Salad Summer

Summer is a wonderful time to combine fresh ingredients and minimal cooking effort to create a delicious meal. Try these salad recipes to nourish and inspire you.

Arugula, Potato and Green Bean Salad

You will need:

• 1/3 cup walnuts

• 2 pounds fingerling potatoes, chopped

• 1/2 pound green beans, trimmed and cut in half

• 2 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon coarse salt

• Freshly ground pepper to taste

• 3 tablespoons olive oil

• 4 packed cups arugula

Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.

Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to the colander with the potatoes.

Whisk together vinegar, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.

Parsley Cilantro Chickpea Salad

For the salad:

• 2 cups cooked chick peas OR one 14 ounce can chickpeas. drained

• 3 tablespoons olive oil

• 1 1/2 teaspoons each: salt, black pepper, allspice, cumin, and cardamon

• 5 packed cups of salad greens

• 2 cups cucumbers, diced (about 1 cucumber)

• 2 cups tomatoes, diced (about 3 medium tomatoes)

• 1/3 cup each of fresh cilantro and Italian parsley. chopped

For the dressing:

• 2 tablespoons apple cider vinegar

• 2 tablespoons lemon juice

• ¼ cup olive oil

• 2 garlic cloves, crushed

• 1 teaspoon each: salt and black pepper

Cook and drain the chickpeas. If cooking dried chickpeas, soak them overnight and boil them in water for 2 hours until tender.

Place them in a skillet with olive oil, salt, pepper, allspice, cumin and cardamom. Saute on medium heat for 5 minutes. 

Chop cucumbers, tomatoes, parsley and cilantro.

Wash and drain salad greens.

Remove chickpeas heat and place them in a serving bowl with all the other salad ingredients.

Whisk together the dressing ingredients. Pour over the salad, toss well, and refrigerate to marinate for at least 1 hour.

A Week in Vegetables

As we pass the halfway point between winter solstice and spring equinox, I am thinking about the fertile seeds that we will plant in dark soil this spring. These seeds will bring delicious food to our table and fill our root cellar with bounty for the winter to come.

I realize that time is not linear, but cyclical. The cycle of seasons finds plants on another ring of the spiral each year as they sprout new branches, stalks, and shoots. We can also grow into each new cycle by appreciating how far we have come since this time last year and renewing our body, mind, and spirit with simple food. 

As the outside world slowly wakes up to welcome another growing season, so can we rejuvenate our bodies by including more plant foods into our diet.

Here is the shopping list for a week of healthy, plant-based lunches.

You can gain the complete guide, including recipes, by clicking here.

Simple Vegetable Recipes 

to keep you nourished all week long

Shopping List

• 8 small sweet potatoes (or 5 to 6 medium/large)

• 1 head of cauliflower

• 1 head of broccoli

• 2 bunches Swiss chard

• Baby spinach

• 2 bunches kale

• Mushrooms

• 1 can white beans

• 1 can chickpeas

• 2 red onions

• 1 large leek

• Parsley or cilantro (optional)

• Grocery

• Olive Oil

• Eggs

• Ghee or grass-fed butter

• Tamari or soy sauce

• Cumin

• Coriander

• Paprika

• Apple cider vinegar

• Salt and pepper

While making breakfast, follow these instructions for assembling a lunch quickly. It will take about 30 minutes per morning.

Healing Bowl of Delight

To celebrate the arrival of darker evenings, I am cooking with more root vegetables, warming spices, and foods to balance mental health.

Try this recipe to delight your senses and soothe your soul. It's a great way to cleanse after a day of rich, Thanksgiving-style eating.

BOUNTIFUL BOWL OF DELIGHT

This healing meal is comprised of three parts: pickled cabbage slaw, ginger tahini sauce, and vegetable legume pilaf.

PICKLED CABBAGE SLAW

You will need:

• Half a head of red or green cabbage, thinly sliced

• 1 cup apple cider vinegar

• 1 cup water

• 1 tablespoon raw honey

• 1 teaspoon salt

• 1 teaspoon each: cumin, coriander, fenugreek and cinnamon

GARLIC, GINGER + TAHINI SAUCE

You will need:

• ¼ cup tahini

• ¼ cup water

• ¼ cup lemon juice

• 1 teaspoon maple syrup

• 1 teaspoon salt or tamari

• ½ teaspoon turmeric

• ½ teaspoon freshly chopped ginger root

• ½ teaspoon freshly chopped garlic

VEGETABLE + LEGUME PILAF

You will need:

• 2 medium sweet potatoes, cubed

• Olive oil

• Salt and pepper, to taste

• 1 bunch (2 packed cups) of kale, chard, collards or spinach, roughly chopped

• 2 cups cooked brown rice, millet, kasha, or quinoa – cooked with wakame seaweed

• 2 cups cooked beans (I like adzuki or kidney beans)*

• 1 teaspoon dry rosemary leaf powder

• 1/2 avocado, sliced

Make the pickled cabbage a day in advance. Place the red or green cabbage in a large jar or airtight container. In a large measuring cup, combine the apple cider vinegar, water, honey and salt. Pour the liquid over the red cabbage and press the cabbage down so that it is fully covered. Cover the jar/container and place in the refrigerator until ready to serve.

To prepare the tahini sauce, combine all ingredients in a cup or small bowl and whisk well. Chill until ready to use.

Cook grains in twice as much water. Add seaweed halfway through cooking. Salt grains with about 1 teaspoon of salt per 2 cups of dry grains.

*If you are using dry beans, soak overnight and cook in three times as much water with more seaweed. Skim off any foam that rises to the top and discard it. Once beans are soft, rinse them well. Season them with rosemary, salt, and olive oil. Set them aside.

To cook the sweet potato, preheat the oven to 400 degrees. Grease a baking sheet with olive oil. Spread the sweet potatoes out on the sheet. Drizzle a little more olive oil on top and sprinkle with salt and pepper. Toss with a spatula until fully coated. Roast in the oven for 35 minutes, tossing them with a spatula after 15 minutes.

For the greens, fill a large shallow sauce pan or medium pot with about 1 to 2 inches of water. Place a steamer basket in the pot and fill the basket with the chopped greens. Cover the pot and turn the heat up to high. Once the water begins to boil, or after about 4 to 5 minutes, remove the kale from the basket and set aside.

In 2 bowls, divide the cooked grains, legumes, and sweet potato. Add a generous serving of greens. Top with slices of avocado and pickled cabbage. Drizzle the sauce over the top and enjoy!

First Harvest Time

Lammas, "Loaf Mass" - also known as Lughdnasah by Gaelic people - is the first harvest time, when agrarian people of the Northern hemisphere prepare fermented foods and enjoy the gifts of wheat, corn, beans, and summer squash.

Try these recipes to include first harvest foods in your meals.

CRANBERRY BEAN AND CORN SALAD

You will need:

• 1 pound cranberry beans

• ¼ cup olive oil

• 3 shallots, chopped

• 2 ears fresh corn, shucked

• 1 teaspoons thyme, de-stemmed

• 2 teaspoons rosemary, de-stemmed

• 3 tablespoons apple cider vinegar

• 1 teaspoon each: salt and freshly ground black pepper

Soak beans in cold water overnight or for 8 hours.

