Tag Archives: organic food

Taking Flavor and Holistic living to a Higher Level

Posted by KyAuthorProfessorJBowling2733 in appalachian life, clean eating, clean recipes, essential oils, garden time, holistic living, Kentucky memories, my special days, organic food, plant-based, Vegan recipes and tagged with , , , , , , , , , , , , , , , ,

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.

Large rocks at the top of the mountain known as the Rat Rocks.

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!

Enjoying the benefits of diffusing essential oils.

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!

One of my favorites oils!

Ingredients:

• 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)

Process:

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 rolled this batch in fine unsweetened shredded coconut for an added flavor! Yum!!!

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.

Questions That I’m Asked About Eating Vegan

Posted by KyAuthorProfessorJBowling2733 in appalachian life, clean eating, clean recipes, farm living, garden time, Kentucky memories, plant-based, Vegan recipes and tagged with , , , , , ,
Italian tofu scramble, stewed tomatoes, fresh cucumbers and Ezekiel toast.

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!

Our garden last year. This year’s is not quite this nature yet.

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!

Plant-based dessert! This is my apple cinnamon tea bread.

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 substitute meat. 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.

Vegan taco boat in an acorn squash.

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!

One of my favorite Italian dishes!

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!

One of my favorites!

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.

Early spring garden a few years ago.

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.

One of my favorite protein powders!

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!

Air Fryer Baked Blueberry Oatmeal

Posted by KyAuthorProfessorJBowling2733 in appalachian life, clean eating, clean recipes, garden time, Kentucky memories, organic food, plant-based, Vegan recipes and tagged with , , , , , , , , , , , , , ,

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!!

Delicious baked blueberry oatmeal

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!

I like Quaker Oats because they’re Non GMO

Ingredients include:

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

My favorite plant-based protein powder!
Add dry ingredients first and mix before adding moist ingredients.

Process:

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.

Mixture after mixing all ingredients

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.

A small air fryer works well for this dish!

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.

One of my favorite breakfasts!

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!

Scrambled Tofu and Spring Daydreams

Posted by KyAuthorProfessorJBowling2733 in clean eating, clean recipes, garden time, Kentucky memories, ky author, memories, plant-based, Spiritual life, Vegan recipes and tagged with , , , , , , , , , , , , , ,

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.

Scrambled Tofu for breakfast.

Ingredients:

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.

A surprise gift in the making!

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!

Porch sitting, planning gardens, flowered, herbs, and counting our blessings.

Vegan Apple Bread

Posted by KyAuthorProfessorJBowling2733 in appalachian life, canning, clean desserts, clean eating, clean recipes, coffee time, farm living, garden time, Kentucky memories, ky author, organic food, Vegan recipes and tagged with , , , , , , , , , , , , , , , ,

Good Evening from the mountains of Kentucky! It’s a gorgeous day in the mountains today! I enjoyed a walk around the garden today with the warm sunshine on my face. It felt good to relax a bit. Life has been hectic on our small farm this week. We picked our first picking of beans this week. We picked a bushel and a half, which is not bad for the first picking! We enjoyed them with dinner last night and canned the remaining beans for a total of thirty quarts. Farm life is a busy life, but one that I truly enjoy. There’s a sense of satisfaction with planting, tending, watching the crops grow, and then harvesting, cooking, and canning the fresh veggies! It’s nice to have home canned vegetables and fruit for meals in the cold winter months while the garden is resting beneath the mountain snows gaining nourishment for the next season.

First batch of beans of the season canned.

I’ve also enjoyed trying a few new recipes this week, with fresh produce. Im excited to share my recipe for vegan apple bread with you. It’s the perfect time to try this recipe as the apple trees are loaded with beautiful apples right now. My family described the vegan apple bread as being the best bread I had made! This brought a big smile to my face. I love to create recipes that makes my family happy! I hope you and your family enjoys this recipe as much as mine did. I have a feeling that I’ll be making this moist, flavorful, and delicious bread for most family gatherings in the future.

