This soup is just as tasty as it is healthy! Serve with a loaf of crusty wheat bread or Indian flatbread (Naan) with a simple side salad. Make a double batch to have extras for lunch and/or for quick meal later on in the week!
1 tbsp Olive oil
2 cups chopped onion
4 -6 cloves garlic (I like lots of garlic!)
1 tsp ginger root, grated (ground is okay, fresh is better!)
6 cups water (use veg broth for richer flavor)
1 cup lentils
1 (16-oz) can garbanzo beans, drained
1 (16-oz) can cannellini (white) beans, drained
1 (14.5 oz) can diced tomatoes
1-2 carrots, chopped
1 medium celery stalk, chopped
1 tsp curry powder
1 1/2 tsp cayenne pepper
1 1/2 tsp ground cardamon
1 1/2 teaspoon tumeric
sea salt to taste
In a large Dutch oven or skillet, saute onions, garlic, and ginger in oil over medium-high heat for 4-5 minutes. Add the remaining ingredients. Bring to boil and then simmer on low until lentils are tender, about 10 to 30 minutes depending on what type of lentil you've chosen. Carefully pour about half the soup unto a blender. Puree and then return to the soup pot. Be careful pureeing hot soup in blender. Add a touch of finely chopped chives on each serving bowl for garnish. Add additional tumeric, sea salt, and ginger spice to your liking.
5 cups of brown rice
1 ¼ cups of vegetable stock
6 medium bell peppers (different colors)
¼ cup olive oil
1 large onion, chopped
3 cans of diced tomatoes
2 ½ tablespoons parsley
½ teaspoon of cinnamon
1. Place rice and vegetable stock in pot and cook for 45 minutes until tender (a rice cooker makes this an easier and faster task). Once finished set aside and cover.
2. Bring water to boil in a medium pot. Cut the tops to bell peppers and place aside, remove seeds and membrane from the bell pepper (keep the seeds and membrane for compost). Place bell peppers along with tops, in boiling water and blanch for 2 minutes. Once finished, drain out water and place bell peppers upside down on paper towel to dry.
3. Preheat the oven to 350 F. Using a sauce pan, heat 2 tbsp of olive oil on medium heat. Add onion and cook, stirring occasionally until soft (not transparent).
4. Add canned tomatoes, parsley, mint, cinnamon, cooked rice, into the pan. Stir for two minutes, then season with sea or pink salt to taste.
5. Stand bell peppers on a baking dish. Divide the rice mixture into bell peppers and add the top (mix and match different colored bell pepper tops for a little fun ;).
6. Drizzle remaining olive oil on top of the bell peppers and cook for 40 minutes or until soft!
7. Sit down with friends, family, or yourself and enjoy this tasty meal!
8. Upload pictures to The Yisrael Family Farm page and share your cooking experience with us! We’d love to see how your dish turned out
If you make a daily pot of coffee, you have a fabulous source of organic matter right at your fingertips. In compost jargon, coffee grounds are a "green," meaning an item that is rich in nitrogen (yes, I know coffee grounds are brown. In your compost, they're green. Trust me.)
Coffee grounds are approximately 1.45% nitrogen. They also contain magnesium, calcium, potassium, and other trace minerals.
There are several ways you can put used coffee grounds to work in your garden:
Put coffee grounds in your compost bin. As noted above, they are a valuable source of nitrogen.Add grounds directly to the soil in your garden. You can scratch it into the top couple inches of soil, or just sprinkle the grounds on top and leave it alone.Create a slug and snail barrier. Coffee grounds are both abrasive and acidic, so a barrier of grounds placed near slug-prone plants may just save them from these garden pests.Make coffee ground "tea." Add two cups of used coffee grounds to a five-gallon bucket of water. Let the "tea" steep for a few hours or overnight. You can use this concoction as a liquid fertilizer for garden and container plants. It also makes a great foliar feed.Add coffee grounds to your worm bin. Worms love coffee grounds! Add some to your worm bin every week or so. Just don't add too many at once, because the acidity could bother your worms. A cup or so of grounds per week for a small worm bin is perfect.
Have you ever tried mustard greens? Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking.
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Health Benefits per 100 Grams
Vitamin A 6324 IU 126%
Vitamin C 25.3 mg 42%
Vitamin E (Alpha Tocopherol) 1.2 mg
Vitamin K 300 mcg 374%
Thiamin 0.0 mg 3%
Riboflavin 0.1 mg 4%
Niacin 0.4 mg 2%
Vitamin B6 0.1 mg 5%
Folate 73.0 mcg 18%
Vitamin B12 0.0 mcg 0%
Pantothenic Acid 0.1 mg 1% Choline 0.3 mg
Betaine 0.2 mg
Calcium 74.0 mg 7%
Iron 0.7 mg 4%
Magnesium 15.0 mg 4%
Phosphorus 41.0 mg 4%
Potassium 202 mg 6%
Sodium 16.0 mg 1%
Zinc 0.1 mg 1%
Copper 0.1 mg 4%
Manganese 0.3 mg 14%
Selenium 0.6 mcg 1%
Mustard greens are recognized as an excellent tonic. They are valued for anemia, constipation, rheumatism, arthiritis, acidiosis, kidney & bladder ailments & bronchitis. They are also good for pregnant and nursing mothers as they are useful in ridding the system of posionous substances.
The birds are chirping, the flowers are in bloom, and the sun is out!
But just in case we run into aspring shower or two, we have a warm and vegetarian alternative to gumbo stew!
Coarse Sea Salt
1 bunch of collard greens mustard greens, kale, spinach(trimmed and chopped into bite sized pieces)
½ cup of olive oil
7 cloves of garlic
½ cup whole wheat flour
2 large yellow onions & red bell peppers (cut into ¼dice)
2 celery ribs halved lengthwise and chopped
6 cups of vegetable stock
1 tablespoons minced thyme
1 teaspoon file’
1 tablespoon Hot Vinegar Cider Vinegar
2 large scallions, sliced thinly for garnish
1. In a largepot over high heat, bring 4 quarts of water to a boil. Add 1 teaspoon of salt
2. Add all the leafy greens to the water, bring back to a boil, and cook uncovered, for 3 to 4minutes, until the sulfur has escaped. Drain in a colander and cool.
3. Transfer thegreens to a cutting board and chop well.
4. Combine ¼ cup of the olive oil with the garlic ina large sauté’ pan over medium heat and sauté’ until fragrant and starting to golden, about 2 minutes. Add the greens mixture, raise the heat to high,sprinkle with 1 teaspoon of salt, and sauté’, stirring occasionally, for 2 to 3minutes, until well coated with oil. Set aside.
5. In a large pot over the lowest heat possible, combine the flour and the remaining oliveoil and cook, stirring often with a wooden spoon, until caramel colored, about 25 minutes. Add onion, bell peppers, celery, cayenne, and ½ teaspoon of salt.Raise the heat to medium and sauté’, stirring occasionally and scraping the bottom of the pot, until the vegetables soften, about 15 minutes. Slowly stirin stock. Add the reserved greens, bring to a boil, and reduce the heat to low. Cover and simmer until meltingtender, about 45 minutes.
6. Stir in thyme and simmer for an additional 2 minutes. Remove from heat, stir in thefile’ and the Hot Apple Cider Vinegar, and set aside to cool for 10 minutes.
7. Serve garnished with scallion over long grain brown rice.
8. Enjoy with friends and family...:D
9. Take a picture and share how your version of the meal turned out...:D