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Posted by on in Recipes
Pumpkin Seed Dressing Prep time: 5 minutesPrep notes: Cooking time: 0 minutesYields: 4 peopleIngredients: 1 cup roasted pumpkin seeds2 tablespoons fresh parsley, minced3 tablespoons scallions2 teaspoons umeboshi paste1/2 cup water Directions:     1. Place all ingredients in a blender and purée until creamy.Notes:     Serve over steamed vegetables, salad, or noodles.Credit:...
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Posted by on in Recipes
Golden Gravy Prep time: 5 minutesPrep notes: Cooking time: 15 minutesYields: 4 peopleIngredients: 1 medium onion, finely diced1 cup vegetable stock3 tablespoon olive oil3 tablespoons whole wheat or potato flour2 ounces gheeSea saltFreshly ground pepper to taste Directions:     1. In a skillet, sauté the onion in the olive oil until brown.    2. Add the ghee and lower heat.    3. As the ghee melts, add the flour, stirring constantly to keep it from burning.    4. After the flour browns, add vegetable stock until gravy thickens.Notes: Credit: ...
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Posted by on in Recipes
Late Summer Corn Salad Prep time: 20 minutesPrep notes: Cooking time: 10 minutesYields: 6 peopleIngredients: 4 ears of corn1/2 small red onion, diced1/2 green bell pepper, chopped1/2 red bell pepper, chopped1/2 bunch cilantro, minced1 tablespoon olive oilJuice of 1 lemonSea salt and pepper to taste Directions:     1. Boil corn in a large pot for 5-10 minutes.    2. Remove from pot and cool by running under cold water.    3. Cut kernels from the cobs and place in a large mixing bowl.    4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.    5. Add oil, lemon juice, salt and pepper. Mix well.Notes: Credit:...
Tagged in: Salads
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Dandelion Salad with Warm Hazelnut Vinaigrette Prep time: 10 minutesPrep notes: Cooking time: 5 minutesYields: 4 peopleIngredients: 2 large bunches dandelion greens2 tablespoons olive oil3 cloves garlic, minced1/4 cup hazelnuts, coarsely chopped1 tablespoon balsamic vinegarSea salt and pepper to tasteDirections:     1. Wash greens, remove stems and chop into 3/4-inch pieces.    2. Place greens in a large mixing bowl.    3. Heat oil in a sauté pan on medium.    4. Add garlic and nuts, stirring constantly for 2 minutes.    5.  Stir in vinegar, salt and pepper.    6. Pour the hot vinaigrette over the greens and toss well.Notes: Credit: ...
Tagged in: Salads
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Posted by on in Recipes
Roasted Kabocha Squash Prep time: 5 minutesPrep notes: Cooking time: 60 minutesYields: 4 peopleIngredients: 1 whole kabochaDirections:     1. Preheat oven to 450 degrees.    2. Scrub the squash. Cut in half and scoop out the seeds.    3. Place halves on a lightly oiled baking dish and cover, baking for 45 minutes.    4. Uncover and bake for 15 more minutes.Notes:     The skin of the squash is packed with great nourishment and can be eaten when baked. If you do not want the skin, peel the squash and cut into cubes.    Sprinkle your favorite spice on the squash before baking such as cinnamon, thyme, rosemary, curry, cumin or sage.Credit:...
Tagged in: Other Vegetables
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