Vegan apple bread

Ingredients:

  • Two apples of choice (I used honey crisp)
  • One half cup of craisins
  • One half cup of golden raisins
  • One half cup of chopped organic walnuts
  • Two cups of whole wheat flour
  • One cup of organic raw cane sugar
  • Two tablespoons cinnamon
  • One tablespoon nutmeg
  • One teaspoon cardamon
  • One pinch of salt
  • One tablespoon baking powder
  • One teaspoon pure vanilla
  • three flax eggs (see recipe below)
  • One cup unsweetened apple sauce
  • One half cup unsweetened almond milk
  • One half cup unrefined coconut oil

Preheat oven to 350. Spray a Bundt pan with organic cooking spray and set aside. Mix all dry ingredients fold in fruit and nuts. Add remaining ingredients one at a time folding the mixture after each addition saving the milk until the final ingredient. Once all of the ingredients are combined (the mix will be thick) use an ice cream scoop to dip mixture into the pan. Press mixture gently once all of the mixture has been added to the pan. Bake for 60 minutes. Remember oven temperatures may vary. When a tooth pick comes out clean, your bread is ready. Allow the bread to cool completely before trying to remove it from the pan to prevent it from sticking.

Once the bread is cooled, place a large plate on top of the pan and gently turn the bundt pan upside down still holding the plate and the pan to allow bread to come out onto the plate. I run a small flexible spatula or small handle of a spoon along the edges of the bread to help ensure it releases. You might have to tap the bottom of the pan as well. Once the bread is on the plate, using a small mesh strainer, sprinkle organic confection sugar over the top of the bread.

This bread is a great breakfast treat, can be made into muffins, and also tastes great with hot cup of coffee. I hope you and your family enjoy this delicious bread. Feel free to leave a comment and tell me how you enjoyed this recipe and if you ate it for breakfast, or dessert. For now, God bless each of you. Have a blessed week and weekend. Check back in a few days for my newest squash soup recipe and more memories from the mountains of Kentucky!

Tomatoes are doing great this year!

Flax eggs are basically ground flax seed and water. Mix one tablespoon of flax seed to two tankards of warm water for the equivalent of one egg. Mix ingredients using a fork in a small bowl.

A Mountain Way of Life

Posted by KyAuthorProfessorJBowling2733 in a spiritual life, appalachian life, clean eating, clean recipes, drying herbs, farm living, garden time, Kentucky memories, ky author, memories, my special days, Uncategorized, Vegan recipes and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , ,

Good morning from the mountains of Kentucky! It’s a beautiful and finally dry morning in the mountains. Rain has been a part of our daily forecast for most July! With rain comes growth. Growth of garden delicacies and also growth of unwanted weeds. We’ve been busier than ever pulling weeds, hoeing, and tilling. Because of our hard work and God’s grace our garden is flourishing, all except our cucumbers. We’re still picking quite a few cucumbers each day, but not as many as we should consider the amount of plants we have. But, I’ll not complain as we’re truly enjoying the harvest!

Early July Garden
Beans are ready for picking!

With the cool spring-like temperatures this morning, I took full advantage of the comfortable morning breeze. It was a perfect morning to trim and prune the herbs. Growing and harvesting fresh herbs is another mountain tradition I thoroughly enjoy. I love the smell of fresh herbs. I enjoy growing them, cooking with them, and most of all the taste of them in home-cooked meals. I also love to dry them for spices. Fresh, dried basil is so much more fragrant than store-bought basil. There’s no other sage quite like fresh sage! After the cutting and trimming, I spread the beautiful green herbs on a clean cloth and enjoy the aroma of fresh herbs in the kitchen and through most of the house for days. Once the herbs are dry, I grind, crush, and store them in empty glass jars and place them in a dark cabinet for future dishes!

Fresh cut sage
Discerning the Voice of God, a great book written by, Pricilla Shirer.

Rainy days are also a great time to sneak away from all the responsibilities that come with working from home, maintaining a home and the farm to enjoy the simple pleasures in life. Simple pleasures such as snuggling up with a hot cup of coffee and a good book. There’s also something about a rainy day that inspires me to cook. I’m excited to share two new recipes I tried this weekend with you. I plan to post both recipes later this week. For now, I’ll give you a visual taste with pictures! The first picture is a new summer squash soup I created. It’s rich and full of flavor, fiber, and also very satisfying served with rice, a few croutons, or with crusty bread. The second picture is the delicious apple bread that I created this weekend. Both recipes are vegan friendly and also clean. Be sure to check back later this week for both recipes.

