Good morning, from the mountains of Kentucky. I hope your Saturday is off to a wonderful start! It’s been a busy day already for our household. Early morning prayer and meditation with our Heavenly Father, devotion, and studying His word and enjoying fresh perked coffee. God is so good. I love seeing His fingerprints on the small things in our lives as well as the big things. We are truly a blessed people. As you can see from the picture above, it’ll be bean picking time this week!
I was amazed to see so much new growth in the mint garden this morning. I created a weak mint tea from teabags yesterday and generously watered both the peppermint and spearmint. Wow! This morning both mints were strutting and showing off lots of new leafs that were healthy and shiny. Don’t throw away those used teabags or tea that might be out of date. Create your own fertilizer that is a rich organic treat for your herbs. I’ll try to make a post later about the uses of tea in the garden. Now, let me share our favorite relish recipe with you!
So, for this delicious pickle relish you’ll work in two a two complete this relish in a two day setting. You’ll need the following ingredients for day one;
Two or three gallons of fresh cucumbers washed and dried.
One medium yellow/sweet onion.
One small red bell pepper washed and dried.
One tablespoon of salt.
Process for day one; dice cucumbers, yellow onion, and bell pepper into very small diced pieces. Put in a bowl that has a lid. Sprinkle the tablespoon of salt over the veggies and gently toss. Put in the fridge over night.
Wash and sterilize pint jars, rings, and flats. Allow them to drain and dry on a clean towel. If you use the dishwasher to sterilize you can bypass this step. Next, remove the veggies from the fridge. Line a colander with either cheesecloth or sturdy white paper towels. Put the colander in the sink bowl and pour the veggies into the lined colander and drain well. You may use additional paper towels to blot and gently squeeze the veggies to help remove the excess liquid. Allow veggies to sit and drain while you make the brine.
For the brine you will need the following ingredients;
Three cups of distilled white vinegar
One cup of water
1/4 cup kosher salt
1/4 cup white sugar
1 1/2 tablespoons diced garlic
1 1/2 tablespoons of mustard seeds
1 1/2 tablespoons of course black pepper
One tablespoon turmeric
A couple sprigs of fresh deal
One teaspoon of dried dill weed
Combine the ingredients above other than the fresh dill along with the diced veggies in a large pot. Bring slowly to a boil. Reduce heat and simmer on low for ten minutes. Put a little fresh dill in the bottom of each jar and then add the relish mixture to clean jars. A funnel makes this process easier and less messy. Wipe the rims of the jars and add the flats and rings. Place jars in water bath canner with the water covering the lids. Bring the water to a hard boil, and set timer for 10 minutes. Turn the stove off when ten minutes has passed, and remove jars with a jar lifter. Set them aside on a folded towel or cutting board and listen for that wonderful pinging sound to assure you that your jars have sealed. Once the flats have cooled, write the date on them with a permanent marker.
I hope your family enjoys this relish as much as we do. We add it to chili dogs, hot dogs, and hamburgers. My husband loves it on beef burgers and I love it on plant based burgers! Using organic ingredients creates an even tastier and healthy choice for dishes. You may also add a jalapeño in the diced veggies to create an extra spicy relish. Both are a great addition to your summer dishes! This relish is also quite tasty in potato salad or egg salad. Experiment and feel free to let me know you how used this recipe.
Feel free to leave comments or ask questions. I love to hear from my readers. God bless from the mountains of Kentucky.
Good evening, from the mountains of Kentucky! It’s hard to believe that we are nearing the end of July. It seems we were just welcoming spring in only a few weeks ago. Summer time is a time of lots of work, fun, and more work, but one of my favorite seasons of the year. I love to plant seeds, water them and watch them grow. I love to work in our flowers, herbs, and vegetable garden. I love the smell of fresh plowed dirt as much as any summer smell I can think of. The aroma of the fresh earth takes me home to a much more simple time growing up in the mountains. I loved the garden even as a child. I loved to walk through the garden barefoot. I have a confession, I’m guilty of this at times right now. Enough reminiscing, as I promised, I am exited to share my Savory Indian Relish recipe with you. This is one recipe that I plan can each year! It is awesome, and it is relatively easy to make.
Let’s get started! You’ll need the following ingredients;
Two large zucchini
one large yellow onion
One large red bell pepper
One green or orange bell pepper
One medium size yellow summer squash
Two tablespoons salt
Two jalapeño peppers
Two cloves whole garlic
One tablespoon course black pepper
One tablespoon red pepper flakes
One tablespoon ground turmeric
One teaspoon cayenne pepper
One pinch nutmeg
Two teaspoons of mustard seeds
One cup of white sugar
Three cups white vinegar
Two cups of water
You’ll need a large bowl that has an air tight lid. Wash and dry zucchini. There’s no need to peel the zucchini or squash. After drying them dice them into small pieces. You can remove the seedy part of the zucchini if it’s a real big zucchini. Dice the onion, peppers, and squash into the bowl with the zucchini. I removed the seedy part of the squash and used primarily the meaty parts near the peel. Mix gently with hands and then sprinkle the salt over the diced veggies and toss gently again. Cover the bowl and put the veggies in the fridge over night. This will allow the moisture to come out of the veggies.
