Week of March 20th

I recently stumbled upon some health issues. I attribute it to burning the candle at both ends, and maybe lighting a fire on the side too. Sometimes it’s hard to listen to your body until it takes your feet right from under you. I bring this up because I am more clear now, than ever, that food is medicine. If used correctly it can heal your body and possibly prevent you from ever getting into a position of bad health. As I embark on my road back to optimal health I’ll be sharing my story and food tips to nourish and heal the body. I’m positive that vegetables are the key to living a full life, in addition to healthy fats and high quality protein. It’s so important to connect with the earth, soak up this California sunshine and SMILE, because life is good.
This blog is sent out on Mondays. I know for a lot of people, it’s easiest to plan for the week on Saturday or Sunday. We are picking for 9 different farmers markets on Saturday and then when everyone is out selling, we spend the day with our family on Sunday. On Monday we get to regroup and see what is going to be best for the CSA. Then juggling a toddler, I get this blog out as soon as I possibly can 🙂 Thanks for continuing to support our farm, local and organic produce. I absolutely love our community.
Did you know that your cauliflower comes wrapped in it’s own leaves? We feed those leaves back to our chickens and make sure the boxes are returned to the supplier for reuse. It’s small things like that, that make a big difference to us.

CSA Contains:
CARROTS
BUNCHED SPINACH
GARNET YAMS from QUAIL H. FARMS
BLUEBERRIES from CENTRAL WEST PRODUCE
CAULIFLOWER from FRESH VENTURE FARMS
RED LEAF LETTUCE
GREEN CABBAGE
RAINBOW CHARD
RED BEETS
ITALIAN PARSLEY
BIG BOX ADD: CARROTS, GREEN LEAF LETTUCE, GARNET YAMS, ENGLISH PEAS, FUJI APPLES

FRUIT EXPANSION: BLUEBERRIES and FUJI APPLES

JUICE FEAST:
CARROTS
BUNCHED SPINACH
BLUEBERRIES from CENTRAL WEST PRODUCE
FUJI APPLES
GREEN CABBAGE
RAINBOW CHARD
RED BEETS
ITALIAN PARSLEY
FENNEL
CELERY

Roasted Sweet Potato & Chickpea Salad

Ingredients:
SALAD
2 small organic sweet potatoes* sliced into 1/2-inch rounds with skin on
1 15-ounce can chickpeas (rinsed, drained and patted dry // ~1 1/4 cups drained as original recipe is written)
2 Tbsp grape seed or melted coconut oil (divided)
2-3 Tbsp tandoori masala spice blend*
1/8 tsp sea salt (plus more to taste)
1 tsp coconut sugar
1/4 tsp turmeric (optional)
1 large bundle (~12 stems/bundle) rainbow chard* or kale* (chopped, large stems removed)
2-3 Tbsp roasted lightly salted or unsalted pumpkin seeds (optional)
DRESSING
1/4 cup tahini
1 Tbsp maple syrup
1 small lemon, juiced (~2 Tbsp juice as original recipe is written)
1-2 Tbsp hot water (to thin)
(Find the full recipe and directions here at The Minimalist Baker)

Warm Lentils with Chard, Roasted beets, Goat Cheese
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Ingredients:
2 cups cooked lentils
2 tablespoons olive oil
½ a red onion- diced
3 garlic cloves- rough chopped
4 cups (packed) swiss chard or rainbow chard- chopped
salt and pepper to taste
2 tablespoons balsamic vinegar
¼ cup goat cheese crumbles
fresh basil, thyme, or Italian parsley- all optional, tastes fine without.
(Find the full recipe and directions here at Feasting at Home)

Chopped Thai Chickpea Salad with Curry Peanut Dressing

Ingredients:
For the salad:
1 red bell pepper, diced
1 cup shredded carrots (from the bag)
½ small head of red cabbage, chopped (about 2 cups shredded cabbage)
1 (15 ounce) can chickpeas, rinsed and drained
½ cup cilantro, finely chopped
¼ cup finely chopped green onion
1/2 jalapeño, seeded and diced
For the curry peanut butter dressing:
2 tablespoons peanut butter
1/2 tablespoon freshly grated ginger
1 clove garlic, minced
1 teaspoon apple cider vinegar or rice vinegar
1 teaspoon yellow curry powder
¼ teaspoon red cayenne pepper
¼ teaspoon ground turmeric
Salt and freshly ground black pepper, to taste
2-3 tablespoons warm water, to thin dressing
To garnish:
Extra cilantro
¼ cup roasted cashews
(Find the full recipe and directions here at The Ambitious Kitchen)

Egg Roll in a Bowl | Keto + Paleo

Ingredients:
2 Tbsp. Olive oil divided
1 lb. ground turkey or beef 93/7
1 ½ cup sweet onion finely diced
1 cup carrots shredded
½ tsp ginger minced
3 cloves garlic crushed
¼ cup chicken broth
5 cups cabbage cut into ¼-inch shreds
2 Tbsp. coconut aminos or soy sauce, gluten-free*
2 tsp. apple cider vinegar
½ tsp. salt to taste
¼ tsp. pepper to taste
1 tsp. toasted sesame oil
Toasted sesame seeds optional
Green onions optional
(Find the full recipe and directions here at The Evolving Table)

Tumeric Roasted Cauliflower Salad with Tahini Honey Lemon Dressing

Ingredients:
For The Dressing:
1/2 cup Tahini
3 tablespoons fresh lemon juice
3 tablespoons honey
2 medium garlic cloves, pressed
1 teaspoon kosher salt or sea salt
2–5 tablespoons of water (see instructions)
For The Salad:
2 pounds of bite-sized cauliflower florets, cut from 1 large head of cauliflower or 2 small heads
2 tablespoons olive oil
1 tablespoon ground turmeric
2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
a pinch or of cayenne pepper
4–5 medjool dates, chilled, pitted and chopped (note: chill the dates in the fridge for at least an hour before cutting, or they might stick together and turn to mush when you chop them)
8 ounces of fresh spinach leaves, washed
1/2 of a small red onion, peeled, halved and thinly sliced
1/2 cup flaked almonds, lightly toasted in a dry skillet for a couple of minutes
salt and pepper to taste
Optional Garnishes:
2 or 3 tablespoons of flaked almonds
Lemon slices to serve alongside
(Find the full recipe and directions here at Panning the Globe)

Sweet Potato Breakfast Bowls with Beet Greens and Avocado

Ingredients:
1 large sweet potato roasted
1 tablespoon grapeseed or olive oil
3 cloves garlic minced
2 ounces bunches beet greens washed and chopped (about 3 to 5 )*
5 ounces baby spinach
4 to 8 eggs (fried scrambled, or poached)
1 large avocado sliced
Salt and cracked pepper to taste
(Find the full recipe and inspiration here at The Roasted Root)

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