Showing posts with label garden to table. Show all posts
Showing posts with label garden to table. Show all posts

Monday, August 13, 2018

How to make refrigerator dill pickles - no canning required!


This dill pickle recipe is so easy - I can't wait to teach you how to make it!

One of my favorite parts of tending a garden during the summer is a seemingly endless supply of fresh cucumbers! I grow regular salad cucumbers and a smaller, pickling variety because I love making fresh cucumber pickles for my family.

This pickled cucumber recipe is super easy. Because these are lacto-fermented dill pickles, you don't need any fancy canning equipment to make them.
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Saturday, May 26, 2018

how to make cherry limeade popsicles

Do you love cherry limeade? Do you ever wish you could turn your cherry limeade into a popsicle? Not just any popsicle, of course. Not a hard popsicle but the type of popsicle that is soft and easy to suck pieces off of.

Not only is this popsicle recipe the answer all your cherry limeade popsicle dreams, but it has a secret ingredient: zucchini! I know, I know. It sounds weird. But TRUST ME. This recipe won an award in a summer dessert cooking competition in 2014 when it was up against all kinds of things that didn't have weird vegetables in it. This recipe is GOOD.
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Saturday, January 13, 2018

Best detox water recipes - strawberry infused detox water recipe

Have you caught on to the infused water (or as some like to call it, detox water) craze yet? Why drink boring, plain water when you can make healthy flavored waters at home for hardly any money?

Doing something as simple as add fresh fruit and herbs to infuse water with flavor increases how much you enjoy your water - which makes you want to drink more - which gets you to drink more of the delicious infused water effortlessly!

Pssst. Incase you didn't know, I wrote THE BOOK on infused water / detox water recipes. Check it out on Amazon here!

....but back to the strawberry mint infused water recipe, because that's why you're here, right? 
This is one of my favorite recipes in the book! 

Something about the combination of sweet strawberries and fresh mint just mingle together in a way that is crisp - yet slightly sweet - in a way that is oh-so-refreshing!

We grow a mint plant mostly so I have a ready supply of fresh mint available for infused water! If you don't have your own mint plant, that's okay! Just pick up a small pack of organic mint in the produce aisle of your local grocery store or at your local farmers market. 
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Monday, January 2, 2017

Whole 30 is a fabulous way of getting yourself back in gear for The New Year.  Whether this is your first time through it, or your fifth, a tasty new recipe is sure to help you out.  

This dish is gluten-free, paleo, vegan, and vegetarian.  Perfect for all your dietary needs, and absolutely amazing!  You can add meat to it if you like, or eat it just like it is!  Trust me, it is plenty filling without the meat!  

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Sunday, November 13, 2016


The world is split in to two kinds of people, those who like Brussels sprouts, and those who don’t!  I must say, I am truly in the like camp, and I think more people would join me if they cooked their sprouts this way!

I think most of us have eaten those over-cooked Brussels sprouts, boiled for too long and all of their colour lost. They just sit on the plate, all pale green and mushy. Well, it’s time to make Brussels sprouts the star of your thanksgiving and Christmas side dishes!

I’ve gone for some classic seasonal flavours to make the sprouts sing-maple syrup and bacon-so that they will compliment your main meal. They are pan fried before being cooked in the oven, so they keep their beautiful colours and remain firm. When pan frying the batches, be sure to add seasoning, as this will help give that lovely salty sweet finish.

Just a handful of ingredients and 45 minutes to make (includes prep AND bake time) these sprouts are easy peasy.  You can also make these the day before you want to serve them, just keep them covered in the fridge and slowly heat back up in a saucepan.
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Friday, August 12, 2016


A few days ago, I bought some gorgeous vine ripened tomatoes. They smelled fabulous, and looked beautiful, so I took them home and made some super flavorful lime and cilantro salsa!  I can't stop eating it!  Really, it is SO delicious! 

You'll love this fresh, salsa, too - especially if you've been growing tomatoes at home or picking them up at your local farmer's market. For a fun twist, try making this with different colored tomatoes.

