Article that I just wrote for OC register!
Eating healthy can save your family money! This past Saturday I took a money saving stroll around the Laguna Beach Farmers' market! I took my allotted $15- For the week and my reusable canvas tote bag along with me. I filled my bag to the brim with enough organic sustainably grown produce to last my family for the entire week. Heads of romaine lettuce($1.50ea), Maui sweet onions ($1), 3 stalks of leaks($2), A big head of versatile cabbage ($1), crisp farm fresh carrots($1), cucumbers ($1), a 3 pack of strawberries ($5), asparagus for only $1-!
I always pick up delicious beets($1) and a big bunch of radishes for 50 cents...both beets and radishes come still attached to their greens! You can roast the beets in the oven with fresh rosemary, olive oil, sea salt and freshly ground pepper and then separately you can either eat the beet greens raw in a salad or saute them lightly in some balsamic vinegar, chopped garlic and olive oil. I like to use the crunchy radishes in my "Chips" and Dip recipe. And I use the peppery radish tops in a fresh salad with home made vinaigrette. Eating healthy, sustainable, locally grown produce is not only delicious but it can save your family money!
"Chips" And Dip!
This is an easy snack that I created because I wanted the satisfaction of crunchy chips and yummy dip...without the guilt! This snack helps me maintain my current weight-loss of over 60 pounds and
and I feel my skin benefits from the raw veggies as well! This is sure to become a staple in your home...your really going to LOVE it!
CHIPS (serves 2)
Ingredients:
1/2 large carrot
1/2 cucumber
A few radishes
Directions:
Thinly slice vegetables into chips. They should make little circular chips, perfect for dipping!
DIP
Parsley Parmesan Dip
1/4 cup parsley finely chopped parsley
3 cloves of garlic minced
1/2 cup extra virgin olive oil
1/8 cup vinegar
1/8 cup fresh lemon juice
handful of grated Parmesan cheese
Add all of the ingredients to a bowl and gently mix to incorporate. Leftovers will keep for up to 5 days sealed in a glass jar.
Hearty Vegetable Soup
1 large onion chopped up
2 table spoons extra virgin olive oil
3 or 4 carrots rustically cut
2 or 3 celery ribs thinly sliced
chopped potatoes any type about 2 cups
8 cups water or what ever fills your pot 3/4th of the way to the top
sea salt and pepper to taste
1 mild to spicy chili pepper depending on desired spice level
8 fresh basil leaves
To this soup you can add 1 or 2 cups of chopped seasonal vegetables such as cabbages, zucchinis, parsnips squash, beans etc.
1) In your dutch oven or soup pot saute onion and celery in the olive oil for about 12-15 minutes.
2) Add potatoes stirring them a bit. Add water let cook for 5-10 minutes.
3) Add all additional vegetables at this time. And cook soup until potatoes are tender.
4) Add the chili pepper. Add the basil chopped or whole leaves.
5) Season with sea salt and pepper
This is a budget friendly versatile satisfying soup! It is even yummier the next day, it makes great leftovers!
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