(i cook all my meals by intuition so quantities are really not my thing hehe. follow your gut! only way to learn is through experience :) & you’ll find exactly the quantities *you* enjoy & need! but of course, do feel free to ask me for a rough idea of what i put in if you really feel the need ~)
~ vegan pumpkin soup ~
:: pumpkin + potatoes + onion + garlic + sweet potato + chayote + carrot + a lil celery + fresh turmeric root +
red lentils + ginger powder + sunflower seeds + himalayan sea salt + dried oregano & sprinkled fresh coriander once it is cooked. :: i cook it altogether with water in a pressure cooker & just blend it all when it’s done. easy & simple. soups are the best :)
~ simple couscous meal ~
:: chickpeas + couscous + carrots + himalayan sea salt = all cooked in the water where i cooked the chickpeas (with onion & garlic). & i added fresh celery (but probably won’t do that again hehe). & sprinkled nutritional yeast + fresh garlic smashed with salt and then mixed with olive oil once it was all cooked. :: i cooked the carrots in the chickpeas water & once that was done, i added the already cooked chickpeas into it & once everything was cooked & the liquid still boiling, i turned it off & added the couscous. meanwhile, because i don’t really enjoy cooking garlic as many of the medicinal properties fade away with the cooking process, i just learned a new trick with a friend that is super simple, you just cut the garlic in tiny lil pieces & then mix with salt and smash it altogether with a fork until it is like a paste. let it be for a while & then mix olive oil into it! & once the food is cooked, just add this oil on top & mix it all :) it gives such life & healing power to our food! and that’s that :) super simple too!
these pics are really not the best but my main focus is on the nourishment & healing of the food we eat :) as i was cutting the veggies & cooking everything, i always sing beautiful songs to my food hehehe. love really is the most important ingredient ~*~ in joy!!! <3
We moved the garden to our backyard and planted most veggies before 2 or 3 weeks and pretty much everything is sprouting, except for a few. I still have to plant the okra and celery root, and transplant some spinach dock I spotted. And then later in spring we plant potatoes, white beans and corn.
I have often been criticized for the depths of my Deep Water Aquaponic beds, comments to the nature of ‘too deep’ or ‘waste of water’ and even ‘un-traditional’ and some other far out there comments.
But this is why we made them 450mm deep and not the traditional 150-200mm deep the literature recommends. It makes sense when you think about it, if a media based aquaponic bed is recommended to be a minimum of 300mm deep for adequate root growth, why make a deep water bed only 200mm deep!
These celery roots reach the full 450mm depth of the grow beds, (nearly half a metre!) and 200mm outwards under the raft beside it. So much so that the net pots directly next to these need to be empty or risk being over run.
Even at this depth, these roots still slow water flow significantly, and had the beds been shallow ones, these celery roots would have clogged the system up for sure. We are only pushing 1000ltrs per hour through these beds, so its not a great water flow as it is, but i will need to keep a very careful eye on this when the other seedlings begin to reach full size to make sure i have adequate water flow.
Just something to think about.
Have a safe weekend everyone, and WELCOME to all our new followers! Thanks very much for taking an interest in us, in means a lot to us!
1.5 oz tequila
½ cup tomato juice
1 tablespoon lime juice
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 12-oz bottle Mexican beer (like Corona or Modelo) 2 tablespoons kosher salt
½ teaspoon chili powder 1 celery stalk, washed, root end trimmed (optional)
Mix tequila, tomato juice, lime juice, Worcestershire and Tabasco
sauces. Mix salt and chili powder together in a small bowl or saucer.
Rub the rim of a pint glass with a slice of lime and roll the outside of
the glass rim in the chili salt to coat it. Fill glass halfway with
ice, add tomato mixture, stir well, and top with beer. Garnish with
celery if you like.
