From garden to plate, or straight to mouth, here is a quick look at some of the food we have been growing in our garden. With lots of learning along the way, we are enjoying the experience in learning to live a more sustainable life through this process as well as eating delicious healthy vegan meals made with lots of aroha (love).
Growing Garden in December
Zaedyn picks kale & nasturtium to share with Lamby (who will NEVER end up on a plate)
Raw Gluten-Free Vegan Walnut Taco Wraps with fresh salsa, avocado, cashew “sour cream”, & coriander (cilantro)
What are you growing in your garden, or what do you hope to plant? How do you live a more sustainable life?
Check out my growing Sustainability board on Pinterest for a few ideas!
Ceres Organics Super Grain Mix: White, red, black quinoa, & amaranth
Gluten-free, nutritional powerhouse full of endless health benefits…
Mixed with pumpkin, kumara, cauliflower, red & green capsicum, carrots, onion, cashews, & pine nuts. Asparagus is in season now!
Leftover pumpkin pureed to make vegan pumpkin cookies. Yum!
There are many ways to eat quinoa. We ate it with vegetables as we needed to make a pumpkin puree for our cookies. You can eat it in place of rice as a variety of side dishes, make vegan quinoa sushi, mix with kale or other greens, use in baking, or mixed with avocado. Quinoa can easily be added to almost any meal. We made some up and had leftovers in the fridge to add to all of our meals for protein and nutrition.
You can buy quinoa as a grain or mixed grain, quinoa cereal, and even quinoa puffs.
How do you eat quinoa?