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Making a Pumpkin Smoothie. (Recipe) 

Ingredients

pumpkin pie filling

 milk

 vanilla yogurt  

 cinnamon  

 cinnamon graham cracker crumbs

Directions

Spoon the pumpkin pie filling into muffin cups, then cover with aluminum foil and freeze.

When you're ready to make the smoothies, add the milk and yogurt to a blender. Pop 4 pieces of frozen pumpkin pie filling out of the pan and add them to the blender. (Save the rest of the pie filling for another time, or for a second batch of smoothies if one isn't enough to calm the hungry beasts.) Add the cinnamon and blend until the mixture is totally smooth.

Pour into glasses and sprinkle with graham cracker crumbs.

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Chilled Pea Soup with Spicy Crab 

 Ingredients

 For the soup: 

Frozen peas, thawed

Can vegetable broth

Extra-virgin olive oil

Juice of 1 lemon

Sea salt

For the crab:

Extra-virgin olive oil

Sambal oelek (Asian chili paste)

Juice of 1/2 lemon

Fresh lump crabmeat, picked over

Mint, finely chopped

 Sea salt

Directions

Make the soup: Blend the peas and vegetable broth in a blender until very smooth. With the motor running, slowly pour in the olive oil in a steady stream to emulsify the mixture. Add half of the lemon juice, then chill the soup in the refrigerator for 1 hour. Season with salt and the remaining lemon juice before serving.

Prepare the crab: Whisk the olive oil, sambal oelek and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill small cups or glasses about three-quarters of the way with the chilled pea soup. Garnish each portion with 1 generous tablespoon of the spicy crab and serve immediately.

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Are you a smoothie fanatic who loves blending their own? In this post, we give you Juicing and Blending Basics For the juice obsessed, the smoothie fanatic, the blender beginner or the juicing novice, here’s how to enhance your experience and get the most out of both your appliances and your ingredients. Because whether you’ve resolved to break out your blender or break out of your rut, know that there are two trends that have withstood the test of time: trying new things and eating your veggies. The Appliances Juicers There are two kinds of juicers: masticating and centrifugal. Masticating juicers, which are a little slower, “chew” the produce to separate solid from liquid, which is moderately more efficient at getting every last drop of juice out. Centrifugal models spin the fruit and vegetables around to separate juice from pulp, which is faster than masticating. Blenders As far as blenders go, there are high-performance blenders and regular blenders. High-performance machines let you incorporate harder products such as nuts easily. They also puree foods at incredibly high speeds, and they may even have preprogrammed settings for super-efficient blending. Regular blenders tend to be much more affordable and a bit less powerful than high-performance machines — many are daunted by ice or nuts — so if you have one, use the tricks below to make blending a breeze. Prep and Cleanup Consider color: Never underestimate the power of visual appeal. Combine ingredients of similar color to create vibrant concoctions that look as great as they taste. Shoot for seasonal and organic whenever possible: Almost everything tastes better both local and in season. If you can afford organic, go for it, especially for delicate berries or anything without a skin that you discard. Wash your produce: Thoroughly wash your produce (even if it’s organic). Since you’re not cooking or pasteurizing the juice, it’s a handy way to reduce bacteria. The myth about pith: When juicing citrus, peel the fruits well, but leave behind a little white pith. It can be mildly bitter, but it also contains pectin and bioflavonoids, which help the body absorb vitamin C. Build a better smoothie: Add smoothie ingredients in a specific order so your blender operates as efficiently as possible. From first to last: harder (nuts, seeds, dried and frozen fruits), softer (nut butters, fresh fruits and vegetables), powdered (cacao, protein, supplements), liquid (the choice is yours). Ice can be added at any time. Get the most out of your greens: Pack leafy greens in between juicier items like apples or cucumbers to help get the most juice out of them. Or, if you have multiple speed settings, tightly pack your greens into balls that fit into the feed chute and juice them on low speed. A tough nut to crack: Want to incorporate nuts into your smoothies but don’t have a high-powered blender? Soak the nuts in water for at least 2 hours and up to a day and blend with liquid. Sweeten your smoothies with something different: Dried fruit (like dates) are great for adding sweetness. For extra-smooth blending, soak them in water for up to 20 minutes to rehydrate them before adding to the carafe. Make the most of your pulp: Juicing leaves behind a lot of pulp, but it doesn’t have to end up in the trash. Consider using your pulp in baked goods or soups. Carrot muffins, anyone? Drinking Consume drinks quickly: Fresh juices and smoothies deteriorate and oxidize with extended exposure to air, so drink them soon after you juice them. Eat your vegetables — or drink a few: Juicing is a great way to round out your daily fruit and vegetable intake, but definitely don’t forget about whole fruits and vegetables either.

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Mixed Berries and Banana Smoothie  Recipe 

Ingredients Smoothie:

· 1 cup frozen mixed berries

· 3/4 cup orange juice

· 1/4 cup low-fat vanilla yogurt

· 1 frozen ripe banana

· 1 teaspoon honey, optional

Toppings for a Smoothie Bowl:

·  1/4 cup fresh blueberries

·  1/4 cup fresh raspberries

·   2 dollops low-fat vanilla yogurt

·   2 to 3 tablespoons granola

· 1 teaspoon chia seeds

Directions

For the smoothie: Combine the berries, orange juice, yogurt, banana and honey, if using, in a blender and puree until smooth.