Then, bring beans and 8 cups water to a boil.

Reduce heat to medium and cook until beans are tender - about 35 minutes.

Drain and transfer to a bowl; set aside.

Heat oil in a skillet over medium-high heat. Cook shallots until soft, about 5 minutes.

Remove corn from ears and add to skillet.

Add thyme and rosemary. Cook for 5 minutes more.

Let cool slightly; transfer to bowl with beans.

Toss with vinegar, salt, and pepper. Enjoy!

CORN CAKES WITH FRESH HERB SPREAD

For the spread:

• 1 cup packed fresh basil leaves

• 1 cup packed fresh parsley leaves

• 2 cloves garlic

• 1/3 cup cashews

• 1/2 teaspoon salt

• 1/2 cup olive oil

• Juice of 1 lemon

Blend these together in a food processor. Set aside.

For the corn cakes:

• 1/2 cup organic, non-GM cornmeal

• 1/2 cup flour (wheat, spelt, or millet)

• 1/2 teaspoon baking powder

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1 tablespoon butter, melted

• 1 cup milk (almond, rice, or cow)

• 2 eggs OR 4 tablespoons flaxseed meal dissolved in just as much hot water

• 3/4 cup fresh sweet corn kernels - about 1 large cob

• olive or sunflower oil for cooking

Whisk together cornmeal, flour, powder salt and paprika in a large bowl.

Make a well in the center, add butter, milk, eggs/flaxseed, and corn.

Whisk wet ingredients together briefly then incorpoate with dry ingredients.

Heat some olive or sunflower oil in a large skillet over medium heat.

Pour small amounts of batter onto the skillet (about 1/4 cup per corn cake).

Cook until cakes are golden brown and cooked through, about 3 minutes per side.

Serve warm with a garnish of herb spread.

Salad Dinner

Summer is the time to enjoy creative combinations of fruits and vegetables with tangy dressings.

Try these for your next dinner party, picnic, or potluck.

PEACHY GREEN BEAN SALAD

You will need:

• 3 tablespoons olive oil

• 2 tablespoons apple cider vinegar

• 1 teaspoon each: salt and freshly ground black pepper1 pound ripe peaches, sliced

• 1 handful lemon balm,  finely chopped

• 2 pounds green beans, ends snipped

• 1/2 cup almonds, chopped

Whisk oil vinegar, salt, and pepper in a large bowl.

Slice, pit and add peaches. Mix well and set aside.

Bring a saucepan of salted water to a boil.

Add beans and cook until crisp-tender, about 3 minutes. 

Add to peach mixture. Toss to combine.

Add almonds, toss one more time, and serve!

GET CREATIVE: Enjoy with white bean, garlic and parsley salad.

TOMATO SWEET POTATO SALAD

You will need:

• 3 large sweet potatoes, chopped into cubes

• 3 tablespoons olive oil

• 1 teaspoon each: coriander and salt

• 1 inch fresh ginger root, minced

• 2 handfuls cilantro, chopped

• ¼ cup fresh lime juice

• 1 tablespoon raw honey

• 3 small tomatoes, chopped

Preheat oven to 400 degrees.

Place sweet potatoes on a baking sheet with oil, coriander and salt.

Bake for 45 minutes.

Whisk ginger, cilantro, lime and honey in a large bowl. 

Add potatoes and tomatoes.

Toss to combine and serve warm.

GET CREATIVE: Sprinkle goat cheese over the top. Roll the salad into wraps and slice length-wise into bite-sized pieces.

LENTIL BEET SALAD

You will need:

• 1 pound red and /or golden beets, chopped

• 4 tablespoons olive oil

• 1 teaspoon salt

• 2 cups indigo or green lentils, soaked for 3 or 4 hours

• 2 tablespoons brown mustard

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 red apple, chopped into cubes

• 2 tablespoons honey

• 2 cloves garlic, pressed or minced

Preheat oven to 400 degrees.

Place beets on a baking sheet with oil and salt.

Roast for 1 hour or until fork-tender.

Bring soaked lentils and 4 cups of water to a boil.

Reduce heat to simmer and cook, covered, about 45 minutes. 

Drain, discarding liquid, and rinse through a fine-mesh colander.

Place in a large bowl and toss with mustard, oil, vinegar, apple, honey and garlic.

Add beets, toss once more, and enjoy!

GET CREATIVE: puree the whole salad and shape it into burgers. Bake at 375 for 10 minutes on each side and enjoy with green salad and toasted sourdough bread drizzled with olive oil.

Spinach for spring

A wonderful spring vegetable, spinach is growing in many farmers' greenhouses right now. Enjoy its mineral rich content and know that your digestive tract will thank you for eating green fiber! You can substitute chard if you like, which is another delicious green member of the chenopodium family.

SPINACH ROSEMARY SOUP

Rosemary adds a complex flavor to this simple soup while helping to boost brain function and immunity.

You will need:

• 2 tablespoon olive oil

• 1 medium onion, chopped

• 3 cloves garlic, chopped

• 2 tablespoons rosemary, fresh

• 1/2 teaspoon nutmeg

• sea salt and black pepper to taste

• 2 cups red potatoes, rinsed and cubed

• 4 cups chicken or vegetable broth

• 6 cups fresh spinach (or chard)

To prepare:

Add oil to a large saucepan over medium heat. 

Add onion, garlic, rosemary, nutmeg, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 5 minutes. 

Pour in broth.. Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more.

Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired.

Serve the soup garnished with nutmeg, if desired, and topped with a spoonful of yogurt (cow or almond).

MUNG BEAN AND SPINACH STEW

This fresh spring stew will nourish you and re-vitalize your senses! Breathe in the aromas of ginger and chiles and savor their digestive power.

You will need:

• 3 tablespoons coconut oil

• 1/2 tablespoon minced ginger

• 2 cloves minced garlic

• 1/2 teaspoon chile powder

• 1 teaspoon smoked paprika

• 2 teaspoons Tamari or soy sauce

• 4 cups mung beans, soaked overnight and cooked

• 1 cup water

• 1/2 cup fresh cilantro

• 2 cups fresh spinach

• 1 cup cooked quinoa

• 1/3 cup toasted pumpkin seeds

To serve:

• Freshly squeezed lime juice

• Cilantro 

To prepare:

Rinse and drain mung beans. Cook in 8 cups water, skimming any foam that rises to the top. Once tender, drain and rinse once more.

Rinse and cook quinoa in 2 cups water with a pinch of salt.

Place minced garlic and ginger in a skillet with coconut oil. Saute on medium heat for 3 minutes, or until fragrant. Add chile, paprika, and tamari. 

Reduce heat to low. Add cooked mung beans and stir together.

Add water, cilantro and spinach.

Cook on medium heat until spinach is wilted, about 3 minutes.

Turn off the heat, stir in the rest of the ingredients, and serve in bowls garnished with fresh cilantro and lemon juice.

Brussels Sprouts

These adorable tiny cabbages might get a bad rap, but they are a delicious and ideal mid-winter cleansing food.

