My kids love these chips and I include them in all of their care packages. Tahini is pureed sesame seeds and has a peanut butter like taste. It can be found in your local health food store along with the nutritional yeast that adds a cheesy flavor.
- 2 large bunches of kale (I prefer green leafy kale but you can use lacinato aka dinosaur kale)
- 1/2-3/4 cup tahini
- 1/4 cup tamari or soy sauce
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 1-2 cloves garlic
- juice of one lemon
- pinch of sea salt
- 2 tablespoons nutritional yeast
- handful of herbs (I prefer parsley)
- Wash kale thoroughly and remove the thickest part of the stem. Tear kale into larger than bite size pieces and set aside in a large mixing bowl.
- Combine all other ingredients in a blender until smooth.
- Spoon mixture over kale and massage it in with your hands making sure to thoroughly coat all of the kale with the sauce.
- Place kale on a baking sheet in your oven for an hour at 200 degrees. Check them periodically and adjust the time until they are crisp. OR
- Spread kale on dehydrator trays and dehydrate at 115 degrees for about 8 hours. I like to make them in the evening and put them in my dehydrator right before bed so that they are done in the morning when we wake up.
Stuffed Peppers with Quinoa
- Prep: 35 min. Bake: 35 min.
- Yield: 4 Servings
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 1/2 cup quinoa, rinsed
- 4 large green peppers
- 3/4 pound lean ground beef (90% lean)
- 1 large onion, finely chopped
- 3 teaspoons fresh chopped parsley
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 3 garlic cloves, minced
- 2 cans (8 ounces each) no-salt-added tomato sauce, divided
- 3/4 cup fresh corn
- 1/2 cup goat cheese
- Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
- Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels.
- In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through.
- Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers.
- Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Nothing beats the nutrition of raw veggies with all their natural goodness. I love the simplicity of this summertime soup.
Cream of Cucumber Soup
By Jennifer Cornbleet
4 romaine lettuce leaves, chopped (about 1.5 cups) (I use tightly packed cups)
1 cucumber, peeled, seeded, and chopped (about 1 cup)
1/2 cup water
1 T lemon juice
1/2 t crushed garlic (1 clove)
1/4 t salt
1/2 ripe avocado, chopped
1 T extra virgin olive oil
1 T minced fresh herbs, or 1 t dried (I use parsley)
Place the lettuce, cucumber, water, lemon juice, garlic, and salt in a blender and process until smooth. Add the avocado and EVOO and blend again until smooth. Add the herbs and blend briefly to mix. Serve immediately. For a chilled soup, refrigerate for 2 hours before servings.
This soup is one of St. Louis’ iconic dishes from Balaban restaurant. The recipe has been a closely guarded secret for over 30 years and is courtesy of Aaron Teitlbaum based on the original recipe by Adalaide Balaban and Selina Ford. The recipe is quite large. I have been successful in preparing this in half batches.
Herbie’s Vintage ’72′s Cucumber Bisque
1/4 lb. chicken fat*
2 cups flour
1½ tsp. white pepper, plus more for seasoning
2½ quarts chicken stock
7½ lbs. cucumbers, peeled
1 stick unsalted butter
3 yellow onions, diced
½ cup granulated sugar
3 bunches parsley, chopped
1 cup lemon juice
Salt to taste
½ cup sour cream
• Make a roux: In a large stock pot, melt the chicken fat. Whisk in the flour and white pepper and cook until it is blond. Whisk in the chicken stock and simmer for 30 minutes.
• Chop the cucumbers into fine pieces using a food processor.
• In a large pot with a lid, melt the butter over low heat. Add the onions and cover. Sweat the onions until soft and translucent, stirring occasionally. Add the cucumbers and sugar. Simmer for 1 hour.
• Cool both mixes, then combine them.
• Blend the parsley and lemon juice and add to the cucumber-roux mix.
• Purée the soup in a food processor.
• Season to taste with salt and white pepper.
• Just before serving, stir in the sour cream.
* 1 stick butter may be substituted for the chicken fat.
The Vernal equinox arrives at 1:14am Tuesday March 20th heralding the first day of Spring. The Latin meaning of equinox is “equal night” Simply put, this is when the earth’s axis is neither tilted toward nor away from the sun and there are equal hours of daylight and night. Although in the Northern hemisphere, this happens a few days before the equinox date. Either way, it means that it is a time of new beginnings; a time to celebrate the Earth’s rebirth of flora and fauna; a time to connect with nature. Make your celebration simple and special this day. Try sowing some seeds, taking a walk or enjoying a sunrise yoga session. Indulge in some healthy early spring greens for an added treat. But most of all, enjoy the 12 plus hours of sunshine.
Meet Kyle, Greg and Jason. These guys keep Simpaug Farms running day in and day out. They are the cattle keepers, the fence fixers, the seed sowers and so much more. As Farmer Keith’s right hand guys it falls on them to get the job done. This winter they completed the construction of two new greenhouses. These dual structures will allow for Simpaug Farms to extend the growing season both spring and fall. The trio has already planted the greenhouses with mixed greens and tomatoes. They unanimously agree that planting is the best part of their job and they are looking forward to getting in the fields early this spring.