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Saturday, June 4, 2016



Last summer, my family spent seven weeks in France.  While we were there, we ate a number of meals from farmer's markets that lined the rivers.  They had wonderful, fresh produce that we thoroughly enjoyed, but the most delicious thing we ate from the markets were the strawberries.  They were so ripe, juicy and definitely the best strawberries I have ever tasted.  

My parents came over for a visit while we were there, and my mom commented that she had never had a strawberry that was so red all the way through.  They were heaven on earth.  

Due to the way large growing operations grow, manage and pick strawberries, you probably won't find such fresh and luscious strawberries at your local large chain grocery store. Instead, head to your local farmer's market, farm or produce stand to find the ripest, juiciest berries this summer.

Regardless of where you shop for berries, here are my best tips for choosing the most delicious, juicy strawberries, and storing them so they stay fresh as long as possible.  

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Tuesday, April 26, 2016


Are you looking for a healthy, protein-packed lunch recipe? These tuna stuffed avocado cups will not disappoint! This recipe is simple and delicious - and it's Whole 30 compatible to boot. That's a win all around!
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Tuesday, January 5, 2016



Roasted red peppers are divine.  They are the perfect addition to soups, sandwiches and warm salads. And they are a cinch to make! Just a bit of time in the oven, and you will have some fabulous homemade roasted red peppers!  These are perfect for an easy dive into home cooking!  

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Friday, August 1, 2014


Do you have a ridiculous quantity of zucchini in your garden? I not only have too many zucchini but somehow I can't see them until they are HUGE! Here are some of my zucchini next to my 1 month old:

I clearly have a problem.

Luckily, even though large zucchini are really only good for making into bread, I have found pretty much the best zucchini bread recipe ever. I make it exactly the way the recipe calls for, except I add a bag of Trader Joe's Chocolate Chunks to the batter before baking. And my oh my is it good!


Ingredients

  • 3 cups shredded zucchini
  • 1 1/2 cups organic granulated sugar*
  • 2/3 cup melted coconut oil (I use butter if I'm out of coconut oil)
  • 2 tsp vanilla
  • 4 eggs
  • 2 1/2 cups all purpose flour*
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 bag (approx 10 ounces) semisweet chocolate chunks*
*Ingredients that I use when I make my bread that are different than the recipe as written


Directions

Get the directions for the best Chocolate Zucchini Bread ever over at Stacy Makes Cents: Chocolate Zucchini Bread




I made the bread pictured following the recipe on Stacy Makes Cents (with modifications listed). All photography in this post is my own and subject to international copyright law.

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Wednesday, April 23, 2014

This recipe is brought to you by Stonyfield.
My family is chronically late for things. So much so that friends who spend any large quantity of time with us will frequently give us a different time to arrive to events than they tell the other people. Want the Bonhams to show up around 3:30? Tell them to be there by 3. I wish I were joking.

Lack of a sense of urgency is definitely not the reason we are running behind. I feel like we're always rushing to try to not be so late. Sometimes we actually manage to be on schedule - or close to it. But then we remember nobody has had breakfast!

When we are in a rush but we still need to get breakfast into our bellies, smoothies are a great option. They are portable and can be enjoyed on the go - so unlike a bowl of cereal or oatmeal, I don't have to wait around for the 3 year old to finish taking his sweet time eating breakfast. They are also quick to prepare. In less than 5 minutes, I can have a smoothie for three people whipped up, wash the blender and be out the door.

This smoothie is great because the Greek yogurt really boosts the energy and the sticking power of the smoothie so you can still feel full a couple hours later. Still need something to crunch? Grab a handful of almonds to munch alongside your smoothie.


Ingredients

  • 1 cup Stonyfield Organic Greek Yogurt*
  • 1 banana
  • 1 fresh orange, peeled
  • 1 cup frozen organic strawberries*
*Creative Green Living recommends purchasing organic options for these ingredients to avoid persistent pesticides, GMOs and antibiotics or hormones.

