gardening

Homemade Dried Italian Herb Mix

I know a lot of people who successfully grow herb gardens all summer long, but how about harnessing all of that homegrown goodness for use during the winter months?  In my most recent YouTube video I take you step by step through the process of harvesting, drying and storing your own dried Italian herb mix from your homegrown herbs. 

I also wanted to make it easy for you to gather supplies for making your own so I've linked some resources from Amazon for you below:

Would you like to see a specific health & wellness demo on video?  Let me know below in the comments!  Until next time, Be Well.

Red Kuri Squash Pie w/ Savory Crust

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Red Kuri Squash Pie w/ Savory Crust

The beautiful red kuri.

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The red kuri purée mixed with the coconut cream.

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The completed pie before baking.

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An absolutely delicious way to eat your squash!

I recently had a squash roasting party in my house and I knew right away that the red kuri had more in its future than just a weeknight side dish.  This squash is so vibrant and meaty - perfect for a pie.  Roasting a squash is not hard.  As you can see, I cut mine in half, seed them and place them on parchment paper on a baking sheet.  I add a bit of water to each pan to help in the steaming process and then I put them in the oven for an hour at 350 degrees.  When finally cooled, I scoop the insides into a food processor where I add water and blend until a thick, but smooth consistency forms.  Set aside or store in the refrigerator until you are ready to make the pie filling.

Directions for Savory Pie Crust:

2 1/4 cups unbleached all-purpose organic flour

1 1/2 teaspoons salt

1 teaspoon coconut palm sugar

1 stick cold unsalted butter, cut into 1/2-inch cubes

1 egg, slightly beaten

1/3 cup ice cold water

  1. In a food processor fitted with the blade attachment, pulse together the flour, salt, and sugar. Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal. Combine the egg and water in a container (remove all ice pieces). While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together.
  2. Pour mixture out onto a floured board and knead a few times to bring all the ingredients together.  Roll dough out so that it’s about ¼ inch thick or so that the circumference is about two inches larger than your pie dish and place in pie dish, pinching edges together at the top.  Pierce the dough at the bottom of the dish a few times with fork to let steam escape.

Tip: Dough can be rolled out immediately, or it can be wrapped in plastic and refrigerated for up to 2 days.

Directions for filling:

2 cups of red kuri squash purée (or pumpkin)

1 can of coconut cream

2 eggs

½ cup Lakanto sweetener (or sugar)

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

½ tsp. Himalayan salt

  1. Whisk ingredients together and pour into prepared pie crust.

Bake in oven at 325 degrees for at least one hour or until middle is set (a fork or toothpick should come out clean).  Allow the pie to cool completely before cutting as the pie will continue to set as it cools.  Store any leftovers in the refrigerator.

Getting creative with your veggies?  I'd love to hear about it!

Until next time, Be Well.

Spicy Salsa Verde

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Tomatillos are such a fun plant.  They are easy to grow, easy to pick, fun to husk, beautiful to look at and they make a great salsa.  We picked a good share at the farm Saturday morning and made fresh salsa verde that afternoon.

Here is a picture of them on the plant and after being husked:

tomatillo Collage

 

I couldn't find the recipe I used last year to make salsa verde so I threw something basic together with food I had on hand.  

Ingredient List

Roughly 4 cups tomatillos

2 jalapeños 

4 cloves of garlic (unpeeled)

1 large onion (quartered and unpeeled)

Roughly 1/2 cup cilantro

Olive Oil

Salt & Pepper (to taste)

Directions

1. Husk and rinse tomatillos and place on a parchment paper lined baking sheet along with the jalapeños, unpeeled garlic cloves and unpeeled onion.  Place the baking sheet on the top rack of your oven and broil on high (about 500 degrees) for about 15 minutes.  Turn sheet and flip ingredients once through the broiling cycle so that everything is cooked and charred evenly. 

Here is a before and after picture.  You can see some seeds in the second shot because the tomatillos will burst and sizzle under the heat.  As you can see, you don't want to char them heavily.  Just enough to give them a roasted flavor.

before and after Collage

 

2. After the items on the baking sheet have cooled, peel the garlic, onion and jalapeños and place them along with all the tomatillos into a food processor.  You do not have to do anything to the tomatillos.  Just place them in your processor as is.  If you have never roasted a jalapeño, the darkened skin should just peel off.  You may have to work a little at the rest of the skin that was not directly charred, but try to get as much off as you can.

cilantro Collage

Add the cilantro, a drizzle of olive oil and salt and pepper to the food processor as well.

3.  Blend!  Add more olive oil as necessary to gain the consistency you desire.  *A note of caution here!  In my humble opinion of all things spicy, this definitely has a kick.  It's tasty, but if you don't want something that hot then just add one jalapeño (and make sure you remove ALL the seeds).  However, if you're a crazy person and think I'm a total wimp for barely handling two jalapeños, then I dare you to add some crushed chili pepper flakes to the mix!

There you go!

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We enjoyed this yummy garden creation with some organic tortilla chips, tomatoes and avocados.  It made for a spicy, light and delicious Saturday night!  Enjoy!

Until next time, Be Well.

Walk with me.

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For years, close friends and family have been urging me to start a blog on my musings of wellness, from what it looks like, tastes like and sounds like to what it feels like.  And I'm telling you, it feels good!  So here I will be giving my opinion on clean eating, non-toxic products, sustainable organizations, nutrition and supplements, healthy alternatives for kiddos in play and food, gardening, canning, homemade items...the list goes on.  My brain seriously never stops thinking about living a cleaner, healthier lifestyle.  So my hope is that through my research and dedication to this lifestyle it may in some small way benefit you, too.  So take my hand and walk with me on this fun little journey called "Be Well".