How to Soak and Dehydrate Oats
Soaked, dehydrated oats | Kitchen Stewardship
How to make Sprouted Wheat Flour - Weed'em & Reap
Black Bean, Feta & Avocado Quinoa Wrap with Avocado Tahini Sauce. Looks good but I would make and eat it cold.
Ugh! Store-bought salad dressings often include unlabeled ingredients like nanoparticles, genetically-modified oils, MSG, trans fats and sometimes even mercury. The good news is, you can easily make your own at home. This creamy ranch is simple and delicious.
Homemade Ranch Dressing Recipe
red quinoa taco salad with ancho-chipotle lime dressing.
Dinosaur Dill Crunch Salad with Salt & Vinegar Chickpeas
Sweet Potato Veggie Burgers
zucchini "spaghetti" with creamy lemon-chive dressing
quinoa salad with black beans, avocado, and cumin-lime dressing
Pickled Broccoli Stems 3 or 4 broccoli stems 1/2 teaspoon kosher salt 1 medium size garlic clove, minced 1 tablespoon sherry vinegar 2 tablespoons extra virgin olive oil 1. Peel the broccoli stems and cut, 1/4 inch thick slices. Place in a jar, add the salt, cover tightly and shake. Refrigerate for several hours or overnight. 2. Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight.
Dr.Weil'sSaurkraut 3T salt/5# cabbage brine usu forms in few hrs but if not enuf to cover cabbage in 24 hrs. (usu happens w older vegs) add salted water-approx 1 t.salt/1c water Keep@room temp-3days-starts weird bubbling. Move to cooler place/about 6wks. Can be sampled a wk or so after ferment starts, but flavor improves w/ time. Finished product can go into the fridge packed in own juice, for several wks more.
Dr. Weil's sauerkraut
Sourdough Starter: Maintaining a sourdough starter can sometimes feel like adding an additional family member. Remembering to feed it regularly and allowing for adequate rising times may seem burdensome, but it doesn’t have to. Here are some suggestions for making sourdough fit your schedule instead of ruling your life.
making sourdough fit your life.
CILANTRO LIME CHICK PEA SALAD Ingredients: -One 15-oz can chickpeas (2 cups cooked), drained and rinsed -2 cups spinach -1/4 cup sweet onion, chopped finely -Juice from 1.5 limes -3/4 cup fresh Cilantro -1/2 tsp sugar (or to taste) -2 tsp Dijon mustard -1 garlic clove -1 tsp extra virgin olive oil -1/2 tsp ground cumin -1/2 tsp kosher salt + ground pepper
cilantro lime chickpea salad