I want to share the recipes I have been making lately with the abundance of organic vegetables available to me. Some of the recipes I have been using for years and others are newly discovered.
–I recently made this Red Beet Smoothie. I added a little ginger to it as well. The benefits of eating beets are amazing!
–My favorite ingredient in this Spicy Zucchini Salad is the fresh basil!
–I was wondering if I could make a salad using string beans and cucumber and voila this Cucumber, String Bean, and Olive recipe came up on Pinterest.
–Today I’m making another beet recipe from the “Better Homes and Gardens New Cook Book p.483.” I changed it up by using honey instead of sugar. I love this simple recipe and could not find any like it online.
1 lb. of beets
2 T honey
2 T apple cider vinegar
2 tsp. cornstarch
1 T butter
Don’t forget an apron!!!
1. cut off all but 1 in. of stems and roots. do not peel. cook covered in boiling water for 30 min. or until tender. reserve 1/2 c. of liquid then drain. cool beets a little then peel and dice.
2. in saucepan combine reserved beet liquid, honey, vinegar, and cornstarch. cook and stir til thick and bubbly. cook & stir 2 more min. stir in beets and butter; heat through. makes 4 servings.
–Finally I just want to say that plain old brown rice cooked with a vegetable bouillon cube and vegan butter is delicious. Plus, you can’t go wrong with some refreshing mint tea!
“It’s important to remember the reason we love to cook: it creates beauty, joy, and love.” -Angelo Sosa