Author: foodfreedomradio

Food Freedom Radio airs every Saturday at 8a on AM950, the Progressive Voice of Minnesota. Hosted by Laura Hedlund, a student of permaculture, a community gardener and a member of the Regeneration Revolution. Laura served as Deputy Press Secretary for Paul Wellstone's 1990 US Senate campaign, Press Secretary for David Minge’s 1992 US Congressional Campaign, Public Relations Director for a 25,000 member Girl Scout council, a television reporter/anchor and she has work in advertising sales at AM950 since 2004.

$5 dollars of local black beans becomes 5 days of eating

June 17, 2020 foodfreedomradio

Nachos – chips topped with beans, purple onions, jalapeños, tomatoes and cheese

Beans salad – marinated in oil & vinegar – corn, tomatoes and greens from garden

Made vegan stew – sauté onions, garlic, Thai peppers (from last year’s garden and frozen) in oil. Added finely diced potatoes, carrot, cauliflower and broth. This time I used liquid of salsa and V 8 juice. Added left over chicken in one batch. Note still have left over beans.

With left over beans in refrigerator can make burritos in 5 minutes. Gather greens from yard first

Clean Janes (vegan sloppy joes)

May 7, 2020 foodfreedomradio

Lunch experiment also a success! Rich flavor, satisfying and meatless sloppy joe

This morning I put 1/3 cup black beluga lentils with a 1/3 cup orzo, 1 finely chopped carrot, 1 large garlic and some vegan bouillon in water, brought to a boil and low heat for about 30 minutes

For breakfast- pancake like patty. For lunch – vegan sloppy joes. So good I took what I put in freezer out so we could have more. Simply sauté cooked lentils/orzo/carrot/garlic mixture in garlic olive oil until browned and then add barbecue sauce

May 7, 2020 foodfreedomradio

Fiddleheads & mushrooms

Ferns are perfect for shady areas. Once a year, we gather the tops of the fern – the fiddleheads. Rinse and sauté. If want add some mushrooms

Hearty, black legume, orzo, carrot pancake

May 7, 2020May 7, 2020 foodfreedomradio

Part one of experiment success! Did not know what I was going to make. At a time of great disruption due, in part, to Covid19, it feels a bit calming to have unpredictable success.

Boiled 1/3 cup of black begula lentils, 1/3 cup of orzo, 1 finely dice carrot, 1 garlic clove added 1 tablespoon of organic better than bouillon vegan. About half of this I will save for whatever I decide to make later

Taking about half of the cooked lentil/orzo/carrot/garlic mixture- I added rice flour. Just enough to coat and and one egg then fried over low heat like a pancake

Gathering chives from garden – next batch were topped with fresh chives

Red currants, apple, pecans no added sugar treat

April 22, 2020 foodfreedomradio

While the 10th this week of apple crisp with sugar is in oven. I made a no sugar “treat bread?” Lots of homegrown red currants and apples offered sweet flavor. The rolled oats and two eggs added satisfying health