Ingredients:
Dough:
2 cups diced butternut squash
3 cups vegetable broth
½ cup scallion (white and green) ( 1 bunch or 6 scallions)
1 tablespoon canned chipotle en adobo sauce
2 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon ground cumin
3 cups masa harina for tamales
¾ cup olive oil
½ cup vegetable oil
Filling:
2 tablespoons olive oil
1 small bunch scallions
4 cloves garlic, minced
2 chipotle chiles in adobo, sliced
1 teaspoon ground cumin
2 teaspoons sea salt
½ cup Spanish olives with pimentos, chopped
½ cup golden raisins
¼ cup capers
1 cup vegetable stock
1 scant teaspoon grated orange zest
½ cup chopped fresh cilantro
hot sauce for serving
Prep Work:
For the dough:
1. Put butternut squash in a pot with broth, scallions, adobo sauce, garlic, salt, and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes.
2. Remove squash with a slotted spoon, reserve broth. Set aside half the squash for the filling then mash the remaining squash in a large bowl.
3. Mix in the masa with a fork. Slowly pour the seasoned broth over the filling, mixing with a fork (or hands) until smooth. Slowly stir in oils, a little at a time until dough is soft and moist. Cover and set aside.
4. For the filling: Heat oil in a large skillet over medium heat. Add the scallions, garlic, chiles, cumin, and salt and cook until soft, about 1 minute.
5. Add reserved squash, olives, raisins, capers, and cook, stirring gently until well combined. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro., Remove from heat.
Instructions:
1. Assemble: Cut 16 strings each 8-inches long.
2. One at a time, place about ¼ of dough in center of each husk, leaving enough husk free to enclose tamale. Pat masa down. Spoon 2-3 tablespoons filling on top. Then cover filling with 2-3 tablespoons more of dough, gently patting to cover filling.
3. Wrap husks around the filling and twist and tie ends with reserved string.
4. Lay tamales in a steamer basket, cover and cook until husks get slightly transparent, about 50 minutes.
5. Remove tamales from steamer, let rest 5- 10 minutes before serving.
Makes 16 tamales
Ingredients:
1 small clove garlic
3 tablespoons sherry vinegar
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced shallots
½ teaspoon honey
1/3 cup olive oil
¾ pounds mizuna
1 large pear, cored and thinly sliced (I use apple instead of pear sometimes)
½ cup shaved Parmesan
Directions:
1. Mince and mash the garlic to a paste with salt. Cook the sherry, vinegar, mustard, shallot, garlic paste, and honey in a small saucepan over low heat, whisking, until heated through, about 2 minutes.
2. Add the oil in a slow stream, whisking until emulsified.
3. Toss the greens with the warm dressing. Add the pears or apples and Parmesan. Serve immediately.
Serves 8
Ingredients:
1 pound beets, washed, peeled and cut into chunks
olive oil for drizzling
1 15-ounce can chickpeas, rinsed and drained
3 cloves garlic, crushed
¼ cup tahini
¼ cup fresh lemon juice
1 tablespoon ground cumin
2 tablespoons olive oil
½ teaspoon sea salt
Directions:
1. Preheat oven to 400 degrees. Place beet chunks on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-40 minutes, or until tender. Allow to cool slightly.
2. Transfer roasted beets to a food processor and add all of the remaining ingredients. Blend until creamy, scraping down the sides as needed. Adjust the taste with lemon juice and salt. Refrigerate for up to 3 days.
Makes about 2 cups
Ingredients:
¼ teaspoon allspice
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
¼ teaspoon red pepper flakes
1/8 teaspoon freshly ground nutmeg
3 tablespoons coconut oil, melted and divided
1-2 butternut squash, halved and seeded
1 yellow onion, coarsely chopped
1 tablespoon minced shallot
1 teaspoon minced ginger
2 Asian pears, cored and chopped
1 apples, cored and chopped
6 cups stock of choice
lemon juice to taste
½ cup pumpkin seeds, toasted for garnish
Directions:
1. Preheat oven to 425. Line a baking sheet with parchment paper.
2. In a small bowl, whisk the allspice, cinnamon, salt, red pepper, and nutmeg with 1 tablespoon of the coconut oil. Brush the inside of the flesh of the squash with the allspice mixture, reserving any remaining. Arrange the squash cut side down on the sheet pan. Roast for 30 minutes or until very soft. Remove from the pan ands let rest until cool.
