Sweet Potato and Sage Cornbread

Ingredients

1 C all-purpose flour or ( I used 1/2 C superfine baking flour 1/2 C flour)
2 C cornmeal
1/4 C brown sugar
1/4 C granulated sugar
1 Tbsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp pumpkin pie spice
2 tsp sage, (dried finely chopped)
1 C milk
1 C sweet potato, cooked
1/2 C sour cream
4 eggs
1/2 C unsalted butter, melted
Cook sweet potato prior by removing the skins and adding no additional oil, then mash. Preheat oven to 375 F and grease cast iron skillet. In a bowl mix all dry ingredients together. In a separate bowl mix sweet potato, milk, and sour cream with a hand mixer. Then slowly add one egg at a time and continue to mix at a low speed. Lastly, add the melted butter and then slowly fold in dry ingredients. Bake for thirty minutes.

Elderflower and Lemon Balm Sugar Cookies ( gluten free and dairy free)

3 1/2 C gluten free flour mix
2 T Elderflower and Lemon Balm Cordial
2 Sticks of vegan butter at room temp
1 1/2 C sugar
2 egg
2 tsp almond extract
1/2 tsp baking soda
3/4t salt
edible flowers

Preheat oven to 350 F.

In a bowl using a hand mixer blend the sugar and the butter together. In another bowl mix the flour, baking soda and salt together. Add the egg, extract and cordial to the bowl of wet ingredients and mix for a couple of minutes. Add the dry ingredients into bowl and mix for an additional few minutes.

Place parchment paper on the counter add a little flour and roll out half of the dough, use a cookie cutter to make shapes. Decorate with edible flowers and add another piece of parchment paper on top. Roll very light over the cookies to press the flowers in. Move to a tray and place in the fridge for 20 min.

Bake 10 —11 min. This recipe makes two dozen cookies, you can choose to make both batches or freeze half for another day to enjoy.

Serves 12 mini cheesecake cups

Ingredients

3 yellow zucchini, cubed

3 lemons

2C walnuts

1/4C dates, soaked at least 4 hours

coconut oil

1 C cashews, soaked overnight

3 tbsp almond milk

almond extract

1/2 C pine syrup, or alternative sweetner

Steam zucchini then pulse through food processor until fairly smooth. On the stove top bring zucchini, juice of three lemons, lemon zest, 1/4 C pine syrup, 2 ounces of coconut oil, and 3 tbs honey to a boil. Stir over low heat until well combined and then bring to a boil and cook thirty minutes until it becomes more solid. Transfer into a heated glass container and allow to cool.

Place soaked cashews and almond milk in a food processor and blend until smooth. Transfer into a bowl and add 1/4 C pine syrup and 1/2 tsp of almond extract and mix well, set aside.

In the food processor pulse throughly walnuts, dates with pits removed, 2 tbsp coconut oil, and a dash of salt. Transfer mixture into molds and press down to get a good shape. Add the cashew mixture on the top leaving room for the lemon curd. Place into the freezer for two hours and then add the curd on top, freeze for another 1-2 hours. When ready to serve allow to sit at room temperature for 30 min, or transfer to fridge prior.

Dandelion Fritters

30 dandelions

2 tbsp ground camas or( substitute any flour)

1 flax egg ( 1 tbsp ground flax and 2.5 tbsp water)

4 tbsp walnut milk or( any dairy alternative)

salt/pepper

sunflower oil for frying

When gathering dandelions make sure they are free of chemical sprays or car emissions. No need to rise as that will keep the pollen flavor, just make sure they are free of bugs. Remove the green stem only leaving 1/4 from the base. Ground flax seed into a powder and add 2.5 tbsp warm water, mix for a few minutes and place in fridge for 15 min to set. Ground dried camas add salt and pepper. The walnut milk was made by soaking 2 C of walnuts overnight and then rinsing them. Place in a food processor with water to make a puree and them removing the pulp. You can use whatever milk alternative you have on hand and mix the flour with milk and the flax egg. Depending on what ingredients you choose will change the consistency of the batter. Look for the texture similar to pancake batter and add more milk if needed. If it’s too thick it will destroy the petals.

Heat your pan to a medium heat, splash a little water to check if it’s ready. Add enough sunflower oil that it will easily coat the entire flower. Holding the base of the dandelion place in the batter and in the oil stem side up for 30-45 seconds. Flip over and press down with metal spatula for a few more seconds. Remove from oil and place on paper towel

when gathering foods outdoors always make sure it is free of chemical sprays and far away from car emissions

Dandelion and Rose Hip Jelly

Ingredients

3 C dandelion petals

1 C rose hips

2 Tbs lemon juice

2 1/2 C sugar

1 Box powdered pectin

sterilized jars

Remove the petals from your dandelions and place into a mesh strainer. Pour 21/2 C of boiled water over the dandelions and steep and cover in the fridge for 24 hours. Pour 1/2 C of boiled water over rose hips and steep in the fridge overnight. Use a fine mesh strainer to remove the petals and the rose hips from the liquid. You should end up with 31/2- 4 C of liquid total.

