#leafy greens pesto

[jozistyle]

Pesto: It's Not Just for Summer Anymore

JoziStyle is a celebration of Jozi as we explore what to eat, where to go, and who to know in Johannesburg. You can follow JoziStyle on Facebook, Twitter, and Instagram– and you can listen to JoziStyle on Radio Today every Friday at 1 PM! PODCAST: Just press PLAY! This week we embark on another flavorful journey through the culinary wonderland of pesto! Believe it or not, but pesto is not just…

[primrosebitch]

I don't like many leaf foods because i don't like the taste of leaf, like i don't have the soap gene but i still don't like cilantro because it tastes like leaf, and i've just realized that i've never heard of anyone else having this issue with leaf foods.

Like to me there is this distinct leaf flavor that i don't like in most leaf foods, although the strength of the flavor varies and depending on the leaf food i can only taste it if i have it by itself, so many leaf foods i can still tolerate and enjoy, but some i can't stand.

[moth-time]

Reblogging with some meatless meals in response to our chat in the comments! I'm not much of a nutrition nerd so I have no idea how balanced my food is but hey, I'm still alive I have to be doing something right :p I do use a lot of cheese and butter when I'm not cooking for the vegan roomie, because it's delicious. I also tend more toward one-pot-meals, because I don't really have the space for more pots n pans.

Since you mentioned eating gluten-free I'm picking things that can be made as such! I'm writing the recipes down very roughly but if anyone wants more detailed step-by-steps, let me know. I measure with my heart but I can write shit down if I must x)

Gorgonzola Pasta. Really easy one, subtitute gorgonzola with any strong blue cheese of your choice (I've been making it with bleu d'auvergne bc it is very cheap in fall). Pasta sauce is just one shallot, fried in butter until it's glassy, then a cup of cream and as much blue cheese as your heart desires, melted into the cream. Add pepper, salt, nutmeg to taste. Serve w a salad.

Minestone-ish. My go-to fall/winter soup, it's delicious, it's hearty, it fills your heart with joy and soup. This is basically a minestone except the Italians would shoot me on sight for saying so. Ingredience: as many root vegetables as you can get your hands onto but at least four different ones (no beetroot, too sweet), leek or onion, garlic, splash of white wine, can of tomato. Spices of choice but i usually use clove, rosemary, garlic, bay leaf. Fry all your vegetables in butter or oil, glaze with white wine, add a can of tomato and enough water to cover your veggies plus some. Bring to a boil and let simmer for half an hour. If you're feeding an army, you can also add a can of beans and/or noodles towards the end. Serve with grated parmigiano for decadence.

Shakshouka. I know it, you know it, spicy tomato sauce with eggs stays winning. I usually beef mine up with potatoes and carrots (dice and boil in the sauce) and serve with couscous, rice or pasta.

Red or yellow thai curry. My go-to gluten-free, vegan recipe. I make yellow curry with potatoes, peas, carrots, canned lychee if I have them. Red one I usually make with more summer-y vegetables like zucchini and bell peppers, cherry tomatoes, whatever, but I'll also toss carrots or potatoes in there. I use ready-bought curry paste because I am not insane enough to make my own, and I spice it up with fresh ginger, garlic, peppers and generous amounts of soy sauce. I'll also use fish or oyster sauce if I'm not making it veggie, but yknow :p Very filling, very creamy, 10/10 everybody loves curry. Serve with sticky rice.

Mushroom or tomato risotto. I make mushroom risotto if I have nice mushrooms, otherwise tomato. The latter is made with dried tomatoes, lots of garlic, lots of parmigiano. Pine nuts if you can get em for a reasonable price. Very nice with a leafy salad side, with a good strong vinaigrette with balsamico and mustard.

Pumpkin soup. Diced pumpkin and onions, fried in butter or olive oil. Top off with water and vegetable soup stock, bring to a boil. Puree when the pumpkin is soft, add a can of coconut cream, heat again for a few minutes. Spice with either pumpkin spice mix, or yellow curry paste, or garam masala. I kinda spice this one different every time. It's very creamy and sweet so I like to give it a kick with chili, too.

Caponata. Really nice for summer. I'm linking the wikipedia article for that one but you can find recipes online, just make sure yours has aubergine, capers, olives and balsamico. I like to sweeten mine with honey, too. Typically eaten with bread, probably works as a pasta sauce too. Also an excellent side-dish, though a bit labor intensive as a side for me.

Stir fry with whatever the fuck you want. Also one of my go-to for when I have to feed people with food restrictions because you can just toss whatever vegetable you want into a stir fry, you just gotta know your cooking times. Green beans, carrots, bell peppers, zucchini, aubergines, pumpkin, leafy greens, leeks, you name it, you take it. Anything that fries fast is game. I usually beef it up with smoked tofu, which you can marinate before, and should toss into the wok first because you want to fry it nice and crispy. Also add a fried egg on top. Also serve with rice. I really like making my stir-fry with szechuan pepper as my main spice because I'm a sucker for it, but you can also go as simple of weird as you want on this one.

Fried rice. That one takes a little bit of forethought because ideally you need to let your rice sit for a few hours before frying it. Otherwise, pretty easy and very satisfying. I usually put in carrots, onions, spring onions, garlic, ginger, sambal, sesame oil, and unreasonable amounts of egg in mine. I also use shrimp paste if I'm not feeding vegetarians, and sometimes substitute with mushroom sauce or vegetable stock if I got veggie eaters. It is punchier with shrimp paste.

Menus, Oct. 23-30

Several people were open to seeing my menu planning, and it's something I enjoy doing well, so here we go!

Notes: My dishes can all be gluten free (they are, for us) by using gf pasta (we like Rummo brand gf noodles and Tinkyada are good too). Otherwise, we're pretty generally low carb and most things are from scratch, but typically pretty simple. Most of these rely on root vegetables or beans for their carbohydrates.

Feta tomato pasta and sausage --This was viral on Instagram a while back, and I decided to try it. Now my daughter requests it pretty often. I don't make it quite like the original--mostly, I add some zucchini, double the feta, and add a bunch of Italian seasoning. This link is pretty much the same thing. They add shallots, which does sound lovely but costs a bit extra. I cooked some sausage with the meal because I didn't want to load up on pasta, personally, as I'm still staying very low carb.

