Recipe Exchange

Because the CSA’s vegetables will be local and organic, they won’t always be the veggies that we’re used to getting at a standard grocery store (where those “familiar” vegetables are often trucked or flown in from other countries, using tons of gas and preservative chemicals in the process). And Sang Lee farms specializes in growing Asian vegetables that a lot of non-Asian Americans aren’t familiar with. So since some of us don’t know our bok choy from our u-choy, or what to do with either, we’re starting a recipe exchange.

I’ll kick things off with a recipe that got sent to me from CSA member Simone, a local holistic health counselor!

‘Ital’ Vital Life Juice


3 oz beet
1 oz celery
1 oz carrot
1/3 oz white radish
1/8 oz ginger, and
1/3 oz red potato
Juice or blend together and drink up!
Quick Note: If you are using a blender you may have to dilute your juice a bit with some purified water so that it is not so thick.

Webmistress note: Contact Simone if you’re interested in finding out more about the health benefits of this juice, or getting on her weekly mailing list. 

Got your own recipe? Post away!



  1. looking for the yogurt recipe. thks

  2. A yummy non-vegetarian recipe for the Daikon (also uses carrots, onions, garlic, and mushrooms). I served it with a side of sauteed baby bok choy.

  3. Been a while since I’ve shared a recipe. First I’d like to say that I am very excited that we are going to pull off the winter share with Sang Lee Farm! yyyaaaayyy. Thanks for the great foundation that Daniella, Mary and Alanna have built for us to continue winter shares.

    Okay so here is what I did with the beets we received this past week. I got this recipe from my alma mater, Institute For Integrative Nutrition. You too can get great recipes and more by purchasing this book at The title is Integrative Nutrition by Joshua Rosenthal, who is also the school’s director. Find out more about Joshua and the school by visiting Enjoy!

    Beet Salad with Fennel and Mint

    2 beets
    1 small fennel bulb
    1 bunch mint leaves
    2 oranges
    1/4 cup balsamic vinegar

    1. Place beets in a pot, cover with 1 inch with water, and boil for 20-30 minutes, until fork pieces easily through middle of each beet.

    2. While beets are cooking, wash fennel and slice very thin.

    3. Chop mint into thin ribbons.

    4. Zest oranges and juice them into a bowl.

    5. When the beets are cooked, drain them in the sink

    6. Cool them by rinsing under cold water, and peel the skin off with your hands. (It should slide right off)

    7. Chop the beets into 1/4-inch thick, quarter rounds

    8. Add all ingredients into a large bowl and mix well.

  4. Inspired by a post on Cathy Erway’s blog (original post here: that I read a loooong time ago, I decided to use up some CSA veggies in a ramen soup concoction for one. A good way to get rid of the dreaded bok choy. 😛

    – one leaf of the giant (not baby) bok choy leaf, white stalk halved lengthwise and then sliced; dark leafy part quartered lengthwise and then sliced into ribbons
    – one carrot, julienned
    – spring onion, sliced into 1-inch sections
    – cilantro, chopped
    – egg
    – packet of instant ramen

    Following package instructions I brought two cups water to a boil, added ramen noodles and veggies and half of seasoning packet and turned down heat to medium. When ramen noodles looked tender I cracked an egg into the pot and let the whole thing bubble until the egg looked poached. Poured into a giant soup bowl and added soy sauce and sriracha to jazz it up.

  5. Butter Braised Kohlrabi adapted from Mark Bittman’s “How To Cook Everything” (this was originally a recipe for radishes, but i tried it with kohlrabi and it was delicious)


    * 2 Tbsps butter
    * 1 Tbsp olive or other neutral oil
    * 1 pound kohlrabi, more or less, peeled and cut into cubes
    * Sea salt and freshly ground black pepper to taste
    * 1/4 cup white wine or broth
    * 1 Tbsp balsamic vinegar or other vinegar
    * 1 tsp sugar
    * Minced fresh parsley leaves for garnish


    1. Combine the butter and oil in a medium to large skillet that can later be covered; turn the heat to medium. When the butter melts, add the kohlrabi cubes and cook, stirring, until they are coated with butter, just a minute or two longer. Season with salt and pepper.

