Garlic Soup – Mexican Style
1 head garlic, cloves separated, peeled & crushed 1/2 cup fresh cilantro leaves, chopped (save stems for the broth) 1 large ripe avocado, quartered & sliced 2 limes 2 cups bite-size broccoli florettes 1 large carrot, peeled, halved lengthwise & diced 1 jalapeno pepper (with seeds), sliced into paper-thin rings 1/2 cup white miso, or to taste In a medium saucepan over high heat, combine 6 cups of water, garlic & the cilantro stems and bring to a boil. Reduce heat & simmer, covered, for 10 minutes. Strain out the solids & return the broth to the saucepan. Cover to...
Read MoreMillet-Corn Loaf
1 small onion, diced 1 or 2 carrots, diced 1 bag frozen corn 1 & 1/2 cups millet, rinsed 6 cups water pure salt 2 scallions, thinly sliced 2 TBSP umeboshi vinegar 3 heaping TBSP sesame tahini In a medium pot, place diced onion, carrot, frozen corn & millet. Add water & 1/2 tsp salt. Cover & bring to a boil over medium heat. Give it a stir, reduce heat, & simmer, covered for about 25 mins (make the heat even lower toward the end as there is less & less water in the pot – don’t want it to burn on the bottom….stir it to see how it’s doing)....
Read More32 Favorite Tools/Gadgets
_______________________________________________________________________________________ WATER CARAFES I use these containers to store [back up] water from our reverse osmosis filter. For those of you who already have an RO filter in your home, you know that the tank holds 2 gallons of water at a time. That means, if you decided to fill up a giant 2 gallon pot with water, for the following several hours, water would just dribble out of the spout until the water reserve was built back up (It takes time for the unit to do this). Sometimes, we do go through water faster than other times, like if...
Read MoreRoasted Veggie Pizza
1 recipe CHEWY-PIZZA-DOUGH 1 28 oz package peeled whole tomatoes 1 small eggplant, peeled, quartered & cut into 1/2 inch thick slices (about 2 cups) 2 small green or yellow zucchini sliced into rounds (about 2 cups) 1/2 large red onion, thinly sliced (about 1 cup) 2 TBSP extra virgin olive oil 3 cloves garlic, minced (about 1 TBSP) 1 TBSP herbes de Provence (or herb mixture of choice) 1/2 cup high quality pizza sauce 1/4 cup black olives or capers (optional) Preheat oven to 450. Drain tomatoes & discard liquid. Halve each tomato lengthwise. Toss together tomatoes, eggplant, squash,...
Read MoreChewy Pizza Dough w/ Salad Topping
1 0.25-oz pkg of active dry yeast 1 TBSP honey 1 cup potato starch (health food store in flour aisle) 1/2 cup brown rice flour 1/2 cup teff flour 2 tsp guar gum or xanthan gum 1 tsp pure salt 1/2 tsp garlic powder 1/2 tsp onion powder 3 TBSP extra virgin olive oil, plus more for coating pan Combine yeast, honey & 1 & 1/2 cups warm water in measuring cup. Let stand 10 to 15 mins, or until liquid is cloudy & bubbly. Whisk together potato starch, brown rice flour, teff flour, guar gum, salt, garlic powder, & onion powder in large bowl. Stir in yeast mixture. Stir in oil....
Read MorePizza w/ Brown Rice Crust
3 cups water few pinches pure salt 1& 1/2 cups short grain brown rice 1 TBSP extra virgin olive oil 2 tsp dried basil 1/4 tsp garlic powder 1/4 tsp pure salt 1/2 tsp crushed red pepper (more or less to taste) good quality pizza sauce Combine rice, water & a few pinches of salt in a saucepan & bring to boil. Reduce heat to low, cover & simmer 45 mins. Preheat oven to 375. Once rice is cooked, mix in the olive oil, herbs, salt & pepper. On a lightly oiled pizza pan, spread out the rice mixture & use the back of a spoon to press evenly onto pan. Bake rice crust for...
Read More
Recent Comments