"Bowl of the Wife of Kit Carson"--modified caldo tlalpeño--Pity poor Maria Carson, whose indigenous name I can't even learn, now remembered by her husband's name. That aside, it's a family favorite. We make it with the entire can of chiles in adobo, but that's a family preference. The avocados are pretty much the vegetable in this one so uhh...have plenty. I make the rice separate, both because that way you can vary it depending on your spice tolerance and because that way the rice doesn't suck up all the soup for leftovers.

Roast whole chicken, roasted mixed root vegetables, and garlicky kale. I basted the chicken with avocado oil (expensive but healthy; feel free to sub cheaper vegetable oil), seasoned it with a Penzey's mix I like called Ozark Seasoning, and stuffed it with rosemary, onions, and garlic. The root vegetables can be whatever; mine were yellow beets (slightly less "earthy" tasting than red, which might be more appealing to some), rutabaga, and carrots. Salt, pepper, and garlic powder is enough, seasoning-wise. And the kale, I blanch and then saute with a LOT of garlic.

Garlic parmesan white beans, brussels sprouts, and Gujerati carrot salad. I've not made the beans yet; they'll be a new dish for us. Sound great, though, and I'm trying to learn more meatless dishes generally and bean dishes specifically. We like to halve or quarter our brussels sprouts, depending on size, steam them, and then eat them with sour cream. And the carrot salad is a longstanding family favorite, which I got from my well worn copy of Madhur Jaffrey's Indian Cooking. This is almost the same recipe, but I don't add cayenne, and I wouldn't use olive oil, since it has such a low smoke point. I'd use peanut or canola or something. It's not spicy or "exotic" tasting, and it's been well-received at potlucks.

Pot Roast. There's no point giving a recipe for this one; just pick one that looks good to you. Just include lots of good veggies. I like carrots, onions, potatoes, and parsnips. It's fun to add a bag of frozen pearl onions, and I like frozen peas put in at the very end of cooking.

Tuna salad. I eat it over lettuce, the others eat it as a sandwich. Dinner for a tired night. My tuna salad is made with well-drained chunk light (in water), finely diced celery, finely diced green salad olives, salt, pepper, and mayo to bind. My family really likes the olives so I go heavy and also use a little of the jar liquid as a salt stand-in.

Deviled eggs and raw veggies with hummus. Another phone-in meal, or it would be if I didn't find making deviled eggs such a hassle. We all love them, but I have some inexplicable personal antipathy for how long they take to make. ANYWAY, my deviled eggs are the bestest, and you will not think so if you eat yours southern-style with (shudder) "salad dressing" instead of mayo, or sweet relish. No, mine are made with salt, pepper, mayo, and lots of finely minced green salad olives, and topped with paprika, preferably sharp paprika.

Pork tenderloin, frozen corn, and stewed apples and quince. Aren't we just POSH? Jacob got me a quince to try at the farmer's market. It's uh...well pretty much I guess it's like a rock-hard and fairly tart apple, with the granular texture of an Asian pear. They're generally eaten cooked, which is why I decided to stew it mixed with apples. So I just sliced the apples and the quince up fine (just leave out the quince if you don't have it which you probably don't, and maybe add a dash of lemon juice instead), simmered them in a couple tablespoons of apple cider (or juice; we had cider), and threw in a teaspoon of pie seasoning, a fistful of dried cranberries (the recipe called for raisins) and very approximately a tablespoon of allulose syrup. Obviously you could just use sugar instead. I topped mine with pecans and it was so so good. Oh, and also the pork: Usually two tenderloins come in a pack of tenderloins, so I put a different seasoning on each just for fun. Various blends. Lemon pepper and Montreal Steak Seasoning are favorites, but tonight I opened an unlabeled container in the pantry and discovered that it was rosemary salt the bestie made and left here, so I mashed it up with some garlic and put that on one, and did bbq rub on the other. The frozen corn....is frozen corn. Except, you know, microwaved.

[rodspurethoughts]

5 Easy Kale Recipes for Home Chefs: Chips, Salad, Pesto, Soup, and Frittata

Gardener hand holding kale leaf for inspection quality in organic farm. Kale is a versatile and nutritious leafy green that can be incorporated into a variety of dishes. Whether you’re looking to add more greens to your diet or simply want to try something new, here are five easy and delicious recipes that home chefs can make using kale. Kale Chips – This simple recipe is a great way to enjoy…

[aesethewitch]

Learning to Cook Like a Witch: Using the Scraps

Cooking can create a lot of waste. From peels and rinds to bones and leaves, people throw away quite a lot of scraps in the kitchen. And witches, as you may know, are experts in the art of the cunning use of whatever we’ve got around.

As a witch who spends a lot of time in the kitchen, I’ve had ample opportunities to get creative in my cooking craft. It helps that I grew up in a household defined by scarcity: not our own, by the time I was conscious enough to remember, but my parents’ poverty. It colored the way I learned to cook, using everything I possibly could, making enough to last, preserving what I didn’t immediately use, and creatively reusing leftovers and scraps.

There are some topics I won’t necessarily cover here. Composting is an option, but there are some bits of food scrap that don’t need to be composted — they can be saved and repurposed for all sorts of things, magic and mundane. Likewise, recycling, buying sustainably, and growing your own food when you can are all great options for reducing household waste in the kitchen.

For the purposes of this post, I want to focus specifically on food scraps. This is an organized list of kitchen scraps that I’ve used in a variety of other dishes and projects. I’m focusing primarily on food waste, not so much on packaging (such as reusing egg cartons, milk containers, boxes, and so forth).

Vegetable Scraps

Freeze leftover vegetable scraps to make stock. This is a fairly common bit of advice — save bits of leftover vegetables to make a vegetable stock or another kind of stock. It’s good advice! I keep a bag in my freezer that I put vegetable scraps in to save until I’m ready to make a new batch of stock. Not all veggies should be saved like this and used for stock! Some make stock bitter or otherwise unpleasant-tasting. Personally, I tend to freeze these for stock:

- The skins, ends, and leftover cuts of onions (just be wary of the skins; too much will make your broth bitter) - The ends of celery (not the leaves — they’re bitter!) - Corn cobs - Garlic skins, ends, tiny cloves that aren’t useful otherwise, and sprouted cloves - The ends of carrots (also not the leaves) - The ends of leeks - Pepper tops/bottoms (not the seeds)

I would recommend against putting things like potatoes, brussels sprouts, cabbage, and leafy greens in there. Potatoes don’t add flavor, sprouts and cabbage make the whole thing taste like those foods, and leafy greens end up bitter. If something has a strong, distinctive flavor (beets, sprouts), I wouldn’t add it to my freezer bag. These scraps often form the veggie portion of my Sick-Be-Gone Chicken Broth spell recipe!