    2. Add the remaining ingredients, except the garnish, stir, and cover. Turn the heat to low and cook until the kohlrabi are barely tender, about 5 minutes.

    3. Uncover and raise the heat to medium-high. Cook, stirring, until the kohlrabi are glazed and the liquid is syrupy, another few minutes. Taste and adjust seasoning, garnish, and serve.

  6. great roasted beet risotto recipe – calls for this week’s beets, parsley and garlic!

    made it last night, DELICIOUS!

  7. Babaganoush!

    We’ve been getting so many eggplants! I made babaganoush last night, which was a super easy and tasty way to use them up.

    Prick the skin of one medium-sized eggplant in several places, then roast at 400 F for about an hour (directly on the oven rack so it doesn’t get soggy).

    Remove from the oven, and let the eggplant cool for about 15 minutes. Remove the peel.

    Mash up the peeled eggplant in a medium-sized bowl with about 1-2 tbsp of lemon juice, two minced cloves of garlic, and a bit of salt. If you want the babaganoush to be creamier, puree in a blender (but I found mashing it up with a fork worked just fine).

    Enjoy with pita or any other bread!

    • Oops, I forgot one ingredient… when you add the lemon, garlic and salt, also add about 1/2 cup of tahini.


    Just picked up my share today and threw this together for dinner, so delicious I had to share!

    -1 tablespoon Olive Oil
    -2 tablespoons Balsamic Vinegar
    -Salt (optional)

    Cube the watermelon and tomato, chop the basil. Add to a bowl. Drizzle with oil and vinegar. Toss. Salt to taste. ENJOY!


    Just picked up my share today and threw this together for dinner, so delicious I had to share!

    -1 tablespoon Olive Oil
    -2 tablespoons Balsamic Vinegar
    -Salt (optional)

    Cube the watermelon and tomato, chop the basil. Ass to a bowl. Drizzle with oil and vinegar. Toss. Salt to taste. ENJOY!

  10. This week, I have a wonderful recipe to share that came from the newsletter of my Alma Mater, IIN. This is also an easy dish to make for those Home Dinner Parties that you will be having with your friends and family to show them how tasty the Crown Heights CSA produce are. We got green onions and cucumbers this week, so show them off with this wonderful recipe. And remember, our purpose for having dinner parties is to raise more funds so that more low-income families will be able to enjoy fresh farm produce! If you have not signed up to host a dinner party, I encourage you to do so. If you need help with planing one or you’d like to get together with me and host one together, that would be fun too! Just give me a call at 347-240-1859. I am great a planning dinner parties. Enjoy!

    Cool Cucumber and Avocado Soup

    Prep Time: 10 minutes
    Cooking Time: None
    Yields: 4 servings

    1 cucumber, peeled and chopped
    1 avocado
    2 green onions
    Juice of 1 lime
    1 cup plain or soy yogurt
    1 cup water
    Salt and pepper to taste


    1. Roughly chop the cucumber, avocado and green onions and toss in the blender.
    2. Add other ingredients and process until smooth.
    3. If soup is to thick add water as needed.

    Notes: * Garnish with chopped fresh cilantro and a dash of cayenne pepper.

  11. Last night, we sauteed our potatoes in butter with the summer garlic and some dill, plus salt and pepper. Then we did green beans, cut small, with shanghai choy cut into strips and tofu, and sauteed all of that with some of the basil as well as a little parsley, and salt and pepper again. Delicious.

  12. I just made these for dinner tonight and they were delicious!

    Roasted Fingerling Potatoes (quick version)

    Preheat oven to 400.

    Cut your lovely little potatoes into wedges (4th’s if you can). Put them in a microwavable safe bowl and sprinkle some water on top. Microwave potatoes for 2-3 minutes. Pour cold water on the potatoes and rinse under a colander. Drain and pat with a dishtowel to dry a bit.

