by fifthcrow | Apr 29, 2015
Kohlrabi has always been a popular Eastern European vegetable since it tolerates frost well and can be stored a long time in a root cellar. The bulbs come in white and purple varieties. The white are more flavorful and tender when small and have a hint of radish and...
by fifthcrow | Apr 29, 2015
Blended raw carrots give this zippy dressing texture and color. Make extra, and keep it in the fridge for dipping raw vegetables. Dressing ½ cup grated carrots 2 Tbs. finely chopped fresh ginger 2 Tbs. rice vinegar 1 ½ Tbs. chunky mixed-grain or white miso paste 1...
by fifthcrow | Apr 29, 2015
6 cups very thinly sliced green cabbage, (about 1/2 head) 1 1/2 cups peeled and grated carrots, (2-3 medium) 1/3 cup chopped cilantro 1/4 cup rice vinegar 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt Place cabbage and carrots in a colander; rinse thoroughly...
by fifthcrow | Apr 29, 2015
8 large collard greens leaves – washed and dried 2 cups quinoa – sprouted or cooked 1 tablespoon sesame tahini freshly squeezed lemon juice 1 cup roughly chopped carrots 1 tablespoon freshly grated ginger 1 small shallot – chopped 1 tablespoon of miso paste (I used...
by fifthcrow | Apr 29, 2015
One of my favorite recipes is very easy- makes a great side dish if you’re serving an Indian meal. Dice up a small onion, or half a larger one. Dice the beans into small pieces the size of peas. Heat up a pan, add some cooking oil and a heaping teaspoon of...
