Sentences with phrase «of wild cabbage»

Like kale, cauliflower, modern cabbage, Brussels sprouts, kohlrabi, and broccoli, collards are considered by many plant historians to be descendents of wild cabbage that was found in many parts of Europe over 2,000 years ago.

Before we dish about recipes, let's explore why kale, a descendant of wild cabbage, is a superfood.

Not exact matches

A while back, Carri Thurman, of Two Sisters Bakery in Homer, Alaska, left a comment on my blog about using purple cabbage as the source of abundant wild yeast.

Mothering.com has a great recipe for «Emerald City Salad» — raw, chopped kale tops a bunch of chopped vegetables (red cabbage, red pepper, fennel, and parsley, I think), and then a potful of wild rice lays on top to wilt the greens.

Made with Asian - inspired crispy salmon cakes using Raincoast Trading Co. canned Wild Sockeye Salmon, Forbidden rice, kale, red cabbage, carrots and bean sprouts, it's a convenient meal you can enjoy at any time of year.

Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix

If you're serving corned beef and cabbage, how about trying South Coast Winery's 2013 Wild Horse Peak Zinfandel, or if you really want to get creative, serve Hart Winery's 2015 Rosé of Sangiovese.

• Soup stock made from spicy herbs such as garlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean meats, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables, steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amowild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables, steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amowild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amoWild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amounts

Like many leafy greens the cabbage is a hybrid of the wild mustard (Brassica oleracea), and its healing and medicinal virtues have long been extolled by the ancients.

To nourish them well, consume generous amounts of cabbage (preferably fermented into sauerkraut), garlic, onions, berries, red bell peppers, cauliflower, extra virgin olive oil and wild salmon.

Examples of each of these would be: Lean protein: turkey, chicken, steak (fillet, sirloin), fish (halibut, cod, tilapia) Fibrous vegetable: lettuce, kale, spinach, broccoli, peppers, cabbage Complex carbohydrate: rice (wild > brown > white), sweet or red potato, steel cut oatmeal

1/2 cup hemp seed 1/2 cup lemon juice 1/4 cup honey or a few drops of stevia (2 - 3) 1 1/2 tablespoon chopped ginger 1/2 tablespoon red chili 1 tablespoon soy sauce 1 cup raw almond butter 1/2 head savoy cabbage, shredded 6 very large wild spinach leafs 1 carrot 1 ripe mango 1 handful cilantro leafs 1 handful torn basil leafs Himalaya sea salt

This line of descent may be especially accurate for collards, since the ancestral wild cabbages in Europe were loose leafed and didn't form a head, much like present - day collards and kale.

This mouth watering dish comes with a melange of wild mushrooms, toasted almonds, red peppers, carrots, zucchini, red and green cabbage, surrounded by fresh capri tomatoes, avocados and crispy wontons.