Recipe: Cranberry Date Bliss Balls

Ingredients:

  • 8 dates
  • 1 cup dried cranberries
  • 2 tablespoons raw cacao powder
  • Any other dried fruits, nuts, or seeds you desire (optional)

Directions:

Pulse dates in a food processor or blender until they form a soft dough. Add the dates into a bowl along with the cacao powder and dried cranberries. Mix everything together thoroughly, and then roll into bite-sized balls and enjoy!

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Recipe: Pasta with Spinach and a Lentil Bolognese Sauce

Ingredients:

  • 1/2 a box of pasta
  • 1 cup of pre-cooked lentils
  • 1 jar of pasta sauce (or make your own!)
  • 1⁄2 pound of spinach
  • 2 tablespoons Italian seasoning
  • 1 clove of garlic
  • 1 bell pepper
  • 1/4 onion

Directions:

First, boil a pot of water and cook the pasta according to the instructions on the package. Chop up the garlic, bell pepper, and onion and add it all into a pan along with the remaining ingredients (keep the noodles separate for now).

Cook on a low setting until the onions and bell peppers are soft. Then add in the pasta and cook for another 2-3 minutes.

Recipe: Sweet Potato Fries with Garlic Basil Hummus

Ingredients:

  • 1 large sweet potato or 2 medium sweet potatoes
  • 1 tsp Olive Oil
  • 2 cups chickpeas (from food prep)
  • 2 handfuls of basil
  • 2 cloves of garlic
  • 2 tablespoons tahini
  • 2 lemons, Juiced
  • 1/2 cup of water

Directions:

Sweet Potato Fries

Slice up your sweet potato into fries and place onto
on a baking sheet with parchment paper and bake in
oven at 425 degrees until lightly crispy on the outside.

To make the Hummus

In a food processor or blender, add in your chickpeas,
basil, garlic, tahini and nutritional yeast, lemon juice
and 1/2 cup of water and blend until smooth. Pour
into a bowl and use sweet potatoes to dip into the
hummus.

Things to Grow Indoors: Microgreens!

I live in a one-bedroom apartment, so if I want to produce my own food homestead-style, I need to be creative. One thing I love having fresh is microgreens. Usually, when I have bought microgreens at the grocery store or market, I cannot get through them fast enough and end up with a portion of spoiled greens.

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Microgreen Seed Quilt

I can’t tell you how excited I was to find Hamama Greens. They specialize in grow-kits and seed subscriptions that make it simple and easy to grow microgreens in any space! I have been subscribing to Hamama Microgreens, which sends me three seed quilts per month to grow.

My favorite part of this subscription is that, the greens are alive! With barely any space, I have been able to grow a personal supply of greens for our meals and more. I have used them for garnishing just about everything, and they are great for making nutritious salads. And the best part is, they are grown fresh in our kitchen! They last much longer this way, and we’ve never thrown any greens out. In fact, I’ll even throw the parts we don’t use into my vegetable scrap bin to add to broth.

 

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Microgreens on rice! Simple!

Want to start growing your own microgreens? Sign up for a Hamama subscription and get your grow kit today! You can also send a subscription as a gift!

Making Oat Milk is Easy!

I am always looking for ways to be kinder in my lifestyle, and I recently learned that many of the milk alternatives I was using, like almonds and cashews, were not so kind. I made the switch to hemp milk, but haven’t been able to find it locally (not to mention that many of these products are sold in those difficult to recycle tetra packs.

I finally found the best alternative for me is homemade oat milk! It is so dang simple, just three ingredients, a blender, and a strainer and you are good to go!

Easy Oat Milk Recipe

Ingredients:

1 Cup Oats

4 Cups Water

1/2 tsp Vanilla Extract

Step 1- Mix all of the ingredients into your blender

Step 2- Strain the mixture into a container. (Save the strained oatmeal, it is amazing-I think its worth making the oat milk just for that.

Step 3 (optional)- Strain again through a cheesecloth (this removes the last bits of oatmeal from the milk and helps keep the milk from getting too thick. If you plan to use the oat milk on the same day you make it, you can skip this step)

Step 4- Transfer the oat milk into a jar or other airtight container, and enjoy! You can store the milk in your fridge for a few days, but it is best fresh! Have you tried making your own milk at home too? What is your favorite type to make?

