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Two Thanksgiving Sides Using Fresh Homegrown Herbs!

Two Thanksgiving Sides Using Fresh Homegrown Herbs!

These last minute Thanksgiving recipes are easy to make. They are also quick kitchen sides that will leave you with extra time to spend with the family over the holiday. So don't stress, we've got this covered, get out those homegrown herbs from your Culinary Starter Kit! It's time to put that hard work to use! Dill Carrots: This recipe is quick and easy and full of flavor. Put your fresh herbs to use! Our fan favorite is traditionally fresh dill, but you could also sub in 1 tablespoon of fresh thyme for a different kind of flavor profile. Serving Size: 6...

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Homegrown Herbs - Compound Butter Recipes

Homegrown Herbs - Compound Butter Recipes

These recipes use the herbs grown in your Basic Culinary Seed Starter Kit! Great food starts with fresh herbs, and what better way to work them in to as many recipes as possible by incorporating them into your own butter! These compound butter recipes are versatile, use it as a spread, in lieu of heavy sauces, pan frying meats or veggies, or put a spin on your movie night popcorn! Believe me, you’ll taste those fresh herbs and it will keep in the fridge for 1-2 weeks. Rules and Tips: As a rule, you will want you butter at room...

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Homegrown Tea – DIY Tea blends from your own garden

Homegrown Tea – DIY Tea blends from your own garden

These recipes use the flowers found in your Basic Medicinal and Herbal Tea Kit!  These flowers have lots of useful properties from topical application to lots of loose leaf herbal tea recipes. Try these DIY tea blends and learn more about the varieties you're growing! Recipes: Calming Lemon and Ginger Root Tea:Servings: 2 servings / Calories: 54 kcal Ingredients: 2 cups water 1 lemon, sliced in fours 1 inch ginger piece, peeled, cut into slices8 Lemon Mint Leaves3 Chamomile Blossoms 1 teaspoon honey, or agave, (optional) Instructions: Add water, 2 slices of lemon, and ginger slices in a small pot. Bring to...

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Homegrown Pico de Gallo – From your garden, to your table!

Homegrown Pico de Gallo – From your garden, to your table!

This recipe uses ingredients from your Basic Salsa Seed Starter Kit! It's a great way to finally have fresh home grown food in your own kitchen! You'll taste the difference when making this salsa yourself, no more store bought salsa! Keep in mind the herbs in this kit come up quickly and will need to be tended to while the tomatoes, onions and jalapeños mature over the growing season. Ingredients:  4 Ripe Hamson tomatoes, cored and chopped 4-6 Cherry tomatoes quartered 1 Walla Walla onion peeled and chopped 2 garlic cloves peeled and diced. 1 Jalapeño, stemmed, seeded and diced (feel free...

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Cabbage Apple Slaw

Cabbage Apple Slaw

Cabbage Apple Slawby Wendy Hannaford, CA 1 Savoy Cabbage thinly sliced 2 Carrots grated fine 2 stalks Celery sliced 1 large Apple cut into bite size pieces 1/4 C sweet Onion chopped 1/4 C Jicama sliced 1/4 C Sprouts 1/8 C chopped Walnuts and Raisins Top with fresh minced Cilantro and Mint Dressing: 1/2 C Buttermilk 2 T Sour Cream 2 T Cream Cheese 3 T Honey 1 t Apple Cider Vinegar 1 T Dijon Mustard 1 T Greek Seasoning dash of Salt and Pepper Mix together, pour onto slaw, toss and serve. Serves four as a side.

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Kale Medley a la Tangerine

Kale Medley a la Tangerine

Kale Medley a la tangerineby Nathalie Day-Tolentino, FL Ingredients: kale lemon juice sliced tangerines preferably not in the can/if so without the syrup Rice Vinegar/or Apple cider Vinegar sliced onions sliced cucumbers raisins olive oil Sea Salt/or Brags Amino( Preferably) Fresh Parsley Pinch of Cayenne Pepper First you start off with the washed and chopped kale in a mix bowl. Add Fresh parsley (to your liking), sliced onions, cucumbers, sliced tangerines and raisins. Now add olive oil (three tablespoons-to your liking), One tablespoon of the apple cider/or Rice Vinegar, Pinch of lemon juice, and start mixing everything together. Making sure...

