Getting Ready for Spring with ELD

Earlier Lighter Dinner Recipes For March LLY class

Getting Ready for Spring with ELD

EARLIER LIGHTER DINNER RECIPES from Donna

Winter into Spring Saute from JoyfulBelly

Sweet Potato, Kale & Black Bean sauce with roasted Walnuts

PK- V+

Servings 1   Prep time 10 minutes   Cook time: 10 minutes

1 tsp apple cider vinegar

2 C. black beans (cooked) — I soaked mine w/ Asafetida, kombu & ACV

1 tsp coconut oil

1 in. fresh ginger

1/4 lbs Kale

1/4 tsp mineral rich salt

1 C sweet potato

1/2 C Walnuts

  1. Grate the sweet potato and chop 1/2 bunch of kale and the ginger.

  2. In a medium skillet on medium heat toast the walnuts until they begin to brown, stirring frequently.  Remove from heat, chop with a knife and set aside.

  3. Heat a medium size pot on medium heat and add the coconut oil.  Place the kale, ginger, sweet potato and black beans (including liquid) into the pot. Add vinegar.  Bring to boil.  Cover and cook on medium heat, stirring occasionally until the vegetables are tender.

  4. Serve garnished with toasted walnuts. 

 

Other Spring recipes from Talya’s Kitchen

Fresh Sunflower Seed Butter

VP-K=
Preparation Time: 5 minutes Yield: 8 ounces 

1 cup raw sunflower seeds, unsoaked 2 Tablespoons sunflower oil
1 teaspoon raw honey
Pinch of salt 

Pinch of ground cinnamon 

Use a food processor or high-speed blender to grind the sunflower seeds into a fine powder. Transfer the ground sunflower seeds to a food processor. Turn on the food processor and drizzle in the olive oil until the mixture becomes as creamy as you’d like it. Add the honey, salt and cinnamon.

 

Spring Gomasio
VPK=
Preparation Time: 20 minutes Yield: 4 Cups 

2 cups raw sunflower seeds         1 cup raw hempseeds
1 cup black sesame seeds           1 cup sea palm 

2 teaspoons ground cumin or fenugreek     2 teaspoons ground turmeric
1 teaspoon mustard or fennel seed
1 teaspoon ground coriander 

1⁄2 teaspoon salt 

In a heavy iron skillet or wide shallow saucepan, toast the sea palm and spices over medium heat for 1 minute. Add the seeds and toast for another 3 to 5 minutes, or until the whole mixture is highly aromatic. I didn’t add hemp seeds till the end because they oxidize over high heat.

After cool, transfer the ingredients to a food processor and process until ground. Store in an airtight glass jar and use heartily over vegetables, whole grains, fish and salads. Spring Gomasio stays fresh for several months. 

I like to keep products with seeds in the refrigerator for better shelf life, but not essential.  I always have a bowl and small spoon with gomasio on my table.