Spring Challenge Day 19- Mustard Green Pickles
Mustard Green Pickles-by Aveline kushi 10 Whole mustard green leaves Sea salt Wash the mustard greens, drain, and place 3 leaves in a pickle press
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Mustard Green Pickles-by Aveline kushi 10 Whole mustard green leaves Sea salt Wash the mustard greens, drain, and place 3 leaves in a pickle press
Miso tahini dressing-by Aveline kushi 1 Tsp miso 3 Tsp tahini 1 Tsp grated onion 1/2 Cup spring or filtered water Mix all the ingredients
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
The kids came home singing that annoying McDonald’s commercial ,and after the 100th time I said “That’s it let’s make it” ! [youtube width=”300″ height=”300″]http://www.youtube.com/watch?v=M6v_NzkMpO4&list=UUBNTCGgPOkhaHg8ENxAJpYw&index=8&feature=plcp[/youtube]
Fruit Salad-by Aveline kushi Lettuce leaves 1/2 Cup cubed honeydew melon 1/2 Cup cubed cantaloupe 1/2 Cup seeded watermelon shaped into balls with a scoop
Yay! Week 3! Well done everyone! So what has been you or your families favorite dish so far? My children loved the maki sushi and
Tofu Croquettes -by Aveline Kushi 16 oz hard tofu 1/4 Cup carrots cut into matchsticks 1/4 Cup arame Spring or filtered water 4-5 Almonds Kuzu
Dandelion greens and Tempeh-by Aveline Kushi 8 oz tempeh 1-2 Tsp dark sesame oil 1-2 Tsp miso Spring or filtered water 2 Handfuls fresh dandelion
Steamed Collard Greens with Tamari-Vinegar Sauce -by Aveline Kushi Spring or filtered water 3 cups thinly sliced collard greens Tamari soy sauce Brown rice vinegar
Boiled Cabbage with Sesame Umeboshi sauce -by Aveline Kushi 4 Cups thinly sliced cabbage 2 Cups spring or filtered water 2 Tsp kuzu 1-2 Umeboshi