Mikah’s Lentil Sprout Salad

Mikah's lentil sprout salad

My son Mikah loves, loves, loves lentil sprouts! He got it from my dad. When my mom and dad go on road trips, my dad keeps his sprouts going. He makes stops to rinse and drain sprouts just like he used to make potty stops for us when we were growing up. ;)

FREE Video: Green Bean Salad

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Green beans are in season! We love this easy and delicious green bean salad, flavored with lemon, garlic and olive oil. In this week’s free video, I make a delicious salad using the heirloom Spanish ‘miralda’ climbing beans, grown and seed-saved (for 20 years) by our friends the Olsons with whom we garden.

FREE Video: How To Roast Beets

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We picked the last of our beets, for this season anyway. We have more growing for the fall. I don’t remember the variety because they were seeds I bought 6 years ago and never expected to be viable anyway. A nice surprise that they really came in! This variety is striped and the colors range from pale to deep orange/pink. They’re lovely. I love to simply roast beets, which is what I demonstrate in this week’s free video.

Spring Quinoa Salad

quinoa-salad

When the warmer weather settles in — which it hasn’t quite here, still raining — I start making lots of cold grain salads. My favorite grain to use is quinoa. The salads are a satisfying, yet light and cool, main dish and can boast of including virtually anything you’ve got on hand.

Naturally Pickled, Lacto-Fermented Radishes

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Scraping the bottom of the jar. These naturally pickled radishes are that good. In about two weeks, we’ll be harvesting radishes from our garden and you know I’ll be making more. The brine is just about the prettiest I’ve seen. And the nutrition? Can’t be beat. This is a recipe adapted from Nourishing Days’ newest cookbook, Simple Food {for spring}.

Lacto-Fermented Hummus

fermented-hummus

Yesterday, I made our family’s traditional hummus — a recipe handed down from my grandmother and namesake, Tata Wardeh, to my mother and then to me. However, there was a difference: this time I lacto-fermented it. Yeah, yeah, by now you know that I try to ferment just about everything. :)

Chard & Feta

chard & feta

We are very excited to be gardening this year! Not on our place, but at friends’. When I went there early this week for planning, she sent me home with a box full of beautiful rainbow chard. My family gobbled up this delicious steamed chard side dish.

Refried Quinoa (Red Palm Oil)

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Since many were so intrigued and interested in the red palm oil I use to pop popcorn, I thought I would share another very flavorful use of this great traditional oil — refried quinoa. I am a huge fan of quinoa, while my son and husband are just so-so about it. However, if I refry the quinoa in a flavorful oil such as red palm oil, they love it. Love it. The flavor just pops! Not to mention the color. ;)

Free Video: Healthy Homemade Popcorn!

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Our healthy homemade popcorn tastes amazingly just like the theater — but without any of the guilt that comes with consuming highly-processed and/or trans fat vegetable oils. Enjoy this free weekly video, made by my son and I last week. (Though he did all the work!)