The Blessings of Blenders

Since moving into an apartment we have no longer had access to our former roommate’s blender. Just days after telling John how badly I wanted one, his mom gifted us an awesome vintage blender.


So far we have made hemp milk, almond butter / bananna smootie, and rocket fuel coffee.


Here are the recipes…


Homemade hemp milk

Half cup raw shelled hemp seeds (we buy in bulk on Amazon)

3 cups of filtered water

1 tbs of raw honey

Blend until smooth? Strain in cheese cloth if desired. I leave particles if making a smoothie, strain if it is going in a sippy cup or bottle!

Bananna Almond Butter Smoothie


1 cup almond butter

1 large bananna

2 cups homemade hemp milk

1 tbs raw honey

2 handfuls of iceblend u til smooth and creamy! Enjoy!

*warning, lots of almond butters were just recalled, I cluding the one in the attached photo! Read more here:

Bulletproof Coffee (also known as rocket fuel)

2 cups organic coffee (hot)

Quarter cup organic coconut oil

Quarter cup Gee (clarified butter)

Blend until creamy. YUM!


Recipes: Making Juice and Bread from the Same Fruits and Vegetables in the Blush Family Kitchen

We have been juicing a lot lately and I decided I wanted to find another use for our left over pulp than simply composting it. After looking online today I found some great ideas and settled on making bread.

The Juice


Today I juiced four handfuls of spinach, four handfuls of baby carrots, two handfuls of bing cherries and 2 handfuls of grapes. All organic.


The juice was delicious, a recipe I am using to help heal my eyesight.

The Bread


I then used to following recipe for the bread:

2 cups of pulp (all of the leftovers)

2 cups of Pamelas Gluten Free Baking Mix

1.5 cups of Coconut Oil

2 dashes of Salt

4 dashes of  Cinamon

2 Eggs from our chicken flock


I blended these I gredients on high for a couple minutes, then put in a well coconut oiled bread pan. I baked on 350 degrees until a toothpick came out clean.

The kids are in heaven!


Here is a podcast I recorded about it!

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Tip of the Week: "Coconut Oil" and all the wonderful things you can do with it…

So by now a lot of people know about coconut oil when it comes to baking and cooking. It’s a wonderful substitute for vegetable oil and olive oil. But wouldn’t ya know, there are TONS of ways you can use coconut oil around the house and our Tip of the Week video addresses just a handful, but it will get you started on the transition to using coconut oil for just about anything!


This is only the beginning here are some more uses for coconut oil not listed in the video:

  • drop a teaspoon into your coffee to add some flavor and some healthy fats to your morning drink
  • easily use it on your eyes to remove make-up
  • or just add it to your eyes as a moisturizer and revitalizer!
  • got a bun in the oven? rub some of that coconut oil where your skin is stretching to prevent marks
  • in the cold weather use coconut oil to relieve chapped lips

This list goes on and on! If it’s meant to be moisturized, protected, or soothed…chances are coconut oil can do the job! Tell us in the comment section if you have any uses for coconut oil that weren’t mentioned!

One more summer breakfast from the Blush Garden!

My favorite part of summer in Texas is the amazing and plentiful okra! I love this delicious vegetable with my morning eggs.  Most people seem surprised when I suggest making them with eggs, so I figured I’d share the love here. Slice okra (I like it thick) then simmer in coconut oil briefly, add spices to taste.  You don’t have to scramble the eggs as you might assume, I like mine sunny side up and cook them right on the okra! Serve piping hot and enjoy! It feels good to eat a breakfast of eggs and veggies grown/raised right here at home!


Chocolate Hemp Milk – A tasty Sunday treat!

Today I needed coffee, bad. But I’ve been off coffee for about two months so I decided I needed it in a yummy special way. Mixed with homemade chocolate hemp milk! Aliana LOVED this morning treat, and it is jam packed with things your body needs and loves!

