Cabbage with Cumin

By Tom Monte|2017-02-07T23:41:09+00:00October 12th, 2016|

Cabbage with Cumin – – olive oil, head cabbage, sliced thin, sea salt, cumin powder, Saute all ingredients together for five minutes, then cover. You can also add tumeric and other curry spices, if you desire. Add a little water if vegetables need more cooking time. Serves 4.; – […]

Cabbage with Cumin

Servings

Ingredients

2 tablespoons olive oil
1 head cabbage, sliced thin
1 tablespoon sea salt
1 tablespoon cumin powder

Servings

Ingredients

2 tablespoons olive oil
1 head cabbage, sliced thin
1 tablespoon sea salt
1 tablespoon cumin powder

Instructions

Saute all ingredients together for five minutes, then cover. You can also add tumeric and other curry spices, if you desire. Add a little water if vegetables need more cooking time. Serves 4.

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Millet with Cauliflower

By Tom Monte|2017-02-08T06:50:42+00:00October 12th, 2016|

Millet with Cauliflower – – millet, onion, diced, cauliflower, broken into small pieces, water, sea salt, Wash the millet in a strainer several times. Place the cauliflower and onion on the bottom of a pressure cooker, and the millet on top. Gently pour the water into one side of the pot in order […]

Millet with Cauliflower

Servings

Ingredients

1 cup millet
1 onion, diced
1/2 cauliflower, broken into small pieces
6 cups water
2 pinches sea salt

Servings

Ingredients

1 cup millet
1 onion, diced
1/2 cauliflower, broken into small pieces
6 cups water
2 pinches sea salt

Instructions

Wash the millet in a strainer several times. Place the cauliflower and onion on the bottom of a pressure cooker, and the millet on top. Gently pour the water into one side of the pot in order to keep the layering intact. Add sea salt and cover. Bring to full pressure over high heat, reduce the heat to low, and simmer for 45 minutes. Bring down the pressure and stir from the bottom to the top of the pot. If you do not have a pressure cooker, you can also boil this recipe for approximately an hour. Serves 2-3.

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Buckwheat & Bows

By Tom Monte|2017-02-08T06:54:04+00:00October 12th, 2016|

Buckwheat & Bows – – buckwheat groats, water, sea salt, olive oil, onion, minced, bowtie noodles, cooked, prepared mustard, tamari, parsley, minced, Roast buckwheat groats evenly in a frying pan for five minutes. Boil the water and sea salt. Add buckwheat and cook for 30 minutes. Saute onion in olive oil and […]

Buckwheat & Bows

Servings

Ingredients

2 cups buckwheat groats
8 cups water
1 pinch sea salt
2 tablespoons olive oil
1 onion, minced
1/2 pound bowtie noodles, cooked
1 teaspoon prepared mustard
1 tablespoon tamari
1/2 cup parsley, minced

Servings

Ingredients

2 cups buckwheat groats
8 cups water
1 pinch sea salt
2 tablespoons olive oil
1 onion, minced
1/2 pound bowtie noodles, cooked
1 teaspoon prepared mustard
1 tablespoon tamari
1/2 cup parsley, minced

Instructions

Roast buckwheat groats evenly in a frying pan for five minutes. Boil the water and sea salt. Add buckwheat and cook for 30 minutes. Saute onion in olive oil and add cooked buckwheat. Saute for a few minutes. Then add noodles, mustard, and tamari. Garnish with parsley. Serves 2-4.

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Buckwheat (Kasha)

By Tom Monte|2017-02-08T06:55:01+00:00October 12th, 2016|

Buckwheat (Kasha) – – buckwheat groats, roasted, water, sea salt, onion, diced, Roast the buckwheat groats evenly in a frying pan for five minutes. Boil the water and add roasted buckwheat, sea salt, and onions. Cover with a tight-fitting lid, reduce the heat to low, and simmer for 30 minutes or until […]

Buckwheat (Kasha)

Servings

Ingredients

Servings

Ingredients

Instructions

Roast the buckwheat groats evenly in a frying pan for five minutes. Boil the water and add roasted buckwheat, sea salt, and onions. Cover with a tight-fitting lid, reduce the heat to low, and simmer for 30 minutes or until all the water has been absorbed. Stir and serve. Serves 2.

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Quinoa Salad

By Tom Monte|2017-02-08T14:21:40+00:00October 12th, 2016|

Quinoa Salad – – quinoa, vegetable stock or water, sesame oil, toasted, sea salt, scallions, sliced, cucumbers, peeled and diced, stalks celery, diced, lemon juice, garlic, crushed, ginger, grated, apple cider vinegar, to taste, Boil quinoa in two cups of vegetable stock or water. Simmer until the quinoa is translucent, approximately […]

Quinoa Salad

Servings

Ingredients

Servings

Ingredients

Instructions

Boil quinoa in two cups of vegetable stock or water. Simmer until the quinoa is translucent, approximately twenty minutes. Drain excess water and fluff quinoa with a fork.
Mix (or shake up in a closed jar) toasted sesame oil, lemon juice, and sea salt. Pour mixture over the quinoa.
Toss with vegetables. Sprinkle some apple cider vinegar on top. Serve at room temperature or slightly chilled.

