Recipes

BLACK BEANS

Black Beans with Cinnamon and Garlic

6 cups water
2 cups black beans
2 tbsp. olive oil
2 garlic cloves, minced
1 bay leaf
1 stick of cinnamon (or 2 tbsp. ground cinnamon)
2 tbsp. sea salt
Optional: Kombu seaweed

In a stock pot combine all ingredients with the beans and water. Heat to boil and maintain medium heat until beans are soft and water has evaporated. Remove the cinnamon stick and bay leaf. Serve with rice, chicken or as a salad topping.
*Soaking the beans for up to eight hours before cooking will require less water for cooking and reduce cook time. Add Kombu seaweed, while beans are soaking for additional nutrients.

Black Bean Hummus

3 cups cooked and drained black beans
¼ cup lemon juice
2 garlic cloves, minced
2 tsp. sea salt
¼ cup whey or starter culture
1 tsp. cumin
1 tsp. cayenne
4 tbsp. water

Blend all ingredients in a food processor until a paste forms. Add water as needed for desired consistency. Transfer to a jar and tighten lid. Allow to sit at room temperature for three days. Serve with fresh vegetables or crackers then store in refrigerator for up to one week.

BLACK CURRANT

Black Currant Jam

2 pounds black and red currants
2 cups of local honey
¼ cup of water

Boil ingredients together until soft. Once cool, move into jars and serve on toast.

BLACKBERRy

Blackberry Frozen Cream 

2 14 fl oz cans cold coconut milk
1 cup fresh blackberries
1/2 cup raw honey
1 tsp vanilla extract
Pinch of cinnamon

Scoop cold coconut milk out of cans, drain the liquid and set aside for another recipe. Blend together honey, vanilla, blackberries and solid coconut milk. Blend. Pour into ramekins or small serving glasses. Freeze until the consistency of ice cream.

Blackberry Soda (a fermented beverage)

4 cups blackberries
½ cup honey or sugar
1 tbsp. whey or starter culture

Cover blackberries in a pot with water. Simmer for 30 minutes and then cool. Strain out blackberries, using a sieve to push out remaining juice while capturing seeds. Add honey or sugar and the whey or culture, and stir until dissolved. Pour juice into a bottle, tighten the lid and let sit for two to three days at room temperature. Keep refrigerated once desired effervescence is reached.

Fruit Strips

3 cups blackberries
¼ cup mint leaves
¼ cup honey
2 tbsp. lemon juice
1 tsp. lemon zest

Preheat oven to 170˚F. Blend all ingredients in food processor until smooth. Cover a baking sheet with parchment paper and pour fruit mixture on paper, evenly distributing with a spatula. Bake six hours until no longer wet. With kitchen scissors, cut the paper in half. Roll the halves and cut into rolls two inches wide. Store in airtight container.

BLUEBERRy

Blueberry Mint Compote

2 lbs. of fresh or frozen blueberries
1/4 cup fresh mint, chopped
1/4 cup raw honey
1/4 cup chia seed
2 tbsp. water

Mix all ingredients together. Bring to a boil for 3 minutes. Remove from heat and let sit to cool.
Spread on toast, use as a marinade, or serve as a side for chicken.

CRANBERRy

Cranberry Pudding 

1 pint cranberries
1 cup tapioca pearls
2 cups milk of choice
1/4 cup maple syrup
2 tbsp. fresh grated ginger
a pinch of cinnamon

Combine ingredients and bring to a boil. Boil for about 20 minutes, stirring often, until tapioca pearls are clear. Pour into pudding cups. Cool and serve.

ELDERBERRY

Elderberry Tea 

1/2 cup dried elderberries*
2 cups water
2 tbsp honey

Boil. Steep for 10 to 20 minutes. Drain elderberries. Enjoy hot or cold.
*Elderberries can be found in health food stores dried, as a tincture, or as a syrup.

