I was reminded of the small room in the center of Newgrange, the ancient building sitting along the Boyne river in Ireland. On the winters solstice the dawn light pierces through a small opening and shoots along a corridor to a circular room in the center. Standing in that center one fine winters day I glanced up to see the blue Irish sky through the opening and wondered, as many have before me, if there was more to this space than first imagined.
But I digress.

This particular morning I was intent on gathering a bunch of Stinging Nettles and found them in that mystical moment bathed in a combination of sunlight and dew drops. First I asked permission from the Nettles and, if you are Irish, from the wee people, then I cut gently at the base of the each nettle stem.

I had brought along a pair of gloves and clippers, respectful of the tiny stinging thorns that had given this mineral rich plant her name. These nettles were coming with me to Genesis Farm where I would be cooking lunch for a group of city dwellers. In my mind a bit of the wild and a dose of minerals would do them good; and so I envisioned a spring tart with a spelt pistachio crust layered with leeks and nettles than topped with a rich, creamy puree of seasoned tofu.

I imagined this slice of nature served alongside two salads, one a Wild Rice Asparagus salad and the other a gathering of wild spring greens, dandelion, garlic mustard, mint, garlic chives and tamed by the inclusion of mesclun mix and arugula. Too much wild in the belly might set off abandoned dancing round the fairy circles, while the business of the day would go unfinished. With my mind full of these stories I gathered my gifts from our Mother and headed out to prepare the meal.

Nettle Tofu Tart w/ Pistachio Crust
Serves 8

Crust:
1 cup spelt flour
½ cup Pistachio nuts
¼ tsp. baking powder
2 tbs. extra virgin olive oil
¼ cup unflavored soy milk
¼ tsp. sea salt

Filling:
4 tbs. olive oil
2 cups leeks, chopped, white and light green parts only
4 packed cups Stinging Nettle leaves
1 pound firm tofu, pressed
2 tbsp. brown rice vinegar
1 tbsp. lemon juice
2 medium garlic cloves, peeled
2 tsp. mellow barley miso
1 tsp. sea salt
1 tbs. arrowroot or kudzu powder (1 egg can be used in place of thickeners)
1 tsp. dried basil

1.    Pre-heat oven to 350 degrees.
2.    In a food processor fitted with a metal blade, grind the pistachios with a few tablespoons of the flour until finely ground.
3.    Transfer to a medium bowl; add the remaining flour and baking powder and whisk to combine thoroughly.
4.    In a small bowl, whisk together 2 tablespoons of olive oil, soy milk, and a pinch of salt.
5.    Add to the flour mixture, stirring until the dry ingredients are completely moistened.
6.    Press the crust into an oiled 9-inch tart pan. This can also be rolled out for a thinner crust.
7.    Poke holes all over the crust with a fork. Bake the shell for 5 minutes, then remove from the oven and set aside.

Filling
1.    Snip the Nettle leaves from the stems with a scissors, wearing gloves and careful not to handle with bare hands. Wash thoroughly and drain.
2.    Bring a medium pot of water to a boil and add the washed nettle leaves. Allow to cook until just tender but still bright green (about 6 minutes). Remove to a colander and rinse with cool water.
3.    When cool enough to handle chop the Nettles and set aside.
4.    In a medium skillet heat the oil and sauté the leeks until tender. When done remove from heat and add the Nettles. Toss well to coat with oil.
5.    Meanwhile, combine the tofu, remaining oil, vinegar, lemon, garlic, miso, and salt in a food processor and puree until smooth.
6.    When smooth add the arrowroot and basil and puree to combine.
7.    Spoon leek-nettle mixture along the bottom of the tart crust. Spread the tofu mixture over the nettles and spread evenly.
6.    Bake for approximately 40 minutes, or until filling is firm and crust lightly browned.
7.    When done remove from oven and allow to cool before slicing. Serve at room temperature.

