Category Archives: Healthy Eating

Store a watermelon.

Big watermelons are a challenge.

Where do you keep them? They take a huge amount of fridge space and are heavy.

We lived in Esk a few years ago. A watermelon growing area. I miss buying huge watermelons for $2 at the farm gate.

A farmer told us this. Put the watermelon in a shady spot in the garden, until your ready to eat it.

We did this at Christmas a couple of weeks before we bought the watermelon popped it on some straw in the garden.

We didn’t eat it till about 10 days after Christmas.

The one in the photo I bought 10 days ago. From the back of a farmers ute. Very fresh.

I’m using it tonight for a family dinner.


Biodispersal: Another word for the dictionary

Much food for thought here. GM is promoted to us as a way to feed the worlds population. What is failed to point out is that there is plenty of food in the world, it is simply not distributed evenly.

Reading Jerry’s article it seems to me that we are better to encourage biodiversity than have to deal with biodispersal.

Jerry Coleby-Williams

A student at Dekin Uni is writing about GM foods. She wanted my opinion, so here is my reply – it was published eight years ago in response to an opinion piece written by Jennifer Marohasy (a member of the Institute of Public Affairs, a pro-industry lobby group) in the Courier Mail…

View original post 1,442 more words

Still raining the only thing to do is have a cup of “blooming tea”

 Serendipity Blooming Tea, How beautiful is this.

                                                        This is how it begins.

Desert Flower Blooming Tea, A tightly wrapped bundle of green tea and selected flowers.

 Just add water

Blooming Teas Oriental Princess.

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Blooming teas, perfect for High Tea, Rainy Days, or anytime.

Blooming Tea website

Thank you for visiting RosieG

What a difference a day makes.

Amazing what a difference a day makes in the life of as seedling.  Out of the eight trays I planted five are sprouting.  It’s fascinating to see  how much they have grown in a day. The fenugreek seedlings pushed the soil up with as they grew over a cm. The soil stayed on top of the seedlings, looking like crumbly foam.

Our weather is a bit hot and humid for sprouting, so I decided it would be better to plant the seeds and grow micro greens.  I love the intense flavour of micro greens.  They will stay fresher and keep longer than sprouts which don’t do very well in humidity.

Tonight I picked the last of the kale and choy sum micro greens for the salad. They were lovely, four little leaves tiny stalks lots of flavour.

It is 5 months since I started my eating green and leafy with one month of my challenge to go.  My life has changed,  my garden is established and I have eaten something out of the garden every day, though I think I did miss one.  I am completely hooked on both gardening and blogging with lots of plans for more of both.

Thank you for visiting RosieG

Purple Carrots & Fresh Mint

I finally got my purple carrots from the market though not the garden. There are 3 or 4 growing in the garden but that is it. Thank you local cat.

It has been a full on week with Dr’s and Orthodontists. Oversea suppliers and customers busy busy busy. Meals have been rushed because I have been late home every night.  Amazing really that we didn’t  end up with any takeaway. But the good man and I worked together and we managed to feed everyone decent food every night.

Tonight we had a beef casserole cooked by both of us. The good mans arm is out of action. So I chopped the onion, garlic and mushroom. The butcher had already cut up the meat. Then the good man cooked the dinner while I was at work and running no.1 son to the orthodontist.

So what to have with the beef casserole, mashed potatoes of course and the amazing purple carrots topped with fresh mint.

What I loved about the purple carrots was that they were purple all the way through and when they were cooked they were still a rich purple colour.

Fresh herbs growing in the garden make such a difference they are easy to grow and are there ready and waiting to be picked and added to a meal in seconds.

Intense flavors, healthy lovely food green and leafy growing in the garden.

Sorrel – an old taste new to us.

A simple salad of mizuna and sorrel

The sorrel is still very young and has an interesting flavour, it reminds me of something but I am not sure what. It is almost citrus but not quite, it is juicy and certainly not sweet.  It reminds me of the burdock leaves that grew by the beck where I grew up.  The oxalic acid is what gives the sorrel leaf its flavour.

The young leaves were great in salad,  the only way I know to cook sorrel is in a french influenced soup laden with cream but the Sydney Morning Herald published a Stephanie Alexander sorrel soup recipe that is dairy free using chicken stock and egg yolks. As soon as the sorrel has grown enough I will try the recipe.

I can see that as it grows it is going to be a vegetable similar to silverbeet in that you can throw it in soups, stews, stir fries any where that you need a green and leafy vegetable.  According to Wikipedia the Greeks add it to spanakopita along with silverbeet and spinach.

The vegetable and herb growers Herb Herbert has a fact sheet on sorrel which is very informative.

My site has now had over a 1000 views, thank you to everyone who has visited I am enjoying the journey and enjoying making new friends through gardening, cooking and writing. Great Blessings RosieG

Discipline – planning the pain and planning the pleasure

Joyce Meyer described discipline as planning the pain and planning the pleasure.  I’m a great believer in this especially in the way it relates to cooking.

