This is my current garden consisting of lavender, basil, curry and sage. I recently discovered my love for gardening, though I have a lot of experience in virtual planting and harvesting, thanks to early and recent generations of Harvest Moon. Never in my life have I grew anything except for those little bean sprouts in elementary class and helping my grandma water her plants. That’s about it. Cherrybombpie, green thumb? Pffft.

I got the pots free from a florist in Chinatown. It pays to know Chinese. I wasn’t sure of his ethnicity but I tried Mandarin anyways and turns out he’s a Chinese and smittened one

Tried and tested, orange marinated mushroom “meatballs” with absolutely meaty-mouthfeel will rock anyone’s raw world. Have it with zuchinni spaghetti or make sauce from the marinade to go with zoodles (zuchinni noodles).

2 cups Fresh Shitake or Portobello Mushroom (you can mix dried shitake in if you like)

1/3 cup Raw Pecan Nuts

1/2 cup Orange Juice

1/3 cup Extra Virgin Olive Oil

1/2 bunch Fresh Basil

1/2 bunch Fresh Sage

1 Tablespoon Raw Agave Nectar

1/3 cup Tamari or Nama Shoyu

5-6 Dried or Fresh Chillis

1/5 teaspoon Black Pepper

1 cup Filtered Water

Blend everything except the mushrooms and pecans in a blender till smooth. Chop mushrooms into chunks, put them in a deep bowl. Pour the blended marinate over the mushrooms, letting them soak for 4-5 hours.