The CSA at Genesis Farm was kind enough to donate a beautiful basket full of these health enhancing vegetables.

With the addition of some tahini (sesame butter), mellow white miso, roasted garlic and toasted pumpkin seeds we had a dish worthy of serving to the most particular palates.The audience was enthralled with all the vital nutritional information and amazed at how good these simple vegetables could taste when blended together.

Enjoy this recipe while winter is still nipping at our heals and root vegetables are still plentiful to buy. For those of you doing the Body Rejuvenation Cleanse this dish is perfect for both Transition and Cleanse Phases.
Would love to hear your comments and thanks for reading.

ROOT VEGETABLE PUREE
A simple, easy recipe to make with rich flavor and texture. Can be served as a holiday side dish; on crackers or crudite as an appetizer or add leftovers to a soup recipe.

2 beets, washed, with ends removed
1 head garlic
3 carrots, peeled and chopped (2 cups)!
1 parsnip, peeled and chopped (1 cup)
1 small celeriac, peeled and chopped (2 cups)
1 sweet potato, peeled and chopped (2 cups)
1 no salt vegetable bouillon cube (recommend Rapunzel brand)
Water to just cover (about 3 cups)
1 teaspoon sea salt
1 tablespoon tahini (sesame butter)
1 tablespoon mellow white miso (Japanese soy bean paste)
Toasted pumpkin seeds

1. Place beets in a saucepan, cover with water, seal with lid, bring to a boil. Turn off heat and let
sit until cool. This can be done in the morning or before bed and left to sit until ready to use.
When done remove beets from the water, peel, grate and set aside.
2. Meanwhile, pre-heat oven to 350 degrees. Cover a head of garlic with foil and roast in the
oven until tender about 20 minutes. Remove from oven and set aside to cool.
3. In a medium saucepan combine the carrots, parsnip, celeriac, potato, bouillon, water and sea
salt. Bring to a boil, reduce heat and simmer until tender, about 30 minutes. Remove from heat,
keep covered and allow to cool slightly. (This can be done hours before serving and reheated
when ready to puree).
4. Pour off the liquid into a bowl and reserve for later use. Place the vegetables in a food
processor along with the roasted garlic, tahini, miso and 1/4 cup reserve stock. Pulse to purée,
adding more liquid as needed.
5. To serve make a nest of grated beet on individual plates and place a half cup of puree in the
center. Top with toasted pumpkin seeds and serve warm.
Yields: 6 servings

Sweet Potato Lamb Stew

Serves 6

2 tablespoons coconut oil
1 medium yellow onion, chopped
1 pound ground lamb
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon tumeric
1/2 teaspoon cinnamon
1 medium sweet potato, peeled and diced
8 cups of water
1 vegetable bouillon cube
3 cups chopped kale leaves
1 cup mung bean pasta, broken
Salt to taste
To serve:
1 teaspoon miso ( I used South River Dandelion Leek miso….soooo good)
1 teaspoon tahini
Toasted pumpkin seeds mixed with currents

1. In a large soup pot or dutch oven, heat the oil over medium-high heat and saute the onions about 3 minutes. Add the lamb and cook another 2 minutes.
2. Add the garam masala, cumin, tumeric and cinnamon and cook until fragrant, about 1 minute.
3. Add the sweet potato, water and bouillon cube. Bring to a low boil, reduce heat and simmer until potato is just tender about 20 minutes.
4. Add the chopped kale, pasta and salt to taste. Return to a simmer and cook until kale and pasta is tender, about 10 minutes.
5. To serve, ladle a small amount of soup into a bowl and dissolve the miso and tahini. Continue to fill the bowl with soup, stir well and serve topped with the toasted pumpkin seeds and currents.

Rolling up sticky rice and vegetables requires a bamboo rolling mat, a small bowl of water to keep fingers wet, and a very sharp knife to slice the roll when finished. Otherwise, I leave it your imagination and sense of adventure to create Norimaki Rolls perfect for lunch, dinner or a quick snack.