Yield: 2 servings
Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Nutrition information calculated at: Calorie Count

Directions

  1. Add yogurt, banana and orange to blender. Blend until very smooth.
  2. Add frozen strawberries and continue blending until all chunks are gone. If a thicker smoothie is desired, add additional frozen strawberries. If smoothie is too thick, add milk or a milk substitute until desired consistency is reached.


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disclosure: This post is brought to you by Stonyfield as part of my Stonyfield ambassadorship trip to the 2014 SNAP Conference in Utah. While I was compensated for my time spent creating and photographing this delicious recipe for you, all opinions are my own. I only ever work with brands whose products I love and think you will enjoy as well. See my full sponsored post policy here. If you're coming to SNAP 2014, please leave a comment or give me a shout out on social media. I'd love to meet you and hook you up with some Stonyfield swag!
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Sunday, February 23, 2014

This post is brought to you by Stonyfield.
For the last three months, I've been working with Stonyfield as a brand ambassador. This has given me a chance to try out even more of their products (I was already a huge fan!) as well as try and develop tasty recipes for you (like the "Sneaky Green Smoothie" I wrote about last month).

This month, I had a chance to experiment with some recipes in the Stonyfield Farm Yogurt Cookbook. I made the "Very Blueberry Muffins" by Bonnie Freeman (pg 55)- with some minor modifications and they turned out delightful! They are light and creamy. This is my new go-to muffin recipe for sure!


Ingredients 

  • 2 cups + 1 Tbsp unbleached all purpose flour, divided*
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup Stonyfield Organic Vanilla Yogurt*
  • 1 tsp baking soda
  • 1 egg*
  • 1/2 cup safflower oil
  • 1/2 cup + 2 Tbsp sugar, divided*
  • 1 tsp vanilla extract
  • 1 cup frozen blueberries*
*Purchase organic products for these ingredients to avoid GMOs and high risk pesticided foods.

Yield: 6 jumbo sized muffins or 12 standard sized muffins

Directions 

  1. Preheat oven to 350° F. Lightly grease muffin tin with coconut oil or line with paper cups.
  2. In a medium bowl, sift together 2 cups flour, baking powder and salt. Set aside.
  3. In a small bowl, combine yogurt and baking soda. Set aside.
  4. In a third, large bowl beat an egg with a fork. Add the safflower oil, 1/2 cup sugar and vanilla. Mix well with a silicone spatula. Add the flour and yogurt mixtures alternately to the egg mixture and stir until just blended. Batter will be thick.
  5. Pour blueberries into a strainer and rinse over the sink. Place in a small bowl (I re-used the yogurt bowl) and toss with 1 Tbsp flour. Add to the batter and fold in.
  6. Fill muffin tins with batter. Lightly sprinkle tops of muffins with remaining 2 Tbsp sugar.
  7. Bake for 25-30 minutes for standard size muffins / 30-35 minutes for jumbo muffins or until a toothpick inserted in the center comes out clean.



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disclosure: As a Stonyfield blogger ambassador, I was compensated for writing this post as part of my contract with Stonyfield. The opinions and thoughts contained in this post are 100% mine. This recipe is modified from the Stonyfield Farm Yogurt Cookbook. I only ever work with companies I support and think you, my readers, will like. Please read my full review and endorsement policy here.
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Saturday, January 18, 2014

Green smoothies are so good for you. Feeding your kids spinach will give them a high dose of vitamin A as well as a good boost of Vitamin C and Calcium. Combining it with nonfat, high protein greek yogurt from our sponsors at Stonyfield provides a great boost of both protein and calcium - perfect for little growing bodies!

The problem, of course, if that many kids are averse to eating or drinking green things- even when it doesn't "taste green". So what's a mom to do? Be sneaky of course!
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Saturday, September 7, 2013

The are lots of reasons we grow our own garden but the primary reason is to have enough tomatoes for canning. There are high levels of BPA in metal-canned tomatoes - higher than any other canned food product. This year my garden is doing even better than last year and I have a LOT of tomatoes (learn my secret about how to plant strong, healthy tomatoes here). Here are some great tomato recipes - both for your fresh tomato bounty as well as tasty things you can make with your canned tomatoes.

