STARFLOWER, AKA BORAGE – This plant is popping up all over the Bay, including our yard. It’s appearance is quite striking with star-like vivid blue flowers and fuzzy stems. This is a powerful plant with many culinary and medicinal properties and a cucumber flavor! Used to treat skin disorders, cough, purify blood disorders and to… more »
1 package tempeh (8 oz), cut into strips or triangles 1 tbs olive or sesame oil 2 tsp umeboshi paste 2 medium carrots, cut into strips 3 tbs brown rice or maple syrup 2 tbs brown rice or apple cider vinegar 2 tbs soy sauce 2- tbs kuzu, dissolved in small amount of cool water… 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 »
WILD RICE – The Menominee people of Wisconsin have such a special relationship to this plant that they take it as their name: they are literally “the people of the wild rice.” Manoomin was served at every occasion, often placed in a field as an offering to departed spirits. Use 3 parts water to 1… more »
This is a rich and satisfying dish, prepared quite simply. It can be served as is, beside some beans or vegetables, or topped with a mushroom gravy. 1 cup Millet, rinsed 1 cup millet, rinsed 1/4 cup short grain brown rice 2 1/2 cups water 1 small beet, cubed parsley, minced 2 tsp peanut butter… more »
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 »
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 »
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 »