Regrow leeks, green onions, and celery. Pop these in a bit of water and watch them grow back! It’s a fun experiment, and you’ll never have to buy them again.

Plant sprouted garlic. Aside from the fact that you can still cook and eat garlic that’s sprouted, you can plant a sprouted clove in a pot. Care for it well enough, and you’ll end up with a full head of garlic from that one clove!

Fry potato peels. Anytime I make mashed potatoes or peel potatoes for something, I always save the peels. Give them a thorough rinse and shallow-fry them in oil, turning them over until they’re golden and crispy. Toss them in a bit of salt and pepper while they’re still hot, and you’ve got tasty chips to snack on while you cook the rest of your meal! No need to cover them in more oil or anything — the heat will cause the salt to stick right to them.

Save leaves for pesto. Yum, yum, yum. Pesto isn’t just all about basil, you know. Save the leaves from carrots, beets, radishes, and even celery to grind up alongside basil, garlic, salt, and lemon juice for a delicious pesto recipe.

Fruit Scraps

Save citrus peels. Peels from oranges, lemons, grapefruits, and other citrus fruits have a multitude of uses. Candy them for a sweet treat, dry them to add to potpourri or incense, or save them to put into a simmer pot for bright, sunny energy.

Juice the whole fruit. Again, thinking mostly about citrus fruits, when you need the zest from something but not the rest, don’t just throw away the fruit. Squeeze out all the juice you can. Even if you don’t need it right now, you can freeze it to use later in simmer pots, fruity waters, or anything else that needs a touch of juice.

Turn extra fruit and berries into jam or syrup. If you’ve got berries and fruit that are about to go off, or maybe the ends of strawberries, don’t toss them! Look up recipes for jam of the specific fruit you’ve got or make an infused syrup. Syrups in particular can be used for cocktails, teas, and desserts for an extra magical kick.

Pickle watermelon rinds. That’s right. Pickle those suckers. They’re so tasty. I’ve seen people make kimchi with watermelon rinds, too, though I’ve never tried it myself!

Save seeds for abundance work. Seeds in general are great for spells geared toward long-term success, new beginnings, and — when there are a lot of them — wealth. Different fruit seeds have properties that tend to correspond with the fruit they come from, so consider their potential purposes before you just toss them! (Note also that some fruit seeds are toxic; these would be suitable for baneful workings.)

Keep cherry stems for love magic. Have you ever done that thing where you tie a cherry stem with your tongue? If I’m eating cherries, I like to save some of the stems for love workings. Tie them into little knots like you might with string while envisioning ensnaring the love you’re looking for. I wouldn’t do this with a particular person in mind; binding someone to you is almost never a good idea. I’ve used it to attract specific qualities in a person of romantic interest: attentiveness, humor, kindness, and so forth.

Use pits to represent blockages, barriers, and problems. I most often use them in baneful workings, typically jammed into a poppet’s mouth or throat to keep someone from talking shit. It could also represent a sense of dread in that way — a pit in the stomach, uneasy and nauseating. But you could also use them in the sense of removal, ritualistically removing the pit or problem from a given situation.

Herb Scraps

Freeze or dry extra fresh herbs. Different drying techniques are ideal for specific herbs. I’d suggest looking up recommended methods before sticking anything in the microwave. If you’d like to freeze your herbs instead, I typically will lay them on a damp paper towel, wrap them up, place them into a freezer-safe bag, and then put them in the freezer. Most herbs will keep for a couple months this way. When you want to use them, pull them out and let them defrost right on the counter.

Make pesto. Again, pesto isn’t just basil! Experiment with tossing in different scraps of herbs to find out what combination you like best.

Reuse steeped tea. Particularly when I use loose herbal tea, I like to lay out the used tea to dry out. It can be burned similarly to loose incense, though the scent may be somewhat weaker than with herbs that are fresher or unused. I find that it’s fine, since I’m sensitive to smells anyways.

Toss extra herbs into your stock freezer bag. Just like with vegetables, extra herbs make welcome additions to a scrap stock pot. I always make a point to save sage, thyme, marjoram, and ginger. You can add just about anything to a stock pot, but be aware of the flavors you’re adding. Not all herbs will match with all dishes.

Protein Scraps

Dry and crush empty egg shells. This is one most witches will know! I use crushed egg shells for protection magic most often: sprinkled at a doorstep mixed with other herbs, added to jars, and spread around spell candles.

Save shrimp, crab, and lobster shells. They’re a goldmine of flavor. Toss them into water with veggies and herbs, and you’ve got a delicious, easy shellfish stock. Use it to make fishy soups and chowders that much richer.

Don’t discard roasted chicken remains. Use them for stock, just like the shells. I like to get rotisserie chickens on occasion since they’re ready-made and very tasty. Once all the meat has been stripped off the bones, simmer the entire carcass with — you guessed it — veggies and herbs for a tasty chicken stock.

Reuse bacon grease for frying. After cooking bacon, don’t throw away the grease right away. Melt it over low heat, strain the bits of bacon out, and pour it into a jar to put in the fridge. You can use it to fry all sorts of things, but my favorite thing is brussels sprouts. They pick up the delicious, salty, bacony flavor from all that rendered bacon fat. So good.

Other Scraps

Use stale bread for croutons or bread crumbs. When I reach the stale end of a loaf of bread, as long as it isn’t moldy, I like to tear it into pieces and toss it into the oven for a little while. Let it cool and then pulse it in a food processor, and I’ve got delicious bread crumbs! Or, cut it a little more neatly, toss it in oil and seasonings, and then bake, and now I’ve got homemade croutons for salads. You can really hone your herbs for both of these, tuning them to be perfect for whatever spell needs you have.

Small amounts of leftover sugar. I don’t know why, but I always end up with a tiny amount of white and brown sugar in the containers. This can be used in teas, of course, but I like to offer it up to spirits. In particular, my ancestors tend to appreciate a spoonful of brown sugar stirred into a small, warmed cup of milk. You can also look up mug cake or single-serving cookie recipes; often, they’re cooked in the microwave, and they only need a little sugar to make!

