This week's perfect to start seed indoors, for outside planting later on.
Looks like I'll be starting both margolds and lavender in peat pots this week.
I love planting them along with sunflowers in my veggie garden. These blooms attract honeybees, butterflies and other beneficial insects to the garden.
I just had this amazing dish for lunch.
Ingredients;
3 tbsp olive oil
1 cup fresh or frozen corn
3 chopped tomatoes
1 cup stuffed pimento green olives, drained
1/2 cup of raisins
1tsp cumin
1/2 tsp chili powder
Sea salt to taste
1/2 cup chopped fresh cilantro
Juice of 1 lime
2 cups cooked brown rice
Cook rice according to directions.
Add olive oil to skillet and heat.
Add corn and chopped tomatoes to pan, saute for about 5 minutes.
Add the spices, raisins, and olives. Cook a few minutes longer.
Stir in cooked rice and fresh cilantro. Squeeze the juice of one lime into mixture and season with salt, then serve!
My daughter took this awesome picture of the sunrise from our front door this morning!
Here's quick veggie side that would taste great with many main dishes.
Better yet add some diced tofu and throw it over cooked brown rice for a delicious main dish instead.
Ingredients;
1 large bunch bok choy, chopped
3 tbsp olive oil
3 large minced garlic cloves
sea salt and black pepper to taste
Heat oil in large skillet.
Add chopped bok choy and sauteed until tender.
Once tender add garlic , sea salt and pepper. Saute for 5 more minutes, then serve.
Today is the first day of the Chinese new year. This year's animal is the snake.
I just made this salad the other day and it's definitely worth blogging about!
Ingredients;
1 cup fresh green beans, trimmed and cut into pieces.
1 8oz package frozen artichoke heart quarters
1 cup of cooked white beans
1 large tomato, diced
1/4 cup chopped parsley
2 scallions, sliced
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp dried basil
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/4 tsp dried oregano
1. Fill a medium saucepan halfway with water and bring to a boil over high heat. Add a pinch of salt and green beans. Boil for 4 minutes.
2. Add artichokes and continue to boil for 5 minutes until vegetables are tender. Drain and add vegetables to a bowl of ice water to cool quickly. Drain again.
3. Add vegetables and remaining ingredients to a medium mixing bowl and mix well.
4. Chill for at least 2 hours and up to 4 days.
Wishing everyone a fun superbowl day!
I hope you all try to keep food healthy, or semi healthy:).
I'm preparing snacks right now. We are going to have a yummy menu!!
Below is the veggie/fruit plate i just threw together. The dips for the veggie plate are a bean dip and an avocado dip.
I'm making a homemade whole grain vegan pizza and a white anchovy pizza for the non vegans.
Our friend from St. Lucia is making a vegan onepot soup with coconut (absolutely amazing soup!!)
and jerk chicken.
Needless to say we'll also be enjoying red wine and tequila sunrises!!!!
