Friday, July 3, 2015

Summer soup with Quinoa and Corn on the Cob

Summer soup with Quinoa and Corn on the Cob
@ Gabriele Kushi with www.kushiskitchen.com
4 servings

¼ cup yellow quinoa
4 ears sweet corn
4-5 cups filtered or spring water
Pinch sea salt
1 medium yellow onion, diced (optional)
1 small yellow summer squash, diced
1 tsp. grapeseed oil
4-6 tsp. of sweet rice miso, diluted with warm broth
Drizzle of lemon juice
Wakame flakes

Preparation: Wash quinoa thoroughly between your hands till water is clear, then drain water. (Optional: soak quinoa for a couple of hours, then rinse and drain water.) Remove kernels from the corn and set aside. Dice the onion and summer squash and sauté onions in oil (or water) until translucent. Add corn, quinoa, and diced yellow squash and about 3-4 cups of water. Bring to a boil, add a pinch of sea salt, and then simmer for about 20 minutes or till all is soft. Add the diluted miso to the soup and simmer 5 minutes. Let cool a bit, add lemon juice to taste, and blend in a food processor till smooth. Add more water if needed. Serve either cool or room temperature. Garnish with crushed wakame flakes.

Sunday, May 31, 2015

Saturday, May 30, 2015

Wild Foods Recipes from Gabriele Kushi's Kitchen

www.kushiskitchen.com
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

Thursday, March 5, 2015

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