Baked Beans
2 cups baby white lima beans
8-10 cups water
1 stick of kombu
1 onion, minced
1 T molasses
1 T Dijon mustard
½ t salt
1 T tamari or soy sauce
1 cup minced kale Soak beans overnight. Discard old water. Add beans to a baking
dish, and add water and kombu. Bake at 350 for 3-4 hours. Add
water as needed. When beans are 80% done, add remaining
ingredients, and continue baking until beans are soft. Remove
the cover to allow the beans to brown.
Amaranth Apple/bran muffins
2 large green, tart cooking apples (peeled, cored, and cut into
small chunks)
2 cups oat flour
1 cup amaranth flour
1 1/4 cup oat bran
2 1/2 t baking soda
1 t cinnamon
1/2 t nutmeg
1-12 oz can organic apple juice concentrate
1 cup water
1/2 cup raisins
1 23 oz jar of organic apple sauce
water as needed
Pre-heat oven to 325. Lightly oil muffin tin. Sift together dry
ingredients. Add apples, thawed apple juice, apple sauce and
just enough water to make light batter (don't over mix). Spoon
into muffin tin and bake until brown (about 30-35 min). Makes
approximately 12 muffins.
Raspberry Thumbprints
1 c almonds, ground into coarse meal
1 c oat flour
1 c rolled oats, ground into flour
¼ tsp cinnamon
¼ tsp salt
½ c sunflower oil
½ c maple syrup
raspberry jam
Combine almonds, oats, flour, cinnamon and salt. In a separate
bowl blend wet ingredients. Make a well in dry ingredients; add
wet. Mix well. Roll into walnut-size balls. Place on an oiled sheet;
press with thumb and fill with jam. Bake at 350 degrees for 15-20
minutes.
Chard with Arame
½ cup water
1 ½ cup onion, sliced
1 oz dried arame seaweed
2 cups cold water
¼ cup tahini
2 T tamari
3 cups of chard (or any green, like collard, kale, mustard greens…)
In a large skillet, heat ¼ cup water. Saut? onion for 3-5 minutes.
In a small bowel, soak arame in cold water for 5 minutes. Drain
and rinse. Add tahini, tamari, remaining water, and arame to
onions and saut? for 10 minutes. Stir in greens. Take off heat and
let sit, covered, for 10 minutes.
Quinoa Salad
1 cup uncooked quinoa (or millet)
1/2 cup red radish, diced
1/2 cup celery, diced
1/2 cup carrots finely chopped
1/2 cup green bell pepper, finely diced
1 bunch scallions or 1 small red onion, finely chopped
1/2-3/4 cup vinaigrette dressing or dressing of choice
Cook grain until cooked but slightly resilient (about 25 minutes,
in 3.5 cups of water). Steam veggies or saut? in garlic and oil
(should be cooked but still firm). Combine all ingredients (can
add parsley, cucumbers, or basil…have fun add what you like).
Add sauce (tamari, sesame oil, olive oil, vinaigrette, etc… to taste
if desired.
Squash and Ginger Soup
1-2 Tbsp. Organic unrefined coconut oil, ghee or olive oil
1 butternut squash, skinned and chopped
2 medium carrots, chopped
1 medium onion, chopped
2 cloves of garlic minced
1 piece of ginger root, about 2-3 inches long, grated
water to cover
sea salt to taste
Saut? carrots, onions, and garlic in oil. Add squash and cover with
water. Simmer for 30 minutes. Puree and adjust water to desired
creaminess (either chunky o r smooth). Add sea salt to taste and
grated ginger and simmer 10 more minutes Serve garnished with
parsley. Serves 4.
Brown Rice & Chestnuts
1 1/2 cups brown rice
1/2 cup dried chestnuts
3 cups water
1 tsp. sea salt
Roast chestnuts in a dry skillet over medium heat until fragrant,
then soak chestnuts 6 to 8 hours. This process will ensures their
sweetness. Wash rice in cool water. add rice, chestnuts, water and
salt to pot and bring to a boil. Cover and simmer for 40 - 50
minutes. Stir to combine.
Serves 4
Split Pea Soup
1 cup split peas
1 strip kombu
1 onion , diced
1 clove garlic chopped
1 carrot, diced
6 white mushrooms
2 T Balsamic vinegar
Sea salt to taste
Wash peas very well several times. In a large pot with water to
cover, bring to a boil and skim off any foam. Add seaweed and
onion and enough water to cover. Simmer 30 minutes. Add other
vegetables and enough water to desired creaminess. Simmer
another 30 minutes. Add balsamic vinegar and sea salt at the end.