VEGETARIAN NORIMAKI ROLLS
Yield:  6 servings

6 sheets nori seaweed
1 cup sushi rice
2 cups water
1 tsp. Ume Plum vinegar
1 Tbs. rice vinegar
1 carrot
½ package tempeh
1 cucumber
1 ripe avocado

1. In a medium saucepan cook the sushi rice according to package instructions. When done gently stir in the Ume and rice vinegar. Spoon rice into a baking dish and spread out pressing down to compact. Set aside to cool.
2. Meanwhile, slice the carrot into long, thin strips and blanch in boiling water.
3. Slice the tempeh into 3”x1/4” strips and blanch in water. Set aside.
4. Peel, seed and slice half a cucumber into long, thin strips and set aside.
5. Slice open the avocado, remove the pit and slice into long thin strips, set aside.
6. When ready to make nori rolls, take 2 sheets of nori and put them shiny sides together. Turn on the gas or electric burner to medium high and pass each side over the flame a few times until crisp and shiny. Set aside and do the remaining sheets. Working with one sheet you can wave it over the flame (yes, touch the flame, but do NOT linger), toasting both sides.
7. Place a bamboo sushi mat on the cutting board and lay a sheet of nori on the mat.
8. With a spatula, slice and lift a 6.5”x3” piece of rice onto the edge of the nori closest to you, but about an inch away from the very edge.
9. Choosing from your vegetables arrange along the open edge and up against the rice. Then using your fingers as a guide roll the mat, nori and vegetables over. The nori will fold into the rice and vegetables, but the mat stays free, yet continues to assist in rolling. At the end, brush some water onto the edge with your fingers and roll up to seal the package.
10. To cut the rolls, slice on the diagonal with a sharp knife. Best to clean the knife between slicing each roll.
11. Serve on a sushi platter with dipping sauce, pickled ginger and wasabi paste.

DIPPING SAUCE
1 tsp. tamari soy sauce
1 tsp. pickled ginger water
1 Tbs. water

Sweet Winter Vegetable Salad
Serves 4

4 cups Napa cabbage, chopped
1 carrot, grated
1 stalk celery, diced
1 small red apple, diced
2 green onions, minced
1 medium sweet potato, peeled, cubed
1 cup Chick peas, cooked (if canned rinse first)
1/3 cup toasted pumpkin seeds
1/4 cup currants

Dressing
2 tablespoons Avocado or extra virgin olive oil
2 tablespoons Blood orange infused olive oil
1 teaspoon Ume Plum vinegar or salt to taste
3 tablespoons Golden balsamic vinegar or raw apple cider vinegar
1 teaspoon maple syrup of a pinch of stevia powder

1. Place the cubed sweet potatoes in a small saucepan, cover with water and bring to a boil. Reduce heat, cover and simmer until just tender about 15 minutes.
2. Meanwhile, whisk together the dressing ingredients in a medium salad bowl and add the cabbage, carrot, celery, red apple, green onion and chick peas. Toss to combine and coat with dressing.
3. Drain the sweet potatoes when tender (or save the cooking water for a soup stock), and add to the salad mixture tossing gently to combine.
4. Divide salad between four plates and top each with the pumpkin seeds and currents. Serve immediately.

Hope this inspires you in your quest for culinary satisfaction.

Red Pepper Coconut Cream SoupServes 4

1 14.5 ounce can organic Diced Tomatoes with Basil and Garlic (I used the Glen Meir brand)
1 12 ounce jar Roasted Red Peppers, drained and rinsed (I used the organic Mancini brand)
1 13.6 ounce can Coconut Milk (I used the organic Thai Kitchen brand)
2 tablespoons Thai Red Curry Paste  (Thai Kitchen brand)
1 cup water

1. Open cans and jars, rinse peppers, add all to a medium saucepan including the curry paste.
2. Heat to a low simmer and cook for 5-10 minutes or just to heat through.
3. Using an immersion blender puree until smooth or leave a bit rough according to your taste for texture.
4. Serve warm topped with any of the following: toasted pine nuts, minced cilantro, roasted almond slivers, or toasted coconut.

