Organic Granny

Savor the rich, layered flavors of my Harvest Pumpkin Stew,  a vegan twist on traditional beef stew, served in a tender pumpkin shell!  Argentina is not a country that pops to mind when one thinks of Vegan or even Vegetarian fare. Argentina is renowned for its beef-eating, the average consumption of which is something like 150 pounds annually... My beef-raising brother and his wife went to Argentina just to see their famous wandering herds and horses. They had a wonderful holiday. It turns out that they DO actually have some marvellous vegetarian restaurants, probably because they have a large cosmopolitan tourist industry and have hopped on the bandwagon with the rest of the Global community (yay!). I'm featuring a really yummy Vegetable stew, an adaptation of a beef stew. If you are a lover of beef, I would be surprised if you were not delighted to find that you don't actually miss the meat in this particular multi-flavoured vegan stew. Enjoy! Ingredients: 1 large Onion, cho...

  Roasted (Grilled) Eggplant Rounds Ingredients 1 Eggplant sliced into rounds tossed in bowl with 3 tablespoons olive oil, to coat 😺😺 Mix in a small bowl: 3 tablespoons nutritional yeast 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 1/4 teaspoon sea salt 1/4 teaspoon fresh ground pepper 😺😸 Package of Daiya vegan cheese shreds 😼😼😼 HOW-TO : Preheat oven to 425° F. Cover flat pan with parchment paper Dust (or dredge) eggplant rounds with herbs Place on oven pan and put in oven for 25 minutes.  At the 15 minute mark add on topping of Daiya cheese shreds. 😼😽😼 Notes : Eggplant, or aubergine, is a Mediterranean fruit (used as a savory or vegetable) and is really delicious cooked with Italian herbs but you are not restricted by such pronouncements.  You could use Middle Eastern, Northern African, Oriental or Mexican herb mixes if those are your taste faves.  No nazis overseeing your kitchen (I hope).  Go with your creativity. Let...

This is the perfect pesto for anyone who is short on the standard basil and has fresh oregano taking over the yard   But you could still use basil, or arugula, or your fave other green. Add the olive oil to your blender  And then all the other ingredients.  Salt and pepper to your preference  but I suggest you start with a 1/2 teaspoon of sea salt.  Less is more  right? Spin up and store in a jar or other container with a lid in the fridge. Delicious on pasta, crackers, bread, celery sticks, quinoa, wraps. See these 3 high nutrition, gluten-free pasta suggestions HERE See 7 Things you Can Use Oregano Flowers for HERE

--> A friend sends me information about all sorts of natural methods for body care , such as the baking soda-apple cider vinegar no-shampoo and this fantastic foot soak for tired tootsies. Because the no-shampoo works so well for my hair, I tried out the foot soak and was thrilled at how my feet and legs relaxed, and so did the rest of me. Here is what you do: Dig out a basin, or as in the case of vegetarians like me, re-purpose that big turkey roasting pan that you don't plan to use for that any more. Add the following to the pan/basin: 1 T. Green (your choice of brand) dishwash liquid 1 T. Honey (yes, you read right-- a disinfectant and a moisturizer) 2 T. Extra Virgin Olive Oil (or other accessible oil) 5-10 drops of peppermint oil (I have linked to my favourite pure peppermint oil) Fill the basin with warm water (as warm as you can take) and soak your feet for about ten+ minutes.  Dry.  Perfect time for a foot rub or reflexology.  Your feet wil...