It is a beautiful day for sharing abundance, and we are celebrating with a feast at the Garden of Eden!

There are so many beautiful vegetables in season, and our chickens are blessing us with lots of eggs every day. We are basing our meals on the bounties of the land, and there's more than enough of everything! 

We have been conducting an experiment over the month to get happier and healthier, and that includes following a plant based diet 4 days a week that eliminates sugar, meat, wheat, and dairy in efforts to clear candida. We seeing great improvements every single day while enjoying delicious meals based on lots of those beautiful, abundant, seasonal veggies!!! 

Today, we had a thick and creamy mushroom & broccoli soup, fried eggs, a raw cucumber tomato salad, and a some yummy stewed squash with tomatoes. 

We have cucumbers all over the place right now! They are crispy and hydrating, and they pair perfectly with juicy, red tomatoes. We rounded out this simple salad with some spicy red onion and a splash of homemade apple cider vinegar. 

Eggs are a great food that we enjoy in many preparations! They cook quickly and are an easy way to prepare a large quantity for a crowd. 

Today we heated a large cast iron skillet over the open flame  to fry up enough eggs for our whole community. They are a fast and delicious way to get a great source of protein, healthy fat, important & necessary cholesterol, and vitamins and minerals including iron! 

We have some people in our community who prefer not to consume animal products at all, but the option is available for those who want fresh chicken eggs from our lovely hens. 

We use our handmade rocket stoves to do the cooking in our sustainable outdoor kitchen - there are no microwaves around here! It might take a bit more effort to reheat a dank stewed vegetable dish than say opening a door and pushing a button on a microwave, but for us the benefits of preparing high vibe food outside using handmade dirt stoves and burning "trash" wood far outweigh any perceived inconveniences. 

To make the creamy mushroom soup, we sautéed onions and garlic, added button mushrooms, and covered it all with vegetable broth to simmer. We then blended the soup to make a nice smooth base! The gills of the mushroom give the soup a deep, rich, dark, earthy color. We stirred in some broccoli at the end of the cooking process so it would get tender without overcooking, and we grated in some fresh nutmeg at the very end! 

Food is important and we hope to inspire people to really take  time  to eat, enjoy it, and share it with someone you love. We also hope to  inspire more and more sustainable practices in regards to  food. Enjoy and honor your food to the fullest! 

If you would like to know more about our unique and super sustainable  connection to our food cycle, please check out our previous post here.  

If you want or need food, contact us - we have enough food to share every day! 

www.intothegardenofeden.com