeds and so does the hubs. We grow carving pumpkins because the hubs likes to carve them, but also because we just really like the seeds. They are blank slate that I can do anything with and then roast into a tasty snack. If you are purchasing pumpkins and want to roast the seeds, take care to purchase organic pumpkins to ensure the safety of your seeds.

This year we made a batch of curry pumpkin seeds. Curry is an amazing source of health benefits. I make my mix here at home. It contains organic turmeric (4 T), organic cumin (8 T), organic coriander (7 T), and organic ginger (2 T) ~ stored in a pint jar. Turmeric contains natural anti-inflammatory properties. It also contains curcumin, a compound thought to protect the liver. Cumin may also contain anti-inflamatory properties as well as immune regulating capabilities. Coriander could potentially protect the nervous system from damage through anti-inflamatory processes. And last, but not least, ginger. Ginger, long known for its healthful benefits to the digestive tract, ginger also contains anti-inflamatory properties. All said, these four spices combined are a powerhouse for protecting the body against many things. Just remember, they do work better alongside fat, hence the nice fatty coconut milk generally used in curries! Here we will sub oil.

One last note about the health benefits of this snack, it is important to remember that the pumpkins seeds themselves are packed with nutrition. Pumpkin seeds are a fantastic source of zinc. Zinc regulates the immune system and assists with our ability to taste food properly. They also serve as a good source for antioxidants and magnesium.

Curry Roasted Pumpkin Seeds. Makes 16 0z of roasted seeds.


2 C fresh organic pumpkin seeds

2 t curry powder (see recipe above)

1 T organic olive oil or coconut oil

1/2 t salt (I used canning salt because it is fine and will stick well)


Preheat oven to 325.

Rinse seeds and dry them with with a clean dish towel. This will remove any remaining pumpkin pulp. Place the seeds in a medium glass mixing bowl and mix in oil and curry, making sure to combine thoroughly.

Place seeds in a single layer on a baking sheet lined with a silpat or parchment paper. Cook for 8 minutes. Stir and sprinkle with a 1/4 t of salt. Cook for 8 minutes and repeat. Cook for 8 minutes and stir. Cook 8 more minutes and remove from oven. If the seeds are not as dry or toasted as you would like, cook them longer, stirring and assessing every 5 minutes. Cool completely before storing in an air tight container.



Filed under Condiments and Seasonings, Dairy Free, DIY, Edible Plants, From the Garden, Gluten Free, Grain Free, Indian Inspired, Paleo, Snacks, Vegan, Vegetarian

Mexican Sour Gherkin Salsa.

We love new things in the garden. You might recall last year we grew mini Sweet Pea Red Currant Tomatoes that were so lovely in my Quinoa Caprese Salad. This year we went for mini cucumbers! They are just as stinking cute as the tomatoes were. This dish could even be made with both the mini tomatoes and the mini cucumbers and be the cutest tea party addition ever. In any case, I have been mixing it with some of our garden tomatoes to make a quick salsa/dip that goes well with corn chips, nachos, tacos, Potato Enchinados, just about everything.

Mexican Sour Gherkin Salsa. Serves two as a condiment with dinner.


8-10 Mexican Sour Gherkins, sliced

1 large garden tomato, diced (I used a purple cherokee)

1 small jalapeño, seeded and deveined, unless you like heat, and diced small

1/4 red onion, diced small

1 T cilantro, finely chopped

1 T cider vinegar, I used Bragg

1 t olive oil

pinch of kosher or sea salt

pinch of fresh cracked black pepper

Combine cider vinegar through pepper in a small bowl, whisking until oil is incorporated. Add remaining ingredients and toss to coat. Refrigerate until ready to use.




Filed under Appetizer, Condiments and Seasonings, Dairy Free, Dip, From the Garden, Gluten Free, Grain Free, Snacks, Vegan, Vegetables, Vegetarian

Sweet Potato Texas Caviar.

Both black eyed peas and sweet potatoes are things that I have had to come to terms with. I did not like either during most of my life, but I have embraced them both. Texas caviar was my first introduction to black eyed peas. And you what, I like it! Sweet potatoes I am still a little hesitant about. But got it into my head that I was going to replace the black beans in traditional Texas caviar with them and you know what? It worked. The combination of all of the flavors cuts the overt sweetness that you sometimes get with sweet potatoes. In all, this was a fantastic side (can also be served as a dip with chips) to Serrano/garlic burgers and grilled sweet corn. It’s also super quick and easy to whip up.

Sweet Potato Texas Caviar. Serves 4.


2 sweet potatoes

1 can of black eyed peas, drained and rinsed

2 T cilantro, chopped

1 medium red onion, chopped

1 large bell pepper, chopped

1 jalapeño, seeded and chopped

1 t kosher salt

1/2 t fresh cracked black pepper

1/4 C apple cider vinegar (I used Bragg’s)

1 T agave or honey

juice of 1/2 lime

2 T olive oil


Peel and dice potatoes into 1/4-1/2 inch pieces. Cover with water and boil over high for 8-12 minutes, until the potatoes are tender but not mushy. Remove from heat, strain and run cold water over potatoes to stop the cooking process.

