It's cold and snowy in Minnesota and a perfect night for a warm mug of Golden Milk.
There are many different recipes for golden milk but I've been loving this one made with milk, Organic Valley Ghee (clarified butter) plus fresh turmeric, fresh ginger, a bit of manuka honey and a dash of black pepper. Cinnamon is a great addition too.
Have you tried Golden Milk? Follow the link in my profile if you want to find out more about the ghee. (and thanks to Organic Valley for sending me another jar of ghee - I was almost out because we use it for cooking all the time!)
Welcome to UNBC’s Meal Exchange instagram account! We are the UNBC chapter of Meal Exchange Canada, an NGO that empowers students to take an active role in creating a just and sustainable food system 🍴
Wrapping up ~101 photography projects before we're off on a big trip in a couple of weeks and so grateful for today's abundance of natural light! I wanted something to keep me energized and full with all the hopping around and standing on tables and weird crouching that this type of day requires. I home-baked a batch of Olive Oil Steel Cut Granola to push me through the busy week!
Granola is one of my ride-or-die favorites and I love that the world is so bursting with unique recipes! I created this one because I was looking for a specific niche I couldn't find on my own: a granola that's 1) completely plant-based 🌿, 2) comprised of steel-cut oats, and 3) is light on the sugar. The olive oil and flaky sea salt sprinkled throughout this batch balance the wham-bam maple syrup sweetness for a lovely + balanced breakfast treat. Full recipe in my Stories! 🎉
We're excited to continue our partnership with the @slcfarmersmarket to bring more locally-grown, organic food to Salt Lake City through the Local Food Microgrant Fund. We've given out nearly $30,000 so far for some amazingly "productive" projects, and look forward to doing more! Here are Manda and Elliott from @slctopcrops who received a grant in the last cycle to construct two new hoop houses. This will help them extend the growing season and increase the amount of produce they can sell at venues like the Rio Grande Winter Market. Round 3 applications are now open through Feb. 16. Learn more at www.slcgreenblog.com.
#localfood#farmersmarket#eatlocal#hoophouse#organic#sustainablefood#slceats#foodie#microgrant#saltlakecity#supportlocalfarmers @slcmayor @slccouncil
😱Has anyone ever checked out the site WhatsOnMyFood.org? We were on it this weekend and learned that, thanks to pesticide use, conventional apple sauce has been found to contain: -4 Known or Probable Carcinogens
-10 Suspected Hormone Disruptors
-5 Developmental or Reproductive Toxins
-10 Honeybee Toxins 👆This is exactly why we’re committed to food purity. Our Biodynamic Apple Sauce is farmed with 0 of the above. #beyondorganic#purefood#organicmama
Apps and cocktails and Madres, OH MY! Join us on Thursday, February 22nd, as we swing open 415 Westlake’s doors for an evening that’s all things local. Your favorite Madres and friends will be in the building, serving up delicious hors d’oeuvres, extra bubbly bubbles, and a darn good time. Click the link in our bio to RSVP for this can’t miss Emerald City soirée!
I have abundant respect for farmers, especially those who take their stewardship seriously and work to make our world a better place. One such farmer is @farmermainguyen and she grows some of the best grains around and GUESS WHAT?!? I just found out you can get a subscription box for her grains and flours. For those of you who have learned to bake bread from me and have asked where to buy flour, don’t miss this resource!!! Seriously. You get both the whole grain kernels and the same grain milled into flour so you can really get to know what you’re working with. I’m putting the link in my profile.
Holy YUM. I’ve been wanting to venture deeper into the head-to-tail conviction of eating properly raised animals, and roasted up beef marrow for the first time tonight 🐄🌎🙌🏻 It was surprisingly easy too. Just placed 2 pounds of marrow bones from @conscious_carnivore face up and roasted for 20 minutes at 375, then spread the buttery marrow on little toasts with walnut pesto. 💚 And no good nutrients go to waste so I’ll be throwing the empty bones in the crock pot for a day and a half and render some amazing grass-fed bone broth. This is probably going to be a weekly ritual. 😏
Thanks for tuning in this evening and checking out my drawers! For those of you who missed through the key hole this is today’s goodies.
£2.17 for the soya milk, strawberries, blueberries, satsumas, tomatoes, hummus; saving of £6.26.
The rice pouches and graze snacks were from a work friend who had a cupboard clear out and found them out of date; ones trash and all that...
Coffee was free using @olio_ex
🌱Baking brownies, you ask? Nope, just getting some seed starting mix ready to be sanitized in the oven for step 2 of our 2018 Food Production space. I needed to prep some of my homemade mix for leeks that I'll be sowing this week. It ended up taking several hours at 200 degrees as we didn't have aluminum foil on hand to enclose the top. Getting our grow lights set up now for the seeds to be down 💚🎉💚
F R A N G I P A N I 🌺
My last day in beautiful Queensland. How stunning are these pink frangipanis? Their fragrance is just beautiful. I’ve had a good hit of tropical inspo and am looking forward to getting back in my own garden 🌿
I've made my sunshine carrots (a recipe adapted from my mother-in-law) for almost a decade now! Carrots paired with ginger and orange is a lovely combo.
So naturally, I turned it into a soup! Sunshine carrot soup is just as amazing as sunshine carrots! Carrot soup with the kick of ginger and sweetness of orange... who wouldn't love that? And only 5 ingredients so it's very simple to make! I love simple, don't you?
