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Roasted Cumin-Lime Carrots

Carrots could easily be the bastard child of the vegetable world. I think that needs to change. Carrots are such a tried-and-true, familiar sight in just about any kitchen; so dependable and ordinary that we don’t even notice them growing whiskers and getting limp in the refrigerator vegetable bin, probably right there next to a sad, yellowing bunch of celery. And just forget about those elderly, foot-long, Grand Canyon-cracked carrots with their greens lopped off that you buy individually and invariably taste like a mildewed bath math; who knows how long they’ve been hanging around in storage? The kind of carrots I’m talking about are bunches of sweet babies you can take home with their fresh green tops still attached. I’ve been training myself to treat fresh carrots as well as any other vegetable; not as an afterthought. Cooking breaks down the cellulose in vegetables so they are a bit more digestible, but the healthy beta-carotene in carrots needs fat in order to be absorbed. Ingredients Related:  Veggies

How to Steam Vegetables: 7 steps (with pictures) Edit Article Vegetables & EquipmentSteaming VegetablesUsing a Covered PanIn the Microwave Edited by Flickety, Sondra C, Eric, Travis Derouin and 15 others Steamed vegetables are a nutritious and quick choice for any dinner table. Ad Steps Method 1 of 4: Vegetables & Equipment 1Pick your vegetables. 3Devise some equipment. Method 2 of 4: Steaming Vegetables 1Bust out your steamer. 5Season and serve. Method 3 of 4: Using a Covered Pan 1Get a hold of a large pan. 4Remove from the heat and serve. Method 4 of 4: In the Microwave 1Put your vegetables into a microwavable bowl with a tablespoon (15 g) of water. 4Eat. Tips Since all vegetables cook at a different pace, always cook the different types separately.Lemon juice is a delicious addition for vegetables served neat.All the vegetables can be reheated in several ways once steamed, including by sautéing, placing them in hot water and other heating methods. Sources and Citations VideoJug A video on steaming vegetables.

Roasted Cauliflower with Tahini Sauce Recipe Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish. Roasted Cauliflower with Tahini Sauce serves 4-6 Ingredients 1⁄4 cup extra-virgin olive oil 4 tsp. ground cumin 2 heads cauliflower, cored and cut into 1 1⁄2'' florets Kosher salt and freshly ground black pepper, to taste 1⁄2 cup tahini 3 cloves garlic, smashed and minced into a paste Juice of 1 lemon Instructions Heat oven to 500°. Meanwhile, combine tahini, garlic, lemon juice, and 1⁄2 cup water in a small bowl and season with salt. 12 Comments

Grow Your Own – Do It Yourself Kit IT’S A SLAM DUNK. You’ll never be hungry again. EVER! You talked. We listened. Do you want to own your own food machine that grows healthy organic vegetables and home-grown fish for your own use or for commercial sales? Portable Farms™ Aquaponics System, The Food Machine Portable Farms™ Aquaponics System, The Food Machine Thanks to Escapeartist’s global coverage as a Strategic Media Partner, Portable Farms, Inc. has received a mountain of inquires from people all over the world who are concerned about their own personal food security and here’s what people have told us: For more information ======>> Portable Farms™ Aquaponics Systems Website Food security (access and availability to fresh food) is an important issue facing all families, organizations and communities in the world today. We have responded to Escapeartist reader’s requests by offering a 21st Century solution to the issue of food security. Phyllis Davis (Co-Inventor) Share this Post:

Raw Zucchini Squash Sandwiches with Sprouted... - Vegan Yack Attack crispy broccoli with lemon and garlic I may have suddenly, and at least a month earlier than I’d hoped, reached the slightly less awesome phase of pregnancy, which I suspect is nature’s way of ensuring that despite all of the great things about gestating — thick, shiny hair! elastic-waist pants! people actually encouraging you to be lazy! — you will have little desire to stay this way forever. It started two Mondays ago when all of my shirts simultaneously stopped fitting, as if they were in a pact with each other to make a cold-bellied mockery of my attempts to avoid maternity clothing this time around. Then, this old lady I swim with told me I was looking “huge” and evidently undaunted by the dripping sarcasm in my “thanks?” Finally, my doctor told me my blood test had shown that I was anemic, but unlike a few hastily purchased t-shirts, a rehearsed “actually, I’m due next week! So, let’s talk about broccoli. Crispy Broccoli with Lemon and Garlic Serves 2 as a side Heat oven to 425°F (220°C).