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Spice Them Up

By Tom Monte|2017-02-09T16:16:28+00:00October 6th, 2016|

Spice Them Up – – olive oil, onion, diced, garlic, minced, potatoes, diced, vegetable stock, dried curry powder, sea salt, black pepper, kuzu, dissolved in a little cold water, greens, Heat oil in the soup pan. ; Saute onion and garlic until tender. ; Add potatoes and vegetable stock, cover, […]

Spice Them Up

Servings

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 cup potatoes, diced
1 cup vegetable stock
1 tablespoon dried curry powder
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon kuzu, dissolved in a little cold water
1 pound greens

Servings

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 cup potatoes, diced
1 cup vegetable stock
1 tablespoon dried curry powder
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon kuzu, dissolved in a little cold water
1 pound greens

Instructions

Heat oil in the soup pan.
Saute onion and garlic until tender.
Add potatoes and vegetable stock, cover, and simmer until potatoes are tender.
Add curry powder, salt, and pepper.
Add kuzu and keep stirring until sauce begins to thicken. If you want it thicker, dilute more kuzu in cold water, adding to the pot when diluted. Stir until thick.
Add greens, cover again, and simmer until greens are cooked.

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Make a Stew

By Tom Monte|2017-02-09T17:00:55+00:00October 6th, 2016|

Make A Stew – – olive oil, broccoli stems, skin removed and sliced into matchsticks, garlic, minced, whole wheat flour, vegetable stock, sea salt, white pepper, of a variety of greens, Tamari to taste, Umeboshi vinegar to taste, In a large soup pot, heat oil and sauté scallions and garlic until scallions […]

Make A Stew

Servings

Ingredients

1 tablespoon olive oil
2 broccoli stems, skin removed and sliced into matchsticks
4 cloves garlic, minced
1 tablespoon whole wheat flour
4 cups vegetable stock
1/2 teaspoon sea salt
1 teaspoon white pepper
5 cups of a variety of greens
Tamari to taste
Umeboshi vinegar to taste

Servings

Ingredients

1 tablespoon olive oil
2 broccoli stems, skin removed and sliced into matchsticks
4 cloves garlic, minced
1 tablespoon whole wheat flour
4 cups vegetable stock
1/2 teaspoon sea salt
1 teaspoon white pepper
5 cups of a variety of greens
Tamari to taste
Umeboshi vinegar to taste

Instructions

In a large soup pot, heat oil and sauté scallions and garlic until scallions are soft.
Stir in flour and cook for a few minutes, while adding vegetable stock, salt, and pepper.
Add the greens and simmer for 15 minutes, or until the greens are tender.
Add a little tamari and umeboshi plum vinegar to taste.

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Red and Green Coleslaw

By Tom Monte|2017-02-09T23:10:41+00:00October 5th, 2016|

Red and Green Coleslaw – – head red cabbage, grated, head green cabbage, grated, olive oil, brown rice vinegar, honey ((optional)), sea salt, black pepper, celery seed, Combine all ingredients and allow to chill thoroughly for several hours.; –

Red and Green Coleslaw

Servings

Ingredients

1 head red cabbage, grated
1 head green cabbage, grated
2 tablespoons olive oil
2 tablespoons brown rice vinegar
2 tablespoons honey (optional)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon celery seed

Servings

Ingredients

1 head red cabbage, grated
1 head green cabbage, grated
2 tablespoons olive oil
2 tablespoons brown rice vinegar
2 tablespoons honey (optional)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon celery seed

Instructions

Combine all ingredients and allow to chill thoroughly for several hours.

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Brussel Sprouts with Brown Rice Syrup-Ginger Glaze

By Tom Monte|2017-02-09T16:31:21+00:00October 5th, 2016|

Brussel Sprouts with Brown Rice Syrup-Ginger Glaze – – brussel sprouts, halved, olive oil, freshly grated ginger, sea salt, grated carrot, brown rice syrup, brown rice vinegar, Steam brussel sprouts for five minutes, or until tender. Drain.; Heat oil in a large skillet. Add ginger, salt, grated carrot, brown rice syrup, and brown rice […]

Brussel Sprouts with Brown Rice Syrup-Ginger Glaze

Servings

Ingredients

1 pounds brussel sprouts, halved
1 tablespoon olive oil
1/4 cup freshly grated ginger
1/2 teaspoon sea salt
1/2 cup grated carrot
2 tablespoons brown rice syrup
1 tablespoon brown rice vinegar

Servings

Ingredients

1 pounds brussel sprouts, halved
1 tablespoon olive oil
1/4 cup freshly grated ginger
1/2 teaspoon sea salt
1/2 cup grated carrot
2 tablespoons brown rice syrup
1 tablespoon brown rice vinegar

Instructions

Steam brussel sprouts for five minutes, or until tender. Drain.
Heat oil in a large skillet. Add ginger, salt, grated carrot, brown rice syrup, and brown rice vinegar. Cook over medium heat until thick and bubbly.
Add cooked brussel sprouts, mixing in well with the glaze.