Yellow Vegetable Rice Recipe

When I did this recipe during the week my 10yr old son said it looked like Sunday food because Sunday food always seems better even though it may be the same meal as a week day.  Funny child.  Here is the 30th recipe in our 30 Day Nature Isle Recipe Marathon.

Yellow Vegetable Rice

1 cup rice

1 carrot

1 small beet (or 1/2 normal size beet)

1 handful spinach leaves

1/2 onion

3 cloves garlic

1 tsp turmeric powder

Dash of curry

Sea salt

Method

Put rice in pot or rice cooker and add water to about 2 inches above the level of the rice.  Add sea salt and 1 tsp turmeric powder. Cover and let rice come to a boil.  Lower heat. While rice is cooking grate carrot and beet and set aside.  Chop spinach leaves and grate garlic. Slice onion and in another pot saute the onions in coconut oil or olive oil until translucent.  Add a dash of curry, the vegetables and a bit of sea salt. Saute vegetables for about 3 minutes then add garlic.  Stir well and turn off heat.  When rice is done add sauteed vegetables and a drizzle of coconut oil or olive to rice and mix well to incorporate vegetables.  Serve and enjoy!

Rice Cookers Available for Under $25 with Free Shipping.

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Yellow Red and White Vegetable Pizza Recipe

This is the 29th recipe in our 30 Day Nature Isle Recipe Marathon.

Yellow Red and White Vegetable Pizza

Wholewheat pizza dough

1 chunk pumpkin

1 carrot

2 tomatoes

1 christophene

Tomato sauce

1 tsp curry

1 onion

Sea salt

Method

Grate pumpkin.  Slice carrot thinly into a separate bowl.  Wash tomatoes and slice.  Peel and core christophene and grate in a separate bowl.  Slice 1/2 of the onion and grate the other half.  Mix tomato sauce, grated onion, curry and a bit of sea salt.  Roll out the dough to desired shape. Spread tomato sauce mixture over dough retaining some for the top.  Add pumpkin, sliced onions, christophene,carrots and tomatoes in layers on top of the tomato sauce mixture.  Add the remaining tomato sauce on top of the vegetables.  Bake in a 350 degree oven until dough is cooked(about 15-20 minutes).  Cut into slices.  Serve and enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Egg Spinach and Green Bean Scramble

This is the 28th recipe in our 30 Day Nature Isle Recipe Marathon.

Egg Spinach and Green Bean Scramble

3 eggs
1 handful spinach leaves
1/2 cup cut green beans
1/4 onion
3 cloves garlic
Sea salt
Coconut oil/olive oil

Method
Wash and chop spinach leaves and set aside.  Chop onions and grate garlic. Saute onions in coconut oil/olive oil until translucent.  Add green beans, spinach, sea salt and saute until vegetables are cooked through, lowering the heat to prevent burning(if necessary add a little water).  While vegetables are cooking whisk the eggs and add to the pot when vegetables are done.  Add garlic at this point and stir.  When eggs are almost done turn off the heat and keep stirring(the remaining heat will finish cooking the eggs).  Serve and enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Spinach Beet and Lentil Pattie Recipe

This is the 27th recipe in our 30 Day Nature Isle Recipe Marathon. 

Spinach Beet and Lentil Pattie

1 cup dry lentils

1 sprig thyme
1 large beet

1 small bunch spinach
¾ cup flour
Sea salt

2 tbsp curry
¼ cup chopped chives

Method

Put lentils to boil in three times the amount of water.  Add thyme and cover, leaving the cover slightly open to prevent spilling over while cooking. While lentils are cooking, grate beet and chop spinach. Put into a bowl and add 1 tbsp curry and chopped chives.  When lentils are tender add sea salt and other tbsp of curry.  Adjust lentils to taste, then add to bowl with vegetables. Add flour and a bit more sea salt. Form into balls and then flatten.  Mixture will be slightly moist.  Grease baking sheet and place patties on them or use parchment paper instead.  Bake at 350 degrees for about 15 - 20 minutes. Serve and enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Crustless Christophene Quiche Recipe

This is the 26th recipe in our  30 Day Nature Isle Recipe Marathon. It was originally posted back in June but I felt it should be part of this marathon.

