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





  

  

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

Cold Soup For A Hot Day

Cold and Crunchy Blueberry Soup

3 T Blueberries

6 t Raw Coconut Butter

2 t Goji Berries

2 t Raw Cacao Nibs

1 T Chia Seeds

1 C Rice/Hemp/or Nut Mlk

1 T Agave or Honey

pour mlk into a pint jar

add the chia seeds

apply the lid tightly

shake vigorously

add the nibs/goji

add 6 t raw coconut butter

apply the lid tightly

shake vigorously

add agave or honey

add the blueberries

shake gently

eat directly from jar

with a long handled teaspoon

Suggestions and Opportunities

Add T Maca

Add T Mesquite

Add T Mitchell May Pure Synergy

Use"Artisana"Raw Organic Coconut Butter

 in Minnesota blueberries grow wild

Song of the Month

"In The Garden"

Van Morrison

T tablespoon

t teaspoon

mlk "milk" that comes from plants

Red Lentil Soup Suggestions

Red Lentil and Burdock Soup

Suggestions

makes enough for four

3 qt soup pot

2 qts water

lentils will expand

simmer slowly

options and opportunities

use a good mineral rich salt on each bowl

fresh ground pepper

Optional Greens

mustard/ collard/ dandelion

spicy/ smooth/ bitter

Optional Roots

dehydrated: daikon/burdock/ginger

carrots


in Minnesota dandelions grow wild

Top Ten Reasons

Top Ten Reasons I Blog

1 it's fun

2 i like to cook

3 i like to eat

4 it's good for the body

5 it's good for the brain

6 my fonts look great

7 update my computer skills

8 i keep in touch

9 up grade my typing

10 spelling