Wild Rice and Persimmon

Wild Rice and Persimmon
soup


ingredients

3/4 C wild rice mix

1 C diced turnip

1/2 C sliced burdock

1/2 C sliced onion

1/2 C diced yam

1/4 C smashed and peeled garlic

2 T diced ginger

2 C fuyu persimmon chopped
1 jalapeno pepper seeded and diced

herbes and spices

1 T herbes de provence

1 T curry

1 T sage
1 t cumin seeds 
toasted and ground 

fully mineralized 

sea salt to taste 


3 T olive oil
ooooooooooooo
heat olive oil in a heavy bottom
4 qt soup pot
add roots and jalapeno
saute 2 mins
add herbes de provence
stir
rinse and add the rice
add the curry
stir until fragrant
add 2 1/2 qts water
simmer covered 30 mins
add persimmons 
return to simmer for 10
more mins
remove from heat
let it rest 
enjoy
oooooooooooooooooooo


options and opportunities
puree gently rice will expand 
use fresh sage
make your own wild rice mix
mix your own curry
jicama batons 
grape seed oil
kohlrabi
++++++
Movie of the month
Breakfast at Tiffany's

Persimmon and Pecan salad

persimmon and pecan salad

******

2 cups fuyu persimmon julienned

1 cup peeled  jicama julienned

1/2 cup burdock half rounds
1/3 cup currants

1/2 cup pecans roasted
1 T  fresh ginger minced
1 T sesame seeds roasted
1 t cumin seeds roasted

******

2 T vegenaise

1 T olive oil

1 T apple cider vinegar 
1 T herbes de provence
=======
Mix
combine persimmons jicama
burdock and currants 
in a large bowl with
vegenaise olive oil ginger
apple cider vinegar
and
herbes de provence  
mix well and chill
^^^^^
Roast
combine seeds and pecans in a small 
cast iron skillet
roast until fragrant
add to the salad 
mix
enjoy 
.........

parsnip and pecan butter soup

Ingredients

1 1/2 Cups parsnips chopped

1 Cup yam chopped 

1/2 Cup carrots chopped

1/2 Cup onion chopped

1/4 Cup ginger chopped

1 T dried daikon minced

1 T garlic minced
1 T dried burdock
2 T olive oil
1 T herbes de provence
1 t curry powder
1/2 t cumin

1/3 Cup pecan butter

1/2 Cup cilantro 

1 T tamarind  

2 T lemon juice

pinch of cayenne
saute roots in olive oil
add herbes de provence
stir
add
curry and cumin 
stir until fragrant
add two quarts water
simmer 20 mins
remove from heat
add pecan butter
tamarind 
lemon juice
cayenne
and
cilantro
puree with immersion blender
add water and salt
as needed


options and opportunities


toast and grind your own cumin seeds
mix your own curry
grow your own parsnips
Mix your own pecan butter
make a solar dehydrator
dehydrate your own daikon
use fresh burdock
peanut butter


song for the month


mistic garden
ain't talkin'
dylan

Black bean and Butternut

Black bean and Butternut

ingredients

1 and 1/2 lb butternut squash

1 cup black beans

 1/2 cup onion chopped

1/2 cup carrot chopped

1/2 cup celery chopped well

5 cloves garlic minced

1 jalapeno pepper 

 seeded and chopped
1 T ginger minced

1 T dehydrated burdock

1 T dehydrated epazote

1 T dehydrated daikon

1 T cumin seeds 

toasted and ground

2 T lemon juice

2 t fully mineralized sea salt

2 T olive oil
******

soak beans 6 to 8 hrs

rinse and add to a 4 qt soup pot

add 3 qts water

rolling boil for 10 mins

remove foam

 simmer uncovered 45 mins
*****

cut squash in half

roast 40 mins in a 400 degree oven
remove and let cool
*****
add onion carrot and celery to the beans
add garlic jalapeno ginger epazote
burdock and daikon
add water as needed
return to simmer for 30 mins
remove from heat
peel squash chop and add 
add cumin lemon olive oil and salt
puree with immersion blender
add water and salt to taste
*****
options and opportunities
*****
drizzle olive oil on each bowl
add lemon juice
fresh epazote
fresh daikon
fresh burdock


