Harvest Eating Podcast-plant Based Vegan Recipes

  • Autor: Vários
  • Narrador: Vários
  • Editor: Podcast
  • Duración: 327:00:16
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Sinopsis

The Harvest Eating vegan podcast is dedicated to plant-based vegan cooking and lifestyle. Discover new whole foods plant-based vegan recipes ideas, new ingredients and cooking techniques focused on a healthy plant based vegan lifestyle.

Episodios

  • 290-Update On Vertigro Hydroponic System-Egg Bake Idea For Pierre (HAPPY BIRTHDAY GARRETT-!)

    28/05/2015 Duración: 41min

    On today's show I discuss the Vertigro hydroponic system were using and also the Rootmaker and Roottrapper growing vessels were experimenting with. Both are AWESOME additions to our gardeing efforts and both allow us to garden-above ground....no digging, weeding or bending. We will update progress as 2015 continues.

  • Happy Memorial Day

    25/05/2015 Duración: 07min
  • 289-Ketosis, What Is It And Why I Am Doing It

    22/05/2015 Duración: 38min

    On today's show I discuss a term called Ketosis, essentially when your brain uses ketones created in your body to burn as fuel. You can turbo charge weight loss and brain function if this is done properly. A ketotic diet is becoming common place with many in the medical community which flies in the face of government recommended diets which are total garbage.

  • 287-Sesame Ginger Flank Steak w Aspragus Spears-PRAYER REQUEST FOR OMI

    14/05/2015 Duración: 34min

    On today's show I discuss a rather simple Asian inspired dish that uses fresh spring asparagus; sesame ginger flank steak with asparagus. This is made with a wok and uses common ingredients. We love simple Asian food and this dish is no exception. Check out the video of this recipe at Harvest Eating.com

  • 286-Red Chili Braised Country Pork Ribs-From The Farm

    12/05/2015 Duración: 39min

    On today's show I discuss making slow braised pork ribs with dried red chilies as the base for a braising liquid. Country style pork ribs become amazinly tender and delicious when cooked with a flavorful chili and tomato broth. The addition of garlic, carrot, onion and a few spices makes this so good. Serve over rice, in tacos, burritos etc.

  • 285-Spaghetti Carbonara My Way

    05/05/2015 Duración: 40min

    Today's show is all about making an old-school Italian classic, Spaghetti Carbonara. This pasta dish usually features a unique cured pork product called Guanciale or pork cheeks, eggs, cheese and usually some herbage. Since pork cheeks can be difficult to find in middle America bacon can be substituted. And other things such as peas, tomatoes, cream etc can be added ot make the dish your own. This dish can elecit anger, threats of death and water baording too from those that are purists. So take that into account when making your own version.

  • 284-Making Tamales, A Mexican Specialty

    05/05/2015 Duración: 29min

    On today's show I walk you thu making tamales a classic Mexican dish that is amazingly diverse and incredibly delicious. Tamales are also gluten -free making them safe for Celiacs too. I made some pinto bean and cheese tamales the other night that turned out really nice, see Facebook.com/harvesteating for a photo and visit Harvest Eating.com for the recipe.

  • 283-Kale & Potato Egg Muffins-Easy Breakfast Idea-Or Snack!

    30/04/2015 Duración: 19min

    Today's episode is a quick show focused on making these simple breakfast, lunch or snack cupcakes. They're made with farm-fresh eggs, two types of cheese, Italian kale, roasted red peppers and de-hydrated hash brown potatoes. These take only a few minutes to prepare and only 25 minutes to cook. They were loved by my entire family...we finished 12 in mere minutes.

  • 282-Avian Flu Outbreak, Thoughts on Factory Farming and Ways to Buy Local

    27/04/2015 Duración: 44min

    On today's show I discuss the avian flu outbreak in the midwest where turkey and chicken factory farms are experiencing a massive bird flu crisis. Millions of birds are being destroyed and the whole factory farm system is being exposed for what it is....concentrated risk. FULL DISCLOSURE: I eat factory farm protein occasinally, but hate doing it. I feel the need to discuss this and present some options that we can all do to avoid this system.

