Spring Challenge Day 26- Dulse , Carrots And Celery
Dulse, Carrots and Celery-by Aveline Kushi Spring or filtered water 2 Cups carrots halved and sliced on a diagonal 1 Cup celery sliced on a
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Dulse, Carrots and Celery-by Aveline Kushi Spring or filtered water 2 Cups carrots halved and sliced on a diagonal 1 Cup celery sliced on a
Tempeh Shish Kebab-by Aveline Kushi This is a favorite for parties or summer barbecues. Quantity of ingredients will vary with number of people served and
Happy Birthday Ingrid! Our amazing, talented creative daughter turned 14 today! You forever amaze me!xo Parsnip-Fennel Puree by Christina Pirello 2 to 3 Parsnips,
Lotus root with lemon juice by Lima Ohsawa 2 Cups lotus root, cut int paper thin half moons 1 Tbsp sesame oil 5-6 Drops lemon
Parsnip Apple Muffins 2 cups whole wheat pastry flour 1 tbsp aluminum-free baking powder 1 egg/1tbsp arrowroot flour diluted in 1tbsp water 1 tsp nutmeg
Lotus Root With Arame And Onions by Aveline Kushi 1 Oz dried arame 1 Tbsp dark sesame oil 2 Medium sized onions, sliced 1 Lg
Diakon Rounds With Sesame Sauce by Jessica Porter- The Milf Diet 1 Cup tahini 3 Tbsp shoyu 2 Large Diakon, cut into 1 inch
Hearty Kimpira Stew by Alicia Silverstone’s The Kind Diet Sesame oil 1 cup burdock, sliced into thin matchstick pieces Pinch of fine sea salt 1
Making Your Own Vegetable Stock Get the biggest pot you own and fill 3/4 of the way with leftover fresh vegetables. For example: Onion peels
This weeks soups -Carrot And Blood Orange – Split Green Pea $5/16oz Both soups are organic, vegan and gluten free! Handmade breadsticks $1/each Available for