Keep vanilla bean pods. Vanilla is fucking expensive. When I have a little extra and want to really splurge for a special occasion, I’ll get a couple pods. And because they’re so expensive, I hate wasting any part of them. They’re good for love magic, sure, but you can also toss the spent pods in a jar full of sugar to make vanilla-infused sugar. I’ll often use the pods to make infused milks, too; warm the milk over low heat, add the pods, and let it steep like tea. It goes great in teas and desserts. For a nice self-love spell, sometimes I’ll melt chocolate into the vanilla milk and make hot cocoa!

Save the rinds from Parmesan and Pecorino Romano cheese. You might not be able to just bite into these, but they’re fabulous additions to a stock pot. They add a rich, umami depth to the flavors. I also like to throw these into pots of tomato sauce to add even more flavor to the sauce.

Used coffee is still coffee. After I make a pot of coffee, I’ll sometimes save the grounds by letting them dry back out. I wouldn’t make another cup of coffee with them, since all the flavor’s gone, but they’ll still have attributes of energy generation and smell great. I like to pack used grounds into sachets to hang in places where I want to encourage more energy and focus, replaced every few days or so. Coffee grounds also have high amounts of nitrogen in them, which can help plants thrive; just be careful about pH values in the soil! You don’t want to hurt your plants with too much acidity.

Final Thoughts

I hope you found these tips helpful! There are a ton more ways to save and reuse kitchen scraps that would otherwise go to waste. Sometimes, tossing stuff into the compost or trash can’t be avoided. But I’ve found that being aware of the possibilities can help diminish the amount that gets wasted.

If you have questions or other suggestions for reusing kitchen scraps, feel free to drop them in my inbox, reblogs, or replies. And if you did enjoy this post, consider tossing a couple dollars in my tip jar! Supporters get early and sometimes exclusive access to my work, and monthly members get bonuses like commission discounts and extras. (:

[roseeycreates-blog]

I made pesto pasta today since my mom requested it, and I also tried that trending cucumber salad from TikTok with sesame oil, honey and chili.

Then I got an idea for the Farmer AU: Farmer Lin is an amazing cook, and her farmers and neighbors are always sharing recipes with her. This time, she got a cucumber salad recipe from a restaurant owner who buys crops from her.

That night, Lin cooked up some pesto pasta and that cucumber salad. After tasting everything, she was happy with how it turned out. When Tenzin got home from the Air Temple (where he’d been teaching young acolytes about the Air Nation), Lin greeted him and told him dinner was ready. Tenzin quickly washed up, eager to see what his wife had made.

He asked about the dishes, and Lin told him about the cucumber salad. Curious, he tried it first and said, "Hmm, it's good—sweet and spicy. I like it." Lin couldn’t help but smile at his reaction.

Tenzin took another bite and said, “You know, this salad is kind of like us. You’re the cucumber, and I’m the sauce. We’re perfect together.”

Lin raised an eyebrow and replied, “So, you’re saying this delicious sauce is you, and I’m the bland vegetable?”

Tenzin quickly tried to backpedal, “That’s not what I meant! Cucumbers are good, and besides, cucumbers are green while the sauce is a mix of yellow and red. See? That’s our color.”

Lin looked at him skeptically. “Right…”

Tenzin continued, “and the sauce is sweet and spicy, just like us.”

Lin chuckled, “Oh, you’re not done yet, huh? Well, I can’t deny that you’ve added some sweetness to my life.”

“And you add spice to mine,” Tenzin whispered with a smirk, making Lin laugh.

“Well, if we’re comparing us to food, this pasta is like us too. I’m the leafy veggies, and you’re the walnuts.”

Tenzin looked at Lin, puzzled, before chuckling and playfully nudging her. “Oh, really? Why is that?”

“Because, like the veggies, I’m good for you and—”

“And?” Tenzin asked, leaning in.

“And walnuts because you’re nuts… my nutty man,” Lin added, trying not to laugh.

Tenzin grinned, shaking his head. “I guess I’ll take that as a compliment.”

Year 1 of Marriage.

[alexsrandomramblings]

When in doubt and needing something quick to make. Pesto. Literally do not need basil and pine nuts to make the stuff. Can use most nuts. Got parsley? Pesto. Got kale? Pesto. Got spinach? Pesto. Got carrot tops? Pesto. Pretty much any fresh herb or leafy green aside from maybe lettuce or cabbage can be pesto. Got a jar of roast peppers or sundried tomatoes? Pesto. Got artichoke hearts? Pesto. Hell, I've even heard you can make the stuff from olives if you've got those.

[kpforpresident]

What if Clarke accidentally kills one of Lexa's plants that she asked her to take care of while she was away? Clarke replaces it with a lookalike but Lexa knows something is off

Lexa, armed with a spray bottle and a glass of her favourite six dollar Trader Joes red, wanders absently through the apartment that her and Clarke have shared for the past year as she hums quietly along with the radio that plays faintly in the kitchen as Clarke bangs around making them dinner. Lexa had winced slightly as she was shooed gently from the kitchen by a slightly manic-eyed Clarke, deciding to not point out the smear of pesto that marred one perfect pink cheek.

She picks up the slender silver watering can from its home on the mantle as she gently tips the spout into the base of that same Thai Constellation Monstera that had brought them together a few years ago, smiling slightly as the semi-dry soil soaked up the clear waterfall like a thirsty sponge. Lexa had flown out to the west coast at the last minute over the weekend to meet Anya and Raven's newest little one, a bright eyed little girl with a singular tuft of midnight hair and the most beautiful rosebud mouth that Lexa had ever laid eyes upon. She was named Jo after their favorite character from their beloved Louisa May Alcott book, and she had completely and utterly twined Lexa around a perfect little finger within the first minutes of meeting.

Lexa smiles softly as she remembers how Jo had slept on her shoulder as Raven and Anya had chatted softly in the background, eyes tired but alight with the soft kind of contented love that only parenthood could bring.

Burnt orange light bathes their living room as the sun quietly sinks below the skyline, casting burnished golden shadows over everything. Lexa continues to sip from her crystalline glass and tent to the plants she knows that Clarke most likely nervously avoided with all of her might while Lexa was away.