Wash and sterilize your jars, rings and flats. The dishwasher will sterilize them or boil them in the canner. Remove them with your tongs to prevent contamination. Next, take the bowl of veggies out of the fridge and using a colander rinse the veggies well two times and thoroughly drain. Dice garlic and jalapeño peppers into the veggies and toss. Be sure to wash your hands after slicing the jalapeño peppers. Avoid adding the seeds of the peppers as this might make the relish hotter than desired. In a large stock pot bring the water, vinegar, diced veggies, and remaining spices to a rolling boil. Reduce heat and simmer for ten minutes.
While the brine and veggies are simmering, set up your work area with the jars, flats, rings and a ladle. After ten minutes of simmering ladle the veggie and brine mix into the sterilized jars. Run a knife around the mix on the inside of the jar to remove any air bubbles. Be sure to leave at least a half inch of space for headspace. This will allow the jars to seal appropriately. Wipe the rims of the jars and place the flat and ring on the jars. There’s no need to tighten the lid really tight. A snug fit will be fine.
Place the jars of relish in the canner of warm water making sure the jars are covered with water. Allow the water to come up to a boil slowly. When the boil is rolling, set the timer for 25 minutes. When the time exhausts, turn the burner off and allow the water to reduce to a simmer on its on. After 15 minutes using your jar lifter, carefully remove the jars of relish and place them on a wooden cutting board or on a folded towel on the sink or table. Soon, you’ll hear that lovely sound of the jars sealing one by one. Once the jars have sealed, and cooled, you may choose to remove the rings for future use. Some people remove the rings and others leave the rings on jars, either way is fine. It’s the flat that seals the jars and once the flat is sealed, the ring really doesn’t serve a purpose. This is a great tip from the days of the depression when canning rings were hard to come by. It’s a great money saver.
Don’t forget to write the date on the lids. You’ll appreciate this date in the future when trying to determine which jar of deliciousness you should select for a tasty side for supper. I always like to use the jars with the oldest dates first. Most flats have a seal date of 18-24 months. Most will stay sealed longer though. I’ve opened jars that were six, seven, or eight years old that were perfectly fine.
I hope you enjoy this zesty and tangy relish. It is family favorite around our house. It’s great with soup beans, chili, tacos and many other dishes. Feel free to leave feedback. I love to hear from my readers. God bless from the mountains of Kentucky!
Hello, from the mountains of Kentucky! I hope your July is off to a beautiful start! We’ve had a blessed week with just enough rain to water our thirsty garden and make the zucchini, summer squash, and cucumbers explode. The number of gorgeous veggies awaiting my attention caused me to wake even earlier today. After having a hot cup of coffee, relaxing with my daily devotional, prayer, and another fascinating chapter of the word, I looked at the tasks that lay ahead of me for the day. Farming looks glamorous to those who see it as all the veggies you can eat, decreased payout at the grocery store, and the many wonderful health benefits. All of these benefits are true, but the work and the labor are also very real… but satisfying. Chores are a big part of planting, growing, maintaining, and harvesting the rewards. After reading a chapter of my chosen summer read, What the Wind Knows, it was time to get up and get started checking things off my list. Yes, I am a list maker! It helps me feel organized.
The day began with watering the herbs, which needed harvesting again. It’s been a great year for all of our herbs. I quickly clipped lavender blooms to dry for flavoring teas, and clipped various types of mint. After washing and drying the herbs, I quickly tied them in bundles to hang for drying. The aroma of fresh herbs drying in the kitchen makes me happy.
Weekly household chores were next on the agenda. One by one, I checked them off my list. But, between chores… the squash, zucchini, and cucumbers were reoccurring thoughts. So, I decided to bake a little zucchini bread. I also vacuum sealed a few bags of sliced squash and zucchini for the freezer to enjoy this winter. Next on the list, was the sink full of cucumbers. Checking my time, I decided that I would have time to make seven quarts of spicy kosher dill pickles, which are always tasty any time of the year. If you’ve not tried my recipe for spicy kosher dills, you can follow the link below to learn more. These pickles are a family favorite, as well as a favorite among many of our neighbors. Canning Spicy Kosher Dill Pickles
Now to proofread. My editor is expecting the final revisions of the last chapters to be ready later this week. I am in the homestretch of finishing this nearly year long project. I’m excited for my students to have this new workbook in their hands. It is designed to accompany the textbook I wrote in 2019. Thankfully, the abundance of rain we received over the last few weeks allowed me to work ahead of schedule, but also resulted in lots of weeds. That was another thing on the list to attend to. Hoeing usually means all hands on deck! Again, lots of hard work, but very satisfying work.
The zucchini kept calling my name! I ended up grating several zucchini for the freezer for bread this winter. I use a hand-held box grater and a glass measuring cup lined with white paper towel or cheese cloth. I grate the clean zucchini into the cup until the measuring cup is full. This is perfect for breads as my recipe calls for one full cup of grated zucchini. It also works well because the paper towel or cheesecloth is already holding the zucchini, and ready to be squeezed to remove the liquid before freezing. I felt better about having used several of the beautiful green bounty.