Summer Squash Soup
Apple bread… log in tomorrow for full recipe!

However, weekends are not complete for me without attending a church service. The fellowship is much needed in the day we live as is hearing the word. During church last night, I thought about how important it is to know God’s word, but also the importance of the knowledge of how to apply it to our own lives. During the sermon, the thoughts of my own words rang loud and clear in my mind. One concept that I teach students is reading comprehension. I remind them that recalling and summarizing is only part of comprehension. The goal of comprehension is application. That was the exact thought that I had about God’s word. It’s vital that we know the word, can recall it, but we must also know how to connect it and apply it to our lives to truly receive the full benefits from it.

I hope you’ve enjoyed my Monday memories for this week. Be sure to come back daily for new posts and for new recipes. I’ll be posting both the summer squash soup and the apple bread recipes later this week! For now, we’re off to the garden to pick beans! God bless from the mountains of Kentucky!

Easy Vegan Creole Recipe

Posted by KyAuthorProfessorJBowling2733 in appalachian life, clean eating, clean recipes, farm living, garden time, Kentucky memories, plant-based, Vegan recipes and tagged with , , , , , , , ,

Good afternoon from the mountains of Kentucky! I hope all is well in your part of the world. It’s been a roller coaster of a ride with the weather in the mountains for a few weeks. We’ve experienced a lot rain that resulted in flooding, thunderstorms, hail, and a lot of sunshine. I can’t complain, I love spring time whether it’s warm or chilly temperatures, but can do without the flooding. The warm days have been really good for my herbs! My chocolate mint already needs thinned. Strawberry mint seems to be taking over one section of the herb garden. I’ll be giving several starts off of it this year to friends and family. The chamomile is off to a great start too!

We were blessed with an abundance of produce last year and are still reaping the rewards of our veggies this year. I decided to cook Easter dinner today for my husband and myself. Last year’s green beans, corn, potatoes and spring onions are on the menu as sides! Now, if I could only figure out a way to preserve cucumbers! I’m anxious for garden time this year, because with all of the fresh produce, also comes great ingredients for new and delicious vegan recipes.

The most recent dish that I’ve made include, creole roasted veggies, with a wilted kale salad, and polenta on the side. I’ve been posting pictures of my vegan meals and tagging our daughter, who is also vegan, on Facebook. We’ve gotten a lot of great feedback, as well aroused much curiosity, and also had a lot of requests for recipes. So…here goes!

Creole Roasted Veggies Ingredients:

2 small sweet potatoes
5 small fingerling potatoes (or small potatoes of choice)
1 half of a yellow sweet onion
1 small butternut squash
6 to 8 eight baby carrots or 1 large carrot
1 hot banana pepper
1 small zucchini.
Creole seasoning
Extra virgin olive oil
salt & pepper

Cube all of the above veggies, except the onion and pepper, into small cubes, then slice pepper and onions. Add all of the vegetables to an air fryer and drizzle very lightly with extra virgin olive oil. Sprinkle with creole seasoning and salt and pepper. Shake the air fryer pan and sprinkle again. Roast veggies on high for twenty minutes. Check to ensure the veggies are done by piercing with a fork. I like to allow mine to caramelize a little and will allow them to roast a little longer. You can also roast the vegetable in the oven on 375 on a sheet pan lined with parchment paper for 40-45 minutes. I like to use the air fryer if I’m not going to be using the oven for another dish, especially in the summer.

Wilted Kale Salad Ingredients:

Fresh kale, extra virgin olive oil, remaining half of onion, 4-5 sliced portobello mushrooms, and a half a cup sliced grape tomatoes.

Process:

While the veggies are roasting, I heat a saucepan on top of the stove on medium heat, and add a good drizzle of olive oil. Using a pair of scissors, cut kale into pieces and add to the oil, slice four or five portobello mushrooms and add to the kale, slice the remaining half of the yellow sweet onion and add to the kale an mushrooms, slice a handful of small grape tomatoes in half and add to the skillet. Add a generous sprinkle of the creole seasoning along with black pepper and onion salt. Saute the vegetables until tender and turn the heat off.

Polenta Ingredients:

Instant polenta, non-dairy butter, unsweetened almond milk, non-dairy cheese of choice.

