The Harvest Eating Podcast

Latest Episodes:

349-Pork Canitas, Black Beans, Guacomole for 4th of July Picnic Jul 02, 2016

Show notes

On today's show I give you a twist, instead of burgers, bbq or hot diggity dogs I muse about Latin Food. In particular, pork carnitas, black beans and guacamole. Pork carnitas are quite easy to make, they just take 3 hours or more to slowly roast. However the final result is amazing....with some good black beans, guacamole and lime juice-you're in heaven. Please SUPPORT the show by texting HEP to 33923 then choose a support payment....MUCH appreciated. Also, visit http://www.text.gives/hep for web based support options.

348-Toasted Garlic, Tomato Soup W Rosemary Jun 27, 2016

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Toasted Garlic, Tomato Soup w Rosemary-On today's show I discuss making the most simple soup using basic items you keep in the pantry or in the garden. The flavor of toasted garlic is nothing short of intoxicating and the crisp bread really makes the dish a meal in itself.

347-White Bean Bruchetta w Basil Drizzle Jun 21, 2016

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In today's episode I discuss making a simple Italian inspired appetizer that uses everyday items yet produces something a bit unfamiliar to most yet certainly a welcome surprise to many. This white bean bruschetta is terrific for your next BBQ, dinner party, special meal for the love of your life....heck..just a simple snack too. Give it a shot.

346-Lacto Pepper Mash Project-Summer Time Cooking Is Here! Jun 17, 2016

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In today's show I discuss and opportunity for you to be one of the first and only 100 folks to own a jar of my lacto-fermented pepper sauce. Truly a foodies dream product this American oak aged sauce is premium for sure. Containing only 4 ingredients it relies on toasted oak and careful fermentation to deliver such outstanding flavor, aroma and texture. Don't miss the only opportunity this year to try this product. Also discussed are foods of summer and how I love cooking with them.

345-Ceviche Jun 09, 2016

Show notes

In this episode I discuss the dish ceviche, originating from South America and popular all across the Latin World. you will find hundreds of ceviche preparations near coastal regions that harvest fresh fish, shellfish etc. I have eaten ceviche with eel, shark, fish, scallops, clams and others I cant even remember. This dish is perfect party food as it's bright, colorful, tangy, spicy and flavorful.

**PARENTAL NOTICE-I spout a 4-letter word toward the end...maybe nobody under 14 should hear this....****

344-Arroz Verde- Green Rice Jun 03, 2016

Show notes

Today I go over a very simple recipe, Arroz Verde or green rice. Made with green onions, cilantro and a few spices this simple dish is the perfect snack or "heft' for other meals like arroz con frijoles, burritos, soups etc. This dish can be made in under 30 minutes and costs a dollar or so for a huge bowl.

343-Making Falafel From Scratch May 26, 2016

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Today I discuss making falafel, a middle eastern dish that is very common as a street food and claimed as the national dish in many countries. It's made from chick peas and flavored with onion, garlic, parsley, lemon, cumin, coriander, cayenne pepper etc. Typically it's deep fried but my version is oil free and either baked or sauteed in a non-stick pan. Most falafel is served inside pita bread and adorned with tahini sauce, cucumbers, tomatoes and sometimes yogurt.

342-Qunioa Salad May 24, 2016

Show notes

Todays's show covers the ever popular ingredient quinoa, a South American seed crop that is taking the healthy eating scene by storm. High in protein and containing 9 essential amino acids quinoa is a complete protein source with a great nutty flavor and can be very filling. Used in a salad with other healthy ingredients it makes a nice meal for anybody looking to eat healthier options.

341-North African Sweet Potato Stew w CousCous May 10, 2016

Show notes

On today's show I discuss the popular and very simple vegan stew that features robust sweet potatoes, a hint of peanut butter and a variety of spices popular in North African cuisine; cumin, coriander, cayenne, cinnamon etc. It's also flavored with ginger, garlic, onion and the sweetness of dried apricots. This very filling dish is served over couscous which is the dominant starch in the region, but can also be served with white or brown rice.

340-Banana Date Shake & Multi Grain Porridge May 10, 2016

Show notes

On today's show I discuss two vegan breakfast choices, so if you only eat eggs and bacon..which is heavenly, this will not be the episode for you. I tach you how to make a banana, date and almond shake with wonderful Medjool Dates. It's very tasty and makes a perfect portable meal. Second is a multi grain (or seed) porridge with quinoa, oats and organic heirloom corn with almond milk, syrup and fruit.

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