For the toppings: Pour the smoothie into a bowl. Top with the blueberries, raspberries, vanilla yogurt and granola. Sprinkle with the chia seeds.

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Broccoli Cheddar Soup Recipe

 Ingredients

 1 bunch broccoli·

 1 small onion, finely chopped·  

 1 medium red-skinned potato, diced·      

 1/4 cup all-purpose flour·     

  3 cups low-sodium chicken or vegetable broth·    

  Kosher salt and freshly ground black pepper·   

  1/4 teaspoon freshly grated nutmeg· 

  1 cup grated extra-sharp Cheddar· 

  1 teaspoon Worcestershire sauce·      

  Fat-free evaporated milk·   

  2 scallions, thinly sliced

Directions

Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately. 

Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes. 

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions. 

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Thai Curry Veggie "Noodles" with Chicken  recipe 

Ingredients

· 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)

· 1 tablespoon extra-virgin olive oil

· Kosher salt and freshly ground black pepper

· 1/2 cup coconut milk

·  Juice of 2 limes, plus lime wedges for serving

· 2 tablespoons almond butter

·  2 teaspoons red curry paste (see Cook's Note)

· 1 large carrot, spiralized

· 1/2 small head red cabbage, sliced thin

· 1 large English cucumber, spiralized

·  2 scallions, thinly sliced 

· Chopped roasted, salted cashews, for serving

Directions

Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.

Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.  

Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.

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Mayford seeds flowers assortment

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 HERE IS HOW YOU MAKE A MOUTH WATERING SWEETCORN SMOOTHIE 

2-1/2 cups fresh sweet corn kernels (3 medium cobs)

1 vanilla bean, split and scraped

1 teaspoon fresh grated ginger

3/4 cup honey flavor Greek yogurt

1/2 cup coconut milk

1 cup chunks of pineapple

1 cup chunks of mango

1 small banana

3 tablespoons honey - plus more, if needed after testing for sweetness

2 cups ice

Shave off the corn kernels - position the cob on the end of a bowl and run a knife down the sides to get all the kernels and its juice.

Add the vanilla bean - split lengthwise and with the tip of a knife scrape the seeds from the bean into the bowl. Add grated ginger. Place into a blender.

Add the honey, coconut milk, pineapple, mango, banana and honey. Blend till smooth. Taste for sweetness and add more honey, if needed.

Add ice cubes and blend.

Serve in a chilled glass - optional, grate a little fresh nutmeg over the top.

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Drink carrot juice as a source of iron. Iron fuels your active lifestyle -- it not only helps you produce energy needed for daily functioning, but also makes up a component of the red blood cells that supply your tissues with oxygen. A 1-cup serving of carrot juice contains 1.1 milligrams of iron -- 6 percent of the recommended daily intake for pre-menopausal women, and 14 percent of the recommended daily intake for post-menopausal women and men.

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Do you ever see a flower and think, “that looks good enough to eat”? Well, maybe it is. Flowers have been eaten since Roman times and are making a comeback. Get started with Nasturtiums. When eaten, they have a slightly sweet but mostly peppery flavor that is perfect for salads. They can be steeped in white wine vinegar to create a salad dressing. The leaves are edible and packed with vitamin C as well😀

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Did you know that  Cauliflower is a Good Source of Fiber? It has over 9 grams of fiber in every 100 calories! And there are only 146 calories in a medium-sized head of cauliflower (about 580 grams) 

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Know your Veggie, BEET history, REVEALED!

From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of "garlic-breath". The cultivated form of the plant Beta vulgaris of the goosefoot family (Chenopodiaceae), is one of the most important vegetables. It is a biennial plant with four distinct types that are cultivated for different purposes: ● Garden beet, beetroot or table beet, as a garden vegetable; ● Sugar beet, a major source of sugar; ● Mangel-wurzel or mangold, a succulent feed for livestock; and ● Leaf beet or Swiss chard for its leaves, which may be eaten or used as a seasoning.

#growyourown beet history seeds mayseeds diy gardenergardenersdiary

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Here is an easy way of preparing a Cheesy Spinach Pesto Flatbread Preheat oven to 425º. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Spread pesto evenly over flatbreads or pizza crust. Sprinkle evenly with mozzarella, top with spinach, then sprinkle with red pepper flakes. Bake until cheese is bubbling, 10 to 13 minutes. Remove from oven and slice warm.

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Here is a Braised Brussels Sprouts with Mustard and Thyme Recipe recommended for you! 

Step 1

Melt butter in medium heat. Add Brussels sprouts to pan, cook 2 minutes, without stirring. Add shallots to pan; toss to combine. Cook 2 minutes. Sprinkle with salt and pepper. Add 1/4 cup stock to pan; cover partially, and cook 3 minutes or until Brussels sprouts are crisp-tender. Combine 2 tablespoons stock, mustard, and honey in a bowl; stir into sprout mixture. Sprinkle with thyme. Cook 1 minute, stirring well.