How does it relate to cooking you might ask.  Well I love cooking, but I also work full time, have two teenagers and am involved in my church. Which means  I don’t want to cook a full meal every night, some nights there just isn’t time.  So for years now I have planned the pain  by ways such as spending a couple of hours cooking a few meals or doubling  a meal, or keeping certain things in the cupboard and  fridge or freezer. Home made salad dressings, Spaghetti sauces, grilled capsicums and eggplants. Little things that can be quickly added to a meal.

Tonights dinner was a meal like this. Errands after work got me home an hour later than usual. So we needed tea in half an hour.

1st the potatoes go on the stove to boil

2nd the sausages are thrown in the pan

3rd the rich meat sauce left over from cooking lamb shanks is defrosted.

4th Chop up parsley and garlic and pick silverbeet.

Wash up – why is there always washing up!!!

Potatoes are cooked so drain them, heat up olive oil toss in garlic till golden add potatoes and chopped parsley.

Sausages are cooked throw over sauce and added shredded silverbeet.

Dinner in 1/2 hour. Real food and lots of fresh leafy green vegetables.

Buckwheat Rissoles, guacamole and roasted tomatoes.

Saturdays dinner – Buckwheat rissoles with guacamole and salad from the garden and roasted tomatoes from the garden.

Buckwheat is delicious but little known. If you have eaten true blini (little russian pancakes served with black caviar and sour cream) then you have eaten buckwheat. Contrary to its name and it’s appearance Buckwheat is not wheat, nor is it even a grain. Buckwheat is a fruit and is related to the rhubarb and sorrel family.

One of the best ways to introduce new food to your family is to fry. Frying seems to make everything just taste good. These buckwheat rissoles are very tasty and even a meat eater like the good man doesn’t mind them.

Buckwheat Rissoles.

3/4 cup of buckwheat,
1 cup of buckwheat flour,
1 cup of plain flour,
1 1/4 cups of water,
1 finely chopped onion,
3 or 4 chopped cloves of garlic,
2 grated carrots,
2 tablespoons balsamic vinegar,
1 egg.

1.  Dry fry the buckwheat till it is golden and fragrant,
2.  Add it to the 1 1/4 cups of water brought to the boil,
3.  Turn heat down, cover and simmer till soft about 15 mins.,
4.  Saute onion and garlic till soft, add balsamic vinegar and cook a couple of minutes.
5.  Add to buckwheat with flour and egg.
6.  Add grated carrot.
7.  Combine all together and shape into rissoles/burgers.
8.  Put on a plate with a little cornflour or buckwheat flour.
9.  Sprinkle a little flour on top.

10.  Place about a cm of oil in a frying pan and heat.
11.  Add rissoles/burgers, turn heat down to around 8.
12.  When golden and crispy turn over and cook the other side.

To stop food sticking the bottom of the pan, put the food into hot oil and don’t touch it till it has cooked underneath. One of the signs that it is cooked properly is that it will move without sticking. Once it will move flip it over and repeat on the other side.

Serve the buckwheat rissoles with guacamole and salad, and I roasted a big dish of small tomatoes with a salad dressing sprinkled liberally over.

P.S Buckwheat is gluten free as it is a fruit and not a wheat or grain. If you used 2 cups of buckwheat flour this would be a gluten free recipe.

When I cook them again, I will try them with only buckwheat flour and let you know how they go.

Enjoy new foods, thank you for visiting RosieG.

Sprouted Chick peas cooked in Indian Spices.

Sprouted chick peas can be used just like soaked and cooked chick peas but they are slightly crunchier and even healthier.  Cook them in a small amount of oil and Indian spices they make a delicious snack.  Add some vegetables today I used Kale and the last of the choy sum flowers and it was a tasty dish served with rice.  It would have been a terrific meal for me, however the meat loving Good Man needs more. So we had Rose Callaghans South African Pork Spare ribs.  I have cooked these three times now. We really love them.   There is a South African restaurant called Mikes Kitchen near us. The Good Man says no need to go to Mikes for Ribs anymore RosieG’s kitchen has them too.

Healthy tasty Spaghetti with a rich meat sauce.

A tree fell down in the big storm and the man of the house had to go and cut it down after work.  Tomorrow he has to go to work early for a container. So he needs a good dinner.

Meat Sauce was cooked yesterday, which was good because it gave me an hour in the garden digging more stones out of the new bed.

At the end of the spaghetti cooking time I added a big bunch of silverbeet cooking it for  a few minutes with the pasta.  Once the pasta and silverbeet was drained,  I cooked 4 cloves of chopped garlic, red onion in olive oil. Threw in some leftover peas, beans and corn and then stirred the pasta and silverbeet through.  Tasty and healthy and for those who aren’t dairy free a handful of grated cheese makes it delicious.