Buckwheat and Burdock

Buckwheat and Burdock

1 handfull{sorba} buckwheat noodles

2 cups cabbage thinly sliced

1/2 cup burdock root 1/2 rnds

1/4 cup onion thinly sliced

1 T fresh garlic sliced

2 T fresh ginger sliced

2 T dehydrated daikon chopped

2 T dehydrated daikon greens
2 T olive oil

=*=*=

herbs and flavors

1 T curry

1 T herbes de provence

1/4 t tamarinde paste 

1 t fennel/sea salt/pepper

^^^^^^^^

1 Cup cubed smoked tofu
 or tempeh

^*^*^*
in a heavy soup pot
heat the olive oil
till it shimmers
add cabbage
and roots
stir
add
herbes de provence
and curry
stir till fragrant
add water
bring to a simmer
add fennel/tamarind
salt and pepper
daikon leaves 
add
tofu
tempeh 
simmer
add noodles
simmer 20 mins


enjoy


Options and Opportunities
use a good soup stock
marinate your tofu
grill your tempeh
use grape seed oil
fresh daikon
dried burdock
no salt
sea vegetables  





movie of the month
" tampopo"

Red Cabbage and Persimmon soup

Ingredients

2 Cups Red Cabbage thinly sliced

2 Cups Parsnip julenned

1 Cup fuyu Persimmon med batons

1/2 Cup Mung beans

1/4 Cup Onion half moons

2 Tbl Dried Burdock

2 Tbl Ginger minced

2 Tbl Dehydrated Daikon

1 Tbl Herbs de Provence

1 Tbl Dehydrated Daikon greens

1 teaspoon Curry
3 Tbl Olive Oil
*****
Heat Olive Oil
in a heavy bottom 
soup pot until it simmers
add
cabbage parsnip onion
saute
add ginger and burdock
add dehydrated daikon
rinse and add mung beans
add curry and herbes de provence
stir until fragrant
add water
add persimmon
add daikon leaf  
simmer covered 45 mins
*********
opportunities
***
use fully mineralized
sea salt to taste
^^^^^^^


Movie of the Month
Guess Who's Coming to Dinner 

Persimmon and Cabbage slaw

Persimmon Slaw

2 cups red cabbage

2 med fuyu persimmons
1/2 med white onion

1 persian cucumber

1/2 cup carrot

2 T ginger
1 T olive oil
1 T apple cider vinegar 
1 T herbes de provence
2 T roasted sesame seeds
~~~~~~~~~~~
grate the 
cabbage carrot cucumber
julienne the persimmon
thinly slice the
onion and ginger                                 
toss with    
oil vinegar sesame
and
herbes de provence
*******
enjoy

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