Pan-“jumped” fresh chickpeas in their shell, with sea salt. In a hot cast iron pan for 7-10 minutes in olive oil.
A fascinating new find.
Hungry when I returned home after my infrared sauna this morning, so whipped up this veggie soup/stew: collard greens, acorn squash, zucchini, and dandelion greens sautéed in nitrate-free bacon grease, with a little onion and garlic, and turmeric in chicken bone broth with one drop each of Clove and Lemongrass Vitality to perk up the flavors. Also 1 teaspoon of Sole (saturated good-salt water). Yum 😋 #awesomeveggies#yleovitalityoilsrock
Really solid experience @eatnative.la @nyeshajoyce wonderful place in Santa Monica. Get there before you need your concierge for a res. Had octopus, charred w wonderful corn nut like hominy, chestnut spaghetti which was so fresh and mushroom flavor, and beyond fresh and addicting roasted beets. The photo is Grass Bison Tartare, an Asian flavored tartar with a mustard infused flavor. I love tartare and when a chef has it on a menu, they gotta be confident. @eater_la #tartare#theotheranthony#rawmeat#santamonicarestaurant#greatchef#awesomeveggies
Free interpretation of veggie dish at school. Grilled artichoke and courgette farro salad with roasted garlic dressing, mint pesto, beetroot pickle and orange yoghurt with sweet and spicy macadamia nuts. #salad#vegetarian#awesomeveggies
The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious....
....The beet is the murderer returned to the scene of a crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized.... the kite string that once connected the moon to the earth now a muddy whisker drilling desperately for rubies...
ONE OF THE BEST OPENING PAGES OF A BOOK #tomrobbins#jitterbugperfume#beets#awesomeveggies#beetlover#passionvegetables#simplefoods#cleaneating#healthy#vegetarian#vegan#kajsasbookclub
I've been craving artichokes lately, so I made these oil-infused ones the other night for a snack. They turned out super yummy, so I thought I'd share it with all of you. 😀
Awesome Steamed Artichokes
Take two artichokes and trim stem and pull off a few of the small bottom leaves. Cut about an inch of the top and snip all the sharp points off. Mix 2-3 Tbsp. of olive oil with 4 -5 drops of lemon oil and 2-3 drops of rosemary oil. Drizzle slowly over tops of artichokes, trying to get it into all the layers. In a large pot, put an inch or two of water in the bottom and a steamer basket. Place artichokes in, taking care not to tip them upside down. Cover and bring to a boil. Turn down to simmer and steam them for 20 - 35 minutes, or until you can easily pull off a leaf and flesh is soft. Enjoy with melted butter or special sauce.
1/2 cup avacado or olive oil mayonnaise. 1/2 tsp. horseradish sauce (or to taste), salt and garlic powder to taste, and 1/2 tsp. truffle oil. Mix well in a small bowl. Enjoy!! 💚
My amazing husband made us some delicious sukiyaki for dinner last night!!!!
You would think it's summer and I've been out to a farm for all these beauties. But no, all found in the organic produce isle of Fred Meyers. That fancy kale just mesmerized me like I never thought a vegetable could. 😂 And, are those not the coolest vegetables you've ever seen in the middle with those fun spiky things? It tastes pretty good too, similar to cauliflower and in the same family group. #veggiesarelife#awesomeveggies#whosaysveggiesareboring