Crustless Christophene Quiche

3 Christophenes

4 eggs

1 sprig celery

1 sprig parsely

1 sprig chives

½ medium onion

5 cloves of garlic

Sea salt

Method

Peel and dice christophene. Place in a pot to boil. While christphene is cooking wash and chop green seasonings. Beat eggs and add green seasoning, onion & garlic. When christophene is cooked mash and add to egg mixture. Grease baking dish and place in oven for approximately 15 minutes or until top is golden brown and knife inserted in the center comes out clean.

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Green Beans and Tomato Saute with Caramelized Onions Recipe

This is the 25th recipe in our  30 Day Nature Isle Recipe Marathon.

Green Beans and Tomato Saute with Caramelized Onions

1 cup green beans, chopped

1 tomato

1/2 onion

Coconut oil/olive oil

Sea salt

Method

Wash and cut tomato into chunks and set aside.  Slice onions and saute in coconut oil or olive oil until it starts to turn a little brown.  Add green beans and a little water.  Cover, lower heat and let simmer until green beans are tender. Add sea salt and tomato and increase heat.  Turn off heat after about 3-5 minutes. Serve and enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Cucumbers in Coconut Milk Sauce Recipe

I love coming up with different ways to serve vegetables.  I don't want to get tired of the same old recipes and then decide this healthy lifestyle is not for me.  I thought about doing this recipe for a while but it took some time for me to do this one because in my mind cucumbers are eaten cold... in a salad.  But like my husband says there is no box, so I finally picked up the courage to try this.  It was great. The key is to it is at the bottom of the recipe.

Here is the out of the box(or rather, there is no box... :) smile) 24th recipe in our 30 Day Nature Isle Recipe Marathon.

Cucumbers in Coconut Milk Sauce

2 cucumbers

1/2 onion

1 tsp curry

1 clove garlic

1/2 cup coconut milk

Sea salt

Coconut oil/olive oil

Method

Wash and slice cucumbers leaving the skin on and set aside.  Slice onions and grate garlic.  Saute onions in coconut oil/olive oil until translucent.  Add curry, sea salt and coconut milk and let come to a boil.  Taste the sauce, it should be slightly salty so that when you add the cucumbers it will be just right.  Add cucumbers and garlic and lower heat.  Let simmer for about 2 minutes.  Turn off heat and remove pan from hot burner.  Let sit for about 5 minutes so the cucumbers can soak up some of that coconut sauce goodness.  Serve and enjoy!

The key: Don't let the cucumbers cook for too long or they will become very soft, unless you don't mind the softness. My personal preference is to retain a slight crunch to the cucumber.

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Spinach Rice

This is the 23rd recipe in our  30 Day Nature Isle Recipe Marathon.

Spinach Rice

1 cup chopped spinach

1 cup rice

Sea salt

1- 2 tbsp coconut oil/olive oil

Water

Method

Put rice and salt in a pot or rice cooker and add water to about 2 inches above the level of the rice.  Let come to a boil and after about 10 minutes add spinach and oil.  Lower heat and cover.  After about 5 minutes, stir.  When rice is cooked, stir again.  Serve and enjoy!

Rice cookers available for Under $25 with Free Shipping.

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Carrot Casserole

When we lived in the States and in St. Thomas, I would sometimes take this dish to whatever potluck we were attending. Whenever I would tell anyone the name of this recipe, their first reaction is like "Carrot?" They are less than enthusiastic about it but when they taste it, their story changes and I have no leftovers. Love it! :)

In those days I was still consuming cow's milk and cheese so if you choose you can use milk instead of water and add cheese to the basic sauce. Either way it really is good. Here is the 22nd recipe in our 30 Day Nature Isle Recipe Marathon.

