Recipes

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 project began in 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, Hijiki and Kombu, Jellyfish, Apples, Cranberry, Grapefruit, Oranges, Persimmon, Pomegranate, Pineapple, Brown rice, Buckwheat, Oats, Black-eyes peas, Fish, Poultry, Game, Lamb.

Glutathione 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.

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.

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.

2009 Additions

Red Potato Salad (serves 6)

INGREDIENTS

· 1 lb red potatoes, unpeeled and sliced

· 1 bundle asparagus spears

· 1 recipe Honey Mustard Dressing (below)

DIRECTIONS

Boil Potatoes until tender. Add asparagus during last 5 minutes. Drain, separate, place potatoes in bowl, remove asparagus tips, slice stalks and mix with potatoes. Coat with dressing and garnish with asparagus tips.

Honey Mustard Dressing

INGREDIENTS

· 2 T. extra virgin olive oil

· ¾ C distilled water

· 1 ½ t. dry mustard

· ¼ small onion

· ¼ C honey

· 10 almonds soaked and drained

· 2 T. apple cider vinegar

DIRECTIONS

Place all ingredients in blender and blend until smooth. This is exceptional over a potato salad, or over a rice and bean salad.

TIP: If potatoes are a bit undercooked they will not behave as much like a starch

Sprout Delight

This is one of my favorite recipes and a meal chock full of nutrition.

1 pkg. alfalfa sprouts or 4 ounces
1 orange
1 apple
1 teaspoon nut butter

Thoroughly wash all ingredients. Peel and core apple.

Place sprouts in a dish grate apple over them.

Peel and juice orange. Pour freshly squeezed juice over the apple and place a dab of nut butter on top.

As an option, make a delicious drink in a blender or processor by adding extra juice and some pure water, then blend one ingredient at a time. I like to use a blood orange for this dish.

2010 Additions

Spicy Lentil Soup

You will need (organic)

Olive oil; 1 medium onion, chopped; 1 carrot, chopped; 1 red bell pepper, chopped; 5 or more cloves of garlic, sliced; 5 cups of water; 1 cup dried lentils; 1 large can chopped tomatoes (use fresh in season); 2 bay leaves; 2 tbsp raw AC or balsamic vinegar.

Heat oil in a large pan over medium or lower heat (never use non-stick pans).

Add onion and cook for several minutes, follow with carrot, bell pepper and garlic and cook for a few more minutes.

Add all additional ingredients and bring to a boil.

Reduce heat and simmer 30 minutes or so until lentils are tender.

Season to taste with Celtic salt and freshly ground pepper.

2011

Dandelion Root Coffee

The roasted roots are largely used to form Dandelion Coffee, being first thoroughly cleaned, then dried by artificial heat, and slightly roasted till they are the tint of coffee, when they are ground ready for use. The roots are taken up in the autumn, being then most fitted for this purpose. The prepared powder is said to be almost indistinguishable from real coffee, and is claimed to be an improvement to inferior coffee, which is often an adulterated product. Of late years, Dandelion Coffee has come more into use in this country, being obtainable at most vegetarian restaurants and stores. Formerly it used occasionally to be given for medicinal purposes, generally mixed with true coffee to give it a better flavor. The ground root was sometimes mixed with chocolate for a similar purpose. Dandelion Coffee is a natural beverage without any of the injurious effects that ordinary tea and coffee have on the nerves and digestive organs. It exercises a stimulating influence over the whole system, helping the liver and kidneys to do their work and keeping the bowels in a healthy condition, so that it offers great advantages to dyspeptics and does not cause wakefulness.

If you want a hot beverage simply make dandelion coffee. Dandelion coffee is made from the root of the plant. Gather your roots in the fall or in the early spring before the plant blooms. Scrub the unpeeled roots with a stiff brush. Use the big part of the root for a vegetable. It's the skinny side roots that you need to dry, grind, and roast for you brew. Simply dry the roots in an oven (150 degrees) until they are brittle and snap easily. Then roast them at about 375 degrees for 15-20 minutes or until they are dark brown inside. Now grind them in the blender until they look like coffee. For a steaming cup of dandelion coffee use about one teaspoon of ground root to a cup of boiling water. This brew will have a flavor all it’s own, vaguely chocolaty and pleasing.