Purslane and Quinoa

Purslane and Quinoa

Purslane volunteers in my plot every summer, so for weeks on end I come back from the garden with bags of this delicious bonus vegetable. Here is the way I most often prepare it. Omit the meat if you prefer a vegetarian meal, which is equally tasty. Print Purslane and...
Garden Relish

Garden Relish

I’ve been planning to make relish for several weeks now, but my time was eaten up by many other demands. Now, cucumber and zucchini production has slowed and I don’t have enough of either to do a batch of relish. Never mind, I’ll try combining them....
Pumpkin Spice Mousse

Pumpkin Spice Mousse

  Print Pumpkin Spice Mousse Dairy and egg free Servings: 6 Ingredients 1/2 tablespoon gelatin 1/2 cup water filtered 1 can coconut milk organic 2 cups pumpkin or squash baked and cooled 1/4 cup coconut sugar (or substitute stevia) cinnamon, allspice, ginger, cloves,...

Sweet Rhubarb Flatbread

  Print Sweet Rhubarb Flatbread Vegan. Gluten free. Relatively low carb if you omit the raisins. Ingredients 6 liquid ounces rhubarb steamed and sweetened 2 liquid ounces water 1 teaspoon agar agar 5 liquid ounces water 3 tablespoons flaxseed ground 3 tablespoons chia...

Pumpkin Seed and Dandelion Leaf Cracker Pate

I made this in June so you don’t have to limit yourself to spring dandelions. Just pick the newer growth and avoid the old leaves 4 cups young dandelion leaves 1/2 cup olive oil 1 or 2 garlic cloves two sprigs basil 1/2 cup pumpkin seeds 1/4 teaspoon sea salt...

Rhubarb Discoveries

Rhubarb Juice Instead of Lemon Juice Bring 2 cups of filtered water to a boil, add 2 cups of sliced rhubarb stalks. Cook for four minutes, then strain off the water into a measuring cup. Pour this juice into an ice cube tray and freeze, then bag the cubes for later...