    Put about a tablespoon of olive oil in the bowl with the potatoes and add some salt and pepper, garlic powder and chopped fresh rosemary (if you have it). Shake the bowl in order to mix everything around.

    Place on a baking sheet lined with a nonstick silpat, parchment paper or tinfoil (grease this). Make sure the potatoes don’t touch each other.

    Put in oven and flip after 10-12 minutes. Eat when golden brown on both sides.

  13. Bok Choy! Just saw this in the nytimes. Sounds promising! Chop and steam baby or grown-up bok choy until crisp-tender, then shock it in ice water. Drain, then toss with halved cherry tomatoes, capers, olive oil and lemon juice.

  14. Reply about extra Baby Bok Choy:

    Well, when we realize it’s Sunday or Monday and we still have some left, we chop it up really small, boil some pasta, and mix it together with rosemary, olive oil, and whatever the other veggies we have left are (baby squash, radishes, chives, etc) and then refrigerate it for an hour. It makes a great pasta salad with some crushed black pepper on top.

  15. One of the items we have planned for you tomorrow is a bunch of Chinese Flowering Cabbage, U-Choy. While not completely new to your CSA boxes, I thought I’d give you a heads up on the preparation of it. Everything from the base of the stem, to the tip of the leaves including the flower blossom is eaten. It is a sweeter version of Baby Bok Choy and can be prepared numerous ways from steaming and Stir-Frying to having it raw in Salads. The most important point is it’s washing. Since we have had plenty of rainfall, there is a tendency for grit to be trapped in the base of the leaves along the stem. Simply soak it well and slosh it in a tub of water opening the leaves away from the stem to wash it properly. It is well worth the extra effort in preparation.

    It is one of my favorite stir-fry items. A quick recipe; 1) Heat to boiling a small amount of oil, (1/4 cup) in a wok or skillet, with two slices of fresh ginger root. 2) As the ginger root is sizzling in the oil, (but not burning), throw in a couple of smashed cloves of fresh garlic followed shortly after with the prepared/cut up bunch of U-Choy. Toss until it just begins to wilt, add some dash of salt or soy sauce to taste, and remove from the Wok. Garnish with a sprinkle of chopped Cilantro and Chopped Scallions and drizzle, (1/2 tsp), of toasted Sesame Oil over the top. Your friends will think you studied years at culinary school when they taste this, (if there is anything left after you have your own taste).

    Be well,

    Fred & Karen

  16. Quick Kimchee

    6 cups shredded Napa Cabbage (use the whole cabbage including the white ribs)
    1 tsp salt
    3 cloves garlic, minced
    1 jalapeno seeded and chopped, or a couple squirts of sriracha or other hot sauce
    1/2 cup chopped cilantro
    2 tbls apple cider vinegar

    -Place cabbage (no need to wash, just discard outside leaves) in a bowl and sprinkle the salt over it, toss to mix.
    -Place another bowl over the cabbage and put a weight in the bowl; set aside for 30 minutes. The cabbage will wilt a lot; drain off the excess liquid.
    -Add the garlic, ginger, spice, and cilantro to the cabbage; mix well to distribute the flavor. Add the vinegar and mix again (taste to see if you want more salt)
    -Let sit for 30 minutes and enjoy


  17. Here are a few recipes for starters

    Stuffed Kohlrabi 455 calories per serving

    4 medium kohlrabi
    salt and freshly milled white pepper
    1 day old bread roll
    1 onion
    350g (12oz minced turkey 1 egg
    1/2 teaspoon paprika
    1 tablespoon chopped parsley

    1. Peel the kohlrabi. Wash and chop the feathery leaves and keep them to one side in a covered dish. Boil the kohlrabi in salted water for 20 minutes, then drain, reserving about 6 tablespoons of the cooking water, and leave them to cool.

    2. Cut a lid in the top of each kohlrabi and spoon out the inside. Finely dice the insides.

    3. Soften the roll in cold water. Finely chop the onion. Squeeze excess moisture from the roll.

    4. Mix the minced meat with the chopped kohlrabi, the onion and the roll and season with salt, pepper and paprika. Work in the chopped kohlrabi leaves, the parsley and the egg.