Carrot Casserole

4 cups sliced carrots, cooked and drained

1 cup water

1/3 cup chopped onion

4 tbsp flour

1 tsp salt

1 tbsp sugar

2 tbsp chopped parsley

Coconut oil/Olive oil

Method

Saute onion in coconut oil/olive oil until translucent.  Mix flour and water together and add to the onion.  Stir until thickened. (This is the point where you would add the cheese if you choose and stir until the cheese is melted and the sauce is smooth).  Add salt, sugar and parsley and carrots.  Mix well and pour into a greased baking dish.  Bake at 350 degrees for about 30 minutes.  Serve and enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Bok Choy and Tomato Saute

Remember My Lightbulb Moment With Chinese Cabbage?  Well, since then I've come a long way and prepared bok choy several times.  This 21st recipe in our  30 Day Nature Isle Recipe Marathon is one of the ways I've prepared it.

Bok Choy and Tomato Saute

1 bunch bok choy(chinese cabbage)

1 onion

2 tomatoes

3 cloves garlic

1 sprig thyme

Sea salt

Coconut oil/Olive oil

Method

Trim off the root end of the bok choy, wash, chop and set aside.  Slice onions and saute in coconut oil/olive oil until translucent.  Add thyme, salt and bok choy. Lower heat to the lowest level and cover. While bok choy is cooking, dice tomatoes and grate garlic.  Stir the bok choy often to prevent sticking. Add a few tablespoons of water if necessary to keep it from burning.  After bok choy is cooked, add garlic and tomatoes and let saute for about 30 seconds or so.  Adjust salt to taste.  Serve and enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Christophene and Scrambled Egg Dish

There are times when christophene comes in abundance to our home. After I've given away some we still have quite a bit left over so I've had to be pretty inventive to use this vegetable in different ways.  This is one of the ways I've prepared it.

Here is the 20th recipe in our 30 Day Nature Isle Recipe Marathon.

Christophene and Scrambled Egg Dish

1 christophene

4 eggs

1/2 onion

1 sprig parsley

1 sprig celery

1 sprig chives

Sea salt

Coconut oil/Olive oil

Method

Peel and core christophene.  Cut into cubes and put to boil in salted water.  While christophene is cooking, whisk eggs and chop the onion, chives, celery and parsley.  When christophene is cooked, drain (remember you can reserve the water for using in soups or gravies). Saute onion in coconut oil/olive oil until translucent.  Add green seasonings and christophene. Saute for about 30 seconds.  Add whisked eggs and salt and stir.  Let eggs cook, stirring from time to time to prevent burning. Serve and enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Spaghetti and Veg Balls in Tomato Sauce

This is the 19th recipe in our 30 Day Nature Isle Recipe Marathon. This is another recipe that you can change the vegetable combination. Use whatever vegetables you have on hand.  If you juice regularly this is a good way to use the pulp.

Spaghetti and Veg Balls in Tomato Sauce

1 pkt spaghetti

1 small beet

1 large carrot

1 chunk pumpkin
Handful of spinach leaves

1 cup chopped green seasoning mix(chives, parsley, celery)

5 cloves garlic

1 onion

1 1/2 cups flour

Sea salt

1 can tomato sauce

2 tbsp curry

Method

Spaghetti: Cook spaghetti in salted water according to directions on package. While spaghetti is cooking we will work on the sauce.

Sauce: Saute remaining onion in coconut oil or olive oil until translucent. Add 1 tbsp of the curry, and saute for another 10 seconds or so.  Add tomato sauce, sea salt and about 2 cups of water.  Let come to a boil then lower heat. While sauce is simmering we will work on the veg balls.

Veg Balls: Grate beet, carrot, pumpkin and garlic.  Chop onion and spinach leaves and add 3/4 of chopped onion and the chopped spinach to grated vegetables. Add green seasoning, 1 tbsp of the curry and sea salt. Mix well.  Add flour and mix thoroughly. Form into balls and add to sauce.  Cover and let cook for about 10 minutes or so. If the sauce does not cover the balls then after 10 minutes turn the balls in the sauce and let cook for another 5 minutes or so. Taste sauce and adjust salt to taste.
Spoon the veg balls and sauce over the spaghetti and enjoy!

N.B. For those who like a little sweetness to their tomato sauce feel free to add a little tomato ketchup or sugar to the sauce.
Also for those who have a food processor, use it. It will make the chopping process easier.

Here's a closeup of the veg ball:

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Curried Beets

This is the 18th recipe in our 30 Day Nature Isle Recipe Marathon.

