Tuesday Produce Boxes:
Salad, Beets, Yellow Onions, Gold or Purple Potatoes, Dino Kale, Cucumbers or Zucchini.
Thursday Produce Boxes:
Salad, Beets, Radishes, Gold or Purple Potatoes, Dino Kale, Cucumbers or Zucchini.
Pickled Beets a Summer Refreshment!
There are many ways to pickle beets. After boiling or roasting your beets until tender, you could bake a quick brine. Alternatively, you could ferment your beets in a mason jar. For fermented beets, simply cut and roast enough beets to fill a quart mason jar. Add the cooked and cooled beets to the jar and cover with4 Tablespoons whey, 1 Tablespoon sea salt, 2 cardamom pods and filtered water. Cover chateau gonflable tightly and keep at room temperature for 3 days before putting in the refrigerator. Here are the step by step instructions inspired by Nourishing Traditions.
Juice Boxes:
Carrots, Beets, Cucumbers, Raspberries, Nectarines, Kale, Lemons
Cinnamon Nectarine Smoothie!
During the heat of the summer months, I like to add spices, seeds, nut milks and frozen fruit into my smoothies. It makes the drink more of a meal and satisfies my thirst for something sweet and frozen. Here is a recipe and photo by
The Pantry of Eden. As with all smoothie recipes, feel free to adapt to the recipe as you please.
1 medium ripe nectarine, pitted and chopped
1 pitted Medjool date
1/4 cup ice cubes
1/2 cup unsweetened almond or hemp milk
2 tablespoons raw sunflower seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
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