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 […]
Spring Challenge Day – 24 Parsnip And Fennel Puree
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, diced 1 Fennel bulb, stalks trimmed flush with bulb and bulb diced 2 to 3 Cloves fresh garlic, diced Sea salt 1 Tablespoon extra-virgin olive oil 2 to 3 Sprigs […]
Yay For Root Vegetables!
Yay for ROOTS! [youtube width=”300″ height=”300″]https://www.youtube.com/watch?v=MJCHeEQV454[/youtube] And one of our all time favorites! [youtube width=”300″ height=”300″]https://www.youtube.com/watch?v=KmjLqddPqZQ[/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 22- Sweet And Sour Celery Root And Rutabega
Sweet and Sour Celery Root and Rutabaga by Ottolenghi 250g (9 oz., 1 1/2 cup) celeriac, peeled and thinly shredded 250g (9 oz., 1 1/2 cup) swede, peeled and thinly shredded 4 Tablespoons roughly chopped flat-leaf parsley 4 Tablespoons roughly chopped dill 50g (2 oz., 1/3 cup) capers, drained and roughly chopped 4 Tablespoons lemon […]
Spring Challenge Day 21- Parsnip Apple Muffins
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 or cinnamon (optional) zest of one organic Lemon pinch of sea salt 1/4 cup organic corn oil 1/2 cup brown rice syrup or maple syrup 2/3 cup soy milk 1 […]
Spring Challenge Day 20- Lotus Root With Arame And Onions
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 lotus root, peeled and sliced thin Spring or filtered water 2 to 3 Tbsp tamari soy sauce Wash and drain the arame. Brush a frying pan with the oil […]
Spring Challenge Day 18- Root Vegetable Risotto
Root Vegetable Risotto 2 Cups arborio rice 6-8 Cups vegetable stock 2 Tbsp extra virgin olive oil 2 Cups peeled and diced celeriac 2 Cups peeled and diced parsnips 2 Cups diced burdock 2 shallots finely chopped 1/4 cup chopped fresh chives or green onion 1/4 cup chopped fresh parsley In a large skillet, heat the oil and saute […]
Spring Challenge Day 17- Diakon Rounds With Sesame Sauce
Diakon Rounds With Sesame Sauce by Jessica Porter- The Milf Diet 1 Cup tahini 3 Tbsp shoyu 2 Large Diakon, cut into 1 inch rounds Sea salt Mix the tahini with about 1 cup of water and the shoyu. Boil the diakon rounds in water salted with 1 tablespoon of sea salt until […]