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Coconut Curry Rice

Coconut Curry Rice

  Coconut curry riceBy: Vaishali, CO Serves 2 Ingredients: Basmati rice 1/2 cup Coconut milk 2.5 cups Cloves 3 Cinnamon stick 1/2 inch Finely chopped onion 1/2cup Chopped mixed vegetables (carrot, beans, potato) 1 cup Garlic Green chili 2 Cashew 10 to 12 pieces ( optional) Cumin seeds 1/4 tsp Coriander seed powder 1/2 tsp Finely chopped tomato 1 Butter as needed Salt to taste Grated coconut 2tbsp Method: Pre heat oven at 450F Wash rice 3 times with water and soak for 2 hours Remove water from rice and add coconut milk. Add a pinch of salt, 1 cloves,...

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California Easy Pita

California Easy Pita

  California Easy Pita 1 Pita bread 4 Slices of deli-thin oven hickory smoked Tofurkey Slices 2 tbsp Alfalfa sprouts 2 Slices of tomato 2 Slices of cucumber 1 tbsp ranch dressing Fill pita bread half with tofurkey, sprouts, tomato, and cucumber. Drizzle with dressing. Makes 1 sandwich.

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Vegetarian Sandwich Spread

Vegetarian Sandwich Spread

  Sandwich Spread 4oz Tofutti cream cheese 2 T. Minced chives 1/4 Cup alfalfa sprouts Mix together and spread on favorite bread. Watercress may also be used. Enjoy!!

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Lentil Tabouli Salad

Lentil Tabouli Salad

Lentil Tabouli Salad Vegetarian Recipes 3 Cups green lentil sprouts 1 Bunch green scallions, tops included 2 Bunches parsley, chopped 1 Small bunch celery chopped very fine 2 Cucumbers finely chopped 3-4 Medium tomatoes finely chopped In a large bowl, mix all ingredients. Toss with salt, fresh cracked pepper, lemon juice, and olive oil to taste. Serve well chilled, wrapped in green leaf lettuce leaves. Eat & Enjoy! We are the process of testing and putting together even more of our favorite vegetarian recipes so there are definitely more sprout recipes and vegetarian sprout recipes to come!! Please send any...

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Mac 'un Cheese

Mac 'un Cheese

Mac Un Cheeseby Barbara Hunter, OHVegan Mac ‘un Cheese What you will need: 2 medium potatoes, peeled and chopped 1 small onion, peeled and chopped 5 cloves garlic, peeled 1 ½ cup unsweetened almond milk 1 ¼ cup earth balance whipped margarine 1 ½ cup nutritional yeast 1 tbs. paprika 2 tsp. black pepper 1 tbs. salt ¼ tsp. cayenne ¼ cup braggs liquid aminos Dollop of yellow mustard Dollop of ketchup 4 tbs. olive oil 1 ½ cup water from veggies 2 boxes of elbow pasta (cooked according to directions) Peel potatoes and cut into pieces put in a...

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Winter Dinner

Winter Dinner

Winter Dinnerby Raya Johansson, MTIngredients: 2 cups organic buckwheat. 1 cup soaked and dehydrated organic almonds 1 tablespoon raw organic Shoyu Directions: Soak buckwheat four to five hours, rinse in the mid time. Then after soaking, rinse very well, several times. Put to sprout, rinse often. I rinsed just when going to bed, and right when woke up in the morning, and during the morning two times. The whole time from the beginning was just 24 hours. Powder the almonds with Cuisinart S blade or in the VitaMix dry container or in a good coffee grinder. Mix the sprouts (which...