ROASTED ALMOND BRUSSELS SPROUTS

You will need:

• 2 tablespoons extra virgin olive oil

• 1 tablespoon stone ground brown mustard

• 1 teaspoon caraway seeds

• 1/2 cup almonds, chopped

• 1 pound Brussels sprouts, trimmed and cut in half, rinsed and patted dry

• ¼ teaspoon sea salt

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together the olive oil, mustard, caraway seeds, and almonds. Add the trimmed Brussels sprouts to the mixture, toss well, then spread them in an even layer on the prepared pan. Season the Brussels sprouts with sea salt and roast for 20 minutes, tossing occasionally.

Enjoy with white bean velouté.

WHITE BEAN VELOUTE

Choose cannellini (white kidney) or Vermont yellow-eye beans.

To soak dry beans, place ½ cup in a large bowl and cover with 1 inch water. Soak for 8 hours or overnight.

Pour beans through strainer and allow to drain.

Rinse with water until liquid runs clear through strainer.

Pour into a stock pot with 3 cups water.

Cover pot and turn heat on high.

Bring to a boil, watching carefully to make sure that beans do not boil over.

Once the pot has come to a boil, remove lid and reduce to medium heat. Foam will form on top of the water. Use a spoon to skim off the foam. Repeat this step periodically as you notice more foam. Cook beans 1 hour or until tender.

Strain and rinse once more.

If using canned beans, choose ones with no salt added (I like Eden Organics). Strain and rinse before proceeding.

Meanwhile, make caramelized onions (see below).

Once beans are cooked, add:

• ¼ cup olive oil

• 1 tablespoon dried thyme

• Salt and freshly ground black pepper

• Caramelized onions (see below)

Purée in food processor or with immersion blender.

CARAMELIZED ONIONS

Choose 1 large yellow onion. Chop off top and bottom, peel skin and slice in half width-wise.

Place two halves flat on cutting board and slice each one into thin crescent moons. Follow the ridges of the onion when chopping.

Heat 2 Tablespoons olive oil in a skillet that has a matching lid.

When oil is hot, add onions, stir briefly with spatula, turn burner down to medium-low, and cover.

Simmer for 10 minutes, stirring occasionally.

Add salt and any desired spices and simmer for 15 more minutes, until onion starts to brown.

Add water if onion is sticking to the bottom of the skillet.

Basil and Blueberries

These two foods are perfect for summer and have powerful digestive and anti-oxidant qualities. Cook and be well!

BLUEBERRY BASIL SAUCE

Rinse 2 cups fresh, organic blueberries.

Place in a stock pot with:

¼ cup water

pinch salt

1 Tablespoon almond butter

Cook on medium heat for 15 minutes, stirring occasionally.

Add 1 Tablespoon honey, stir well, and remove from heat.

Place in a blender with:

1 cup fresh basil leaves

1 Tablespoon lemon juice

Blend at lowest speed for 2 minutes.

Preserve in jars in the freezer or enjoy with salmon, chicken, or white beans.

Cacao Creations

Based on your requests, I am offering more tantalizing ways to cook and savor cacao. Click this link to let me know what you think! Your feeback helps me improve my offerings. 

Red Chile Mole

¼ cup coconut oil

1 large onion, minced

1 teaspoon red chile powder (ancho is wonderful)

½ teaspoon cumin seeds

1 teaspoon cumin powder

2 teaspoons coriander powder

½ teaspoon clove powder

½ teaspoon cinnamon powder

1 teaspoon black pepper

1 teaspoon salt (or more to taste)

1 Tbsp. unsweetened cocoa powder

¼ cup raisins

2 Tbsp. tahini (roasted sesame seed butter)

4 garlic cloves, crushed (in a garlic press)

In a large skillet, melt coconut oil. Add the chile and cumin seeds. Toast on low for 2 minutes. Meanwhile, chop the onion and add it to the skillet. Add the rest of the spices EXCEPT the cocoa powder. This will come later. Cover and cook on low heat, stirring occasionally, for 15 minutes.

You can add a splash of water if the onions are sticking to the bottom of the skillet.

In a small bowl, pour boiling water over the raisins. Let them soak for 5 minutes. Drain ¾ of the water, add tahini, and mix well. Add this mixture to the skillet.

Now add the cocoa powder. Stir well to incorporate the flavors. Press the garlic into the skillet and cook, covered, for 5 minutes.

Enjoy over rice, grilled chicken, pinto beans, or cornbread.

***

Chocolate Almond Chicken

You will need:

¼ cup coconut oil

1 large onion, minced

1 inch fresh ginger root, minced

1 teaspoon cumin powder

2 teaspoons coriander powder

½ teaspoon black pepper

½ teaspoon cinnamon powder

1/4 cup almonds, coarsely chopped

1 cup almond milk

1 teaspoon salt (or to taste)

1 pound organic, free-range chicken breasts or boneless chicken thighs

1 Tablespoon unsweetened cocoa powder

2 cloves garlic, minced or pressed

In a large skillet, melt coconut oil. Chop the onion and ginger. Add these to the skillet. Add the rest of the spices EXCEPT the cocoa powder. Saute for 5 minutes.

Add the chicken, raise the heat to high and saute, stirring constantly with a metal spatula, for 5 minutes or until chicken is lightly browned.

Add the almonds and almond milk.

Cover and cook on low heat, stirring occasionally, for 20 minutes.

Now add the cocoa powder. Stir well or whisk gently to incorporate the flavors. Press the garlic into the skillet and cook, covered, for 5 minutes.

Enjoy over corn tortillas and with a side of cooked greens if you like.

***

Corn Tortillas

You will need:

2 cups masa harina (fine corn flour)

water

1 teaspoon lime juice
2 teaspoons salt
1 Tablespoon or olive oil

The night before making tortillas:

In a mixing bowl, place 1 ½ cups masa harina, lime juice, salt, and enough water to make a thick batter.Cover with cloth and allow to sit for 8 to 24 hours.


Stir well. Let the dough remain like a thick batter.
Heat a cast-iron or heavy-bottomed skillet on high heat. Add enough oil to coat skillet thinly.

Prepare dough by mixing remaining ½ cup masa harina and olive oil into batter.

If you have whole corn kernels, add a handful to the batter for texture.

Pour batter in pancake shapes on skillet and cook for 2 minutes on first side and 4 minutes on second side. Use a spatula to flip.

If the oil on the skillet is smoking, reduce heat, wipe off with a paper towel, and resume process with less oil.

When each tortilla is done, place it in a damp cloth and cover it to keep pliable.

***

Cardamom Brownies with Raspberry Jam Swirl

Dry ingredients:

1 ½ cups flour (spelt OR a mixture of millet and rice for gluten-free option)

½ cup unsweetened cocoa powder

pinch salt

1/2 teaspoon each: cardamom and cinnamon

Wet ingredients:

2 eggs OR 4 Tablespoons flaxseed meal

½ cup maple syrup 

¼ cup melted coconut oil

1 cup chopped, unsweetened chocolate

1 teaspoon vanilla extract

Preheat the oven to 350 degrees.

Combine the dry ingredients in a mixing bowl and stir together.

