Recipes, Strategies, One on One Cooking.

From the Vegan to the Meat eaters.

Call Misty Flahie

Anything Goes Greens Recipe

Collard, Kale, Tat Soi, Komatsuna, Bok Choy, Swiss chard and on and on….
I will write this recipe for one bunch but when I make greens I always make 3-4 bunches because it keeps well for a couple of days and I like to have greens with every meal. So this is the sort of thing I might make in the evening to serve with a main course and then when I wake up I use it in Miso Soup or an omelet or serve it on the side of sunny side up eggs.

De rib the greens if this is required of the type of green you choose. Wash well in a sink full of water and roughly chop the greens.
¼ cup or more or less Toasted Sesame Seeds. (Dry toast them in a toaster oven for 10 min at 350) The smell should be amazing
2-5 cloves of garlic.
2 Tablespoons of Sesame or olive oil or both is nice more or less to your desire.
If you like ginger its so good for you so use a few inches of grated fresh ginger
Chili Flakes 1-3 tsp.
2-4 Tablespoons of Tamari, Soy Sauce, or sHoyu
In a stainless steel pot or skillet (if you are only doing one bunch) bring the oil to a med. Heat and then add crushed Garlic and ginger if using. Couple of Minutes stirring constantly.
Add the chopped greens, turn the heat up to high and stir constantly until the greens wilt and turn bright green. 3-5 min. Turn the heat off and add the Tamari….. then add the toasted sesame seeds and Chili flakes if using.

Carrot Curry Soup

Ingredient List
4 tablespoons of butter
2 tablespoons of olive oil
Chicken Broth Or Stock 4-5 Cups
One Pound of Carrots Cut into thin rounds
Two small onions or one big onion chopped small
1 tsp mustard seeds
2tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
1 tsp fenugreek
1 tsp dill
2-3 roasted red peppers (Put whole red peppers in the oven on a tray at 450 to 500 degrees for 15-25 minutes and when the outside turns blackened pull them out and put in a bowl with a lid on to steam the skins off. When cool enough peel the red peppers.)
Grated rind of one orange
1-2 tablespoon of grated fresh ginger
¼ cup of honey

Melt the butter with the olive oil and add the spices and sauté on med. High heat stirring constantly for several minutes
Add the onion and sauté until soft
Add carrots and sauté then add the broth or stock, ginger, orange rind, and bring to a boil. Simmer for 15-20 minutes.
Take the roasted red peppers and place them in a blender or food processor then add 3-4 cups of the soup. Blend until its very smooth and add this back to the soup
Add cashews and honey, stir, and simmer for 5-10 min.

Costa Rican Style Black Bean Soup

4 Cups of Black Beans soaked over night or for at least 4 hours
1-2 onions diced small
4-5 TBS olive oil
1 strip Kombu Seaweed
1-2 bunches cilantro minced
2-5 inches of fresh ginger
2-6 cloves garlic
1-2 juice of fresh lemon
I prefer this soup with home made vegetable or chicken broth but if I don't have time I either use imagine broth or rapunzel bouillon cubes
1-3 dried chipotle chili's depending how much spice is desired
Salt to taste. A little at a time until desired flavor is desired

In soup pot place olive oil and onion and sauté for 3-5 min on med. High heat. Add the fresh grated ginger and crushed garlic and sauté until translucent.
Add to this the beans, soak water, chipotle chili and seaweed and simmer on low for at least 1 and ½ hours if not 2.
When the beans are really soft add the cilantro and fresh lemon juice.
Take about 3 cups of soup and puree in a blender until smooth and then add this back to the soup. Salt to taste and its done

I like a dollop of sour cream on this soup

Ogi African Millet Porridge

77% of caloric consumption in Africa is grains and many of these are naturally fermented such as this millet recipe. Ogi is usually prepared thick so that it can be shaped with the hands and is often accompanied by saucy stews. This is one of my favorite winter breakfast meals.

2 cups millet
Water
sea salt


Soak the millet overnight and then place this and a little more water in the blender and blend until almost smooth.
Cook a little at a time and let the rest ferment. Cover the millet with cheesecloth so that it is protected and can still breathe.
Traditionally this ferment last anywhere from one day to a week. Each day the taste is little different.

When you are ready to make the porridge boil about ½ cup water per serving with a dash of salt. Mix the fermented millet blend to a uniform consistency and add about 2/3 cup to the boiling water. Lower heat and stir constantly to prevent burning, until the porridge cooks and thickens, a few minutes. Add more water to reach your desired consistency. MMMMMMMMmm.

