Spring Produce Arugula
Asparagus Beets and beet greens Carrots
Dandelions Garlic Grape leaves | Lettuce Radishes Rhubarb Scallions Shell peas Snap peas Spinach Violets |
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Spring Ephemeral Salad ½ cup sunflower seeds 1 teaspoon fresh grated ginger 1 clove garlic, minced 3 tablespoons lemon juice 3 tablespoons organic, extra-virgin olive oil 2 cups spinach leaves 2 cups dandelion greens, picked before flowers open 1 raw, medium beet, grated
1 medium carrot grated 2 scallions thinly sliced 1 cup alfalfa sprouts* 15 violets (or as many as you can find), with stems In a medium serving bowl, combine ginger, garlic, lemon juice and oil. Add spinach, dandelion greens, beet, carrot, sunflower seeds, scallions and sprouts. Toss the salad and dot with violets. * To grow your own alfalfa sprouts: You will need alfalfa seeds (available at natural food
stores) and a 1 quart jar with a perforated lid of some kind (the screw-on lid from a canning jar with a piece of screen or cheese cloth works well). Put 1 tablespoon of seeds in the jar, fill with water, and soak over night. The next day, drain the water, refill with water, drain again, and place jar upside-down. Continue rinsing the seeds twice a day and leaving the jar upside-down until the seeds have
sprouted to the size you like, about 3 to 5 days. Keep sprouts covered in the refrigerator.
Asparagus Bundles 1 bunch asparagus spears 6 cups hot water 2 tablespoons organic, extra-virgin olive oil 1 lemon, juiced 1 teaspoon lemon zest 2 teaspoons crushed coriander seeds 1 teaspoon sea salt 1 beet 1 carrot Scallions Fresh cracked black pepper, to taste Cut off the tough ends of the asparagus. Bring water
to a boil, turn off heat, and allow to cool a moment. Place asparagus spears in a shallow pan and pour hot water over them. Allow to stand for 5 minutes or so, until asparagus becomes just tender. Drain the asparagus and toss with olive oil, lemon juice, lemon zest, coriander seeds, and sea salt. Allow to marinate at least 10 minutes. Peel the beet and carrot into ribbons. Gather 4-6
spears asparagus and tie into a bundle with 6-8 threads of beet or a few carrot ribbons. Tie into a square knot or bow. Season with cracked fresh black pepper. Beet Salad Dressing: ½ cup organic, extra-virgin olive oil ½ small beet ¼ cup of raw apple cider vinegar 1 date 1 tablespoon fresh ginger 3 cloves garlic ½ teaspoon sea salt 1 tablespoon goatein powder Cayenne Blend everything until liquefied. Add filtered water to
reach desired consistency. Salad: 2 cups greens (baby spinach, lettuce & dandelion greens) ½ shredded beet ½ cup radishes, sliced ½ avocado, diced ½ cup sunflower sprouts Scallions to taste Toss everything in a bowl and add dressing. Sprouted Mung Soup 1 ½ cup fresh sprouted mung beans 3 cups dairy free broth or filtered water 1 ½ inches fresh ginger ½ cup fresh cilantro 1 teaspoon ground cumin 1 teaspoon sea salt 2-4 tablespoons, organic, extra-virgin olive oil Goatein powder Blend all ingredients in blender. Green Goddess 2 cucumbers 3 celery stalks 4 outer leaves of romaine lettuce 2 green apples 1 lemon peeled Goatein powder Sea salt
Juice all ingredients except Goatein powder. Blend in Goatein powder and serve with a slice of lemon. Wheatgrass and Citrus Twist 1 ounce fresh wheatgrass juice ½ lemon, peeled Squeeze lemon juice into the wheatgrass and swirl or stir. Drink immediately. Super-Antioxidant Juice
2 medium carrots, chopped ½ medium beet, chopped 1 celery stalk 1 cup spinach 4 sprigs fresh parsley
¼ apple Dairy free broth or water Goatein powder Sea salt ¼ inch fresh ginger Process all the ingredients in a blender. Energy Soup 1 teaspoon dulse seaweed ½ avocado
1 medium apple or 1 cucumber 1 cup of sprouted sunflower greens or spinach 1 medium carrot 1-2 cups dairy free broth or water Sea salt
Place everything in the blender and liquefy. To add flavor experiment with lemon or lime juice, garlic, fresh herbs (oregano, basil and cilantro), and hot peppers.
For more information on how to effect change in your
diet please contact the Tummy Temple Nutritionist at 206-729-6211. |