Yard Sales are Relaxing and Therapeutic

I like to shop at yard and garage sales. I find it therapeutic and so relaxing. Why?

Yard and garage sales take me into close-by neighborhoods where the flowers, shrubs, trees, and landscaping are in full bloom. Everything is colorful, prolific, and so fragrant. It's simply beautiful to just take the time to ride through the neighborhoods and take in the beauty as a locate my destination.
Look at all my finds.

How to Store Fresh Basil - doesn't turn dark!

Have you ever bought fresh basil only to have it turn dark after a day or two? 

I love to keep fresh basil in the refrigerator, but I am so disappointed when it doesn't last that long. 

I just learned a way to make it last. In fact, the friend who shared this tip with me says her basil and other fresh herbs last and stay fresh for weeks in the refrigerator with this method. 

Summer Rainbow Salad

There is no better time to make flavorful salads than during the summer when the produce is ripe, juicy, and plentiful. I like to use tomatoes in the summer as the base of my salads instead of lettuce. 

Farm Fresh CSA vegetables 

I had company last night, and I made this flavorful summer salad! 

I belong to a CSA farm where I get a weekly supply of freshly picked farm vegetables. 

I used most of the veggies that I received from my CSA this week in my salad:  tomatoes, cucumbers, fennel, cabbage, celery, red onion, fresh basil, fresh mint, plus I added some sliced black olives and  slices of avocado sprinkled with cumin. The salad was pretty to look at and absolutely delicious to eat. If you want to make a meal out of it, you can add in a some chickpeas!

Too hot to even eat outdoors

I made this salad in the morning, covered it well and didn't dress it until we came to the dinner table. It was 97 very hot and humid degrees today and remained about 88 and humid well into the evening! Way too hot to heat up the house; way too hot to eat on the deck. This cold salad with my powerful tangy citrus dressing ( I'll be sharing this coming week)  is the perfect hot weather solution.

Growing my own cherry tomato plants of my deck

Farmers Market Fresh 

Although we eat salads every night of the year, my summer salads taste really special because I am able to use locally grown vine ripe organic vegetables for them. Some of the veggies, I even pick myself at my CSA.  

I enjoy going out into the fields to pick my own produce. It is a grounding experience and makes me appreciate the effort it takes to grow and harvest these crops. (I certainly don't waste leftovers that I spent hours picking in the fields).

When it's hot and sunny a crop such as green beans can take time to bend down and collect. It's not the same as picking up a bag a the market. Picking your own gives you a whole new perspective and gratitude about food!

Summer Produce Offers Variety

There is no reason to limit your salads to lettuce, tomato, and cucumber salad during the summer (unless that's all you like) when there is such a vast amount of produce to choose from.

Since we get the greatest amount and variety of nutrients by eating a rainbow of colors, look for as many colors as possible for your salads. If you are following Weight Watchers or just concerned about your weight in general, salads provide fiber and nutrients with relatively low points or calories. 

Without the olives and avocado, this salad is zero points plus- in addition if you sprinkle with fresh lemon juice it brings out the flavors even more with extra taste, but no extra calories.


Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 10-12 minutes
Cook Time: none
Serves : 6

Ingredients; 
8 medium ripe summer tomatoes, chopped large
6 kirby cucumbers, chopped
1 cup chopped celery
2 cups chopped cabbage
1/4 cup chopped mint
1/4 cup chopped basil
3/4 cup of chopped red onion
1/2 cup chopped fennel
3/4 cup of sliced black olives
1 medium Haas type avocado, sliced
optional: 1 teaspoon cumin
optional: 1 cup of chickpeas

Directions: 

In a large serving bowl, assemble all of the ingredients except the avocado and cumin. 

Immediately before serving, add the slices of avocado to the top and sprinkle with the cumin. 

Drizzle with dressing before serving. I used my citrus dressing.

lemon mint dressing or my Bold Lemon Dressing

Easy Summer Salad Fixings and Salads

Fennel is always fun to add to perk up a salad. It has a mild licorice taste and the consistency of celery.