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Vegetarian Stir Fry

Vegetarian Stir Fry

Vegetarian Stir Fry by Jim Livengood, NJIngredients:   3 stalks bok choi, leaves included diced head of broccoli, cut into florets 8-10 oz. mushrooms sliced large onion, diced 2 cloves garlic, smashed 2 cups or so of snow peas or snap peas 1/2 can sliced water chestnuts 1/4 cup low-sodium soy sauce 1/4 cup sherry or dry white wine 1/4 cup extra virgin olive oil brown sugar to taste (around 1/2 cup) few drops toasted sesame oil olive oil roue. Directions: Take wine and soy sauce and combine. Add brown sugar. Set aside. Heat oil in wok or large frying...

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Hummus Portebella

Hummus Portebella

Hummus Portebella by Rachel Ducote, KSIngredients: Large 3-5" Portabella Mushroom Caps-2 for each sandwich Hummus made with chipotle peppers (you can buy yours from a natural store or make it, using chick peas, pepper flakes and a smidge of sugar) Large leaf lettuce, or spinach leaves, washed and dried Large slicing tomatoes sprouts organic goat cheese thinly sliced (optional) red onions (optional) Mineral Salt Directions: Cut the stems from the caps of the mushrooms--the caps will be your 'bread' of the sandwich. Liberally spread hummus on your mushroom 'bread' pieces. Build your sandwich with lettuce first. (Putting the lettuce on...

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Green Breakfast Smoothie

Green Breakfast Smoothie

Green Breakfast Smoothie by Mary Gamblin, MO Ingredients: 5oz Organic Baby Spinach generous portion of Wheatgrass 1-2 scoops Pea Protein mix 1/2 Cup frozen blueberries 1/2 frozen Banana 1/2 Cup All natural Swiss-Style Muesli 1/2 cup water Directions: Mix all ingredents (I use my Ninja) until mixed well and enjoy a breakfast that will keep you full till noon or 1pm and provides energy even while taking cancer treatments.

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Banana PH

Banana PH

Banana PH by Jen Krivos, FLDirections: Peel a banana. Smear 1 tablespoon of peanut butter on banana. Drizzle honey (about a teaspoon) over banana. Cut banana in 1/2 inch slices and serve with a fork.

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Avo Choc Chip Cookies

Avo Choc Chip Cookies

Avo Choc Chip Cookies by Kristina Krist, CA/NV>   This can be vegetarian or vegan. First, Preheat Oven to 350. Ingredients: 2 organic eggs 2 ripe avocados (you can put in all avocados for eggs, but if you do, add 2 tbsp of water or coconut water for the liquid the eggs would add) 6 tsp bourbon vanilla extract 1 1/2 cups maple sugar 1 1/2 cups of organic sugar made from evaporated cane juice 2 tsp of organic baking soda 1 3/4 tsp of salt I like sea salt 5 cups of trader joe flour, the one in the...

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Flourless Chocolate Cake

Flourless Chocolate Cake

Flourless Chocolate Cake by Lori Graham, CT   Ingredients: Note, use organic whenever you can. 10 0z semisweet chocolate, ground in food processor with s blade 2 oz bittersweet chocolate ground in food processor with s blade 3/4 c of granulated sugar 2 teaspoons instant espresso powder 3/4 c of boiling water 2/3 cup of coconut oil 6 large eggs room temperature 1 T vanilla extract Directions: Preheat oven to 350 degrees. Butter the bottom and sides of a nine-inch spring-form pan. Line the bottom of the pan with a round of parchment paper and butter the paper. Place both...

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Jim's Jumble

Jim's Jumble

Jim's Jumble by Joyce Kidd, MA   Directions: Heat 2 tbsp. coconut oil over med-high heat until melted and steaming. Crack and add 3 eggs, one at a time. When white and yolks are set, carefully remove from pan using slotted spoon. Set aside on separate dish. While oil is still hot, add kale, garlic, sliced mushrooms, and onions. Stir fry quickly until kale wilts. Place cooked veggies on plate top with eggs. Optional add-ons: Sprouts and sunflower seeds.

