March 25, 2010
The trick to getting flavorful seeds is to boil them in heavily salted water before baking them. Put the rinsed seeds in a pan with about 4 times as much water as seeds. Salt the water heavily, 1-2 tablespoons water for each 2 cups of water, depending on your taste. Boil for about 10 minutes.… Read more »
Whole grains, legumes, and a large proportion of veggies make a healthy tasty meal! Cook a large batch of chickpeas and bulger wheat ahead of time for an easy recipe. Cooked grains and beans are great to have on hand throughout the week. For each serving: Ingredients 1 cup cooked bulgur wheat ½ cup cooked chickpeas… Read more »
Ingredients 1 medium eggplant 1-2 tablespoon olive oil 1-3 cloves garlic, pureed 2-3 tablespoons grated Parmesan cheese Chile flakes or chile powder to taste Thin spaghetti or other pasta of your choice Optional garnishes: additional Parmesan cheese, slivered sundried tomatoes, fresh basil Directions Roast the whole eggplant until the skin is blackened and the flesh… Read more »
March 22, 2010
Some lucky members sampled this recipe in Rachel’s cooking demo last session. This is a great side dish, and is especially good for calming the burn of a spicy main dish. Ingredients 2 cups whole milk yogurt (we prefer Straus brand) 1 cup shredded beets 1/4 each cilantro and parsley, chopped 1/2 teaspoon cumin seeds… Read more »
The greens in this recipe are great for helping our systems adjust to the changing season. This brothy soup is light and refreshing, but you can make it more substantial by adding a can of white beans, and sour cream or yogurt. Ingredients 1 large carrot, diced small 1/4 cup white rice 3 cloves garlic… Read more »
March 1, 2010
Ingredients About 1 cup dry wheat berries 2 cups cooked pinto or white beans 1 small red onion 1 carrot 1 stick of celery 1 teaspoon of tomato sauce or paste About 1 1/2 quarts water or vegetable broth Olive oil Salt and pepper Rosemary and Parsley Directions Place half the beans in a blender… Read more »
February 24, 2010
Ingredients 1 cup uncooked wheat berries 1/2 orange juice and zest 1 tablespoon lemon juice 1 tablespoon flax seed oil 1 beet, turnip or daikon, grated 1 carrot, grated 1 celery stalk, grated 1/8 cup each chopped dates, raisins, dried cranberries, walnuts, dried coconut Directions Soak wheat berries covered in water in a large bowl… Read more »
February 23, 2010
This is a lovely hot soup but you could serve it chilled for warmer days. Garnish with a drizzle of cream if you like. This is a small portion, double the recipe for a family. Ingredients Directions Saute onion and shallot in olive oil on medium for 10 minutes, or until translucent. Add garlic and… Read more »
February 22, 2010
Citrus vinaigrette is great for salads with strong flavored greens like endive. Adding toasted pecans (or even candied pecans) will really help round out the salad, as well. Ingredients 3 large handfuls endive, cleaned and roughly chopped 2 large handfuls spinach, cleaned and roughly chopped 1 medium fennel bulb, finely sliced (optional) 1 grapefruit, segmented… Read more »
Use this vinaigrette for any salad, but it is especially nice over an endive or frisee salad. You can use leftovers to drizzle over roasted veggies, too. Ingredients 1/4 cup juice of 1 orange (or half orange, half grapefruit) 1/8 cup each, juice of 1 lemon and lime 1/4 cup organic, unrefined sesame oil (not… Read more »