Green Papaya Salad

November 26, 2020 by Patsy L Holden

You will need:

1 large green papaya, peeled, seeded, quartered lengthwise

1 small onion

2 large carrots

2-3 thin slices from a purple cabbage head, quartered

1/4 cup raw pumpkin seeds

Dressing:

1/3 cup fresh lime juice

3 tbsp liquid coconut amino

1 tbsp coconut palm sugar

1 large garlic clove, minced

dash of sea salt

Optional additions: cilantro, celery, parsley, basil, tomatoes, asparagus, spinach, chives, etc.

Instructions:

1. In a food processor, using the shredding blade, shred the green papaya, onion and carrots into toothpick shreds. Combine in a bowl, add the pumpkin seeds.
2. In a blender, combine the lime juice, coconut amino, coconut palm sugar, minced garlic and seal salt. Blend until the garlic is pulverized and all ingredients are blended well.
3. Add the lime juice mixture to the shredded vegetables and toss well. Refrigerates well for 3-4 days.

Cactus Fries

October 29, 2020 by Patsy L Holden

You can use any variety of wild regional prickly cactus, use the freshest and youngest pads for the most tender results.

You will need:

an electric fondue pot

young and tender prickly cactus pads

grapeseed oil (or any oil that has a smoking point over 400 degrees)

Your favorite flour for coating fries (I use Semilla Nativa gluten-free turmeric and garlic flour, available in Central Florida artisan stores)

(you could also use sprouted wheat flour or quinoa flour, add garlic powder or other spices to the flour if desired)

sea salt

optional – thinly slice onion is great addition!

Instructions:

1. Clean pads by scraping the prickly spines off with a knife, rinse and slice into long thin slices no more than 1/4 inch thick, place in a colander and rinse with water.

2. Boil cactus strips in a pot of boiling water for about 3 minutes, rinse again in a colander and cool. The strips will be slimy.

3. When cooled, heat about 1 1/2 inches of the oil to 400 degrees in the fondue pot. While heating, toss cactus strips with your choice of flour, making each piece is evenly coated. It should stick to the slimy strips well.

4. Place enough strips in your fondue pot to cover the bottom and let fry for about 7-10 minutes, or until crispy when removed. Sprinkle with sea salt. Turn over about halfway through. The fries will make a “nest” that stays together when you pick it up.

5. Remove when crispy onto a plate, and enjoy with your favorite condiments!

Katuk-Stuffed Mushroom Cap

September 7, 2020 by Patsy L Holden

Katuk’s nutritional content is outstanding: 49% protein, 18% fiber, vitamins A, B & C, potassium 2.77% (more than bananas at 1.48%);

calcium 2.77% (dried skim milk is less than half that at 1.3%); phosphorus .61% (dried soybeans are at .55%); magnesium .55%; and iron.

These mushroom caps stuffed with katuk leaves are delicious and very nutritious!

You will need:

10 mushroom caps (white or portabella)

1/2 -2 cups packed katuk leaves

2 tbsp freshly-minced onion

2 tbsp parmesan cheese

1 tbsp nutritional yeast

1 tsp garlic powder

2-3 cloves of black garlic, minced (optional)

1 tsp sea salt

2 tbsp olive oil

grass-fed butter

thinly sliced cheese for melting on top (your choice of flavor, optional)

1. Gently clean the mushrooms. Remove mushroom stems and lay the caps upside-down on a baking sheet covered with parchment paper. Place a small amount of butter in each cap and bake for 5 minutes at 350 degree F. Remove and set aside.

2. Place the mushrooms stems, the katuk leaves, minced onion, parmesan, nutritional yeast, garlic powder, sea salt and olive oil in a food processor. Process until it becomes a pesto, scraping the sides of the bowl to ensure even consistency.

3. Fill each mushroom cap with some of the katuk filling, then bake again for another 20 minutes at 350 degrees F.

4. During the last 5 minutes of baking, you can place a thin slice of cheese on each cap so that it melts, but doesn’t burn.

5. Enjoy while hot!

Kale/nut/apple salad with balsamic vinegar/maple syrup dressing

April 1, 2016 by Patsy L Holden

You can make a large batch of this, eat some immediately, then divide it into individual servings and have an easy-to-grab lunch or dinner the next day too! It keeps well for a day or two in the refrigerator and in a container with a lid or plastic wrap to protect it from the open-air.

Ingredients:

large bunch of chopped kale, or a large bag of chopped kale

several handfuls of various raw seeds and nuts (pecans, walnuts, sunflower seeds, sesame seeds, etc.)

2-3 diced apples, use both colors

handful of dried cranberries that are not coated in white sugar (fruit juice as the preservative is fine)

Place ingredients in a large bowl.

For the dressing:

2/3 cup filtered water

1/2 cup 100% pure olive oil

1/4 cup balsamic vinegar

1 1/2 tbsp Bragg’s liquid amino

1 tbsp stone ground mustard

Whisk ingredients in a bowl until thoroughly mixed and pour over the kale salad. Massage into the kale, nuts and fruit until all the kale is moistened with the dressing.

Refrigerate any un-eaten portion for up to 2 days.