While the potato boil, combine beans, cilantro, onion and peppers in a medium bowl. Add potatoes when cooled and mix.

To make sauce combine remaining ingredients, except the olive oil, in a bowl and whisk well. Add oil slowly, whisking the entire time to emulsify the sauce. Add to the bean and potato mixture. Mix to combine.

Refrigerate for at least an hour before serving.

***A note! I was thinking of adding corn to this, but I did not because we had corn on the cob with our meal, but I am going to do this next time!! Let me know if you try it out and love it :)


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Filed under Appetizer, Beans, Dairy Free, Dip, Gluten Free, Grain Free, Potatoes, Side Dish, Vegetarian

Cauliflower Almond Pizza Crust {Updated}.


Yes, there are a lot of these crusts out there. Yes, I have made several attempts at making a version of this crust. Yes, I finally got one. And I like it. I even perfected it before I ran out of garden cauliflower, which is a total score in my book.

So you all know (maybe) by now that I have officially gone off gluten. That has also included most other grains because they are so processed they completely lack fiber and other nutritional values. That said, I will still eat myself some processed gluten free grains on occasion, however, I am striving to make my food as whole and complete as possible. In my book this recipe completes that cycle. It is grain free, gluten free, dairy free and chock full of nuts and veggies. Hello! Yum!

I found the original recipe inspiration for this post here. But the flavor profile wasn’t busty enough for me. I have altered it into what you will find below. I am a big flavor kind of girl, you have to take those bursts and gobble them up!

Cauliflower Almond Pizza Crust. Makes one large pizza or two small/mediums.


2 C shredded organic cauliflower (I used the shredder on the food processor, but you can use a cheese grater) (after watching this video, I am now using a blender!)

1 C almond flour or fine meal, packed

1 T kosher or sea salt (less depending on how salty your sea salt is)

1/2 t fresh cracked black pepper

1 t baking powder

1 t granulated garlic

1 t granulated onion

1 T fresh thyme or 1 t dried thyme (or whatever herb you like…rosemary will pack a nice punch)

1/4 t red pepper flake (optional)

3 T nutritional yeast, heaping (optional) — if you omit the yeast and find the crust too wet, add some more almond flour (this will depend on how wet your cauliflower is)

3 eggs (free range pastured if possible)


Preheat oven to 450 degrees. If you are using a pizza or baking stone, put this in for the preheat.

Combine dry ingredients in a bowl. Add eggs and mix to a smooth sticky mixture. Now, there are couple of ways you can spread this dough. You can use parchment paper on a baking sheet, or you can use a silpat. I prefer the silpat method.

Dump the dough into the middle of your silpat, get your hands wet with water and starting in the middle of the blob, slowly spread the dough out. You want it to be about 1/4 inch thick. Just keep working it to the edge of the surface. **Note, if you are going to make two pizzas, only do this with half at a time!

Once the dough is spread out, lift the silpat onto the pizza stone and bake for 15 minutes. Prepare your favorite toppings.

Carefully remove crust from the oven and build your pizza. Return the pizza to the oven for 8-10 minutes longer, or until your cheese (if using) is your ideal version of bubbly! Cool enough to cut and dig in.



Filed under Dairy Free, Eggs, Gluten Free, Grain Free, Nuts/Seeds, Pizza, Vegetables, Vegetarian

Some Garden Fresh Breakfasts.

I do enjoy breakfast…a lot. Lately I have enjoyed making this AM garden fresh fare even more than thinking of something to cook for dinner. The plethora of yummies coming out of the garden has been a total delight for making a quick fresh skillet each morning. These dishes are gluten and grain free and dairy and soy free. They are light, healthful and terribly easy to make. Simply chop your vegetables of choice, sauté, cook meat if adding it, cook eggs. Devour!

Garden hash. First red potatoes coming out of the garden, basil, chard and zucchini all from the garden. Bacon, kosher salt and fresh cracked back pepper. Fried in bacon grease and topped with over easy eggs.

Garden Scramble. Garden chard and zucchini, bacon and goat cheese (*optional), garden basil, kosher salt and fresh cracked back pepper, coconut oil. Simple and oh so good.

Over easy eggs with sautéed garden chard and garden zucchini. Sautéed in coconut oil, with kosher salt, fresh cracked black pepper.

Happy eating :)


Filed under Breakfast, Dairy Free, Eggs, From the Garden, Garden, Gluten Free, Grain Free, Vegetables, Vegetarian

Sweet Potato and Kohlrabi Fritters.