Three hours later, seven quarts of spicy kosher pickles are cooling and waiting to be taken to the basement for good eating this winter! Zucchini bread will be cooling soon. One loaf to eat and one for the freezer. Yes, you can freeze whole loaves of homemade bread. Allow the bread to completely cool, remove from loaf pan, and wrap twice with plastic wrap, then once with aluminum foil. Once the bread isfrozen, you can vacuum seal for reassurance of no frost gathering on the bread. When you’re ready to eat the bread, allow it to thaw in the fridge. Once it’s completely thawed, remove the vacuum seal and unwrap and enjoy. It’s amazing how moist the bread is.
I hope you’ve enjoyed spending a little time with me in the mountains of Kentucky. It’s been a busy day, but one that makes me feel accomplished. Feel free to leave comments. I love to hear from my readers. I’ll share the vegan zucchini bread recipe soon. It’s a keeper. Also, I’m excited to share my new Indian relish recipe with you! I’m hoping to have it posted later this week. Check out the picture beneath the bread photo! God bless from the mountains of Kentucky.
“Garden work is satisfying to the body and soul, as is the harvest.” ~Dr Bowling
Hello, from the mountains of Kentucky! I hope you’ve been blessed with awesome weather for your gardens! It’s been very dry in the mountains. Our garden is growing and we’re picking, but a lot of hard work has been involved with watering by hand through the month of June. Needless to say, we’ve decided to invest in ground soaking hoses that will water the ground when we want it, or as we need it. For a garden of our size, I’m not sure why we hadn’t already thought about this. I’m often asked questions about the difficulties involved with organic gardening. So, I decided to share five organic tips that can beneficial for your garden at this time of the year.
Tip One: We’ve also dealt with low calcium in the soil through this very dry beginning to summer. So, through research and back work, we’ve added ground organic oyster shells to the soil around the squash and zucchini. As well as eggs shells and diatomaceous earth. Thankfully the rotting squash and zucchini have come to a stop and we’re back to picking our fill and then some of both fruits!
Tip Two: to add a little extra fertilizer to our herb garden, I’ve been saving organic tea bags and reboiling the bags for a weaker tea and watering the herbs. This is a game-changer for herbs. My favorites are chamomile, mint, and black tea. The plant feed on the rich antioxidants, and the the tea bags are added to the garden as the bags are biodegradable. We add the spicy cinnamon black tea bags around the garden for an additional deer repellent.
Tip Three: in the battle against those pesky beetles on beans, cucumbers, and squash plants. In a spray bottle we mix a spray of 10 drops of lavender essential oil, 10 drops of peppermint essential oil, and 10’drops of citronella essential oil, with a tsp of organic plant based dish detergent. Then fill the bottle with water. This makes a great spay to repel all kinds of munching little friends. We also dust our plants with organic food grade diatomaceous earth for an extra layer of protection.
Tip Four: adding a little potassium to tomatoes while repurposing banana peels. A lot of bananas are consumed at our house. I eat two a day most days. I love organic bananas for oatmeal, baked oatmeal, and as a snack and frozen ones in smoothies. So I’ve learned that not only roses like bananas, do do tomatoes in the form of a tea. To make tea, keep a pitcher of water in the fridge. The pitcher should be about half full to allow for room as you add banana peels. Once you’ve peeled the bananas, add them to the water. You can cut the peels, but don’t have to. There’s no need to cover the pitcher. After a week, take the bananas out and add one part banana tea to five parts water. Use this transit the base of tomatoes. It provides potassium to the soil. This will help produce stronger roots, stems, and great fruit. Banana tea can also be added beside of pepper plants as well.
Tip Five: Begin saving egg shells a couple of weeks prior to planting tomatoes. When it’s time to plant, place an egg shell in the hole before putting the plant in the ground. Egg shells are loaded with calcium and will feed the soil at the roots of the tomatoes and help prevent blossom rot and what some of the old timers called, the blight.
I hope that you find these tips helpful and you have success with your garden this year and for years to come. Feel free to leave comments or ask questions. I love to hear from my readers. Well, it’s time to go pick a while and reap the joys of our labors. God bless from the mountains of Kentucky.
Good Morning from the mountains of Kentucky. I hope your morning is off to a great start on this beautiful Saturday. We’ve been hammered with extreme temps this week, so today’s high seventies is a welcomed relief. It’s that time of year when the garden needs to be hoed, the weeds need to be pulled, herbs are coming in like crazy, and the harvesting and drying have begun. I took advantage of the cooler temps this morning to prune my herb garden, which desperately needed a trim. I like to trim my herbs in the early morning hours while the dew is still on the ground, and clinging to the leaves. I also like the cool temperatures as it is easier on me and on the herbs.
I have been enjoying mint-infused water this summer, and quite a bit of mint tea. I have already dried two cuttings of various types of mint, as well as other herbs. They’re carefully tucked away in my kitchen herb cabinet in glass jars in the kitchen. Glass jars with air-tight lids are the best method of storing dried herbs. I have had several questions about how I harvest mint. It’s actually quite easy. As I mentioned above, I trim herbs before they become leggy. Trimming herbs actually causes the herbs to take on a more bushy consistency.
