Roasted HoneyNut Squash Salad

Rare heritage seeds make for the most exciting current recipes and raves. I got the inside scoop about the honey nut squash when I was at a community dinner at Happy Girl Kitchen before the lockdown. Jordan Champagne had roasted the small dense delicious squashes and served them with some delicious sauce and roasted nuts. It became clear, this rising variety was special and Ive had my eye out for them ever since.

I think what makes them so notable at a glance is their single serving size. 1 roasted half is the perfect portion. Next the rich flavor is guaranteed to blow any butternut out of the water. This Honey Nut Squash is the ORIGINAL and heirloom to the rest. Think heirloom tomato vs Beefsteak!

For this recipe I precooked the squashes for 25 minutes at 350. I noticed they over cook quickly so keep an eye on them because they are much smaller than the butternut. I actually ate them the next day at room temp with a fist full of arugula, pomegranate seeds, a squeeze of fresh lime, olive oil, sprinkled with salt and drizzled with tahini.

Another special heirloom addition to this delicate salad is the mexicola avocado. A variety I discovered while living in community down in Big Sur. This smaller dark and thin skinned avocado is very nutty and has the unique feature of a an EDIBLE SKIN!! You wont believe it until you try it.

Many blessings to your adventures with local food systems and sustainable living my friends!

Guten Appetit!

Michelle Magdalena

Immunity Boosting Spicy Pomegranate Kale Salad

If the season has been anything like mine, you may have found yourself happily binging on bread, cake and coffee, or even an irregular amount of dairy leaving you heavy and sluggish and maybe even fighting a cold from all those holiday parties and kisses.

To clean up your gut, lungs and blood try this heart warming salad, recipe for 1-2 people.

1 bunch dino kale

1/2 pomegranate seeded

2 tablespoons graded ginger

two garlic cloves

1/2 jalepeño minced

1 lime

1/4 cup roasted nuts

handful of chopped mint and cilantro

1 tbsp olive oil

1tbsp chili sesame oil

CHOP CHOP CHOP and salt to taste. ENJOY! I added a spoonful of peanut butter to take a thai direction with the chillis and mint. It also makes for a heartier salad.

Pomegranate, garlic, chilli and lime are all cleansing and good for the blood. Raw garlic fights bacteria and ginger is a natural anti-inflammatory. The combo is delicious and a solid meal or addition to a meal with chilled buckwheat noodles or rice.

Take good care amigos.

BOHYPSIAN

Autumn Butternut Apple Soup

November’s full moon was Bohoypsian’s Birthday. For the special event I made the largest soup of my life! I knew I wanted to nourish the community that was birthing my most beloved project with me and I had some very special ingredients that made it super magical, apples and onions grown in my aunty Linda Parker’s garden in Big Sur, Linda and Scott’s land has 50+ varieties of apple trees and an incredible garden, although they could not attend the launch their love was central in the delicious soup.

Linda’s apples and onions were very ripe, all the sugars were almost turning, but there is no waste in such a sacred gift, that is to say, I didn’t use moldy produce but also did not toss what I had because it did not seem perfect, remember, America wastes 40% of its foods, so love what you have and use it! The term Waste not want not kept coming to mind… did I learn that from Mrs. Doubtfire??

The recipe, like all my favorite things is a combination of traditions and inspirations, Ive made apple pumpkin soup for years but since I needed to make a lot of soup I combined the recipe with the Dahl ( Red Lentils ) recipe I learned while serving at a 10 day silent meditation retreat called Vipassena.

So here we go, directions towards the sacred soup!

INGREDIENTS for 10 servings:

2 butternut squashes, peeled, cleaned and cubed

2 cups red lentils

6 cups water

3-4 apples, cleaned cubed ( 4 cups )

2 onions

1/2 -1 cup grated ginger ( depending on you )

3 tbs coconut oil

2 cans coconut milk

1 tbsp veggie bullion

4 tablespoons curry powder

olive oil, salt,

To get started, prepare your ingredients, peel chop, repeat. I like to cube the butternut in 1 inch squares and 1/2 the onion and make long slices. On a large baking sheet drizzle the cubed butternut with olive oil, salt it and toss before setting in the oven at 350 for 30-45 minutes, I like to take them out when they are caramelizing but before they are hardened and burning…. baking the squash first brings out their sweetness. :)

While thats cooking put the onions and coconut oil in a large soup pot; cook until glossy, add apples and stir until apples are soft, add the curry, ginger and lentils and water. let simmer and keep an eye on it so the lentils don’t burn, they expand quickly.

add butternut, and simmer. You can add the bullion and coconut milk, salt to taste and do a rough blend with a wand.

THATS IT! Sometimes I add vinegar and sugar to the lentils but the apples and ginger bring the taste around. Season to taste, make sure you love it!! I have served it with county bread, quinoa or thai style slaw with mint, ginger and cilantro~

Images from the Grateful Gathering in Oakland, November 2019

Borscht! It still feels like winter!

Borscht came to me like a tidal wave craving. It could be because Ive been thinking of making this rich red soup since a “Creepy Christmas Party” came into my idea bank early this winter. So I looked up a recipe to orient my compass and filled up my winter market basket with everything and anything I could find to aid my cravings all of with cost under $10 ( beets, onions, parsnips, lemons ) to make a huge pot of soup for the whole house. I just happened to have left over meat loaf so the upgrade was real! All of a sudden I had a Greek style lemony soup with a super meal upgrade! Add the delicious and #1 favorite Coyo coconut yogurt and you have yourself a very hearty and clean bowl of nourishment for yourself and your crew.