    5. Arrange the kohlrabi in a buttered ovenproof dish, fill each one with the minced meat mixture and cover the kohlrabi with the lids.
    6. Pour the reserved stock into the dish and bake in a moderately hot oven (400°F) for 25 minutes.

    Kohlrabi Soup recipe

    600 g (1 1/4 lb) kohlrabi
    6 tbsp extra-virgin olive oil
    1 white onion, chopped
    120 g (4 oz) bacon in one piece
    1 carrot, chopped
    3 garlic cloves, chopped
    2 large potatoes, diced
    salt and pepper

    1. Peel the kohlrabi and dice. Heat 3 tablespoons of the oil in a saucepan, add the onion and bacon and cook over a low heat for about 3 minutes until translucent, stirring continuously.

    2. Add the kohlrabi, carrot, garlic, potatoes and about 2 liters (3 1/2 pints) 8 cups of water and bring to the boil.

    3. Cook with the lid on for about 1 hour. Discard the bacon and add salt and pepper to taste. Pour into a soup tureen, add the remaining oil and serve immediately.

    Monji Kalia (Kohlrabi stew) recipe
    1 kg (2.2 lb) Kohlrabi (ganth gobhi)
    1 1/4 cups (250 ml) 8 fl oz Vegetable oil
    4 Cloves (laung)
    2 Black cardamom (badi elaichi), crushed
    a pinch Asafbetida (hing)
    1 cup (250 ml) 8 fl oz Water
    1 tsp (2 g) Turmeric (haldi) powder
    1 tsp (2 g) Ginger powder (sonth)
    1 tbsp (5 g) Aniseed (saunf) powder
    1/2 tsp (1 g) Garam masala
    Salt to taste 2 tbsp (60 g) 2 oz Yoghurt (dahi)
    2 tbsp (30 ml) l fl oz Milk
    3 Green cardamom (choti elaichi)

    1. Wash, peel and cut the kohlrabi into 1 inch cubes.

    2. Heat the oil and fry the kohlrabi until golden. Drain and keep aside.

    3. Heat 3 tbsp oil in a deep pot; add cloves, black cardamom, and asafoetida. Fry a little and then add water. Cover to prevent the oil from spattering.

    4. Add the kohlrabi, turmeric powder, ginger powder, aniseed powder, garam masala, and salt. Cook on high heat for 10 minutes.

    5. Add the milk and yogurt (whisked together), stirring constantly till it comes to the boil. Cook for 5 minutes and then remove from heat.

    6. Heat 1 tbsp oil in a small pan, sauté the cardamom and add to the pot. Serve hot.

    Kohlrabi & Carrots

    1 medium kohlrabi, chopped into 3/4 ” cubes (about 2 cups)
    4 large carrots, cut into chunks to match the size of the kohlrabi
    1/4 teaspoon nutmeg
    1 tablespoon butter (optional)
    salt and pepper

    Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture doesn’t try to make them smooth like mashed potatoes. Add nutmeg and butter. Serve.

  18. Hi there

    Here is some info on Kohlrabi.

    Kohlrabi, although a root, is really a swollen-stemmed cabbage. It has a flavor between that of a turnip and a swede, and is in season from July to April.

    How to choose kohlrabi
    Allow 150 g per person. Choose kohlrabi which is a good purple color with a smooth skin. Avoid large kohlrabi because it has a coarse flavor, and reject any on which the skin is shriveled or the leaves are withered.

    How to store kohlrabi
    Kohlrabi does not store well and should be used as soon as possible after buying or picking.
    How to prepare kohlrabi
    Kohlrabi can either be thinly peeled and sliced or diced before cooking, or it can simply be washed, trimmed, and cooked in the skin, which preserves the maximum flavor.