^^^^^
in Minnesota burdock grows wild

Yam and Carrot Soup

Ingredients
2 cups yam chopped
1/2 cup onion chopped
1 cup carrot chopped
1/2 cup parsnip chopped
1/4 cup burdock chopped
1/4 cup daikon chopped
1/8 cup garlic chopped
1/8 cup ginger chopped
Herbs and spices
1 T herbes de provence
1 T curry
1/4 t cinnamon
1/2 t coriander
1/2 t nutmeg
1/8 t hot paprika
1 T olive oil
1 t sea salt
3 cups vegetable broth
saute ingredients in olive oil
add herbes de provence
add curry
stir until fragrant
add broth and bring to a simmer
add spices and simmer 30 mins
remove from heat
allow soup to cool a few minutes
puree with immersion blender
salt for taste
enjoy
opportunities and options
puree in small batches
in a blender
top with pecans
fresh grated nutmeg
use sea salt


song for the month
octopus garden
Beatles

Yam and Burdock slaw

Yam and Burdock slaw


1 cup yam grated
1 cup carrot grated
1 cup kale chiffonade
1/2 cup daikon grated
1/4 cup parsnip grated
1/4 cup burdock half rounds
1 T ginger minced
1 T garlic minced
1/2 cup currants
1/2 cup vegenaise
1 T olive oil
1 T apple cider vinegar
1 T herbes de provence
mix in a large bowl
salt for taste
enjoy


options and opportunities
use fully mineralized sea salt
dehydrated cranberries
dehydrated cherries
toasted sesame seeds 

chard or beet greens
build a solar dehydrator
peeling is optional


currants grow wild in minnesota 











  

Celery and Currant salad

Celery and currant salad

3 Cups celery diagonals

1/2 Cup burdock half moons

1/4 Cup diakon med julienne

1/4 Cup yam thin julienne

2 T ginger chopped

1 T garlic chopped

1/2 med onion thin half moons

1/2 Cup currants

1/4 Cup roasted
sesame seeds  

3 T vegenaise

1 T herbes de provence

1 t olive oil

1 t apple cider vinegar

1/2 t celery seeds
fully mineralized sea salt
to taste


combine/toss/enjoy

Navy bean and Celery

Navy bean and Celery

one cup dry navy beans

three cups celery chopped

half cup burdock half rounds

half cup diakon batons

quarter cup garlic chopped
quarter cup ginger sliced
quarter cup yam julienned
pinch of hijiki
pinch of wakame
3 tablespoons olive oil
1 tablespoon curry
1 tablespoon herbes de provence
1 tablespoon evaporated cane juice
1/2 teaspoon celery seed
4 tablespoons water


soak beans overnight
rinse and put in 3 quart soup pot
add 2 quarts water
boil hard for 10 minutes
remove foam and simmer covered for 45  minutes


saute


heat olive oil and add curry/ cane juice
herbes /water and celery seed/add roots and
celery /saute 5 minutes
add to the beans/add sea vegetables/simmer/covered/45 minutes
total cooking time 1 hr 40 mins
salt to taste


options and opportunities


use fully mineralized salt
puree with
immersion blender
food mill
potato masher
food processor
simmer 20 more minutes
alternatives
jicama
cohlrabi
parsnip
carrot


song for the month
digital garden
prince 

Mung bean and Daikon soup

Mung bean and Daikon soup

1 C mung beans 

1 C daikon batons
1/2 C yam julienned 

1/2 C burdock half rounds

1/4 C dehydrated daikon

1/4 C chopped ginger

1/4 C chopped garlic

1/2 med onion thin 1/2 moons

med serrano pepper sliced

pinch of hijiki

pinch of wakame

herbs

T  herbes de provence

T  curry

t  turmeric

t  gram marsala


3 qt soup pot
3 T olive oil


heat oil until it shimmers
add roots/stir 2 or 3 mins
add herbes de provence/stir
add serrano pepper
rinse and add mung beans
add curry/turmeric/gram marsala 
stir until fragrant 
add water
add sea vegetables
bring to simmer/cover/stir/45 mins
mung beans will expand
salt to taste


options and opportunities


soak beans overnight
julienned jicama
julienned cohlrabi
top each bowl with a teaspoon of
coconut butter
mix your own curry
mix your own
herbes de provence
marinade your roots
use fully mineralized salt