Served smooth and simple is just fine too.

I had a bunch of kale in the fridge needing to be used and when I set to work pulling together the ingredients I drifted off course and added a few things here and subtracted a few things there, but in the end managed to stay pretty faithful to the original recipe. I cubed and simmered a package of tempeh in water, tamari and lemon juice, drained the lot and served this with the salad as a protein source. I also toasted up some pumpkin seeds and added them at the end. The key is to bring all the pieces together at about the same time. You can see the original recipe HERE and what follows is my adaptation suitable for Transition Phase of the Body Rejuvenation Cleanse.

Millet, Tempeh and Kale Salad
Inspired by Martha Rose Shulman

1 bunch of green curly kale, 10 to 12 ounces, stemmed and washed thoroughly
Salt to taste
2 teaspoons roasted Walnut oil
2/3 cup millet
2 cups water or blanching water from the kale
2 teaspoons roasted Walnut or extra virgin olive oil
1 carrot, peeled and thinly julienned
1 package tempeh, cubed
2 tablespoons tamari soy sauce
1 tablespoon fresh lemon juice
Handful toasted pumpkin seeds

For the Dressing:
2 tablespoons fresh lemon juice
2 teaspoons rice vinegar
1 teaspoon sweet curry powder
Salt and freshly ground pepper
4 tablespoons roasted walnut or extra virgin olive oil
1/4 cup Vegenaise

1. Separate the kale into two unequal bunches, with about two thirds in one bunch. Wash and dry the smaller bunch, roll the leaves in paper towels and set aside. Blanch the rest in a pot of boiling salted water for 1 to 2 minutes. Remove from the pot with a slotted spoon or skimmer, transfer to a bowl of cold water, drain and squeeze out excess water. Cut the squeezed bunch of kale crosswise into thin slices and arrange on a serving platter.

2. Cube a package of tempeh, first cutting it in half then half again down the center. Stack the four squares and cube into bite size pieces. In a small saucepan combine the tempeh with 3 cups of water, tamari, and lemon juice. Bring to a boil, reduce heat and simmer for 5-10 minutes. Drain and arrange on top of the kale.

3. Heat 2 teaspoons of oil over medium-high heat in a heavy 2- or 3-quart saucepan. Add the millet and toast, stirring, until it begins to smell fragrant and toasty, 3 to 5 minutes. Add the 2 cups water and salt to taste, and bring back to a boil. Reduce the heat to low, cover and simmer 25 to 30 minutes, until the liquid in the saucepan has evaporated and the grains are fluffy. Turn off the heat, place a clean dish towel over the pot and return the lid. Let sit for 5-10  minutes, then transfer the cooked millet to the serving platter with the kale.You can layer with tempeh and millet or toss to combine.

4. Meanwhile, make crispy kale with the remaining kale. Heat the oven to 350 degrees. Make sure that your kale leaves are dry. Tear them into medium-size pieces and toss with the walnut oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Sprinkle with salt or a nice touch is to use garlic salt; and place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 15  minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Remove from oven and set aside.

5. Whisk the dressing ingredients together in a small bowl or measuring cup, then pour over the kale, tempeh millet salad. Sprinkle pumpkin seeds and serve with the crispy kale crumbled over the top.

