Posts filed under ‘Recipes’

How to live what Michael Pollan preaches

 Mark Bittman’s revolutionary “Food Matters” is both a cookbook and a manifesto that shows us how to eat better—and save the planet. book review, 1/4/09

January 4, 2009 at 9:39 pm Leave a comment

Kale Chips

  Fun recipe for chips made from fresh Kale!

December 21, 2008 at 3:52 pm Leave a comment

Sweet Potato and Kombucha Squash Soup

From Phyllis Robinson


6 – 8 Medium Sweet Potatoes
1 large or 2 small Kombucha or any type of squash you have
1 large onion (cut in bite size pieces – not too small)
3 tbs. Oil (I use coconut oil)

3 limes
1 carton of Almond milk or 4 cups of regular milk
(you can substitute part of the milk with a vegetable broth)
1/3 cup of Miso (preferably a white or mild type)
3 tablespoons of Fresh Ginger – shredded fine
2 teaspoons of ground cumin
1/4 tsp. of cayenne
2 tsps. tumeric
salt to taste

Cut the sweet potatoes in half and the squash in quarters (remove the seeds from the squash). Do not peel. Place them in a steamer and steam until soft. When cooled enough to handle, scoop out and put aside in a bowl.

Put oil in a extra large deep frying pan or wok and heat and add the onions. Brown them and then add the garlic toward the end.

Lower the heat to medium

Put the squash into the wok and add the milk and all of the rest of the ingredients. While its cooking using a potato masher to break up the squash. Keep stirring and be careful not to boil or the miso will lose its power.

When its hot you can put it through a food processor or blender to get a smooth consistency or leave it as is. This is a preference thing.


October 5, 2008 at 5:22 pm Leave a comment

Asian Inspired Mango Salsa

By Peter Liu
Best made at peak mango season, when you can’t keep up with the mangos falling on the ground. The mango is the only sugar component in this dish.

  • 2 large ripe mangos, finely chopped (squeeze the remnants around the pit into the bowl)
  • Fresh ginger, about twice the size of your thumb, peeled and finely chopped
  • 1 large shallot or 2 scallions (green onions) finely chopped
  • 1 teaspoon Ponzu (Kikkoman is best.  Ponzu is just a seasoned soy + citrus so you may get similar results w/splash of soy)
  • 1 teaspoon rice vinegar
  • The juice of 1 calamansi (or 1/2 lemon or lime)
  • 1/4 teaspoon of salt  (just enough until you taste the shallots/onions)
  • 1/2 teaspoon of black pepper
  • Fresh chile pepper or dried red pepper flakes to taste.

Mix all ingredients together in a bowl and allow to sit for a 1/2 hour. Serve with chips.

September 14, 2008 at 12:48 pm Leave a comment

Winter Squash Soup


x lbs winter squash
1 large onion, diced
3 carrots, diced
1 garlic clove, minced
1 nob of fresh ginger

Peel and chop squash into small cubes. Boil until soft in large pot – about 1 hour. Remove from pot. Chop onions, carrots, garlic and toss in pot and saute until brown in a little oil, cooking sherry, whatevah. Chop ginger very fine and put all ingredients with added water to thin into blender and puree. Season to taste and please personalize this recipe and tell us how to make it better.

June 9, 2008 at 8:24 am Leave a comment

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