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Better than Sex Potatoes

Better than Sex Potatoes

Better than Sex Potatoes by Debbie Nelson, WI Ingredients: 2 pounds fresh or frozen hashbrown potatoes seasoned salt 1 stick unsalted butter cut into 1/3rds 1 half pint heavy whipping cream Directions: Use 13x9 baking dish. Layer 1/3 of hashbrowns in bottom of the pan. Cut 1 butter 3rd into 6 parts. Layer on hash browns. Sprinkle 1 teaspoon of seasoned salt on hashbrowns. Repeat for two more layers. Pour heavy whipping cream over mixture. Bake at 375 for 45 minutes.

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Veggie Chili

Veggie Chili

Veggie Chili by Rachel Deddens, VA   Ingredients: 1 bag freeze-dried soy meal 1 organic whole green pepper (chopped) 1 organic medium onion (chopped) 3 cups organic fresh Shitake mushrooms (chopped) 6 cans total, combination of organic dark red kidney beans, black beans, cannelloni, or garbanzo beans. 2 cans organic stewed tomatoes 2 bottles of home brew beer- light on the hops (check your local grocer) Seasoning to taste: chopped jalapenos, chili powder, cumin, sea salt, cracked black pepper, Virginia Gentleman hot sauce Directions: Put all ingredients into a large pot and bring to a simmer- continue to simmer for...

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Tight Squeeze

Tight Squeeze

"Tight Squeeze" by Donnalee Curry, CADirections: On a grilled organic corn tortilla, layer it with warm cooked seasoned pinto beans slightly mashed, season top of beans with salsa and then top with sauteed 1/2 cup cabbage, 1 carrot sliced thin diagonally,1/2 cup cut bite size zucchini or other squash and some broccoli sprigs with 1/4 sliced red onion. Mound cooked al dente veggies on top of beans and season again with salsa. Bake 350 oven for 1/2 hr. Top with "tofutti" sour cream and sliced green onions with sliced avos surrounding the top mound of sr. cream!

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Kelp Noodles with Veggies

Kelp Noodles with Veggies

Kelp Noodles with Veggies by Roxanne Cummins, NYIngredients:   1-12 oz package of Kelp Noodles 1 carrot shredded 1/2 head cabbage (cut into 1/4" wide slices) to sauté 1-1/2 to 2 cups broccoli florets lightly steamed 1/4 cup Tamari Sesame Dressing 1 teaspoon ghee pinch of Himalayan pink salt (optional). Directions: Cut up kelp noodles put in a bowl with shredded carrot and set aside. Steam broccoli for 3-4 minutes and set aside. Put ghee into a frying pan heat for 1 minute and throw in the sliced cabbage with a pinch of Himalayan pink salt. Sauté for approximately 5...

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Carobeet Juice

Carobeet Juice

Carobeet Juice by Becky Graham, VA   Ingredients: 4 organic carrots 1/2 med size beet 1/2 lime 1/2 cucumber 1 green apple Juice ingredients, mix and enjoy.

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Apple Ginger Kefier Water

Apple Ginger Kefier Water

Apple Ginger Kefier Water by Kandy Rose, CO Ingredients: 1 quart keifer water ( first fermentation) 48 hours second fermentation(48 hours) 1 apple 1 small fresh ginger ferment 48 hours 1 quart matcha tea or organic spearmint tea After the second fermentation remove fruit and ginger add tea ice and enjoy. Good health to you!

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New Year's "Pork" & Kraut

New Year's "Pork" & Kraut

New Year's "Pork" & Kraut by Jo Schaefer, OH   The Kraut... 4 slices Morning Star brand fake bacon 1 onion, diced 1 Granny Smith apple, diced 1/2 cup water mixed with 2 tsp. Better than Bouillon brand Vegetarian flavor 1 1/2 teas. (approx.) caraway seeds--add to pan 1/8 to 1/4 cup brown sugar 1 1/2 cups water 1 lb. sauerkraut, drained and squeezed as dry as possible 2 pkgs. WestSoy Seitan, sliced as thin as possible 2 teas. salt 2 teas. pepper 1/4 to 1/2 cup oil 6 cloves garlic minced 2 teas. ground ginger Additional garlic powder, if...

