For all recipes:
Whenever possible use organic, local ingredients. It’s best to use a heavy cast iron pan
WAKAME WITH TURNIP-serves 6-8
2 handfulls wakame soaked in water for 15 minutes, rinsed and strained
4 or 5 small turnips-save greens for other dishes
4 or 5 fresh green garlic roots if available, can use green onions also
sliced, separate tops-save for the end of cooking
@ 1 handfull sesame seed-roasted
1 slightly sea salted diced avocado (optional)
In a separate bowl
@ a Tablespoon of umeboshi plum puree and miso
1/8 cup Bragg’s Liquid Aminos or tamari
@ ½ cup kombucha tea
Saute wakame to get out remaining water for a couple minutes over medium heat with a couple squirts of olive oil
Sauté turnip and fibrous bulb of garlic for a few minutes. Everything should be just slightly cooked, tres al dente’
Add the garlic greens for a minute or two.
Turn off the heat and add the umeboshi mixture, making sure it doesn’t boil-this pulls the nutrients. Toss and cover for a few minutes.
Serve with a sprinkle of sesame seeds and avocado. Serve warm or cold.
This is great for the thyoid, just about everything really. Consider eating with chopstix. For more of a meal you can serve it over a whole grain such as barley, quinoa or brown rice. Also nice with a few slices of curried tofu
CURRIED TOFU
1 package firm tofu drained
wrap in a few sheets of unbleached paper towel and put that in a kitchen towel. Put under something heavy (I stick it under the Kitchen Aid mixer) for 15 minutes or more
Heat some ghee (clarified butter, very easy to make and better than what you’ll buy) and olive oil in the cast iron pan
Slice the tofu lengthwise, should have @ 10 slices and put in the pan over medium high heat.
Turn over when it is golden and sauté the other side.
Add some curry powder and sea salt to the top of the tofu, trun off the heat and flip over to encrust the tofu.
Great as a sandwich or burrito filler, chopped on salads or for a quick healthy protein snack.
TEMPEH WITH RUTASNIP WHIP
2-3 rutabegas and the same amount of parsnips, scraped of yick parts and chopped coarsely
add to boiling slightly sea salted water that is just enough to cover the veggies. Let them get soft.
In the last 5 minutes add:
½ cup fresh grated horseradish
take off heat for 5 minutes
mash all up in pot, add sea salt, 2 Tablespoons of ghee and perhaps a ½ cup of fresh raw goat milk or unsweetened plain soymilk.
Saute assorted greens of your choice and as much chopped GARLIC as you like in ghee and olive oil. Cook quickly and just so they are not raw. Set aside.
TEMPEH
1 package of tempeh, your choice, cut into @20 pieces.
Saute on both sides in ghee and olive oil over medium high heat until golden and a touch crispy.
Turn heat to low and add @1/2 a cup of TAHINI and 1/8th of a cup of Bragg’s.
Turn heat off, add greens and garlic and ¼ cup of kombucha tea.
TOSS AND COVER.
Let sit for 5 minutes and serve over RUTASNIP WHIP.
Have extra Bragg’s Liquid Aminos on the table.
GRANOLIX
a sugar free granola, muesli mix. It can also be gluten free
Preheat oven to 320 degrees (high altitude)
In a big metal or ceramic bowl mix with your hands
@3/4-1 cup each of 3 different whole grains
I’ve used KAMUT, OATS, RICE FLAKES, AMARANTH, etc…
Big ½ cup of 2 dried fruits of your choice
I’ve used APPLES that I dried from last year that I rip up with my hands and RAISINS
Diced apricots with cranberries would be nice
@3/4 cup of chopped WALNUTS or ALMONDS
@3/4 cup SUNFLOWER of PUMPKIN SEEDS
Tablespoon of cinnamon, couple teaspoons of nutmeg, few pinches of cloves and/or some shelled cardamon seeds
Place a deep cookie sheet with @2 tablespoons of ghee and 2 Tablespoons of olive oil into the oven to heat up for a few minutes.
Take it out and toss the granolix mixture on the cookie sheet, getting the grains to absorb all the oils.
Even the mix out and put in the oven for @ 20 minutes. Take out, stir mix and reverse cookie sheet in oven, cooking for another 20 minutes or less. It should be just slightly golden, don’t burn the fruits or seeds.
Serve it warm or cold with unsweetened vanilla soymilk. You can add a teaspoon of agave nectar on top.
For a splash of excitement you could add a few Tablespoons of fresh, raw goatmilk or whatever high quality goatmilk you can find. It’s also very good mixed with a simple puffed grains such as corn, amaranth, or rice. Lightens it up. Try to not have dairy on it everyday.
SPROUTOSTADAS!!!!!!!!
1 serving
2-Ezekial brand sprouted corn tortillas
A few slices of cheddar soy cheese or rice cheese, whatever flavor you like or is on sale
1 heaping Tablespoon of CILANTRO PESTO(recipe to follow) on each tortilla
Toast the above lightly
2 Tablespoons of REFRIED BLACK BEANS (recipe to follow)
1 avocado, cut in half, sprinkled lightly with sea salt and a squeeze of lime
squirt of Braggs on top of each(optional)
Handfull of sprouts, mung bean, sunflower, daikon radish, lentil
Put beans, avocado and sprouts on top of still soft tortillas
Sprinkle a pinch of GOMASIO or dried dulse bits on top
SPROUTOSTADOS!!!! Say it loud, Say it proud, SPROUTOSTADOS!!!
REFRIED SPROUTED BLACK BEANS
@ ¾ cup of black beans rinsed, cover with water in a shallow bowl.
Change the water 2ce a day gradually reducing the amount of water but keeping moist. Do this for 2-5 days.
Rinse if they start to smell a touch funky.
You can also do this with mung beans and lentils, putting those in a container with an unbleached paper towel in that you can use on everything for a lil’ live enzymatic goodness including SPROUTOSTADAS!!!
After sprouting the black beans for a few days, simmer until soft for a few hours in water with a strip of Dulse seaweed (takes out fartiness and adds minerals, you can also add epazote to the former goal)
Take out a cup of liquid for later and mash beans in pot
Saute a yellow onion and ½ a head of garlic with a diced carrot and/or parsnip or other root veggie
When those are soft add 2 handfulls of chopped spinach or other green along with cumin and any chopped fresh herbs such as oregano, basil or chives.
Add the veggies to the beans and stir
Use the bean liquid to “clean” the cast iron pan and add to beans. Add to SPROUTOSTADOS!!!!
CILANTRO PESTO
good for releasing heavy metals, detoxing liver and DEEElicious! I use it to make salad dressing(add some miso, kombucha and umeboshi plum), a fine pasta sauce, can be used to coat tofu or tempeh that has been lightly sauted.
1 head garlic, peeled and chopped
2-3 bunches cilantro, barky roots cut off but stems intact
1 cup roasted walnuts, sunflower seeds or pumpkin seeds
@3/4 cup good fresh olive oil
pinch of sea salt
I cheat and use the cuisinart or blender
Puree some oil and garlic first
Add the nuts or seeds
Add the cilantro 10 sprigs at a time and a squirt of olive oil after each
It should be a fine puree that you can keep in a couple wide mouth jars for later use or on…..
SROUTOSTADOS!!!!!!!!!!!!!!
Labels: cancer awareness recipes, recipes, sugar free food, vegetarian food