Antipasto Veggie Pizza from Creative Green Living
Crockpot Italian Pesto Chicken from Miss Information
Tomato & Goat Cheese Tarts from Richly Rooted
Pakistani Kima (Beef Curry w/ vegan option) from Whole New Mom
Pesto, Tomato & Goat Cheese Stuffed Portobellos from The V Spot
Chicken Salad Stuffed Tomatoes from Mom Endeavors
Zucchini Tomato Lasagna from Hydrangea Hippo

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Thursday, September 5, 2013

Some pasta primaveras are made with heavy cream sauces - which are their own kind of tasty but definitely heavy on the calories. This dish is a much lighter pasta primavera and is chock full of veggies. The veggie to pasta ratio is almost 1:1. It is light and tasty and a great way to use your garden bounty for dinner!

Ingredients 

  • Thin spaghetti noodles (about 8 ounces)
  • Medium-Large zucchini
  • Medium yellow squash
  • Small yellow salad tomatoes (about 1.5 cups)
  • Roma tomatoes (about 6)
  • EVOO (about 3 Tbsp)
  • Garlic cloves (about 3)
  • Fresh herbs (about a half cup loosely packed garden herbs. I like basil, oregano and sage)
  • Juice of 1 lemon
  • Parmesan cheese for garnish
Special Tools: You will also need a Julienne Peeler and a Garlic Press. These are the ones I use and I love them!

Yield: About 6 main course servings

Directions
Step 1: Set a pot of salted water on to boil. While waiting for the pasts to boil, prepare the vegetables.

Step 2: Use the julienne peeler to cut thin strips from the surface of both the zucchini and the summer squash. I usually go about 4 passes deep before rotating. Set the peeled squash aside for a different use (here are some ideas).

Step 3: Cut the salad tomatoes in halves or quarters depending on size. Halve and seed roma tomatoes before dicing shells (save the seeds and pulp for tomato sauce).

Step 4: By now your water should be boiling. Go ahead and add your pasta to the water. Refer to the package for proper al dente cooking time. (usually about 5 minutes). While your pasta is cooking, heat the EVOO in a large skillet. Press your garlic cloves into the oil and saute about 3 minutes. Roughly dice or snip with scissors your herbs. Saute with the garlic until just wilted.

Step 5: Drain pasta and add to the skillet with the garlic, herbs and oil. Drizzle the juice of one lemon ove the top. Toss to to coat. 

Step 6: Add zucchini and squash strips and dice tomatoes. Continue tossing while cooking on medium low heat until the zucchini is warm and pliable.

Step 7: Serve warm topped with grated Parmesan cheese for garnish.

Want this recipes in a printable format without the photos? Visit it on BakeSpace.

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Monday, September 2, 2013

And so it begins. The season of tomatoes. The primary reason I moved to a community garden plot two seasons ago was to have the capacity to grow enough of my own tomatoes to can a year's worth of diced tomatoes and tomato sauce. Last year, I succeeded but I also tossed the skins, cores and scraps of my first few batches because I didn't know any better!

Since then, I have been enlightened by Erica over at Northwest Edible Life. It turns out, you can save all those scraps and turn them into sauce - and even if you bought your tomatoes, it's basically free since the sauce is from things you would have thrown out anyway!

I follow Erica's directions but do a couple things differently.
  1. I use a slow cooker
    I cook my initial batch of scraps on high in my slow cooker, blend it and strain it into a different bowl. Then I rinse my slowcooker and put everything back in. I cook it on high without a lid until reduced to the thickness I like (about half).
  2. I use a pressure canner
    I prefer pressure canning tomatoes in part because it's faster but also because I grow different colors of tomatoes and am unsure of their accidity levels. I just feel better about canning them in a  pressure canner instead of a boiling water canner due to the acidity issue. If you want to try this, too, process pints 20 minutes and quarts for 25 minutes at 10 pounds of pressure.

Supplies


Directions

Find the directions online at Northwest Edible Life: Stop Throwing Away Free Tomato Sauce


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Carissa's Creativity Space (creativecarissa.com) became Creative Green Living in February 2013. As such the watermarks on older posts may reflect the previous site name.

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