Cranberry Beans, fresh from the Berkeley Farmers’ Market. These beans are traditionally used to make Minestrone Soup. 1 cup dried (or fresh) cranberry beans, soaked and cooked until soft, about 1 hour) 1 cup water 1 carrot, diced 1 rib celery, diced 1/2 cup string beans, cut small 1/2 onion, diced 1 clove garlic 1… more »
Rutabagas are bursting with flavor and enhanced by long and slow cooking. Cut a Rutabaga in half (do not peel), lengthwise and then score with a knife or fork. Place 2 tsp oil in frying pan along with Rutabagas (flat-side down) and gently brown, then flip over. Add 1/4 cup of water and cover again…. more »
Pickles can be made using a variety of methods including this simple one, using just vegetables, water and sea salt. Pickles not only help digestion, but also help build strong immunity. Start by finding some high-quality sea salt and vegetables like radish, carrot, cabbage, cauliflower, etc… Boil 1 quart of clean water and add 2… more »
4 cups muesli mix (Rolled Oats, Dried Fruit, Seeds, Nuts) 2 cups whole wheat or spelt flour 1/2 cup almond meal 1/4 tsp cardamom 1 tsp sea salt 3/4 cup olive oil 1 cup maple syrup Mix wet and dry ingredients separately Pour wet into dry and stir thoroughly. Scoop onto oiled cookie sheet. Flatten… more »
2 cups rolled oats, ground-up 2 cups ww pastry flour 1 1/2 cup sliced almonds 1/8 tsp sea salt 1/2 cup oil 3/4 cup cup maple syrup 2 tsp almond extract 1/2 tsp baking soda Preheat oven to 350. Lay down baking mats on cookie sheet (or oil cookie sheet). Mix wet and dry ingredients… more »
We like a Condiment Tray on our table. Common condiments include Sesame Salt (Gomasio), Sunflower-Dulse, Nori-Sesame or Pumpkin-Shiso (pictured). Place 1/4 cup roasted Pumpkin Seeds in a Suribachi along with a teaspoon of dried pickled ume powder Grind carefully until 1/2 crushed. Use on rice, vegetables, pasta, etc… Condiments help reduce fatigue and lower blood… more »
Just finished creating this recipe! The flavor is rich and sweet, perfect for a fall/winter day. 3 medium sweet potatoes 1 cup chestnuts 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… more »
If you bake sweet potatoes (purple sweet potatoes used in photo) with carrot, onion, leek, cauliflower until soft (no oil, just a small amount of water to prevent scorching and a few pinches of sea salt), you’ve got a sweet concoction that can be mashed with a potato masher or blended with a hand blender…. more »
4 cups whole grain spelt flour 2 tablespoons aluminum-free baking powder 3 teaspoons cinnamon 3 teaspoons powdered ginger 1/2 teaspoon sea salt 2/3 cup oil 1 1/4 cups maple syrup 1 cup rice milk 1 tablespoon vanilla 2 cups grated pumpkin or squash, grated on large grate w/ skin handful pumpkin seeds Preheat oven to… more »
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 »
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 »