Step 2

Braised Brussels Sprouts with Balsamic and Grapes: Melt 1 tablespoon unsalted butter; add 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 3 minutes, without stirring. Stir in 1 cup seedless red grapes and 1 tablespoon minced garlic; cook 1 minute. Sprinkle with 3/8 teaspoon kosher salt and 1/4 teaspoon black pepper. Add 1/4 cup unsalted chicken stock; cover partially, and cook 3 minutes. Stir in 1 tablespoon balsamic vinegar and 1 tablespoon unsalted chicken stock; simmer 1 minute. Serves 4 (serving size: 1/2 cup) CALORIES 109; FAT 3g (sat 9g, mono 8g, poly 3g); SODIUM 221mg

Step 3

Braised Brussels Sprouts with Cider and Bacon: Cook 2 slices center-cut bacon. Transfer to a plate; discard drippings. Add 4 teaspoons canola oil and 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 2 minutes, without stirring. Stir in 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; cook 2 minutes. Add 2 tablespoons unsalted chicken stock and 2 tablespoons apple cider; cover partially, and cook 3 minutes. Crumble bacon over top. Stir in 2 tablespoons apple cider and 1 tablespoon light cream; simmer 1 minute. Serves 4 (serving size: 1/2 cup) CALORIES 123; FAT 7g (sat 6g, mono 3g, poly 5g); SODIUM 221mg

Step 4

Braised Brussels Sprouts with Chorizo and Garlic: Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add 1 ounce diced Spanish chorizo; cook 3 minutes, stirring occasionally. Transfer to a plate. Add 1 tablespoon olive oil and 1 pound trimmed and halved medium Brussels sprouts to pan, cut side down. Cook 3 minutes, without stirring. Stir in 1 tablespoon minced garlic; cook 1 minute. Stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add 1/4 cup unsalted chicken stock; cover partially, and cook 3 minutes. Stir in chorizo. Serves 4 (serving size: 1/2 cup) CALORIES 127; FAT 6g (sat 7g, mono 6g, poly 9g); SODIUM 245mg

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MAYFORD SEEDS TAKE GOLD AT THE BASA AWARDS AND CELEBRATE BY RELEASING A BRAND NEW SEED PACKET

Surrounded by artworks from the Constitutional Court Art Collection (CCAC), the foyer of the Constitutional Court of South Africa was a fitting venue for the 18th Annual Business Day BASA (Business and Arts South Africa) Awards. MayFord Seeds won the BASA Environment & The Arts Award in recognition of their innovative series of events designed to leverage their brand by utilising the arts, thereby creating a solid connection between business and the arts in projects such as The MayFord Seeds Spring Concert with Richard Cock. Each award winner received a unique sculpture by renowned artist, Collen Maswanganyi, inspired by the theme of transformation.

The Award proved to be the catalyst for transformation of their own at MayFord Seeds and the result is a brand-new seed packet range with a fresh new design inspired by comprehensive consumer research. Respondents were quick to point out that the quality and reliability of the MayFord product is legendary and unquestioned, it was the seed pack that needed a fresh new look. First to market with the concept of a hermetically sealed seed packet, MayFord permanently changed the way seed is sold in South Africa by introducing expiry dates on their product and devising seasonal rotation in store, but what does all of that actually mean, the respondents wanted to know.

“We had this premier innovative product, brim-full of features all along, and we just simply never told anyone,” commented Paul Vonk who heads up MayFord at Sakata Seed Southern Africa (Pty) Ltd. ”We are an ISO 9001 certified company and since it is all about quality, the packaging is (almost) everything! It is by first drying the seed before packing it in an airtight (hermetically sealed) foil pack that we are able to preserve the seed, locking in the original quality and germination rate, thereby providing guaranteed shelf-life of 5 to 7 years dependant on species. In this we are unique.”

Originally termed ‘expiry date’, shelf-life is now expressed as a Best Before date, along with a fully traceable Batch Lot number in the event of a query. Twice a year in January and June the sales team swop out summer seed for winter seed  and vice versa. This takes the guesswork out of planting time. Whatever seed is on the shelf may be sown right away.  

The newly launched seed packet range includes six new Lettuce varieties just in time for delicious summer salads, and the subtle changes to the seed packet represent exactly what consumers asked for: The solid red block has been replaced with the original MayFord logo which ‘floats’ on a full face inspirational image of the final product, and the rest is ‘show & tell’; the award winning BASA gold laurels and the important message: ‘Sealed in Foil for Freshness. See BB Date’.

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Did You Know? A medium-size carrot has 25 calories, 6 grams of carbs, and 2 grams of fibre. The veggie is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot. Carrots are loaded with beta-carotene, a natural chemical that the body changes into vitamin A. The deeper orange the carrot, the more beta-carotene you’re getting.

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Take a look at these awesome tips on how you make the bloody marry cocktail...

Fill a pint glass with ice. Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into ice-filled pint glass or goblet. For a better appeal, use celery to decorate. 

 AND YOU DONE! 

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