Red or green cabbage keeps in the refrigerator much longer than lettuce and the red adds beautiful color as well as taste. The cabbages usually impart a sweet flavor to the salads-you like coleslaw right? why not try some chopped cabbage in your salads? You could also make a red , orange, and green beautiful coleslaw salad.

Red onion is one of our favorites. I also chop it small and we love the flavor with ripe tomatoes. One of my favorite ways to add red onion to salads is to soak my red onion slices in white vinegar for a few hours and it turns to a pickle taste. It is not only a great toppings for BBQ salads, but a great topping for sandwiches. Click o see how to make pickled red onions

Basil- You can get fresh basil in most supermarkets or farmer's markets, but you can also grow your own in a pot on your windowsill in winter and on the deck or patio in summer. Tip: If you grow basil indoors, it grows best if you place the pot itself in a small bowl and put the water in the bowl. I used to buy basil plants for the house, water the soil, and they would die in 2 weeks. With the bowl watering method, I had months of blossoming basil all winter on my window sill. Grow Your Own Herbs on the window sill or deck.

Mint- You can buy fresh mint in the supermarket or start growing your own. It grows like a weed, comes back every year, and is lush and plentiful. Once you plant some mint, you will have it forever.
How to grow mint.

Jicama- a sweet crunchy low calorie vegetable that is a wonderful addition for any salad.  It's Available in most supermarkets. The first time I had jicama ( pronounce hic-a-ma) was in Mexico where they cut it into spears and chomp away. It is delicious. If you are unfamiliar with jicama read my previous post all about jicama or make my Jicama Rainbow Salad 

Raw Corn right off the cob -You can cut the corn right off the cob without cooking it and add these delicious morsels to any salad. They bring sweetness, crunch, and flavor. Kids especially love this. I sometimes make a Fresh Corn and Tomato salad which is so easy and especially delicious mid summer

Linked to : 

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Grow Scallions in Water

Growing the ends of used scallions in water on your windowsill is similar to growing your own fresh herbs but easier ; I saw this ridiculously easy idea on Pinterest, and it works! 

You can grow a continuos supply of green onions right on your windowsill starting with the 99 cent bunch of scallions that you buy in the supermarket.

They don't even need soil to grow; They will grow in water in a small glass!

You know the white ends of the scallion with all the roots? ( the part you probably throw away?) After you use your the green part of the scallion, don't throw away the white ends. Those little suckers will grow a whole new scallion, and the scallion will grow quickly like in a week!

white ends after they were in water for a week

I saw the idea a long time ago, but it wasn't until last week that I thought I'd give it a try. Within one week, I have an entire bunch of scallions all over again. Yes, that quickly. Who knew?

Don't store scallions in your refrigerator

Even if you do not want to grow your own continuous supply of scallions, this method is also a way to just keep your scallions fresh. Store your scallion in some fresh water just like flowers! How many times to your find that the scallions you purchased last week went bad in the refrigerator? 

Have you ever done this before? Talk about frugal. You get all the scallions you want from one bunch. After a month or two it may get funky (change the water often), so throw away and just start with a new bunch!!


How to Grow Scallions on Your Windowsill

Materials Needed: 
A glass jar
Water

Directions

1. Wash your scallions well and use as much of the green part as you like.
2. Place the white ends with all the roots in a small glass after you have cut some of all of the green part off. Cover the white ends with filtered water.
3. Place on your counter, windowsill, deck, or patio.
4. Change the water every 3 days. ( I like to keep mine on my counter, so I remember to change the water)
5. It begins to grow immediately. Within a week, you will have tall green shoots that you can use for your cooking. They will just keep growing and growing!

Have you tried this before? What do you think? 

I love your feedback, so please leave a comment. 

