Volume 8, Issue 094 - May 12, 2005

Hello Recipe Club,

While the recipe below for Joie De Vivre Lavender Infused Carrot Ginger Soup sounds wonderful, the recipe for African Hot Sauce really caught my eye. Looks like one spicy recipe. I have it copied to my "Must Try" folder.

Today's theme..."Dinner for 4 for Under $20" should attract almost everyone's attention. Enjoy!

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Doctor D's Buckwheat Pilaf

15 minutes prep / 20 minutes cooking
Makes 2 to 3 servings

Ingredients:

1 cup buckwheat groats, roasted (kasha)
1 3/4 cups filtered water or vegetable stock
3 tablespoons toasted sesame oil
1 tablespoon garlic, minced
1 small lime leaf, sliced very thin
1 cup red bell pepper, diced
3 tablespoons green onion, diced
3/4 cup carrot, grated
2 tablespoons Nama Shoyu, or to taste
1 tablespoon cilantro, minced
1/2 teaspoon crushed red pepper flakes, or to taste

Loving preparation:

Place water or stock in a 3 quart pot and bring to a boil on high heat. Add buckwheat, cover, reduce heat to simmer and cook until kasha is tender and liquid is absorbed, approximately 15 minutes. Gently fluff with a fork and place in a large mixing bowl.

While buckwheat is cooking, place 1 tablespoon of sesame oil in a medium size sauté pan on medium high heat. Add garlic, lime leaf and red bell pepper, cook for 8 minutes, stirring frequently, adding small amounts of water as necessary to prevent sticking. Add to bowl with remaining ingredients and mix well.

Variation:

Add a handful of rinsed and chopped kale and 1/2 cup of cubed tofu while cooking buckwheat.

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Mother Africa's Spicy Kale and Yam

20 minutes prep / 25 minutes cooking
Makes 3 to 4 servings

Ingredients:

1 large bunch kale, 4 cups chopped, pressed firm
4 cups garnet yam, rinsed well, chopped
1 1/2 tablespoons olive oil
1 1/2 cups onion, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, peeled and minced
1 teaspoon serrano chile, seeded and diced
2 cups purple cabbage, sliced
3 tablespoons Nama Shoyu
2 tablespoons sea salt, or to taste
African Hot Sauce (recipe follows), to taste

Loving preparation:

Rinse and drain kale well. Steam kale and yams (see note below). Kale should still be colorful and yams should still have some firmness.

While kale and yams are steaming, place oil in a large sauté pan and heat on medium high. Add onion, garlic, ginger and chile pepper, cook for 5 minutes, stirring frequently.

Add cabbage and cook for 5 minutes, stirring frequently. Add small amounts of water if necessary to prevent sticking. Place in a large mixing bowl with remaining ingredients, add kale and mix well.

Add yams and gently mix well.

Abba's African Hot Sauce

Ingredients:

1 cup filtered water or stock
8 to 10 assorted, chopped hot peppers (habañero, serrano, jalapeño, etc., about 1/2 cup)
1 medium diced green bell pepper (about 3/4 cup)
1 1/2 teaspoons minced garlic
1/2 cup shallots or diced green onions
1/4 cup tomato paste
2 tablespoons raw apple cider vinegar
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1/4 teaspoon cardamom powder
1/4 teaspoon cayenne powder

Preparation:

Place all ingredients in a blender and blend until smooth. Place into a small saucepan on low heat and cook for 20 minutes, stirring frequently. Es muy caliente.

Note: To Steam Vegetables

Steaming involves using a steamer basket, either bamboo or stainless steel. Vegetables are placed in the basket, the basket is placed in a pot of water with a lid. The water boils and the vegetables are cooked by the steam that is generated by the boiling water. A small steamer basket fits well in a 3 quart pot and can provide countless quick and easy steamed veggie medleys.

If several vegetables are used, place the firmer vegetables that take longer to cook, like yams, carrots, cauliflower, etc. in the steamer first and steam for a few minutes. Add other vegetable like broccoli, green beans, red bell peppers, mushrooms, purple cabbage, zucchini or snow peas, keeping all veggies vibrant and just cooked until tender. Please do not overcook or run out of steam water. Check periodically until you discover the best timing that works for you.

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Joie De Vivre Lavender Infused Carrot Ginger Soup

30 minutes
Makes 2 to 3 servings

Ingredients:

3 1/2 cups carrot juice, fresh (approximately 3 1/2 pounds carrots)
1/2 cup macadamia nuts
1/4 cup avocado, mashed
2 tablespoons ginger, juiced
2 tablespoons lavender flowers, dried and soaked in 1/2 cup warm water
2 tablespoons Nama Shoyu (optional)
1 tablespoon lemon juice, fresh squeezed
1/2 teaspoon dill, fresh (1/4 teaspoon dry)
1/2 teaspoon curry powder (optional)
pinch cayenne pepper
sea salt, to taste
black pepper, ground to taste

Loving preparation:

Soak lavender in warm water for 15 minutes. Strain well, discard flowers and place water in a blender. Add remaining ingredients except dill, salt and pepper, blend until smooth. Add dill, salt and pepper, stir well and enjoy the joy of it all.

Serving suggestion:

Garnish with grated carrots, beets, zucchini, jicama or daikon radish. Sprinkle with black sesame seeds. Enjoy cold or at room temperature.

Variations:

Replace carrot juice with other veggie juices. Experiment with different nuts, seeds and herbs.