In large pot, cover potatoes with cold water and cook until tender. Reserve 1 cup of cooking liquid and drain potatoes in colander. Return potatoes to pot and add milk, butter, sea salt, and reserve water. Mash with potato masher until almost smooth (add more cooking liquid if needed). Season with one of these 6 twists.
Thank you for attending, Eating Organically on a Budget at the Camden County on 10-17-11. Follow us on Facebook and Twitterfor recipes, organic eating info, and wellness tips.
Here are a 12 hints to save money and still purchase organic.
Diets fail for hundreds of reasons. One big problem: not having a plan. To stay on track for an organic lifestyle, a weekly menu is the only plan you need (recipe suggestions and meal planning found here). Whether you are feeding yourself or a family of four, map out a realistic meal schedule for the week including breakfast, lunch and dinner. Time is tight during the week, so when possible, carve out a couple hours on Sunday afternoon to do some prep. This could be anything from portioning out your organic ground beef for individual meals to slicing and dicing carrots, peppers, onions and tomatoes for use in dishes or on lunch and dinner salads. Got kids? Pack their lunches ahead of time for the week and make sure those lunch boxes are filled with healthy, tasty fruits and vegetables as opposed to processed junk.
Pumpkin Seeds make a filling, high antioxidant snack. The orange flesh is packed with beta carotene, which helps the body to break down and make vitamin A. Vitamin A helps the proteins that regulate cell-to-cell communication, which is the foundation of the immune system. Save them when carving a pumpkin or purchase them from the bulk bins when shopping for organic foods on a budget.
1 cup raw pumpkin seeds
1 tbsp butter, melted
3/4 tsp cumin
1/2 tsp fine sea salt
1/2 tsp chipotle
1/2 tsp turmeric
2 ½ pounds gold and red beets
1 ½ cup barley
1 tbsp agave nectar
¼ tsp sea salt
4 tbsp olive oil
3 tsp apple cider vinegar
2 cups arugula
½ cup smoky almonds (chopped)
Preheat over to 425. Arrange beets on baking dish, cover, and roast until tender (1 – 1 ½ hours). Cool beets, remove skin, and cut each into wedges. While beets are cooking, cook barley. Whisk together agave nectar, sea salt, olive oil, and vinegar. In large bowl gently combine all ingredients.
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