All posts by Shannon Walker

Basic Polenta

Prep time: 2 minutes
Cooking time: 30 minutes
Yields: 3 people

Ingredients:
3 cups water or stock
1 cup polenta
1/2 teaspoon salt
Directions:
1. Bring water or stock to boil.
2. Add polenta and salt, stirring gently.
3. Reduce heat to low and simmer covered for about 30 minutes, stirring occasionally to keep polenta from sticking to bottom of pot.
4. Polenta is done cooking when the grains are soft to taste and most of the water is absorbed.
Notes:
• Try grilling or frying polenta. Pour it into a baking dish and let it chill in the fridge for one hour. When it has solidified, slice it into triangles and fry in a hot pan with a little olive oil, or brush with oil and grill for 2 minutes on each side. Try it topped with pesto or marinara.

Basic Brown Rice

Prep time: 5 minutes
Soaking Time: 1-12 hours
Cooking time: 45 minutes
Yields: 4 people

Ingredients:
Pinch of sea salt
2 cups water
1 cup brown rice
Directions:
1. Presoak and rinse rice
2. Add water and salt to a pot and bring to a boil.
3. Add rice. Cover and reduce heat to low.
4. Simmer for 50 minutes if it is short grain, and 35 minutes if it is long grain.
5. When done, pull from heat and let stand covered for 10 minutes.
6. Fluff rice with fork before serving.
Notes:
For extra fluffy rice, heat water to a boil. Then put the rinsed grains in a dry skillet. Cook over medium-low heat, stirring until the grains are dry. Add hot dry rice to boiling water, add salt and continue cooking

Barley with Toasted Cumin and Mint

Prep time: 5 minutes
Cooking time: 60 minutes
Yields: 6 people

Ingredients:
1 cup barley
2 cups water
1/2 teaspoon sea salt
1/8 teaspoon turmeric
3/4 teaspoons cumin seeds
1/2 bunch fresh mint, chopped
1/2 small red onion, chopped
2 tablespoons lemons juice
2 tablespoons extra virgin olive oil

Directions:
1. Wash grains. Bring water to boil.
2. Add barley, salt and turmeric.
3. Reduce heat to low and simmer covered for 45 minutes or until grains are cooked and water is absorbed.
4. Fluff with a fork and let sit covered for 10 minutes.
5. Toast the cumin seeds in a dry skillet until they turn golden brown and their aroma comes out, about 3 minutes.
6. Transfer grains to a large bowl, add remaining ingredients and mix gently.

Ginger Halibut with Shredded Daikon Radish

Prep time: 5 minutes
Cooking time: 35 minutes
Yields: 2 people

Ingredients:
2 8-ounce halibut fillets
1 tablespoon tamari
1 tablespoon sesame oil
1 teaspoon fresh ginger juice
1/2 cup water
1 tablespoon olive oil
1 cup daikon radish, shredded
Directions:
1. Wash fish and place in a shallow baking dish.
2. Mix tamari, sesame oil, ginger juice and water in a small bowl.
3. Cover fish with marinade and refrigerate for 20-30 minutes.
4. Heat olive oil in a pan.
5. Add fish and cook for about 7 minutes until fish is almost done.
6. Add remaining marinade and cook until fish is completely cooked and marinade is heated.
7. Serve with shredded daikon radish.

Chocolate Covered Pomegranate

Prep time: 10 minutes
Cooking time: 60 minutes
Yields: 8 people

Ingredients:
2 pomegranates (seeds only)
1 10 oz bag of high quality organic dark chocolate
Directions:
1. Melt chocolate on stove.
2. Mix in pomegranate seeds until fully covered in chocolate.
3. Spoon out in droppings onto a parchment lined baking sheet.
4. Place in the refrigerator for at least 1 hour.

Recipe Credit:
Courtesy of Kristi Cheek

Almond Cherry Chocolate Pudding

Prep time: 5 minutes
Cooking time: 5 minutes
Yields: 4 people

Ingredients:
2 cups chocolate amazake
1 teaspoons vanilla extract
1 tablespoon kuzu root mixed with1/4 cup water
1/4 cup chopped almonds, toasted
16 cherries, seeded and chopped

Directions:
1. Heat the amazake to just under boiling.
2. Lower the heat, add vanilla, and stir in kuzu root. The amazake should thicken to the consistency of pudding.
3. Pour the amazake into 4 pudding cups or small bowls.
4. Sprinkle chopped nuts and cherries on top of each cup.
5. Chill in the fridge for at least 30 minutes before serving.

Easy Homemade Granola

Prep time: 5 minutes
Cooking time: 15 minutes
Yields: 3 people

Ingredients:
2 cups rolled oats
1/2 cup slivered almonds
1/2 cup dried shredded coconut
1/4 cup crystallized ginger
1/4 cup coconut oil
1/4 cup maple syrup

Directions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients into a large bowl.
3. Spread mixture in a thin layer on a cookie sheet.
4. Bake for 5 minutes and then stir with a spatula.
5. Bake another 5 minutes and then stir again.
6. Keep baking for about 15 minutes total until golden brown all over.
7. Eat immediately or cool for about 10 minutes prior to serving.
Notes:
• Double this recipe and store it in an airtight container in the pantry. Enjoy it with milk or yogurt all week.

Almond Pancakes

Prep time:10 minutes
Cooking time:10 minutes
Yields:4 people

Ingredients:
1 egg
1 1/2 cups almond, rice or soy milk
1/4 cup canola oil
1 3/4 cups oat or whole wheat pastry flour
1/2 cup almonds, finely chopped
1 tablespoon non-aluminum baking powder
1/2 teaspoon sea salt

Directions:

  1. Mix egg, milk and oil in a medium-size bowl.
  2. Mix flour, almonds, baking powder and salt into a small bowl.
  3. Combine dry ingredients into the wet ingredients.
  4. Mix until dry ingredients are moistened.
  5. Using a 1/4 – 1/2 cup measuring cup drop pancakes onto a lightly oiled skillet and cook until golden brown on both sides.
  6. Serve warm with maple syrup or honey.

Notes:

  • Try 1/2 cup of shredded coconut and/or1/4 cup malt-sweetened chocolate chips instead of almonds.
  • Try a little lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.

Basic Chickpeas in a Pressure Cooker

Prep time: 5 minutes
Cooking time: 60 minutes
Yields: 4 people

Ingredients:
1 cup chickpeas
2 cups water
5-inch piece kombu
Pinch of sea salt
Directions:
1. Wash beans.
2. Place them in pressure cooker with water and kombu and cover.
3. Bring to pressure.
4. Reduce heat and cook for 1 hour.
Notes:
You can make delicious salads by adding chopped vegetables, sea vegetables (hijiki, arame), onions, scallion, fresh rosemary, sage and a little olive oil.