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

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Help! Poison Ivy in My Mint Patch

Can you help  me with a natural way to get rid of poison ivy in my mint garden?
Twenty seven years ago when we moved into our house, I planted one lone little sprig of mint in the ground behind my deck. Within 3 years, it spread into a beautiful lush 10X4 herbal garden of mint.

I can't tell you how much I enjoyed my mint patch. It is a perennial herb so it popped its head through the hard cold ground every March and would hang on, still producing meekly, until mid November!  The picture above is last season's patch in full bloom in June!

I found so many ways to enjoy that mint.

I added fresh mint to all my salads, omelettes, fruit salads, etc.
I dried the mint and added it to my cooking
I made minted drinks like mint tea, mint lemonade, and mojitoes
I made mint pestos and added dried mint to my veggies
I cut fresh mint to keep in a vase in my kitchen
I enjoyed the beautiful aroma of the mint when the wind was blowing

A bunch of fresh mint from my mint garden last summer

Over the years we and our friends and neighbors have enjoyed the fruits of that plentiful patch of mint that grew literally like weeds and was invincible. It was invincible until this spring.

Here's what happened. As usual, in the early early spring, I started to search for the little mint plants to break through the soil. I wasn't disappointed. The aromatic greens survived the harsh winter and returned in full force.

Unfortunately, they weren't the only plants to arrive this year. The mint was now sharing the patch with a very healthy batch of poison ivy plants. Lots and lots of them throughout the entire minted area.

I couldn't believe it, but it's true. I'm not even sure what to do .
I know I have to get rid of the poison ivy or it will probably spread all around my yard.

Unless one of my readers has a solution, I don't know how to get rid of the poison ivy without destroying the mint.

Here's what I did so far: I covered myself  in plastic and tried to physically pull out the plants, but there were too many of them and some were very small. I doubt it was even effective because I couldn't get the root of those darn things.

Do you think my mint garden is doomed? gone forever?
Can I even get rid of the poison ivy?
I'm no farmer- I would appreciate your 2 cents- any suggestions for how to rid the poison ivy naturally?


When I researched Natural Solutions I found 
1. Spray leaves with vinegar and salt solution
2. Pour boiling water on the plants
3. Pull out the plants ( very carefully) - don't burn them ( the fumes are toxic to the lungs) - bag them in plastic and tie well before discarding.

Any suggestions how to salvage my mint or do I have to forget it and start over again in another spot?


Some of My Previous Recipes Using Fresh Mint

                                   Frozen Kiwi Mojito with Mint  ( virgin and alcohol version)

Beet Salad with Mint, lemon, and celery

Cold Yogurt Cucumber Soup with Fresh Mint

Jicama Mint Salad 

How to grow herbs on your windowsill or deck ( how to dry mint) 

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I need recipe testers : are you willing to test a recipe ( or two or three) and answer a few questions.?
contact me at vegyid2@yahoo.com or leave a comment at the end of the post. thanks
1. rate the recipe 1-10 on taste
2. Were the instructions clear?
3. Did the recipe turn out well ?
4. Any adaptations you would suggest?
5. Rate the recipe on ease? 1-10
6. Any comments?

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Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian/vegan and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

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Ayurvedic Anise and Cardamom Tea

Do you enjoy herbal tea?
This herbal tea is not only soothing, but good for your digestion.

This Ayurvedic herbal tea blend is tasty, aids the digestive system, and is relaxing. It is made from anise seeds and green cardamom pods that can be purchased in bulk at a reasonable price in any Indian grocery store. Anise and cardamom pods ( not ground) can also be purchased in some supermarkets in the spice isle, but be prepared to pay a higher price than in an ethnic store.

I live in Bucks County, Pennsylvania directly across the river from where the historical Battle of Trenton was fought against the British during the American Revolutionary War. In 1775, George Washington set up headquarters on many properties throughout Bucks County to plan that very battle. One of his headquarters, known as Headquarter's Farm, is an historic site that was later sold to private investors.