3. While the squash is roasting, heat the remaining 2 tablespoons of coconut oil and the reserved spice mixture in an 8-quart pot over medium heat. Add the onions and a pinch of salt, and cook until the onions turn
4. Light golden brown. Add the shallots, sauté for a few minutes then add the ginger, pears, and apples. Continue to sauté for another 3-5 minutes, or until the fruit begins to soften and turns a golden brown. As the mixture starts to stick to the bottom of the pan, deglaze with 1 cup of the broth. Add 3 more cups of the broth and simmer gently.
5. When the squash has cooled, scoop out the flesh into the onion-fruit mixture. Mash the mixture with the back of a wooden spoon and add 4 more cups of broth. Gently simmer for another 15 minutes. Ladle the soup into the blender in small batches and puree until smooth. Taste and balance with lemon and slat if needed. Add more stock if necessary to thin the soup. Garnish with toasted pumpkin seeds.
Serves 12
Ingredients:
1/3 cup pine nuts
8 cups spinach leaves
1½ cups basil leaves, cut into ribbons (chiffonade)
¼ cup olive oil
1 pinch sea salt
3 tablespoon aged or regular balsamic
2 cloves garlic, finely chopped
1 tablespoon nutritional yeast (optional)
sea salt and pepper to taste
Directions:
1. Place the pine nuts on a parchment-lined baking sheet and toast for 6-8 minutes in a 350 degree oven.
2. Toss the spinach and basil leaves together in a large bowl. Drizzle with enough olive oil to lightly coat and sprinkle with a pinch of sea salt.
3. In a pan over medium-low heat, add the balsamic vinegar and garlic. Warm through for about 5 minutes and toss the spinach and basil with just enough to coat.
4. Sprinkle with toasted pine nuts and nutritional yeast, if using. Season with salt and pepper to taste. Toss to combine.
5. Serve immediately.
Serves 8
Ingredients:
For the Dressing:
1 cup strained Greek yogurt
1 teaspoon sherry vinegar
½ teaspoon sea salt or to taste
1 small clove garlic, grated
1 teaspoon olive oil
1 teaspoon minced chives or the green part of scallions
pepper to taste
Vegetables:
2 pounds summer squash, cut into various sizes
1-3 tablespoons olive oil
sea salt and pepper to taste
4 ounces cauliflower florets, thinly sliced with a mandolin or vegetable peeler
extra olive oil, to taste
Nasturtiums for garnish (optional)
Directions:
1. For the dressing – Combine the yogurt, vinegar, oil, and chives in a bowl, and mix well. Season to taste with salt and pepper; set aside.
2. For the vegetables – Preheat the oven to 400 degrees. Toss the squash in enough oil to coat, and season with salt and pepper. Roast until fork-tender, but with a little resistance. Meanwhile, toss the sliced cauliflower with a little bit of olive oil, season with salt and pepper.
3. Spread the dressing on the bottom of 4 serving plates; arrange squash on top. Sprinkle with shaved cauliflower. Garnish with the nasturtiums, if using.
Serves 4
Sumac is from the Middle East and has a pleasantly sour and astringent taste without being sharp. It was used as a souring agent by the Romans before lemons were available in Europe. If you don’t have sumac, you can use any spice you like – curry goes well with this dish.
Ingredients:
1 cup dried chickpeas (garbanzo beans)
½ cup olive oil
1 onion, cut into thin wedges
2 tomatoes
1 tsp. sweetener of choice
¼ tsp ground cinnamon
2 cloves garlic, chopped
3 lbs. chard (about 3 bunches)
3 Tbs. fresh mint, chopped
2-3 Tbs. fresh lemon juice
1½ Tbs. ground sumac
Directions:
1. Put the chickpeas in a large bowl with water and leave to soak overnight. Drain and place in a large saucepan. Cover with water and bring to a boil, then simmer, covered, for about 1¾ hours. Drain when tender and set aside.
2. Heat the oil in a large heavy-bottomed frying pan, add the onion, and cook on low heat for about 5 minutes or until softened and just starting to turn brown.
