About Me

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As a daughter, granddaughter (still...at my age!), wife, mom, grammy, lover of God and life, it has become my mission in life to encourage others. The purpose of this blog is to introduce the reader to the sustainable life through organic recipes, gardening tips, cleaning and organizing methods, Spiritual help, and anything else which may encourage you in your journey to wholeness--body, soul, and spirit.

Recipes

mmmm...Recipes!

This page will contain the "best of the best" tried and true organic recipes...things my family and I love to eat!  Organic and sustainable food can and SHOULD taste great.  Can't wait to share!

Roasted Vegetables with Wheatberries and Thyme

This dish was one of my first forays into "veganism" and wow, it was delicious!  Not difficult, either.  The wheatberries were Bob's Red Mill, purchased for a very low price at my local Ocean State Job Lot (an "overstock" type warehouse store), and the vegetables were seasonal--carrots, red onions from a local farm, and cabbage.  Here's the recipe:
 
1 large cabbage
6 or 7 carrots, scrubbed
1 small onion
2 cups wheatberries
several sprigs of fresh thyme (if desired)
sea salt
pepper
1/2 t red pepper flakes (if desired)
olive oil
balsamic vinegar
 
Rinse and boil wheatberries in 2 quarts of water for 40 minutes or until tender, and drain.
While the wheatberries are cooking, preheat oven to 400 degrees.  Slice the cabbage into 1" rounds, place on a cookie sheet, drizzle with olive oil, and sprinkle with sea salt and pepper.  Chop carrots and onions, drizzle with olive oil, and toss together in a loaf pan with a little salt and pepper.  Roast all vegetables for 20 minutes, turn, drizzle the cabbage with balsamic vinegar, then roast 20 minutes more. 
To assemble the dish, toss the roasted vegetables and wheatberries with thyme, salt and pepper, and a small amount of balsamic vinegar and olive oil to taste.  Serve at room temperature.
 




Hearty Winter Vegetable Soup


Lately we have been shaking off the winter and stretching, getting ready for spring...but I still LOVE soup!  This hearty soup has a bounty of winter vegetables, is low in calories, and very simple to make.

Tip: Gourmet Kitchen brand Soup Greens, found in the produce department of your local supermarket, contains just the right amount of the last eight ingredients--BUT they may not be organic.  Best to check!

 

Number of Servings: 8

Ingredients


    Turkey kielbasa or other turkey sausage, 1 lb. (there is a free-range turkey farm near me that sells wonderful all-natural turkey sausage!) Pacific Natural Foods Organic Beef Broth, 4 cups Carrots, raw, 1 cup, chopped                                                                                                    Celery, raw, .5 cup, diced Onions, raw, 1 large *Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.) Parsnips, 0.5 cup slices Turnips, 1 cup, cubes Parsley, 2 sprigs Dill weed, fresh, 2 sprigs

Directions

Makes 8 1-cup servings.
Chop all vegetables, parsley, and dill.
Saute turkey kielbasa with chopped onion until onion is translucent. Add leeks and celery and saute 5 minutes. Add the remaining vegetables, parsley, and dill, and saute another 5 minutes. Add beef broth and simmer for at least 1 hour.

 Nutritional Info


  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 150.6
  • Total Fat: 6.3 g
  • Cholesterol: 39.9 mg
  • Sodium: 852.4 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 11.1 g