I also added a side of instant polenta to this dish. This is the easiest side ever! I buy polenta that’s in a roll. It has a great shelf life, and tastes great. It’s much easier to prepare than cooking polenta from scratch. To feed two people, you will need to slice four or five slices of the polenta off the role and cut it into small pieces. Add the polenta pieces to a small saucepan and add about 1/4 cup unsweetened almond milk. Turn the burner on to medium low. Using the back of a fork, mash the polenta until it’s mixed with the milk and smooth. At this point add a teaspoon of non-dairy butter and season with creole seasoning and a little black pepper. I like to add a piece of no -dairy provolone cheese just before serving. Allow the cheese to melt and give it a final stir.

Serve roasted veggies, with a side of wilted kale salad, and few spoons of polenta. Sprinkle the servings with a light dusting of the creole seasoning and a drizzle of hot sauce and you’re ready for a delicious and filling dish.

I hope you enjoy this recipe as much as I do! Feel free to leave a comment, ask a question of just drop a greeting. If you’re just stopping by, feel free to click on follow for upcoming recipes! God bless each of you! Happy Easter!

Winter in the Mountains

Posted by KyAuthorProfessorJBowling2733 in a spiritual life, appalachian life, clean eating, coffee time, faith over fear, Kentucky memories, ky author, memories, my special days, relax with a good book and tagged with , , , , , , , , , ,

Winter has arrived full force in the mountains of Kentucky this week. Just when the countdown until spring has begun, winter rears it’s almost unfamiliar head. Winter can be rough in the mountains, and we’ve had our fair share of rough winters, but considering our winter weather for the past few years, we really can’t complain. During the past few days we’ve transitioned from sleet to, rain, back to freezing rain, and now snow. I feel humbled and blessed that I am one of the fortunate people that can work from home and do not have to travel. Because of my blessings, I feel compelled to check on others, pray for those that have to travel, the first-responders, homeless, and the elderly. It’s during times like this that I appreciate my mountain roots, heritage, cultural ways, and the knowhow of how to survive hard times such as those that we live in today more than ever.

The ice is clinging to the trees in the mountains.

With winter weather also comes the desire to cook, which I think is a cultural thing as well. As far back as I can remember when snow started flying in the air, laying on the ground, and filling the trees, someone was cooking. Cooking what? Veggie soup, chili soup, pinto bean better known in the mountains as soup beans, and always a side of cornbread. This was only a few family cavities! Some may think that vegans and or clean eaters can’t enjoy tasty dishes or cultural meals. However, being a clean-eating vegan doesn’t mean that I have to sacrifice flavor or my favorite foods. No, I still enjoy savory meals that I’ve always enjoyed, only a healthier version of them.

So, what’s on the menu for this bitter cold and blustery day? Organic soup beans, cooked in the insta pot without oil, but with plant based beyond bullion base. This great tasting base also decreases the amount of salt that’s needed to flavor many dishes. I use this base when I saute mushrooms, I add it to soups, beans of all kinds, and more. I’ll bake cornbread for my husband and plan to make myself roasted potatoes. I discovered along this high-starch journey I could line a sheet pan with parchment paper, spritz the cubed potatoes with vegetable broth, season them and cover them with aluminum foil and after they’ve reached the desired tenderness, I place them for the final minutes under the broiler and allow the potatoes to crisp up. What I discovered is that the potatoes are crispy and tasty. I also occasionally place them in the air fryer, spritz and season, and air fry for a faster dish of roasted potatoes. To add to the deliciousness m, I’ll add a side of sour kraut, which I canned last year, and maybe a skillet of mustard greens stirred up with diced mushrooms, more of the vegetable base, and finally a crumbled tofu to replace the scrambled eggs. This is a supper that is mountain worthy, culturally acceptable, vegan friendly, and filled with starches and high-powered greens. The only thing that makes this dish better is a jar of my canned red tomatoes chilled and served on the side. An all clean, organized, healthy, and tasty on this cold snowy day!

A great source of seasoning that adds a lot of flavor!

