Spring Challenge Day 19- Parsnips with Moroccan Spices
Parsnips With Moroccan Spices 2 Tbsp ground cumin 1 Tbsp ground coriander 1 Tbsp ground ginger 2 Tsp ground cinnamon 2 Lbs of parsnips 1
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Parsnips With Moroccan Spices 2 Tbsp ground cumin 1 Tbsp ground coriander 1 Tbsp ground ginger 2 Tsp ground cinnamon 2 Lbs of parsnips 1
Diakon Rounds With Sesame Sauce by Jessica Porter- The Milf Diet 1 Cup tahini 3 Tbsp shoyu 2 Large Diakon, cut into 1 inch
Lucy is 16 and fondly remembers the amazing vegetables from our 2005 trip to Italy. Italians keep it simple! This is one of the ways
Roasted Root Vegetables 6-8 Cups of mixed root vegetables eg: parsnips carrots turnips burdock onions radishes 11/2 Tbsp of extra virgin olive oil 1
Cassava/Yucca/manioc Not from around here but a fun unique starch to try. 4 cups peeled cassava, cut into hunks. There is a tough vine going
HAPPY EASTER! Ribbon Celeriac Salad By : Jamie Oliver 1 celeriac, peeled 1 bunch fresh flat-leaf parsley 2 anchovies, finely chopped 2 heaped tablespoons capers,
Mixed Pressed Salad-by Aveline Kushi 1/2 Head medium-sized cabbage, shredded 2 Carrots, sliced or shredded 1 Bunch red radishes, sliced, plus radish tops, thinly sliced
Kick Butt Saute By Christina Pirello Avocado oil 1 jalapeno pepper, with seeds and spines, minced, seeds and spines included 4–5 whole green onions green and white
“Ok so I took six parsnips, 2 potatoes and a butternut squash…” 6 Parsnips 2 Potatoes 1/2 Butternut squash 1 Tbsp extra virgin olive oil
Tomorrow we will be starting the SIXTH annual spring challenge. The last five years went great! We used Aveline Kushi’s book(The Complete Guide To macrobiotic Cooking), Christina Cooks-Everything
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