Join the Food Revolution!

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My friend Greg Peterson is an urban farmer in Phoenix, Arizona. He’s an educator and

longtime food­grower offering a webinar coming up soon called 3 Simple Steps To Grow Fruits

And Veggies For A Healthier Life (click HERE for more information). He has dedicated his life

to learning how to grow healthy, nutrient­dense food and transforming the global food system.

He is one of the leaders in the Food Revolution and I absolutely love what he does.

UFU_Webinar_1200x628

Click the link below to check this out!

Click here to Join the Food Revolution!

https://dd200.isrefer.com/go/3StepsGrow/rose123

Below is an

article that he wrote about a day on his farm:

There is something to eat in my yard every day, 365 days a year. Last Thanksgiving it

was a wonderful salad that included: Six different greens such as Nasturtium leaves and sorrel

(a surprise find growing in the back ‘wild’ area); ruby red pomegranate seeds; an incredible

citrus called limequat that was sliced up skin and all for a tangy/sweet sensation; and a little bit

of the herbs tarragon and fennel, with a smidge of that pretty little three­leaf clover you see

growing in some yards called sour grass. The flavors were so diverse and striking that I chose

not to add any dressing at all.

I have spent a large part of the past 27 years integrating edible plants into my landscape,

from the Thanksgiving salad and my farm soup, to the occasional snack as I work through my

weekly urban farmer tasks. All the hard work and experimentation has netted an incredible,

edible yard and a hard­knock education about how and what grows best in my yard.

When I was in the eighth grade my family moved into a home with a very large yard where

the back 1/3­acre became our garden. We planted, the seeds grew and a spark ignited inside of

me…I decided to be a farmer. Over time, my dream became farming 200 acres out there

somewhere, and when I went back to school for my bachelor’s degree I was required to write a

vision for my life. In that vision, “farmer” showed up, but with a twist: Instead of 200 acres, The

Urban Farm was born on a 0.4­acre property in Phoenix, AZ and I was a farmer. My gardening

hobby of 10+ years was in reality urban farming, an incredible canvas on which to paint my

dream.

One outlet for my passion has been to re­landscape my entire yard with the notion that

everything that I grow is either edible, or supports the plants that are edible. Over the past 27

years I have planted trees that produce edible fruits, nuts and beans such as mesquite;

perennial herbs including basil, rosemary and oregano that I use a hedge trimmer on

periodically; along with the standard annual vegetables – broccoli, snow peas, and cucumbers

to name just a few.

Because of our name, visitors to The Urban Farm have an expectation that they will see

long rows of corn and beans, and a full working traditional farm. To the contrary, much of what

we have accomplished lives in standard garden beds, and if a person visiting did not know any

differently they would just see a nicely landscaped yard.

Magic happens when I stand back and watch the natural processes that exist in my yard.

A couple of decades ago I was fighting a basil plant ­ it wanted to bloom, I wanted the basil

leaves ­ as if I KNEW what was best for it. After a long battle, which I finally learned that I could

not win, I gave up and let the basil bloom, and boy did it bloom. What happened next was one

of those secrets that nature only whispers if you stand back and watch. The bees arrived by the

hundreds, and since then pollination has not been a problem on The Urban Farm.

My job these days has become helping others transform their outdoor living spaces into

edible wonderlands. Offering a plethora of classes on a diverse list of topics is the most natural

way for me to express my passion. Over the years topics such as vermiculture (cultivating

worms for their manure), desert gardening, edible landscaping, fruit trees, and the always

popular “Keeping Chickens in Your Yard” have begun to reconnect Phoenix residents to the

roots of where our food comes from.

Now I’ve expanded my reach to the global community by offering online classes, both free

and paid, to inspire and empower people from around the world to grow their own healthy,

organic food and join the food revolution. My latest free webinar, 3 Simple Steps To Grow

Fruits And Veggies For A Healthier Life, will cover how to choose the right space to plant

your edible garden, how to determine what to plant when, why soil is your most important asset

and gardening hacks that will make growing your own food easy and successful. If you are

excited to join the revolution and start creating your edible yard or patio but have little to no

experience, this webinar was designed for you! Click here to learn more.

Farming the city spaces around us presents a whole new paradigm for growing our own

food and reigniting our connection to nature. The tools are here, and the knowledge is available,

you can kindle your desire by getting your hands dirty, taking a chance and spreading some

seeds. The fruits of your labor are much tastier (not to mention cheaper) than what you find in

the grocery store and come along with the satisfaction that YOU grew them. Many people tell

me of their “black” thumbs as they admire what is grown on The Urban Farm. I reflect back to

them the years of experimenting that I have done, noting the countless plants that did NOT

make under my care… and that is how I learned.

Nut & Bean Veggie Burger

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Last night my friend & I wanted to make a really yummy dinner. I had already put a bunch of black bean & garbanzo beans to soak in the crock pot… So I thought Veggie burgers would be really yummy. The last time I tried to make veggie burgers I tried a recipe using quinoa & black beans but it turned out really dry & crumbly, I was not please at all! So I started my search on Pinterest for a yummy, juicy veggie burger. I could not decide on a specific recipe so I used the base of these recipes to make my own creation…

Stupid Simple Bean Burgers With Paprika Garlic Burger Sauce [Vegan, Gluten-Free]

Black Bean Hemp Burgers [Vegan, Gluten-Free]

Veggie burger.JPG1

Nut & Bean Veggie Burger… one of the best burgers I have ever had!