Purchase anise seeds and green cardamom pods at an Indian Grocery Store or supermarket

You may be wondering what George Washington and the Battle of Trenton  have to do with this herbal Tea.

Well, In the 1980's,  the carriage house at  George Washington's Headquarter's Farm was home for a year to my good friend Vicki. It was there at Headquarter's Farm that I was first introduced to this aromatic Ayurvedic tea.

Vicki had an historic rustic kitchen and loved to make things from scratch. This tea was an Ayurvedic herbal blend that she learned in her many travels to India. Until this day, whenever I visit Vicki, we always enjoy good conversation and a cozy cup of her homemade anise and cardamom tea.

Are cardamom and anise seeds healthy? You bet..
Spices  are very rich sources of vital nutrients and antioxidants. Cardamom provides calcium, iron, magnesium , phosphorus, potassium and zinc. Cardamom also has small amounts of Vitamin C, B6, B1, B2, Niacin, and folate. In addition, anise seeds provide vitamins B complex, C, potassium, calcium, iron,  and sulfur. Spices and herbs are powerhouses of immune building antioxidants and nutrients.

The tea is very easy to make. All you need is a small pot and strainer ( or you could use a tea ball- I didn't)

Ingredients:

1 Tablespoon anise seeds
6 pods of green cardamom, crushed to expose inner seeds
4 cups water ( some of the water will boil out)

Directions:

Place the water, anise seeds, and cardamom in a small pot. Bring to a boil and simmer for about 7 minutes. Shut off the heat and allow to steep for about 5 more minutes. Strain and serve hot.
Add a little organic raw honey or a good quality liquid stevia to your cup if you like a sweet tea.

Enjoy.. this tea is soothing to the stomach, aids digestion, and the taste and aroma surpasses any tea you could brew from a tea bag.

Step by Step with Pictures

• 

• 

  Fill a mesh tea holder with 1T anise seeds and 6 cardamom pods ( crushed) ; Add to 4 cups water in to a small pot or do what I do : just put the herbs in the water loose, follow the directions, and use a small strainer to strain before drinking.

  
  

 Bring to a boil, turn off heat,  and then let it sit for about 7minutes; 
Strain and drink


Add honey if you like it sweet or drink it just the way it is...

Ayurvedic Cardamom and Anise Tea 

You can purchase cardamom pods ( organic) online; Cardamom pods

I buy : Cardamom Pods Whole Organic - 2 oz 

I buy  : Spicely Organic Anise Seeds Whole - EcoBox - Gluten Free - Non GMO - Vegan - Kosher

                                                             This is cute:   Anise Seed Tin

Grow Herbs On Your Kitchen Windowsill

Grow your very own herb garden with herbs such as basil, oregano, parsley, sage, thyme, etc. in little pots on your deck or windowsill. 

It will be so handy when you need a little fresh basil or parsley for a recipe. No more last minute runs to the supermarket for an herb. 

Easy to Grow 

Herbs are easy to grow in containers- indoors or outside- or they can be planted in the ground. No special skills needed to be successful growing herbs such as rosemary, parsley, dill,  thyme, basil, and mint.

Containers 

To grow herbs in a container, purchase plant containers that have holes on the bottom, fill with potting soil, and then add a little herb plant. I like to begin with small plants that I buy at places such as Whole Foods, local farm stands, or even some supermarkets. In upper picture is my container of  thriving parsley and thyme.

Another herb that I planted is Stevia that I got from one of the local farms in Hopewell, NJ. Yes, the very stevia that is a sugar substitute. I haven't really done much with it, but it is fun to grow. I have chewed a few leaves, and boy they are sweet!