As I trim the mint, I place the fresh-cut mint on large cookie sheets lined with a white paper towel or butcher paper. This allows me to keep the mints separated and labeled if necessary. I rinse the mint to ensure there are no ticks or other small pests. While the mint is draining in the sink, I inspect the mint for the best leaves. I try to pick the mint that is void of holes where insects may have nibbled, dark spots, or any other imperfections. I gently pat the leaves dry and place them on a clean, lined cookie sheet and place them where they are not in direct sunlight. It doesn’t take as long for the herbs to dry with this method.
A second method I use is to follow the above steps, except do not remove leaves from stems. I pat the stems of aromatic leaves dry, gather the mint into a bunch, and wind cotton twine around the stems to tie the mint in a bunch to hang dry. I hang the mint in an area that is not directly exposed to windows or sunlight. It takes a little longer for the mint to dry by this method, but it allows you to harvest the stems as well as the leaves, while also filling the kitchen with a nice fresh mint aroma.
Once the mint in the tray is dry, you may either crumble the mint and add the mint to the mint jar or simply store the leaves in the jar. I use both methods. I like the crushed mint for baking and the whole leaves for tea. You may use either method of storing the dried bundle.
A second question that is often asked is; what type of mint do you grow? To answer that, I respond as much as possible. Then I elaborate and explain that I grow peppermint, spearmint, chocolate mint, apple mint, lemon mint, and strawberry mint. I always reply that spearmint and chocolate mint are my favorites.
Finally, the third most asked question is; how do you make your tea? I tell them that I enjoy iced teas and also hot teas, depending on my mood and seasonal temperature at the time. For hot teas, I will typically place an organic black tea bag in my cup, put the water on to boil, choose the flavor of mint I want to have in my tea, and then add the mint to my tea ball. Once the water has reached the right temperature, I pour the water into the cup and allow the black tea and mint in the tea ball to steep for three to four minutes. I add a tiny bit of organic agave to the tea, stir and enjoy. You may add milk if you like your tea milky. I occasionally add almond milk or oat milk to mine.
For cold tea, I boil enough water for a quart jar. I add two black tea bags, and if you like green tea, you can add green tea bags instead of black. I also add a larger tea ball filled with my choice of dried mint or even a mix of mints. Allow the tea bags and the tea ball to steep for forty-five minutes to an hour in the glass quart jar. Stir occasionally, and once the tea has darkened and cooled, you can pour tea over ice and add a little lemon, agave, and fresh mint leaves. This is an awesome drink, that is refreshing, full of antioxidants, and tastes great!
Tips of the week: you can pot various types of mint in flower pots to prevent the mint from taking over your garden, or if you have the room, you can isolate each type of mint in separate herb beds. Mint has a way of being intrusive and will quickly take over and can smother other herbs out. I like to do both pots and beds. My second tip is; as you know, I am a doTERRA essential oil consultant and recently I discovered that one drop of peppermint essential oil takes my peppermint tea to a totally new level. One drop of spearmint essential oil can be added to spearmint tea as well. Do not add essential oils from typical over-the-counter, or aromatherapy blends. doTERRA oils that are identified as supplemental can be added for internal use and wonderful internal benefits.
I hope that you’ve enjoyed learning about how I harvest mints for teas. I encourage you to grow mint, as it is probably the easiest herb to grow. It is also a very versatile herb that can be used for bee stings, headaches, bruising, as a natural pesticide, and also baking and delicious teas. Comments, ideas, and questions are welcomed. For now, God bless, from the mountains of Kentucky. Remember, God has given us an abundant supply of plants that will help sustain us.
Hello, from the mountains of Kentucky! I hope you had an adventurous and restful weekend and that your week is off to a great start. Saturday morning’s is typically time for me to catch up on housework, laundry, and also time to work in my herb garden. But, sometimes the craving for an adventure stirs within me. I love a good adventure as much as the next person! I tell my grandchildren that adventure is in the eye of the beholder and that adventures are everywhere. The mountains of Kentucky are are the perfect place for adventures. Saturday’s are typically a time of catching up on work around the house, last Saturday I felt the craving for an adventure. So, we decided to trail ride in our side by side with our family. We set off for the mountain trails to enjoy the view, recall stories, and enjoy quality family time. Who knew what kind of adventure awaited us! Remember, adventure is in the eye of the beholder! I have always loved the mountains of Kentucky. They provided countless hours of playtime for us when we were growing up. We would build forts, hike, picnic, pretend to be cowboys and Indians, and rugged pioneers surviving the elements. Sometimes, we just enjoyed sitting beneath the trees and cloud watching. Nevertheless, the mountains have always called my name.
When we were growing up in the hills of Kentucky, we spent hours hiking to the top of the mountains behind our grandparents house. We’d walk until we arrived at the large rocks. Many days were spent enjoying a simple picnic on top of the rocks that pictured above. While we ate we would often retell the story of the man that froze to death one night when a sudden snow storm came while he was traveling. His vision was blurred by the heavy snow and he lost his way. Legend has it that the man sought shelter from the storm near one of the large rock formations. Days passed before he was found in the mountains where he had frozen to death. I’m not sure that we ever grew tired of telling stories, finding arrow heads, pretending to be pioneers, or just waking and enjoying the bounties of nature. We also loved the simple days and afternoons of sitting outside on the porch and listening to our grandparents and relatives tell the mountain stories time and time again. I miss those days and think of them often. So, enough about mountain legends! I have a new recipe that I’m super excited to share with you!
