Garden Wisdom Blog

Wondering what to do with a mountain of zucchini? Dig into the pile and create a healthy treat to snack on. 125 mL (1/2 cup) white vinegar 125 mL (1/2 cup) water One medium zucchini 7.5 mL (1/2 Tbsp) sea salt 30 mL (2 Tbsp) olive oil Large bowl Dehydrator Slice one small zucchini into slices less than 1/2 a centimeter thick. Place the zucchini slices into a bowl and cover them with a mixture of 250 mL vinegar and 250 mL water. Marinate them overnight. Make sure that the slices are covered. If they are not, make more of...

Chickpea Pulau Recipe Here’s a one-pot, simple, very healthy vegan meal that is guaranteed to get you through the coldest winter weather. The spice level can be adjusted to your taste by adding more chilies, or seeding them to reduce the heat. This recipe is not particularly spicy.   Serves four. 250mL (1 cup) basmati rice, rinsed thoroughly, soaked for 15 minutes, and drained 1 can chickpeas, washed and drained 1 medium potato, peeled cubed to bite size pieces 2 medium tomatoes, chopped 750mL (3 cups) fresh spinach leaves, steamed, drained, and chopped 1 cup red bell pepper, cubed 45mL...

The best thing about Thanksgiving isn’t the turkey – it’s the dressing! This vegan,Butternut Squash and Quinoa Dressing gluten free recipe is packed with protein and features all of the delicious seasonings that you expect from your Thanksgiving meal. 5 cups (1250 mL) uncooked butternut squash, chopping into 1-2 cm cubes 3 cups (750 mL) cooked quinoa 1 ½ cups (375 ml) yellow onions, chopped fine 5 tablespoons fresh chopped sage or 2 ½ tablespoons dried sage 2 tablespoons chopped rosemary 3 cloves of garlic 2 T butter, oil, or margarine Sea salt and pepper to taste Getting dressed for Thanksgiving...

Zucchinis are very easy to grow, and when the plants are producing, you don’t get one or two fruits, but rather bushels of them. What do you do with all these zucchinis?  Here is a  Masala Zucchini recipe that raises the humble zucchini to a thing of beauty, infusing the otherwise bland fruit with exotic spices and a tantalizing balance of hot, sour, salty, and sweet. This recipe serves 3 to 4 people as a side dish. The five central spices (available at any South Asian grocery) combine to make a spice mix called panch phoran – literally, “five seeds.”...

Ingredients • 1 clove garlic, minced • 1 Tbsp Organic Coconut Oil • 1/2 head Cauliflower • 1/2 cup chopped onions • 1 tsp salt and pepper How to make the Rice: 1. Rinse cauliflower under cool water and pat dry. 2. Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains). Using a food processor to pulse the cauliflower to desired texture works as well. 3. Heat the coconut oil in a skillet over medium heat. 4. Sauté the onion and garlic for 3–4 minutes, or until the onion is relatively translucent....