I’ll be honest. I don’t really like to cook. But my garden inspires me to eat healthy and make simple and healthy snacks.
Pita pizza is filling and a much healthier alternative to store bought or take-out. I use Greek style pita bread and a hot and spicy salsa base. I used to use ketchup that I seasoned with oregano, basil, garlic powder, and black pepper but salsa is healthier, tastier, and less work. I top with fresh basil leaves from the garden, mushrooms, green peppers, red onions, and goat cheese (the icing on the cake), stick it in the toaster oven for about 10 minutes and voila!
I started making green smoothies at the beginning of this year after reading Green for Life and Green Smoothie Revolution by Victoria Boutenko. It was a quick and easy way to get more greens, fruits and veggies into my diet. I like to make my smoothies with very few ingredients. I’ve found that this basic recipe works well:
- 1/2 cucumber
- 2 green apples
- frozen berries to your taste
- chunk of ginger to your taste
- handful of greens of your choice
- 1/2 cup water
I really like the taste that frozen cranberries add to the smoothie. In the photo above, I used frozen wild blueberries. I’ve found the frozen berries to be better than fresh. Just a personal preference. Ginger adds a nice zing and cucumber adds water so it’s not too chunky. I’m not sure why I add the apples but they’re good for you and they add bulk and fibre. For the greens I use whatever is available. I used kale a lot when I first started but I read you should rotate your greens to reduce toxicity. Right now I use whatever I pick in the garden. The smoothie above had chives, beet greens, nasturtiums (leaves and flowers), and a few basil leaves (the rest goes to pita pizza!). The last one I made had carrot tops. The trick is to add enough fruit so you don’t taste the greens so much. And blend a few items at a time so don’t jam the blender (the water also helps with this).
This snack is healthy, yummy and almost 100% from the garden! Collard green wraps with homemade carrot hummus filling and a green garden salad (lettuces and dill). Recipe for hummus:
- 2 cups chick peas
- 3 to 4 cloves garlic (less or more to your taste)
- 2 to 3 TBSP tahini
- cayenne pepper, cumin, salt to taste (I just shake it in)
- a veggie or two of your choice (I like carrots)
- 1/4 cup olive oil
I throw these into a blender and process ’til smooth. You can add more olive oil for consistency or water if you don’t want it to be too oily. I usually just pour until I think there’s enough. I make tahini by grinding sesame seeds in my coffee/spice grinder (I bought it to grind spices, I don’t drink coffee) and add olive oil to make it runny and then just pour it in. Recently I’ve been adding onion although I haven’t found the right amount yet (a small onion or even half is pretty overpowering). I might try green onion or chives next time. The store bought onion I’ve been using is really strong. I’m sure my garden onion would have been perfect.
I made a dill tea once after reading that could. It smelled better than it tasted. Maybe I should have sweetened it.
It’s fun to experiment!