Make a well in the center, combine the wet ingredients and stir until thoroughly blended. Incorporate dry into wet and stir until just blended.

Grease 8 or 9 inch baking pan with vegetable oil. Pour batter into greased pan. 

Take 4 Tablespoons of raspberry jam (I like Bionaturae or another fruit-sweetened kind) and whisk it in a spouted container with 2 Tablespoons vegetable oil. Pour in a pattern all over the brownie batter. Have fun with the swirling patterns!

Bake for 30 minutes, or until a knife inserted into the center tests slightly damp. Allow brownies to cool for 15 minutes before slicing and serving.

***

Pear Chocolate Tart

For the crust:

1 ½ cups flour (wheat-free : ¾ cup each barley & spelt; gluten-free: 1 cup millet four & ½ cup rice flour)

1 cup almond meal

1/2 cup solid coconut oil, cut into pearl-sized chunks

pinch salt

1 teaspoon cinnamon

3/4 cup almond milk

About 2 fresh, ripe pears, sliced into eight sections 

For the filling:

1 egg (OR 2 T flaxseed meal dissolved in boiling water if you prefer vegan)

¾ cup maple syrup

¼ cup melted coconut oil 

¾ cup unsweetened cocoa powder

1 cup almond milk

1 cup chopped unsweetened chocolate

1 teaspoon vanilla extract

1/2 teaspoon cardamom

pinch salt

Preheat the oven to 350 degrees.

Grease a pie plate with vegetable oil.

Combine all the crust ingredients EXCEPT almond milk. Coat the coconut oil with flour. Add the milk,  stir gently, and press into the pie plate to make a crust. Do not worry if it doesn't go all the way up the sides. Just use your hands to make sure it is of uniform thickness.

Arrange the pears over the crust.

In the same bowl, mix the ingredients for the filling. Pour them over the pears.

Bake for 40 minutes, or until a knife inserted into the center tests clean.

Serve with a garnish of maple yogurt of you like.

***

Zoom Balls

You will need:

1 cup tahini (roasted sesame seed butter)

½ cup cashew or almond butter

¼ cup honey (more or less to taste)

¼ cup toasted, ground oats

3 Tablespoons coarsely chopped almonds or sunflower seeds

1 teaspoon each: cinnamon and cardamom powder

2 Tablespoons unsweetened cocoa powder

Mix tahini, nut butter and honey until smooth.

Add oats and nuts - mix in well.  Mix in enough coconut to make dough thick.

Add spices and cocoa powder. Mix once more.

Roll the dough into small balls. You can also spread the mixture onto a baking sheet and cut into squares.

Store the balls in baking tins in a cool place. They will last for 3 weeks.

Summer foods to savor and share

Summer solstice is just one week away, bringing the sun's culmination and the longest day. Pause and reflect on all that has transpired since spring. 

Seeds planted by birds, farmers' hands, and our intentions have begun to germinate. Summer's expansive energy helps prepare these seeds to grow strong and healthy. 

Try these recipes to celebrate summer and share food with friends. Take them on a picnic or a camp-out!

Strawberry Pea Salad with Mint Vinaigrette

For the salad:

1 cup sugar snap peas

2 cups strawberries

2 cups salad greens

For the vinaigrette:

4 Tablespoons good olive oil or local sunflower oil

2 Tablespoons balsamic vinegar

1 handful freshly chopped mint

salt and pepper to taste

Rinse peas and strawberries. Break the tips off the peas and remove the strings. Place them in your serving bowl.

Cut tops off of strawberries and slice them into the bowl.

Add salad greens and mix everything together.

In a pint-sized mason jar, whisk together the dressing ingredients. Pour over salad and allow to marinate for 15 minutes at room temperature or up to 2 hours in the refrigerator before serving.

Garnish with goat cheese if you like.

***

Pinto Bean Cornbread Casserole

You will need:

1 Tablespoon sunflower oil

1 onion, chopped

2 garlic cloves, minced

2 medium zucchini, chopped

1 1/2 cups cooked pinto beans

1/2 cup fresh or frozen corn kernels

1 teaspoon each: cumin, chipotle powder, oregano, coriander

1/2 teaspoon each: salt, black pepper

1/2 pound fresh spinach

1 cup coarsely ground cornmeal

1/2 teaspoon salt

Preheat oven to 325 degrees.

Heat the oil in a deep, round cast iron skillet on medium-high heat.

Add the onion and cook until soft, about 7 minutes.

Add the garlic and cook for 1 more minute.

Add zucchini and cook for 10 more minutes, until soft.

Add the cooked pinto beans, corn, spices, and 1/2 cup water.

Bring to a simmer, reduce the heat to medium low, cover, and cook for 15 more minutes.

Add spinach, cook 2 minutes or until wilted, and turn off heat.

Meanwhile, in a separate pot, heat 3 cups water. When boiling, add 1/2 teaspoon salt and whisk in the cornmeal. Reduce the heat to low and cook for 5 minutes or until thickened, stirring frequently.

Pour the cornmeal mixture on top of the bean mixture in the skillet and spread it out in one even layer. Bake for 30 minutes. Yum!

***

Chocolate Pecan Cake with Coconut Frosting

For the cake batter, melt these ingredients over low heat in a small pot or double boiler:

3 ounces unsweetened chocolate

2 Tablespoons coconut oil

1 Tablespoon vanilla extract

4 Tablespoons unsweetened cocoa powder

1 ripe, mashed banana

4 Tablespoons maple syrup

Pecan Tree Flowering

1/3 cup unsweetened almond or rice milk

Meanwhile, in a mixing bowl, whisk together: 

1/4 cup coconut flour (I like Bob's Red Mill brand)

1/4 cup unsweetened, shredded coconut

2 Tablespoons ground flax meal 

1/4 cup coarsely chopped pecans

1 teaspoon cinnamon

pinch salt

Preheat oven to 350 degrees.

Allow melted chocolate mixture to cool for 5 minutes. Then, whisk it into the rest of the batter.

Add 1 Tablespoon apple cider vinegar.

Pour into greased cake pan. 

Bake for 25 minutes at 350 degrees.

As cake bakes, make the coconut frosting. In a small pot, melt together:

1/4 cup coconut butter or, if you can find it, 'coconut manna' (I like Nutiva brand)

2 Tablespoons unsweetened, shredded coconut

1 Tablespoon vanilla extract

4 Tablespoons maple syrup

1/4 cup unsweetened almond, rice or soy milk

When cake is baked, allow it to cool for 30 minutes. Drizzle icing over the top and spread gently with a knife. Allow to cool completely before serving.

Simple, Healing Meal

To soothe your spirit, cleanse your organs, and prepare yourself for the transition into summer, try to eat this meal for lunch and/or dinner for a week.

Kitchari means mixture, usually of two grains. In Ayurvedic medicine, which originates in India, food is considered medicine. This recipe comes from that tradition and is particularly nourishing and easy to digest. I like to prepare the rice and lentils separately and mix them in my bowl.

For the rice:

Rinse 1 cup long grain brown rice.

Bring to a boil with 2 cups water. Reduce heat to simmer and cook , with lid askew, for 30 minutes.

