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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 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 13- Pickled Turnips

Pink Pickled Turnips By Bon Appetit The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks. 1 small red beet, trimmed, peeled, quartered 1 red chile (such as Fresno), halved lengthwise (optional) 1 pound small turnips, trimmed, peeled, quartered ½ cup red wine vinegar […]

Spring Cooking Challenge Day 11- Roasted Root Vegetables

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 Tbsp shoyu 1 Tbsp maple syrup 1/2 Tbsp balsamic vinegar 1/2 Orange , juiced 1 Tsp fresh ginger juice Sprig of fresh rosemary or thyme Can throw in other vegetables […]

Spring Challenge Day 3- Kick Butt Saute

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 parts, cut into 1-inch pieces, including green part Soy sauce 5–6 thin slices fresh ginger minced 4 cloves fresh garlic minced 5-inch piece burdock, cut into fine matchstick pieces 5-inch piece carrot, […]

Spring Challenge 2015!

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 You Always Wanted to Know about WholeFoods but were afraid to ask,  The Hip Chick’s guide to Macrobiotics by Jessica Porter. Then it was all about miso soup!  and all […]

Spring Challenge Day 17- Nishime Vegetables

Nishime Vegetables 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 caroots, cut into 2 inch “logs” Spring water 1/2 Teaspoon shoyu In a heavy pot with a heavy lid(preferably enameled cast iron)place the dried kombu. Add […]