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Spring Challenge Day 29 – Kinpira

Kinpira By Jessica Porter 1-2 Tablespoons of toasted sesame oil 1 Medium burdock root, cut into fine matchsticks 2 Medium carrots, cut into fine matchsticks 1 Pinch sea salt 2 Tablespoons spring water Shoyu Ginger juice Heat oil in a heavy skillet that has a lid. Saute burdock first, stirring constantly  for about 3 minutes. […]

Spring Challenge Day 28- Nishime

Nishime Vegetables by Jessica Porter   1-Inch piece dried kombu 1 Medium onion, cut into wedges 6 Inches diakon, cut into thick rounds 3 Medium parsnips, cut into thick diagonal slices 2 Medium carrots, cut into 2 inch “logs” Spring water 1/2 Teaspoon shoyu In a heavy pot with a heavy lid(preferably enameled cast iron)place […]

Spring Cooking Challenge Day 27- Miso With Carrots And Parsley

Miso Soup With Carrots And Parsley 2-21/2 Cups filtered water 1 -1Inch piece wakame, soaked and diced 1/2 medium onion, diced 1 Cup carrot, sliced into match sticks 1/3 Cup parsley, washed and finely minced 2 Tsp brown rice miso, Disolved into a little hot broth In a small pot bring water, wakame and onion […]

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 diagonal 1/2 Ounce dried dulse Pour a little water into a pot and bring to a boil. Reduce the heat to medium-low. Add the carrots and cook until soft. Remove, […]

Spring Challenge Day 25- Tempeh Shish Kebabs

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 how items are arranged on skewers. Carrots Burdock Red radishes Umeboshi plums Broccoli flowerets Cauliflower flowerets Tempeh Tamari soy sauce Cut the carrots and burdock into chunks and lightly boil […]

Yay For Root Vegetables!

Yay for ROOTS!   [youtube width=”300″ height=”300″][/youtube]   And one of our all time favorites!   [youtube width=”300″ height=”300″][/youtube]

Spring Challenge Day 23- Lotus Root With Lemon Juice

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 juice 1/4 Tsp sea salt Heat a heavy skillet and coat with oil.When oil is hot, add the lotus slices and saute over a low flame for 5 minutes or […]

Spring Challenge Day 15- Lucy’s Italian Carrots

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 we had carrots in the north. 6 Lg carrots slice into rounds pinch of sea salt 1 Tbsp extra virgin olive oil 6 Pickled pepperoncini, sliced thin 1/2 Lemon, juiced […]

Spring Challenge Day 14- Veggie Stock

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 Carrot peels and ends Parsnip peels and ends Squash peel Mushroom stems Parsley stems Celery leaves and ends Etc… I always throw in a few apple cores or pear cores, […]

Spring Challenge Day 12- Carrot And Blood Orange Soup

Carrot  And Blood Orange Soup 1 Pound carrots 1 Medium onion 3 Cloves of garlic 1(2-inch) Piece fresh ginger. minced 2 Tablespoons olive oil 1-2 large  blood oranges 5 Cups vegetable stock 1 bay leaf Sea salt and pepper, to taste Thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. […]