Farmer's Footprint’s Post

Hey there, friends! Today is my birthday 🎂 Let's talk about something truly magical: the amazing flavors you can achieve by growing your own veggies with hydroponics. You see, when you grow your own veggies at home, something special happens – they taste unlike anything you've ever had before. Picture this: you're biting into a crispy, fresh lettuce leaf straight from your hydroponic garden. The flavor explodes in your mouth, so vibrant and delicious that you can't help but smile. That's the magic of homegrown veggies. But what makes them taste so unique? Well, it's all about freshness. You see, when you grow veggies with hydroponics, they get all the nutrients they need right from the water. That means they grow faster and healthier, resulting in veggies that are bursting with flavor. And because you're picking them right at their peak ripeness, they're at their absolute tastiest. None of that sitting on a truck for days or getting squished in a grocery store – just pure, fresh goodness straight from your garden to your plate. But here's the best part: when you grow your own veggies, you have control over what goes into them. No more worrying about pesticides or chemicals – just pure, natural flavor that you can feel good about eating. So, whether you're craving juicy tomatoes, crunchy cucumbers, or sweet peppers, there's nothing quite like the taste of homegrown veggies. It's a flavor sensation that you can only achieve by rolling up your sleeves, getting your hands dirty, and growing your own food. So, what are you waiting for? Dive into the world of hydroponics and experience the joy of growing your own veggies – and savoring flavors that you won't find anywhere else. Happy growing, everyone!

Sardinia is on my bucket list of places to go, especially to see and experience firsthand the cuisine and wines. Here is a quick summary of their diet extracted from the article below: 1. Meat is used sparingly. 2. Vegetables, greens, salads and bean soups with fennel, fava beans, chickpeas and tomatoes. 3 Goat and sheep's milk products (anti-inflammatory and found to lower bad cholesterol) 4. Regional red wine, which has higher levels of antioxidants to help protect against diabetes and heart disease. 5. Local flatbread made of high-protein, low-gluten triticum whole grain. 5. Milk thistle tea

It’s innovation…isn’t it? Cauliflower pizza crust. Mashed cauliflower. Riced cauliflower. Cauliflower rice. I’m sure you’ve seen all these varieties on menus and grocery store isles, but…are they all as healthy as we want them to be? Read my quick article on the surprising benefits of cauliflower and whether or not these “cauliflower foods” offer the same. https://lnkd.in/eU4t4juj

Your need is our concern!   #Independence From #Meat Day on the 4th of July emerged as a response to the #traditional #celebrations often associated with #BBQs and #cookouts on this #national holiday in the #USA. It encourages people to explore #healthier, more #sustainable, and compassionate #dietary choices by choosing for #plant-based food. https://lnkd.in/eW8kcZWD   FLM #food group is #specialized in the #processing of a wide range of #vegetables and #fruits such as: #Mushrooms, #brocolli, #cauliflower, #blueberries, #strawberries, #mango and much more. Apart from this FLM has its very own plant based #innovation; The Veggie Bites. These Veggie Bites are completely plant-based and contain at least 50% vegetables. The Veggie Bites come in different #shapes, #sizes, #colors and of course #flavours.   If you have any #questions about the processing of vegetables and fruit or about FLM's own Veggie Bites, do not hesitate to #contact us or look at our new #website!

No two fruits and veggies are the same, and the same goes for how you store them.🥒 Save this post to make sure your veggies maintain their flavour and texture for a long time! 🍅 🫑 #ProduceStorageTips #VeggieStorage #GreenhouseGrown

What’s in your office dabba? Have you ever wondered if your office tiffin is nutritious enough? I am pretty sure it fills you up nicely but is it really an ideal tiffin? An ideal office tiffin should be easy to eat and should not be messy. It should have a good amount of nutrients and calories to boost up your energy for the rest of the day. It should have 5 types of food groups : carbohydrates, proteins, vegetables, fruits, and energy givers (healthy fats). Now let’s look at how can you add each of these to your office tiffin : 1. Carbohydrates - Take them in the form of roti, millets or unpolished white rice. 2. Protein - Eggs or chicken are your best friend here. But be mindful of not taking in more than 100 gm. Non Vegetarians can also add fish once a week and vegetarians can add dal or pulse or sprouts, coupled with some whole grains. 3. Vegetables : Make sure your tiffin has at least 1 cup or 200 grams of cooked vegetable and 100 gm raw or stir fried vegetables. You can be open about choosing it. 4. Fruits - Any fruit of your choice but not more than 100 gm at a time. 5. Healthy fats - Let ghee be your savior here. Additionally, Keep in mind your water intake. Ideal to keep sipping it while working. And for snacks, Some nuts and seeds or chana and peanuts are ideal. Munch on them, they’re healthy! How does your office tiffin look? Comment below! #Nutritionist #OfficeTiffin #HealthyEating