Yield: Serves 4 to 5

Time for a New Year’s pie, I decided, so when friends stop over there will be something sweet and delicious to enjoy while catching up on their holiday stories. Other than the broken pie crusts I had a few ripe pears, an apple and the rest I could make up as I went along. Heating the oven to 375 degrees I warmed the bottom crust just enough to soften the dough and then repaired the cracks with a gentle touch of my finger tips. I then layered in the sliced apples and pears, topped with currents, cinnamon, nutmeg, and dotted with butter. Looking for a way to avoid using sugar I decided to use some blood orange juice grown in the volcanic soil of Vesuvia, Italy. Fancy and heady stuff I admit, so use an apple cider when substituting. Mixing the juice with a few other ingredients I poured the liquid over and through the fruit and covered the whole thing with the broken pieces of the second crust. A few more dots of butter followed by a sprinkling of birch bark sugar (any sugar will do fine), and into the oven it went only to emerge 45 minutes later golden brown and perfectly delicious.

Apple Pear Pie
8 slices

2 pre-made pie crusts, whole or cracked and broken
1 sweet, ripe apple, peeled and thinly sliced into half moons
2 ripe pears, peeled and thinly sliced into half moons
1/3 cup currents
Sprinkle of cinnamon and nutmeg
4 tablespoons butter (optional), broken into small pieces

Liquid ingredients:
1/2 cup blood orange juice or sweet apple cider
1 teaspoon kuzu root powder or arrowroot
3 tablespoons maple syrup
1/2 teaspoon vanilla

1. Pre-heat oven to 375 degrees
2. Place the frozen bottom crust in the oven and heat just enough to soften the dough. Remove from oven and repair any cracks or tears with fingertips.
3. Layer first the apples and then the pears in a circle around the pie working from outer edge to center. Keep layering until all pieces have been used.
4. Scatter the currents across the top and then sprinkle the cinnamon and nutmeg over the currents.
5. Dot with 2 teaspoons of butter.
6. Meanwhile, whisk together the liquid ingredients. Make sure the kuzu root is thoroughly dissolved, then pour over and through the arranged fruit.
7. Finally, arrange the broken pie crust pieces from the second shell to cover all the fruit. Fit the broken edge pieces along the edge of the bottom crust, but do not press into place.
8. Dot with remaining 2 teaspoons of butter and sprinkle top with the sugar.
9. Bake in oven for 45 minutes or until crust is golden brown and fruit cooked through.
10. Let rest to cool, about 30 minutes, then serve with pineapple Greek yogurt or flavor of your choosing.

Unless you are so organized that you actually plan ahead for what to do with holiday leftovers, it comes down to spontaneity in the kitchen. Planning ahead requires matching the before and after recipes so all ingredients are purchased and ready to go. Not how most people operate what with busy schedules, so then a bit of creativity is called for when combining leftover ingredients.

Plan Ahead
Look around on the internet and you will find a plethora of ideas and recipes for working magic with leftovers. But after all the planning and cooking (slaving?) you just did, the last thing you want to do is chop more ingredients. This is where the planning ahead can work in your favor. When shopping for the holiday meal make sure to pick up a variety of organic frozen vegetables, some brown rice, quinoa, whole grain pasta and a good bottle of wine to see you through the weekend.

All of these ingredients can be used to make some really delicious quick meals, and then just add the leftover turkey meat (for vegetarians add lentils and beans), to finish off the recipes. The ideas are endless, but rather than overwhelm your already overwhelmed post-holiday senses choose a few recipes your family enjoys and keep it simple.

For vegetarians and vegans cook extra beans and rice, plus chop extra vegetables and store them in the fridge to use later. Save the cuttings from vegetables and place in a big soup pot, cover with water and simmer for a few hours to make a delicious stock. Use for soups and stews and in place of water when cooking whole grains. Top a vegetable tofu casserole with cheese or even the non-dairy cheese brands work well. The cranberry sauce makes a great addition to morning oatmeal or baked in muffins and cakes. The beans and rice can be mashed together with breadcrumbs or ground sunflower seeds for grilled bean burgers topped with guacamole.

