Entries Tagged as 'Woolly Snack'

ORGANIC FRESH BASIL PESTO! #WallToTable

Wednesday, September 16, 2015

pesto_pizza
photo and recipe by The Organic Kitchen

Fresh Basil Pesto is easy to make and literally takes three minutes! Basil has many healthy benefits such as detoxifying the liver, aiding digestion and clearing skin blemishes. You can grow yummy organic basil in our woolly planters and have it on hand whenever you want to make this dish. It goes great with pasta, on pizza or on a grilled cheese sandwich. To make pesto you will need a food processor. Always mince fresh garlic cloves in processor first, then add other ingredients. Give all ingredients a whirl and in a minute, you have fresh basil pesto!

Recipe

Prep time: 2 mins
Total time: 2 mins

Ingredients

• 2 cups fresh basil leaves, packed
• 1/3 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 medium sized garlic cloves, peeled
• sea salt and freshly ground black pepper to taste
• 1/4 cup freshly shredded Parmesan cheese (skip if you live dairy free)

Instructions

Pulse garlic in food processor. Add basil leaves, pine nuts and parmesan. Puree in processor, slowly adding olive oil till desired consistency is achieved. Add a generous pinch of sea salt and a few turns of fresh pepper, scrape down sides of processor and process again adding more olive oil if necessary. To save extra pesto, just place in a small dish, drizzle with olive oil to prevent oxidation and cover with lid or plastic. Keep in fridge for up to 5 days. This makes enough pesto for 16oz of any pasta you choose.

HOW TO USE EDIBLE FLOWERS THIS SUMMER

Wednesday, August 5, 2015

Edible-Flowers-on-Toast1
photo by Parade

As much as we love flowers for brightening up our living room or kitchen table, eating them is more of a thorny issue. They might look great on the plate, but they do come with some health concerns and questionable taste. Before you start using edible flowers, you want to learn the facts. Here’s a primer into the mysterious world of edible blooms.

What Makes a Flower Edible?

There are dozens of edible flowers that taste good and are actually good for you—but there are also plenty of poisonous ones that contain high doses of chemicals that don’t agree with the human body. The best rule of thumb to follow: Don’t assume it’s palatable just because it’s pretty. Consult a guide or a book to make sure the flower is safe to eat. (Keep in mind that even safe flowers may have strong allergens, making them off-limits for some.) Like when you’re shopping for produce, look for edible flowers that have been grown with safe pesticides and fertilizers. For best flavor, eat flowers that have been picked at peak ripeness, right after the bud opens.

What Are Good Flowers to Eat?

Edible flowers can come from perennial plants like Johnny jump-ups, dandelions, and calendula. Many decorative plants sprout edible flowers, too, from citrusy begonia, fancy hibiscus, fruity roses, nasturtiums, pansies, geraniums, and pink chrysanthemums. Even pots of herbs left to flower will produce white, purple, orange, or yellow blossoms that often taste like the herb’s leaves, only slightly sharper. You can eat chive, basil, marjoram, mint, chervil, and dill flowers. Another place to spot edible flowers: on fruit trees, like apple, citrus, plum, and elderberry. Be sure the tree hasn’t been sprayed (farmers often apply pesticides after flowers appear, but before fruit does) and eat only petals.

And remember that vegetables can flower, too: Zucchini blossoms are a well-known spring treat, but fennel, cauliflower, arugula, and broccoli also produce edible blossoms. Many vegetables flower after ripening, but the flowering makes the vegetable taste bitter—so you can have broccoli or broccoli flowers but not both.

Edible-Flowers
p
hoto by Epicurious

How Do You Eat Edible Flowers?

