Cassava: Does it hold the secret to climate change adaptation?

Cassava or Yucca to the natives:

Repeating Islands

Lorianna De Giorgio (Toronto Star) writes that Cassava, a starchy root, has fed some of the poorest nations for centuries” and has proven to be highly resistant to adversity. See excerpts here.

Hundreds of millions of people in Africa depend on it, as do hundreds of millions more in Asia and Latin America. According to the UN’s Food and Agriculture Organization, cassava accounts for a third of Africans’ total caloric intake.  It may soon become even more important: New research suggests it is ideally suited to withstand drought and climate change.

‘Rambo’ of food

Andy Jarvis of the Colombia-based non-profit International Center for Tropical Agriculture, says cassava could be the answer to climate change adaptation in Africa, because cassava is “often the food crop that continues to provide food in periods of the year when other food sources are not available.” Its other selling point? It’s incredibly…

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Amazing Homemade Pickles in 3 Days!

I Luv Pickles, go for it!

The Not So Super Mama


Yes, you read right.  3 days!  I LOVE pickles.  My last pregnancy I ate an entire jar of pickles and a pint of ice cream for dinner on more than one occasion.  When they are small and crisp and a bit of spice to them- WOW!  But, I never thought of making them myself.  It seemed too fussy, and I wasn’t experienced in canning.  Then I saw this recipe on www.frugallysustainable.com and thought I would give it a try.  I am so glad I did.  What a hit!

I don’t have much of a garden, we’ve had such a mild summer here.  So I bought some pickling cucumbers at the farmers market last weekend.  The smallest ones I could find, and just enough for one quart size jar.  It was hard to wait three days to try them, but it was worth it, and now that I’ve almost finished this…

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Why I Love to Travel

Within Your Own Soul, Leah’s Blog Will Make You Ask Questions:

Leah's Blog

Sitting at a restaurant in Huaraz, Daniel and I decided to do some writing and thinking. The subject was: “Why I Love to Travel.” We both wrote down our thoughts. Here are the first thoughts that came to my mind on the subject:

“First and foremost, I like to see how other people live. I like to try to see the world through the eyes of other people and try to compare these insights to my own life. We all inherently do the same basic things everyday: wake up, eat, work, engage with others, sleep. Rinse and repeat. But it is the small differences and details that are fascinating to me. Here’s an example:

When I go to buy meat at the store, I go up to the counter at New Seasons and say: “I’ll take a quarter pound of ground beef. The friendly meat-counter attendant smiles, and with gloved…

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Eros Food Garden Healthy Salad

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Make sure the rind (white) is thick enough

Watermelon Stacked Recipe Ready

Looking at the side of the Watermelon, the white part of the rind is aproximate 1 inch thickness, which is perfect for salad since we will be removing the green outer part, and as much of the pink fruit as possible. Please use a cutting board to cut the green skin off the melon, and cut the pieces in manageable sections, after removing the pink fruit (fleshy part for everyone to enjoy). If one particular piece proves too difficult to remove the green skin, go on to another piece.

Watermelon cut to manageable pieces

Watermelon Random Cut & With Removed Skin

Once the green skin of the Watermelon is removed, get each piece ready to julienne (which means you will cut into strips just like french fries)! Put each piece of rind face up (concave shape to your hand, convex shape to cutting board), and start cutting at right, or left side, into thin strips (not too thin nor thick for this recipe).

Cut rind pieces into medium (1/8") thickness strips

Julienne All Of The Rind about 10 cups

Please don’t worry about perfect strips in your julienne rind, that is not going to change the flavor of the salad, be glad it’s done!  Woot!  Also, you will have used aprox half of the watermelon to equal 10 cups.

Added Three Kiwi to Julienne Rind

Three Kiwi Added to Julienne Watermelon Rind

Now your watermelon rind is ready for the three (3) Kiwis. Remove the skin of the Kiwis, and cut the fruit in slices right over the watermelon rind, which is julienne. Please cut the slices of Kiwi in about 1/4 inch thickness, otherwise they will, well you know…. disintegrate!

Add scallions to the kiwi fruit, and watermelon rind

Scallions, Kiwis, & Watermelon

You are ready to give another dimension of flavor to the salad! Take 4 scallions (washed and with root cut off bottom), cutting into slices about 1/2 thickness; add to the kiwis, and rind.   I like to toss the scallions on top of the kiwis, so the fruit will absorb some of the flavor from the scallions!
In the mean time, in a separate bowl, add 1 tablespoon of garlic powder, and 2 cups of balsamic vinaigrette salad dressing, and blend together. Now put the rind, kiwis, and scallions into garlic, and balsamic vinaigrette, mixing well with a large spoon, or spatula.

