Cook Together Class #34 // Recipes: Foods for Prana

During a Pacific NW winter, eating fresh vegetables can become boring, especially when you realize that you’ve had brussels sprouts and kale everyday for the last two months already. You’ve got another two months left before the season changes, so how do you mix it up and get some diversity? Well, apples are plentiful and superb in this area, pears and even figs are in season, not to mention huckleberries. Many local farmers are still growing through these cold months and sell at the year-round markets, they will help guide you to the best of their harvest, just ask them. Also, try sprouting seeds or nuts at home – by doing this you’re waking-up the enzymes and bringing out some different flavors and textures.

Shaved Cauliflower Salad

Warm brussels sprouts with grilled onions

Kale and Mustard Salad with Sprouted Dill

Chicken Braised with lentils and sweet peppers

Shaved Cauliflower

4 heads Cauliflower

¼ lb parmesan

2 lb brussels sprouts

2 cups olive oil

2 egg yolks

2 cloves garlic

1 each lemon

¼ cup red wine vinegar

½ cup sprouted cumin

1. Cut the cauliflower head into quarters and shave down to the root, chopping the end piece as well and put in a large mixing bowl

2. Cut brussels in ½ and slice thin and add to the cauliflower

3. Shave the parmesan and add it to the bowl as well

4. With the back of your knife crush the garlic with a pinch of salt and add to a medium bowl with the juice of the lemon and the egg yolks and whisk together till very thick

5. Slowly add the oil to the egg yolks whisking as you go to completely incorporate the oil into the egg mixture

6. Combine aioli with the cauliflower and season to taste, serve immediately

Warm Brussel Sprouts with Caramelized Onions

6 lbs Brussels Sprouts

2 cups Harissa

10 each onions

½ cup olive oil

2 each lemons

1 bunch sage

To Taste Salt

1. Julienne the onions and add to a large pot and cook them on low until caramelized, set aside

2. Clean and cut brussels in 1/2 and blanch in a large pot of boiling water

3. Toss the brussels in a bowl with the onions, sage, lemon juice and harissa

4. Season to taste and serve hot, garnish with any herbs

Kale and Mustard Salad with Sprouted Dill

8 bunches Kale

1 each Shallot

½ cup mustard

½ cup red wine vinegar

1 cup olive oil

To Taste Salt

¼ cup sprouted dill seeds

1. In a small bowl combine the chopped shallots with the red wine vinegar and set aside

2. Wash and dry the kale then destem and chop into thin ribbons

3. Combine the oil, mustard and a pinch of salt with the kale and massage for 5 minutes

4. Once the kale is properly massaged add the shallot and vinegar and season to taste

5. Garnish the bowl with the dill seeds and serve immediately

Chicken Braised with Lentils and Sweet Peppers

12 each chicken thigh

4 each onions

1 head celery

3 each carrots

1 head garlic

2 lbs sprouted lentils

5 each sweet peppers

2 qt water

Salt

1 bunch sage

1. Season the chicken thighs with salt and pepper and set aside on a sheet tray

2. While the chicken is marinating chop the onion, garlic, celery, carrots and sweet peppers and set aside in a bowl or tray

3. Get a large pot hot and seat the chicken until brown on both sides, remove from the pan and reserve.

4. While the pan is still hot, but empty add all of the chopped vegetables and the sage, cook for 10 minutes or until the veggies are soft and aromatic.

5. Add the lentils and the chicken on top. Cover with water and cook on low with a lid for 1 hour.

6. Season the liquid and cook for another hour on low.

7. Once the chicken is tender remove form heat and serve with the lentils on the side or as a sauce.

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