Archive for the ‘Beets’ Category
Plant Root-Crops Mar. 27th & 28th
In Beets, Best Days for Planting, Carrots, Planting Root Crops, Radishes on 27/03/2011 at 6:45 amPlant Root-Crops Mar. 27th & 28th
In Beets, Best Days for Planting, Carrots, Planting Root Crops, Radishes on 27/03/2011 at 6:45 am
Soup with Shirataki Noodles and Home-Grown Vegetables
In Beets, Carrots, Celery, Chicken Broth, Elegant Soup, Elegant Vegetable Soup, Elegant Vegetables, Home-Grown Vegetables, Parsley, poaching chicken, Poaching Liquid, Prevention, Shirataki Noodles, Soup on 21/11/2010 at 1:53 pmI used the poaching-liquid from a batch of chicken-breasts, home-grown beets, parsley, poblano peppers, carrots, celery and a packet of shirataki noodles made from soy to make this health-promoting soup. Following the example of French chefs through the ages, I did not let the liquid from poaching chicken go to waste.
©M-J de Mesterton
The elegant vegetable soup is ready to serve.
Soup with Shirataki Noodles and Home-Grown Vegetables
In Beets, Carrots, Celery, Chicken Broth, Elegant Soup, Elegant Vegetable Soup, Elegant Vegetables, Home-Grown Vegetables, Parsley, poaching chicken, Poaching Liquid, Prevention, Shirataki Noodles, Soup on 21/11/2010 at 1:53 pmI used the poaching-liquid from a batch of chicken-breasts, home-grown beets, parsley, poblano peppers, carrots, celery and a packet of shirataki noodles made from soy to make this health-promoting soup. Following the example of French chefs through the ages, I did not let the liquid from poaching chicken go to waste.
©M-J de Mesterton
The elegant vegetable soup is ready to serve.
The Beets Go On…
In Baby Beets, Beetroot, Beets, Betabel, Betteraves, Elegant Beets, October vegetable garden, Picture of Beets on 27/10/2010 at 7:05 pm…and on, late into October
Beets continue growing slowly in cold weather. (Beetroot, Beets, Betteraves, Betabel)
The Beets Go On…
In Baby Beets, Beetroot, Beets, Betabel, Betteraves, Elegant Beets, October vegetable garden, Picture of Beets on 27/10/2010 at 7:05 pm…and on, late into October
Beets continue growing slowly in cold weather. (Beetroot, Beets, Betteraves, Betabel)
Cruciferous Vegetables for Good Health
In Beets, Cauliflower, Choux Farcí, Cruciferous Vegetable, Elegant Cabbage, Elegant Radish, Elegant Radishes, Elegant Vegetable, Health-Promoting Vegetable, Red Cabbage on 27/10/2010 at 3:51 amArticle about Cruciferous Vegetables in
The World’s Healthiest Foods
The World’s Healthiest Foods
The elegant radish can be eaten spread with a little butter, French style, usually as a breakfast component; as a fresh snack with a little salt and pepper, or sliced thinly in a tea-sandwich.
Radishes are an effective liver-tonic the morning after a dinner party.
Red or purple cabbage is a health-promoting, cancer-inhibiting, cruciferous vegetable.
Green cabbage can be marinated in a salad European-style, stuffed as choux farcí, or stir-fried with other vegetables the Chinese way.
Cauliflower can be sautéed, steamed or baked. Popular methods of preparation include as a component of casseroles, blanched on vegetable platters with dips, and served in chunks with tahini sauce.
©M-J de Mesterton 2010
>Cruciferous Vegetables for Good Health
In Beets, Cauliflower, Choux Farcí, Cruciferous Vegetable, Elegant Cabbage, Elegant Radish, Elegant Radishes, Elegant Vegetable, Health-Promoting Vegetable, Red Cabbage on 27/10/2010 at 3:51 am>
Article about Cruciferous Vegetables in
The World’s Healthiest Foods
The World’s Healthiest Foods
The elegant radish can be eaten spread with a little butter, French style, usually as a breakfast component; as a fresh snack with a little salt and pepper, or sliced thinly in a tea-sandwich.
Radishes are an effective liver-tonic the morning after a dinner party.
Red or purple cabbage is a health-promoting, cancer-inhibiting, cruciferous vegetable.
Green cabbage can be marinated in a salad European-style, stuffed as choux farcí, or stir-fried with other vegetables the Chinese way.
Cauliflower can be sautéed, steamed or baked. Popular methods of preparation include as a component of casseroles, blanched on vegetable platters with dips, and served in chunks with tahini sauce.
©M-J de Mesterton 2010
