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





  

  

Chilled Peach and Pecan soup

Ingredients

3 peaches

2 C pecan mlk

1/2 C raw or roasted pecans

coriander

remove pits and chop 2 1/2 peaches

thinly slice 1/2 peach

combine pecan mlk and chopped peaches / blend

pour into bowls / top with pecans / sliced peaches

coriander

options and opportunities

soak pecans overnight

dehydrate pecans

buy or build a solar dehydrator

fresh grated nutmeg

top with pistachios

caramelized pecans

wash your peaches well

peeling is optional

Raw Pecan mlk

Ingredients

1/4 C raw honey or agave

1 1/2 C raw pecans

4 C water

2 T raw coconut butter

1/4 t nutmeg or coriander

1/4 t salt

soak pecans overnight

drain / rinse

blend ingredients in blender

season to taste

chill
use fully mineralized salt 

warmSoupnsalad

Utensils

2 qt soup pot

lg mixing bowl

lg chopping knife

mixing spoons

bamboo cutting board

Roots

burdock/daikon/onion/garlic/ginger/parsnip

Greens

dinosaur kale // cabbage

Fruit

apple/currents

Nuts

pecans

Herbs

1 T curry / 1 T herbes de provence

seasonings

1 T olive oil

1 T apple cider vinegar

wash 5 leaves of kale/drain

trim and mince stems

crosscut leaves into fine ribbons

4x1" piece burdock thin 1/2 rounds

2x1" piece ginger thin slices

3 cloves garlic chopped

4x2" piece daikon julienned

4x2" piece parsnip julienned

1/4 med onion thinly sliced

small wedge cabbage thinly sliced

slice 1/2 apple into thin slices

put roots and cabbage in pot with 1 1/2 cups water

bring to simmer/add kale/herbs/stir

add apple/curry/stir/cover/simmer 5 to 7 mins

pour into mixing bowl/add olive oil and apple cider vinegar

mix/let it mingle/3 or 4 mins

add 1 C pecans and 1/2 C currants /mix

salt to taste

options and opportunities

use fully mineralized salt

granny smith/gala/pippin

soak and dehydrate pecans

grow your own kale

russian/curly/dinosaur

dandelion/mustard/collard

bitter_spicy_smooth

try this in a crockpot

build a solar dehydrator

try a long handled soup spoon

song for the month

"garden party"

Rick Nelson