@m.k.nutrition Garlic Scapes

Garlic Scapes are almost like a little garden secret.

Often times we over look parts of plants that are just as important and delicious. Garlic scales are a perfect example, they can be used in any recipe just as you would a garlic bulb. They have a slightly less intense taste, making them better for people who cannot handle a strong garlic flavor.

I’m going to be enjoying my garlic scapes as a steak sauce replacement. Made into a pesto and served on top of a venison back strap!

Garlic Scape Pesto

1 cup Basil

1 cup Garlic Scapes

2 tsp Lemon Juice

1/2 cup Olive Oil

1 cup Parmesan Cheese, grated

Salt to taste

Add all ingredients to a food processor or blender and blend until smooth.

@m.k.nutrition Time to TURN-IP

As turnips are making an appearance at the Farmer’s Market reach for these beauties instead of potatoes. They can be used in many potato recipes for a low carb and vitamin rich substitute. Just remember to peel them first! If you don’t want to use your turnips right away and are afraid of them going bad, just freeze and save for later!

My favorite way to use turnips is in place of French fries alongside a grilled venison burger. YUM 

Ingredients:

2 large turnips

6 tbs oil, divided

2 tsp onion powder

½ tsp paprika

salt and pepper

1/2 tsp parsley

Instructions

Preheat the oven to 425F.

Peel the turnips and cut it into fries.

Add 2 tbs of the oil, onion powder and paprika to a bowl, then add the turnips. Stir around to cover with mixture.

Add the remaining oil to a baking pan and place in the oven for 5 minutes.

Carefully add the turnip to the hot oil, then season with salt and pepper.

Roast for 25 minutes or until starting to get crispy.

Broil on High for 3-5 min for a little extra crisp

To garnish, sprinkle with parsley and a little more salt

@m.k.nutrition Ways to use Mint

There are so many ways to use this beneficial herb. Studies have shown that mint aids in digestion, can relieve cold symptoms, improves oral hygiene, boosts brain function, and decreases indigestion. But, how do we take advantage of this little plant? Ingesting is an obvious option. Adding mint to drinks, smoothies, and salads allows us to reap the digestive benefits. Here are some of my favorite ways to use mint. I don’t want to give them all away at once! So, let’s start with some refreshing beverages.

Drink ‘em up!

Mojitos

 Ingredients:

·     10 mint leaves

·     1 lime 

·     2 Tbsp sugar

·     1 ½ oz white rum ßleave out for a Mock-tail

·     ½ cup sparkling water

 Directions:

·     Place the mint leaves and 1 lime wedge into a glass

·     Using a muddler, smash the leaves and wedge to release the flavors

·     Add the sugar and 2 more wedges, muddle again

·     Fill the glass with lots of ice. Then add the rum and sparkling water. Top with any remaining wedges for garnish. 

Infused Waters

 Ingredients:

·     ½ cup of mint leaves, muddled

·     8 oz of water

·     ¼ of a cucumber, sliced

·     2 lemon wedges

Directions:

·     Add all ingredients together and enjoy a flavorful summertime water.

·     You can make a larger batch and keep in the fridge for about 2 days. 

 Hot Tea

Mix a few mint leaves into your favorite hot tea for a morning metabolism boosting coffee alternative. Coffee can be very acidic and cause damage if too much is consumed. Improve your digestive system with a mint infused hot tea instead. 

You can also sip this when feeling nauseous, gassy, or bloated to help calm the gut. 

@m.k.nutrition Kale Salad with Citrus dressing

Learn how to build a basic kale salad and the significant health benefits found in kale!

@m.k.nutrition Salad Building

Check out the below info sheet about lettuce & Megan’s tips on how to build the perfect salad!

Mother Earth Farm Southwestern Kale Bowls

Ingredients:

• 1 can black beans, drained

• 1 c. frozen corn

• 1 large bunch kale, stems removed and roughly chopped

• 1/2 onion sliced

• EVOO

• 1/2 t. each garlic powder, cajun seasoning, oregano

• salt to taste

• fried egg (one per serving)

  Toppings

  • 1 avocado

  • fresh salsa or chopped tomatoes

  • bunch of radishes finely sliced

  • sour cream & cheddar cheese to liking

  • green onions

  • hot sauce

  Steps: Saute black beans, corn and onions with EVOO and seasonings, 5 minutes or less. Meanwhile, strip kale from stalk and roughly chop. Put raw kale in the bottom of individual bowls. Add hot bean, corn & onion mixture on top of kale and top with a freshly fried egg. Add all remaining toppings. Hint: you can create a ‘dressing’ by adding sour cream & salsa.