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  • Fresh Marinated Strawberries

    Ingredients One ½ cups Fresh Organic Strawberries 1 tsp Maple syrup A pinch of salt Preparation Wash strawberries removing stem tops Slice evenly thin, place them in a bowl Add salt and syrup, gently mix, making sure the syrup is coating all the berries. Cover and refrigerate until serving. The berries will keep looking fresh and beautiful for a day. Any more than that, you will need to simmer them for optimal visual use.

  • Poached Pears

    Ingredients 2 Whole organic pears w/ stems Ripe Bosc, Anjou, or Bartlett One cup of apple or pear juice 1 Tbsp Kuzu or starch plus 2 Tbsp water or juice to mix 1 Tbsp Maple or Rice syrup A couple of grains of sea salt Preparation There are lots of ways to cut out the core of a pear. It is a matter of digging out the part you don’t want to eat. One of my favorite chefs for creatively accurate cooking information is Alton Brown, he directs us to use a flat drill. I found this to be a little violent for the defenseless pear. Cut out the bottom of each pear with a paring knife. Using an apple core or Bird’s Beak paring knife is effortless to carve out the core. Just make sure you only go halfway up to keep the whole pear intact. Place the pears in a small saucepan close together, so they stand straight up. Add the juice, syrup, and salt. Bring to a near boil, cover, and lower the flame to a simmer. Mix the kudzu with 2 Tbsp liquid. Cook the pears until they are tender. Gently stir in the kudzu mixture around the pears. Spoon the sauce over the pears for a few minutes, allowing the sauce to thicken around the pears. To remove the pears from the pan, lift them with a small flat spatula, holding the stem without pulling it out—place in a lovely dessert dish.

  • Healthy Christmas Recipes

    For many years, my family has adored my Christmas recipes. Here is one thing I'd like to share with you. Apple Pomegranate Tarte Strawberry Lemon Cream Pie


    Thanksgiving Veggie Way For years, I have been making seitan a substitute for the all-famous central figure of Thanksgiving - the endearing Mr. Turkey. Seitan is a wheat gluten protein made from whole wheat flour. I grind mine from organic whole Hard Red Spring Wheat ordered from Great River Organic Milling Company. Many cultures throughout the world commonly use seitan or “wheat meat” in place of meat. Every year, I try to hone this dish to its best potential, always learning more ways to improve it, as it can be very time-consuming. The goal in making seitan is to remove the bran and starch, leaving only the gluten, which forms a dough to be used in many ways. Recipe Four cups sifted whole wheat flour Two cups of gluten flour Four cups spring water 1 tsp. Sea salt 1-inch piece of Kombu Sea kelp Soy Sauce to taste Since I am using freshly ground grain, the flour has more bran than might be store-bought. I sift the flour first to remove most of the bran and save it for another use. Preparation Combine the already sifted flour, salt, and water in a large mixing bowl. Knead the dough for about fifty strokes. Cover the bowl with a damp cotton towel and let the dough rest for about 30 minutes to allow the gluten to develop. Pour water to cover the dough at least 2 inches more, then knead again in the bowl, allowing the starch to be released, turning the water to a pale creamy color, like a thin milky consistency. The goal is to retain as much of the starch in the bowl, to use it as a thickening agent. Finally, scoop up a handful of dough and rinse it under running water. Set aside each rinsed gluten piece in a strainer to drain. Repeat the process. There are two ways to continue cooking gluten. First: Fill a large pot ½ to ¾ of water, leaving room for the gluten. Add Kombu, bring to a boil, slice the gluten to your preferred shape add each of the gluten pieces, Allow the gluten to boil, lower the flame. Cook for about 50 minutes; add soy sauce, simmer gently for 45 minutes. Optional, add bay leaves or herbs for flavoring. Second: Lay the gluten flat, pat dry, break, or cut into 2-inch pieces. Prepare a pot to deep fry, e.g., cast iron. Using a superior quality high heat oil, fill the pot about four inches with the oil. Bring the oil to a temperature on a medium-high flame, drop a kernel of grain to see if it sizzles, the oil is ready. Carefully lower the gluten pieces into the oil. Fry until golden brown on each side, puff up, and float. Rinse if you want to remove some of the oil. Allow it to drain and cool. It is effortless to slice thin, resembling a sliced turkey, plus there is a crispy edge from frying. To just boil without frying, it is difficult to get a desired exact slice; thus, the advantage of frying. Wheat gluten cutlets simmering in broth.