Eating vegan, plant-based, and healthy does not mean that you have to sacrifice flavor, culture, or deny your family who doesn’t follow a vegan diet. What I have learned along this journey is most of the time my husband doesn’t realize I prepare the mustard greens without oil, without eggs, and limited to no salt. He still brags on the taste, reaps the reward of less oil, and salt, and also that he loves sauteed portabella mushrooms. He still indulges in cornbread, but often made with less oil, egg replacement, and almond milk. The bread is still tasty, and he eats it without complaining about lack of flavor, but often brags on how tasty it is. Many times we think we need more salt, or we need to add a splash more of oil, or some other fat, when in reality we just need to focus on the flavor of the food…not the seasoning. One of the greatest benefits he has discovered is that a plant-based diet is much better for his gout, which is an entirely different post for later.

Snow and ice fill the trees and the mountains.

For now, I’m off to put beans in the insta pot, grade assignments, tidy the house up, and catch up on a little reading while snuggling beneath my favorite quilt in my favorite chair. I am so thankful for a warm home and knowing that my family is safe at home. I will also enjoy my favorite coffee, the spectacular view of the snow-covered mountains that lies just beyond my windows, and all the comforts of home. Blessings from the snow-covered mountains of Kentucky. I have found that in an impersonal world filled with more struggles than I can recall, a high-tech technology world where social media has replaced much of the personal communication that we once cherished, not to mention the uncertainty of the pandemic, I cherish the simple things in life more than ever before.

Click follow to follow my blog and read about new upcoming dishes. Please, feel free to leave your comments. I enjoy reading feedback.

Organic Vegan Apple Tea Bread

Posted by KyAuthorProfessorJBowling2733 in a spiritual life, appalachian life, clean desserts, clean eating, clean recipes, coffee time, farm living, Kentucky memories, organic food and tagged with , , , , , , , , , , , ,

Good Evening from the mountains of Kentucky! We’ve been blessed with a beautiful sunny day in Appalachia today! We had ideal weather this morning for working in the flower and herb gardens. There’s something special about spending a little time on a peaceful, cool morning outside that transports me back to my days of youth.

Beautiful June morning in the mountains of Kentucky.

While working in my herbs with the scent of the morning dew still lingering on the soil and in the air, I enjoyed recalling early mornings from many years ago. Oh, how I loved going out and setting on the porch in the early morning hours with my mom. Mommy, always enjoyed her weekend coffee on the front porch enjoying her beautiful flowers. I can still recall the wonderful aroma from her rich black coffee that filled the morning air. It was a warm and inviting time. Early mornings on the porch was a peaceful refuge then… and remains a peaceful place for me today.

I love the peaceful tranquility of the soothing sounds of the water from the creek flowing over the smooth time-worn stones. Early mornings on the porch is also a favorite time for me to catch up on a little reading, reflect on days gone by, plan for the days ahead, work on a writing project, and also a time to slow down and savor the beauty of our mountains.

img_5759
Our blooms attract an abundance of butterflies. I love to sit quietly and watch them. Our garden loves them too!
I love to watch the colorful butterflies enjoying the blooms of our flowers.

Today was one of those days, but it was also an exciting day. It was the first day that our local farmer’s market has opened since last summer. Typically we would’ve already made a few visits, but due to COVID-19 most businesses have experienced delayed openings, including our farmer’s market, which made opening day even more special. The crowd was at a minimum today, but the market wasn’t short on delicious produce, homemade sweet treats, savory items, fresh-baked bread, a variety of vegetables for planting, and even a local author. The crowd filtered in and out throughout the time my daughter and I browsed the market. It was a wonderful morning with some great people.

I was happy to see a few familiar faces and also happy to meet a few new people. Conversations were interesting as there were so many of the vendors who had similar interests as I do. After discussing natural fertilizer, methods of promoting growth in herb gardens, and our favorite teas, we left with a wide variety of wonderful items. My favorite was a packet of homemade Holy Basil Chai tea. I’ve already enjoyed a hot cup of the tea and a cup of it on ice, which was amazing as well. Her delicious homemade tea was delicious either way.

Something that I’ve noticed over the years is that I have come to enjoy the pleasures of a wide-variety of herbal teas. I love the spicy taste of red chai tea, the flavors of rich dandelion tea, relaxing lavender tea, and so many other flavors. I also find so much enjoyment in experimenting and creating different flavored teas from the herbs in my own herb garden. I find it satisfying to sew seeds or plant herbs, nurture them, delicately prune them, and especially taking time to smell their wonderful diverse fragrances. My daughter and I agree that evening tea is similar to evening coffee….they’re both great with a sweet treat!