In a skillet, heat 1 Tablespoon ghee or coconut oil with:

            1 teaspoon salt

            1 teaspoon each: mustard seed, cumin seed, cumin powder, coriander powder, turmeric powder

When seeds start popping, turn off heat and slowly pour mixture into cooking rice.

You can add zucchini, summer squash, peas, cauliflower, broccoli or asparagus to the rice.

For the dahl:

Rinse 2 cups yellow split lentils. Drain and bring to a boil with 5 cups water.

Reduce heat to medium and cook, uncovered, for 30 minutes, stirring occasionally.

Skim off any white foam that develops and discard it.

In a skillet, heat 1 Tablespoon ghee or coconut oil with:

            1 teaspoon salt

            1 Tablespoon each: cumin powder and garam masala

            1 teaspoon each: turmeric and coriander

Add vegetables such as beets, carrots, sweet potatoes, collards, kale and spinach to the skillet. Add 1 cup water, cover, and simmer on low heat for 15 minutes. Mix into the lentils, stir, and enjoy!

Different kinds of burgers

Would you like to put something other than meat on your barbecue grill? 

Try these options:

Portobello Black Bean Burgers

1/2 pound portobello mushrooms, wiped clean

1 small can black beans, rinsed and drained (I like Eden Organics)

1 teaspoon each cumin and coriander

1/2 tsp salt

1 egg

Vegetable oil for cooking

Preheat oven to 375 degrees.
In a food processor, chop mushrooms into extra fine pieces. Saute on medium heat with vegetable oil for 15 minutes. Return to food processor.
Add beans, spices, salt, and egg; process until fully combined. Liberally coat a large nonstick baking pan with vegetable oil. Form 4 patties, then gently place onto baking sheet. Bake for 10 minutes, flip with a spatula, and bake for 10 more minutes. 

Garnish with avocado slices and enjoy with salad and sourdough bread!

Lentil Carrot Burgers

1 cup brown lentils

2 cups water

1 Tbsp cooking oil

1/2 cup onion, finely chopped

2 cloves minced garlic

1/4 cup grated carrots

1 tsp each: cumin, paprika, salt

Fresh black pepper to taste

1/2 cup sunflower seeds

1/2 cup quick oats

1 Tablespoon tahini (roasted sesame seed butter)

1/4 cup minced fresh basil or parsley

Soak lentils in hot water for 2 hours. Drain and rinse lentils.

Place drained lentils in a 4 quart pot with 2 cups of water. Bring to a boil, then simmer, un-covered for 1 hour. Skim off any foam that rises to the top.

Preheat oven to 375 degrees.

Remove lid and turn heat up to medium, stirring occasionally, until remaining liquid has been absorbed. Mash lentils with a potato masher or immersion blender.

Chop onions and garlic. Grate carrots.

Sauté onion and garlic with oil in a frying pan until onion is soft, about 5 minutes. Add spices and stir to incorporate.

Add oats, sunflower seeds and grated carrots.Cook for 2 more minutes. Turn off heat.

Add minced basil or parsley and tahini.

Place in a bowl and knead briefly with your hands to make a stiff mixture. If it does not seem stiff enough, add a few more oats.

Grease a baking sheet with vegetable oil. Shape the lentil mixture into patties and place each one on the baking sheet. 

Bake for 10 minutes, flip with a spatula, and bake for 10 more minutes. 

Garnish with pesto and goat cheese and enjoy with salad and sourdough bread!

Get Creative With One Ingredient

In my last post, I explored how sweet potatoes can become healthy desserts. This delicious vegetable, which is rich in beta carotene to promote healthy skin and keen eyesight, also offers a wide array of anti-oxidant plant compounds that ease digestion and reduce intestinal inflammation.

When you purchase a few pounds of sweet potatoes, try to prepare a few different dishes with them. This practice will reveal how versatile one vegetable can be when combined with various spices and other ingredients. Savor this rooting, warming food as winter's coldest full moon wanes its way into spring.

Sweet Potato Spread

Chop one large sweet potato into ¼ inch cubes.

Place in stock pot, cover with water, cover with a lid, and bring to a boil.

Boil for 10 minutes or until cubes are tender when poked with a fork.

Drain water and place boiled sweet potatoes in food processor

Add:

            ¼ cup olive oil

            ½ teaspoon each: cinnamon, coriander, nutmeg, cardamom

            2 teaspoons salt

            You can also add 1 Tablespoon almond butter or ¼ cup fresh ground almonds if desired

Blend at highest speed for 2 minutes.

Serve and enjoy with oatmeal, on toast, or by itself as a snack.Garnish with chives if you like.

Sancocho de Habichuelas Rojas – Dominican Sweet and Sour Red Bean Stew

Soak 2 cups kidney beans in water overnight. Rinse, drain, and boil in 5 cups water until tender (about 35 minutes). You can also buy 1 can cooked kidney beans. I like Eden Organic salt-free brand.

While beans are cooking, prepare these vegetables:

            1 large yellow onion, peeled and diced

            2 medium sweet potatoes, skin on, rinsed and cubed

            2 medium gold potatoes, skin on, rinsed and cubed

            3 cloves garlic, minced

            ½ bunch fresh parsley, chopped

Set aside.

Coat the bottom of a soup pot with 4 Tablespoons vegetable oil (I like olive or sunflower).

Add onion, reduce heat to medium, cover, and simmer for 10 minutes.

When onion is translucent, add sweet potatoes and potatoes. Increase heat to high and sear the vegetables for 5 minutes, until their surfaces turn golden.

Reduce heat to low and add:

            2 teaspoons salt

            1 Tablespoon each: dried thyme and coriander powder

            ½ Tablespoon dried oregano

            1 Tablespoon lemon or lime juice

            1 can crushed tomatoes (I like Muir Glen) or 3 large whole tomatoes (when in season)

            ½ cup water

Mix well and simmer for ½ hour. Add garlic and parsley, simmer for 5 more minutes, and enjoy! Keeps in fridge for 5 days.

Bake pie for comfort and community

The cold reminds me to keep warm, tend to my home, and remember to rest as the animals do. To honor this hibernation time, make space in your day to slow down and bake a pie. 

 

When we cook, we gain the opportunity to connect with the ingredients that will nourish us. As we peel fruits and vegetables, knead dough, and smell spices, our senses awaken to the delight of the delicious food to come. Use your imagination!

By baking this pie, you create a whole meal, which is ready to be sliced and shared with friends and family. As we eat together, we remember the importance of community. Take time to sit down for dinner with others. Silently savor the flavors for a few moments. Talk about them together. Feel the support that can come from sharing food with companions. This connection can provide true nourishment.

Here's a simple pie crust recipe made with leftover grains. 

Mix the following ingredients together: 
2 cups whole grain spelt flour or rice flour 
½ cup leftover brown rice, quinoa, millet or oatmeal
1 teaspoon salt

Make a well in the center of the bowl and add: 
¼ cup water 
¼ cup vegetable oil (I like organic sunflower oil) 
1 egg 
Incorporate all ingredients together and add a splash of water of needed. Dough needs to be firm enough that you can pick it up with your hands and shape it into a flat disc.

