Winter Garden Salad

Another terrific video from Jeff Yentzer highlighting fabulous produce from our online Market. Special Thanks to professional videographer Jeff of VibrantHealthVideos(.com)!

photo: source: couresy of Jeff Yentzer video

Concoction for Winter Herb Tea

Rosemary

Thanks to Jeff Yentzer of Vibrant Health Videos for another fine Youtube, this one on a winter tea blend containing lime basil & buds, okinawa spinach, and rosemary. All ingredients were harvested from the garden of Nathan's Natural Veggies.  Drink up...and enjoy!

Lime basil

Okinawa spinach

Simple Kale Chips

A New Year's Greeting from long time customer Jane H. included this recipe she recently tried and found it delicious.  Thank you, Jane!

 

1 Bunch kale
1 Tbls organic olive oil
1/2 teasp. vinegar
1/2 teasp. sea salt to taste

Preheat oven to 300.
Line a non-insulated cookie sheet with parchment paper.
Remove the leaves from the thick center, cut into small pieces. Wash and thoroughly dry kale.
Toss kale with olive oil and sprinkle with salt and seasons.
Arrange kale on baking tray in a single layer.
Bake until the edges brown but not burnt, (10 - 20 min.or until crisp).

 

Happy New Year! Enjoy...

Related articles

• Kale Sausage + Pesto Orecchetti
• Organic kale chips

Maintaining Freshness of Your Greens

Long-time customer Vivi S. from Gulfport recently shared with me how she keeps her greens fresh for up to 3 weeks by introducing

Ragtime Salad Mix

Syncopate your palate with a wonderful mix of crispy Okinawa Spinach, Ceylon spinach, tart cranberry hibiscus, and chartreuse sweet potato leaves. We recommend a ginger type dressing for this salad. Here is one from All recipes. This dressing will keep well when refrigerated for 2 - 3 weeks.  These greens can be purchased on our Market. 

Rita's Kick Start Bread

Here are the essentials of my bread.

I do not use any flour, sugar or wheat

The whole grains I use are buckwheat steel cut oats, rice grits, sesame seeds, chia seeds, teff, flax meal.  The ratio is up to you.

I use 2 cups steel cut oats, 1 cup buckwheat, 1 cup rice grits, 1/2 cup teff, 1/4 cup flax 1/4 cup chia and sesame seed.

Recipe makes:  10 servings.

5 1/2 cups of grains
3 1/3 cups powered milk
3 1/3 cups egg either whole or egg whites
5 cups  fruit puree,  either apple sauce, pineapple, pears, banana or vegetable puree

optional:
cinnamon and or ginger or pumpkin pie spice
rasisins,nuts dried fruit

Mix these together 

Divide the batter between two flat baking sheets lined with parchment paper.
Bake for 30 minutes at 350 degrees

Whe done flip bread into cooling rack and pull paper off.  I use this  paper over and over.

The bread is designed to provide a  cup of grain, cup of milk,  1/2 cup fruit,  and 1 serving of protein.

I Hear a Symphony!

Presenting a sister salad for our popular "salad jazz" mix. This symphony of greens plays out with a wonderful mix of tart