Category: Slider

  • Detox With Dandelion Tea

    Detox With Dandelion Tea

    Ahhh, dandelions. That ubiquitous lawn weed is the nemesis of suburban homeowners everywhere (don’t fight them; it’s useless). But actually, as is the case with a lot of “weeds,” dandelions are chock full of goodness, and have been widely used in traditional healing for millennia.

    They’re one of the best leafy green sources of beta-carotene and vitamin A, and also contain significant amounts of vitamin C, fiber, potassium, iron, calcium, magnesium, and a variety of other trace minerals (for further reading, go here). In fact, dandelions are widely recognized to be better even than spinach, one of the original “superfoods.” If Popeye ate dandelions greens instead, he’d be an absolute beast. So if you feel the need to wage war, at least put them to good use!

    Dandelion Tea 1 - lifefromthegroundup.us

    (more…)

  • Zucchini Lasagna

    Zucchini Lasagna

    Although it hasn’t been the best year for squash, zucchini are seemingly always in abundance, which means people are seemingly always trying to offload them onto neighbors. Or at least come up with interesting ways to use them.

    If you’re buried in cucurbits, then you should appreciate this recipe for zucchini lasagna, an easy and versatile take on traditional Italian. This version just uses zucchini “noodles” instead of your usual pasta. So I guess that makes this a good gluten-free option too. And it doesn’t have to be limited to zucchini either – we sliced up some eggplant and tomato and layered that on too.

    Zucchini Lasagna - lifefromthegroundup.us

    (more…)

  • Raw Tomato, Corn, and Basil Soup

    Raw Tomato, Corn, and Basil Soup

    Today’s summertime recipe is a delicious tomato, corn, and basil soup that can go from the garden to your bowl in all of about 10 minutes. It’s fit for a raw-foods diet, and is meant to be served cold or at room temperature (though you can certainly warm it up), which makes it a perfect dinner for the warm, muggy nights of August.

    It’s similar to a traditional gazpacho, so all you need is a blender. No pots, no stove. Just toss everything in and puree it; simple as that. And of course, it’s completely customizable – throw in a cucumber, some kale, a pepper, or even a peach. Experiment a little.

    Tomato, Corn, and Basil Soup - lifefromthegroundup.us (more…)

  • Beet Risotto

    Beet Risotto

    I know, beets aren’t usually very high on people’s favorite vegetable lists, but they should be. Super healthy (remember that dark colors are high in good-for-you stuff) and with a flavor all their own. I guess it might be an acquired taste for some, but I’ve always dug (pun intended) that mix of earthy and subtly sweet.

    The problem can be coming up with ways to use them. There’s borscht, salad, and simply roasting them, but even for the beetiest of beet lovers, that can get boring. So recently, S took it upon herself to find new ways to use them, and came up with… brownies (which were really good, but not for this post)! She also found a rich beet risotto, which is today’s topic of discussion.

    Beet Risotto - lifefromthegroundup.us

    (more…)

  • Lemon Mint Soup

    Lemon Mint Soup

    About a month ago, we had a really nice soup at a restaurant that utilized lemon, mint, and peas – a perfect late spring/early summer fare. So we decided to make it at home (honestly, I’m pretty sure that just about anything we eat in a restaurant anymore, we think “Oh, we should try to make that at home sometime”).

    So this is what we ended up with. It’s perfect for a warm evening and can be whipped up pretty quickly, and you can eat it hot, cold, or anywhere in between. This lemon mint soup made with freshly shelled peas hits the spot.

    Lemon Mint Soup with Peas - lifefromthegroundup.us

    (more…)