    How to boil kohlrabi
    Cook in boiling salted water for 30 minutes-1 hour, depending on size. Drain, and peel if cooked in the skin. Serve either seasoned with pepper, preferably freshly ground, and with melted butter, or with a cream or Hollandaise sauce.

    How to steam kohlrabi
    Season with salt and cook in the top of a steamer over a pan of boiling water for about 45 minutes 1 1/2 hours depending on size. Drain and serve as for boiled kohlrabi.

    How to braise kohlrabi
    Parboil the kohlrabi for 5 minutes. Drain, peel, and cut into quarters.
    Make a mirepoix and add enough stock to half cover the vegetables.
    Bring to the boil and place the kohlrabi on top.
    Baste some of the stock over the kohlrabi.
    Cover the pan with a piece of greaseproof paper or foil and then with the lid.
    Cook over gentle heat for 1 1/2 hours or until the kohlrabi is very tender, basting with the stock from time to time.
    Remove the kohlrabi from the pan with a perforated spoon and place in a serving dish.
    Drain the cooking liquor into a small pan and add 1 tsp meat glaze if available.
    Boil the liquor rapidly until it is reduced to a thin glaze, and then pour it over the kohlrabi.
    The mirepoix can be served as a separate vegetable dish, sprinkled with chopped parsley.
    2. Cut a lid in the top of each kohlrabi and spoon out the inside. Finely dice the insides.

    3. Soften the roll in cold water. Finely chop the onion. Squeeze excess moisture from the roll.

    4. Mix the minced meat with the chopped kohlrabi, the onion and the roll and season with salt, pepper and paprika. Work in the chopped kohlrabi leaves, the parsley and the egg.

    5. Arrange the kohlrabi in a buttered ovenproof dish, fill each one with the minced meat mixture and cover the kohlrabi with the lids. Top each kohlrabi with 2 rashers of bacon.

    6. Pour the reserved stock into the dish and bake in a moderately hot oven (400°F) for 25 minutes.

  19. I wasn’t really sure about the turnips… but I made this quick and easy soup (I know, it’s sort of hot for soup, but it was worth it!) and it was super tasty. You can add cream to make it creamier, but I liked it just like this.

    1 lb white turnips (about 4 medium turnips)
    1 medium Russet (or other starchy) potato
    2 Tbsp unsalted butter
    1 medium onion, peeled and roughly chopped
    1 clove garlic, peeled and crushed
    ½ cup dry white wine
    1 qt vegetable broth or stock
    Kosher salt, to taste

    Cut turnips into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don’t worry about precision — the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly.

    Peel the potato and cut it into pieces about the same size as the turnips.

    In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.

    Add the onion, garlic and turnips and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

    Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

    Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the turnips and potatoes are soft enough that they can easily be pierced with a knife. Don’t let them get mushy, though.

    Remove from heat and purée in a blender, working in batches if necessary.

    Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

    Season to taste with Kosher salt and white pepper.

    Garnish with a toasted crouton and serve right away.

  20. Hey ladies and Gents! I found this recipe hat can be used the next time we get more asparagus. I tried it with the bunch we got last teusday and it came out perfecto!

    Creamy Asparagus Soup

    * 2 lbs asparagus
    * 1 large yellow onion, chopped
    * 3 Tbsp unsalted butter
    * 5 cups chicken broth
    * Leaves of 2 sprigs of fresh thyme
    * 1/3 cup heavy cream
    * 1 Tbsp dry vermouth
    * A squeeze of fresh lemon juice
    * Salt and pepper


    1 Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.

    2 Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

    3 While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

    4 Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.

    Garnish with asparagus tips. Serves 4-6.

    Adapted from a recipe in Gourmet magazine.

    Simply Recipes

  21. I tried the Hakurei Turnips and Mizuna Recipe minus the almonds (posted here by the Fibroid Health Coach) last night and it was quite tasty. Tonight I’m going to try pickling my sugar snap peas like this:

  22. Hakurei Turnips and Mizuna Recipe

    Hakurei (Japanese) turnips are white, smooth, sweet, and absolutely delicious. These little addicting turnips are wonderful raw or cooked (if you don’t eat them all before you cook ‘em!).
    Slice the turnips thinly and eat raw with sea salt and pepper. OR – Clean, wash, and roughly chop the green tops and add to 1/2 lb Mizuna (another Japanese Green) and slice the turnips (~1 cup) thinly (quarter or half the turnips if they are large). Bring a saute pan to medium high heat.

