Garden Wisdom Blog

Macaroons: 3/4 cup almond meal 1 cup shredded organic carrots (divided) a pinch of sea salt 2 tsp cinnamon 1/4 tsp ground ginger 1/2 tsp cardamom 1/4 cup maple syrup or agave syrup 2 cups finely shredded unsweetened coconut 4 finely chopped dates 1/4 cup chopped raw walnuts Place almond meal, 1/4 cup of the carrots, and sea salt and spices in the food processor and process until well combined. Add the agave nectar and process until the mixture holds together. Add coconut, remaining carrots, dates and walnuts and pulse until the mixture holds together. Form the mixture into 12...

Ingredients: 2 Organic Red Chilli Peppers (diced) 1 Onion (diced) 1 bunch of Organic Kale 2 tablespoons of Olive Oil 1 Organic Yam 10 pistachios (crushed) 1. Roast Yam at 325 degrees for 45-60 minutes 2. Chop Kale into bite pieces 3. Blanch Kale in boiling water (3 minutes) 2. Saute Onions and Chilli Peppers in Olive Oil 3. Remove Kale from Boiling Water and Place into pan with peppers and onions, saute on low heat for 5-7 minutes 4. Scoop Yam from peeling using a spoon and mash with fork till well mashed and smooth, no need to mix...

2 lbs Pac Choi 2 Tsp oil 1/2 cup diced onions Minced hot pepper to taste 2 cloves garlic, crushed Salt and pepper to taste Preparation: 1.Cut off the root at the bottom of each bunch of Pac Choi. Chop up the Pac Choi – white and green parts. 2.Heat oil in a wok or very large pan until very hot. 3.Toss in onions, pepper and garlic let cook for 1 – 2 minutes. Add Pak Choi and toss continuously until the green leaves wilt. Remove from heat immediately, season with salt and serve right away.

This Tomatillo Salsa Recipe is a great side dish for any southwestern style meal, and it’s a nice way to use up tomatillos, which seem to ripen all at once at the end of summer. Combining the green tomatillos with the red and yellow tomatoes makes it both tasty and eye-catching. 3 Tbsp olive oil ½ small red onion, peeled and finely diced 1/3 cup dry white wine (or substitute tequila if you’re feeling adventurous) 8 tomatillos, cored and diced 4 ripe tomatoes, seeded and diced 1 pint yellow cherry tomatoes, seeded and diced – try this with a sweet...

3 cups Arugula 1/4 cup of finely chopped Basil 3 thin slices of Red Onion 3 cups of black cherry tomatoes 3 tablespoons of drained capers 4 tablespoons of Olive Oil 4 tablespoons of White Balsamic Vinegar 1/2 tablespoon of Sugar Sea Salt Preparations: 1. Chop or Slice Tomatoes to your preference 2. Mix the Sliced Red Onion, Capers and Tomatoes and set aside 3.Mix Oil, Vinegar, Sugar and Salt separately and set aside. 4. Place Arugula in Salad Bowl and Sprinkle on Basil 5. When ready to serve mix oil mixture with tomato mixture 6. Finally, pour mixture on...