Raspberries from my home garden. No chemicals. Lots of poop.
Buy local. Buy Organic. Grow your own food.
So this morning on NPR I hear a story about how the FDA is trying to impose major restrictions on organic farmers using manure on their crops because of health dangers.
WTF??????
Manure, something that is natural and has been used since the dawn of agriculture, is a bigger danger than Round Up, chemical fertilizers and all the other shit our food supply and planet is being subjected to???
Just another example of a government agency in the pocket of Big Ag and Pharm that has NONE of our interests at heart. Organic farmers already have safe guidelines for how they use manure...this is just another bullshit regulation aimed at undoing all the progress that is being made in going back to more natural ways of raising food.
Don't let them fool you. Support local farmers and organic farming. Vote with your dollars with every meal you eat. http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use To your good health, Teal Chimblo Fyrberg Blissful Body Yoga is located deep in the beauty and magick of the Appalachian mountains, in Asheville, North Carolina.
Last weekend I went to a WONDERFUL workshop presented by Jude at Celtic Soul Craft. In addition to an amazing day of shamanic journeying, deep sharing with fantastic women and art making (we made ancestor holders) we also had a lovely potluck lunch. Everything was SO good, and gluten free was a big topic of discussion. Almost all the food was sans gluten.
The wonderful women liked my salad so I thought I would share it with you, as well as them. My amazing husband, Mike, made the cool design on the top with zucchini. He really is the perfect man... really.
You could use any roastable veggies in this...next time I will toss in a bit of sauteed kale as well. I feel all dishes should include kale:)
Roasted Winter Vegetable Salad Ingredients
1 head of cauliflower, broken/chopped into bite size florets
1 smallish rutabaga, chopped
1 smallish celleriac, chopped
2 large parsnips, chopped
2 large carrots, chopped
1 red bell pepper
3-4 cloves garlic, chopped
2 tsps fresh ginger, chopped
salt, pepper, seasonings of your choice (I used some basil, thyme, paprika)
3-4 Tbs olive oil
Place above ingredients in a big and toss until all the veggies are coated, then place them all on two big sheet pans and roast in the oven for about 30-40 min. at 375 degrees (F).
2 zucchinis, peeled with a julienne peeler (so it looks like a pile of zucchini spaghetti.)
Dressing (Good to make this a little ahead of time, even the night before for flavors to combine.)
Juice of 2 oranges + one lemon.
A little zest from the oranges and lemon
olive oil
1-2 tsp of mustard (we used out local Lusty Monk, made here in Asheville.)
1-2 tsp fresh ginger, chopped very fine
salt, pepper
Mix well - we put it in the blender for a few seconds.
Putting It All Together Throw the roasted veggies back in the bowl and toss with the dressing. Put the zucchini strings on the bottom of a large casserole dish, like a wee nest for the veggies. Spoon the veggies on top. If you have another zucchini or some other veggies you can make a design on top.
Enjoy and share the nourishment with your family and friends!
To your health! Teal Marie Blissful Body Yoga is located deep in the beauty and magick of the Appalachian mountains, in Asheville, North Carolina.
Ava says, "Run don't walk, and get YOUR baby some Quinoa!"
::BREAKING NEWS: BABY GIRL LOVES QUINOA!::
My awesome niece Ava says,
"Quinoa rocks! I may have only been on this planet for 7 months, but I know good eats when I taste them! If you aren't eating Quinoa, then honey, you just aren't living!"
Want to find out more about Quinoa, Ava says, try this link.
Don't believe it's good for you? Better check this link!
Ava also strongly endorses her other favorite food, breastmilk, straight from the tap, it really does a baby body good.
Want to get your mom a cool t-shirt honoring her milk-making "super power", it's here!
Auntie Teal making homemade baby food that Ava loves: spinach, broccoli, squash, peas...you can make your baby some yummy, healthy baby food too, and for pennies on the dollar compared to the commercial stuff. Here's two good places to start http://www.wholesomebabyfood.com/, or here.
Enjoy! And check back for my yummy updates from Ava: Baby Nutrition Blogger (typing assistance provided by Auntie Teal.)
Well, my friend Maura saw my FB post that I was making soup and said, can you post the recipe?? She has the two CUTEST little twin girls you have EVER seen. She makes them squash with macaroni, and they think that it is "mac and cheese". Are you listening mammas??? THAT is a great idea to keep your kids out of, or get them off, the fatty, salty, artery clogging Mac-n-Cheese merry-go-'round.
::NOTICE:: about to head up onto the soap box...
It always amazes me how many American children eat nothing but Mac-n-Cheese, pizza, chicken and fries...crap, basically. I hear parents say, "Well, that's all they'll eat, that's just what they like." Sorry, not buying it folks.
Kids will eat what you TEACH them to eat, and what you train their taste buds to respond to. Start them early and give them greatest gift you can give; the gift of a beautiful culture of healthy nourishing food that will feed their bodies and minds. The childhood obesity and health issues in this country are already reaching critical mass. Children's health is a passion of mine, please, please make it a passion of yours. If you are looking for more healthy foods for your children, check this post.
Ok, climbing down from soap box...back to soup...
So, Maura knows me well enough to know I don't use recipes, I'm way to random vector for that. It all just kind of evolves in a messy, mad-scientist sort of way.
So here is my process for this tummy-loving, heart-chakra warming autumn soup...Enjoy! Teal's Yummy-In-My-Tummy Butternut Squash and Sweet Potato Soup
What you need: 1 medium butternut squash 2 sweet potatoes 1 small onion 2 cloves garlic 3 Tbs. olive oil 2 cups low-sodium/low-fat organic veggie, or chicken broth 3 cups of water (approximately, I add a little at a time to get the texture I want) ¼ tsp fresh finely chopped ginger ¼ tsp ground sage ¼ tsp ground coriander ¼ tsp thyme cracked pepper, and salt to taste
How to make it: Preheat oven to 450 degrees F.
Cut open the squash and take out the seeds. Cut the squash, potatoes and onion into chunks (about 3x3”). Place all of that on a roasting pan with the two peeled cloves of garlic. Coat with the olive oil and cracked pepper (salt if you like). Roast for about 35 minutes, or until everything is tender and roasty looking.
Take the veggies out of the oven and let them cool a bit. Now you can just peel the blistered skin of the butternut off (and eat it for a treat!)
Chop up all the roasted veggies and place in a large soup pot with the broth. Mash everything up with a potato masher, and then add the ginger and other spices, and enough water to make it a good texture. I like it a little on the thick side.
Let it simmer for about 10 minutes then puree with a hand mixer.
Adjust liquid and seasoning and let simmer another 10 minutes.
