Recipes

Ingredients:
2 pounds broccoli or broccolini
2 tablespoons olive oil
2 tablespoons minced ginger
1-2 tablespoons chopped green garlic
1 6oz. can water chestnuts, drained well
¼ cup water
2 tablespoons tamari
1 tablespoon arrowroot or non-GMO cornstarch
1 teaspoon toasted sesame oil
1 teaspoon sweetener
2 tablespoons orange zest

Directions:

1. Cut the tops off the broccoli, then cut them into small florets, and set aside. Peel the stems of the broccoli, if thick, and cut them in half lengthwise, then thinly slice them.
2. In a wok, stir-fry the broccoli stems for 3 minutes in the oil. Add the reserved florets, ginger, green garlic and stir-fry an additional 3 minutes or until crisp-tender.
3. Add the water chestnuts and stir–fry for another minute.
4. In a small bowl, combine the orange juice, tamari, arrowroot, toasted sesame oil, and sweetener; whisk well to dissolve the arrowroot. Add the orange juice mixture to the wok, along with the orange zest, and cook, constantly stirring, until the sauce has thickened. Transfer to a large platter or bowl to serve.

Serves 4-6

Ingredients:
3 cups firmly packed cilantro leaves
1 cup grated Parmesan cheese
1 tablespoon grated lemon peel
1 tablespoon sesame oil
3 cloves garlic, peeled
2 teaspoons honey

Directions:

1. In a blender or food processor, combine the cilantro leaves, Parmesan, ½ cup water, lemon peel, sesame oil, garlic, and honey.
2. Whirl until smoothly pureed. If pesto is too thick, add a little more water.

Ingredients:
1 pound mixed chard and kale
2 teaspoons coconut oil
2-3 large green garlic, minced
¼ teaspoon red pepper flakes
¼ teaspoon dry mustard powder
2 tablespoons rice vinegar
1 teaspoon tamari or soy sauce
1 teaspoon honey

Directions:

1. Wash and dry greens. Slice into ribbons (chiffonade).
2. Heat oil in a skillet over medium heat. Add the red pepper flakes and green garlic and stir-fry for about 1 minute.
3. Add the greens along with the mustard powder and stir to coat the greens with the spices.
4. Mix the rice vinegar, tamari, and honey together and add to the greens. Cook, covered, over medium-low heat until the greens are tender, about 5-10 minutes.

Ingredients:
1½ cups red quinoa
½ cup brown basmati rice
1 cup chopped kale
1 cup chopped chard
2 medium Spring onions, chopped
2 teaspoons finely chopped ginger
1-2 green garlic, finely chopped
2 bay leaves
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon coriander powder
sea salt and freshly ground black pepper to taste
2 tablespoons coconut oil
½-1 cup cooked fava beans (see recipe below)

Directions:

1. Soak rice and quinoa in water to cover for 4-5 hours, then wash and keep aside.
2. Heat coconut oil in a heavy bottom pan. Add cumin seed and bay leaves, toasting for a moment, stirring constantly.
3. Add the onions, sautéing for about 2 minutes, then add the ginger and the garlic and sauté until slightly browned.
4. Add the chopped kale and chard. Cook until leaves become soft, just a few minutes. Add salt pepper, coriander, and garam masala.
5. Add the soaked quinoa and rice to the greens, and mix well. Add 3 cups of water, cover and cook until quinoa is done, about 15-20 minutes.
6. Remove from heat and place in a bowl. Stir in the cooked fava beans and serve hot, warm, or cold.

To cook the fava beans –

Remove the beans from the pods by popping them out. Heat a pot of water to boiling and put the fava beans in to cook for about 4 minutes. Taste one to see that they are tender. Remove from heat and drain immediately. Wait a few minutes before removing the skins from the beans – just slide a fingernail or small knife under a part of the skin where there is a dark line and pop the bean out! It takes a while, but is so worth it if you don’t eat them all before you finish!