Winter Borscht with Fennel meat loaf, arugula and mint garnish and CoYo dairy free coconut yogurt

Originally Borscht calls for a wild sour green called sorrel, which I could not find at the market, but I really wanted that sour taste, so I went for lemons. Historically this soup originated in Eastern Europe in long cold winters where you can imagine, wild foraged foods made the table in creative ways :) Being in California changes up our available wildly foraged greens but we do have lemons in the winter and wild garlic greens and mint so thats what inspired the direction of this Greco Russian winter dish. AUTHENTICITY NOTE: This dish is originally made with beef stock and this version is lean and clean and good for cleansing.

So what did I do to make the Borscht? (vegan)

Ingredients: Two large Beets, One celery root, One large onion, Two Parsnips, 2 tbs olive oil, 4 lemons, 1 tbs pepper corns, salt to taste.

• sauté chopped onion in olive oil with sliced lemon and pepper corns until glossy.

• peel celery root, chop up beets, parsnips and cabbage in 1/2 inch square pieces and add to mixture with enough water to cover mixture. I leave the skin on the beets and parsnip but clean them well.

• add bay leaf bring to a boil and simmer for an hour. Soup will get better the next day.

• Squeeze 3-4 lemons into mixture and salt to taste

• Garnish- CoYo vegan coconut yogurt ( substitute for Creme fresh )

• Green Garnish- mint, arugula, dill mixture

Meatloaf Recipe

Ingredients: One lbs lamb, one root fennel, two eggs, one onion, 1 cup old bread, I used Challah bread 1 tbsp salt, 1 tbsp pepper, 2 tbsp tomato paste.

• preheat oven to 350 F

• mince onion and thinly slice fennel

• toast to dry challah and rip up bread into small bits

• in a large bowl mix all ingredients with hands

• place on baking sheet and shape in smooth loaf

• after baking for 15 minutes glaze loaf with bbq sauce or home made same ( 1/4 cup ketchup with curry )

• bake for another 30 minutes or until loaf is firm when you press on it with a fork or knife

• cool for 10- 15 minutes and serve

RYE TOAST: ( shown in photo with butter salt and minced wild garlic leaves found around the neighborhood ) Rye is an ancient grain and hard to find in a pure loaf. This loaf featured is my favorite from Bay Area Bakers, “Midwife and the Baker” who sell their Rye at the Tamascal Farmers Market. I tried the Rye from Santa Cruz’s Companion Bakery but the caraway kinda got carried away if you know what I mean… I like a subtle sweet rye that can go savory or ya know, both ways. If you’re not close to a bakery; German Style “Fitness” bread is sold in all Safeways and Whole Foods and keeps in the fridge ( though you find it on a shelf ) Rye is my go to low gluten high protein bread great for avocado toast or other snack mammies and breakfast, lunch or dinner companions and is not over processed like most breads. If you are truly a freaky kitchen wizard then look up Esalen’s Sourdough Rye Bread recipe, it may take you three days to make but its a transformational experience everyone should try at least once! Consisting of sprouted Rye Berries and sunflower seeds :) The last loaf I enjoyed was made lovingly by wizard Shmee in the Oakland homestead. Thanks Shmee!!

Old recipes with a new flavor.

And simple ingredients. . .

Going Raw: Mango & Broccoli salad with cashews

Salads are all about the freshest ingredients and finding balance and style in the dish. Once the seasons shifted and lettuces became scarce at the market I started looking at broccoli differently. I remembered the sweet savory waldorf spin on the little green tree, and then I thought, “ Mango”?

One of my go to styles of food is Asian influenced. I love the tang of Thai food and the exotic and juicy flavors. So I call on my Asian cabinet for this waldorf on vacation so to speak. Firstly I must note that the Mango was inspired by the season in which they are best here in California when they are local and or from Mexico but always organic!! Remember, I don’t only eat organic for myself but for future generations. The use of pesticides kills everything and effects the eco systems that support pollinators and ultimately us!

“If the bee disappeared off the surface of the globe, then man would have only four years of life left. No more bees, no more pollination, no more plants, no more animals, no more man.” - Albert Einstein

One of my go to styles of food is Asian influenced. I love the tang of Thai food and the exotic and juicy flavors. So I call on my Asian cabinet for this waldorf on vacation so to speak. Firstly I must note that the Mango was a The California Keitt Mango is grown using organic and non- organic methods so check the label! It was in season which was late summer / fall / winter.

DIRECTIONS:

• CUBE BROCCOLI: Cut the broccoli crown into small bits then peel and cube the stem ( I love broccoli stem! Its really fresh and crisp and clean, not so bushy ;) definitely don’t toss it!

• SLICE ONION: Peel, quarter and thinly slice one 1/4 of the red onion. Challenge yourself to slice as thin as possible. NOTE: onion and garlic are passionate veggies, if you are feeling overwhelmed, stressed or emotional just leave the onion out! try it ;)

• CUBE MANGO: I like to slice as much of the meat off as possible. Holding the mango on its side (vertically) cut just to one side of the center to avoid the stone. you will notice the pit and cut around it, do the same to the other side. Then slice a checker pattern into the meat, pop it inwards and cut off the cubes from the skin.

• DRESS: the salad with dressing, toss and enjoy! Serves 3.

INGREDIENTS:

• one bunch organic broccoli

• 1/4 red onion

• 1 mango you can also use apple, persimmon or orange

• 1 handful of roaster or raw cashews

DRESSING:

• 2 tbsp Ponzu Sauce

• 1 tbsp sesame oil

• 2 tbsp soy sauce

• 2 tbsp rice vinegar

• 2 tbsp olive oil