by Manitoba Harvest
|1/4 cup||Manitoba Harvest hemp oil|
|1/4 cup||red wine vinegar|
|2 Tbsp||maple syrup|
|3 cups||red and green cabbage, shredded|
|1/2 cup||red and yellow pepper, chopped|
|1/3 cup||Manitoba Harvest hemp hearts|
|1/4 cup||green onions, chopped|
|1/2||carrot, peeled and julienned|
Makes 2 cups
one bunch “dinosaur” (also known as lacinato) kale
one ripe avocado (large)
3 Tbs dulse flakes
3 Tbs hemp seeds
one med. carrot, grated
one small yellow squash, sliced
½ to 1 cup red cabbage, sliced
one med tomato, diced
two scallions, minced
1/4 cup small broccoli pieces
1/4 cup small cauliflower pieces
2-3 cloves fresh garlic
one Tbs sage
3 Tbs chickpea miso
2-3 Tbs raw mustard* (see recipe below)
Himalayan salt to taste
1. Tear kale into small pieces and put in a large mixing bowl.
2. Sprinkle the salt and lemon juice over the kale.
3. Vigorously massage the kale for about a minute with your hands until kale juice begins dripping into bowl. Kale pieces should be soft with the texture of steamed kale.
4. Chop/mince/dice the following vegetables into the bowl with the kale – carrots, scallions, tomato, yellow squash, red/purple cabbage, broccoli, and cauliflower.
5. Sprinkle mixture with dulse flakes and hemp seeds to suit your palate.
6. Add the large ripe avocado last, stirring it gently into the mix.
• In a smaller bowl, add juice of one orange, a ½ teaspoon of various spices (try garlic powder, ginger powder, sage, etc.), a few tablespoons of light miso paste, a bit of water if necessary, and a couple tablespoons of raw mustard. Mix together thoroughly.
• Pour the sauce into the large mixing bowl, adding more salt if necessary.
• Toss until everything is well mixed.
7 Tbs dry yellow mustard seed soaked for at least 6 hours in 7/8 cup water
3/8 cup apple cider vinegar
3/8 cup water
2 tsp celtic salt (or Himalayan salt)
1 medjool date
• Place ingredients in Vitamix® and blend until smooth.
• Let the mustard sit at room temperature in the cupboard. This curing process removes the strong heat from the mustard seeds.
• After 10-14 days, the curing is complete and you can store the mustard in the refrigerator.
This recipe will also work in other blenders, but you’ll need to cut it in half and do two batches to achieve proper blending – only a Vitamix has sufficient blending power to do the full batch at once. You may need to help the blending action a bit in your blender with a spatula, as this mustard is thick. Be careful not to blend your spatula into the mustard!
• The salt and lemon help break open the cell walls of the kale, allowing the juice to come out.
• The broccoli and cauliflower can simply be broken into small bits with your hands.
• Any kind of mustard works for the sauce.
• Basically, any veggies that you like can be added. I choose what is seasonal, fresh, and whatever makes a nice color mix.
• This salad doesn’t keep very well, as the avocado browns quickly. Make only enough to consume in one sitting and enjoy!
by Debra Daniels-Zeller
(Serves 4 to 6)
Use a light honey for this recipe because the strawberries and lime are the real stars in this salad. Honey plays a supporting role. Of course, organic ingredients will be the most delicious and environmentally sustainable.
|8 oz||plain yogurt|
|local honey, to taste|
|2 cups||strawberries, chopped|
|4 cups||fruit, chopped (apples, oranges, bananas)|
|1/4 cup||walnuts, chopped|
|fresh mint, choped|
Revered in many parts of Africa, and cultivated in Asia and Europe, MILLET shows its versatility in the many ways it is enjoyed. In India, millet flour is cooked into a flatbread known as Bajra Roti. In Europe, it is often consumed as a sweetened porridge. It can even be turned into an alcoholic beverage!
Before adding any liquid, toast raw millet in a hot dry pan before cooking to achieve a slightly toasted texture.
|2 cups||water or stock|
|1 cup||cooked chickpeas|
|1 cup||prepared mushrooms
(shiitakes are an excellent choice)
|1 small||tomato, chopped|
|salt and pepper to taste|
shredded leftover chicken
chopped vegetables of your choice
fresh greens (add at end of cooking)
Prep time: 10 minutes
Cooking time: 30 minutes
Yield: 8 servings
|2 1/4 cups||water or stock|
|1||yellow onion, diced|
|1 Tbs||olive oil|
|1/2 cup||dried cherries|
|1 lb||spinach leaves|
|1 cup||garbanzo beans, cooked or canned|
|2||oranges, juice and zest from|
Recipe submitted by Ashley Looker
by Debra Daniels-Zeller
Harness the turning seasons with this savory, sweet, and spicy
salad. Perfect eaten by itself or as a stunning addition to your
next home-cooked meal or potluck.
Customize this recipe to your liking. For instance, substitute parsley for cilantro or omit nuts altogether if preferred.
|2 or 3 Tbs||fresh lime juice|
|1/2 to 1 tsp||agave nectar|
|2 Tbs||extra-virgin olive oil|
|2||garlic cloves, pressed|
|1||avocado, peeled and finely diced|
|1 cup||sweet-tart apple, diced|
|1 lb||garnet or jewel yams, peeled and cut into 1/2-inch pieces|
|1/4 cup||cilantro, chopped|
|sea salt and freshly ground pepper|
|1/4 cup||lightly toasted walnuts, finely chopped|