The Turkey
Top Chef contestant and author, Andrea Beaman, suggests that you buy organic turkey for the big day and with the leftover carcass make a big batch of stock. Place all the turkey bones into a big pot of water, with onions, carrots, peppercorn and bay leaf.  Bring to a boil, reduce heat and simmer for 6-8 hours. For convenience heat the water and place with ingredients into a large crock-pot and cook overnight or during the day. This creates a rich nutritious food, what Andrea calls, liquid minerals in water. Now take the cooled liquid, strain and throw away the bones. Freeze some for future meals that you can use to make rice pilaf, turkey stew and turkey vegetable soup. You can even go meatless and add beans, sometimes called the poor mans meat.

Some other post-holiday ideas for breakfast, lunch and dinner meals include:

Breakfast
1. A hash of scrambled eggs, optional turkey and cubed white or sweet potatoes.
2. Miso soup made with turkey, stock, lentils, grains and vegetables.
3. French Toast made with leftover bread and topped with pureed cranberry sauce.
4. Bread pudding made with bread, cranberry sauce, milk, sweetener, vanilla and egg.
5. Cranberry sauce added to your favorite muffin recipe.
6. Left over mashed sweet potatoes added to flour and oil to make morning biscuits.

Lunch
1. Sage Butternut soup with added turkey and a dollop of yogurt and cranberry sauce.
2. Whole grain sandwich wraps made with salad, turkey, mayo, mustard or gravy.
3. Tostadas packed with vegetables, optional turkey, cheese, rice, tomato and avocado.
4. Classic turkey sandwich, layered with stuffing, mayonnaise and cranberry sauce, may not be your healthiest choice, but some wait all year for that first bite.
5. Fresh vegetable salad with raw and cooked vegetables, nuts, seeds, dried cranberries, goat’s cheese and a light vinaigrette dressing. Top with turkey slices or cooked lentils.
6. Turkey and rice soup with left over vegetables or use beans in place of turkey.

Dinner
1. Vegetable casserole with optional shredded turkey, cooked rice and cheddar cheese.
2. Shepherds pie topped with either the left over white or sweet mashed potatoes.
3. Indian curry sauté of cumin seeds and curry powder in oil, vegetables, turkey, cubed potatoes, diced tomatoes, water and coconut milk, served over cooked brown rice.
4. Cooked pasta tossed with sautéed garlic in olive oil, roasted vegetables, optional turkey, and grated Romano cheese.
5. A vegetarian non-meat loaf of cooked rice, minced vegetables, breadcrumbs, cheese, whisked egg and salt to taste. Shape in a loaf pan and bake.
6. Pizza a la Thanksgiving combines left over green vegetables, optional turkey or ham and topped with cheese of choice.

The most important ingredient when working with leftovers is your imagination. Know what type of recipes you and your family members like and create something similar with what is left from the holiday meal. Also keep in mind that the higher the quality of the ingredients you use the better your leftover meals will taste and the healthier they will be for you. Wishing you all a healthy and satisfying Christmas.

Kale with Fingerling Potatoes
Serves 4-6

1/2 pound fingerling potatoes
1 bunch kale
2 Tablespoons extra virgin olive oil
1 onion, chopped
1 green or red pepper, diced
3 cloves garlic, minced
sea salt to taste

1.    Place the potatoes in a saucepan, cover with water and bring to a boil. Turn off heat and allow to sit until cool, about 1 hour, or continue to simmer until tender about 15 minutes. When done cut into bite size pieces and set aside.
2.    Meanwhile. wash the kale and cut out the stems. Tear into smaller pieces and place in boiling water for 30 seconds then remove to a strainer and rinse under cool water.
3.    Put oil in a sauté pan and turn to medium heat. Add onions and pepper and cook until they are tender, about 3 minutes. Add the garlic and cook for 1 more minute.
4.    Add the potatoes and cook over medium-high until slightly browned on the edges. Add the Kale and stir to combine.
5.    Season with sea salt to taste. Continue to cook another 5 minutes, but the kale should not lose its  texture. Serve while warm