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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 19- Parsnips with Moroccan Spices

Parsnips With Moroccan Spices 2 Tbsp ground cumin 1 Tbsp ground coriander 1 Tbsp ground ginger 2 Tsp ground cinnamon 2 Lbs of parsnips 1 Tbsp olive oil 1 Tsp sea salt Peel parsnips, cut into thin slices. Heat olive oil  in a large pan. Add 2 tbsp of the spice mix and stir into […]

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 […]

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 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 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. […]