I have always loved growing, drying, and cooking with herbs. I love their smell, their health benefits, and their taste. I also love to make teas from my herbs, which is loaded with health benefits. I also love essential oils. Together they make a wonderful partnership! Recently I decided to become a doTERRA essential oil advocate. It only made sense to me since I have enjoyed diffusing the oils and using them for various other purposes for many years. Essential oils and herbs go hand in hand and are both all natural and healthy. I like to refer to them as God’s blessings. I recently learned that some of the doTERRA oils also offer even more health benefits than topical and diffusion benefits. I learned about their internal health benefits, and also that many of them can be used to flavor some of our favorite dishes. This all intrigued me as I have enjoyed a more holistic way of life with plant-based cleaning products, laundry detergent, and through following a plant-based diet for nearly four years. I edged my way forward from clean eating, to vegetarian, and from vegetarian, to vegan. The rewards and health benefits of a holistic lifestyle are amazing! So discovering even more natural health benefits of essential oils… I was all in!
Some of you may have tried the wild orange orange essential oil. It is one of my favorite oils to diffuse in the house late evenings. It smells amazing and provides a calming and relaxing atmosphere. Wild orange is also one of the many oils that can be used in sauces, teas, smoothies, and it’s also great in homemade cleaning products. A couple of drops of wild orange on wool dryer balls provides an amazing fresh scent in your laundry as it is drying. Also, two drops in a chocolate smoothie tastes absolutely amazing! After I discovered this delicious taste, I decided to add a couple of drops to my vegan chocolate protein balls. Can I say, SCORE!!! I am so anxious for you to try this recipe. If you love those cream filled bites of chocolate goodness in flavored assorted chocolates, I think you’ll love these protein balls. However, unlike chocolate candies, protein balls are healthy, vegan, and delicious!
• 2 scoops of chocolate plant-based chocolate protein powder (I prefer orgain)
• 1 tbs of good natural smooth organic peanut butter
• 1 tsp cinnamon
• 1 tbs finely chopped walnuts
• 1/2 cup old fashioned oats (can be ground for a finer texture, but doesn’t have to be)
• 1 tsp organic ground flax seed.
• 1 tsp of organic chia seeds. (I measure with the small scoop that came with the chia seeds.)
• 1 tbs of organic agave
• 1 tbs of vegan chocolate chips
• 4 drops of doTERRA wild orange essential oil. (aromatherapy grade oils are not suggested for internal use)
Mix dry ingredients and add moist ingredients to the mixture. Mixture will be stiff, but keep working it. You may add a tsp of agave if needed to make the mixture easier to work up. Once mixture is mixed, use a small scoop or spoon and dip the desired amount into your hands. Roll the mixture into a ball and place in a dish. Continue working the mixture up until all of the mix has been used. I typically have 12–14 protein balls. Refrigerate for two hours to allow balls to set.
You can experiment and try different toppings or coatings. You may add ground coconut to the balls for an additional burst of flavor. I like them either way! I have also tried them with dates instead of peanut butter, which are delicious too, but I’m a peanut butter-aholic, plus the peanut butter gives them a bit of candy bar taste!
Store the balls in a covered container and keep refrigerated for best texture. They will last for days and days in the fridge, if you can resist eating them in larger quantities. I try to limit myself to two per day.
I hope you enjoy them as much as I do. My grandkids love them too. They think they taste like brownies. I love that they enjoy them because this allows them to avoid added sugars and butter, which are both ingredients to traditional candies, cookies, and brownies. Feel free to leave a comment. I love hearing from my readers. If you’re interested in doTERRA oils, leave a comment with your email and I’ll be happy to send you a direct link so you can explore and begin enjoying the many benefits essential oils provide. For now, I’m off to care for my herbs before the rain comes today. From the mountains of Kentucky , God bless each of you.
Following a plant based/vegan diet often leads to a variety of questions. Some questions are asked more often than others. My best answer is simply that I am eating healthy for my overall health and my life. I wanted to share some of the more common questions that I’m asked, and also how I answer them. My hopes is that after you read my answers, you may be inspired to eat clean, and healthy for your overall well being.
Why did you decide to follow a vegan diet?
It was an easy transition for me. I was never a big meat eater. I became lactose intolerant as a young adult, so I had had already omitted dairy from my diet. I battled high cholesterol for years, so I had already stopped eating eggs and processed foods. I also was a border line diabetic, which intensifies my concerns about sugars and processed foods. But one thing that helped me make my mind up was reading the research about the connections between consuming animal products and cancer. So, the decision was relatively easy for me.
How long have you ate plant-based?
I slowly transitioned over a period of four years. But, have been totally plant-based for nearly four years now. I have followed a clean diet for several years and loved eating organic foods and home grown veggies. I’ve always loved fruits and vegetables of almost all varieties.
What do you eat?