Ingredients:
3 pounds fava beans
¼ cup olive oil
½ cup finely diced spring onions
1 tablespoon chopped fresh parsley
2 slices of bacon, diced and blanched (optional)
¾ cup water or light chicken stock
½ teaspoon sea salt
freshly ground black pepper

Directions:

1. Remove the fava beans from their pods, then blanch and peel.
2. In a large skillet or Dutch oven, warm the olive oil and add the onions and parsley. Cook over medium-low heat until the onions have softened, about 4 minutes, then stir in the bacon, if using. Cook 4-5 minutes more if using the bacon.
3. Add the fava beans with the water or stock, salt and pepper. Bring to a slight boil, then simmer until the beans are just tender and the liquid is almost reduced, leaving just a little sauce to coat them. Taste for salt and pepper before serving.

Makes 4-6 servings

Ingredients:
2 cups ½-inch cubes cooked beets (about 5 medium)
2 cups diced, unpeeled Granny Smith apples
½ cup thinly sliced spring onions
2 tablespoons fresh lemon juice
1 teaspoon sea salt
Generous grating of fresh nutmeg
1 tablespoon sweetener (optional)
2 tablespoons butter

Directions:

1. Preheat oven to 350 degrees. Lightly butter a 13×9-inch baking pan. Combine in the pan the beets, apples, onions, lemon juice, salt, nutmeg, and sweetener, if using. Dot with butter.
2. Cover and bake for 30 minutes; stir well and bake until very tender, about 15 minutes more. Serve warm.

Makes 4 servings

Ingredients:
3 tablespoons olive oil, divided
½ cup whole almonds, chopped
3 large cloves garlic, chopped
1½ teaspoons smoky paprika
sea salt
2 pounds broccolini, rinsed, stalks cut into 2-3-inch lengths
1/3 cup water
1-2 teaspoons sherry wine vinegar

Directions:

1. Heat 1 tablespoon olive oil in a heavy large skillet over medium-high heat. Add the almonds. Stir until lightly browned, 2-3 minutes. Add garlic and paprika. Sprinkle with sea salt; sauté 1 minute. Transfer to a small bowl.
2. Add remaining 2 tablespoons olive oil to skillet. Add broccolini; sprinkle with sea salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green. about 4 minutes. Pour off any water. Stir in almond mixture. Season with sea salt and freshly ground black pepper. Mix in 1-2 teaspoons vinegar.
3. Transfer to a bowl and serve.

Serves 8

PARSLIED CARROTS

Ingredients:
6 large carrots, sliced into rounds
2 tablespoons finely diced spring onions, or more to taste
2 tablespoons butter
2 tablespoons parsley, freshly chopped
1 teaspoon lemon juice
sea salt to taste
paprika to taste
freshly ground pepper, to taste

Directions:

1. Steam the carrots until tender. Rinse them in cold water to stop the cooking process.
2. In a large skillet over medium heat melt the butter and add the onions, cooking until softened.
3. Add the carrots, lemon juice, salt, paprika, and pepper to taste.
4. When the carrots are warmed through, toss with them with chopped parsley and serve warm.

Makes 4-6 servings

Beet kvass is a traditional European health tonic. This beverage is cleansing, detoxifying, and a wonderful digestive. Drink a small amount each day.

Ingredients:
3 medium or 2 large beets, peeled and coarsely chopped
¼ cup liquid whey
1 tablespoon salt
water

Directions:

1. Place beets, whey, and salt in a 2-quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to the refrigerator.
2. When most of the liquid has been drunk, you may fill the container with filtered water and keep at room temperature for 2 days. The resulting brew will be less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this to inoculate instead of whey.

Makes 2 quarts

Ingredients:
2½ tablespoons butter
4 cups julienned leeks, about 3 leeks
1 cup chicken stock, or 1 cup water and ½ teaspoon sea salt
1 sprig fresh thyme
¼ dry white wine
2 tablespoons heavy cream
½ teaspoon curry powder or 1 pinch of freshly grated nutmeg
Sea salt and freshly ground black pepper to taste
Finely snipped chives to garnish if using the curry
Chopped fresh parsley, if using the nutmeg

Directions:

1. Melt the butter in a large skillet over medium-low heat.
2. Add the leeks and cook for 2-3 minutes without letting them burn.
3. Add the chicken stock or water and thyme; cover and simmer until the leeks are tender, about 5 minutes. Uncover, increase the heat to medium-high, and add the wine.
4. Boil until the liquid is reduced by half, 10-15 minutes.
5. Stir in cream, curry powder or nutmeg, and cook until the cream is absorbed.
6. Season with salt and pepper to taste. Garnish accordingly.

Makes 4 servings