Her fingers brush over the fern that slumps on the small stool next to her favorite reading chair, the slouchy green velvet an idea place to curl up on a rainy morning with a cup of tea and a novel.

She's halfway across the room to dump the remainder of the water onto the fiddle fig that stand sentry by the doorway when a thoughtful crease mars her forehead as Lexa slowly retraces her steps to cast another thoughtful eye across the leafy green fern.

"Love?" Lexa calls as she wanders her way back across the worn hardware floors, battered wood gleaming slightly in the dying light of the lazy Saturday.

Clarke hummed an affirmative as a golden halo of hair popped out of the kitchen door, eyes lighting up as she glided forward to press a soft kiss to Lexa's wine flushed cheek. Lexa leaned into the small act of love as she moved around the counter to perch on a barstool so as to not get into the way of the culinary hurricane that was Clarke making homemade pasta.

"Clarke?"

Clarke looks up with a quicksilver smile as she tosses the pasta into the battered pot at the back of their small stove, stirring as she deftly sprinkles a pinch of salt into the merrily burbling water.

"Lexa?" Clarke chirps back, obediently moving away from the stove to focus on Lexa. Clarke scoops her wine glass off the counter as she enters Lexa's orbit, cradling the pale liquid in one hand as she brushes errant hairs out of her field of vision with the other.

"Why is the fern in the living room different, Clarke?"

Lexa watches with faint amusement as her words sink into Clarke, sees her process as a faint flush steals across already reddened cheeks, her fingers twitch around her wine glass as she flounders slightly. Because Lexa knows Clarke and her infinite roladex of facial expressions by heart, Lexa can also tell when Clarke decides to go with honesty as a faint pout shadows her bottom lip.

"I'm sorry Lex, I tried," Clarke beseeches as she spreads the fingers on her free hand placatingly, a small poof of flour flying off of her person as she practically vibrates with the energy of someone newly condemned. "The damn thing just crisped immediately when you left, and I know you said that one in particular is picky, and I couldn't do anything to revive that silly little fringe plant, so I went to Indra and-"

Lexa, whose eyebrows had been climbing higher and higher on her forehead throughout Clarke's impassioned speech, holds up a finger to cut off her harried lover before steam can begin to spout from Clarke's ears.

"Clarke, it's fine, it's just a maidenhair fern," Lexa soothes as she reaches across the bar to grab a flailing limb, smoothing her thumb across Clarke's hand as she feels her girlfriend's entire body relax at her touch.

"I- well- ok," Clarke lamely finishes, peering up at Lexa from her lower position with guileless eyes.

Lexa presses an adoring kiss to Clarke's hand as she smirks slightly, swinging her legs off the barstool to move into the kitchen to help tug down plates as Clarke hastily stirred the noodles.

"I can't believe you thought you'd just be able to swap plants and that I wouldn't notice, I run a plant shop, for chrissake, Clarke," Lexa manages to laugh around a mouthful of wine as she playfully hip checks Clarke.

Clarke shakes her head emphatically as she stirs fresh pesto into the now-drained pasta, spots of red still high on her cheeks.

"They're both green and fluffy and I cannot tell the difference Lexa, not all of us can identify every plant and fungi in the animal kingdom with one eye closed--"

Unbeknownst to the girls, the sun crept slowly below the horizon as night settled, velvety and infinite, over the city of Polis.

[speedlimit15]

i made the most amazing sandwich just now

recipe below lol

2 pieces of long sourdough lightly toasted for bread

right out of the toaster spread one side of each piece with a thin layer of butter, let that cool while you do the rest of this stuff

smash/chop one clove fresh garlic and a sprigs worth of rosemary leaves (like 1-2tbsp i suppose)

hopefully you have a boiled egg, if not boil one real quick: bring water to a nice strong boil FIRST then gently drop cold egg into boiling water for 5min:soft 7min:med 9min:hard then place in bowl of ice or very cold water for a while

now go back to your toast. it should be fairly room temp by now and the little bit of butter should be fully soaked up, so go ahead and spread a thin layer of mayo on there. if you’re out of mayo, and you have an egg and 1/4 cup of oil and a lemon or lime and some salt (and a whisk or hand mixer or immersion blender to make it easier), no you’re not out of mayo, go look up a five minute recipe, you will have very good mayo once you follow that

anyway, hopefully you have pesto. if so, use a spoon to put a little on each slice of toast and use the back of the spoon to spread it around thinly on top of the mayo. if not, whatever, no big deal, chopped fresh basil leaves will also work well here, but either way sprinkle your fresh garlic and rosemary mixture evenly over top of this. crack some black pepper all over that shit and parmesan if you’re fancy

put some spinach or other leafy green on one side of the toast. this will be your bed for your eggs and also a nice leaf for your body to enjoy. optional tomato/onion here as well if you have and like them

now go ahead and peel your boiled egg if you haven’t, then cut it in half and then each half into halves. do this over the sandwich to make sure no egg drops on the floor or counter or whatever especially if it’s boiled softer. arrange the pieces nicely on the toast, you can add a second egg if your toast is big enough

ok, so we’re almost done. sprinkle a little salt on the egg pieces, pepper too, parmesan if you’re like me, then take extra virgin olive oil and BARELY zigzag it across that sandwich. like a light drizzle at most you know. then do the same with some balsamic vinegar. you can also skip the oil and vinegar and use a premixed vinaigrette

then put your second piece of toast on top and you’re done! if it’s more than 5 inches across i suggest cutting it in half to make it more manageable

this is called jess’s fancy egg salad sandwich

[exhuastedpigeon]

what's your favourite bread to bake? meal to cook? sandwich?

Howdy anon!

My favourite bread to bake is probably an herb loaf. I love going out into the garden and getting herbs and adding them to my bread. It makes me feel like a witch going into the forget (urban backyard made of concrete) to get supplied for a potion (loaf of bread).

Favourite meal to cook changes depending on the season, right now it would be homemade pasta with homemade pesto (basil from the garden of course) but in the fall it's probably potato soup and in the winter a vegetarian shepherd's pie with lentils instead of meat.