Two of the latest additions to our little farm family.

As you know, I enjoy creating new recipes of all kinds. But, there’s something about summer that makes me want to bake sweet treats! The other day while I was enjoying the rich flavor of a vanilla chai tea, I began to think about how a delicious sweet bread would be great to eat with my tea. I thought about my Mamaw’s apple pies, and all their deliciousness. Soon I was thinking about a clean vegan apple bread, an apple tea bread, a sweet bread that would be a tasty addition to tea, or coffee! I mulled the idea over, for a few days, jotted down a few notes, and then began to experiment, which is one of my families favorites. They are my taste testers and enjoy sampling and giving their opinions about my new recipes! After a few tries, I finally found just the right amount and mix of ingredients to satisfy my palette, as well as my husband’s. This is one of his new all-time favorite breads! I am super anxious for you to try my Vegan Apple Tea Bread with your evening coffee or evening tea, and also happy to hear your comments.

Ingredients include:

2 cups all purpose whole wheat flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cardamon 
1/2 teaspoon ginger
1 cup of monk fruit to replace sugar
1/2 cup organic brown sugar
1 cup of chopped walnuts
1/2 cup golden raisins
1 pound of diced Granny Smith apples
1 cup unrefined coconut oil
Zest of one Meyer lemon
Juice of one Meyer lemon
3 eggs for non-vegan (I use Nice Egg an egg substitute)
1 teaspoon of vanilla
1/4 cup unsweetened almond milk
Drizzle of organic agave

For the drizzle you will need;
1/2 cup organic confectioner sugar
1/4 cup brewed Apple cinnamon tea cooled
1/2 teaspoon vanilla

Process:

Mix all of the dry ingredients and spices, add walnuts and peeled diced apples. Prepare the egg substitute and set aside. Cream brown sugar, monk fruit, coconut oil, vanilla and egg substitute in a separate bowl. Gently combine wet ingredients and dry ingredients and fold in remaining ingredients. Don’t worry if the mixture seems to be too thick, trust me it will bake just as it should! 

Preheat oven to 350. Spray a bundt pan with organic cooking spray. I like to use an ice cream scoop to scoop the mixture into the pan. Don’t press the mixture as the airy pockets between the scoops will make the bread even better than you can imagine. Drizzle the top of your bread dough with a light drizzle of organic agave, place on the bottom rack in the pre-heated oven, set the timer for 45-48 minutes, and get ready for a delicious aroma to fill your kitchen! While your bread is baking brew your apple cinnamon tea and allow it to cool. Once the tea is cooled add the sifted powdered sugar and vanilla to the tea and whisk. Place in the fridge to help it setup.

Test bread at 45 minutes with a toothpick. If the toothpick comes out clean remove from the oven and allow it to cool before turning it onto a plate. If the bread is still a bit wet, bake for three to five more minutes as oven temperatures will vary. Once the bread is baked and cooled, turn it out onto a plate and drizzle the glaze over the bread and allow the glaze to flow down the sides. Now, all that’s left to do is…slice your bread and enjoy!!!

Vegan Apple Tea Bread

I hope your family loves this Apple Tea Bread as much as my family does. Feel free to leave a comment. I love to hear from my followers. For this evening, I’ll say so long and God bless from the beautiful mountains of Kentucky! Remember that faith overcomes fear! Happy baking!

I love the veggie blooms as much as the flower blooms!

Keeping All of Those Veggies Fresh!

Posted by KyAuthorProfessorJBowling2733 in clean eating, farm living, grocery adventures, organic food, plant-based, Uncategorized and tagged with , , , , , , ,

It’s been quite some time since I last posted. I’ve been one busy professor, wife, grandmother, mother, etc. and all of the other hats that I wear. My apologies to my readers for neglecting you. However, I am back with good news! Yes, that’s right some good news. We can all use good news and a fresh break away from all of the negativity that floods our news, news feeds, and often our conversations. I like to be an uplifting and positive person who spreads cheer, hope, love, and joy as much as possible. So, today I am going to share something with you that sure brought a smile to my face, a little relaxation on my grocery budget, and also hope for all of you that love a plant-based diet and have a vast amount of veggies in your fridge!

