Spring Challenge Day 7-Kale And Black-Eyed Pea Soup
Kale And Black -Eyed Pea Soup 1 to 2 Tbsp extra-virgin olive oil 2 to 3 cloves of fresh garlic, thinly sliced 1 Yellow onion, diced Sea salt 2 to 3 Stalks of celery, diced 1 Carrot, diced 1 Teaspoon sweet paprika 1 Bay leaf 4 Cups spring or filtered water 11/4 Cups canned diced […]
Spring Challenge Day 6 – Creamy Cauliflower Bisque With Pumpkin Seed Pesto
Creamy Cauliflower Bisque With Pumpkin Seed Pesto Bisque 1 Yellow onion, diced 1 Head cauliflower, florets removed, stem discarded 1/2 Cup arborio rice 5 Cups spring or filtered water Mirin Sea salt Pumpkin Seed Pesto 1 Cup pumpkin seeds 1 Cup loosly packed fresh basil leaves 1/2 Cup loosely packed fresh flat-leaf parsley 1/3 […]
Spring Challenge Day 5- Spicy lentil Soup
Spicy lentil Soup 1 to 2 Tbsp extra-virgin olive oil 2 to 3 cloves fresh garlic, finely minced 1 Small yellow onion, diced Sea salt 1 Carrot, diced 1 Small sweet potato, diced 1 Small red chili, crushed 1 Teaspoon ground cumin 1 Teaspoon turmeric 1 Cup Green or brown lentils, sorted and rinsed well […]
Spring Challenge Day 2-Adzuki Bean And Farro Soup
Adzuki Bean And Farro Soup 1 Tbsp extra-virgin olive oil 4 to 5 Slices of fresh ginger, finely minced 1 Small leek, split lengthwise, rinsed well, thinly sliced 3 Small carrots, diced 1 Cup adzuki beans, sorted and rinsed well, soaked for one hour 1/2 Cup farro, rinsed well 4 Cups spring or filtered water […]
Happy Valentines day
Happy Valentines Day! The Kids Can Cook group made jam filled heart cookies. Jam Filled Heart Cookies 1 Cup of organic all purpose flour 1/2 Cup ground walnuts or Almonds 1/2 tsp baking powder and a pinch of sea salt Whisk together dry ingredients 2 Tbsp of olive oil 2 Tbsp of barley malt and […]
Whole Foods Supper Club!
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER , FALL Tasty whole foods supper club. Fun, interactive cooking classes. Monthly starting January 20th at 6:30p.m After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations. With humor and guidance we will collectively make the meal together. […]
November Odds and Ends
Nope not ginger… or potato! Jerusalem artichoke. My aunt and Uncle are growing Organic Jerusalem artichokes here on Prince Edward Island (to make an order call 902-566-3055). They gave me some to try last week and here is what I did with them. -1Lb Jerusalem artichokes, scrubbed well and sliced into 1 inch pieces -4-6 […]
Greens!
[youtube]http://www.youtube.com/watch?v=PIsSHq0n3C8[/youtube] Green Rolls 1 big bunch of collard greens, steamed 2-3 carrots boiled whole , cut in half length wise 1/4 tsp umeboshi paste 1tsp toasted sesame seeds 1/4 Cup caramelized red onions (made with olive oil and a touch of maple syrup and a pinch of sea salt) bamboo sushi mat Steam or blanch […]
SpringChallenge day 30- Special Menu
Thirty days hath September, April, June, and November; All the rest have thirty-one, Save February, with twenty-eight days clear, And twenty-nine each leap year. It’s been 30 days. Thank you Aveline Kushi for helping to feed my family and teaching me the art of healthy macrobiotic cooking. I hope that everyone’s recipe repertoire has increased […]
Spring Challenge day 29-Bancha Tea
Bancha Tea-by Aveline kushi Place 11/2-2 tablespoons of roasted twigs in 11/2 quarts of spring water and bring to a boil. Keep unused twigs in an airtight jar until needed. When the water boils, reduce heat to low and simmer for several minutes. For a light tea, simmer 2-3 minutes. For a darker, stronger tea, […]