Food Class @ The Nature’s Food Patch (NFP), JAN 2016

  

8 Bean Salad

Fullei Fresh Crunchy Mix 6oz

(Ingredients: Adzuki Beans, Mung Beans, Green Lentils, Red Lentils, and Green Peas)

1 pkg of Mung Bean sprouts

1 pkg of drenched organic green beans

1 can of organic black beans drained and rinsed thoroughly

1/2 onion of your choice

1 Red Bell Pepper

1/4 cup of minced cilantro

3 Tbs Olive oil

1 Tbsp of sesame oil, I prefer toasted

1 Tbsp of Bragg’s Apple Cider Vinegar

1 Tbsp of Tamari sauce 

1 Tbsp of Honey

1 Tbsp of Chili Powder

Salt and pepper to taste

Cooking preparation;

In a medium sauce pan add 1 tablespoon of olive oil to a cold pan and heat at a low temperature. When the oil reaches temperature add onions, stirring them to cover with fat. After 5 to 7 minutes when onions become translucent increase heat to medium high and add red peppers, crunchy mix and green beans to the pan stirring to coat.  Meanwhile, in a large mixing bowl add all other ingredients and stir to combine.  Serves 4 to 6 persons.  Can be eaten as a side dish, but we served it with quinoa at the class.

Coconut curried Japanese Yam and kale soup

One bunch of Dinosaur/ Lacinato kale washed, stemmed and chopped

Three medium or one large Japanese Yam/purple sweet potato. Cut into 1 inch cubes

One medium yellow onion

One can of coconut milk

4 cups of vegetable broth

1 1/2 tablespoons of yellow curry

1 tablespoon of Tamari sauce

1 ounce of lime juice

3 tablespoons of olive oil

1 tablespoon of sesame oil

Cooking instructions;

In a large soup pot or Dutch oven and 3 tablespoons of olive oil and 1 tablespoon of sesame oil to the cold pan and put on low heat. Once the oil is heated and the chop onion and stir to coat with the fat, Cook for 5 to 7 minutes until onions are translucent.  Increase the heat to medium high adding potatoes and stir to coat. Cook for 5 to 7 minutes. Turn heat up to high and add coconut milk, vegetable broth and all seasonings. Cover and Let mixture boil for 5 to 7 minutes, at that time turn the heat to low and add kale to the top, making sure not to stir it into the liquid. You just want me to steam above the mixture so that it retains its color and it’s texture. Serves 8 to 10 peoples

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