Recipe is on the blog, link in profile.
Simple sheet pan dinners, like this Sheet Pan Orange, Herb, and Olive Chicken, are SO easy after a busy day! This easy dinner is grain-free and dairy-free!
You will need --> bone-in organic chicken thighs, fresh garlic cloves, fresh thyme leaves
oranges, avocado oil, sea salt, fennel bulb, pitted green olives or garlic stuffed green olives
Get the recipe at TCS --> https://traditionalcookingschool.com/food-preparation/sheet-pan-orange-herb-olive-chicken/ (link in profile)
All hail @thatveganmads for this killa dish ft. our Jamaican jerk jackfruit 🔥🔥🔥🙌🏻🙌🏻
J E R K J A C K F R U I T W R A P
Oh my Odin this tasted insaneee 🤤
150g (1/2) pack Project Jackfruit Jamaican Jerkpocalypse
50g Black Beans
1 x Wholemeal Wrap
Warmed the Jackfruit through in a pan, it also had kidney beans with it as well which is a bonus. 😍
Black Beans I cooked in cayenne pepper and then mixed the jackfruit into it.
Wholemeal wrap placed in pan for 1 minute so it warms through and gets a bit crispy.
Something ordinary into something ... #yummy thanks to my partner for the introduction to this brand of tuna fish and recipe . There’s a lot in it to name some of the few: pickles and pickle juice ; capers ; the usual but quality brands of mayo and Dijon mustard ; add some of my touches of cayenne; paprika; lemon; dill ; cilantro ; red cabbage ; carrots ; sunflower seeds . Hmm that’s most of it on sprouted organic toasted bread #quality#sustainablefood#tunasalad
I'm taking motivation Monday as an opportunity to be genuine, real, and ME pleasing....not people pleasing😛🙌🏼🙋🏼Being real can be uncomfortable but it has a magical way of getting me to where I need to be✨🌝 Have a great week!👱🏼♀️✌🏻
Winter is coming ❄️ ❄️... warm up over unlimited cocktails and sustainably sourced and grilled 🎣 at Aquarius this Saturday @thefoundrylic @secretsummernyc click on the profile link for more info, it’ll be a good cure for the winter SADS and cabin fever!!
I haven’t been eating eggs recently because as some of you may know, I’m trying to only eat meat and animal products from local sources. And let me tell you, I’ve been missing this delicious part of my diet! So I went home today to visit my dog and what’d I see in the fridge? Eggs from the farm down the road! I took some other leftovers from my parents’ fridge and made this concoction: quinoa, spinach, Brussels sprouts cooked in a pan with olive oil, some chili lime seasoning, and a touch of garlic salt. Then I cooked myself an egg and wallah! Lunch. (Also not pictured here I added some cherry tomatoes and hummus.) Yum!
***WEDNESDAY 1/24 | 5-7PM*** Try some delicious kombucha and hard cidah from Portland's very own Urban Farm Fermentory. "Urban Farm Fermentory® is an experimental urban farm, fermentation factory, and community engagement hub located in Portland, Maine. It is here that we craft authentic kombucha, jun, cider, gruit, and mead using local and foraged ingredients, when available. Our kombucha comes in at 1.5% ABV, as does any kombucha made in the traditional style. Many companies are willing to strip alcohol in order to sell their booch alongside juice. We, however, reject any process that compromises the taste or living culture in our kombucha. We begin by brewing a batch of organic green and black tea. The brew is cooled and then blended with liquid from a previous batch, introducing our tea to the yeasts and bacteria native to our SCOBY. SCOBY is an acronym for Symbiotic Culture Of Bacteria & Yeast and is the culture responsible for fermenting the tea. When the SCOBY is introduced to the brew, the yeasts will begin converting sugars into alcohol and the bacteria, in turn, will convert that alcohol into B vitamins and organic acids. Our farmhouse style cidah follows in the footsteps left by farmers from the pre-prohibition era. Dependent on their autumnal yields, their pressed apples were loaded into barrels in the fall and fermented over the cold months, allowing for the wild yeasts to feast on the apple’s sugars until it became tart and crisp.Our work is to further that tradition by standing behind the belief that hard cidah tastes best when dry, not sickly sweet. We rely on and respect the wild yeasts and sugars that come with our Maine apples, leaving sulfites – compounds that kill natural, wild yeast – out of our cidah. The process takes approximately two months and results in a bright, near sugarless cidah that tastes as sharp as you’ll feel the morning after you indulge." 🍎🍊🍋🍇🍏 @fermentory
Shakshuka 🌶🍳🥦 for breakfast this morning was spicy, warming, delicious, and easy. I sautéed a couple leaves of torn kale in coconut oil in my cast iron while the oven preheated, then added steamed broccoli, chickpeas, chicken thigh meat, and homemade curry sauce (onions, tomatoes, spices, and coconut milk). Stirred that all together and dug out space for ✌🏼 free range eggs, baked at 350 and topped with cilantro and plain yogurt.
I took somewhat of a break from social media the last few days and it has been sooo refreshing. I encourage you to try it! Now I’m off to my local hippie pharmacy to stock up on some herbs and go get things in order for the semester. 🤓 It’s gonna be a good one, I can feel it!