Most edible flowers look prettier than they taste, so use them when you can really show off their beauty. For party punches and cocktails, freeze purple pansies or bright daisies in ice cubes, then pop them out to garnish drinks. Also, try experimenting with incredible-tasting vinegars made from flowers by infusing 4 sprigs with 1 cup vinegar for 3 to 6 weeks, until the liquid has a flavor you like. Edible flowers look charming on a cheese plate (their sharp flavors meld especially well with fresh cheeses) or on top of a green salad. And don’t forget confections. Instead of sugar flowers, you can candy violets and rose petals with sugar, then top them on cupcakes or cakes. When using edible flowers, avoid the white base of the petals, the stamens, and the center pistils, all of which can be bitter.

Heirloom Gazpacho with Edible Flowers

Wednesday, January 14, 2015

heirloom_gazpacho

Photo and recipe by Andreea Fegan

Since it is the start of the new year and most people are focused on eating healthy. We bring you this lovely gazpacho dish with edible flowers you can grow in your own Woolly Pocket garden.

1 small to medium peeled Cucumber
1.5 cups heirloom Tomatoes
1/4 cup Vidalia Onion
2 cloves Garlic
1/4 cup packed Basil
1 small Hot pepper, seeded (or per your taste)
1 tsp Cumin
1 tsp Sea salt
1.5 cups Coconut water kefir (or can use water, coconut water, etc.)
2 Tablespoons Apple cider vinegar
1 Avocado
Nasturtium and borage to decorate

In my Vitamix, I simply add everything in and don’t worry about chopping things too small. Adjust the size of the ingredients according to your blender’s capacity for blending. Blend all ingredients well until smooth, but not too long as to overheat. If you’d like this a little more chunky, pulse to blend. Check the seasoning, and decorate with more heirloom tomato slices, borage flowers and nasturtiums.

 

Dandelion Pesto & Pizza

Wednesday, September 24, 2014

dandelion_pesto_pizza

photo and recipe by Food Babe

This week’s recipe celebrates a favorite woollypocket plant: dandelion. Dandelion has amazing powers to detox your liver and it is rich in iron, high in calcium, has more protein than spinach and is packed with antioxidants (all those things that keep you looking and feeling young). This pesto has an intense flavor and a little goes a long way. It’s fabulous on top of pasta (buckwheat noodles are my favorite), as a dressing, marinade, on top of crackers or used as pizza sauce like I did below:

Dandelion Pesto
Prep time: 10 mins
Total time: 10 mins
Serves: 10

Ingredients
• 3 cups washed and cleaned dandelion leaves
• ¾ cup olive oil
• 3 cloves garlic, peeled
• ½ cup walnuts, lightly toasted
• 1 teaspoon sea salt
• ⅓ cup raw parmesan cheese
• zest of a lemon
• juice of half a lemon

Instructions
Combine all ingredients in a food processor or vitamix and blend until creamy and smooth

Notes
Serve as pizza sauce, on top of pasta, dressing or marinade. Please choose all organic ingredients if possible.

Pesto Pizza
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins

• 1 ezekiel sprouted grain or brown rice tortilla
• 2 tablespoon pesto
• 1 ounce grated goat cheese
• 1/2 tomato sliced in to three slices
• red pepper flakes (optional)

Instructions
1. Preheat oven to 400 degrees
2. As the oven is preheating, place tortilla in oven for 3 mins to thaw or get slightly crisp
3. Remove tortilla and top with pesto, goat cheese and tomato
4. Bake pizza for 8 mins or until cheese is melted
5. Remove from oven and let stand for 2-3mins
6. Cut pizza into slices and enjoy!

A Quick & Healthy After School Snack for Your Kids

Thursday, August 14, 2014

salad_blog

photo by Erin Gleeson

Recipe via The Forest Feast

Zucchini and Carrot Ribbons with Edible Flowers
Use a peeler to shave long ribbons of zucchini and carrots. Sautee´ over medium heat until slightly wilted (3-5 min.?), with a bit of olive oil. Serve with a squeeze of lemon and a pinch of coarse sea salt. Garnish with edible flowers!
(wild radish and mustard flowers are an option for the edible flowers)

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