For the majority of my adult life I have always been frustrated at how quickly the veggies in the refrigerator go bad. I was tired of throwing away peppers that had suddenly developed soft places, cucumbers that became soft and mushy, and mushrooms that were slimy. Yes, that’s right they get slimy. You know they do. All of this is especially true if you buy organic fruit and vegetables. Why, you may ask. It’s simple reasoning actually when you think about it. Organic produce hasn’t been genetically modified and are not full of unnatural preservatives. I did a little test a couple of months ago. I purchased a couple of non-organic bell peppers, which I must say was a hard thing for me to do, as I always use homegrown veggies, or organic vegetables from the grocery in off seasons. I also bought a couple organic bell peppers. I placed them both in the same vegetable bin and discovered that the organic peppers did not have the same shelf-life that the non-organic peppers had. As a matter of fact, the non-organic pepper is still in my vegetable drawer after three weeks and is still firm. Now, that was an eye opener. My analysis of the experiment is as follows; non-organic veggies last longer due to preservatives and being genetically modified, whereas organic veggies have a true shelf life because they are in their natural state, and haven’t been preserved in some manner. I also am a firm believer that organic produce is healthier and always tastes better. That’s my spill on organic produce. Now for the big reveal…

I have always been guilty of washing and drying my produce when I came home from the grocery store, and then proudly putting them in their appropriate bins in the fridge. They looked colorful and the bin was full with a lot of choices. However, the veggies just didn’t last very long. It was a struggle to either dehydrate, make stock, or try to use the veggies to prevent from throwing them away or feeding them to our farm animals. Now for the good news! What I discovered was this; when I bring produce home, I did not and I repeat, DID NOT wash it, but simply wrapped the beautiful veggies in a good quality white paper towel, the veggies had a longer fridge life! I prefer Viva paper towels as they are thicker and more absorbent.

The paper towel absorbs moisture that often collects on the produce and prevents it from spoiling as quickly. For those organic mushrooms that were always a chore to keep and or use before they went bad, I now simply line the paper bowl they come in, or use a natural basket with a white paper towel, empty the mushrooms in the container, and then cover them with another paper towel. It’s hard to believe, but I have kept organically grown mushrooms for up to three weeks this way. Now, that’s a big deal as the organic mushrooms never seemed to have a long shelf life and I was stopping several times during the week to buy more. Now, they stay dry, firm, and they don’t get slimy in a few days. They are also still fresh and delicious. Now, that is a bargain money saving tip or what?

Preparing to roll these beautiful baby cucumbers in white paper towel.

I house carrots, broccoli, and cauliflower the same way that I store my mushrooms. My vegetable drawer is not as colorful as it once was, but instead filled with odd shapes of vegetables wrapped in white paper towels. But, I know that two weeks after I put cucumbers away with each being individually wrapped, they’re still fresh and crisp!

I individually wrap each cucumber as I roll them into one big bundle. This prevents the cucumbers from touching and also ensures that the paper towels absorb the moisture from each cucumber. 

I love unwrapping vegetables and feeling the firmness of their skin, the freshness of their smell, and holding crisp firm veggies in my hands. I also love the freshness of vegetables while I am preparing them. The taste of the vegetables is still fantastic and their integrity is still top quality. One more advantage about this fabulous discovery is that the vegetable drawer remains dry and requires much less cleaning as opposed to just placing the veggies in the drawer. I know you know what I’m talking about. That veggie drawer can get nasty, but not with this really simple trick. It only takes a few minutes out of your time when putting your groceries away. It will save you a small bundle on your groceries at the register and allow you to have quality vegetables available for all of those wonderful plant-based recipes that you love cooking! Oh, I didn’t mention how delicious, fresh, and crisp that salads are after wrapping the veggies!

I hope you enjoy this wonderful bit of information and find it as useful as I did! Feel free to follow my blog, leave feedback, or comments. I look forward to posting an upcoming new favorite go to plant based soup that I am totally loving right now! I am excited for you to try my recipe for Three Bean Mexican Soup! For now, God bless, happy eating, and remember to always eat fresh and organic when possible. Until the next post God bless from the mountains of Kentucky!