    • Add 1 1/2 tsp olive oil or toasted sesame oil
    • Hakurei turnips (~ 1 cup)
    • the greens (hakurei turnip tops and 1/2 lb of mizuna)
    • 1 Tbsp lemon juice or mirin (Japanese cooking wine)
    • 1 Tbsp Tamari (soy sauce)
    • pinch of sea salt
    • pinch of black pepper
    • 2 Tbsp toasted sliced almonds
    • Cook and stir until greens are wilted (~3-4 minutes)

    Hands-on time: 10 minutes
    Time to table: 10 minutes
    Serves 1

    Salad greens dressed homemade vinaigrette
    Japanese turnip, skins on, ends trimmed, cut into batons or diced
    Apple, quartered, cored and diced (today, an heirloom called a gold rush which is excellent!) Candied nuts

    (c) Copyright 2006 Kitchen Parade

    Daniel “Chino” Parilla’s Braised Hakurei Turnips
    6 Hakurei turnips, tops removed
    2 cups cold water
    3/4 cup mirin
    1/4 cup white soy sauce
    Trim turnips and peel with a vegetable peeler. (1) Cut the turnips into sixths and (2) place them in a saucepan with the remaining ingredients. (3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve with steamed or roasted fish.

  23. Lemon Roasted Asparagus

    You will need:
    Asparagus spears
    A little oil (olive is good)
    Fresh lemon wedge

    Wash asparagus spears and snip off tough ends. Arrange on a cookie sheet or roasting platter. Rub each spear with the lemon wedge. Then lightly sprinkle on oil, salt, and pepper. Roast at 400 degrees Farenheit for 7 minutes or until just tender. Munch!

  24. Here’s one from me, by way of a Thai friend who shared the recipe:

    Spicy Savory Spinach (and can be used with other dark leafy greens!)

    You will need:
    Spinach or other dark leafy greens, washed.
    Fish sauce (can be found in Asian markets).
    Fresh garlic, 1 or 2 cloves, crushed or diced.
    Chili oil -or- olive oil and crushed red pepper.

    In a saucepan, heat the chili oil (or olive oil + crushed red pepper) and add the garlic. Sautee garlic until tender. Add greens and sprinkle lightly with fish sauce. Toss just enough to sweat the greens, not wilt completely. Transfer to plate immediately.

    The greens will keep cooking just a little due to the hot oil, which is why you don’t want to overcook it. Also, the fish sauce is strong-smelling, but the taste is very mild and blends nicely with the chiles in a way that doesn’t overwhelm the flavor of the greens.

    Serve immediately!

  25. Clarification: The Fibroid Health Coach = Simone!

    These are a few archived “Recipes of The Week” that I’d like to share.

    California Rolls

    1 carrot, cut into long strips
    1/2 cucumber, cut into long strips
    1/2 yellow squash, cut into long strips
    1/2 red pepper, cut into long strips
    1/2 cup sliced mushrooms
    1/2 cup seasoned rice vinegar
    1 1/2 cups cooked jasmine rice
    2 tablespoons plain rice vinegar
    1/4 teaspoon sea salt
    1 tablespoon evaporated cane juice
    2 sheets Nori (dried seaweed sheets)

    1. Place vegetables to a shallow square pan, and cover with
    seasoned rice vinegar. Marinate for at least 2 hours, mixing a few
    times to disperse vinegar.
    2. Spread warm rice in a shallow bowl to about a 1-inch layer. Mix
    together rice vinegar and salt. Sprinkle rice with evaporated cane juice, then
    distribute vinegar mixture evenly over rice mixture. Lightly toss.
    3. Place Nori sheet on top of bamboo roller. Distribute 3/4 cup of
    cooked rice (still warm) over Nori to within 1-inch of edges. Lay
    1/2 of each vegetable across rice lengthwise.
    4. Roll tightly, away from you, using the bamboo roller to grip the
    Nori. Place roll seam down onto tray and let rest. Repeat process
    with second roll.
    5. Cut each roll into 6 pieces. Serve 2 slices.

