Recipes from the leaflady's kitchen

People are always asking me about my "cookbook".   I don't really have one in print but I do have a lot of really good recipes I'd like to share.  This is a new project for 2006.  In keeping with the seasons, I'm beginning with recipes made with winter foods.  I'll add other favorite foods as the seasons go round.

Some Winter foods are Cauliflower, Broccoli, Brussel Sprouts, Dark sturdy greens, Celery, Winter squash, H1jiki and Kombu, Jellyfish, Apples, Cranberry, Grapefruit, Oranges, Persimmon, Pomegranate, Pineapple, Brown rice, Buckwheat, Oata, Black-eyes peas, Fish, Poultry, Game, Lamb.

Glutahione is a powerful anti-oxidant and great supplement for anti-aging and other support.  I recently tried this recipe because it is close in construction to one of my favorite Persian dishes, Gorma Sabzi, only easier.

Spinach and Pinto Beans

Extra Virgin olive oil, 2 TBSP.

Hot Red Pepper Flakes, to taste (I like a lot).

1 Medium onion, finely chopped.

15 oz. pinto beans, soaked and cooked.  Try not to use canned.

3 large garlic cloves, skinned and chopped.

1 tsp. Balsamic vinegar

1 pound fresh spinach, coarsely chopped.

Sauté onion and garlic in the olive oil over medium low heat until translucent.  Add pinto beans and balsamic vinegar and cook for about 10 minutes.  Add spinach and stir until the leaves are slightly wilted.  Add red pepper flakes last as heating pepper adds to liver irritation.  

Serves 4

Since turmeric is so popular in the states now as an anti-inflammatory and anti-cancer supplement, you might keep some organic turmeric powder in a shaker to top off this delicious salad!

Cauliflower Potato Salad

1 head cauliflower, cut into florets
1/2 cup slices scallions, including the green 
3 celery ribs, chopped fine, including some inner leaves
1/2 green bell pepper, chopped fine (I usually substitute red bell pepper because I like it better)
1/4 cup chopped parsley - I prefer Italian parsley, the kind with large flat leaves
Salt (Use celtic or Real salt) and freshly ground Pepper to taste
1/2 to 1 tsp. celery seed
Paprika to garnish

Dressing
2 tsp. dry mustard
2 TBS raw cider vinegar
1 cup mayonnaise.  I use safflower mayonnaise and sometimes will mix it with plain yoghurt to reduce the fat.  I often make my own home-made mayonnaise with EV olive oil.

Steam the cauliflower florets until crispy tender but not soft. Set aside to cool. Put the scallions, celery, bell pepper, and parsley in a large salad bowl. Add salt and pepper. Make the dressing, mixing the mustard, vinegar and mayonnaise in a small bowl until smooth. When cauliflower is cool, chop and add it to the vegetables and celery seeds and mix well. Sprinkle paprika on top and cover. Let sit in the refrigerator for at least 2 hr. for flavors to develop.

Serves 6