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 »
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 »
The Creative Re-Use of Leftovers is an art in itself. Leftover grains, vegetables and beans can be used again to create a new dish in a shorter time, thereby minimizing your time in the Kitchen! Here’s what we did with leftovers today: Rice-Veggie Croquettes with Broccoli-Onion Sauce Leftover rice and sautéed vegetable combined with tahini,… more »
Cut up small chunks of winter squash, purple & red sweet potato and carrot. Place in pot with heavy lid along with enough water to cook (on low flame). Cook long and slow until vegetables are totally soft. Use a potato masher to mash cooked vegetables so they are blended but still chunky.
Sesame-Lemon Horseradish Dressing Add Tahini to a large mixing cup along with lemon juice and a small amount of grated horseradish. Add a few shakes of Ume Vinegar and enough water to blend into a creamy consistency. Serve over fresh salad, on greens or vegetables. Pictured: Steamed Kale, chopped Pickles, chopped Cabbage (cooked with red… more »
2 cups almond meal 2 cups of rolled oats 2 cups whole-wheat flour or spelt flour 1 teaspoon cinnamon 1/8-teaspoon sea salt 3/4-cup olive or walnut oil 1-cup maple syrup 2 teaspoons vanilla Raspberry Jam (fruit-juice sweetened) Preheat the oven to 350F and oil cookie sheets. Place oats in blender and pulse until coarsely ground…. more »
I learned this recipe from an Italian Macro Cook. It’s the perfect macro salsa, great in Burritos or on Tamales. Crunchy and flavorful, you won’t miss the Tomatoes. Begin by washing and slicing cucumbers into 1/4 inch triangles and placing in a mixing bowl. Strip corn from cob and add to bowl. Slice red onion… more »
We love to eat greens and this is our favorite way to do it! Start by picking some fresh greens, either from the market or your garden, if you have one. Boil or steam until softened and then set aside to cool. Cut up homemade or high quality store-bought pickles into thin strips and add… more »
Risotto, the Italian favorite. Traditionally cooked with rice and tomato. My Italian Grandma schooled me on how to prepare it the Italian way. Since then, I’ve experimented with a variety of different versions, including this Japanese one. I added Hiziki, Shiitake and Burdock. I sauteed Onion, Garlic, Burdock and Celery in Olive Oil and SiSalt…. more »
1 1/2 cups whole wheat flour 1 cup ww pastry flour 1/2 cup corn flour 1/2 cup plus 1 tbs poppyseed 2 tsp baking powder 1 tsp baking soda pinch salt 1/2 cup oil 1/2 cup plus 3 tbs maple syrup 1 3/4 cup water (or less), to make a pourable batter 5 tbs lemon… more »
PEANUT BUTTER BROWNIES Makes 15 1 1/4 cup ww pastry flour 1/2 cup peanuts, ground up 2/3 cup cocoa 2 cups MAPLE SUGAR 1 tsp sea salt 1/2 tsp baking powder 1 tsp baking soda 1 cup oat milk 1/2 cup peanut butter 1/2 cup oil Mix wet and dry ingredients separately. Pour wet into… more »
This sauce goes great on just about anything! Try it on grain, pasta or vegetables, or as a dip with crackers. Served here on top of Millet-Teff-Corn, with Miso-Lemon Green Beans, Cuban Black Beans, Kale with Pickled Red Cabbage-Carrot 4 sheets toasted Nori, cut into strips 2 cups roasted pumpkin seeds 1 -11/2 cups water… more »