In a medium size pot add your liquid, lemon juice and the box of powdered pectin and bring to a boil. Add all 21/2 C of sugar at one time and bring back to a boil. Boil for 1 to 2 minutes and remove from heat. Transfer into your sterilized jars. This recipe will be good for two weeks in the fridge, if you want a longer shelf life you will need to do a water bath canning method after you have filled the jars leaving 1/4 inch of space from the top.

Honey Lemon Dandelion and Walnut Muffins

Recipe for 12 muffins

Ingredients

2 c flour- I used a gluten free mix

2 tsp baking powder

1 tsp baking soda

2 eggs

1 C almond milk or any milk substitute

1/2 lemon juice, squeezed

small amount of grated lemon peel

1/2 C honey

1/2 C salted butter, melted

1/2 C chopped walnuts

1/2 C prepped dandelion petals

When gathering dandelions make sure it’s away from congested areas with car pollution or sprays used with lawn care. Cut the petals with scissors and then carefully rinse in a mesh strainer, set aside to dry for awhile. Preheat oven 375 F and prep your muffin pan with cooking spray or muffin tins. Mix flour with baking soda and baking powder in a bowl. In a separate bowl whisk milk, eggs, honey, melted butter, and lemon. Add the wet ingredients to the dry ingredients and fold in the walnuts and then the dandelions. Bake for 15-17 min

Southwest chicken soup

Ingredients

2 chicken breasts, thawed

1 yellow onion, diced

1 bell pepper, diced

3 garlic cloves, diced

1 can hominy, drained

1 sm can green chillies, not drained

2 carrots, chopped

1 can black beans, drained

2 ( 32oz) veggie broth

2-3 ears of corn, chopped into 6 pieces

1 1/2 tbsp cumin

juice of 1 lime

In a sauce pan add 1 tbsp of olive oil and sautè onions and garlic for 4 minutes. In a large soup pot add 1 tbsp olive oil and brown chicken breast on both sides on low heat. Transfer onions and garlic to soup pot, add broth, beans, hominy, green chillies, bell pepper and cumin. Bring to a boil and cover, cook on low heat for 30 min. Add corn to the pot, cover and cook another 15-20 minutes until corn is tender. Before serving add lime juice, and season with salt and pepper, option for hot sauce or top with avocado.

Fall medley soup

Ingredients

1 lb ground turkey, unthawed

1 yellow onion, diced

3 garlic cloves, diced

1 bell pepper, diced

2 carrots, chopped

1 parsnip, chopped

1 can adzuki bean, drained

1 cup cooked pasta, small variety

2 (32 oz) veggie broth

handful of kale or spinach

1 tsp coriander

4 bay leaves

salt/pepper

hot sauce

In a sauce pan add a table spoon of olive oil and sauté onions and garlic for 4- 5 minutes on low heat, set aside. Add a tbsp of olive oil to a large soup pot and slightly brown turkey for a few minutes on low heat. Transfer onions and garlic to soup pot and add broth, carrots, parsnips, beans, bell pepper, bay leaves and spices. Bring to a boil and cover, cook on low for 40-45 min. Before serving remove the bay leaves add the greens and pasta with the desired amount of salt and pepper and optional hot sauce.

Apple Cinnamon Chia Pudding

Ingredients

1/2 C chia seeds

3 C coconut milk

1 tsp ground cinnamon

1/2 tsp vanilla extract

1 apple (shredded into strips)

1-2 Tbsp coconut sugar

handful of walnuts

In a blender combine chia seeds, coconut milk, cinnamon, vanilla, and sugar and blend 20 seconds. Let it sit for 3-5 minutes and then blend again for another 20 seconds. You can add some apples into the mixture or just use them for the top. Place into bowl and then the fridge for at least a for an hour. This is a thicker recipe and feel free to add more coconut milk if desired. Top with more apples and walnuts and serve. I like my pudding thick, but if you prefer the consistency thinner than add more milk.

May 20, 2016

It's the season for Morrell mushrooms, I was inspired by Native American cuisine when making this dish

May 20, 2016/ Donell Barlow

Ingredients - Serves 2

2 C Morrell mushrooms, cleaned and rough chop
1 C veggie or bone broth
1 Can Coconut milk ( Native Forest is what I prefer, leave overnight in the fridge)
1/2 C Bell pepper, diced
1/2 C Leeks, diced
2 Tbsp Nettles, dried
1 Tbsp Ghee or butter
2 Tbsp mesquite flour or whatever you prefer
2 cloves of garlic, roasted
1/4 Tsp ground Mustard
1/2 Tsp ground Chicory root
1 Tsp dried Thyme
2 Large zucchini or 4 small made into noodles
Salt/Black pepper

In a large saucepan heat Ghee, garlic and broth and simmer 2 min. Add leeks, mustard, chicory root, thyme, and nettles cook for 2 min. Remove the Coconut Cream from the can leaving the liquid out and add to sauce pan, then add Morrell's and bell pepper. Allow this to simmer on low for 6-8 min to combine flavors well. Then to thicken the sauce add mesquite flour, cooking for another 3-5 min. Season with salt/pepper, then toss in noodles and remove from heat.

Recipes

Donell Barlow