What kind of recipes can you make from items grown around you?

There is such an incredible feeling knowing that everything you're eating is coming from the land, grown from the neighbors around you!

This week was crazy when it came to food because I wait every week for the organic market on Saturdays and this Saturday was canceled! 75% of my food comes from the farmers that sell their spray-free foods that one day of the week.

(Luckily I can get my fruit which is another 20% any time I want from my wonderful ladies down the street!)

I panicked... How would I get my vegetables for the week?

Luckily I have an abundance of plant based restaurants around to help me get by if I ever run out but then I thought, why not just go to the farm?

Because I visit the market every week, I've formed connections to my farmers... something I would never have with a store!
I called my favorite farmer and asked him if I could come raid his garden... of course he said YES (and that's how we got this delicious curry!)

I have visited this farmer's farm before but every time is different depending on the season and the market harvest. It's magical being immersed in all the growing foods!)

I wasn't sure what he would have growing right now since our rainy season only just ended but I knew I wanted to make some curry so I told him my plans and he lead me around, throwing this and that in the basket.

Take a look at what we put together from what was growing!

(You might have to sub out some of the ingredients as he gave me some Balinese herbs that I can't tell you what they are unfortunately but never fear, I'll point it out! It's going to be delicious!)

When we eat locally, we're supporting our neighbors!

I think it's tremendously important to support our community by buying local products. By buying locally, we can encourage the growth of the economy in our area, give our dollars to the families and friends around us, and it fosters a sense of connection that links the network of our lives together.

Know where your food is coming from!

Ideally it's not coming from a container in the bottom of s ship or airplane, picked too early and void of nutrients by the time it gets to you!

Eating local, organic (spray-free), in season foods is the best way to get the most nutrients (and the most delicious) foods for you and your family so I encourage you to grow your own garden if you can and check out the farmer's market in your area and see what's available for you and meet the farmer's behind what's on your plate! 😘

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What you need:

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1 onion
1/4 cup shallots
2-3 tbs garlic (I love things extra garlicy)
1-2 tbs fresh ginger
4-5 chillies (depending on type of chili you use and how hot you like it!)

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1 bunch spring onion
1 handful of 'laksa' (this looked to me to be a weed but he said its his favorite herb, it's got a spicy kick to it!)
1 handful of Thai basil
1 handful of 'Indian butter' (this was another 'weed' growing though he doesn't like it at all and I LOVE IT! It's kind of like a soft, big leaf that melts in your mouth and tastes like oregano!)

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Chopped into small pieces

1 green bell pepper
4-5 carrots
2 potatoes

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1 package of organic tempeh (I get all of my tempeh and tofu made from an organic farmer here!)
1 package of mushrooms (1 used woodear)
2 coconuts (use it to make milk with or use premade coconut milk) about 4 cups

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What to do:

Cook about 2 cups of rice. (I used forbidden black rice and cooked it with garlic, onion and ginger!)
Cut everything into small pieces like the photos above or use a food processor if you don't have much time.
If you're making your own coconut milk, chop it open, add the meat to a high speed blender keep adding the water, blending until you get desired consistency. Put aside.

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Let the garlic, onion, shallots, chillies and ginger simmer in some coconut oil for about 2 minutes to let their flavors really pop!

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Add the coconut milk and let it simmer together, absorbing all the spices.

Add the veggies and herbs in with it and cover on low letting everything blend together.

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In a skillet, fry the mushrooms and tempeh in coconut oil with some salt and pepper and green curry powder.

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Pour the mushrooms and tempeh into the mix.
Stir together and taste. If you like it, cover and let simmer together for about 5-10 minutes. Or add in salt and pepper and green curry powder here if you need more oomph!
Serve hot with a side of rice!

YUM! Your locally sourced, freshly picked veggie curry is served!

Ok, I had to stop for the coconuts on the side of the road and the rice, and spices were from a previous market day but still, no store necessary! How amazing is that?

I hope this post inspires you to see what's growing and who's growing it in your area!

Bon appetite!😘

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I truly believe we can heal ourselves through food and it is my mission in life to create and inspire delicious, mouth watering creations that are beneficial and packed full of plant based goodies to fuel our bodies, minds and lives!
Just a friendly reminder to all that I am hosting a very vegan contest click here to see the post explaining how to get involved! Anyone can enter and anyone can win as long as you follow the rules! 💖