Raspberry Agave Sauce
Time: 5 Minutes
Yield: 4 Servings of Sauce
2 Ingredient Recipe
1 Cup of Fresh Organic Raspberries
Take your raspberries and wash them well and pat them to dry. In a food processor add them until pureed to a sauce consistency. Add agave to taste depending on the level of sweetness you desire.
We love to use this sauce on all kinds of things from salad in place of dressing, on sandwiches instead of jelly, on top of chicken, pancakes, tofu, veggies, hot breakfast cereal, on top of yogurt, and more. This healthy alternative is a fast, quick and affordable way to skip the sugar. I usually put just a tad of agave and that is if the raspberries are not sweet if they are sometimes I don’t even use any.
Tulips and other bulb flowers are great to plant. They keep perpetuating each year booming with beautiful blooms, then they lie dormant until the next spring. We like to plant one a year and each year the blooms grow and multiply. They are always such an incredible sight to see them pop up and fill the land with color. If you get a bulb or tulip anytime of the year be sure to keep it cut off all its dead leaves, you can place it in a cool dry place like a brown paper bag in the garage until you plant it and then you can enjoy the blooms each year.
Zucchini, Mushroom, Tomato & Pepper Egg Whites
Time: 6 Minutes
Yields: 2 Servings
8 Ingredient Recipe
6 Egg Whites, cage free, vegetarian fed
1/4 Cup Organic Coconut milk
1/2 Organic Zucchinni, chopped
1/4 Organic Onion, chopped
1/4 Organic Yellow Pepper
3 Organic Mushrooms, sliced
1 Organic Roma Tomato, chopped
1 Organic Scallion, diced
Sea Salt & Pepper to taste
Crack and separate egg whites in bowl, discard any discolored or white pieces. Add coconut milk sea salt and pepper to mixture. Whisk for 2 minutes until well beaten. In hot skillet take onions, peppers, mushrooms and zucchinni cooking for 2 minutes mixing. Once veggies begin to sweat add egg white mixture cook on medium heat until cooked through. Plate egg whites and top with fresh chopped tomatoes and scallions.
Goes great with seeded grain bread or sprouted grain bread.
Be sure to cook the veggies only al dente. You want them warm but still crisp in order to keep the nutrients intact.
While preparing the garden you will find all sorts of sweet little creatures outdoors. Enjoy nature and have fun with them. We were emptying out some of our containers that were filled with water along the side of our fence. This particular one had flowers that produced and died off and it was time to plant them again. The pot had filled with water. When I went to empty the pot in preparation to add more soil and seed again I found this sweet little friend, our resident frog. We decided to let him stay here and keep his home in the flower bed. He tried to run off but we wanted him to keep his home so we refilled the flower pot and returned him in it. After observing the pot for about 5 minutes we found him approaching the rim of the planter and catching mosquitos and other bugs. We found him to be a great asset to our garden area as he is eating up many pesky unwanted bugs. Look around and you will be surprised what you see we have seen birds, squirrels, frogs, and lizards just in one day.
Enjoy the nature all around you.
If you have thought about starting a garden it is now time again to do so. Last year was our first run with an all organic garden and boy was it fun. Creating the four raised garden beds from scratch, planting the seeds, watering them and watching them grow was such a delight. Eating the delicious organic fruit, veggies and herbs was just such a treat. Our Asparagus, Kale, Romaine, Mint, Parsley, Cilantro and Beets endured through the year. Our crops yielded a great amount of food reducing our food bill all year long while also getting fresher local food. It was AWESOME. If you haven’t tried it you should. If you have children it is a wonderful family activity that everyone can get involved with.