Farm to Table recipes and Homemade Natural Living
Packed with nutrients and delicious to eat, kale has been one of my favorite vegetables for over 10 years now. Join me as I show you how to cook kale flowers. I also share our sautéed kale florets pasta recipe. It is the perfect healthy and delicious vegetarian dish for those warm summer nights.
It’s pie season! We are making farm fresh pumpkin pie, sweetened only with natural flavors and spices. Healthy enough to be eaten for breakfast even! What I love about this recipe is that is uses a real pumpkin, so it’s more like a pumpkin meal than a dessert pie. And pumpkin is so good for you too! This no sugar added pumpkin pie is fun to make and is one of the best ways to go farm-to-table this year. Don’t forget pumpkins are in season for a long time, so enjoy this dish well into the holidays!
Ratatouille is a great way to get several vegetables on your family’s plate. Whether you’re cooking for two or for eight, ratatouille is a yummy vegetarian side or main dish. Ratatouille uses eggplants, zucchini, red pepper, tomato, garlic, onion, and olive oil. And this recipe uses NO salt. We make this healthy ratatouille about once a week. And if a party is happening, this is what I bring!
Ratatouille is already very healthy for you with so many vegetables in one dish. This recipe also uses no salt, and each vegetable is cooked on its own to get the best nutrient and flavor before combining them all into the pot. I actually learned how to make this dish from an authentic French chef, and she gave me some great tips that I will share!
We love to cook with whatever vegetables are in season. If you have access to fresh zucchini, eggplant, peppers, or tomatoes, use those for the best and fullest flavor. If not, you can just grab some organic veggies from your local grocery store. I’ve done this recipe with vegetables that are in and out of season, and it always turns out great!
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