Kushi's Kitchen: Wild Foods Recipes from Gabriele Kushi's Kitchen

Kushi's Kitchen: Wild Foods Recipes from Gabriele Kushi's Kitchen: www.kushiskitchen.com Wild Foods Recipes from Gabriele Kushi's Kitchen Enjoy wild foods if you have a bee safe, chemical free gard...

Wild Foods Recipes from Gabriele Kushi's Kitchen

www.kushiskitchen.com

Wild Foods Recipes from Gabriele Kushi's Kitchen

Enjoy wild foods if you have a bee safe, chemical free garden, yard, or

can gather them in the woods. 

• Pick plenty of wild foods like dandelion, plantain, chickweed or violet young leaves and flowers. 
• Wash all very well and drain. Optional quick steam for dandelion.
• Add these to your raw green salads or a steamed green leafy vegetable dish.
• Get veggis form your own organic garden, natural food stores, or farmers market.
• Add some minced parsley and chives, maybe mint.
• Before serving, dress the dish with sea salt, lemon juice, and extra virgin olive or flax seed oil and mix. 

Click if you like to read more about how to identify, harvest and use wild plants.

Click to view my first Cooking ShowVideo with NOM .

Bon Appetite

Gabriele

www.kushiskitchen.com

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.