Favourite sandwich - okay break with me here. Homemade bread, mayo, mustard, homemade spicy pickled carrots, leafy green (dealers choice), thinly sliced smoked tofu that you roast in the oven to get a little texture, avocado if you have it, tomato if you like it, another slice of homemade bread.

anonymously ask one thing you want to know about me

[penelopecruzcoded]

i had such a nice dinner tonight, pesto pasta on a bed of spinach and veggies and dip for a side. i’ve been shovelling unreal amounts of spinach into everything i make, meals and smoothies and all kinds. things i never thought i’d catch myself saying. how it be when your body starts craving leafy greens of its own volition. crazy.

[rabbitcruiser]

National Spinach Day

It’s not just Popeye who will be strong to the finish on National  Spinach Day. In fact, anyone who chooses to celebrate the day by  consuming some of this leafy green plant will get to join in on the  health benefits as well!

Packed with nutrients such as Iron, Vitamin A and Calcium, spinach is  known for being a healthy part of a balanced diet – but do we eat  enough of it?

Well, that’s what National Spinach Day is all about!

History of National Spinach Day

Originally from Persia (the area that is now Iran), spinach made its  way to China in the 7th century, where the people referred to it as the  “Herb of Persia” or the “Persian Green”. The vegetable eventually ended  up in Europe a few hundred years later, when it landed in Spain. In  fact, for some time the English referred to spinach as “The Spanish  Vegetable”. It didn’t make its way to being cultivated in North American  until sometime in the early 1800s.

Possibly the most famous person in history to be associated with  spinach is 16th-century noblewoman, Catherine de’ Medici, who ruled  France from behind her three sons for many years. Originally from  Florence, Italy, she moved to France when she married King Henry II. It  is said that Catherine loved spinach and made sure her cooks served it  at every meal. Because of this, even today, meals that are made with  spinach are often known as “Florentine” in honor of the birthplace of  Catherine de’ Medici.

This dark, leafy green vegetable that grows in groups that form a  rosette-type shape is part of the “goosefoot” family, with its close  relatives being Swiss chard and quinoa, as well as beets. Spinach has a  few different varieties that offer different shapes and sizes of leaves.  

Taking some time to celebrate National Spinach Day acts as a little nod to this tasty, healthy vegetable.

How to Celebrate National Spinach Day

While it might seem a little far-fetched to spend the day celebrating  the wonders of spinach, it’s possible–and can even be a load of fun!  People who want to celebrate National Spinach Day can employ a variety  of ideas for ways to the day, it just takes a bit of creativity.

Consider giving these ideas a try or come up with other ideas of your own:

Try Creative Ways to Serve Spinach  

Why not try a new recipe on National Spinach Day? Sauté it in olive  oil and a little bit of garlic – or what about a baby spinach salad with  mozzarella cheese, avocado slices, and crispy bacon crumbled on top?  Delicious!

Other tasty ideas for meals that include spinach are:

Bacon, spinach, and gorgonzola pasta

Spinach, artichoke, zucchini dip (with pita bread or baguette)

Spinach spanakopita (a traditional Greek pastry dish)

Creamy spinach soup

Spinach lasagna (a vegetarian take on the traditional Italian dish)

Spinach pesto on flatbread pizza

Spinach quiche (also called Quiche Florentine)

Mushroom and spinach risotto

Some people like to purée spinach up and hide it in soups and pizza  sauces for the finicky eaters in the family who may not prefer to eat it  straight up.

So, no excuses – get your leafy greens down on National Spinach Day!

Learn About the Health Benefits of Spinach  

Just like many vegetables, the healthiest way to serve and eat  spinach is fresh and raw. However, even when it is cooked, it still  remains one of the healthier vegetables. These are just some of the many  nutritional benefits:

Fiber aids the digestive system

Vitamin A (carotene), for healthy organs and eyes

Iron helps with red blood cells and tissue health

Vitamin C, antioxidants, and a booster for the immune system

Folic Acid, useful in cell function and tissue growth

Calcium, essential for bone health

Antioxidants, help remove free radicals that cause oxidative damage

While spinach also has a small amount of natural sugars and  carbohydrates, these are small in comparison to the myriad of other  health benefits provided by this tasty veggie.

Try Growing Spinach in the Garden  

Getting enough leafy greens in the diet is much easier for people who  can grow their own! And, actually, spinach is not a particularly  difficult one to grow. It’s an annual plant, meaning that it needs to be  re-planted from seed each year, but it’s hardy and enjoys weather that  is somewhat cool (but not cold).

National Spinach Day might be a bit too soon in the year to start a  garden outdoors in many parts of the world. If this is the case, it’s  simple to begin an indoor planting of spinach from seed and then move it  outside when the weather permits. Spinach likes cool weather. So, as  long as there is no risk of frost, the spinach plants should do fine  outside in the spring.

As soon as the leaves are large enough to eat, the spinach is ready  for harvest. It is healthiest when eaten as quickly as possible after  harvesting. However, it can be stored, loosely packed, in a sealed  plastic bag for several days. Don’t wash it ahead of time as it could  get mushy. Simply wash it just prior to eating or cooking with it. It  can also be frozen while it is still fresh.

Since it only takes about 6 weeks from the sowing of seeds to harvest  time, it has a quick turnaround time. This means that it’s a great  vegetable to grow in the spring as well as in the cooler autumn months  so that there’s enough for the family to eat all throughout the growing  season.

Take in Some ‘Popeye, the Sailor Man’

Some younger folks might not be familiar with the connection between  Popeye and spinach. But those of a certain generation will possibly  remember not only the Saturday morning cartoon but also the little  jingle song that went along with it!

Going further back, even before it was an animated cartoon, more  mature folks might remember that Popeye started out as a comic strip in  the newspapers in the late 1920s. Eventually, decades later, a  live-action film tribute was created in 1980, starring Robin Williams.

The theme of the character, Popeye, was that he was a rather average  little sailor guy, with eerily large, tattooed forearms who smoked a  pipe. And when he ate his spinach? Well, he would immediately gain  superhuman strength and be able to punch the lights out of his  arch-nemesis, Bluto, in order to help one of his friends who were in  need. (Popeye and Bluto were constantly fighting over the affections of  the tall, extremely skinny Olive Oyl.)

As it turns out, pop culture actually can have a positive influence  on the world, proven by Popeye. After the character started eating  spinach, children began asking for it and sales in the United States  skyrocketed by one-third. That was quite a boost for the spinach  industry–and the health of those children!

