Brown Rice with Mushrooms and Garden Leeks, Chickpeas with Carrots and Caramelized Onions & Sweet Potato Chunk, Cucumber-Corn-Radicchio Pressed Salad, Steamed Kale with Radish Pickle (Cauliflower Soup, not shown) – prepared by Marta Serda
We like to make an occasional Pizza during the Spring/Summer seasons. This one starred Oyster Mushrooms, a personal favorite. Oyster Mushrooms have a pleasing texture and a slightly woody taste. In addition to being used as a topping for Pizza, Oyster Mushrooms are great in gravies, stews, soups, pasta dishes, cooked with grains, included in… more »
We’ve all heard about squeezing some lemon juice in water, to ease a sore throat or cold, cleanse the mouth or body. Lemon juice is tangy, refreshing and a nice addition to almost any recipe item. But did you know that the most beneficial way is to consume the entire lemon? Lemon rind may be… more »
Polenta with Caramelized Onion-Miso Topping Black Lentil Discs with Purple Carrot Sauce Carrot-Burdock Kimpira Baby Heirloom Greens with Cabbage Carrot Slaw Takuan Pickles
Umeboshi plums are prized in Japan as a traditional and medicinal delicacy and have increased in popularity around the Globe. They are available in most health-food or Japanese stores, although the flavor is much enhanced when made at home. During the Spring, look for green (or ripe) ume plums, often sold in Japanese markets. Recipe:… more »
“O the green of the barley fields grows deep,The breath of the barley fields grows rare;There is rustle and glimmer, sway and sweep-The wind is holding high revel there” – Jean Blewitt Whole Barley is one of the oldest crops known to Man. It has a short growing time compared to other grains and also… more »
As Spring kicks in, we’re attracted to lighter fare, especially sandwiches! Tempeh Salad has always been a favorite and this recipe satisfies our hearts’ desires. 1 package tempeh, cut into small squares 2 tbs tahini 1 tbs wet mustard 1 rib celery, sliced thinly 2 tbs parsley, minced 2 tbs capers 1 tbs ume vinegar… more »
1 cup garbanzo beans 3 cups or so of fresh water I rib celery, sliced 1 onion, diced 2 medium carrots, cubed 1/2 cup fresh (or frozen) peas 1 small piece kombu, rinsed 1 cup oyster mushrooms, diced 2 tbs olive oil 2 tbs tahini soy sauce, to taste 8 small corn tortillas 2 avocados,… more »
LIFESTYLE SUGGESTIONS … more »
While burdock is classified as an obnoxious and invasive weed in the Americas, I have been growing it for over 30 years in my Garden and have come to know it as a valuable friend. The bright purple flowers and heart-shaped leaves are a visual delight to any garden, but it’s the root of this… more »
A simple bean dish that screams with flavor! Soak Garbanzo Beans overnight and then toss the soaking water. Place in cooking pot (or pressure cooker) and cover generously with water. Bring to boil, lower flame and then cover. Cook until beans are very soft and have absorbed the cooking water. Add sea salt or soy… more »
by marta serda 1 cup whole wheat or spelt flour 1 cup rolled oats 1/4 cup maple syrup 1/2 cup Miyako’s vegan butter 1 jar raspberry jam 1/4 cup roasted and crushed almonds 1/4 tsp salt 1/4 tsp baking soda Preheat oven to 350 degrees and oil a baking pan. Mix dry ingredients together in… more »