Blueberry/Buckwheat/Banana/Crunch

Blueberry/Buckwheat/banana 

cRuNcH

*************

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
-*_*_*_*_*_*_*-

Burdock and Seaweed

Ingredients 

2 cups parsnip chopped

1/3 cup burdock half moons

1/4 cup carrot match sticks

1/4 cup onion sliced

3 cloves garlic sliced

2 T fresh ginger sliced

2 T dehydrated daikon

1 T dehydrated daikon greens

3 strips dashi kombu 1x4"

2 large pinches kizami kumbu

1/2 cup wakame

thin strips nori

2 T olive oil

1 T herbes de provence

1 T curry

toasted sesame seeds
+*+
heat olive oil
in a soup pot
till it shimmers
add roots and saute
add herbes de provence/stir
add curry
stir till fragrant
add water
bring to a gentle simmer
add kombus' and wakame
add daikon greens
cover/simmer/20mins
``````
spoon into bowls
top with nori and sesame
---------
options and opportunities 
yams/turnips/rutabaga 
fresh daikon
more garlic
kelp
*******
song for february
social living
by
Burning Spear 
   

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