Spring Garlic and Yam with noodles

Spring Garlic and Yam

withMungbeaNoodles

ingredients 

small yam cubed

small bunch spring garlic

with tops

small onion sliced thin half moons 

small parsnip julliened 

small piece of ginger sliced matchsticks

small piece of burdock thin half moons

two stalks of celery sliced half moons

handfull of mung bean noodles

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Herbsandspices

T dehydrated daikon root matchsticks

T dehydrated daikon greens

T dehydrated turnip matchsticks

T herbes de provence

2 T olive oil

t curry

1/4 t celery seeds

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clean and chop garlic save the tops

saute` garlic and the rest of the roots and celery in olive oil/add herbes de provence/stir

add curry/stir till fragrant /add water and bring to simmer /add some garlic tops

add daikon leaf

and celery seed/simmer 25 mins

add noodles/remove from heat
stir gently/cover/5 mins 
enjoy

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Options and Opportunities 

mix your own curry

dehydrate your own roots

mix your own herbes de provence

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condiments 

roasted buckwheat groats

fresh ground pepper

fully mineralized sea salt

toasted sesame seeds

***************  
movie of the month
social network 

Parsnip noodle stew

Parsnips and Noodle
stew
ingredients 
~~~~~
1 1/2 C  Parsnips julienned 
1 1/2 C Yam cubed med
1 C Celery thin half moons
1 C cooked Green pasta
1/2 C Onion thin half moons
1/4 C Garlic thinly sliced
2 T Fresh ginger minced 
************
Herbes and Flavors
t herbes de provence
t dehydrated burdock
t dehydrated daikon leaves
2 T olive oil
t curry
~~~~~~~~~~
saute` celery and  roots
add burdock and
herbes de provence
stir/add curry/stir till fragrant
add water/bring to a simmer
add daikon leaves 
simmer 30 minutes
add noodles
remove from heat
stir and cover
serve with 
fresh ground pepper
fully mineralized salt
************
movie of the week
tampopo 

quinoa/ currant /pistachio breakfast soup

        Quinoa/Currant/Pistachio

breakfast soup

1 cup cooked quinoa

1/4 cup currants

1/4 cup pistachios

1 cup hemp m*lk

1/2 cup toasted buckwheat

groats

*********

combine quinoa and hemp m*lk

warm gently

ladle over currants

top with pistachios

and buckwheat groats

````````````

options and opportunities 

heirloom quinoa

toast your own groats

raw pistachios
blueberries
pecans 

rice m*lk
pecan m*lk
almond m*lk

~~~~~~~~

song of the Day

Here comes the Sun

BeaTles 

Parsnip and Nettle puree'

Parsnip and Nettles

2 C parsnips chopped

1 C nettles blanched

1 C leeks chopped

1 C kale chopped

1/2 C fresh daikon chopped

1/2 C fresh burdock chopped

2 T fresh ginger chopped

3 cloves garlic smashed and peeled

3 T olive oil

1 T herbes de provence

1 T  curry

3 T fresh lemon juice

dash of bitters

*******

wear gloves

blanch nettles/strip and chop

simmer olive oil till it shimmers

add roots kale and nettles/stir

add herbes de provence/stir

add curry/ stir till fragrant

add 2 1/2 quarts water

bring to simmer/20 mins

remove from heat/5 mins

add lemon and bitters

puree' with immersion blender

adjust water and seasonings
+*+*+*+*+*+


song of the month
savoy truffle
Beatles

   

Dandelion and Daikon puree'

