Saturday, December 13, 2014

Garden Harvest

Had to share the beautiful harvest we got today from our 4 raised bed gardens. Green tomatoes, sugar snap peas, zucchini, green beans and spinach. All 100% organic! my only bug prevention is companion planting, soap and water spray if needed and coffee grounds at the base of the plant.

Tuesday, December 9, 2014

Quick Qunioa Black Bean Bowl

I love quinoa! And pecans and black beans!! So toss them together and beautiful things happen. If you like simple and quick meals then this recipe is for you. As always it is vegan...

Level of difficulty: Mad easy

Special equipment:  a cooking pot and your hands


2 tsp salt
2 tsp ground cumin
2 tsp  ground coriander
1 tsp cinnamon
6 tbsp olive oil
2 bunches green onions
3 cups (not cooked yet) quinoa
2 avocados
4 tbsp orange juice
4 cloves of garlic (4 tsp)
2 15.5oz can black beans rinsed and drained
1 cup chopped pecans (or more if you want)

1. Put 6 cups of water to boil in a large pot, once boiling add oil, quinoa, green onions, salt, cumin, coriander, cinnamon and green onions. Reduce heat to medium-low, cover and simmer 18-20 min or until the quinoa gets its tails (if you make quinoa then you understand what I mean). Remove from heat and 'fluff'.

2. Slice your avocado and drizzle with orange juice and olive oil. Notice I said drizzle not let it go swimming in the liquids.

3. Heat up your oven to 350, place your pecans on a cookie sheet and put your pecans in for about 8min our until they smell amazing.

4. Heat 2 tbsp olive oil in a pan in a skillet over medium heat and add garlic, saute for 30 sec. Stir in 2 tbsp orange juice, then black beans. Cook until warmed through. Add bean mixture to quinoa mixture. Serve garnished with pecans and avocado.

Simple right???