As the days grow cooler, hot creamy soups are most satisfying and nurturing. This one has a most unique flavor as it is made simply, with few ingredients so the natural flavors are able to shine. The amount of salt you use is essential to creating this soup. 4 large Scarlet Turnips (or white if… more »
This bread is quite an amazing treat in itself, made with sweet kabocha winter squash. The icing is….the proverbial icing on the cake! The Bread: 2 cups whole wheat spelt flour 2 cups winter squash 1/4 cup walnuts, lightly roasted and chopped 1 tsp baking soda 1 tsp baking powder 1/4 tsp sea salt 1/2… more »
Lion’s Mane seems to be the newest mushroom on the block. It has a somewhat chewy texture and reminiscent of seafood. Current research indicates this mushroom helps reduce inflammation, lower cancer risk and may improve brain function and heart health. Use as you would any mushroom: Sauté, use in soups, casseroles or gravy. Lion’s Mushroom… more »
HOMEMADE TEMPEH 8 SIMPLE STEPS 2 cups organic Soybeans 1 package Tempeh Starter 1. Soak organic Soybeans in water overnight and then drain water 2. Massage the beans until they are all split. Drain water and rinse several times to remove hulls 3. Boil Soybeans in fresh water for 1 hour 4. Discard cooking water,… more »
With Cornmeal Crust, Red Root Sauce (Beet, Carrot, Onion, Basil), Cauliflower, Fresh Corn, Broccolini and Maitake Mushrooms!
Filling: 3 cups apples, seeded, cored and cut into cubes (keep the skin on) 1 cup apple juice 2 1/2 tbs kuzu pinch of sea salt Add apple juice to cooking pot and bring to a boil. Add sea salt, apples and stir. Lower flame, cover and cook until apples are soft. Mix kuzu in… more »
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 »