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A Garden for the Bees

/ organic urban farmgirl / 1 Comment

I use to be so afraid of getting a bee sting since I have a pretty adverse reaction. My Mom carries an epi-pen since she has an even worse reaction, so I learned to fear these little bugs early on. Needless to say I would swing and bat at the bees when I would garden.

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Three bees are in this flower!

Flash forward to now many years later and in the middle of our bee crisis (thank you Monsanto) I have developed a much different relationship with these creatures. It began with sitting at my pond and watching my turtles and fish. I guess because I was in observer mode I wasn’t fearful of being stung and I watched just how many bees came to drink from our pond. Hundreds of them come at the end of the day and if can be scary if you let yourself go there. We made our pond for turtles from the pound and its very natural, murky, full of plants and logs and things turtles like. The plants make it safe for the bees to land and drink. They actually drink the water from the roots of the plants that are above the water level. They are not interested in people, they are bees and have a mission and usually it does not involve you!

At about 6:00 if you are lucky enough to be sitting at the pond you can watch the bees one and two at a time fly off in the same direction home. Within 30 minutes hundreds of bees fly home and they are all from the same hive. I totally understand the meaning of bee line, until I witnessed this I never really knew what that expression meant! These bees have become dependent on my pond and since I know that without bees we would starve to death I have changed how I garden and plant many extra bee-liscious things to keep them near by.

This year purely from my compost I have begun to grow pumpkins I think. I composted so many different kinds of squash, pumpkins and gourds that I’m now sure yet just what is growing but I tell you what the bees love these! I am fascinated and more in awe each day and have pretty much lost my fear of getting stung.

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Down under the leaves its cool and there are so many bees flying from flower to flower

 

Cooking Italian Senza Gluten

/ organic urban farmgirl / 1 Comment

Italian food is the first thing I turn to as my comfort food of choice. One thing that I missed the most when making the gluten free lifestyle change was Italian food! It is my mission to be able to introduce you to healthy substitutions that will help you stay on this new found pathway to a healthier you. This recipe is a fun way to try new things and realize how delicious spaghetti squash is and how having such a versatile substitution for gluten-laced pasta can change your outlook!

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10 Ways to save money and eat healthy organic foods!

/ organic urban farmgirl / 2 Comments

1) Go with home-made.  Americans today spend 49% of their food budget on eating out at restaurants.  When you make it yourself, you know what’s in it – and you can save a lot of money, too.

2) Use bulk bins. Buying beans, whole grains, and other non-perishables from bulk bins will save you an average of 56% over buying the same items pre-packaged.

3) Cook in quantity.  Whether you live alone or are part of a big family, making big sauces, pots of soup, casseroles and other meals saves time in the long run.  You can freeze extras for convenient instant meals, or create meal-sharing arrangements with friends or co-workers.

4) Grow food. It takes time, but gardening is the most economical way to enjoy the freshest possible food.  In urban neighborhoods, community gardens are a great way to grow food and build community at the same time.  There are an estimated 18,000 community gardens in the US and Canada.   For resources to help you start one, visit this the American Community Gardening Association.

5) Buy direct from farmers.  When you join a CSA (Community Supported Agriculture), you enter into a direct win-win partnership with local farmers.  Farmer’s Markets are a fantastic way to support farmers while enjoying fresh food straight from the source.  In the US, the number of farmer’s markets has more than doubled in the last decade.  Click here for more info on Farmer’s Market and CSA opportunities near you.

6) Use what’s in season, economical and nutritious.  Some of the most budget-conscious starches include beans, whole grains, and potatoes.  Some of the most affordable and nutritionally potent vegetables often include cabbage, carrots, and onions.

7) Use – and stick with – shopping lists.  Maintain an ongoing shopping list.  Conduct a quick inventory of your kitchen before you shop to see if you’re missing anything important.  By thinking your shopping through in advance, you’re more likely to get what you actually need, and less likely to waste money on impulse buying that you’ll later regret.

8) Cut down on animal products.  As Dr. John McDougall has pointed out, approximately one-third of the calories consumed by people living in developed nations are from animal sources.  Animal foods — like meat, poultry, fish, milk, and cheese, are usually an expensive source of protein and nutrients.

9) Eat before shopping.  Grocery stores know the power of delectable smells. Everything looks good when our stomachs are screaming, “feed me!”, and that can lead to more impulse buying.

10) Join Green Polka Dot Box.  This is a natural and organic buyers collective that makes healthy ad GMO-free foods available for great prices, delivered straight to your door, anywhere in the United States.  Find out more and sign up here.

Healthy food is a fundamental building block to a healthy life.  It’s an investment worth making.  And in many cases, we can even save money in the process.

And most importantly and always love life, yourself and remember

EAT……HEAL…….LIVE!

 

 

Yummy Mango Salsa

/ organic urban farmgirl / 2 Comments

Mango Salsa

Oct 25, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

Mango season is upon us! Let the celebrations begin! Mangoes are up there with bananas as a staple food for me. They make a great base for smoothies and can hang out with both the sweet and the savoury crowd. In this recipe we are replacing the tomatoes that are commonly used in salsa for delicious ripe mangoes. You can use this how you might use a traditional fruit chutney. It’s sweet and sour and tangy and goes fabulously with savoury dishes. I like to scoop it up in fresh crunchy cos leaves but you could just as easily mix it into a salad or serve with a cooked lentil curry or gluten-free vegan pie.

Measurements are very rough, just use what suits your tastebuds. Unlike baking & other cooked recipes, the flavour of raw food dishes will vary depending on the produce that you use. So always taste your food as you are preparing it!

Mango Salsa

1 mango, cubed
1/2 cup diced cucumber
1/4 cup diced red onion
finely diced red chilli to taste (seeds removed)
juice of half a lemon
tbsp chopped coriander (cilantro)
tbsp chopped fresh mint
salt & pepper to taste

Red onion can be replaced with spring onions if that’s what you have, red bell pepper would also be a nice addition.