Recipe:hemp milk recipe

Half cup of hemp seeds

One cup water

Splash of vanilla extract

Good squeeze of agave

Six heaping teaspoons of cocoa powder (I kept adding more to taste)

Put in blender (I used whole juice setting)








Baked Mahi Mahi

This week we decided to branch out and try a new treat – baked Mahi Mahi.  I had never had this type of fish before, so I scoured the internet for recipes that look good.

I found a luau inspired recipe that looked good, but we didn’t have all the ingredients.  I’ll post the actual recipe with a link to the original, my changes will be in (parenthesis). We felt the changes were a YUMMY addition, and suggest if you’re feeling brave to copy ours instead of the origional.

baked mahi mahi

Baked Mahi Mahi

White fish fillets with mild or sweet flavor.


• 2 lbs mahi mahi (fish) fillets
• 1 lemon, juiced (I did not juice, just squeezed straight from the lemon)
• 1/4 teaspoon garlic salt (I minced an entire clove of garlic)
• 1/4 teaspoon ground black pepper
• 1 cup mayonnaise (I used a cup of cream cheese)
• 1/4 cup white onions, finely chopped (I used fresh chives from the garden)
• 1 – 2 bags bread crumbs (I toasted a slice of bread and crumbled)


Preheat oven to 425 degrees. Rinse fish and put in a baking dish. Squeeze lemon juice on fish then sprinkle with garlic salt and pepper. Mix mayonnaise and chopped onions and spread on fish. Sprinkle with breadcrumbs and bake at 425 for 25 minutes. Serves 4 people.

The Perfect Quiche Crust – In the Kitchen at the Blush Family Farm

Since our recent rooster slaughter, our egg production has more than quadrupled.  Now that we have so many coming in, I’m trying to make lots of egg-based dishes.  Last night I decided it would be quiche!

We haven’t made a grocery store run in a while, so this was an experiment in the utilization of our stored food, our fresh garden food, and a bit of creativity.

I found this recipe for the “perfect” quiche crust and adapted it to fit what we had in the house.  Here it is with my adaptations in parenthesis.

Quiche Pie Crust Ingredients
1 cup + 2 Tbsp flour, sifted (1 cup + 2 Tbsp gluten free flour, not sifted)

1/2 teaspoon salt

1/3 cup butter (1/3 cup organic olive oil)

3-4 tablespoons milk (4 tablespoons of organic rice milk)

The recipe calls for a detailed mixing of the materials, I personally just added them all together and mixed with my spoon then hands. It was crumbly, but packed nicely into the well greased pie pan. John LOVED the crust.

The quiche ingredients are listed below, also with my adaptations in parenthesis.

Quiche Ingredients
1/3 cup onion, chopped (1/2 a large white onion from garden))

1 tablespoon butter (splash of olive oil)

¼ pound Swiss cheese (no cheese)

4 eggs

2 cups light cream (2 cups organic rice milk)

1-1.5 cups broccoli, chopped and lightly steamed (2 chopped jalapenos, not steamed)

(handful of dried tomatoes from last spring’s garden)

I placed all the veggies in the bottom of the pan and slowly poured the quiche mixture inside. We set our stove to 325, which always cooks hot. We checked it at 35 minutes and the bottom was slightly soggy, so we left it in for about 10 more minutes. The only thing missing was goat cheese, in our opinion!

Here is the pie crust and veggies, before I poured in the egg mixture.

Here is the entire meal before hitting the oven.

The final product.  YUM!

Chicken Jerky

One of the greatest blessings that comes with living on a chicken farm is the ability to experiment with new recipes.  Now, I’m a vegetarian so I don’t eat everything we make, but I sure enjoy making it, smelling it, and watching the reaction of my friends and family when they try it!

This past weekend we had a rooster slaughter and we made a trial run batch of chicken jerky.  It was  a HUGE hit, so today we’re making more!  This time the entire dehydrator (all 6 shelves) is full, and we tried a new recipe in addition to the previous one we tried.

The first recipe can be found here.

