Kale Avocado Salad

Yes, I admit. This is not the worlds most attractive salad :)

But it's so tasty. It is also quite easy and cheap. We have some kale in the garden that's almost ready to eat, and I will be making this salad a lot this summer.

This recipe calls for 1/2 an avocado. A tip about storing avos in the fridge: store the side with the pit still in it and rub lemon or lime juice on the surface and wrap with plastic wrap. This usually keeps it from browning for about 1-2 days. Or just double the recipe :)

Kale Avocado Salad

Serves 2-3 as a side or 1 really big salad

Ingredients

• ½ bunch of Kale, chopped
• ¼ red or orange bell pepper (not pictured above, but I usually add this in), diced
  
• 1/2 a ripe avocado
• 2 Tbsp lime juice (or the juice of 2 limes)
  
• ¼ tsp garlic powder
• Salt and pepper to taste (I use 1/4 tsp Herbamare and 1/8 tsp ground pepper, but 1/4+ tsp salt and 1/8-1/4 tsp pepper works well too)
  
• Optional: pinch of cayenne for an extra kick

Method

• Chop the Kale and the bell pepper.
• In a bowl, mash the avocado with a fork- chunky.
• Add lime juice, garlic powder, salt, and pepper- and cayenne if using.
• Add the avocado mixture to the kale and pepper.
• Serve immediately, but this also tastes a little bit better the next day :)

Happy Salad Eating,
Eryn

Growing Your Own Food: Part 2

If you want to get caught up on Growing Your Own Food, see this post. Today, I will talk about Composting for better and cheaper success with your planting.

Compost. Such a mystery to me a couple years ago! I mean what exactly is in there- garbage... dirt... or something grosser (yes I made up a word:)?

This post is to clear some things up about composting. Wherever you live, it's possible to compost.

First, composting is EASY!

Here is all you really need:

1. A big container (with holes). We used 1/2 of an old dumpster (top part with lid) and drilled holes in it so that the compost can aerate. You can also use old tires, Tupperware containers, get creative! It doesn't have to have a bottom to it, just needs to be protected from critters like raccoons.
   
2. Dead leaves and sticks or wood (free! most people have these all over the place)
3. Unadulterated Food trash- it should be uncooked (or cooked, but no oils were used) and preferably organic or free of pesticides. Fruit peels, pits, and seeds, any vegetable parts, washed out egg shells, etc. Meats and fat are not good for composting. What we do is whenever we cut fruit and vegetables for meals we put the peels, seeds, or whatever is left behind in a big container in the freezer. When that container gets full, we then bring it out to mix it in with the compost we have going.

There are many ways/ methods of composting. Some people use worms, others manure. But we have found a more simple method that works for us. And if you are just starting out, this would be a good beginner method. Here is what you do:

• Mix equal parts brown waste (dead leaves, dried out sticks, dead wood, even unbleached paper towel type products, etc.) with green waste (clean egg shells, fruit and vegetable waste).
• Then turn it around, or as I say, "stir it up" every couple days or so.
• This is a very basic method, but it has worked for us the past year. Other things help move it along faster so feel free comment if you have any other tips!
  

Why compost? Good question! Here is why I think it's better and cheaper:

1. You should compost if you are planting any kind of garden- planters, beds, or straight into the ground. When you transplant a plant into the garden or planter, the plant goes through a bit of shock- especially here in Georgia where we have red clay in our soil that is mean to those sweet plants! If you mix one part compost with one part straight from the ground dirt, it helps the plants have a better chance for survival because they are eased into wherever you put them.
   
2. And even better- you don't have to buy any mulch or manure, which makes gardening (flowers, plants, or food) much, much cheaper! Composting is cheap because you already have all you need at home- just raw food, and dead leaves or sticks. All you really need after the initial planting of 1/2 compost, 1/2 dirt is possibly some kind of fertilizer (although this is optional, but usually yields better fruiting in your garden), and possibly some kind of organic pesticide (if you notice your plants getting eaten)- usually comprised mostly of fish oil which you can buy at Lowe's or Home Depot.

So I hope this post has cleared up quite a bit about how easy it is to compost in your home. It does take a good couple of months to get nice, rich, black compost. Maybe if you started right now, you could make it in time for Fall planting :)

Happy Composting!
Eryn

Mango Fro-Yo

I have been a wee bit obsessed with making my own dairy-free frozen yogurt lately :) To make matters worse, I was at a local International Farmer's Market and they had a box of 20 champagne mangos for only $6! Of course I had to get some, and since I had so many I can make this dairy free, vegan frozen yogurt as much as I want.

Mango Frozen “Yogurt” (dairy free, vegan)

Serves: 2-4

Ingredients

• 3 ripe mangos- I used champagne mangos, but any variety will work (or 8.5 oz)
• 1 ½ cups non-dairy milk- I used ½ coconut and ½ pumpkin seed milk, but any non-dairy milk will do (12 oz total)
• ¼ cup lemon juice (2 oz)
• Topping Ideas: Shredded Coconut, Cashews, fresh berries, I also top mine with these wafer-cookie like pieces and banana

Method

• Puree the mango with the milk and lemon juice
• Freeze in your ice cream maker (I use this one) for about 20 minutes or until desired consistency.

This post has been linked up to:
Sugar Free Sunday's at Flip Cookbook
Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free

Happy Frozen Yogurt Making!
Eryn

German Chocolate Cake Bars

Anyone every had a Larabar©? I have and they are amazing. However, my pocketbook cannot always afford this treat :) A year ago, I began experimenting with knockoffs of this popular snack bar. And last night I realized, I don't have a chocolate recipe on here yet! Three months without a chocolate recipe must be a crime somewhere, right? So I threw this together last night, and didn't think it would turn out too well, but lucky for me (and you :) it did!

Here is my Larabar-esque version of a German Chocolate Cake Bar. Hope you like it!

German Chocolate Cake Bars

Yields: 1 8”x 8” square pans worth of bars- how small you cut them is up to you :)

Ingredients

• 1 cup cashews (6 oz)
• ½ cup pecans (2 oz)
• 2 cups unsweetened, unsulfured shredded coconut (3 oz)
• 2 tbsp coconut oil (1 oz)
• 2 Tbsp cocoa or carob powder (I used Dagoba Cacao Powder) ( ½ oz)
• 2 tsp vanilla
• 1 tsp coffee flavor (I use Frontier, also found at Whole Foods)
  
• scant ½ tsp sea salt
• 8- 12 pitted dates (depends on your desire for sweetness- I used 8 because I like mine a little less sweet- you can also use between 1 ½ - 2 ¼ oz of dates or date paste and get the same consistency)

Method

• Blend all ingredients in the food processor or Vitamix (no higher than power 3 using the tamper), scraping the bowl as needed.
• When a dough-like ball forms, press into an 8” square glass pan and refrigerate for 30 minutes.
• Cut and serve!

This post has been linked up to:

• Slightly Indulgent Tuesdays (also check out Amy's link to sign the petition for the FDA to properly label gluten-free food. So important for those who suffer from Celiac Disease and gluten sensitivities- which does not affect me or my husband (we have been thoroughly tested) but many more people than you think! If you think you have gluten sensitivities check out your options for assessing whether or not you do: get tested at a lab like this one here, try an elimination diet, and make sure to get under the care of a doctor or naturopathic physician who knows how to treat such sensitivities)*
• Sugar Free Sunday - check out this refined-sugar free virtual pot luck!

* Disclaimer- My advice is based on experience. And it is simply amateur advice. Be sure to check with a health care or wellness professional before making dietary changes or assessing for food allergies.