Straight from the Garden!
by Shelby Miller
Just a short share with you all on what I ate today, and how simple it was prepare. I began my morning in my garden where I selected three nice sized leaves from my Brussels sprouts plants - about 8 inches in diameter. I then went on to pick some snow peas, cut some beet greens, a few smaller Swiss chard leaves, and some fresh dill weed (approximately 1 loose cup, including the tender stems). I then washed all of my garden finds and packed in reusable containers for my lunch. From the fridge, I threw in about 1/2 cup of leftover hummus, 1/2 cup each of left over brown rice, pinto beans and around a 1/4 cup leftover carrots from last night. At lunch I then spread each Brussels sprout leaf with equal parts of hummus, then I topped with slivered carrots, fresh snow peas, rice, beans, beet greens, chard, and the dill weed. Oh - I also had sweet grape tomatoes that I halved and threw on top of all of that. I wrapped those up tightly and enjoyed three very healthy, yummy, flavorful wraps - and the bonus, it was really very filling allowing me stay satiated.
This month I am really enjoying the fresh taste of dill so on my way home from work I decided that when I got home I would go back to the garden for more greens and dill. I then cooked some potatoes in the pressure cooker and mashed them with the dill once cooked through. As I sautéed the greens I also added some of the dill at the very end so it could just wilt just a little. I decided to whip the potatoes with some of the cooking water, and a handful of fresh dill weed with my handheld blender. I put potatoes on 1/2 my plate with fresh ground pepper, the sautéed greens on the other half, and feeling like I needed a grain, I sprinkled about a 1/4 c brown rice over it all. Like a little child, I mixed it all up while eating it!
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Dr. Elizabeth George