Spring Season Recipe

LEMONY SPROUTED SALAD With RED RADISHES

Adjustable servings

Ingredients:

1 bag red radishes, sliced

2 carrots, matchsticks

Parsley, shopped

Scallions, 3 stems sliced

1 large bag mung beans sprouts

Chickpeas, sprouted

Dulse flakes a few sprinkles

Preparation:

Mix all the vegetables together and add the dressing. Let marinate for 1 hour or more. Serve as a side dish with grain, beans and cooked vegetables.

LEMON GINGER DRESSING

1-3 tablespoons fresh lemon juice

3 tablespoons olive oil

1 tablespoons tamari optional

2 tablespoons water

1/16 tsp. sea salt

Preparation: mix all ingredients with a fork and blend until smooth. 

 Thank you for the food and peace on earth.

Gabriele Kushi 

www.kushiskitchen.com

Lentil Macro Burger

Kushi's Kitchen lentil Burger

Ingredients serve 5-6 

1 cup brown (or green) lentils, washed and soaked ~ 4 hours

1 small piece kombu, soaked 10 minutes

2-3 cups of filtered water, add more if needed

3 tablespoons mixed parsley, minced

1+ tablespoons hemp seed or sunflower seeds, crushed

1+ tablespoons sesame seeds, roasted and crushed

1 tsp. dulse flakes

 1 tablespoons tamari, or to taste

Grated ginger - Lots of it or to taste

Garlic powder (optional), to taste 

Sesame or grape seed oil

Preparation: 

1. Wash and soak lentils between 4-8 hours, or shock boil them. Soak kombu for 10 minutes. If you have leftover lentils, then this burger is quickly done and can be enjoyed in just a few minutes.
2. Bring lentils and kombu to a boil and simmer in stainless steal pot until soft, about 40 minutes, depending on the lentils (or pressure-cook). 
3. When beans are done, stir in the tamari, ginger and garlic, if using. Adjust the seasoning to your taste. Mix in the dulse flakes, minced parsley, crushed hemp or sunflower seeds, and sesame seed. 
4. Simmer until all the liquid is absorbed and stir frequently to avoid burning. 
5. Place into a suribachi or mortar and pound until mashed. 
6. Let sit to cool to the touch before forming them into a burger or other desired shape. 
7. Frey both side in hot oil of your choice, either sesame, grape seed or occasional avocado or coconut oil in summer or for change of taste. 
8. Serve between whole grain sourdough bread. (I use gluten free bread in the photo.) Or serve

   with rice and vegetables, or form lentil mix into a log shape and place into Belgian endive leaves and arrange on a platter to serve as a snack. 

    

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   Click for a complimentary session for further info. 

Spring Rain moistening the air

the rivers are rising

Preparing the sprouting feast

with sturdy steps

The winter loosens its grip

Dandelion seeks the bodies harmony
 

The creative self, the vitality of spring
 

The seasons traveling companion.

                     Poem © by Gabriele Kushi

                            Photo Wolf Photograph

DANDELION GREENS with Daikon Radish
3- 4 side dishes

1 bunch dandelion greens, washed and finely sliced

1 medium daikon radish, washed, finely sliced

1- 2 tablespoons cold pressed olive oil
Lemon juice, to taste
Tamari, to taste
Sea salt, to taste
Black pepper, optional
Garnish: sprouts, slice of lemon

Preparation: Heat 2 teaspoons of the oil in a skillet and sauté the daikon till tender, season with sea salt. Combine finely cut raw dandelion and sautéd daikon in a bowl. Add the lemon juice, tamari, and the rest of the oil and mix. Let sit for a few minutes. Serve individual portions garnished with sprouts and a slice of lemon.

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Macrobiotic Greens Recipe

Lemony Kale Salad with Daikon, Mushrooms and Pumpkin Seeds

Greens are nutritional powerhouses that are filled with chlorophyll, fiber, vitamins, 

minerals and many other nutrients. Eat them regularly and you will stay slim and
reduce cravings. www.kushiskitchen.com

4 servings

Ingredients:

1 bunch kale

1 cup filtered or spring water

Pinch of sea salt

1 tbsp. sesame or olive oil

½ cup daikon radish, diced

½ cup mushrooms, sliced

1/4 cup of toasted pumpkin seeds

Dressing: adjust all measurements to taste:

2 Tbsp. of fresh lemon juice

1 tsp. wheat-free tamari or soy sauce

2 tsp. of extra virgin olive oil

Pinch of sea salt

Preparation:

1. Wash greens: fill the sink with water and move them around, repeating the process until all the dirt is gone. Cut away harder stems from the leaves and slice separately, as they might need longer cooking than the leaves. Or use stems for soup stocks. If the stems are small, there is no need to remove them.
2. In a stainless steel pot, add water and just one pinch of sea salt. Insert a stainless steel steamer and bring the water to a boil
3. Add the stems of the greens (if using) and steam them for two minutes. Add leaves and steam them for a few minutes with the cover on. The greens should be cooked but still bright and crispy.
4. Quickly transfer to a serving dish to prevent overcooking. In summer, dip the vegetables in cold water to preserve their green color.
5. Meanwhile sauté daikon and mushrooms in sesame or olive oil until browend and soft. Season with tamari.
6. Mix the steamed and cooled kale and chard, almond slivers, and cantaloupe. Combine the dressing ingredients and stir with a whisk or a fork. Merge the dressing together with the steamed greens and the daikon and mushroom. Serve with the pumpkin seeds and at room temperature or cold.

Variations:

Use a mix of 2 or 3 greens like watercress, collards, or broccoli.

Add slices of carrots for color and flavor, or invent your own creations.