GRAPE

Grape ‘Soda’ 

1 cup grapes
1 cup club soda

Blend together and drink.

MAQUI BERRy

Maqui Berry Smoothie 

1/4 cup Maqui Berries or 2 tbsp. Maqui Berry Powder*
1/2 cup blueberries
1/4 cup spinach
1 cup milk of choice
2 tbsp. chia seeds

Add additional fruit or greens as desired. Blend and enjoy.
*Maqui Berries are hard to find fresh, however they can be found readily either frozen, dried or in powder form at health food stores.

QUINOA

Quinoa Porridge

1 cup quinoa
2 cups water
1/2 cup blueberries
2 tbsp. maple syrup
1 tsp. cinnamon

Bring quinoa and water to a boil. Reduce to low heat. Quinoa will be done when the seed has split and water has been cooked out. Add blueberries, maple syrup, cinnamon, any seeds or nuts desired and milk of choice. Enjoy warm or cold.

Quinoa Rejuvelac (a fermented beverage)

½ cup quinoa
4 cups water, separated

Soak quinoa in 1 cup water for eight hours. Pour off water and rinse two to three times. Add 3 cups of water to rinsed quinoa and let sit for two days. Gently stir twice a day for two more days until the quinoa has sprouted. Strain the liquid into a bottle, discarding quinoa. Refrigerate and drink.

SEAWEED

Seaweed Salad

1 oz. mixed seaweed
¼ cup shredded carrots
1 tbsp. rice vinegar
1 tbsp. toasted sesame oil
1 tbsp. soy sauce
1 tbsp. sugar
½ tsp. ginger juice or   fresh chopped ginger
1 tbsp. toasted sesame seeds

Soak dry seaweed in a bowl full of water for five to 10 minutes. Drain seaweed and squeeze out excess water. Mix together seaweed, carrots, vinegar, sesame oil, soy sauce, sugar and ginger. Top with sesame seeds.

Seaweed Soup 

2 cups of water or broth (vegetable or meat)
1 cup seaweed*
1 tbsp. sesame or coconut oil
1/2 tsp. sea salt

Combine ingredients and bring to a boil. Add any vegetables you have on hand. Simmer for 20 minutes. Serve hot.

Sauerkraut

1 medium head of cabbage, thinly chopped or shredded
¼ cup dulse seaweed torn
2 tbsp. sea salt

Toss cabbage, salt and dulse seaweed together. Knead the cabbage till it is limp and has released its juice. Pack into a jar, making sure that cabbage is covered by liquid that the cabbage released. Allow to sit at room temperature for at least one month. Refrigerate once preferred flavor is reached.

SWEET POTATO

Sweet Potato Fly (a fermented beverage)

2 large sweet potatoes
1 gallon water
2 cups sugar
½ cup whey or starter culture
2 lemons, zested and juiced
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. ginger

Grate the sweet potatoes. Add other ingredients, stir and cover. Allow to ferment for three to five days. Strain through a sieve and bottle the fermented liquid. Store in the refrigerator up to one month.

Sweet Potato Ginger Soup

2 large sweet potatoes, chopped
5 carrots or winter squash, chopped
3 cups bone broth or water
2 tbsp coconut oil
1 tbsp fresh cut ginger, grated
2 tsp curry powder
1 tsp cumin powder
1 tsp tumeric powder
1/2 tsp salt

Combine all ingredients and bring to a boil. Simmer for 30 minutes. Blend. Enjoy hot or cold.

 

WALNUT

Walnut Pesto

2 cups raw walnuts
1 cup fresh basil
1/2 cup olive oil
1 juiced lemon
salt and pepper

Put everything in blender. Feel free to add additional greens. If too dry, add water or more oil. Enjoy over pasta, as a dip for vegetables or to flavor soup.

WATERMELON

Watermelon Icee

4 cups cold watermelon
5 basil leaves
pinch of sea salt

Blend together watermelon, basil and sea salt. Serve immediately or freeze as popsicles.