 

Simple and Delicious Applesauce Recipe

With all the apples we’ve got in our apartment, I’ve been looking for ways to keep them around but also not rotten. One of my go-to projects this fall is cooking up mass amounts of applesauce. It’s a great way to prolong the life of our apple bounty, and heat the apartment too!

Simple and Delicious Applesauce Recipe:

Ingredients

  • 4 Apples (peeled, cored and diced)*
  • ¾ Cup Water
  • ¼ Cup Sugar (White, Brown, None, etc to taste)
  • ½ tsp Ground Cinnamon

*I have actually been doubling this recipe since we have so many apples, I’ve noticed it takes about 8 apples to fill a quart-sized mason jar.

Step 1- Cook all of these ingredients in a covered pot for about 20 minutes, stirring occasionally until the apples are soft (If you are doubling the recipe they may need to cook a bit longer than 20 minutes).

Step 2- Allow the applesauce mixture to cool for 20 minutes, or until it stops letting off steam

Step 3- Sauce it! If you like your applesauce on the chunky end of the spectrum, I recommend mashing with a fork or wooden spoon. If you dig it smoother, a blender is a good way to go (pulse on low, then increase the speed as needed).

Step 4- Transfer to a jar or sealable container for storage.

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Homemade applesauce!

 

Saving Scraps for Homemade Vegetable Broth

We are on a journey to less waste, and always looking for ways to minimize and sustain our lives. One thing we have started to really get into id making homemade vegetable broth from cooking scraps.

My favorite part of making this broth is that the ratio of flavor is always different. Sometimes we end up with a savory broth from the onion and garlic, or a sweeter broth if we’d had beets. I’ll also make homemade sriracha style sauces and throw pepper scraps in for a delightfully spicy broth.

One thing I also love is adding the stems from Hamama micro-greens into the mix. I love having the extra boost of green goodness and gives me something fun to do after each harvest of micro-greens.

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Micro-green stems are great for soup!

The process is very simple and time friendly. All we do is keep a sealable bin in our fridge specifically for saving scraps. We just throw in ant scraps that are leftover from cooking throughout the week. Once your scrap bin is starting to overflow, it’s time to make the broth!

Making Vegetable Broth from Soup Scraps:

Ingredients:

  • Vegetable Scraps
  • 4 Cups water (or enough to cover all of the scraps completely)

Step 1- Boil the scraps for at least an hour. You can add in some additional spices now if you wish, but I like to wait until I’ve got the broth cooking into a soup so I have a better plan of how to spice it up.

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Scraps in the soup pot!

Step 2- Once the broth is boiled, remove it from the heat and strain into a mason jar.

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Strain the scraps from the broth

Step 3- Allow the broth to cool before closing the jar, then store in your fridge until it’s soup-making time!

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The finished product! A delicious vegetable broth made entirely from scraps!

Use your vegetable broth as a base for soup recipes, or as a savory marinade. If you prefer, you can even add miso or bouillon to the mix for additional flavor.

Apple Butter from Scratch

Fall is upon us here in Albany! My first east coast fall has been full of cold days and finding things to make with all the apples we’ve picked! One of my favorites is a basic apple butter. It’s great for spreading on toast (or more apples!) and makes the apartment smell amazing.

Apple Butter Recipe:

Ingredients

  • 5 Apples (cored, loosely peeled, and diced)
  • ¼ tsp salt
  • 1 ½ tsp ground cinnamon
  • ¼ Cup maple syrup or brown sugar (to taste)
  • Fresh Ginger to taste
  • ¼ tsp cloves (optional)
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Mix all ingredients together and cook in a covered pot for 1-2 hours

Step 1- mix all of these luscious ingredients together and cook it all in a covered pot until it has reduced (this will take about 1 to 2 hours).

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Reduced Apple Butter mixture, ready for blending!

Step 2- Allow the mixture to cool for about 15 minutes, or until the mixture stops steaming.

Step 3- Puree in a blender or food processor until it is buttery smooth (or a bit chunky if you prefer!)

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Blend into butter

Store butter in a clean mason jar or an airtight container in the fridge for up to a month.

Note: If you would like a thicker consistency for the butter, you can return it to the heat after blending for a few more minutes, just be sure to allow it to cool again before storing.