Eating seasonally is a great way to lower your carbon footprint as it drastically reduces food miles and means the plants haven’t been artificially heated to be grown out of season. It’s a great way to vary your diet, discover new flavours and seasonal veg is often cheaper too! February is a month of hardy vegetables due to chilly temperatures and wintry weather, think comfort food! Dishes topped with mashed potato and vegetables like swede, turnip and celeriac and cheesy leek gratin dishes. 🍎Seasonal Fruit for February🍎 Apples (Bramley) Clementines Kiwi fruit (in season from mid-Jan) Lemons (coming into season) Oranges (coming into season) Passion fruit Pears Pomegranate Seasonal veg for February Beetroot (end of season) Brussel sprouts Cauliflower Celery (end of season) Celeriac Mushrooms (wild) Parsnips Potatoes (main crop) Rhubarb (coming into season) Shallots Kale Leeks Swedes Turnips #eatseasonal #seasonalvegcalendar #seasonavegetables #seasonalfruit #locallygrown #buylocal #seasonallygrown #seasonalvegetablesfebruary #february

Amaranth, known as the “forgotten grain,” is making a comeback in gardens worldwide. This fast-growing annual reaches heights of 2 to 8 feet, adding striking beauty to any garden with its broad leaves in shades of green, red, and purple. Beyond its ornamental value, amaranth is packed with nutrition, offering vitamins A, C, and E, and ideal for vegetarians and vegans. Here’s a basic method to cook it: 1. Rinse: Rinse 1 cup of amaranth thoroughly under cold water. 2. Boil: Combine the rinsed amaranth with 2 1/2 cups of water in a saucepan. 3. Cook: Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes, or until the water is absorbed and the grains are tender. 4. Serve: Fluff with a fork and serve. Amaranth can be used in salads, soups, porridges, or as a side dish. Feel free to add spices, herbs, or vegetables to enhance the flavor. Whether you’re a seasoned gardener or a beginner, growing amaranth is a rewarding endeavor.

HOW TO EAT MORE PLANT-BASED (EVEN IF YOU LOVE MEAT) Summer is well and truly here, and with that veggie gardening blooming, a creative mix of salads and other plant-based dishes is all the more tempting. But you're not ready to go vegan. We hear you. Veganism is not the only way to be more environmentally responsible. Adding more plants to your diet not only reduces your environmental footprint but also adds nutrients to your diet, like fibre, vitamins, and minerals. However, while you may love your greens, protein is what keeps you fuller for longer. Including plant-based protein (like tofu, lentils, beans, nuts and nut butters, seeds, and quinoa) in your dishes creates interest and helps satisfy those cravings. Can't resist a traditional braai? Give them a cameo role rather than make them the hero. Dairy, eggs, beef, poultry, and fish are allowed on the plant-based diet; they just shouldn't be the centre of the meal. It's time to grill baby marrow, eggplant, bell peppers and more. Here's to fresher, healthier and more sustainable summer eating. #SkinRenewalSA #RenewalInstitute #sustainability #sustainableliving #plantbased #eatlessmeat #vegan #plantbasedprotein

From Own Garden🌱 Do you know that morning-picked veggies are bursting with nutrients from the previous day's photosynthesis? Also the cooler morning allows max retention of moisture in vegetables. That's why morning vegetables are so tasty and full of goodness. 🥦🍅On the other hand, evening-picked veggies may have a more robust flavor due to increased acidity. It's all about personal preference, maybe to pick fruity veggies in morning and leafy and rooty veggies in evening. #matchasalonarnhem #japaneseujimatcha #japanesepastry #udonnoodles #planbasedpastrycourse