Asparagus (Asparagus officinalis) was cultivated by the early Arabs. Ancient Phoenicians introduced it to the Greeks and Romans. The word asparagus is derived from asparag, a Persian word for tender shoots, eaten while young. Roman emperors were so fond of asparagus, that they kept a special asparagus fleet for the purpose of fetching it. This [...]
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Simple Celery Soup (So simple, so satisfying) 4 stalks celery chopped In a blender, puree: 1 avocado 1 tomato juice of 1 lemon or lime 1 clove garlic handful cilantro 1 tablespoon kelp Pour over the chopped celery. (Serves 2) Asian Noodle Bowl 2 cups pure water 1 Tablespoon Nama Shoyu 2 teaspoons unpasteurized miso [...]
Read Morehttp://www.youtube.com/watch?v=tNHlu-kA1Jc Jicama (Pachyrhizus erosus, P. tuberosus), pronounced HEE-ka-ma, is native to Central America, where it is also known as Yam Bean or Mexican Turnip. The genus name, Pachyrhizus is derived from the Greek and means “thick root.” The species names erosus means “jagged” and tuberosus, means “tuber.” Our name, jicama, comes from the Nahuatlan Indian [...]
Read More4 cups spirulized zucchini 1/4 cup olive oil 1/2 teaspoon Celtic salt 1/4 cup pine nuts 1/4 cup chopped fresh parsley
Read MoreServe on [intlink id="162" type="post"]Falafel Balls[/intlink] 1 cup raw tahini 1/2 cup lemon juice 1 clove garlic 1/2 teaspoon Celtic salt 1 cup pure water 1 teaspoon cumin seed 1/2 cup chopped parsley (Makes 1 1/2 cups).
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