    INGREDIENTS 2 Medium yams 2 Medium parsnips One-half Buttercup squash 2 Medium sweet potatoes 1 tsp. Sea salt 1/4 cup Un bromated white flour 1/4 cup water 1/4 cup of plant milk 1/2 tsp. cinnamon 1/4 cup toasted pumpkin seeds Neutral tastes good oil, e.g., olive, walnut, Light sesame - Total about one Tbsp. DIRECTIONS Preheat oven to four hundred degrees. Wash hard vegetables well, cut the buttercup squash in half or bake it whole for ease of cutting. Use the other half for future use. Peel the parsnips if needed, place in a covered baking dish. Bake the rest of the vegetables until soft through. Allow them to cool. Scoop out the flesh into individual bowls. Mix water and flour to a smooth slurry. Divide one-fourth each - salt, plant milk, and slurry to each of the individual bowls. Mash until creamy, add one-fourth tsp. each of cinnamon to yams and sweets. Add a dash of oil to each mixture (Optional) Oil the bottom and sides of a spring foam pan. Layer each mixture one by one smoothing out as you go. Cover the pan with tin foil. Bake at 350 degrees for about 20 minutes. You can broil it at the end for a nice top or add toasted crushed pumpkin seeds. Use a sharp wet knife to slice. Baked Butternut Squash Baked Yams

  • Warm Winter Curry & Noodles

    INGREDIENTS Two carrots sliced large 1/2 chunks One onion large chunk Two stalks of celery cut one-third inch One green zucchini is cut into thick rounds then in half or thirds Two green onions sliced one inch 11/2 cups Broccoli stems & heads 1 Can of unsweetened coconut milk One cup of plant milk or water Two - four cloves' garlic to taste minced One Tbsp. Fresh minced ginger Grated fresh ginger juice to taste One Tbsp. cumin Two - three Tbsp. curry powder 1 tsp. Sea Salt 1 1/2 Tbsp. Toasted sesame oil Soy Sauce to taste at the end of cooking Lots of chopped parsley and cilantro DIRECTIONS In a large sauté pan, warm oil, add onions and garlic, dash salt, cook until beginning to sweat on medium heat. Add carrots, celery, minced ginger, dash more salt, stir gently for a few minutes. Add broccoli, water/plant milk, coconut milk, rest of the sea salt, and spice powders. Cook until the broccoli is bright green, add scallions, parsley, and cilantro. Simmer for a few minutes. Add soy sauce and squeezed ginger juice to taste. Serve over noodles,


    INGREDIENTS One white onion sliced thin double half moons Two cups cooked whole oats (recipe follows) Four cups spring water One inch piece Kombu One cup of plant milk, preferably oat milk 3/4 tsp. Sea salt 2 tsp. Soy sauce or white miso to taste Scallion slivers or chopped parsley or both for garnish 1/2 tsp. Toasted sesame oil (optional) DIRECTIONS If using oil, warm a 2 qt. stainless steel pot on low flame, add oil. Add the onions, dash of salt, sauté until translucent. Add water and Kombu, bring to a boil, lower the flame to medium. Add the oats, milk, and salt, cook until bubbling. Using a flame diffuser, cook on low for about an hour until creamy. Add seasoning to your taste. Garnish and serve hot. If not using oil, bring water, and Kombu to a boil. Add onions and salt and cook until onions are translucent. Continue to #4.


    INGREDIENTS Half cup dried whole barley One cup split pea One inch piece Kombu Two carrots diced Three stalks of celery diced One onion diced Eight cups water (approximately) One bay leaf 1 1/2 tsp. Sea Salt Soy sauce seasoning to taste Thyme, parsley, chives, scallions, parsley, and celery leaves your choice, try all, they make great flavor and nutrients. DIRECTIONS Wash barley and peas under running water, with your hand, drain. Soak barley with two cups of water until swollen full, 2-3 hours, more if needed. Soak peas until they are fuller, not necessary, why not while waiting for the barley. Meanwhile, sauté onion with dash of salt until translucent. Add carrots and celery. Cook on a simmer low for about ten minutes. Set aside until peas and barley are fully soaked. I don't use soaking water; I give it to the plants. You can. Just adjust when you need more water. Bring barley. Kombu, and peas to a boil with water and kombu. Make sure to watch the pot so it does not foam over, put a wooden spoon over the pot in case you forget, it may help the rising foam from spilling over your stove, and then you have a big mess to clean up. Cook until the barley is soft, at least an hour, add the rest of the salt. Add the Holy Trinity, onion, carrot, and celery. Cook on a medium low heat with a flame tamer to be safe from sticking to the bottom for about an hour. If you think it is ready, then send in the final herbs for added flavoring. Lower to a simmer, add a little superior quality soy sauce and serve. Strain if you want a puree soup. My Grandmother, who BTW lived until 108 and 1/2 (at that age months count), would always make split pea soup. It was always so fabulous, one of my favorites. Along with her rice pudding, which I am continuously trying to replicate, it is not an easy order without sugar, dairy, and eggs. As I got older and no longer ate meat, she adjusted her soup recipe especially for me with no meat. She also would strain her split pea soup with foley food mill.