I always have to hide a giggle when I’m asked this question. I simply smile and explain that I eat from a wide variety of plants including loads of home grown and or organic vegetables and wide variety of organic fruits. I love good non gmo or organic brown rice in lots of dishes. I enjoy a lot of good organic old fashioned oats in many delicious dishes. I also add organic firm tofu to my diet at least three times a week. Tofu can become almost anything from a take on scrambled eggs to imposter fish sticks! I also really like organic veggie burgers. I eat flourless breads occasionally. And I also love soups of a wide variety. I love organic nut butters! I also enjoy almost all beans and lentils. The answer to this question could go on and on forever! Oh, I almost forgot about nuts!!! I love eating walnuts, almonds, pecans, and cashews! It’s really easier to say what I don’t eat. I don’t eat meat or meat products. And, I don’t eat dairy products. I can eat anything else that I want to eat. But, I do always try to eat as clean and organic as possible!
Does vegan food taste good?
The taste is unreal! I love growing and incorporating fresh herbs and spices in my dishes. My husband loves some of my dishes so good that he prefers some of my dishes to traditional dishes, such as tofu scramble instead of scrambled eggs. Taste lies within the imagination of the cook! The sky is the limit on fresh and or organic spices, molasses, and agave! Creativity is the key!
Do you miss eating meat?
This is an easy question to answer. No, I do not miss meat at all! There’s many delusions ways to substitutemeat. Lentils are great as is tofu. The market also has many healthy and organic options for ground crumbles that honestly taste better than ground beef. There’s also veggie or soy grillers that make outstanding burgers as well as many other options available today. You may be surprised at the amount of foods that are available in your local grocery stores. I encourage you to to be a label reader and also to make wise choices. I prefer fresh foods over processed foods. When I buy processed, I always try to buy organic.
Does your family eat the same food as you do?
Dietary choices, lifestyle changes, and healthy habits are a personal choice, which I respect. Our daughter follows a vegan lifestyle as well, which helps with creating new and creative dishes. My husband does not. He is a true meat lover, but consumes less than he did at one time due to gout. He does enjoy my vegan vegetable soup and my vegan chili soup. He also prefers tofu scramble to scrambled eggs.
What do you eat when others are eating meat-based dishes?
Many times I eat the sides that I prepare with our meal. I am also careful in planning and preparing healthy sides. I love to incorporate fresh vegetables such as green beans, corn, spades of all kinds, veggie pasta, steamed veggies, baked potatoes, and many other dishes. If I prepare burgers for my husband, I often eat a veggie burger. I love to air fry small Yukon gold potatoes as fries. My husband now prefers them to traditional French fries. I can honestly say that I never have to worry about not having something to eat!
What do you eat when you dine out?
I’ll be honest, after eating clean for a number of years, I don’t or shall I say, we don’t eat out very much. But, when we do, I can usually make a meal on a good salad and baked potato. I have also been known to take my favorite plant-based dressing with me.
Do you miss cheese?
This is another easy question to answer. No, I do not miss cheese. There is so many organic non dairy cheese options available today. Also, raw cashews can be tuned into a delicious cheese! My favorite non-dairy cheese from the grocery is pictured below. Another plus about eating non dairy cheese is that it doesn’t mess with your bowel habits! No more constipation!
How has eating plant-based improved your health?
Wow! This is one of my favorite questions to answer. My cholesterol is now in the normal range. My blood pressure now is also normal. I no longer suffer with hemorrhoids. And, I don’t have acid reflux anymore. My joints feel better and I have less inflammation in my body. This is another answer that could go on and on.
How do you substitute eggs?
My favorite method of subbing eggs for a main dish is by using extra firm tofu. You can find my recipe for tofu scramble on my webpage. For baking, I use a flax egg.
Can you lose weight eating plant-based?
If you choose your foods carefully, you can lose weight. Like any other diet or lifestyle choice, there’s healthy options and unhealthy options. For example, Oreos are vegan, but also fattening. If you fill up on lots of raw and steamed veggies and fresh fruit, while remaining physically active, and staying hydrated, you’ll see pounds decrease and also feel better about yourself and like a new person. Remember, focusing on weight loss can lead to unhappiness and often times, failure, and weight gain. Always keep your focus on living a clean and healthy lifestyle that makes slow and steady progress, which leads to an overall difference in your well-being.
Where do you buy the food you eat?
We grow a huge garden every year. So, I eat a lot of fresh vegetables in the summer and fall. I also preserve, can, and dehydrate every year, so we enjoy our homegrown vegetables and fruit all year long. I buy things we can’t grow from Kroger as they have a good organic section and offer a wide variety of meat substitute items as well. I love visiting the local farmers markets and local farms. I also grow loads of herbs for fresh herbs. I also dry them for spices. I love to order some items that I can’t find in the local stores from Amazon. I also order from the Thrive Market as well. I love their organic teas.
Did your hair come out?
You wouldn’t believe how many times I’m asked this question. The answer is no! If anything my hair is healthier than ever. I use a good plant based organic shampoo and conditioner, which I feel has made a huge difference.
How do you get enough protein?
There’s an amazing amount of protein in plants. Also, tofu is high in protein. I also enjoy lentils, which are loaded with protein. I like to eat at least one tablespoon of organic peanut butter each day. I’ll add it to smoothies, toast, protein balls, and sometimes just a spoon of peanut butter by itself. I enjoy incorporating organic protein powder in oatmeal, baked oats, and in smoothies. My blood work has never came back with low protein, so this has never been an issue for me.