Source

[creatinghealthandwellnessnow]

Did you know that Bugs Bunny was modeled after Clark Gable’s character stood by a fence chomping carrots, with his mouth full, in the 1934 film “It Happened One Night?” And it is said that Mel Blanc, the original voice of Bugs Bunny, didn’t like carrots! Funny, because researchers have found that rabbits in the wild will eat sweet carrots but actually prefer the leafy greens on the top better. In @hminutritionschool, we learn that those greens and their B2, Riboflavin, not only help people stay calm, maintain a healthy nervous system, support adrenal function and facilitate key metabolic processes but also are instrumental in Acetylation in the Phase II liver detox pathway. Carrots also promote healthy vision, aid in weight loss, and improve skin health, immunity and digestive health. And not only is the root edible but also the leaves as pesto, the flowers for salads or jelly and the seeds to flavor foods! Carrots are also an excellent source of Vitamin A and Beta-carotene, source of Vitamin C, Vitamin B6, and Vitamin K, are high in fiber, and are great energy boosters. Even though they are 88% water, it is said that one carrot gives enough energy for a mile walk! And it’s a fact that the nutritional value of carrots changes during the cooking process. Raw carrots in juices or steamed are rich in vitamins, minerals and antioxidants. But cooking carrots releases more beta-carotene, around 40%, which gives the yellow-orange pigment that becomes Vitamin A, which helps your eyes, immunity and skin. Unfortunately, according to a 2010 study, 4% of Europeans suffer from carrot allergies which include a sore throat, swollen lips and tongue, and itching on the mouth and ears. For more fun info on carrots check out the “Healthy Trivia” reel in a previous post! 💚 Julie https://www.instagram.com/p/CnSIpJOuckR/?igshid=NGJjMDIxMWI=

[whfarms]

Hosting A Galentine’s Day Dinner Party? Try Out This CBD Pesto Pasta With Spicy Shrimp Recipe!

In CBD Education, this recipe will make you experience the best of both worlds if you like pasta and seafood. It's a nutritious, tasty, and lightweight dinner with plenty of White Label healthy unsaturated fats, high-quality proteins, complex carbs, and White Label CBD Products like CBD-infused green pesto.

 Ingredients for CBD Raw Pesto:

·         ½ cup fresh parsley

·         ½ cup cherry tomatoes

·         1 tbsp pine nuts

·         4 tsp WH Farms Co. Full-Spectrum CBD Oil

·         A pinch of salt and black pepper to taste

·         2 medium garlic cloves

·         2 tbsp olive oil

 Ingredients for Spicy Shrimp:

·         2 tbsp butter

·         1 tbsp olive oil

·         1 tbsp lemon juice

·         8 oz uncooked penne pasta

·         1 lb asparagus, cut into 2-inch pieces

·         1-2 cherry tomatoes, halved

·         1 tsp red pepper flakes

·         1 tsp cayenne pepper

·         Salt and black pepper to taste

 Instructions:

To make the pesto, wash the leafy greens in cold water and combine all pesto ingredients in a food processor. Blend until the pesto has reached the consistency of a creamy sauce.

With a spoon, scoop up the pesto sauce and place it in a small bowl. Refrigerate after wrapping it in plastic wrap.

To make the shrimp pasta, boil water in a big pot over medium heat and then add the uncooked penne pasta. Cook as directed on the packet.

Heat the butter and olive oil in a large saucepan over medium heat until completely melted.

Before adding the shrimp to the pan, coat both sides with the previously ground red pepper flakes, cayenne pepper, salt, and black pepper. Squeeze in the lemon juice and heat until each side of the shrimp turns pink.

Asparagus should be washed and chopped into 2-inch blocks. For the last 3 minutes of cooking time, add the asparagus to the pasta. Drain the water and set it aside.

Add the pasta and asparagus to the pan once the shrimp are properly cooked. Remove from heat after about a minute of sautéing.

6–8 tablespoons pesto, combined Garnish with cherry tomatoes, fresh basil leaves, and shaved Parmesan cheese on top.

We enjoyed our CBD Pesto Pasta, did you? Tell us in the comments below.

Interested in knowing what else CBD can do? Book a call with us here

[fathimashammas761]

The Best Plants to Grow in a Hydroponic Farms: A Comprehensive List

Hydroponic gardening has become a game-changer for growers seeking efficient, sustainable, and space-saving ways to grow plants without soil. Whether you’re a beginner or a seasoned hydroponic farmer, choosing the right plants to grow is crucial for maximizing yield and ensuring success. In this blog, we’ll explore the best plants to grow in a hydroponic system and how to select the most suitable crops for your setup.

Why Choose Hydroponic Farming?

Before diving into plant selection, it’s important to understand why hydroponics is such an effective growing method. Hydroponics involves growing plants in a nutrient-rich water solution, allowing for faster growth, higher yields, and more efficient resource use than traditional soil-based farming. With no soil, plants rely on water and nutrients directly, which means you have better control over their growth and fewer pests and diseases to manage.

Hydroponics is ideal for small spaces, urban areas, and climates where traditional farming may not be feasible. By growing vertically or in compact systems, hydroponic farms can optimize space and minimize water consumption.

Factors to Consider When Choosing Plants for Hydroponics

When selecting plants to grow in a hydroponic system, it’s essential to consider several factors:

Growth Cycle: Choose plants that have a relatively short growth cycle, especially if you’re growing in a controlled environment like an indoor farm or a small home system. Crops like leafy greens and herbs are great options.

Water and Nutrient Requirements: Different plants have varying needs for water, light, and nutrients. Some crops are more tolerant of hydroponic systems, while others might require more precise conditions.

Space Availability: If space is limited, opt for compact, vertical-growing plants like herbs, lettuce, and strawberries. You can grow more in less space by using a vertical hydroponic setup.

Climate Suitability: Choose plants that thrive in the conditions of your hydroponic system. Some plants, such as tomatoes or cucumbers, require warmer temperatures, while leafy greens like lettuce do better in cooler conditions.

Best Plants to Grow in a Hydroponic System

Now let’s take a closer look at some of the best plants to grow hydroponically.

1. Lettuce (Lactuca sativa)

Lettuce is one of the most popular and easiest crops to grow hydroponically. It thrives in systems like deep water culture (DWC) or nutrient film technique (NFT). Lettuce grows quickly and doesn’t require much space, making it ideal for both beginners and commercial hydroponic farms.

