The Messy Apron Recipes

Cilantro Pesto for Heavy Metal Removal

Eating fresh cilantro is an excellent way to remove heavy metals from the body. Properties in cilantro binds with mercury, lead, and aluminum in the tissue and is excreted in the urine. Research supporting this can be read here. The dosage is two tablespoons a day for two to three weeks but in my opinion &hellip Continue reading »

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Celebrate strawberry season with local farms

Does anyone else look forward to strawberry season all year like I do? I crave this first fruit of spring and think that there is nothing that compares to the flavor of a fresh, in-season strawberry! Every year, I make a trip out to the Hall Family Farm to pick strawberries. Hall Family Farm is &hellip Continue reading »

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In season: Swiss Chard

This week’s find at the farmers market: I used it in a traditional Armenian recipe: Swiss chard and chickpeas.  

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Slow Food USA $5 Challenge

The Slow Food USA $5 dinner challenge involved finding the real meaning in a “value meal”-a homemade meal shared with loved ones, made with fresh ingredients because “slow food shouldn’t cost more than fast food”.  The challenge: host a dinner party based around  locally sourced ingredients that support the slow food vision that cost less &hellip Continue reading »

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Categories: Backyard Farms, Healthy Eating, Healthy Planet, Local Food, Our Urban Farm, The Messy Apron Recipes | 1 Comment

Homemade Yogurt Is Better

  The art of making yogurt is simple: all you need is a good starter culture, an environment that provides a stable and appropriate temperature and clean equipment so you get the proper cultures growing. As “easy” as this sounded, I still purchased my yogurt at the farmers market or organic at the grocery store. &hellip Continue reading »

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Categories: Cost Conscious, Food Preservation and Storage, Healthy Eating, Local Food, The Messy Apron Recipes, The Messy Pantry | Tags: , , , | Leave a comment

Homemade Pickles

Earlier this year, I took a fermentation class where we made (and I fell in love with) Wild Fermentation’s recipe for sour pickles. To make this version, you will need about 5 pounds of small to medium size cucumbers, 1 cup of kosher salt, 2 large bunches of fresh dill, 2-3 peeled garlic heads, dried &hellip Continue reading »

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Buddha’s Hot Sauce

Buddha’s hot sauce is a lovely chilli sauce that can change even the biggest cynics mind from thinking natural food is boring and bland.  I am addicted to this as it reminds me of a home-made version of my beloved Sriracha sauce. A batch of this makes a lot so be ready to share. This &hellip Continue reading »

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Superbowl Junk Food-Soy Chorizo Twice Baked Potatoes

  Soy Chorizo Twice Baked Potatoes Ingredients 3-4 medium sized baking potatoes Soy chorizo (from Trader Joe’s) ½ cup shredded natural cheese 2 tablespoons greek yogurt 2 tablespoons scallions, chopped Wash the potatoes and slice in half. Place halves back together, wrap in foil and poke several times with a fork. Bake in 375 degree &hellip Continue reading »

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Raw Cashew Nut Cheese

Raw cashew nut cheese logs rolled in fresh herbs and spices is a versatile party food that gets everyone talking. It really works well as a version of the veggie tray, it is perfect for most diets. The only downside is that you have to plan ahead when making this recipe because it must sit &hellip Continue reading »

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Categories: The Messy Apron Recipes | 2 Comments

Lush Red Pepper Jelly

Red pepper jelly is hands-down my favorite appetizer. I can make several batches when the summer peppers are abundant and have it throughout the winter to serve over goat cheese or brie. My lovely friend Steve surprised me with a huge bag of local peppers and it was no surprise to me ( or anyone &hellip Continue reading »

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Categories: Local Food, Our Urban Farm, The Messy Apron Recipes | Tags: , , , , , , , , | Leave a comment