These are only a few of the many questions that I’ve been and continue to be asked. I hope you’ve enjoyed learning more about a vegan diet/lifestyle. Feel free to leave comments. I love to hear from my readers. For now, God bless from the mountains of Kentucky!
Hello from the mountains of Kentucky!! It’s been a while since I’ve posted. It’s been a busy semester with lots of changes and some exciting news. I’ve just finished writing a lab workbook that aligns with the textbook I wrote in 2019. It should be on the market by the end of summer.
We’ve also been working hard to get our garden planted this spring. With all the rain and some vital equipment breaking down, it’s been a journey. But, we’re in the home stretch! Now comes the hard work, but also the wonderful rewards of fresh veggies!!
I’m anxious to share one of my favorite breakfasts with you! Baked oatmeal… but not traditional baked oatmeal. I stumbled upon this delicious and very easy recipe while experimenting with ingredients and on the search for something delicious, filling, vegan, and healthy!
1 tsp organic cinnamon
1/2 cup old fashioned oatmeal
1-2 scoop organic vanilla protein powder
1 tsp organic ground flax
1/2 tsp organic chia seeds
2 tbs organic smooth peanut butter or preferred nut butter
1 tsp baking powder
1 tbs organic raw agave or honey
A splash of plant milk (I prefer almond milk)
1/2 cup organic blueberries
Before you begin mixing, preheat the air fryer for five minutes. My air fryer doesn’t have a temperature gage, but would assume a moderate temperature would work. Mix all the dry ingredients. Then one by one add the most ingredients. Wash the blueberries and add them as the last ingredient. I like to mash some of the blueberries for extra flavor. The mixture will look similar to a thick cookie dough.
Don’t worry about having a big fancy air fryer! my larger air fryer is actually taking up space in the basement! I love this small air fryer for individual servings and servings for two! It works just as well and easier to store away when finished. Empty the mixed ingredients in the pre-heated air fryer. I alway form mine into a larger patty and bake for ten minutes. Check oatmeal at the half way mark as all air fryers vary in baking time. When the oatmeal is browned to your preference, empty the oatmeal in a plate and flake the oatmeal up with a fork. I like to add a drizzle of organic maple syrup over my oats, but that’s just my preference. I also like some type of fresh fruit on the side.
There’s something delicious that happens when the peanut butter and protein powder bake together. The berries are tender and burst in your mouth! This is honestly more like a dessert fruit crumble than breakfast. I’ve made this with pumpkin instead of fruit and it’s quite awesome! check out the plate! This was a recent thrift find. I automatically grabbed it when I saw it. It is identified to the plates that my mom used when we were growing up. I enjoy reflecting on the meals she prepared while eating. It’s now my favorite breakfast plate.
I hope you enjoy this delicious, quick, easy, plant based breakfast. Feel free to leave a comment or share your version of air fried baked oatmeal. For now, God bless from the mountains of Kentucky!
Good Morning, from the mountains of Kentucky. I hope your week has been filled with happiness, good food, family, and lots of sunshine. We’ve gone from 70 plus degree temperatures to forties within a few days and now, we’re expecting up to six inches of snow for the weekend! March weather in Kentucky is always full of surprises.
I love a good surprise! One my favorite kind of surprises comes from thrifting! When you thrift, you never know what you’ll find. I have found thrifting to be a therapeutic hobby, and a lasting tradition in our family for generations. When I grew up in the mountains of Kentucky, spending time with family was a priority. We found joy in things that we loved to do whether it was congregating for a big family dinner, attending a special church service, gathering on my Mamaw’s store porch to catch up on the events of the week, working the gardens, or thrifting at the dime store.
I am a bit of a creature of habit. I love many of the old traditional dishes from my youth, but I also love trying new dishes. However, I find it a bit of a struggle to change a timeworn tradition. As a child it was a tradition to go to the dime store on Saturday mornings. The dime store was what we called the second hand mission store where everything cost a dime. My cousin, and I, would load up with our grandmother, great aunt, and uncle who was the designated driver. Neither my grandmother or grandfather ever learned to drive, but they never planned a trip that didn’t include a family member who enjoyed driving them. It was an exciting time as kid to hold those well earned dimes in our hands and dream of the treasures that awaited us.
As time passed thrifting wasn’t as much of an interest for us as teens. But, what most of us discovered is that the love of thrifting never completely left us, but lay dormant waiting for just the right time to surface. Since the days of our youth in the late sixties and early seventies, dime stores have grew in popularity. They’ve become the stores to find retro clothing, farmhouse decor, and much more. The prices have increased from everything being a dime to various different prices, depending on the store. But the love of searching for treasures remains the same and for many a way of carrying on a mountain tradition.
Our daughter, daughter in law, and two of our granddaughters share a love for this time worn tradition. We enjoy a couple of days a month browsing vendors malls, GoodWills, estate sales, mission stores, and flea markets. There’s something about searching the shelves that are filled with dishes, glassware, odds and ends, baskets, and bins of household goodies, shelves of books, and racks of clothes, that brings an element of excitement and unity. We’ve learned that the joy lies not only within the findings, but also in the search and spending time with family.
