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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 10- Ginger Tea

Ginger Tea 4-6 Slices or raw ginger 2-3 Cups of spring or filtered water small pot cast iron frying pan Rice syrup (optional) Lemon (optional) Heat the frying pan to medium and saute the ginger slices for 3-5  to bring out the natural oils. Add the ginger and water to the pot. Bring to a […]

Spring Challenge Day 9- Chow Mein

  Chow mein  1 Lb Seitan, diced 4 Carrots, sliced into matchsticks 4 Celery stalks, sliced in thin diagonals 5 Green onions, sliced into 1-inch pieces 1 Small lotus root, peeled and sliced into thin rounds 1 Cup vegetable broth or dashi 1/4 Cup soy sauce 2 Tsp grated ginger 3/4 Cup bean sprouts 1 […]

Spring Challenge Day 8- Felix’s Root Vegetable Tofu Quiche

Felix is 11, He loves lego and drawing. He doesn’t cook as much as the girls but when he does he is very serious about it. “Felix what will you make for spring challenge this year? “Mama can we make a quiche?” “Sure but the special ingredients are root vegetable” “O.k!” Felix’s Root Vegetable Tofu […]

Spring Challenge Day 7- Cassava With Tumeric

Cassava/Yucca/manioc  Not from around here but a fun unique starch to try. 4 cups peeled cassava, cut into hunks. There is a tough vine going straight down the middle that needs to be cut out too. 1 Tbsp turmeric 1/2Tsp sea salt In a large pot cover cassava, turmeric and sea salt with water. Bring […]

Spring Challenge Day 4- Pressed Salad

Mixed Pressed Salad-by Aveline Kushi 1/2 Head medium-sized cabbage, shredded 2 Carrots, sliced or shredded 1 Bunch red radishes, sliced, plus radish tops, thinly sliced 2 Tbsp sea salt Mix the vegetables and salt together and press for 30-45 minutes. The pressure may be reduced as the water starts to come out. Before serving, squeeze […]

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 Day 1- Ingrid’s Mashed Roots

“Ok so I took six parsnips, 2 potatoes and a butternut squash…” 6 Parsnips 2 Potatoes 1/2 Butternut squash 1 Tbsp extra virgin olive oil 1/2 Tsp sea salt Peel and cut all vegetables to the same size. Place in a large pot and cover with water. Add sea salt and bring to a boil. […]

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 […]