Romaine with Avocado-Tomato & "Annie's Lime & Celantro Dressing"
1 head Romaine 2 Avocadoes, peeled and cut into slices 2 Tomatoes, cut in wedges 1/2 lemon Annie's Lime & Celantro Dressing (available at...
Miso-Cabbage-Daikon Soup
1/2 head Cabbage, Chopped 1 Onion, sliced in crescents 1/2 small Dalkon, cut in thin half moons 1 Piece Kimbu 10-12C Water 3T dark Barley...
Millet
2C Millet 4C Water Sea Salt to taste 1T Sesame Oil (optional) Bring water and millet and sea salt to boil. Once boiling briskly, cover...
Boiled Turnip-Rutabagga Medley
2 Turnips 2 Rutabagas 1T Mirin IT Brown Rice Vinegar Fresh Dill Boil turnips and rutabagas (after peeling). Cut into halves and slice....
Steamed Kale
Cut out thick stem from kale after washing. Drop kale in boiling water for 5 minutes. Remove. (I Iike to add this water to stock or even...
Miso-Yam-Celery Soup
I Onion, sliced in crescents 1 large Yam, peeled and chopped 3-4 Pieces of Celery, chopped 1 small piece of Kimbu 12C Water Add chopped...
Steamed Butternut Squash with Toasted Pepitos
Before starting squash, place I Cup of Pepitos or Pumpkin Seeds or Sunflower Seeds in hot cast iron skillet or coated skillet. Stay with...
Tamari-Noodle Broth Buckwheat or Soba Noodles
Freshly grated Ginger 2 cloves Garlic, chopped fine 8C Water 3-4oz. of Tamari (maybe more) 1/41b. Shutaki Mushrooms, sliced Cook...
Moroccan Stew
2T Olive Oil 2 ribs of Celery, chopped 2/3C Raisins it Ginger 1/2ts Sea Salt 1C Vegetable Stock or Water 2C Chickpeas 3 Carrots, chopped...
Baked Butternut Squash
Cut and remove seeds from squash. In glass baking dish, place squash skin side up. Rub or drizzle with sesame oil. Bake for 35-40...
