Yams-n-Peaches

Autumn is such a wonderful time of year for God's bounty!

Even though we are in the middle of moving (praise God), I see from the comments I still may have one or two readers, so I thought I would do another food post while I can still find the computer.

Lunch a while back...

- Mashed 'taters made from steamed yams, olive oil, a touch of sea salt, and a splash of hemp milk. For sweet: a dash of pure maple syrup and cinnamon or for savory: more olive oil, pepper & rosemary.

- Brown rice with a touch of olive oil & Braggs's Liquid Aminos.

- Raw Veggie Salad: outta the garden--corn scraped off the cob, halved cherry tomatoes, snapped tender green beans, chopped cucumbers; outta the store--raw pine nuts, sundried tomatoes. Toss it. Smell it. Eat it!

Go to my other blog to see what this peachy concoction is all about...

* And as always, use organic, fresh, wholesome ingredients. Nourish you and your family with health.

May God bless you

and the work of your hands this day!

Outta the Garden

Lunch.

When gardens are fully loaded with God's bounty, what could be better than picking it right of the vine and setting it right onto the table? Not much!

Veggie Salad

1. put into a bowl:

red pepper-chopped

tomatoes-cut into small pieces

2. put into a steamer for about 30 seconds:

green beans-snapped

bok choy-chopped (green leafy parts too)

3. toss all in one bowl with some olive oil, a dash of Bragg's Liquid Aminos, and fresh pepper

Here is my little fella, showing you his food-messy face and a bite of salad!

~ Did you know? Green bell peppers are actually UNripe peppers. We avoid the green ones in the store and wait for them to turn a brilliant color in the garden.

~ Try something new this autumn...make spaghetti sauce from scratch--wonderful smells will fill your home for about 6 hours while the tomatoes cook down.

My recipe: 15 tomatoes, cored. Blend about half. Chop the other half. Do this while 3 big onions are sautéing in a olive oil. Add tomatoes to onions. Turn heat to low. In about three hours add some herbs (if fresh, use more).

Simmer for about 6 hours. Stir often. When it's done, pour into shallow roasting pans to cool. Put into freezable containers. Place in fridge overnight. Put in freezer in the morning.

Viola! Pizza sauce. Spaghetti sauce. Soup base. Add additional herbs to suit the wintertime meal on the menu.

* If you have noticed a lack of input here on the blog it is because we are knee-deep in food preservation, homeschooling, tending to the ranchola, and praying for this nation. I do believe that it is important to share recipes and facts and ideas and encouragements, but I do think it is more important to tend to those other listed items. If there are any readers left, try something new and fun with God's bountiful harvest!