Watermelon Rind, Kiwis, & Scallions with Balsamic Vignegrette

Watermelon Rind, Kiwis, & Scallions with Balsamic Vignegrette

Now that the salad is ready,  put into a clean bowl chilling for about 1 hour, so that flavors all blend together! Before you put in fridge, add the juice of a fresh squeezed lime, or lemon. Optionally, you can add 6 crushed leaves of mint (spearmint) for a really fresh zing!!

Adding Lemon or Lime gives greater sbsorption to benefits of Watermelon rind

Give Me Liberty and Give Me Health: Eros Garden BBQ Salad

A healthy, and delicious salad that definitely spells summer, is high in citrulline amino acids good for a healthy heart.  There is another practice that is very important: being frugal, and eating well!! I hope you enjoy my salad recipe with BBQs, or meals of choice!

Kitchen Tools You Will Need:

  • Knife
  • Cutting Board
  • Large Dish (1)
  • Two (2) Large Bowls (I prefer non metal bowls)
  • 1 large mixing spoon or spatula

Ingredients:

  • 10 cups peeled watermelon rind
  • 3 kiwis
  • 4 scallions (washed,a nd roots cuts off)
  • 1 lemon, or lime juice fresh squeezed
  • 1 tablespoon garlic powder
  • 2 cups of Balsamic Vinaigrette Salad Dressing
  • 6 crushed mint leaves (optional)

Once I have made my salad, I like to dunk a couple pieces of bread in to the mixing bowl, to reward myself for a job well done!

Lick The Bowl with bread

Treat Yourself To Licking The Bowl

It has been my pleasure to create the Eros Food Garden BBQ Salad just for you, family, and friends! Enjoy!!

Note:

  • Please Do Not let your children try and cut the green skin off the  watermelon, it is a very hard skin, and is dangerous for them.
  • Wash the watermelon throughly before cutting it.

Monsanto’s Roundup: Good or Bad?

Monsanto’s Roundup: Good or Bad?. Don’t we all have random thoughts in the start of our day? The other morning I was thinking, “Oh my gosh we pay so much attention to making money”!  Then just as the thought came, and went, a new inspiration came to me: “Don’t Make Money, Make More Honey”!!  As soon as I stepped out my door, I met a beautiful big Bumble Bee that was busily walking on the ground. And as I write this, a new thought: Did the Bumble Bee pick up on my thought, and send me its thought, or did I pick up on the energy of the Bumble Bee?!  Which came first? PS- I have short video with the Bumble Bee…Oh my! – LifeDelicacy

Moms Conquer Making Organic Baby Food. Done!

Like all parents you want to make sure that your Baby is healthy, and you want to make sure that what your baby eats, is the best you can provide.  With health, and guilt, in mind this How To Make Organic Baby Food  blog should be very helpful.

These recipes are catagorized by age Home Made Baby Food Recipes  depending always on your Pediatrician‘s recommendations, and your child’s needs!

PS- HAPPY MOTHERS DAY! xo

Purple Sprouting Broccoli for the Patient Gardener

Gardens & Homes

The Garden Smallholder

I confess to not being a very patient person in many areas of my life, however, I’ve discovered that I am in fact a very patient gardener. For a whole year I’ve been waiting for Early Purple Sprouting Broccoli (PSB) to reward my efforts, I’m pleased to announce the wait is finally over. If you’re not a patient gardener, this crop is not for you. Sow from February, plant out from late spring and harvest the following spring. Now that’s a long old wait.

I will admit, wood pigeons set the harvest period back slightly, stripping the top florets just as they began to grow in February. I could have prevented that from happening by netting the plants, but, as regular readers to my blog will know, that’s not something I feel comfortable doing. The weather was awful in February, greenery and food were scarce for most wildlife (I do put out food for wild birds but the…

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The humble dandelion

Beekeepers: An Important Link to Survival!

Apiarylandlord's Blog

When we inspected the hives at Hughenden Manor yesterday, the pollen being brought in seemed particularly vibrant in colour.  We saw bright yellow and also a bright orange.  I’d not anticipated such generous pollen loads with the days of heavy rain we’d had.  A field of oil seed rape may account for the yellow.  Implication is that honey bees go mad for OSR so the fact some were visiting something else was interesting in itself.

Heading for my pollen guide – or an online resource. http://www.bristolbeekeepers.org.uk/  shows dandelion might be the most likely source and as we drove away I saw quite a few dandelions.  perhaps the frequent downpours had stopped grass mowing leaving more dandelions on view?  The dandelions seemed fully open (and it was about 4 pm).

This video clip certainly started the brain cells pondering.  It reminded me that dandelions appear almost everywhere and once there…

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Farm Fresh: Farming in Dubai’s desert

Array of recipes to compliment various  needs & tastes!