MUSHROOM-VEGETABLE PAELLA 2 cup brown basmati rice Few strands saffron, soaked in a bit of water 2 cups mushrooms, sliced 1 onion, chopped 1 cup broccoli, chopped 1 carrot, chopped 2 cloves garlic, minced 1/4 cup fresh or frozen peas olive oil parsley or scallions as garnish Cook basmati rice by adding to 3 1/2… more »
The flavor is rich and sweet, perfect for a fall/winter day. 3 medium sweet potatoes 1 cup chestnuts, roasted 2 teaspoons grated ginger juice small peel of lemon (about 1/4 slice) 1 tbs olive oil 2 pinches sea salt Preheat oven to 350. Score sweet potatoes with a cross and place in bowl. Add olive… more »
Rhubarb is the edible stalk portion of the rhubarb plant. The leaves are considered poisonous, so make sure to remove them before cooking. Rhubarb is a primary ingredient in jams, sauces, preserves, and especially pies and is often paired with strawberries. It is the earliest edible garden item in spring gardens in the US. The… more »
1 package Tofu 1 tbs arrowroot (dissolved in 1/4 cup water) 1 small onion, cubed 1/2 cup broccoli, cut into mouth-size pieces 8 button mushrooms, sliced 1 tbs olive oil 2 tsp sea salt 2 scallions, chopped 3 tsp nutritional yeast fresh basil to taste Add onion to fry pan along with olive oil… more »
Pickles can be made using a variety of methods including this simple one, using just vegetables, water and a high-quality salt. They reduce inflammation, increase immunity and aid in digestion and nutrient absorption. Start by finding some high-quality salt and vegetables like radish, carrot, cabbage, cauliflower, etc… Boil 1 quart of clean water and add… more »
Easy recipe….just 2 ingredients. 1 cup roasted and salted peanuts 4 tbs maple syrup 1. Preheat oven to 350 degrees F. 2. Line Baking tray with baking paper 3. Mix whole or split peanuts and syrup in a bowl 4. Spread the mixture in a single layer on the baking tray 5. Bake for… more »
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… more »
We love the taste of fresh Corn, especially Masa. Masa can be used to make a variety of dishes including Tortilla, Tamale and Pupusa. We are lucky to find organic Masa at the Berkeley Farmers’ Market every Saturday. Tonight we made Tortillas and topped them with Black Beans and Salsa. We first formed balls of… more »
Improve your blood quality and add magic to your meals by sprinkling these condiments on your grain, vegetables or pasta. Gently roast all seeds, nuts, seaweed and salt before beginning. Add salt to a suribachi first, grind, then add seeds and grind again. Add other ingredients and grind (or use blender). Mix thoroughly. Use sparingly,… more »
Just about everyone loves mushrooms and marinating them is another way to enjoy their unique taste and texture. Marinating mushrooms is similar to pickling, but marinating relies on vinegar (acid), whereas pickling relies on salt-brine. Use fresh Shiitake, Maitake, Oyster, Crimini, Trumpet, Enoki, etc…Use as many as you can to enhance flavor!
JAMAICAN SEA MOSS GEL DRINK : You can make this Gel yourself from Sea Moss or buy the Gel. Add non-dairy milk, cinnamon, vanilla and blend. Top with roasted nuts. Sea Moss contains over 100 trace minerals and is a favorite in the Caribbean Islands. You can also use this gel as a thickener, in… more »
Deep-Fried Tofu served in a umami dashi broth is a popular dish served in Japanese restaurants today. The outer shell of the Tofu is crispy on the outside, but custard-like on the inside. The recipe is quite simple to prepare. Garnish with finely-sliced scallions and raw-grated Daikon. Tofu 1 package of silken Tofu oil for… more »