  • 281-Pressure Cooker Pate, Making a French Classic Simply In 35 Minutes

    23/04/2015 Duración: 34min

    On today's episode I discuss making smoked chicken pate using your pressure cooker. Chicken pate is a classic French recipe with many variations; with ingredients and techniques. This techniqu used the speed and efficiency of a pressure cooker to quickly tenderize the chicken thighs so they are "fall off the bone tender" and easy to process. I like to flavor this with liquid smoke (natural kind) and other aromatics like fresh parsley, white wine, onions, carrots and celery...black pepper corns are nice here too. This French recipe is MUCH easier using this method...and it can be made with chicken, pork or even salmon. Be sure to support this show by visiting Harvest Eating.com and getting on the email list, also see our Facebook Page too...Facebook.com/harvesteating

  • 280-Our Past Gardening Experiences and New Gardening Methods This Year

    21/04/2015 Duración: 01h39s

    Today I discuss our past gardening experiences; what worked, what did not and what we are doing this year to get back into gardening after a 2 year hiatus from gardening, America's favorite past time. I mention some new products I am working with as well.

  • 279-Paleo Spinach Bacon Cakes w Butter And Parmesan Cheese

    18/04/2015 Duración: 39min

    On today's show I talk about making Paleo spinach nad bacon cakes with butter and parmesan cheese. These are supper yummy yet also very easy to make. Fresh spoinach is a must here, no frozen please. This makes a great appetizer that is very rich and full-flavored.

  • 278-Using UP Leftover Easter Ham

    06/04/2015 Duración: 30min

    On today's show I talk about using up leftover ham from Easter. Millions of people have ham for Easter dinner.....and using it up becomes a challenge. I offer a few simple ideas here on how I like to use it.....including a split pea soup.

  • 277-Making Beurre Blanc-White Butter Sauce

    30/03/2015 Duración: 40min

    On today's show I go over the contruction of a Beurre Blanc- which is a simple white butter sauce that is amazing on seafood. This sauce is not hard to create but you need the basic techniques so you do not break the sauce. I go into detail regarding my recipe for soy chili beurre blanc.

  • 276-Making Rustic Barely Kneaded Bread

    27/03/2015 Duración: 35min

    On today's show I walk you thru the creation of my favorite bread, a rusitic bareley kneaded round loaf that is amazing! Everything about this recipe is terrific....especially the crisp outside texture and the perfect crumb inside. Super easy..just takes some time.

  • 275-Growing Lettuce-Your Ticket To Flavor And Money Savings

    26/03/2015 Duración: 42min

    On today's show I am pounding the drum again about growing lettuce. Being able to walk outside and cut your own lettuce is truly one of the great experiences of farm to table cookery. I sugget gowing several varieties of heirloom lettuces to see what works best for your situation and taste buds.

  • 274-Thai Peanut Sauce w Chicken Satay

    24/03/2015 Duración: 32min

    On today;s show I discuss making Chicken Satay with Thai Peanut Sauce. Simple techniques with bold Thai flavors make this the perfect party food. Juicy chicken thighs skewered and grilled become amazing once drizzled with the peanut sauce.

  • 273-On A Personal Note

    21/03/2015 Duración: 30min

    Strictly personal updates here...no food talk...!

  • 272-Roast Beef W Garlic Confit Butter, Blue Cheese & BBQ Sauce-YUM !

    28/02/2015 Duración: 34min

    On todays's show I walk you through the creation of one amazing sandwich; Roast Beef w Garlic Confit Butter, Bluee Cheese & BBQ Sauce....this creation has been lingering in my head for weeks so I had to share it with you. You'll learn how to roast the beef, make the garlic confit butter and assemble the sandwich too.  Enjoy...!

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