Combine Different Herbs in One Container 

To save on containers, I planted sage, thyme, and a tomato plant in the same container.This  also saves space and makes watering faster. Herbs like to grow in small spaces and all three are thriving. See below

Once you plant your herbs, you can enjoy the herbs all spring, summer, and fall. You will enjoy freshly clipped herbs added to a salad or roasted vegetables. There is no end to how you can use fresh herbs. In addition, fresh herbs provide vitamins and antioxidants that boost the immune system

Plant Mint in the Ground not a Container

One herb that I plant in the ground is mint because it is a perennial ( comes back every year). My mint welcomes me ever March with my tiny mint buds popping their heads out in the still frigid weather. 

With our Middle Eastern background, we use a lot of mint, so we usually harvest the mint, dry it, and then use it in a lot of Mediterranean recipes.

We use fresh mint all summer to make mint tea,( like in a Moroccan restaurant), mojitos', chutney, pesto, or add it to tabbouleh. We also love adding fresh mint to lemonade.

Mint comes up in the end of March, and if I keep cutting it, it will bloom into the fall .

Here are some recipes

 Lemonade with Fresh Mint is a refreshing beverage that everyone can enjoy.

Ingredients: 
10-12 fresh mint leaves
4-5 fresh lemons, halved and seeded
3 drops of orange blossom water ( middle eastern store) optional
1/2 cup organic honey
10 -12 cups of water
lots of ice
Preparation 
Fill large pitcher with water. Add agave nectar, juice of 4-5 fresh lemons, mint leaves, orange blossom and water. Mix well, let sit about 15 minutes add ice and serve. ( you don't eat the mint leaves, but leave them in the pitcher as long as there is still liquid and the flavor will continue to improve.)

*** Orange Blossom is an extract . You can get it in some specialty stores or Middle Eastern or Indian food markets.

How I use my fresh and prolific basil:

Tomatoes, fresh mozzarella cheese, and fresh basil and parsley makes a wonderful appetiser or side dish to a meal.

Ingredients:
3 large tomatoes, sliced thin and evenly
1 pound of fresh mozzarella cheese, sliced evenly
12 large basil leaves,  washed and patted dry
Olive oil
Balsamic vinegar  
Salt and pepper to taste

Preparation
On a flat serving dish arrange tomatoes,  mozzarella cheese, and basil alternatively in a circle to fill the plate
Drizzle olive oil, balsamic vinegar, salt and pepper to taste.
Serve a room temperature.




Fresh Basil Pesto
2 cloves of fresh garlic
1 and 1/2 cups fresh basil leaves ( packed)
1/4 cup pine nuts (or walnuts)
salt and pepper, to taste
1/4 cup olive oil
1/4 cup  grated Parmesan cheese grated


Using a food processor, quickly process garlic until it is minced. Add fresh basil and pine nuts and pulse well.  With processor running slowly add olive oil until smooth. Put pesto into a bowl and mix in the grated Parmesan cheese. If mixture is dry, add a little more olive oil.  Stays fresh for about 3 days or can be frozen for 4-6 weeks.

Mix pesto with your favorite gluten free pasta.

Herbs can be used fresh, they can be frozen, or they can be dried.
So, if you grow more than you can use, put some away to use all fall ( and even winter). I dry some of my mint and store it in containers to use as flavoring in omelettes, Greek salad, and vegetable dishes.

How to freeze herbs.
Wash herbs well, shake off excess water and dry between two paper towels. Place in a ziplock baggy and freeze for 6-8 weeks. Take out as needed for recipes.

How to dry herbs

There are many ways to dry fresh herbs.  

One way is to first wash the herbs well. 

Dry between two paper towels. Then tie a rubber band around the stems and hang upside down for about 5-7 days until they are completely dry and brittle. Remove leaves from stems and crumble the leaves into a container, or remove leaves from stems and put into a little food processor and process until tiny. Use in omlettes, salad dressing, and sauces.


Once you plant your herbs, they will grow quickly.
Most herbs like full sun, and don't forget to water daily;
Also, remember to cut the herbs frequently, otherwise they will flower and go to seed.
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This blog post has been shared on Pennywise Platter and Wildcrafting Wednesday