Plans Guided Reboot: Plan Plus Coach Work with a Reboot Coach in a small, private group to help you reach your health goals. 5 days of eating & juicing + 10 days juicing only Price $149.00 Learn more 5 days of eating & juicing+ 25 days juicing only Price $289.00 Learn more Free Reboot Plans: Includes daily meal plans and recipes. 10 days of eating & juicing only (You can also find this plan in the Reboot with Joe Juice Diet Book!) Download the10 Day Plan 5 days of eating & juicing + 10 days juicing only Download the15 Day Plan Shopping List Template To prepare your grocery list while Rebooting, select your juices, decide how many days you are shopping for, print the Shopping List Template and use it to write down the quantity of each ingredient you will need to make your recipes. Reboot Information for Your Doctor If you’re interested in Rebooting, print this document for your doctor and bring it to your next appointment to help you explain exactly what a Reboot entails. See Reboot Results!

Strawberry Blueberry Spinach Salad | Kim's Healthy Eats Ahhh! Summer is in the air! This is one of my favorite summer salads to eat. This salad is also perfect to take to picnics and it pairs wonderfully with a poppy seed dressing or balsamic vinaigrette. That beautiful spinach is the first harvest from my veggie garden. Serves 4 Ingredients 4 cups fresh spinach leaves 1 cup strawberries, hulled and sliced 1 cup blueberries Feta cheese for topping Almonds or walnuts for topping Directions Add spinach, strawberries, and blueberries to a large salad bowl and toss together. Enjoy! Like this: Like Loading...

Braised Fennel with Saffron & Tomato This last week has bean surreal. In a very good and absolutely mind-blowing way. We have been in London meeting lovely blog readers, signing books and doing more than a few magazine interviews. If you would like to cast your vote on us we would be MADLY grateful. And now on to the food. Vegetable Literacy, by Deborah Madison, is a wonderful and beautiful book. Braised Fennel Wedges with Saffron & Tomato Slightly adapted from ‘Vegetable Literacy‘ by Deborah Madison 1 cup uncooked brown rice 2 1/4 cups water 1 large fennel bulb a large knob of ghee or olive oil 1 zucchini 1 onion, thinly sliced 2 tsp fennel seeds 1/2 tsp (0,5 g) ground saffron 1/2 tsp dried thyme 1 clove garlic, crushed 3 tbsp tomato paste 1 cup water sea salt and freshly ground pepper, to taste 1 handful fennel greens or flat-leaf parsley Rinse the rice thoroughly, drain and place in a medium sauce-pan together with the water. Trim off the stalks and greens from the fennel bulb. Serve with brown rice and fennel greens. PS.

Reboot Your Life Mango Salad with Ginger-Raisin Vinaigrette In this recipe, juicy mangoes are paired with fresh ginger plus an unusual combination of golden raisins and malt vinegar, which adds great complexity to an otherwise basic mixed green salad. Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons malt vinegar, or red-wine vinegar 1 tablespoon finely chopped fresh cilantro leaves and tender stems 1 teaspoon minced fresh ginger 1 fresh green Thai, serrano or small jalapeno chile, stemmed and finely chopped (see Note) 8 cups mesclun, or other mixed baby salad greens (5 ounces) 1 large ripe, firm mango, peeled and diced (see Note) 1 medium red bell pepper, thinly sliced Directions 1. 2. Tips: Notes: Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. To peel and dice a mango : 1. 2. 3. 4. Nutrition Facts Calories 117, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 58 mg, Carbohydrate 14 g, Fiber 2 g, Protein 1 g, Potassium 222 mg.