Food, diet and nutrition are things that I have always been interested in and prided myself in being attentive to (no judging some of the fun, i.e. fatty recipes on this here blog!). Changing ones diet, and the diet of their family, is not an easy road to travel, so I have made the decision to do it slowly and with calculation. I have also decided that I am going to do it in the tastiest way possible. This past weekend marked the beginning of my gluten free journey (I started Thursday) and I had a lot of fun thinking outside of the box with my available garden veggies to create dishes that were nutritious and so tasty the hubs would not even notice (until told) that they were missing ingredients like flour or bread. This fried sweet potato dish was a breakfast hit and one I plan to reinvent with many other veggies!

Sweet Potato and Kohlrabi Fritters.


1 medium kohlrabi, shred

1 tablespoon kosher salt

1 small sweet potato, shred

1 tablespoon fresh chive, finely chopped

1 free range egg

1 tablespoon flax seed

1/4 teaspoon zantham gum

kosher or sea salt and fresh cracked black pepper to taste

coconut or olive oil


Salt kohlrabi and let sit for 20 minutes in strainer over a bowl. Rinse well and squeeze dry. Combine all ingredients in a bowl.

Heat oil to 350 degrees (or until a wooden skewer pressed on bottom of pan bubbles) in a deep frying pan or skillet. Spoon mixture into pan and press flat. Fry 5-6 minutes on each side.

Remove, salt and drain on paper towel until ready to eat.



Filed under Appetizer, Breakfast, Dairy Free, From the Garden, Gluten Free, Grain Free, Vegetarian

Soda Replacement Project: Flavored Water Kefir.

So we started making kefir water last month. It seems to be going well. Still looking to experiment with some different sugars and flavors but we have created one staple flavor and have an experimental flavor that turned out well that I want to share.

Cream Soda

1 liter of water kefir

1 T agave nectar

1/2 t real vanilla extract

Combine and store in an air tight container in the pantry or refrigerator.

Blood Orange

1 liter of water

1 t local honey

juice of three blood oranges

Combine and store in an air tight container in the pantry or refrigerator.

So easy and so good!



Filed under Beverages, Dairy Free, DIY, Gluten Free, Grain Free, Vegetarian

Kale and Golden Beet Salad.

I still have lots of yummy kale coming out of the garden and we are really loving it raw. This past weekend we went to the local farmers market for some items we don’t have coming out of the garden right now and we got some really pretty golden beets. Since we were going to have kale salad anyhow, I thought adding the sweet earthiness of the beets to the salad might add a good layer of flavor. The salad turned out great, full of vibrant color and lots of nourishing vitamins and minerals and the best part is that this was a very simple salad to make. The only real time consumer was roasting the beets, which can be done in advance.

Kale and Golden Beet Salad. 


2 large golden beets

1 T olive oil

3 oz fresh kale

1 T red wine vinegar

1 T olive oil

1 T agave nectar

1/4 t granulated garlic

1/4 t kosher salt

1/8 t fresh cracked black pepper

1-2 oz crumbled goat cheese (optional)


Roast whole, unpeeled beets in a 400 degree oven for an hour and half in a foil pouch drizzled with olive oil.

Allow beets to cool and peel and chop them. Remove woody stems from kale and rough chop that.

In a medium bowl combine red wine vinegar and all remaining ingredients (except goat cheese). Toss in beets, kale and goat cheese. Serve chilled.


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Filed under Appetizer, Dairy Free, From the Garden, Gluten Free, Grain Free, Salad, Vegan, Vegetables, Vegetarian

Fizz Kale Salad.

I have not blogged in a while, surely not any recipes anyhow. I blame the end of winter blahs. But with the newly light evenings I have been getting my grove back and now that there are fresh vegetables coming out of the garden again (carrots and turnips ended about a month ago) I am feeling like getting into the kitchen some more. This lovely and very simple salad is made with fresh Fizz kale from the garden. I planted it back on December 29 and got it outside on 2/4. It was finally ready for its first harvest this weekend. I took only the largest leaves to promote future growth. We had this salad as a side to herby roast chicken.

Fizz Kale Salad. (Serves 2)


2-3 oz Fizz kale or Red/White Russian Kale, woody stems removed and rough chopped

1 medium carrot, shred

1 oz goat cheese (optional if you want to make this vegan)

1 t olive oil

1 t red wine vinegar

1/2 t agave nectar

pinch of kosher salt

pinch of fresh cracked black pepper


Make dressing in a small bowl by combining oil, vinegar, agave, salt and pepper, whisking quickly with a fork.

Toss kale and carrots together with dressing. Add goat cheese and toss again. Serve as a side.



Filed under Edible Plants, From the Garden, Garden, Salad, Side Dish, Vegan, Vegetables, Vegetarian

Soda Replacement Project: DIY Sarsparilla Root Extract – Second Taste.

This is three days late, Sorry! The sarsparilla extract still tastes very much of vodka, but the sarsparilla flavor is very prevalent. It also smells very good on my hands after the alcohol evaporates. Once the stuffy nose that the hubs and I both have goes away we will give it a try with some water kefir and let you know what we think.

Happy extracting!


Filed under Beverages, Dairy Free, DIY, Outside of the Box, Vegan, Vegetarian