Cooking Recipes

--Compiled by Ami Voeltz, The Twin Cities Green Guide Byerlys Cooking School St.Louis Park, MN 952-929-2100 www.byerlys.com/fc_culinaryarts.cfm Chef's Gallery Stillwater, MN 651-351-1144 (Chef's Gallery) 651-439-1118 (Chef's Table) Email: mail@thechefsgallery.com www.thechefsgallery.com

--Gabriele F. Kushi, BFA, MEA, Certified macrobiotic nutritional consultant/chef/educator Brown Rice with Wild Rice

• 2 cups of organic short grain brown rice, washed and soaked for 6 hours
• 1/4 cup wild rice, washed
• 1 1/4 cups spring water per cup of rice
• 2 small grains of sea salt

Variation: Add other grains like barley, millet, oats, or adzuki beans. Pressure cooking: Place grain, water and sea salt in a pressure cooker and cook for 45 minutes on a low flame. Remove rice and serve with condiments.

--Jennette Turner, reprinted from Wedge Co-op Newsletter - April/May 2000 Believe it or not, ketchup was originally a naturally fermented condiment. So was mayonnaise. Instead of being health liabilities, they contained beneficial enzymes and nutrients that actually enhanced digestion. In fact, people all over the world have included naturally fermented foods in their diets - sauerkraut in most of Europe, umeboshi plums in Japan, kimchi in Korea, grape leaves and lemons in the Middle East, chutneys in India, cortido in Mexico, and dill pickles in the U.S.

--various Easy and Quick Raw Apple Pie Crust:

• 2 C. Walnuts
• 5 C. Dates (Medjool dates work best)

Filling:

• 3 Apples
• 1 Banana
• 1 C. Currants
• 1 Lemon
• 1 Tbs. Cinnamon
• Extra currants for garnishing (1/8 C.)

In food processor, combine dates and walnuts for crust. Process until mixture is well blended and free of chunks. Press mixture into a pie plate and put into refrigerator.

--Compiled by Ami Voeltz, The Twin Cities Green Guide Anything-Bread

• 1/3 C. Magarine or soy butter
• 1/2 C. Sweetener (Sucanat, turbinado, date sugar, maple syrup)
• 2 C. Flour
• 11/2 tsp. Baking powder
• 1/2 Baking Soda
• 2 Ripe bananas or 2 C. shredded zuchini
• 1/2 C. Soymilk
• 1 tsp. Vanilla extract
• 1/2 C. Chopped walnuts