I like to eat this fairly plain with raw grass fed milk and cultured European style butter.
Its really good savory too with garlic, spinach, and olive oil. Can be turned into an ingredient for bread and the possibilities are really endless. Play with your food!

Potato Leek Soup with Shitake Mushrooms and Dandelion Leek Miso

2LBs of Potatoes. I like yellow fin, goldens, or reds. Cut into smallish cubes
2-3 Leeks (cut length wise, washed, and finely sliced, use almost all the green)
3-7 cloves of garlic
1 lb or less of Shitake mushrooms. Sliced
5 Tbs olive oil or butter
½ cup of red wine
1-2 quarts of Mushroom broth or vegetable or Chicken
(I like the broth recipes in the Greens Cookbook by Deborah Madison)
Some sea Salt and Black Pepper
½ Cup of Dandelion Leek Miso
In a soup pot place 2-3TBs of olive oil or butter with leeks, garlic and sea salt. Sauté on med.-high heat until the leeks are soft and color is bright green.
Add Potatoes and the broth. Enough broth to cover the vegetables. Simmer ½ hour.
In a separate pan sauté the mushrooms in the rest of the oil or butter until the mushrooms start to release their juices. Add the wine and let the wine and liquid reduce. Less than 10 min.
Add mushrooms to the potato mix, simmer an additional five minutes.
Let all of this cool a little then add the miso, as miso is a raw and living organism so we want to preserve the health benefits of it by not cooking it.

Season to your own taste with salt and pepper then blend about four cups of the soup smooth in a food processor or blender. Add that back to the original soup. Mmmm

Misty's Everyday Salad

One huge mound of greens. All of them are my favorite. Mixed baby greens and Spinach are good ones to start with if you are new to the world of fresh greens. There are hundreds and hundreds of options. Probably thousands but i am not good with numbers

Couple tablespoons of fresh flax oil.
Couple tablespoons of organic olive oil
A high quality cheese such as fresh goat cheese or fresh mozzarella and on and on with possibilities
Any or all vegetables in the house that you really like
A dollop of yogurt
Walnuts or almonds or sunflower seeds soaked the night before
Sprouts of every variety
Balsamic vinegar maybe
A dollop of fruit preserves
Salmon from last nights dinner

My point is that I eat at least one huge salad every day and everything on it that is good for me and nothing that is bad. This is one of my daily celebrations of wellness. The vegetables are always organic and usually local. The oils are fresh and organic. I like to reduce the balsamic vinegar to syrup and add a little honey sometimes. Wow I could keep talking about what I do with my daily salad but hopefully you now no that the list goes on and on...................

Amazing and Diverse Salad Dressing

½ cup of high quality olive oil
½ cup high quality balsamic vinegar
3 Tbs. of Stone-ground mustard
2-3 Tbs. of honey
½ tsp. dried thyme
1 tsp. sea salt
1-3 cloves of crushed garlic
Maybe some Flax oil or Fresh lemon juice too

Shake like crazy

Online References

Michigan Food and Farm Alliance Web Sit
http://www.moffa.org/

Web Site to Find Raw Milk in Michigan
www.realmilk.com

Wonderful Website to find Community Supported Agriculture in Michigan
Localharvest.org


Recommended Reading

Political Books related to food
This revolution will not be microwaved by Sandor Katz
The Food Revolution by John Robbins
Omnivores Dilemma by Michael Pollan
Coming Home to Eat by Gary Paul Nabhan

There are so many here but I like simple better

Most Favorite Cookbooks
The Entire Moosewood Collection by Mollie Katzen
(most favorite is Sundays at Moosewood)
The Vegetarian Epicure by Anna Thomas
Vegetarian For Everyone by Deborah Madison
The Greens by Deborah Madison and Edward Espe Brown
Local Flavor by Deborah Madison
Tomato Blessings and Radish Teachings by Edward Espe Brown
The Silver Spoon Cookbook (Italys most celebrated cookbook)
Lord Krishnas Vegetarian Cuisine by Yamuna Devi
The Tassajara Bread Book by Edward Espe Brown

Favorite Vegan Cookbooks
Ecological Cooking
Vegan Vittles by Jo Stepaniak
How it All Vegan

Favorite Books about Ayurveda
Heavens Banquet by Mirriam Kasin Hospondar
Ayurvedic Cooking for Westerners by Amandea Morningstar

Favorite Raw food cookbooks
Rainbow Green Live Food Cuisine
Dining in the Raw by Rita Romano

Favorite Books about Macrobiotics
Healing with Whole Foods by Paul Pitchford
The Self Healing Cookbook by Kristina Turner

Food Culture
Wild Fermentation by Sandor Katz
Nourishing Traditions by Sally Fallon