Why It’s Great for Hydroponics:

Grows quickly (often within 3-4 weeks)

Prefers cooler temperatures

Doesn’t require direct sunlight, making it perfect for indoor hydroponic gardens

2. Spinach (Spinacia oleracea)

Spinach is another excellent choice for hydroponic systems. It prefers cooler temperatures and requires moderate amounts of light. Spinach grows rapidly and can be harvested multiple times, allowing for continuous production.

Why It’s Great for Hydroponics:

Thrives in nutrient-rich solutions

Prefers cooler environments

Grows quickly and can be harvested frequently

3. Herbs (Basil, Mint, Parsley, Cilantro)

Herbs are among the easiest plants to grow hydroponically. They require less space and grow quickly in systems like aeroponics and DWC. Whether you’re growing basil for fresh pesto or cilantro for tacos, hydroponics provides the perfect environment for these flavorful crops.

Why They’re Great for Hydroponics:

Grow fast and require minimal space

High-value crops for culinary use

Can be grown year-round, especially in indoor systems

4. Tomatoes (Solanum lycopersicum)

Tomatoes are one of the most rewarding crops to grow hydroponically. With the right system and nutrient management, you can grow sweet, juicy tomatoes year-round. Tomatoes require a bit more attention than leafy greens, but the results are worth it.

Why They’re Great for Hydroponics:

High yield potential in controlled environments

Ideal for vertical hydroponic systems

Requires plenty of light, making them perfect for sunny locations

5. Cucumbers (Cucumis sativus)

Hydroponic cucumbers are a great choice for gardeners with enough vertical space. They grow best in a nutrient film technique (NFT) system or drip system. Cucumbers require a lot of light and can be grown year-round in the right conditions.

Why They’re Great for Hydroponics:

Ideal for vertical farming systems

High yields and fast-growing

Requires plenty of light, making them suitable for greenhouse or sunny environments

6. Strawberries (Fragaria × ananassa)

Strawberries can be grown hydroponically with great success, offering a high-value crop that yields fresh berries year-round. Growing strawberries in a hydroponic system allows you to control variables such as nutrients, water, and light, leading to better fruit production.

Why They’re Great for Hydroponics:

High-value fruit crop with year-round potential

Thrives in vertical hydroponic systems

Requires moderate light and temperature control

7. Peppers (Capsicum spp.)

Peppers, both sweet and hot varieties, can thrive in hydroponic systems, especially vertical setups like those used for tomatoes and cucumbers. They require warm temperatures and lots of light to grow successfully but are otherwise well-suited to hydroponic environments.

Why They’re Great for Hydroponics:

High yield with proper care

Ideal for greenhouse or indoor environments

Grows quickly in warm temperatures

8. Kale (Brassica oleracea)

Kale is a superfood that is well-suited to hydroponic growing. It grows quickly and produces a high yield, making it an excellent choice for hydroponic farmers looking to maximize space and profit. Kale thrives in cooler temperatures and can be grown in systems like NFT and DWC.

Why It’s Great for Hydroponics:

Grows rapidly with proper nutrients

Can be harvested multiple times

Prefers cooler environments, making it perfect for indoor gardens

9. Radishes (Raphanus sativus)

Radishes grow incredibly fast and are great for beginner hydroponic gardeners. They are typically grown in a deep water culture (DWC) or Kratky method system. Radishes grow quickly, often within 3-4 weeks, and do well in a variety of hydroponic setups.

Why They’re Great for Hydroponics:

Fast-growing crop

Easy to maintain and harvest

Requires minimal space, making them ideal for small systems

10. Watercress (Nasturtium officinale)

Watercress is a leafy green that thrives in hydroponic systems, especially aquaponics setups. It grows rapidly and doesn’t require a lot of attention, making it ideal for both beginners and commercial growers. Watercress can be grown year-round in indoor hydroponic systems.

Why It’s Great for Hydroponics:

Grows quickly in nutrient-rich solutions

Suitable for aquaponic systems

Prefers cooler temperatures, ideal for indoor environments

Conclusion

Hydroponic farming offers a diverse range of plants that can be successfully grown without soil. From leafy greens like lettuce and kale to fruit-bearing crops like tomatoes and cucumbers, there are plenty of options for every hydroponic grower. When selecting plants for your hydroponic system, consider factors like growth cycle, space requirements, and climate suitability.

[znaturalfood]

Homemade Spinach Pizza

Spinach Pizza: A Nutritious Twist on a Classic Dish

Spinach pizza combines classic pizza flavors with the added nutrition and unique taste of spinach, making it a go-to option for those looking to enjoy a wholesome meal. Spinach, packed with vitamins A, C, and K, along with essential minerals like iron and calcium, transforms pizza from indulgent to nutrient-dense. Here’s how you can make spinach pizza and why it’s an ideal choice for health-conscious food lovers.

How to Make a Delicious Spinach Pizza

Creating a spinach pizza at home is simple, and it can be customized with a variety of flavors and toppings. Start with a quality pizza dough base—either homemade or store-bought. Next, choose between a traditional tomato sauce or a white sauce as the base. For those looking for a more herbaceous, fresh flavor, a pesto sauce pairs wonderfully with spinach.

Sauté fresh spinach with a little olive oil and garlic for a few minutes to prevent excess moisture on the pizza, which keeps the crust crisp. Layer the sautéed spinach on top of the sauce and add shredded mozzarella cheese or a blend of mozzarella and feta for a Mediterranean touch. Other complementary toppings include olives, sun-dried tomatoes, red onions, and artichokes.

Baking Tips for Perfect Results

Bake the spinach pizza at a high temperature (around 475°F or 245°C) for about 10-12 minutes to achieve a golden-brown crust and bubbly cheese. The high temperature ensures the toppings meld perfectly without overcooking the spinach, preserving its nutrients and vibrant color.

Why Choose Spinach Pizza?

Beyond taste, spinach pizza supports wellness. The leafy green provides antioxidants and fiber, promoting heart health and digestion, while adding minimal calories. It’s an easy way to get extra vegetables into a favorite dish, making spinach pizza a versatile choice for both adults and kids.

For more inspiration on creating spinach pizza, explore additional recipes and nutritional tips at Z Natural Foods.