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Summer Spanish Rice

April 10, 2020

In large pot sauté until only partially cooked:

2 cups Green Onions, chopped

1 cup Celery, chopped

1 cup Parsley Leaves, fresh

1 tsp. Sea Salt

1/4 tsp. Thyme, dried

4 Bay Leaves

4 Tablespoons Olive Oil

Add and lightly cook but keep firm:

1 cup Green Pepper, cut to any desired size

Add tomatoes & herbs but just heat, not cook:

3 cups Tomatoes, fresh, chopped extra small (especially the parts attached to skin)

3/4 tsp. Thyme, dried (this is in addition to amount above)

1/4 tsp. Clove powder

Add:

4 cups cooked Brown Rice, (cook in herb broth)

1 cup cooked Black Beans, (cook in herb broth) (or substitute with cooked chicken or white fish pieces)

Serve warm or room temperature.

Also in Recipe

SUMMER MILLET – Italian Flavor

April 13, 2020

In large pot sauté until purslane is only partially cooked: 2 cups Purslane, chopped 1/2 cup Green Onions, chopped 1 1/2 tsp. Sea Salt 1/4 tsp. Black Pepper, ground 1/2 tsp. Rosemary, dried, ground 1/2 cup Olive Oil Add and lightly cook but keep firm: 1 cup Summer Squash, cut to any desired size

SPRING HERBAL SOUP – BURDOCK & NETTLE Fennel & Holy Basil Flavor with Mung Beans and Rice

April 13, 2020

8 cups water, vegetable, grain, meat or bone broth 16 cloves Garlic, fresh, peeled, whole 1/2 oz Burdock Root Place all of the above in large pot and simmer covered for 30 minutes. Turn off heat and add: 1/2 oz Nettle Leaf Stir in, cover and let sit for minimum 1 hour Strain

DONG QUAI DAHL (Indian style lentil soup) with QUINOA

April 13, 2020

Make the medicinal herb broth: 8 cups water or vegetable or grain or bone broth or meat stock 16 cloves Garlic, peeled, whole 1oz Dong Quai Root Place all of the above in large pot and simmer covered for 1 hour. Strain or take out all herbs with slotted spoon and discard. Sauté on low