June - Sweet and Sour Cucumber Quinoa Salad
1/2 cup quinoa
1 cup water
1 cup corn
1 cucumber (peeled and seeds removed, diced)
1 celery stalk (diced)
1 medium radish (diced small)
1/2 cup sauerkraut
2 tsp. dulse flakes
Dressing:
1 T. sauerkraut juice
1 T. brown rice syrup
2 tsp. yellow mustard
1/4 tsp. sea salt
Put the quinoa and 1 cup water in a pot, bring to
a boil for a minute. Reduce to lowest possible temperature, cover
and simmer for 15 minutes, until all the water has been absorbed.
Let sit 5 minutes after cooking. Put the quinoa in a large mixing
bowl, mix in the corn. The hot quinoa will lightly steam the corn.
Put the dressing ingredients in a measuring cup and
whisk together. Add to the mixing bowl the cucumber, celery, radish,
sauerkraut, and dulse flakes. Pour the dressing over and mix all together.
Serve room temperature right away or refrigerate and serve cold.
May - Brown Rice Asparagus Pinto Bean Sauerkraut
Salad
(Recipe out of new Amazing Asparagus Cookbook)
1 cup long grain brown rice
2 cups water
1/2 tsp. sea salt
1 (15 oz.) can organic pinto beans (drained)
1/2 cup frozen peas
1/2 cup organic frozen corn
2 cups asparagus (cut in 1/4 inch pieces)
1/4 cup grated carrots
1 cup sauerkraut
2 T. yellow mustard
Put in a pot the brown rice and water, bring to a
boil for a minute. Reduce to the lowest temperature, cover and simmer
for one hour. Remove from heat, let sit for 5 minutes. Put in a large
bowl the cooked brown rice, 1/2 tsp. sea salt, frozen peas, and corn,
mix together. The hot brown rice will lightly cook the frozen vegetables.
Steam the asparagus until fork tender, about 4 to
5 minutes. Add to the bowl. Add the drained beans, grated carrots,
sauerkraut and yellow mustard, mix all together. Serve warm, room
temperature or put in the fridge and serve cold.
April - Corn Meal Brown Rice Savory Biscuits
Wet:
1 (10.9 oz.) package silken extra firm tofu
3/4 cup water
2 T. olive oil
2 T. brown rice syrup
2 T. tahini
1/4 tsp. sea salt
Dry:
2 cups medium grind corn meal
2 cups whole grain flour (oat four for G.F.)
1 cup cooked short grain brown rice
1 T. baking powder
2 tsp. dried basil (or 2 T. fresh basil)
1 tsp. thyme
1 tsp. rosemary
additional 1 cup water
Put in a food processor the wet ingredients, puree
until smooth. Mix together the dry ingredients in a mixing bowl. Pour
the wet into the dry, add the additional 1 cup water, then mix all
together. Spoon into a muffin pan, divide the batter, and make 12
biscuits. Bake at 350° for 20 minutes.
March - Pureed Sweet Potato Soup
6 cups water
½ onion (diced)
¼ cup rolled oats
4 cups sweet potato (peeled and cut in cubes)
½ tsp. sea salt
Bring water to a boil in a soup pot. Add the onion.
Let water come back up to a boil, add the rolled oats then sweet potato.
Reduce heat to low, cover and simmer for 20 minutes. Add the ½
tsp. sea salt. Using either a food processor, blender or hand blender,
puree soup to get a creamy texture. Serve hot.
February - Flu Bomb Tea
1 garlic (chopped up)
1/4 tsp. ginger grated
1/4 tsp. lemon juice
1 to 2 tsp. brown rice syrup
1 cup hot water
Put the garlic, ginger, lemon juice and brown rice
syrup in a cup.
Pour the hot water over and stir.
Strain and drink.
January - Split Pea and Sweet Potato Soup
9 cups water
1 2/3 cup split peas
½ cup rolled oats
1 (4 inch) piece kombu
1 onion (diced)
3 garlic cloves (minced)
4 cups sweet potato (peeled and cut in cubes)
1 ½ cups corn
3 tsp. sea salt
1 tsp. basil
½ tsp. each: sage and thyme
2 T. minced kale
Bring the 9 cups water to a boil. Add the split peas,
rolled oats and kombu. Reduce to low heat and simmer for one hour.
Puree the soup with a hand blender. Add the diced onion, garlic and
sweet potato. Simmer for 20 more minutes until sweet potato is fork
tender. Add corn, sea salt and seasonings. Turn off heat and let sit
5 minutes before serving.
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