Organic golden beet, perfectly roasted, on a bed of fresh chopped organic radicchio. The sweetness of the beet balancing with the acidity of the radicchio; the texture of the roasted beet complimenting the crush of the radicchio. Delicious. Dressed with a vinaigrette of blackberry vinegar and olive oil, crushed pink salt and cracked black pepper. Simple, delicious, wholesome. Awesome.
Tag Archives: winter
Earthy Lunch. Organic Health-Promoting Vegan Food (High Raw)
Collard green. Radish sprout + alfalfa sprouts. Tempeh, shiitake mushroom and soaked-walnut roast (with kale). German mustard cream sauce (recipe below).
Served with sunflower greens.
Wild black rice with a touch of walnut oil and crushed pink salt.
RECIPE:
Pulse the mushrooms and kale. Add walnuts.
Mash tempeh, season with soy sauce. Add tempeh to food processor with a small handful more of shiitake mushroom and walnuts. Pulse.
(Add) Sesame oil. Black pepper. (Put on sheet tray and bake at 400 degrees fahrenheit)
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Spread mustard sauce on prepared collard green leaf. (Organic vegan German mustard cream sauce RECIPE: Sunflower pepitas + cashew soaked in water with pink salt.
Blend with half the soak water and nutritional yeast flakes. Add chia seeds and the rest of the soak water.
Add coconut aminos and turmeric [for color]. Add a little [sea] salt and black pepper. Add scoop of garlic and red pepper [chickpea] miso [this one from South River] and organic German mustard.)
Serve.
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Flaxseed Tempeh with Almond Milk Reduction, Green Beans, Sunflower Sprouts, and White Kimchi.
Sear tempeh in soy sauce.
Almond milk, black pepper, sesame oil, garlic red pepper (chickpea) miso, vegetable stock.
(cooking)
***
Served with: Green beans, pink salt, sunflower sprouts, white kimchi.
Vegan Stew with Button Mushrooms, Carrots and Seitan.
This one is NOT gluten-free! It is organic. 😉
Seitan, mushrooms, carrots, garlic.
Sesame oil, soy sauce, herbs, cayenne pepper, barley miso, black pepper, apple cider vinegar, pink salt, water.
Brown rice with herbs, sesame oil, cloves, and lemon zest.
Vegan Meal of The Day
hot food: Yellow onion (small) , garlic, olive oil, parsley. Shallot, quinoa. Sea salt.
Kale, herbs (oregano, marjoram, rosemary, basil, thyme, sage) tomato concentrate. Dates. Cayenne pepper.
Raw salad: White beets and white radish, with blanched red onion. horseradish root, lemon juice, sesame oil. Black lava salt.
Served with sunflower sprouts.
Quinoa RECIPE:
*Onions, garlic shallot and parsley in olive oil. Add the (rinsed) quinoa:
*Add water and sea salt:
*Reduce, covered. Add kale, tomato concentrate and herbs:
*Season with cayenne, more sea salt, baby yellow onions, and chopped up dates (for sweetness):
SERVE! 🙂 Enjoy 😀
It’s Both Borscht AND Dal
Sesame oil, curry, cumin seeds, cinnamon, carrots, shallots, water, oregano, fresh horseradish root, white beets, red beet, celeriac, garlic. Red lentils. Tomato concentrate. Black lava salt. Apple cider vinegar and sesame oil in the brown rice. Parsley.
Excellent with Lamb’s Lettuce and and Cayenne Pepper
Seasonal Vegetables in Their Natural Light
Quinoa: shallots, water, quinoa, garbanzo sprouts, lentil sprout, baby mung bean sprouts. Black lava salt. Plated and finished with sesame oil.
Kohlrabi greens sautéed with bean sprouts, lemon juice, sesame oil.
Boiled celeriac with a touch of fermented ume juice with shiso leaf. Plated, finished with Black lava salt and sesame oil.
Frisée salad with bean sprouts, lemon juice and sesame oil, black lava salt
Organic Cinnamon and Ginseng Herbal Chai Latte (It’s Vegan!)
Lima’s (Soft & Spicy) Mu tea (Peony, Parsleyroot, Thistle, Orangepeel, Liquorice, Cypress, Cinnamon, Hoelen, Peachstone, Ginger, Rehmannia, Cloves, Peony root, Ginseng, Coptis), spices (cloves, schezwan pepper, cardamom – steeped in hot water and sweetened with stevia), rice milk (infused with almond by blending with almond paste), cinnamon powder, raw silk lucuma (eggfruit) and a cinnamon stick. 🙂
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