dressing

Mustard Vinaigrette

METHOD

  1. Mix the olive oil, mustard, and cider vinegar in a bowl. Whisk to incorporate. 

  2. Add a few turns of the pepper grinder (to taste) and a sprinkle of sea salt. Set aside. 

  3. Heat a large saute pan over medium high heat. Melt in the coconut oil, then once hot, add the pears. 

  4. Cook for a few minutes to slightly soften and brown them. Toss in the pecans just to warm them up, then add in the bitter greens. 

  5. Toss gently with tongs until gently wilted, then toss with a few tablespoons of the vinaigrette. Serve immediately.

INGREDIENTS

1/4 cup olive oil
1/8 cup apple cider vinegar
1 tablespoon whole grain mustard
pinch sea salt
fresh ground black pepper

Comments

Kichari (Indian Stew) & Cilantro Chutney

INGREDIENTS

1 c basmati rice
½ c organic whole mung beans, soaked for at least three hours before cooking
4 c purified water
2 T organic ghee
1 tsp. mustard seed
1 tsp. cumin seed
2 pinches asafetida
1 tsp. fresh grated ginger
1 stick of kombu
1½ tsp. sea salt
½ tsp. turmeric
2-4 cups chopped vegetables (kale, cauliflower, carrots, cabbage, broccoli, kabocha/butternut squash, beets, etc.)

METHOD

  1. Rinse the rice and mung beans and soak for three hours or overnight. Drain. If using vegetables, cut into cubes. 

  2. In a pot, warm the ghee over medium-high heat. Add the mustard and cumin seeds (and, if using, fennel and coriander seed) and sauté for 1-2 minutes or until aromatic. 

  3. Add tumeric (and if using, other spices), mung beans, and rice. Then add water, kombu, and ginger. Bring to a boil then cover and simmer for 40 minutes. 

  4. If using vegetables, add starchy ones (burdock or carrot) halfway through the cooking. Zucchini and beans should be added 10 minutes before the kitchari is done. Greens can be added in the last five minutes. If you need to add a more water, do so, but the kitchari should be the consistency of stew when done. 

  5. Garnish with plenty of fresh cilantro chutney and add salt to taste. You can have avocado with a little salt and lemon or steamed vegetables (broccoli, carrots, beets, green beans, asparagus, fennel, and summer squashes) as a side dish. 

Cilantro Chutney

INGREDIENTS

1 bunch fresh cilantro
¼ c fresh lemon juice
¼ c purified water
¼ c unsweetened dry coconut
2 T fresh ginger root
a few drops of stevia
1 tsp. sea salt
¼ tsp. fresh ground

METHOD

  1. Blend lemon juice, water, and fresh coriander until the coriander until the herb is coarsely chopped. Add the rest of the ingredients and blend until it is the consistency of pesto. 

  2. Store covered in the refrigerator for up to one week.

Comments

Homemade Guacamole

INGREDIENTS

2 ripe avocados
half of a red onion, peeled and finely diced
Juice of 1 lime
1 tomato (chopped) 
1 clove garlic, peeled and minced
fresh cilantro (optional)
sea salt & pepper
1 teaspoon cumin powder
Jalapeno (chopped, optional)

METHOD

  1. Mash all ingredients together in a bowl to desired consistency.

  2. Store covered in plastic wrap with the avocado pit in the dish to keep from browning as much as possible. 

Comments