I’m not a foodie, but I do have my moments. I made two recipes today to use lots of veggies since I have a garden, belong to a community garden and belong to a C.S.A. To explain, a C.S.A. is Community Supported Agriculture- you buy a share from a farm at the beginning of the summer, and you get a share of whatever is produced throughout the summer. Anyway, I have LOTS of veggies in the house, and part of our goal with our community garden is to encourage our church members to eat healthier, since the garden is a church activity, so I came up with some recipes that I thought everyone would like. Eating lots of veggies is the BEST way to stay healthy. While people can argue the point, I see a strong correlation between taking care of your physical body and taking care of your spirit. I also make a “kale slaw”, but that is just cole slaw with kale substituted for the cabbage. I didn’t have enough after the pot luck to bring any home, so I guess it was successful.
So, I thought I would share the two recipes to help others enjoy their veggies.
I changed it to use all the kale I have:
3-4 kale leaves, finely chopped
1 c. Bulgar wheat, prepared
1-T. lemon juice
1t. lime juice (optional)
¼ of an onion, chopped
1 cucumber peeled and chopped
1 c. cherry tomatoes, cut in half
2T. Italian dressing
1-4T. chopped fresh mint
Mix and chill
All amounts are approximate, I don’t measure things, I go by look and taste.
Now, this second is based on a possible memory, I thought I had heard of something like this, but couldn’t find any recipe, so I just “winged it”. It turned out fantastic.
1 peeled shredded beet
6 or so baby carrots
a few splashes of balsamic vinegar
a dab of molasses
a dab of strawberry jam
a good squirt or two of olive oil mayonnaise
a handful of dried cranberries
I wasn’t sure what raw beets would be like, but it was really, really good. I had a carrot salad that was a bit sweet with raisins at a restaurant the other day, giving me the idea of what to put in.