¾ pound of green beans – trimmed into 1” pieces, 1/4 C Olive Oil, 1 tablespoon of Braggs amino
acids, 1 tablespoon of honey.Mix marinade ingredients, pour
over green beans and marinate for about 4 hours if you can.
Good to prepare the night before and leave them in the fridge!
Simple Sweet Potato
Baked Fries You’ll need: 3 large sweet potatoes, 1/2 C Nama
Shoyu, 1/2 C Olive Oil
Slice sweet potatoes into thin rounds – skins on.Mix together Nama Shoyu and olive oil. Pour
large zip lock bag and add sweet potatoes to coat well.Put potatoes on a baking sheet in oven for
about 30 minutes at 425 degrees…(Watch for your desired crispness towards the
end of baking)
Fresh & Raw Savoy Cabbage slaw &
Apples with a Maple Pecan dressing!For
Green cabbage – grated or chopped, 2 apples, chopped – skins on, 1/2 lemon
juice, 2 carrots – grated, 1 cup dried cranberries, 3/4 cup pumpkin seeds.1. Place apples in bowl. Squeeze the juice
from 1/2 lemon over the apples and stir.2. Add the rest of ingredients and stir to combine.
Maple Pecan Slaw Dressing:
cup Pecan butter, 1/2 cup water, juice from 1 lemon, 2 teaspoons fresh ginger,
grated, 3 tablespoons Maple Sap Crystals (or pure Maple Syrup), pinch Himalayan
Salt (optional). 1. Whisk all ingredients together.2. Pour over slaw and mix well.
time for peach crisps, peach ice cream and my new favorite - grilled
Grilling peaches is easy. Hot grill, a little oil, peaches. Cut
them in half, brush on some oil and sear them till they slightly
Excellent for chutneys, or as a sauce for fish or chicken, just
toss with a bit of fresh ginger, some lemon juice, a dash or two of
vinegar and boom.
If you're looking for a simple side to go with any
grilled ingredient, try this salsa!
5 large peaches, 5 tomatoes, chopped, 1 ½ jalapeno peppers, minced, ½
2 Tbsp fresh cilantro or cinnamon basil, chopped, Salt/pepper
Wash and remove pits of peaches. Brush oil on hot grill and cook face
down for several minutes.
Flip over and grill until skin begins to
darken. Remove when soft and pierced easily with a fork.
skins and then chop. Add tomatoes and peppers. Stir in remaining ingredients and season to taste.
Notes: Remove seeds from peppers to regulate heat. Tomatoes can also be grilled for a more robust flavor.
Enjoy your Summer!
Off the Vine is sponsoring a series of classes designed to help us incorporate organic and raw food into our everyday diet. A lifestyle promoting the consumption of more live, unprocessed, uncooked food! Held at the beautiful Kitchenique Cooking School at Cuvee Catering Center. Enjoy a full lunch or dinner at each of our classes!
More info: Off the Vine 850-374-2181 Sign up early - classes do sell out!
tablespoons olive oil, divided 1 garlic clove, minced 2 pounds organic
zucchini, sliced lengthwise into 1/8-inch slices using a mandoline or
vegetable peeler 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons freshly grated lemon zest Directions: 1. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium high heat. Saute garlic, stirring, until golden, about 2 minutes. Remove and discard garlic. 2. Add half of zucchini to garlic oil and cook, stirring frequently, until just
tender but not golden, about 5 minutes. Sprinkle with 1/4 teaspoon salt
and 1/8 teaspoon pepper. Transfer to a platter using tongs. Repeat with
remaining oil and remaining zucchini. 3. Sprinkle zucchini with zest. Toss gently using tongs and serve.
Toxic Fruit...read on?
Summertime is the height of fruit season. At no other time of year can
you get fruit that tastes as juicy and sweet as it does right now. The
only problem? Most of it has been soaked in pesticides.
Fruit is notoriously difficult to grow organically and without
pesticides, says Jeff Moyer, farm director at the Rodale Institute, an
organic research institution. "Fruit is colorful and high in sugar
content," he adds. "We all, many insects included, love sugar." Because
most fruits have soft skins, the pesticides that are used to kill those
bugs (and the molds and fungi that also love fruit) get into the flesh
and into your mouth, and no amount of peeling or washing can remove
them...this is WHY we eat OTV organic!!
Happy July 4th America! Medium MIXED Fruit & Vegetable share! Most Popular! OTV medium MIXED share includes 13-15 different produce items each share and quantities are intended to serve 2-4 adults/kids for about a week. $58.00 Bi colored
corn, Yellow squash & Zucchini squash, Cherry tomatoes, Collard
greens, Romaine lettuce, Baby Russet potatoes, green pepper, Lacinato
kale, Vadalia onions, beautiful fennel, Cantaloupe melon, Yellow peaches, Strawberries and a mini seedless watermelon! (Large MIXED also available)
2md Nectarines; sliced, 1
1/2 c Halved seedless red grapes, 1 1/2 c Blueberries, 2 ct (8 oz.)
plain nonfat yogurt 4 pk Equal or 1 1/4 to 1 3/4 tsp.
Equal Measure; (up to 6),2 ts Vanilla,1 ts Finely shredded lemon peel. In
a clear straight -sided bowl, layer fruit. In a small bowl combine
yogurt, Equal, vanilla and lemon peel; spoon atop fruit, spreading
evenly. Or, layer fruit in individual dessert cups and top each with
yogurt mixture. Cover and chill up to 24 hours. Before serving, garnish with sliced lemon peel, if desired. Makes 6 (1 cup) servings.
Ingredients: 1/2 to 2 pounds sliced zucchini, 8 ounces sliced
mushrooms,1 large green bell pepper, cut into thin strips, 1 clove
garlic, minced, 2 teaspoons dried leaf basil, crumbled, 1 tablespoon melted butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon honey, 1/4 teaspoon Worcestershire sauce , 2 medium tomatoes, peeled and chopped.
Preparation: Combine zucchini, mushrooms, green pepper, garlic, basil,
butter, salt, pepper, honey , and Worcestershire sauce in a large
skillet over medium heat; cook for 5 minutes. Add tomatoes and cook for 5
minutes longer, or until tender. Serves 6-8