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Zesty Kasha Salad

Zesty Kasha Salad– Sunday, January 16, 2011

Yield: 8 to 10 portions

2 cups                   500 ml                                   vegetable stock or water
1 cup                     250 ml                                   organic kasha
3 whole                                                                red bell peppers, small dice
3 whole                                                                plum tomatoes, small dice
1 whole                                                                cucumber, seeded and small dice
1 whole                                                                                ripe mango, seeded and small dice
5 cloves                                                                                garlic, minced
2 whole                                                                                limes, zested and juiced
2 whole                                                                                green chilies, minced
1 whole                                                                                shallot, minced
½ cup                    125 ml                                   sultana raisins
¼ cup                    60 ml                                     avocado or almond oil
¼ cup                    60 ml                                     chopped fresh cilantro
1 tbsp                    15 ml                                     honey
to taste                                                                                Frank’s Red Hot Sauce with Lime
to taste                                                                                sea salt
to taste                                                                                fresh ground black pepper

Rinse the kasha thoroughly. Bring the stock or water to a boil and add the kasha.
Reduce the heat until a simmer is reached and cover the pot with a lid.
Cook the kasha until tender, approximately 15 minutes; drain and cool on a tray.
Once the kasha is cool, combine the remaining ingredients and season to taste- Bon appétit!!!

Delicious Homemade Daal

Delicious Homemade Dal

I used the spice mix “Dahl Spice Mix” from the Asian Food Store (behind the old leisure world).  Also I added much turmeric to the mix.

I made Millet as the side dish and the rest is essentially the same as on this website.

Roasted Butternut Squash and Lentil Salad

Roasted Butternut Squash and Lentil Salad

Raw Cucumber Avocado Soup

2 avocado
1/2 red pepper
2 cucumber
4 handfuls of Swiss chard
Handful of alfafa sprouts
2 clove of garlic
2 tbsp Spirulina algae powder
Juice of 1 lemon
Fresh rosemary and frennel
Dried coriander and cumin
Black pepper

Blend the ingredients and refrigerate.

It comes from but I increased the quantities to make, and changed some ingredients around in my version.

Quinoa and Black Beans

Quinoa and Black Beans Recipe

Quinoa and Black Beans!


  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Organic Golden Squash Soup

Golden Squash Soup

Organic Golden Squash Soup

I made double portions of the original recipe so it gave this:
1 organic butternut squash (about 3 cups) chopped, from farmer’s market
1 organic buttercup squash(about 3 cups) chopped from aaron Koleszar –
(note difference between buttercup and butternut squashes!)
1 cup of chopped organic farmer’s market carrots
2 large organic onions chopped, from farmer’s market
2 bulbs of Soleil’s organic garlic!
1 cup sweet potatoes chopped
2 TBS chopped fresh ginger
3 tsp turmeric
3 tsp curry powder
1 tsp curry paste
7 cups of water with 6 organic root cellar cubes of broth (chicken and veggie)
300ml of organic canned coconut milk
salt & white pepper to taste

I just did in the slow cooker and I just threw everything in at night and voilà! In the morning, it was done, but here is the directions taken from internet:

1. Chop onion and garlic and let sit for 5-10 minutes
2. Peel and cut squash.
3. Add garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.
4. Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add other herbs, spices for added taste.

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