  • Lightly Cooked Garden Greens

    Green vegetables come in many ways, from leafy to varieties of the Brassica family of cabbages and mustards. They are also known as cruciferous vegetables or Cole crops due to their stem or stalk. There are infinite ways to cook these wonderful green vegetables, yet it is essential to retain their deep color and nutritional value. Methods of cooking can determine the outcome towards the full potential of the result of the dish. There are many techniques for working with green vegetables: Blanching, steaming, boiling, sauteing, frying, pressed salad, pickling. Keeping green veggies in our daily diet is essential. It is easy to cook them quickly by blanching, steaming, or boiling. Boiled Broccoli To Boil: Cut one-third of a bunch of broccoli into matching size crowns. Suitable to cut through the stem to create a manageable size. Use the stalks in other ways. Wash broccoli and set it aside. Bring enough water to cover broccoli and a pinch of sea salt (optional) to a boil. Add the broccoli and immerse the broccoli to cook evenly. Allow to cook for about four minutes, remove with a slotted spoon, and spread heads out evenly on a sushi mat or porous mat to cool. Serve. Blanched Napa / Chinese Cabbage To Blanche: Wash the vegetables well. Depending on the type of vegetable, you can cut ahead or cook whole and then cut. With long leafy greens, it seems helpful to keep the stems and leaves together while cooking and then cut. Prepare a water and ice bath in a bowl to halt cooking and nutritional loss. Bring enough water to boil with salt to cover the vegetables. Immerse part of the vegetables in stages to not overcrowd the pot for even more cooking. Cook for 30 seconds (for leafy) to 1 minute to 2 minutes, depending on the thickness of the vegetable. The temperature ranges from 70 to 100 degrees. Remove with a slotted spoon/strainer and place in icy water to stop the cooking. When cooled after just a few minutes, remove and place on a porous mat to drain and serve. Blanching is great for summer cooking or when you want to remove just the skin of a vegetable. The technique can also remove bitterness, such as broccoli rabe, or soften vegetables before roasting. Blanched and Sautéed Broccoli Rabe Wash and blanch rabe for 30 seconds. Drain and squeeze out excess liquid. Cut into bite-size pieces. Sauté with garlic in olive oil, add salt to your taste. Serve. My close friend Gloria Elia showed this recipe to me, who assisted me in the early days when we cooked for macro folks out of my home. Another friend who knew Italian cooking did not blanch first. Instead, she sauteed the garlic first in oil until the garlic was toasted golden. Then she removed the garlic and added the cut broccoli rabe to sauté until done. Each method is delicious. Buon Appetito!

  • Yummy Yam Bread

    Preheat oven at 350° for approx. 25/30 min. INGREDIENTS 1 pkg. yeast mix with plant milk warmed to 110 (F) 2 cups whole wheat flour (sifted) 2 mashed baked yams 1 1/2 cups water 1 tsp. sea salt PREPARATION Mix all ingredients in a bowl and begin to knead with your hands, continue to a flat space and knead until dough is well kneaded, add flour as needed. Put back in an oiled bowl and cover with plastic wrap or a wet cotton clean towel. Proof in the oven for about 1 1/2 to 2 hours or until the dough has doubled. Press the dough down, knead it into the desired shape, and rise in the baking vessel for another 30 minutes or until it rises enough. Bake at 400 degrees for about 35 minutes. Check the middle of the bread for doneness with an Instant Read thermometer, ideally reaching 190 degrees. Best served warm & fresh from the oven. We used to wake up smelling the bread baking. It was so wonderful to have Muramoto's bread served with organic coffee he brought back from South America. Sometimes, we would also have Dried Persimmons with green tea, the combination made the sixth taste, which he said had no name. Warming memories to cherish. Many ovens have a proof function which is great, if not set your oven for the lowest temperature, when it reaches 110 (F) turn the oven off, the goal is around 75 to 85 degrees, keep the door closed. Yeast dies at 138 (F).

  • A Berry Good Fruit Sauce

    Ingredients One ½ cups fresh or frozen berries One cup of apple or any berry juice 1 Tbsp arrowroot starch 1 Tbsp Kuzu starch One pinch of sea salt 2 Tbsp water or juice 1 tsp sweetener Preparation Pour juice and fruit into a saucepan. Bring it to a near boil. Add salt. Mix the starches with water or juice until thoroughly mixed. Suitable to use a tiny stainless-steel whisk. Slowly stir in the starch mixture, simmer for about 5 minutes, add sweetener to taste.

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