Wellness Drink

A warm wellness drink to help you weather the cold and flu season! 

Serves:

1 – 2

Total Time:

10 minutes

To Prepare

Ingredients:

  • 1 Tbsp fresh grated turmeric (packed or 1/2 tsp ground, though fresh is best)
  • 1 Tbsp fresh grated ginger (packed or 1/2 tsp ground, though fresh is best)
  • 1 whole lemon (juiced 3 Tbsp or 45 ml juice plus leftover rind)
  • 1-2 tbs raw honey
  • 1 pinch cayenne pepper (optional or cracked black pepper)
  • 3 cups filtered water

Directions:

To a small saucepan, add turmeric, ginger, lemon juice and leftover lemon rind, honey, cayenne (optional), and filtered water.

Bring to a simmer (not a boil) over medium to medium-high heat (5 minutes). Then turn off heat.Set a small strainer over mug and pour, should be 2 portions. If the tonic is too potent for you, dilute with more hot/warm water. Store (strained) leftovers in the refrigerator up to 2-3 days.

Reheat on the stovetop until just warm.

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Brussels Sprouts

When I was young the only time we ever ate Brussels Sprouts is on Thanksgiving.  Frankly, I never liked them.  Yet, every Thanksgiving when I became an adult, I had to have them our table.  I still did not like them.  Then, one day, I read this recipe and fell in love with it. When I switched our Thanksgiving table to this Brussels sprout recipe everyone fell in love with it. 

Tip:  this can be made the day ahead or hours earlier and reheated in the microwave or in an oven covered before serving.

Serves:

6 – 8

Total Time:

30 minutes

To Prepare

Ingredients:

  • 1.25 Lbs. of Green Brussels Sprouts (trimmed and halved)
  • 1.25 Lbs. of Purple Brussels Sprouts (trimmed and halved)
  • 3 Tbs. Olive oil
  • 1/4 C. Butter (1/2 stick)
  • 2 Tbs. Yellow Mustard Seed
  • 1/4 C. coarse grained French Mustard
  • 1/2 tsp. salt and fresh ground pepper
  • 3/4 C. dried cranberries

Directions:

Pre heat oven to 375 degrees

Toss Brussel Sprouts with Olive Oil and Salt and Pepper. Roast in the oven on a cookie sheet for about 25 minutes or until the outer leaves begin to brown.

Just before serving melt the butter in a small saucepan until the butter begins to lightly brown. Blend in the mustard and mustard seed and pour over the Brussel sprouts.  Toss gently with salt and pepper and the cranberries and be sure the sprouts are covered well with the butter/mustard mixture.

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Sautéed Rainbow Chard

One of the first vegetables I seeded and planted was Rainbow Chard. I had never cooked or eaten this vegetable before, but it sure is pretty and I was very successful in growing it. So I needed to figure out how to cook it!

When I first harvested my chard, I had only about four to five leaves, and when I cooked them, they began to wilt and soften. They cooked down to about a half dollar size amount of vegetables. That same wilt and that “far less than you started with experience” happens with spinach too, and I hate that. So, I set out to solve it.

Through my experiments, I found that chard and/or spinach does not wilt away so quickly if you cook it with another heartier vegetable. It is much easier to control that way. The cauliflower gives it substance and something to cling to. I add extra pepper during seasoning. It just gives this a remarkable flavor. Enjoy!

Serves:

4 – 6

Total Time:

40 minutes

To Prepare

Ingredients:

  • 2 lbs. rainbow chard (leaves and stems)

  • 2 sweet onions

  • 2 cloves of garlic

  • 1 package of riced cauliflower, 16 oz.

  • 2 Tbsp. butter

  • 2 Tbsp. olive oil

  • Salt and extra pepper to taste

 

Directions:

On medium heat, add the butter and olive oil to a large sauté pan.

Starting with the onions, slice in thin rounds and then cut the rounds in half. Sauté until golden brown and caramelized, about five to seven minutes.

Mince the garlic and add to the onions. Sauté for about one minute before it turns brown.

Add the cauliflower and stir until it softens and looks a bit transparent.

Chop off the stem of the chard right at the base of the leaf. Taking about five leaves at a time, stack them on top of each other and then roll them like a cigar. Chiffonade the chard by slicing in ¼ inch slices across the rolled chard.

Slice the stems of the chard in thin slices the way you would celery.

Add the chard stems to the pan and cook until soft. Then, add the chiffonade chard and cook until hot and slightly wilted. Serve immediately.

 

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I first discovered fermenting from my gardening mentor,  @organizerBrenda. I am a fan of Dr. Zach Bush and have heard him talking incessantly about how healthy fermented fruits and vegetables are. Then I began doing research on our ancestry food chain, wondering what our human ancestors ate during the dead of winter. What I discovered is that they fermented fruits and veggies during the harvest of the fall and ate them all winter. What is surprising is how unbelievably easy it is.