    Seasoned Kale Chips
    (a super-delicious replacement for those store-brought chips)

    Prep Time: 5 minutes
    Cooking Time: 10 minutes
    Yield: 4 servings

    1-2 bunches of kale
    olive oil

    1. Preheat oven to 425 degrees.
    2. Remove kale from stalk, leaving the greens in large pieces.
    3. Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale.
    4. Lay kale out on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye
    on the kale, it can burn quickly. Turn the kale over and bake with the other side up.
    5. Remove and serve.

    Try different kinds of kale or collard greens. You can sprinkle with a little salt or spice such as curry or cumin after rubbing on olive oil for a little added flavor.

    This week’s recipe is so wonderful for those looking to have beautiful skin, courtesy of Brenda Cobb of This is a great tasty light salad that is perfect for a lunch dish and so appropriate for this Spring Season that seems to be struggling to shine through.

    Seaweed Salad

    1 cup of dried seaweed
    1 cucumber
    1 stalk celery
    3 tablespoons fresh lemon juice
    pinch of Celtic sea salt
    2 tablespoons flax seed oil
    1 tablespoon green onion
    2 tablespoons red bell pepper
    1 small clove garlic
    2 cups mixed baby greens

    Choose any seaweed that you like or mix up several (dulse, kelp, wakame, or any of your choice). Soak the seaweed in filtered water 15 minutes, drain the water off and chop the seaweed into small pieces).

    Peel the cucumber and slice very thin. Chop the celery, green onion, red bell pepper into small pieces. Mince the garlic as fine as you can get it. Mix the lemon juice, sea salt and flax seed oil together and then combine the rest of the ingredients together. Toss with the dressing and serve.

    This week’s recipe is an original mix from Saleem Hasan. Saleem is a fabulous Life Coach & Holistic Health Practitioner out of Severn, Maryland. He has some fantastic recipes that he selflessly shares with me quite often! Visit Saleem at Naturally Yours to learn more about him.


    You are probably staring at the title and saying, “What can be better than the real thing?” But I am going to tell you, I tried this recipe last night and this mama jama got some kick to it and is much healthier than alcohol. I think one of my BFF’s, who calls herself a ‘mixologist’, would love to try this.

    Celebrate this year’s Spring Equinox by introducing your guests to this refreshing alkalizing beverage at your next social gathering. Their will love you all the more for it!


    1 lemon
    1 lime
    1 bunch celery
    1 cucumber
    3-6 TB fresh ginger

    Juice the lemon and lime by hand. Run the rest through a juicer. Shake it all up in a jar. Dilute with pure water as desired. Rim glasses with lime and Real Salt. Then you can either blend the juice with ice or just pour it straight “on the rocks.”
    It tastes great (better than the real thing we think!) and is a beautiful green color.

    If anyone is interested in submitting their recipes to be featured in Recipe of The Week, please shoot me an email at or

    Happy Health!

  26. Another one from the Fibroid Health Coach:


    Simone’s Morning Power Energy Drink


    * carrots
    * kale (stems and all)
    * celery
    * fresh cilantro
    * purified or distilled water
    * young living peppermint oil (optional)

    Juice half the carrots with all the kale. Then add the cilantro and celery. Lastly, juice the remaining carrots. Dilute with 1/2 cup of water.

    Optional: Add 2-3 drops of Young Living’s Peppermint Essential Oil for a real nice kick!!

    Quick Note: You can use a blender, but using a juicer is less work making this a quick and easy recipe!

    [Webmistress note: Simone, I’m trimming this a bit, since it’s so long that it’s hard to read. Again, folks, if you want the full newsletter, contact Simone! (See above)]

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