3. Cut the tomatoes in half, scrape out the seeds with a teaspoon then dice the flesh. Add the tomato flesh to the onions with the sweetener, cinnamon, and garlic. Cook for 2-3 minutes or until softened.
4. Wash the chard and pat dry with paper towels. Trim the stems and finely shred the leaves.
5. Add to the tomato mixture with the chickpeas and cook 3-4 minutes or until the chard wilts. Add the mint, lemon juice, and sumac, season, and cook for 1 minute. Serve immediately.
Serves 4
Dehydrating at temperatures below 120 degrees preserves enzymes, keeping foods “living”.
Ingredients:
8 carrots
2 tsp of sea salt
½ tsp of pepper
30 basil leaves
3 garlic cloves
1 cup water
2 cups of soaked sunflower seeds (may be soaked for 3 to 4 hours)
1 cup ground flax seeds
Directions:
1. Place all ingredients, except flax seeds, in the bowl of a food processor fitted with the “S” blade. Pulse and scrape down the sides of bowl until all ingredients have reached a semi-smooth consistency.
2. Transfer the mixture into a big bowl and add the ground flax seeds. Mix thoroughly.
3. Prepare your dehydrator trays and evenly spread the mixture. It should be a 1/3 of an inch thick.
4. Cut lines in the mixture with a butter knife, 4 to 8 across and 4 to 8 down. Dehydrate at about 115 degrees for 24 hours (subject to your weather, check after 12 hours). They will be done when they are crispy.
Note: If you don’t have a dehydrator, the mixture can be spread onto a parchment paper-lined cookie sheet and dehydrated in an oven set on its lowest temperature, or just using the pilot light if there is one. Adjust drying time accordingly. A dehydrator gives the best results, though.
Much thanks to Karen Haralson for such a delicious recipe!
Ingredients:
6 sweet peppers
2½ cups cooked warm brown basmati rice
1 yellow onion, finely chopped
3 cloves garlic, minced
3 tablespoons olive oil
4 cups mushrooms, chopped
2 carrots, grated
½ cup fresh basil, torn
¼ cup fresh parsley, chopped
¾ cup walnuts, toasted
1 cup chevre or ricotta cheese
Directions:
1. To roast the peppers – set the whole pepper on the grill or a grate on the stovetop over a gas flame. Grill until blackened on all sides, using tongs to move it around as needed. Transfer to a bowl and cover with plastic wrap and let steam for 15 minutes to loosen the skin.
2. Using a paring knife, and fingertips, peel off blackened skins. Remove seeds and ribs. Set aside.
3. In a large pan, sauté onions in olive oil until translucent.
4. Add the mushrooms and cook for another 2 minutes.
5. Add the garlic and grated carrots and cook another 2 minutes.
6. On low heat, add the cooked rice to onion mixture and combine. Add the cheese, parsley, and walnuts. Stir to combine until cheese is warmed.
7. Lay peppers on a platter. Using a small spoon, fill each pepper with the rice mixture. Top with fresh basil.
Serves 6-8
This is a very popular dish in Israel, with unknown origins. It has dozens of variations, traditionally consisting of tomato sauce and eggs, it varies in vegetables and levels of spiciness. It is a great, nourishing meal that is easy to prepare and can be served any time of the day.
Ingredients:
3 tablespoons olive oil
2 onions, diced
2 sweet peppers, diced
10 tomatoes, diced
2 tablespoons tomato paste
1 bay leaf
1 teaspoon pepper
4 cloves garlic, sliced
1 teaspoon ground cumin
2 tablespoons paprika
2 sprigs thyme
1 tablespoon chopped parsley
5-10 eggs
pinch of sea salt
Directions
1. In a large pan, heat the oil and sauté the onions until golden, about 7 minutes.
2. Add the bay leaf, pepper, and peppers, sauté 3 minutes; add the tomatoes and sauté another 3 minutes.
3. Add the garlic, tomato paste, cumin, and paprika, stir then cover with about 1 cup water and simmer, uncovered, for 15-30 minutes.
4. Add the thyme and parsley, then crack eggs, one by one into a bowl and drop them into the sauce.
5. Simmer for 45 minutes or until desired egg softness.
6. Serve on fresh bread with green tahini, if desired.