Tat Soi Salad with Walnuts and Spirulina

The best way one of our farms described tat soi to me is, it’s like a mix between spinach and bok choy, and tastes even better then spinach. You can cook with it or eat it raw and it tastes great either way.

Something that’s happened due to the effects of the drought is that some small farmers are taking less risk as to what they’re growing. They want to be sure it will sell on the table. Tat soi is one of those vegetables that’s not easy to grow, and some farms have told me it doesn’t sell well enough because people don’t know what it is. For that reason, it’s been a while since it’s become available. So this week, I’m thrilled to have tat soi from JR Organics, and repost this very simple recipe of a time I first discovered this tasty green.

tat soi salad

Tat Soi

Spirulina

Fresh Lemon Juice

Organic Tamari, or Soy Sauce

a little cayenne pepper

Chopped Tomatoes

Walnuts

Olive oil

After the tat soi is washed and dry, drizzle a little excellent quality olive oil over it, squeeze lemon juice, and add all other ingredients, except the walnuts. Heat up the walnuts in a pan with a little oil, until they’re brown and hot, stirring them around. Be careful not to let them burn, you can turn around for a few seconds and suddenly they’re burnt! Spoon the hot oil and hot walnuts straight from the pan, onto the salad, and toss the salad.

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Strawberry Kiwi Pie

For the oat crust:

1/2 cup flour

1/2 cup oats

honey

2 or 3 tbls. coconut oil

1/2 tbls. vanilla extract

1/2 tbls. filtered water

Stir the dry crust ingredients and then blend the wet ingredients.Press the crust into the pie pan and bake at 375 degrees until the crust turns golden, about 12-15 minutes. Let it cool all the way.

For the filling:

3/4 cup of nuts, I used almonds because that’s what I had on hand and I can get them from a local farm.

2 tbls. coconut oil

honey

almond, hazelnut, or oat milk

strawberries

kiwis

A vita mix will make the filling creamy and smooth. Before I had one I used a cuisine art and it was still good.

Soak the nuts a least 4 hours, or overnight. Blend all ingredients except kiwi, add the honey to the amount of sweetness you like. I probably used about 1/4 cup of milk. I just slowly poured it in while blending until I had the consistency I wanted. Thick and blending with ease. You can also add some mint to the filling. Once blended pour over the crust. Add slices of peeled kiwi for the top and refrigerate. You can also freeze it, and when you want a slice, cut a piece and let it defrost a little.

Curry Cauliflower

Image

Cauliflower

coconut oil

salt and pepper

walnuts

curry powder

nutritional yeast

Preheat the oven to 200 degrees. Wash and cut the cauliflower, put it in a baking dish. Add melted coconut oil and mix it around to cover the cauliflower. Add bits of walnuts, sprinkle nutritional yeast, curry powder, and mix it around. Then add salt and pepper. Cook until the cauliflower gets soft but still a little firm.

Sage Mountain Farm, Grass Fed Organic Beef and Pork

I’ve known Phil from Sage Mountain Farm for over two years now. He has a vegetable farm with some delicious veggies like green garlic, shallots, beets, specialty greens like, rapini, vitamin green, tat soi, and more. He also has land where he cares for cows and pigs. Since I know Phil, his kindness, his care for the environment, his ethics for how he runs his farm and how his animals are treated, I can speak with certainty when I refer his grass fed meat. 

I’ve had many great conversations with Phil about farming. He truly cares for the animals, and works very hard to take care of them. This is a farm I’ve always been very proud to support. Here’s a little information about the beef from his website. To follow is a letter he sent me when one of our friends asked about how the cows are treated at the slaughter houses. As many people have seen the videos on the awful treatment that happens in the big factory slaughter houses. 

“Unlike most cattle, Sage Mountain Beef steers get to graze on an organic “salad-bar” of watermelon and butternut squash plants, alfalfa, wheat grasses and other forages. This is why we refer to our cows as beingGreen-Fed™, instead of grass-fed or grain-fed. The nutritional values of a variety of greens cannot be matched by a single grass or grain food source. The result is beef that is healthy and nutritious, with flavor that can’t be beat by most cattle growers.”

Phils letter to me. 

Thanks for the support, we use a very small owner operated USDA approved slaughter plant way up in the mountains. All of our animals are treated good, the USDA inspectors always make sure that the animals are healthy and move off the trailer on their own, last time I was there they wouldn’t even let us use a stick to move the Pigs out of our trailer. Our steers are all grass fed and grass finished out of Paso Robles and Woodlake.
 
We also have another herd on Grass, Certified Organic Alfalfa, Certified Organic Vegetable plant material (Certified Organic Vegetables) and Spent Barley from a Brewery (a wet feed that’s high in Protein). This special brand of Beef will not be available until May of this year. Yes, they graze every day, we have lot’s of grass now down here, they are very happy and come right up to us when we are near by.
 
We only have the all Grass Fed and Grass finished available now and will have both brands going forward.
 
If you’re in LA and interested in getting meat from Sage Mountain, you can contact me at kali@savraw.com. If you’re in San Diego you can contact the farm, http://www.sagemountainbeef.com.

Quiche with Pecan Crust

 

This recipe is easy to do. You can modify which nuts, greens, veggies, or herbs you use, by using what you have available. Let us know how you like it!

Also, if you love soups, and fresh ingredients, follow my new blog, Soup Sorceress!

 

sumer veggies2

For the crust:

1 cup Pecan meal (ground up pecans)

about 2 tlbs. coconut oil

chopped parsley or any fresh herb

Blend it in a bowl with your hands and press the crust in a pie pan.

For the filling

5 local organic eggs

1 bunch of fresh spinach, or other fresh green bunch

(other veggies you have on hand can be added. I used a little bit of bok choy and broccoli rabe.)

3/4 cup milk/or vegan milk alternative

1/2 cup shredded, organic, grass fed, cheese (optional)

1 tbls. fresh parsley or other herb

other herbs of choice

1/4 tsp. himalayan salt

1/4 tsp. spices of choice

Steam or Stir fry the veggies a little bit, add onions if you like, and put them on top of the crust in the pie pan. Blend the rest of the ingredients in a blender. Pour over the veggies in the pie pan. Bake at 400 degrees for 40 minutes or until the top is brown.