I’m excited to begin sharing weekly treasures with you! I’ll share just a few of the treasures we found, but it would be impossible to share them all. The picture below is one of my new favorites! This absolutely gorgeous hand embroidered and crocheted table runner was definitely a score for only 1.25. Once it is washed and pressed, it will adorn the fireplace mantle in my bedroom. Based on the material and research, it appears to be an early 1950’s piece. Whoever made this treasure, really put a lot of tender loving care and obvious heart into the intricate details. It’s also in excellent condition.
I also found an aluminum seven star vintage colander. It didn’t look like much when I pulled it out of the bin, but after cleaning it up… it was in excellent condition. It has been housing bananas in our kitchen, and I’ll be honest, I’ve enjoyed using it as well. There’s something about the simplicity of its lightweight design that makes straining foods easy. Truly another great find that has stood the test of time. I’m not sure about the date, but I’m still researching and will update you later.
I’m truly a nerd at heart. I love to strap on my vintage apron, and cook barefoot in our kitchen while using some of my thrifting treasures. I like to imagine who’s kitchen the sifter or crock came from. I like to imagine their homes, their faces, the dishes they’ve prepared, and wonder what their lives were like and what their names may have been. I also enjoy decorating with vintage utensils, crocks, linens, and other tried and true treasures.
Thrifting is a year-round hobby, that brings joy to my heart, keeps a tradition alive, and family time well spent. We found an abundance of treasures on our last thrifting spree. I’ll share more teatime treasures next week. For now I’m going to relax with a cup of sweet and spicy hot tea and enjoy re-browsing our treasures. God bless from the mountains of Kentucky!
Good morning, from the mountains of Kentucky! It’s a beautiful sun shiny Saturday morning in the mountains. The birds are whistling their good morning calls and filling the trees with beautiful spring-like music.
I’ve missed everyone! Its been a while since I’ve posted. We had a fairly mild winter in the mountains with enough snow for the grandchildren to enjoy sledding and building snowmen. I love snuggling in with a good book during winter, but the colder weather also brings out the crafty side of myself. I’ve enjoyed perfecting a few older dishes and creating a few new ones. One of my previous favorite breakfast dishes is now a new favorite! I am super excited to share with you my new and improved recipe for tofu scramble! It’s even tastier than before and tastes more like scrambled eggs, is very satisfying, and also keeps you full for hours! See the recipe beneath the image below.
3 ounces of extra firm organic tofu pressed
One teaspoon of organic extra virgin olive oil
1/4 cup organic vegetable broth
1 tsp of your favorite nondairy plant butter
Cup of sliced organic portobello mushrooms
Two cups of organic baby spinach
One slice of preferred nondairy cheese
Spices include: turmeric, paprika, salt, black pepper, garlic powder, onion salt, and black salt
Begin by warming a skillet over medium heat add the olive oil and sliced mushrooms. I like to add the vegetable broth next which allows the mushrooms to absorb the broth. Lightly season the mushrooms with salt and pepper.
While the mushrooms are sautéing, dry and press the tofu and weigh if it isn’t pre weighed. When the mushrooms appear to be moist and darkened, crumble the tofu in the pan. Add turmeric, about a teaspoon should suffice. Fluff the tofu to incorporate the turmeric, which will give it the color of eggs and also be beneficial for your bones and inflammation. Add remaining seasoning, except the black salt, which adds the eggy flavor. Reduce the heat and shred the slice of your preferred nondairy cheese. My preference is provolone. Add the spoon of nondairy butter. I enjoy Country Crock best. Add a generous sprinkle of the black salt and spinach to the scramble. You may add extra seasoning to suit your preference. Sauté until the spinach has wilted to your liking and the nondairy cheese has melted.
I enjoy the tofu scramble with Ezekiel toast lightly buttered with non dairy plant butter and fruit. You may add any breakfast side or seasoning that you enjoy. For instance, some mornings I add sautéed onions and peppers with a dash of cayenne for a Mexican dish. The possibilities are endless. I was amazed at how adding the black salt made this scrambled egg imposter a vegan delight! I hope you enjoy this dish as much as I do.
I’ve also enjoyed crocheting again! With winter came several new projects. I’ve enjoyed crocheting and sharing handmade afghans and other gifts with family. I’ll share pictures of this project once it’s completed. I can’t wait to surprise a very special family member with this afghan.
While the mountains slept beneath the snow and the cold temperatures surrounded our home, my laptop was ablaze with a new book! I’ve been busy writing a workbook to accompany the textbook that I wrote for my college courses. I’m happy to say that this project is in the home stretch, and will go to print before the fall reel begins. My goal is to have all edits complete before time to plant our garden, which I’m more than ready to begin.
I hope you’ve enjoyed my post this morning and will enjoy my scrambled tofu dish! I love to hear from my readers! Feel free to stop by and read other posts and enjoy new and upcoming recipes and experiences from life in the mountains. My next post will include my recipe for delicious vegan protein balls!! They really satisfy a sweet tooth with no guilt! Honestly, it’s hard to stop eating them!
Now, let’s go enjoy some sunshine and a little porch sitting! God bless from the mountains of Kentucky!