Not exact matches
OK, here are some favorites we've been cooking up
at my
place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes /
beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets
of hands to make it in our house... we put an egg on this too
of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
Place the red chard leaves
at the bottom
of the bowl, add 1/2 cup quinoa, 1/2 cup apples and butternut squash,
beet slices, 1 or 2 eggs, and dress with 2 Tbsp.
Rinse and trim ends
of beets and wrap them in foil,
place them on parchment covered baking stone and
place in the oven for approximately 1 hour, until
at sharp knife easily cuts through.
I roasted the
beets with a little olive oil and salt first, then peeled and sliced them and
placed them
at the bottom
of a large sized muffin tin that was well oiled (also with olive oil).
Ingredients For every three quarts
of water add: 1 large onion, chopped 2 carrots, sliced 1 cup
of daikon or white radish root and tops (ideal, but optional) 1 cup
of winter squash cut into large cubes 1 cup
of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups
of chopped greens: kale, parsley,
beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup
of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup
of cabbage 4 1/2 - inch slices
of fresh ginger 2 cloves
of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients
at once and
place on a low boil for approximately 60 minutes.
Two to four ounces
of Beet Kvass before each meal will help stimulate your bile production, and get it to the right
place at the right time.