Preheat the oven to 425 degrees.

Grease a 9 inch cake or pie pan with vegetable oil.

Spread three quarters of the dough evenly into the bottom and along the sides of a 9 inch round pie or cake pan. Save one quarter to crumble over the top.

Pour filling into crust - see filling ideas below.

Use your fingers to spread the remaining dough over the top of the vegetables to make a crumble topping. It does not have to be perfect. Leave some air holes.

Bake for 45 minutes, or until a knife inserted into the center tests clean.

Here are some ideas for fillings, both savory and sweet. You can include spices like thyme and garlic to strengthen immunity or ginger root and cinnamon to stimulate circulation.

>>Caramelized onions and collard greens

>>Roasted roots - try turnips, beets, and carrots

>>Steamed, pureed sweet potatoes with salt, pecans and 2 beaten eggs

>>Ground turkey cooked with braised kale, garlic, and thyme

>>Cooked pinto beans with cumin, corn and roasted butternut squash 

>>Crimini mushrooms, celeriac and green cabbage sauteed in ghee

>>Coarsely chopped red apples tossed with cinnamon and maple syrup

To achieve a flaky crust, bake your pie at 425 degrees for the first 20 minutes and then lower oven temperature to 375 degrees for the next 20 to 30 minutes.

Questions? Contact me as you assemble your creation. 

Enjoy!

Pinto Beans, Chicos and Roasted Chiles

Fall in New Mexico offers a delicious harvest. In this arid climate, local people have been growing beans and corn for centuries. The abundant desert sun also allows chile peppers, sweet yellow, mild green, and spicy red, to grow bountifully. Every Saturday, vendors from the nineteen Northern New Mexican Pueblos come the the Santa Fe Farmers Market to sell their produce. 


I had the opportunity to talk with a farmer who had just threshed his crop of pinto beans, sweet corn, and chiles. As I sifted my fingers through the bushel basket of beans, he shared his wisdom about ways to cook the pintos so that they grow soft and digestible while maintaining their shape. 


Here is my interpretation of his recipe for cooked pinto beans:

Chiles with chicos (left) and pintos (right)

In a stockpot, place 1 cup of beans in 5 cups of boiling water; boil for 2–3 minutes, cover and set aside overnight. The next day, most of the indigestible sugars will have dissolved into the soaking water. Drain, and then rinse the beans thoroughly before cooking. Cook fresh beans for 30 minutes or dry beans for 50 minutes, skimming off any foam that rises to the top.


"We cook these beans with chicos", he told me, while opening a bag of smoked sweet corn for me to smell. The aroma, earthy and rich, tantalized my senses. I listened to his stories about the importance of preserving corn so that it lasts for the whole winter. First he described making chicos, sweet corn kernels smoked in their husks and dried in the sun. 


Then, he detailed the way to make posole, corn soaked in lime water and ash. This process, known as nixtamalization, is essential for producing whole grain dishes such as posole and hominy as well as masa harina, the corn flour from which tortillas and tamales are made.
Soaking the corn keeps it from sprouting while in storage. In addition to preserving the grain as foodstuff, this process also affords several significant nutritional advantages over untreated maize products. It converts B vitamins into a form that the body can easily absorb. It also makes amino acids and calcium more readily available.


Both forms of alchemy allow the corn to last for many months while creating a flavorful and digestible variation on this starchy vegetable.


Even though you may not be able to find chicos outside of New Mexico, posole is more readily available. When you have a winter day to spend at home, try this recipe for Posole Stew. It will take about 6 hours to cook and the final flavor is well worth the wait.

1 pound prepared posole corn, well-rinsed         

1 medium onion, chopped
2 cloves garlic, minced
10 cups water

1/4 teaspoon oregano

1 teaspoon ground cumin
5 cups water, approximately

3-6 dried red chile pods, rinsed and crumbled
2 tablespoons salt                     

Place posole and 10 cups water in large stewing pot. Bring mixture to a boil at high heat. Reduce heat to low and simmer posole for 5 hours. Add the remaining ngredients to posole and simmer for 1 hour. 

Whether cooking beans with chicos or posole, many New Mexicans add freshly roasted green and red chiles. Their spicy sweetness lends even more depth to these traditional foods. 


Beyond being staple foods of the pueblos in Northern New Mexico, beans and corn are both food and seed. Every time we save a kernel of corn or a bean, we create the possibility for another crop to grow next year. Beyond their capacity to nourish us with a balance of protein and carbohydrates, these delicious seeds also feed the soil with their bio-available abundance of nitrogen, phosphorous and calcium.


No wonder each pueblo offers gratitude for beans and corn in its traditional dances and speaks of their meaning in their creation stories. Make time to cook and savor the simple richness of these foods for yourself.

Roasted Chiles

Roasting Chiles

Recipes from Sage Mountain

I had the honor of cooking for an herbal learning program at Sage Mountain Herbal Retreat Center (www.sagemt.com) this weekend. A few showy lady slippers are still in bloom and the gardens abound with pink malva, purple clary sage, shy violets and fragrant lemon balm. I included all these edible flowers in our salads! 

Basmati Brown Rice with roasted beets, peas, mint and basil

Rinse ½ cup basmati brown rice.

Pour into a cooking pot with 1 ½ cups water.

Bring to a boil; then reduce to simmer.

Add 1 teaspoon salt and 2 Tablespoons olive oil.

Simmer, covered, on low heat for 45 minutes.

Peas!

Meanwhile, chop 3 beets into bite-sized chunks.              

Preheat oven to 425 degrees.

Place beets in a glass baking dish, coat with olive oil, sprinkle with salt, and roast for 30 minutes.

As beets and rice are cooking, mince 2 large handfuls fresh basil and 1 small handful fresh mint.

When the rice is 5 minutes or less from completion, add:

>>minced herbs

>>½ cup peas (either shelled ones or whole snap peas)

When rice is cooked, add roasted beets and a splash of lemon juice. Mix everything together, taste for salt, and enjoy!

White Bean Soup with Zucchini and Garlic Scapes

Choose cannellini (white kidney) or Vermont yellow-eye beans.

To soak dry beans, place ½ cup in a large bowl and cover with 1 inch water. Soak for 8 hours or overnight.

Pour beans through strainer and allow to drain.

Rinse with water until liquid runs clear through strainer.

Pour into a stock pot with 3 cups water.

Cover pot and turn heat on high.

Bring to a boil, watching carefully to make sure that beans do not boil over. 

Once the pot has come to a boil, remove lid and reduce to medium heat.

Cannellini beans

Foam will form on top of the water. Use a spoon to skim off the foam. Repeat this step periodically as you notice more foam. Cook beans 1 hour or until tender. Strain and rinse once more.

If using canned beans, choose ones with no salt added (I like Eden Organics). Strain and rinse before proceeding.

While beans are cooking, heat olive oil in a skillet. Add:

>>2 cups fresh garlic scapes

>>2 large zucchini, chopped into crescents

>>1/2 Tablespoon each: salt and black pepper

Pour 1/3 cup white wine over the vegetables and sear them on high heat.