Curried Beets

3 beets

3 tbsp curry

1/2 onion

Sea salt

Coconut oil/Olive oil

Method

Wash & thinly slice beets.  Set aside.  Slice onions and saute in coconut oil or olive oil until translucent.  Add curry and saute for another 10 seconds or so.  Add sliced beets and saute for about 15 seconds.  Add just enough water to lightly cover beets.  Add sea salt and let come to a boil.  Cover and lower heat. When beets are tender, taste and adjust salt to your taste.  If desired you may add more curry to your liking. Serve and enjoy!!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Macaroni with Curried Green Beans Dish

This is the 17th recipe of our 30 Day Nature Isle Recipe Marathon.

Macaroni with Curried Green Beans Dish

1/2 pkt macaroni

1/2 cup green beans, cut

2 tbsp curry

1/4 onion

Coconut oil/Olive oil

Sea salt

Method

Cook macaroni in salted water according to directions on package.  While macaroni is cooking, slice onions and saute in olive oil together with green beans.  Add curry, sea salt and a little water. Lower heat and let green beans cook. When macaroni is done, drain and set aside. When green beans are tender add to macaroni and mix well.  Serve and enjoy!

If you're using canned green beans then just saute it with the onions for a few minutes omitting the adding of water.

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Bok Choy(Chinese Cabbage) and Pumpkin Saute

When I was first introduced to Bok Choy aka Chinese Cabbage, I was unsure how to prepare it. The majority of the time I used it in soups.  Then I got a little more courage and tried it different ways. This is one of the ways I came up with.  It didn't come out too bad (If I do say so myself... smile).  Here is recipe #16 in our 30 Day Nature Isle Recipe Marathon.

Bok Choy(Chinese Cabbage) and Pumpkin Saute

1 bunch bok choy

2 cups pumpkin, diced

1/2 onion

3 cloves garlic, grated

Sea salt

Coconut oil/Olive oil

1 cup water

1 tbsp curry

 

Method

Trim the end off the bunch of bok choy. Wash bok choy, chop and set aside.  Slice onions and saute in coconut oil or olive oil until translucent.  Add curry and saute for another 10 seconds or so.  Add bok choy and pumpkin and saute for another 10 seconds.  Add water and sea salt.  Cover and let come to a boil.  When the pot is boiling, lower heat and let cook. When pumpkin is cooked the liquid should have reduced quite a bit. Add garlic and more sea salt if needed.  Serve and enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Okra in Tomato Sauce

There was a time in my life when the word okra would elicit less than favorable reactions from me. We have an adopted family in Alabama who tried to convince me that I had not had okra prepared the right way but when I tried it their way, I still was not convinced.  Well, either I've changed or okra has changed because now I enjoy okra. Here is recipe #15 in our 30 Day Nature Isle Recipe Marathon.

Okra in Tomato Sauce

7 okras

1/4 cup tomato sauce

1/2 onion

Coconut oil/Olive oil

Sea salt

Method

Wash okra and trim ends.  Slice and set aside.  Slice onion and saute in coconut oil or olive oil until the onion is translucent.  Add okra and saute for about 15 seconds or so. Add tomato sauce and sea salt. Lower heat and let cook. When okra is tender, adjust salt to taste.  Serve and enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Spaghetti Corn, Green Beans and Spinach Dish

This is the 14th recipe in our 30 Day Nature Isle Recipe Marathon.

Spaghetti Corn, Green Beans and Spinach Dish

1/4 pkt of wholewheat spaghetti

1/2 can of whole kernel corn

1/2 cup spinach

1/4 cup green beans

Mayonnaise

Sea salt

Method

Cook spaghetti as directed on package in salted water.  If you're using fresh green beans you may cook the green beans with the spaghetti or separately, your choice.  If you're using canned green beans, there's nothing else to do but wait for the spaghetti to cook.  If you're using fresh corn, then boil the corn and green beans together and the spaghetti separately.  When spaghetti is done, drain water and add the vegetables and mayonnaise.  Add sea salt if you desire. Serve and enjoy!

N.B. Feel free to add onions and garlic for an added dimension of flavor. Remember, if you're using fresh vegetables, reserve the water the vegetables were cooked in to add more flavor to your gravies or soups.

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.