By the way, fermented vegetables is the easiest way to heal your gut. No probiotics needed if you are eating fermented foods. One to two servings a day and you are enriching your gut lining and getting good and healthy. During the COVID lockdown, we were really focused on eating lots of sauerkraut (no one was hoarding sauerkraut, so it was plentiful to purchase) to keep our immune system and guts strong and healthy.

Dry Fermenting

Serves:

Three to Five Mason Jars full

Total Time:

45 minutes

Ingredients:

  • 1 cabbage sliced, quartered and then sliced thin
  • 2 Tbsp. Himalayan Pink salt or Kosher salt
  • 1 outer leaf of cabbage cut round the size of the top of a lid

 

Directions:

Chop or shred cabbage. Place in a large ceramic or glass bowl and sprinkle with salt. Combine well with your hands until all the cabbage has been coated with the salt.

Let the mixture sit for about ½ hour. This allows the salt to pull the juices out of the cabbage.

After ½ hour or so (you can let it sit for hours), massage the cabbage with clean hands, until the juice begins to drip down to the bottom of the bowl (about 5 minutes).

Pack the wilted cabbage down into your canning jars. Tightly pack it in as well as you can. Make sure there is space between the top of the cabbage and the rim of the jar. 

Cut one of the outer leaves of the cabbage in a circle about the size of the lid. Using one of the clean, outer leaves of the cabbage, lay it on top and press the cabbage below the surface of the water. You might need to weight it with a clean rock or buy a fermenting weight.

Screw your lid on tightly keep in a cool dark place for t weeks.

Tip: It is normal to see bubbles, white scum, or foam on top during the fermentation. You shouldn’t see any actual mold, though. If you do, scrape it off the top, and make sure all the rest of the cabbage is fully submerged. All cabbage below the brine level should still be fine.

 

Wet Fermenting

Serves:

Two Mason Jars Full

Total Time:

45 minutes

Ingredients:

  • 2 C. filtered water

  • 2 Tbsp. Himalayan Pink salt or Kosher salt

 

Directions:

Use any vegetables of your choice. Some ideas are: carrots, garlic, cauliflower, lemons, radishes, just be creative.

Fill your jar tightly with all of our veggies and herbs.

Pour the salted water over the top of the veggies and fill the jar to the top.

Place your lid on tightly and store in a cool dark place for 10 to 14 days. It is normal for the water to get cloudy and for it to bubble. If it gets moldy, air has gotten inside. Once opened, place in the refrigerator.

 

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Serves:

6

Total Time:

2 hours

To Prepare

Ingredients:

  • 1 Tbsp. Olive oil

  • 1 Tbsp. Butter

  • 2 large shallots, chopped

  • 3 scallions, chopped, white and green parts

  • 1 tsp. red pepper flakes

  • 1 clove garlic

  • 1.5 Lbs. collard greens, chopped

  • 1 ½ C. vegetable stock

  • 9 cherry tomatoes halved

  • Kosher salt and freshly

  • ground pepper to taste

 

Directions:

In a large skillet with a top, add the oil and butter and heat over medium heat.

Sauté the shallots and scallions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.  Add the chopped collard greens and combine ingredients. 

Add the vegetable stock, cover and bring to a simmer until the greens are tender, about 30 minutes.

Cover and cook for about 20 minutes at least, and then simmer again for another 30 minutes.

Add the tomatoes and season with salt and freshly ground black pepper.

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We love vegetables from the garden. But during the end of some seasons the vegetable choices are slim pickings. How do you use the same vegetable night after night and yet make it seem totally different? Here is how I mix it up! (No pun intended.)

Serves:

4 – 6

Total Time:

20 minutes

To Prepare

Ingredients:

  • 2 cups organic breadcrumbs

  • 4 Tbsp. freshly grated parmesan cheese

  • 1 tsp. smoked paprika

  • 4 tsp. Italian seasoning or Herbs de Provence

  • 1 tsp. salt

  • ½ tsp. pepper

  • 4 C. small cut veggies (cauliflower, broccoli, zucchini, eggplant)

  • 1 bottle organic olive oil spray

Directions:

Pre-heat oven to 450 degrees.

Spray baking sheet.

Combine the breadcrumbs, cheese, paprika, salt and pepper in a baking dish for ease of breading.

Place the veggies of your choice into a mixing bowl and spray with the olive oil then roll each piece into the breadcrumb mixture and then place onto a baking sheet. (Or you can place the breadcrumb mixture into a bag and put the veggies into the mixture and shake till covered.)

Place on a baking sheet spaced apart so they roast not steam.

Bake 10 to 20 mins until they are tender and golden brown. Enjoy!

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