Our garden is producing all sorts of lovely stuff right now. Like carrots. We have a lot of carrots. Yesterday I made a big batch of hummus using chick peas that I cooked in our solar oven. I paired them with carrots from our garden, and it was a wonderful, simple lunch.
I did cut the carrots up before I served them. That picture is just to show how nice and long and straight they are. We added sand to our carrot bed a few years ago (thanks to a tip from my dad) and it allows us to grow straight carrots in our otherwise hard, clay soil. We also add lots of compost to all of our garden beds, but the sand is especially good for the carrots.
I’ve also been canning tomato sauce and roasting tomatoes to put in the freezer.
Yesterday I cooked up a big batch of kidney beans and black beans in the solar oven (the beans are not from our garden, but cooking them on the back patio with free energy from the sun makes me happy anyway) and used them for two awesome recipes.
First, I made an oat/chocolate/black bean dessert that I found on the Facebook page of a lady who was briefly a host on Bodyrock. Jessica Lynn posted the recipe on Sunday, so you might have to scroll through her feed a bit to see it. The picture had me at hello! I made a few changes, based on the ingredients I had available. For the dry sweetener, I used 1/4 cup of sucanat (it was plenty sweet with the reduced amount). Instead of brown rice flour I used coconut flour. For the chocolate protein powder, I used Sun Warrior Chocolate Protein (it’s good stuff, but expensive. So I stocked up last time The Raw Food world had a great sale).
For the wet ingredients, I used almond butter instead of pecan butter, and I didn’t have any toffee flavored stevia. So I used plain stevia (3/4 tsp) plus 3/4 tsp coffee extract (Coffee and chocolate go together just as well as toffee and chocolate, right?). I used mostly black beans, although some of the kidney beans snuck in there too. Otherwise, I followed the recipe as written.
It was awesome. My husband loved it. Both of our sons loved it. And it makes a ton. We had a huge bowl full of it, so it will last as dessert for several meals.
Then I made these super-tasty West African Baked Beans from Economies of Kale. So good! My husband was half-way through his dinner when he looked up and said “is there any more of this?” That’s always a good sign that the meal is a success. All three of my guys loved these baked beans. They were very easy to prepare, and I was able to go do my workout and then play with the kiddos during the baking time. We will definitely be making this again. I didn’t have any peanut butter, but I did have a bag of raw peanuts. So I used almond butter and then chopped up a couple Tbsp of peanuts to mix in to make it chunky. I didn’t have a can of diced tomatoes either, but I have a garden that is overflowing with tomatoes so I just chopped several of them into pieces and added them to the pot.
That’s our latest food adventures. We try to keep it simple, wholesome, and mostly veggies. It works for us, and it’s especially easy this time of year when the garden is producing at its peak.
How are your gardens doing? Any fabulous recipes to share?
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