Then cover and cook on medium heat for 15 minutes, or until vegetables are tender. 

If you have fresh culinary herbs, mince and add the following:

>>6 sprigs thyme

>>2 sprigs lavender flowers

>>6 sprigs marjoram

>>6 sprigs rosemary

>>5 sprigs savory

If using dried herbs, add 2 teaspoons each except lavender, which only required 1/2 teaspoon.

Add 4-5 cups water, bring to a boil, reduce to simmer, and cook soup for 1/2 hour or more if you wish.

When beans are tender, drain them and add them to the soup pot.

Basil Parsley Pesto

Genovese basil

In blender, mix:

3 T olive oil

¼ cup sunflower seeds

2 teaspoons salt

1 Tablespoon lemon juice

Add:

Fresh flat-leaf parsley (½ bunch)

Fresh basil (1 bunch)

Blend at highest speed for 2 minutes.

Enjoy with vegetable fritters, rice dishes, 

or flat breads.

Rosewater Cookies

Preheat oven to 350 degrees.

Mix these dry ingredients in a bowl:

>>1 ½ cups rice flour or spelt flour

>>1 Tablespoon each: cinnamon and cardamom

>>Pinch salt

Make a well in the center of the flours and spices and add:

>>5 Tablespoons unsweetened applesauce

>>1 Tablespoon vanilla extract

>>¼ cup coconut oil, softened at room temperature

>>¼ cup maple syrup

>>4 Tablespoons honey

>>2 Tablespoons rosewater (in wellness section of most health food stores)

Rosa canina

Mix wet and dry ingredients together.                     

Oil a cookie sheet and drop dough onto it in spoonfuls.

Slide cookie sheet into oven and bake for 10 minutes. Remove, flatten each cookie gently with the back of a fork, and bake for 10 more minutes.

Summer Black Bean and Lime Soup

Black Bean and Lime Soup

Makes 6 servings

Ingredients

3 cups cooked black beans - Soak overnight, rinse, bring to a boil with 8 cups water. Cook for 30 minutes or until tender, skimming off any foam that rises to the top. Rinse and incorporate as directed below.

1 Tbsp olive oil
1 Tbsp cumin
1 cup chopped onions
1 cup sliced carrots
2 cloves garlic
4 cups vegetable stock or water
½ Tbsp chipotle powder

½ Tbsp coriander powder
1/4 cup plus 2 Tbsp lime juice

Fresh lime

Fresh cilantro

Heat olive oil in a nonstick or heavy-bottomed frying pan over medium heat. When hot, add whole cumin and brown it. Take caution not to burn it.

Add chopped onions, carrots, garlic, coriander and chipotle powder.

Cook slowly until browned.

Puree the beans with 4 cups stock in a blender or food processor.

Add the vegetable mixture, ¼ cup lime juice, and salt to taste.

Either leave the vegetables chunky or process once more until smooth.
If the soup is too thick, thin it with more stock.

Garnish each serving with a slice of lime and a sprinkling of finely chopped fresh cilantro.

Serve with corn tortillas, rice, or try this cornbread recipe.

Corn Bread

Dry ingredients:

1 cup corn meal (I like the Early Riser Cornmeal from Butterworks Farm in Vermont)

½ cup freshly ground rolled oats

¼ cup freshly ground millet (or oats if you prefer)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Wet ingredients:

Capful apple cider vinegar

¼ cup vegetable oil (I like olive or sunflower oil)

½ cup milk (cow, almond or rice)

1 egg OR ¼ cup applesauce OR 2 spoonfuls nut/seed butter

Preheat the oven to 375 degrees. Grease an 8 inch pan with vegetable oil.

In a spice grinder, grind first the oats and then the millet into flour-like consistency and place in a mixing bowl This may take a few rounds of grinding.

Add the rest of the dry ingredients and stir together.

In another bowl, combine the wet ingredients and stir until thoroughly blended.

Pour in the wet mixture into the dry and stir together vigorously until thoroughly combined.

Pour batter into greased pan and bake for 40 minutes, or until a knife inserted into the center tests clean.

For variety, you can add fresh basil and corn kernels in the summer, steamed winter squash in the fall/winter, or rosemary and lemon in the spring.

Recipes from LACE class

We had another successful cooking adventure in the LACE community kitchen this past Saturday. Here are the recipes for you to try. Enjoy!

Golden Rice and Carrot Casserole

Rinse ½ cup short grain brown rice.

Place in a bowl, fill with enough water to cover, and soak for 2 hours or so.

Drain and rinse rice.

Pour into a cooking pot with 1 ½ cups water.

Bring to a boil; then reduce to simmer.

Add ½ teaspoon turmeric.

Simmer, with pot lid slightly ajar on low heat for 45 minutes.

Meanwhile, chop 1 large yellow onion into crescents.

Heat olive oil in a skillet and add onions.

Turn down the heat to medium low.

Add 1 teaspoon each: salt, cumin, coriander, paprika, cinnamon

Cover and simmer for 5 minutes.

Add a splash of white wine OR lemon juice. Allow to simmer for 10 more minutes.

Take 5 medium carrots, wash them, and cut them lengthwise into quarters.

Add to skillet with 1/3 cup water and bring to a boil.

Reduce heat to medium and simmer, covered, until carrots are tender (about 15 minutes).

Add more water if necessary.

Preheat oven to 375 degrees.

Oil a 9x13 rectangular glass baking dish.

Fill with alternating layers of the cooked rice and the carrot/onion sauté. Finish with a layer of carrots.

In a small glass measuring cup, whisk together:

¼ cup water

2 Tablespoons tahini (roasted sesame seed butter)

1 Tablespoon lemon juice concentrate

¼ cup dry-toasted walnut pieces

Pour this mixture over the rice and carrots.

Bake at 375 degrees for 20 minutes.

If you would like a crusty topping for your casserole, purée 1 cup of carrot/onion sauté in the blender, add an additional ¼ cup toasted walnut pieces, and spread over the top before baking.

Serve with the protein of your choice and fresh salad greens in the warmer or steamed kale in the colder months.

Pinto Beans with Spinach and Leeks

To soak dry beans, place ½ cup dry pinto beans in a large bowl and cover with 1 inch water.

Soak for 8 hours or overnight.

Pour beans through strainer and allow them to drain.

Rinse with water until liquid runs clear through strainer.

Pour into a stock pot with 3 cups water.

Cover pot and turn heat on high.

Bring to a boil, watching carefully to make sure that beans do not boil over. Once the pot has come to a boil, remove lid and reduce to medium heat.

Foam will form on top of the water. Use a spoon to skim off the foam. Repeat this step periodically as you notice more foam. Cook beans 1 hour or until tender.

Strain and rinse once more.

If using canned beans, choose ones with no salt added (Eden Organics). Rinse before using.

As beans are cooking, take two leeks, cut lengthwise and rinse well.

Place 2 Tablespoons olive oil in a skillet and sauté the leeks for 5 minutes.

Add salt and freshly ground black pepper.

Meanwhile, wash and chop 1 large bunch spinach.

Add to the leeks and sauté for 5 more minutes, until spinach is well wilted.

