November 24th, 2008

contributed by laura king

1 lb broccoli leaves
1 T olive oil
1 c chopped onion (fine)
2 minced garlic cloves
vegeetable broth
salt to taste
hot pepper to taste

Remove stems from broccoli greens.  Wash and dry with paper towel.  Stack 4-5 leaves together and roll up tightly.  Cut across rolled greens, slicing thinly.  Heat oil in Dutch oven.  Saute garlic and onion in Dutch oven.  Add broccoli greens and cook for 20 minutes or so, stirring frequently.  Add additional broth if greens become dry.  Add salt, peppers, cook 2 minutes.

November 24th, 2008

contributed by laura king

4 beets
3T olive oil
1 lb carrot
1 lb brussel sprouts
7 large garlic cloves, unpeeled
1/2 t Kauai sea salt
1 T thyme

Preheat oven to 375F.  Put beets, halved in baking dish.  Rub with 1 T oil and roast for 30 minutes.  Cut carrots into rounds, I inch thick.  Trim brussel sprouts and cut them in half.  Put garlic, sprouts and carrots in baking dish and toss with remaining oil and salt.  Toss.  Add large pan of vegetables to oven, next to pan of beets and cook both for an additional hour, stirring occassionally.

Remove beets from oven and transfer them to a cutting board to cool.  Stir the thyme into the carrot, sprout, garlic mixture and cook for another 10 minutes while the beets are cut.

When beets are cool, cut them into 1-inch chunks.  Remove veggies from oven, mix with beets and salt and serve.

November 19th, 2008

contributed by hollan hamid

1 part apple cider vinegar
2 parts olive oil
2T mustard (stoneground)
2T local raw honey or agave
Kauai sea salt to taste
pepper to taste
rosemary to taste (optional)

“I marinate broccoli, zucchini in it or just have it on your great greens.”

November 15th, 2008

contributed by south shoreganics

1 lb macadamia nuts
2 T tamari
2 T Kauai sea salt
1 t chili powder (optional)
little bit of raw local honey

Mix all ingredients together and let sit for 1/2 hour.  Spread macadamia nuts onto dehydrator trays.  Dehydrate at 110 until done (30 hours or so).

November 15th, 2008

contributed by south shoreganics

4 cups almond milk (see recipe)
14 dates (1/2 that many if large dates)
3-4 T carob powder
4 frozen apple bananas, sliced

If not using a heavy-duty blender, let bananas thaw a little first.  Add all ingredients and blend well.  Tasty.

November 15th, 2008

contributed by paula rego

1 bunch kale
1 apple
1 lemon, peeled
1/2 bunch spinach

Put all ingredients through juicer. 

“After drinking this, I had energy for hours!  I felt like I could run to Poipu!”

November 15th, 2008

contributed by south shoreganics

5 c garbanzo beans
2-3 cloves garlic
Kauai sea salt
roasted cherry tomatoes to taste
lemon juice to taste

Soak beans overnight.  Drain out soak water and cook with fresh water on low for a couple of hours.  Beans are ready when they are uniform in color on the inside.  Blend or process beans with garlic, tomatoes, lemon juice and salt (if blending, add garlic towards bottom of blender to avoid it staying chunky).  Serve with veggies or layered with goat cheese on rice cakes.

November 15th, 2008

contributed by south shoreganics

1/2 pkg organic brown rice
6 oz salad mix
10 cherry tomatoes
2 avocados
olive oil
Kauai sea salt

Cook rice as directed on package.  Wash lettuce while rice cools slightly.  Spread lettuce on plate, top with rice and other ingredients.

November 15th, 2008

contributed by south shoreganics

1 coconut (meat and water)
1 handful macadamia nuts
1 handful dates
1 apple banana (optional)

The only thing that would make this smoothie richer would be butter.  Yum.

November 15th, 2008

contributed by kristy maligro

12-15 very ripe tomatoes
2 sweet potatoes
6 carrots
Kauai sea salt
2-4 t natural vegetable stock
basil
olive oil, to taste
1 c organic double thick cream

Chop vegetables coarsely and simmer on low.  Blend until smooth and serve with a swirl of olive oil.