The second recipe is a total experiment and I look forward to telling you how it goes.  On Sunday we bbqed a whole bird for four hours on the smoker.  Yesterday we cut off the left over meat into strips and placed them in a bag of barbeque sauce to marinate overnight. Today I added the trail version to the top shelf of the incubator.  Since the meat is already cooked, I imagine this will take a much shorter time than the 5-7 hours the raw meat with take.

I’ll be sure to post an update with reviews soon!

Be sure to read the safety warning at the bottom of our first recipe if you decide to use it – there is always a risk of salmonella when using raw meat!


Slow cooker chicken soup with leeks and potatoes

This past weekend we had a rooster slaughter which means lots of kitchen work for me!

My first attempt at chicken soup this week burned.  Whoops.  So today we decided to try something new.  Using the slow cooker instead of the stove!

First we cut off strips of meat from the chicken to turn into chicken jerky.  More about that here.

I searched online and found a recipe that sounds like an excellent solution to my burnt-on-the-stove problem.

Here is the recipe (originally posted here).

Slowcooker chicken soup recipe featuring chicken, carrots, celery and potatoes.
1 whole chicken (3 to 4 lbs)
unrefined sea salt (as needed)
ground black pepper (as needed)
2 leeks (white and light green parts only, sliced thin)
2 bay leafs
1 yellow onion (peeled and chopped fine)
6 carrots (scraped and sliced into rounds 1/4-inch thick)
6 celery ribs (sliced 1/4-inch thick)
1 lb potatoes (peeled and chopped into bite-sized pieces)
1/4 cup minced fresh parsley…
Instructions Rinse the chicken, inside and out, then pat it dry and season it well with unrefined sea salt and ground black pepper. Place the chicken in a slowcooker with leeks and bay leafs then cover with water. Cook on low for twelve hours. Add chopped onion, carrots, celery and potatoes to the slowcooker and continue cooking on low for an additional six to eight hours. Stir in parsley, pick out large bones and serve….

Read More at © Nourished Kitchen

Here is a pic of the soup in progress – notice the chopped up chicken for the jerky 😀  I’ll update this post with finished pics and a review!

Preparing our bounty – in the kitchen, post freeze harvest

Well, after much research on each of the peppers and tomatoes we harvested early due to the freeze (see post here), we have decided what we are going to make with each.

Cayenne Peppers

The cayenne peppers were grown for medicinal uses and culinary. All the freeze harvest peppers are green and did not have the opportunity to vine ripen. We decided to use these peppers for culinary purposes only. Half of them we will pickle green and the other half we will attempt to ripen and dry for cooking spice.

These are the cayenne peppers we will allow to ripen then dry out for cooking spices!

I do have 3 red cayennes that I harvested last week, they are drying out nicely. I will save some of the seeds from each pepper to plant in the spring and save the rest for medicinal purposes.

Tip:when drying peppers, slice  the blade of a knife through to allow air circulation to the core. This will help prevent mold and  decrease dry time.

Jalapeño Peppers

The jalapeño peppers we are going to use fresh in the kitchen. Tonight we had delicious appetizers – nut thin crackers with goat cheese, local peach jam, and a slice of fresh jalapeño. Amazing!

Jalapenos for cooking!

Tonight we are also adding them pasta and in the morning I will add them to eggs!  They are hot hot hot! Yum yum yum!

Green Bell Peppers and Green Chile Peppers

The green bell peppers and green chilies are currently in the process of becoming mini goat cheese stuffed peppers. YUM!

Here are the peppers on the left (pasta sauce ingredients on left).

You can find therecipe here. I’ll post an update on the results!

update: DELICIOUS!

Here is a picture of the yum!!!

Green Tomatoes

The green tomatoes are going to be used in three ways. Some will be left to ripen, some will be pickled (I have not decided on a recipe, but I know at least one jar of spicy by adding cayenne), and the final use is green tomato pasta sauce, currently in progress.  The recipe for the sauce canbe found here. I’ll post an update with pics and reviews of each 🙂


Here are the tomatoes for canning (and the peppers).

Here is the sauce in progress.