Add cooked beans to skillet, mix together, serve and enjoy!

For protein, you can add toasted walnuts, baked tempeh or sautéed chicken sausage to the dish.

Almond Ginger Cookies

Preheat oven to 350 degrees.

In spice grinder, grind to make freshly milled flour:

½ cup almonds

1 cup rolled oats – look for local oats in the bulk section

Pour flours into bowl, add and mix well:

1 cup rice flour or barley flour

1 Tablespoon each: cinnamon, allspice & ginger root powder

Pinch salt

Make a well in the center of the flours and spices and add:

1 egg OR 1 Tablespoon ground flax seed

1 Tablespoon vanilla extract AND 1 teaspoon almond extract

¼ cup olive oil

1/3 cup rice syrup OR ¼ cup maple syrup

Mix wet and dry ingredients together.

Oil a cookie sheet and drop dough onto it in spoonfuls.

Slide cookie sheet into oven and bake for 10 minutes. Remove, flatten each cookie gently with the back of a fork, and bake for 10 more minutes.

More Spring Recipes

Turnip and Purple Cabbage Swirled Soup
This beautiful recipe allows you to pour one soup into the other and create a spiral pattern in your bowl.
Start with two soup pots on your stove. Cover the bottom of each with olive oil and slowly heat the oil as you are chopping onions.
Chop off top and bottom of two onions. Peel skin and slice in half width-wise.
Place two halves flat on cutting board and slice each one into thin crescent moons. Follow the ridges of the onion when chopping.
When oil is hot, add onions, stir briefly with spatula, turn burner down to medium-low, and cover.
Simmer for 10 minutes, stirring occasionally.
Add salt and thyme to one pot. Add salt and coriander to the other.
Simmer for 15 more minutes.
Meanwhile, chop 4 turnips into small chunks.
Chop 1 medium red cabbage into threads, removing the hard inner core.


Add turnips to coriander-spiced pot. Add 1 Tablespoon whole ground brown mustard.
Add cabbage to thyme pot.
Add enough water in each pot to cover vegetables. Bring both to a boil, reduce to simmer, and cook with the lid on until vegetables are soft.
With an immersion blender, puree each soup. Taste for salt.
Pour turnip soup into each bowl.
Pour cabbage soup into large measuring cup with spout and the pour a spiral into the turnip soup. Enjoy!

Quinoa Biscuits

Dry ingredients:
1 ½ cups quinoa, freshly ground
1 teaspoon baking soda
2 teaspoons salt
1 Tablespoon each coriander and thyme

Wet ingredients:
Capful apple cider vinegar OR lemon juice concentrate
¼ cup vegetable oil (olive or sunflower oil)
½ cup water
1 egg OR OR 2 spoonfuls nut/seed butter

Preheat the oven to 375 degrees.

Grease a cookie sheet with vegetable oil.

In a spice grinder, grind the quinoa into flour-like consistency and place in a mixing bowl This may take a few rounds of grinding.

Add the rest of the dry ingredients and stir together.

In another bowl, combine the wet ingredients and stir until thoroughly blended.

Pour in the wet mixture into the dry and stir together until just blended. Add more water as needed to make biscuit-like consistency.

Shape each biscuit by rolling a golf ball-sized piece of dough into a ball between your palms. Flatten it onto the cookie sheet. Make sure that each biscuit is about the same size and thickness (approximately ½ inch thick).

Bake for 25 minutes, or until a knife inserted into the center tests clean.

Artichoke Spread

Open one glass jar artichoke hearts and drain water out.
Place artichoke hearts in blender.

Add:
¼ cup olive oil
½ Tablespoon lemon juice concentrate
2 teaspoons salt
½ Tablespoon dry thyme leaf.
Blend at highest speed for 2 minutes.
Serve and enjoy with biscuits or in sandwiches.

Refreshing Recipes

To ease the transition into spring, try these recipes.
Whether you make them separately or as a complete meal, each one will awaken our palate to a new set of pungent and sour flavors. Enjoy!

Apple Daikon Fritters

Wet ingredients:
1Tablespoon tahini
2 Tablespoons lemon juice
¼ cup vegetable oil
½ cup fresh grated daikon radish
1 ½ cups fresh grated red apples

Dry ingredients:
¼ cup flour: spelt or rice (choose the one you prefer)
2 teaspoons salt
2 Tablespoons ground flax seed meal

Preheat the oven to 375 degrees.
Grease a large glass baking tray (9x12) with vegetable oil.
In a bowl, combine the wet ingredients and stir until thoroughly blended.
Make a well in the center of the wet ingredients.
Combine the dry ingredients in the well and then incorporate with the wet ingredients.
Spoon generous heaps onto baking tray and flatten into a small pancake shape.
Bake for 30 minutes.
Enjoy piping hot with parsley pistou!

Parsley Pistou

In blender, mix:
3 T olive oil
¼ cup almonds, ground in spice/coffee grinder
2 teaspoons salt
1 Tablespoon lemon juice
Freshly chopped flat-leaf parsley (½ bunch)

Blend at highest speed for 2 minutes.
Enjoy with vegetable fritters or flat breads.

Turnip and Purple Cabbage Swirled Soup
This beautiful recipe allows you to pour one soup into the other and create a spiral pattern in your bowl.

Start with two soup pots on your stove. Cover the bottom of each with olive oil and slowly heat the oil as you are chopping onions.
Chop off top and bottom of two onions. Peel skin and slice in half width-wise.
Place two halves flat on cutting board and slice each one into thin crescent moons. Follow the ridges of the onion when chopping.
When oil is hot, add onions, stir briefly with spatula, turn burner down to medium-low, and cover.
Simmer for 10 minutes, stirring occasionally.
Add salt and thyme to one pot. Add salt and coriander to the other.
Simmer for 15 more minutes.
Meanwhile, chop 4 turnips into small chunks.
Chop 1 medium red cabbage into threads, removing the hard inner core.
Add turnips to coriander-spiced pot. Add 1 Tablespoon whole ground brown mustard.
Add cabbage to thyme pot.
Add enough water in each pot to cover vegetables. Bring both to a boil, reduce to simmer, and cook with the lid on until vegetables are soft.
With an immersion blender, puree each soup. Taste for salt.
Pour turnip soup into each bowl.
Pour cabbage soup into large measuring cup with spout and the pour a spiral into the turnip soup.

Lemony Oat Cakes

Dry ingredients:
2 cups rolled oats, freshly ground in spice/coffee grinder
1 cup spelt, rice, or barley flour (choose the one you like)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cardamom

Wet ingredients:
¼ cup vegetable oil
½ cup water
grated rind of 1 lemon
juice of one lemon

Preheat the oven to 375 degrees.
Grease a cookie sheet with vegetable oil.
Combine the dry ingredients in a mixing bowl and stir together.
Make a well in the center, add wet ingredients and stir until thoroughly blended.
With a large soup spoon, scoop out balls of batter and drop them onto the cookie sheet.
Flatten each ball lightly with the back of the spoon.
Bake for 35 minutes, or until a knife inserted into the center tests clean.

May you plant seeds of nourishment in your life that will bring well-being for the seasons to come.