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Golden Pasta

Golden Pasta

Golden Pasta by Pat Watson, NCServes 4 Time, start to serving: 30 minutes Ingredients:   4 cups (two 32-oz boxes) vegetable stock 1 cup water 1/4 cup olive oil 1 tsp each basil, parsley, turmeric, paprika 1/2 tsp each oregano, rosemary, red pepper flakes, black pepper 1 large onion diced 2 large carrots, diced 2 cups rough chopped mushrooms* 4 cloves garlic, finely diced 1 inch ginger, finely diced 8 oz box rice linguine 1 cup peas (thawed if frozen) or cooked beans (any type) 2 cups (one 15-oz can) cooked sweet potato or pumpkin Salt to taste. Directions: (this...

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The Energy Drink

The Energy Drink

The Energy Drinkby Jane Falke, CA The Energy Drink - Makes 3 cups. 8 ounces almond milk ½ cucumber, chopped 1 stock celery, chopped 1 inch fresh ginger, chopped ½ avocado, pitted and skinned 1 large handful spinach 1 tablespoon flax, Chia, or hemp seeds or oil ½ lemon, juiced ½ teaspoon sea salt Dash cayenne pepper Blend all ingredients until smooth.

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Oatbran Flaxseed muffins

Oatbran Flaxseed muffins

Snack / Kids' Treat Oatbran Flaxseed muffinsby (Name Withheld) Ingredients:   2 cups of walnuts (chopped) 6 cups of oat bran 3 cups of Flaxseed 1 tsp.of Baking Powder 2 tsp. of ground cinnamon 1 tsp.of ground ginger 1/2 tsp. of ground cloves 1 cup of honey 1/2 gallon soy milk 1 29 ounce can of pumpkin Pam cooking spray Preheat oven to 350 degrees, grind the flaxseed with a coffee grinder. Combine all ingredients with a spatula or big spoon. This will take a very large bowl. Spray 2 cupcake or muffin tins for 24 muffins with Pam cooking...

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Wheat Grass Kefier Water

Wheat Grass Kefier Water

Wheat Grass Kefier Waterby Kandy Rose, CO 2 ounces wheatgrass, 2 ounces kefier water, 1 teaspoon agave. Mix well. Drink up and enjoy, Good health to you!!

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Sprouted Red Quinoa Salad

Sprouted Red Quinoa Salad

Sprouted Red Quinoa Saladby Jess Zellner, GA 2c Sprouted Red Quinoa (soak quinoa in water for 24 hrs) 10 Cherry Tomatoes, sliced 10 Kalamata Olives, sliced 4TB Cilantro, chopped 1 Avocado 1/2 tsp Curry 1/2 tsp Cumin 1/2 tsp Paprika 1/2 tsp Cinnamon 1/2 Lime, juiced 4 TB Extra Virgin Olive Oil TT Salt Once quinoa has sprouted and is tender, combine all ingredients, spices, and juice, and fold together until fully incorporated. Enjoy!

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Saladoodle

Saladoodle

Saladoodleby David Fetyko, WA Directions: Dice 3 thin slices onion, about 1/8 inch Dice 3 thin slices tomato Dice 1 small stalk celery Chop cilantro, leaves only, to taste Pile on top of a bed of spinach cut with scissors Top with avocado wedges Squeeze lemon juice over for dressing.

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Make Your Own Biblical Bread: Bible Bread Recipe

Make Your Own Biblical Bread: Bible Bread Recipe

Article submitted by Jason E Baker, Goshen, Indiana: I have always enjoyed Biblical bread because it's hearty robust rustic flavor, and knowing it's good for me, as far as bread goes, is a nice plus too. While I do enjoy the dense nature of this bread, there are times I long for it to be lighter in texture and airy like a less healthy all white bread would be.Enter the no-knead method: Not only is this method easy to do, but it also creates a loaf that is lighter and airy than other methods, and tastes richer as well --...

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