I really liked the idea of using more nuts in the recipe & am glad because after making this recipe I think the nuts make the patties more “meat like” and the patties seem to hold together better.

Organic Ingredient:

  • 1 red bell pepper, diced
  • ½ red onion, diced
  • ½ c. Walnuts nuts
  • ¼ c. pumpkin seeds
  • ¼ c. hemp seeds
  • 4 cloves garlic
  • 2 tsp ancho chili powder
  • 2 tsp cumin
  • 1 tsp. Turmeric
  • 1 tsp. coriander powder
  • 2 tsp sea salt
  • 1 1/2 c cooked & drained beans; I used black & garbanzo
  • 1 cup cilantro, chopped
  • ½-1 c. rolled oats
  • Coconut oil

Toppings

  • 1 c. Homemade medicinal kimchi; click here for recipe
  • 1 avocado, sliced
  • 1 Tomato, sliced

Method:

Preheat oven to 350 degrees.

Place all ingredients into a bowl, mix with a handheld blender. The consistency should be thick, not runny if it is not add more oats until you reach the desired consistency.

Place dough onto wax paper and fork out. I used a large canning jar lid to cut the patties; making sure each patty fills the lid. Then place onto a lightly greased cookie sheet, bake for 20 minutes, pull out, flip and place back in for about 10-15 more minutes. Serve & enjoy.

Spicy Cheese Sauce

  • 1/2 c. Raw Cashew
  • 1/2 c. Nutritional yeast
  • Part of the red bell pepper, diced
  • Part of the tomato, diced
  • 2 Cloves garlic
  • 2 tbs Lemon Juice
  • 1 Tbs. Rice wine vinegar
  • 1 tsp. Curry
  • 1 tsp. coriander powder
  • 1 tsp. cumin
  • Himalayan Salt
  • Cracked Pepper

Method:

While the patties are cooking place all ingredients (except the diced tomatoes) into a blender or Nutribullet, blend until smooth & creamy. After the sauce pleases you add in the tomatoes, stir & slather on your veggie burger along with the other toppings.

Crispy Kale Chips

  • 1 bunch kale, diced into 1 inch squares
  • Several Tbs. Coconut oil
  • 1/4 c. Crushed nut mixture; I have been using a mixture of walnuts, cashew, pumpkin & hemp seeds in replace of bread crumbs, I used this.
  • Himalayan Salt
  • Cracked Pepper

Method:

Dice up kale, place all ingredients into a large ziplock bag, seal & rub all ingredients into one another. Let sit in bag until you flip the burgers. Once you do Place the kale mixture onto a cookie sheet & place into the oven to cook for remainder of cooking time. About 20 minutes seems to be perfect.

Nut & Bean Veggie burger with tomato, avocado & medicinal KimChi & Crispy Kale Chips.

Nut & Bean Veggie burger with tomato, avocado & medicinal KimChi & Crispy Kale Chips.

I served this dish with the toppings & Kale chips. We were very pleased with the entire meal. The patties were thick, juicy & easy to eat they was savory, tasty, filling & satisfying. There is no reason why vegetarian cooking should be boring, bland & tasteless. It can be fun, delicious and juicy!

Sweet Potato Coconut Curry “Vegan”

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Sweet Potato Coconut Curry “Vegan”

I am part of a Vegetarian Wholefoods Group on Facebook & one of the group members posted a recipe for Sweet Potato Coconut Curry, she said her toddle loved it! So I googled some recipes on Pinterest (click here to view the one I went off of) and decided to use that as the outline for my own creation. I was so impressed with the prep time, the cooking method & most of all I was so impressed that once my 4 year old toddler son got one taste of the Sweet Potato Coconut Curry he started devouring his entire portion!

Sweet Potato Coconut Curry 1

Sweet Potato Coconut Curry 1

As a mom finding meals & creating recipes that my little one actually enjoys is a constant mission. This recipe I came up with is a keeper & will be going onto my Pinterest, meal plans & of course on here for you all to try the recipe! Not only is this recipe Vegan but it is healthy, quick & painless, easy & Scrumptious!

Organic Ingredients:

1 Large Sweet potato (diced)
1/2 Large Onion (diced)
Coconut oil (for saute)
1/2 Bushel Parsley (garnish)
16oz Chic peas (Cooked)
12oz diced tomatoes (Canned or fresh)
1 12oz Coconut Milk (Canned & Organic)
1/4 c. Raw Honey
1/2 tsp Turmeric
1/2 tsp Cumin
1/2 tsp Red Curry powder
1/2 tsp Cinnamon
1/2 tsp Clove (ground)
1/2 tsp Coriander (ground)
1/2 tsp Marsala powder
Himalayan Salt
Black Pepper
 

Method:

Diced up onion & sweet potato. Saute onion for 3-5 minutes. 
Toss in all the spices, cook for 1-2 minutes. This allows the flavors to meld with the onion nicely.
Add all other ingredients minus the parley. Bring to a boil, simmer on low for about 30 minutes.
Sweet Potato Coconut Curry

Sweet Potato Coconut Curry tasty enough for the entire family to enjoy!

I served this with Couscous but you can serve with any grain your like. Top with fresh parsley, salt & pepper & enjoy!

 

CouCous Prep:

Use 1.5 water to couscous.
Boil water, turn off boil, toss in couscous & some coconut oil, cover & let sit for 5  minutes then serve.