Veggie Chef

Autumn's Bounty
11:51 am
Mon October 6, 2014

Veggie Chef: Pure Pumpkin Puree

If you are fortunate enough to come into inexpensive (or free) pumpkins, they are great for more than just being the centerpiece for some autumnal decoration.

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Balancing Health & Money
3:32 pm
Tue September 2, 2014

Healthy Eating on a Budget

When discussing nutrition and eating well, I am always disheartened to hear someone say that it is too expensive to eat healthy food.

I was pleased to find out that Certified Holistic Nutritionist, Integrative Health Coach and owner of Eat for Life, Jeanie Redick was teaching a class on Healthy Eating on a Budget at our local co-op.

Jeanie’s class was well attended, proving that this is a subject of interest to many trying to balance budget and health. Jeanie’s story and top tips are below.

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Veggie Chef
1:57 pm
Tue August 5, 2014

Veggie Chef: Eggplant Extravaganza

During our last Veggie Chef segment, we discussed what to do with an abundance of zucchini. Now, at least at my house, we've got a lot of eggplant thanks to my in-laws' prolific garden. Just as with the zucchini, grilling it is an option. 

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Bliss Dip & Gazpacho
5:03 pm
Thu July 3, 2014

Veggie Chef: Zucchini Explosion

If you're wondering what to do with all of the zucchini pouring out of your garden now, I've got you covered with a few options.

One delicious way to take advantage of a bounty of zucchini is to grill it. I really enjoy grilled vegetables and fruits of all types and have been known to throw asparagus, sweet potato, beets, pineapple and peaches on the grill. While the grilled zucchini is great as is, you can also incorporate it into a hearty, flavorful dip.

Zucchini Basil Bliss Dip
(Makes approximately 3 cups)

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Rainbow Carrots & Daikon
9:40 am
Tue May 27, 2014

Getting Pickled

I started making refrigerator pickles two years ago after enjoying pickled carrots in a restaurant. I realized that I needed a larger variety of pickled produce in my life.

I started with pickling carrots and daikon (long, white, Japanese radish). Since then, I've gone on to use pickle okra, cucumbers (of course), radishes, beets, ginger, onions and more.

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