Travel Tuesday: Tilth is one of James Beard Award-winner Maria Hines’s three restaurants. Maria’s food is organic, seasonal and sustainable cuisine that represents the Pacific Northwest such as coffee-roasted celery root salad, roasted vegetable hash and foraged wild mushrooms (photo). Check out more of the best gluten-free brunches in Seattle.
Adding kohlrabi and celery root to a potato puree (or mashed potatoes) is a nice way to lighten them up. Potatoes on their own can be quite heavy, but adding other veggies makes them silkier and more crisp-tasting.
If you’ve never used celery root before, definitely try it. It smells exactly like celery (that shouldn’t be surprising, but somehow it is), and it’s got a very subtle, light flavor.
I used about equal quantities potato, kohlrabi, and celery root. Start light with the butter and sour cream, but don’t skimp on the salt!
Love mashed potatoes, but don’t want the carbs? Try Mashed Celery Root! I made these with roasted garlic! I cut the peel off of celery root (they look gnarly with the peel on, but underneath they look like potatoes), and roasted them in olive oil for 30 minutes at 400 degrees F. Then I added whole garlic cloves, sprigs of thyme and rosemary, and roasted for another 30 minutes. I let it cool, and then put it all in the food processor until smooth. Then I drizzled in some more olive oil, added black pepper, and chopped celery leaves, and mixed it all together. I never miss potatoes on the paleo diet!
Brothy soups can be the most comforting thing on an especially cold day, but creamy root vegetable soups can show off the season’s ingredients like nothing else, while filling you up and warming your bones. You can use this basic recipe for any hard squash or all kinds of roots; carrots, parsnips, beets, parsley root, etc. However I find that celery root has a certain savoriness and balance of flavors lacking in these others, so most of them definitely need some cooked onion or garlic or a whole stock, and maybe some vinegar, too. Some may be better roasted than simmered as well. But this basic method is idiot-proof. And the sky’s the limit on garnishes - at my work right now we have a very different celery root soup that has 7 garnishes, so be imaginative. This walnut chutney (for lack of a better word) provides a salty/sweet/savory punch that accents the celery root in a unique way.
1 cup Walnuts, shelled
½ T Maple syrup
3 T Walnut oil
¼ t Sherry vinegar
¼ t Mustard powder
Roast the walnuts in an oven at 325 for 8-10 minutes, or until brown and aromatic. Let cool. Put them in a sealed plastic bag and smash them with a pan until they’re the size of a baby’s big toenail. Mix them with the rest of the ingredients in a mixing bowl. It should be a little salty, like a good chocolate covered pretzel. Let sit at room temperature while you make the soup.
1 large celery, peeled and cut into even-sized large pieces
3 fresh bay leaves
5 sprigs thyme
2 tablespoons salt
¼-½ cup of olive oil
Put all these ingredients in a pot with water to cover them, plus another 3 inches or so. Cook over a high flame until boiling and then lower the heat to simmer until the celery root is tender all the way through, about 15 minutes, depending on how large the pieces are. Strain the contents of the pot, reserving the liquid. Put the solids in a blender and puree, stopping to scrape down the sides and pouring in just enough reserved liquid for it to all get blended. With the blender going, gradually drizzle in the olive oil. You’ll start to see that there are 2 slightly different colored layers. When you’ve put in ¼ cup of the oil, stop the blender and mix the contents well with a spoon or spatula. Taste the soup for texture at this point, as it should be silky and rich. If it feels watery and loose, it needs more oil, so turn the blender back on and add more oil slowly and then taste again. If it’s too rich, you can dilute it with some of the reserved water. Escoffier or Robuchon or one of them say that a creamy soup should have a texture so that it is liquid enough to pour easily from a spoon, but rich enough to briefly hold its shape before melting into the contours of the bowl. I might have made that up, but its true. Once you’ve got the texture right, adjust for salt to taste. Pour through a fine mesh sieve, using a ladle or spatula to help push it through. This is best served immediately, but it’ll still taste good reheated, especially if you re-blend it.