Hijiki with Cabbage and Onions
1 cup dried Hijiki (soak in large container)
1 qt. yellow onion, diced
2 qt. green cabbage, washed well and diced
2 oz. coconut oil
2 cups red peppers, diced
5 Tbsp. dijon mustard
2 tsp. sea salt
2 qt water
In a large pot sauté onion in coconut butter over low heat stirring in the dijon mustard. Dissolve the
sea salt in water. Add Hijiki to onion then add the water solution. Bring up to heat then reduce to low heat and
cover. Check it after 10 minutes. Fold in cabbage and continue to simmer. Wash and dice red bell pepper. When liquid has cooked
down fold in peppers and remove from heat. Allow to cool.
Hijiki Salad with Carrots and Onions
1
Tsp. coconut butter
1/2 spanish onion, diced
1 cup carrots, chopped
1 package Hijiki (50 g or 1.75 oz.)
1 cup water
1 tsp. of coriander
1 tsp. of onion powder
Soak
Hijiki for 1 hour. Sauté onions with coconut butter till translucent. Add carrots and Hijiki, continue
to sauté till ingredients are well blended. Add water and cover for approximately 20 - 30 minutes. Remove lid
and allow remaining moisture to evaporate. When liquid is all dissipated, add coriander and onion powder.
Note: You may want to rough chop Hijiki so that pieces are bite size.
Leek Stuffed Squash Cups
YIELD: 2 servings
This is another
great dish for entertaining; this recipe can be made a day in advance and baked when ready. Since it is so easy to double,
triple or quadruple the recipe, last minute guests will not send you into a panic. This makes a very nice lunch served with
spinach soup, or as a vegetarian entrée, served with grains.
1 small squash (acorn, butternut, etc) washed, cut in half and gutted
1 cup water
2 leeks-well washed,
cut into thing rings
2 oz shiitake mushrooms, cut to thin strips
1 Tbsp. olive oil
1 small zucchini, washed
and cut into thin half moons
1 large clove garlic, minced
Pre heat oven to 350
F. In a oven proof baking dish, like a pie pan, place the squash, cut side down in pan. Pour water into pan and bake for 1
hour to 1 hour 15 minutes until meat is soft. Remove from oven and carefully remove from pan, allow to cool. Set aside.
In small sauté pan, heat oil over medium heat. Add leeks, garlic and zucchini, sauté for 5-7 minutes until
fragrant and vegetables begin to soften. Remove from heat and stir in mushrooms, set aside and allow to steam itself for 15
minutes. When you are ready to eat them, fill the cavity of the squash with the filling and replace in baking dish, this time
with cut side up.Bake at 400 for 25-35 minutes until golden and tender
Pressure Cooked Root Vegetables with Greens and Essence
of Clove and Lemon
1/2 head cabbage, diced in small pieces.
2 cups turnips, diced.
2 cups carrots
1/2 spanish onion
2 cups mustard greens (or any kind)
2 - 3 whole
cloves
juice of ½ lemon
1 cup water
Herbamare
Combine all ingredients
in pressure cooker.Add water. Bring to a full hard steam for 5 minutes. Reduce heat and simmer for 15
- 20 minutes. Remove from heat and cool for 15 - 20 minutes before opening. Herbamare to taste.
Santa Fe Style Vegetable Casserole
2
tsp. coconut butter
2 Tbsp. garlic, diced
2 Spanish onion, diced
4 medium red bell pepper, diced
4 ears
corn ,cut kernels from cob, reserve cobs
4 medium stalks celery, diced
2 tsp. fajita seasoning, (The Spice Hunter)
2 cups millet, washed well
7 cups corn stock (*see recipe)
1 Tbsp. sea salt
2 tsp. of Herbmare
Sauté onions and garlic in coconut butter till translucent. Add remaining vegetables and Fajita Seasoning.
Continue to sauté on very low heat cooking slowly to release the natural sugar in the
vegetables, caramelizing
them. Remove from heat. Add millet to the sautéed vegetables, mixing well.Pour into a 9” x 13” casserole
dish. Add corn stock, Herbamare and sea salt. Stir slowly, mixing well. Adjusting Herbamare to taste. Cover with foil.
Bake at 350 for 1 hour or until millet is soft. Cool slightly and serve.
Sauté of Bok Choy with Basil and Ginger
2 bunches
of bok choy, washed & julienne
1 tsp. of coconut butter
2 Tbsp. of ginger, finely julienne
1 Tbsp. of basil,
fine julienne, approximately 4 - 5 leaves
1/2 tsp. of dijon mustard, Tree of Life
Sauté bok choy and ginger in coconut butter until bok choy is wilted. Add basil and mustard, mix well.
When the white of this greens is tender and greens are fragrant remove from heat. Season with Herbamare.
Sauté of Snow Peas with Ginger and Onion
1 tsp of coconut butter
6 cups of snow peas, washed and picked
1/2 red onion
2 Tbsp. of find
minced ginger
1/2 of red bell pepper
1 tsp. of Herbamare
Sauté
ginger, red onion snow peas and red bell pepper over medium high heat until snow peas are bright green. Add Herbamare and
continue to sauté 2 - 3 minutes until snow peas lightly sweat. Remove from heat and spread out on a sheet pan.
Cool as quickly as possible to preserve color and texture.
Note: A really nice accompaniment to the Santa Fe Style Vegetable Casserole.
Simmered Greens
YIELD: Serves 4-6
2 bunches collard greens stemmed
and washed. Roughly chopped.
1 medium head cabbage, thinly sliced
1 large red onion cut into ½ inch rings
2 cloves mashed garlic
1 oz fresh ginger
1 Tbsp. ghee
2 cups water.
In a large stockpot, melt ghee and sauté onions until soft. Add garlic, ginger and greens. Continue to cook
for 3-5 minutes, or until greens darken a bit in color. Add water just to cover, bring to a boil for 1 minute and allow to
simmer for 20 minutes on med heat , or until about half of the water evaporates. Add cabbage adjust water again just
to cover. Remove cover so water can evaporate. Cook an additional 20 minutes or until cabbage it thoroughly cooked and most
of the cooking liquids have evaporated.