Dandelion and Daikon

1 Cup  dandelion greens chopped

1 Cup black kale chopped

1 Cup daikon root chopped

2 Cups parsnip chopped
2 Cups yam chopped

1/2 Cup onion chopped

1/4 Cup burdock chopped
2 T dehydrated daikon root

4 cloves garlic smashed

3 T fresh ginger sliced

3 T olive oil

1 T herbes de provence 

1 T curry
t  fennel

3 T daikon greens

3 T lemon juice

`~`~`~`~`~`~`

simmer olive oil in a 4 qt

soup pot /add roots/saute`

add dandelion and kale/saute`

add herbes de provence/fennel and daikon greens/stir/add curry

stir till fragrant

add 3 qts water/simmer 32 mins

remove from heat /cool 5 mins

add lemon juice

puree` with immersion blender

=====

options and opportunities
wild minnesota dandelions  

grilled tempeh croutons

roasted buckwheat groats

mung bean sprouts

basil
+=+=+=+ 
Movie of the Month
Julia and Julia

Blueberry/Buckwheat/Banana/Crunch

Blueberry/Buckwheat/banana 

cRuNcH

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pint jar with a tight lid

fill half full with water

`~`~`~`~`~`~`

ADD

5 T blueberries 

1 ripe banana

3 T roasted buckwheat

groats

1 t cacao nibs

3 t raw coconut butter

1 t mesquite powder

1 t chia seeds

Apply tight fitting lid

shake/shake/shake

eat directly from jar

with a long spoon

~~~~~~~~~~~~

options and opportunities 

peel and chop the banana

teaspoon of raw sugar
soak your chia seeds
over night

more blueberries

tablespoon of honey 

roast your own groats

*hemp mlk*
*pecan mlk*
*almond mlk*

song for the day

wild honey pie

Lennon/McCartney  

Butternut Squash and Black bean bisque

Butternut Squash and Black Bean Bisque

ingredients

3 cups butternut squash chopped

1 cup black beans soaked = 2 cups

1 cup fresh daikon chopped

1/2 cup onion chopped

1/2 C fresh burdock thin 1/2 rnds

3 cloves garlic chopped

2 T fresh ginger chopped
3 T dehydrated daikon
3 T olive oil

3 T daikon greens
1 T herbes de provence

1 T curry

t  fresh ground pepper

t  file' gumbo

t sea salt
******
soak beans overnight
==========
peel and chop squash
heat olive oil in a 4 qt pot
till it simmers
saute' squash and roots
add curry 
and herbes de provence
stir until fragrant
pour into bowl / cover and set aside 
rinse beans and add to the
4 qt soup pot
add 3 qts water
boil hard for 10 mins
remove froth 
 simmer covered 45 mins 
return  roots and herbs 
add  pepper salt and
file' gumbo
adjust water and
simmer 50 mins
remove from heat
cool 4 five mins
puree' with immersion blender
ooooooooooooooooooo
sprinkle with roasted buckwheat groats
oooooooooooooooooooo
options and opportunities 
acorn squash
kobocha squash
turban squash
delicata squash
sweet dumpling
buttercup
o*o*o*o*o*o
song for the month
strawberry fields forever
beatles

Spaghetti Squash and Leek puree`

Spaghetti Squash and Leek puree'

2 lb spaghetti squash

1 Cup leeks chopped

1/2 cup carrot chopped

1/2 Cup onion chopped

4 cloves garlic chopped

2 inch piece ginger chopped

4 T dehydrated daikon root
2 T dehydrated burdock root
2 T dehydrated daikon greens  

4 T fresh sage chopped

3 T olive oil

1 T curry

1 T herbs de provence

t  tamarind

t  file' gumbo

=======
cut squash in two 
roast for 45 mins
in a 375' oven
********
saute' roots and sage
in olive oil/add herbes de provence
stir/add curry /stir till fragrant
add water /  simmer 20 mins
o`o`o`o`o`o`o`o`o`
remove squash 
cool 5 mins
scoop out squash
add to roots
adjust water/bring to simmer
add file' gumbo/tamarind 
simmer 5 mins/remove from heat
puree' with immersion blender
adjust water and seasonings
o-o-o-o-o-o-o
movie of the month
mistic pizza
()*()*()*()*()*()*()
options and opportunities  
kombucha squash
acorn squash
fresh daikon
fresh burdock  
more garlic
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