Trader Joe’s staples. Cheese, $3.50 Mexican Shredded Cheese Blend. Hot Italian Sausage or ground beef $3.50 each.

Near the fresh pasta they’ve got pizza dough. 1 bag $1.29. Flour the counter / cutting board and shape the dough.

A case of tomato paste isn’t alot and will last for a year. [...]]]>

Trader Joe’s staples. Cheese, $3.50 Mexican Shredded Cheese Blend. Hot Italian Sausage or ground beef $3.50 each.

Near the fresh pasta they’ve got pizza dough. 1 bag $1.29. Flour the counter / cutting board and shape the dough.

A case of tomato paste isn’t alot and will last for a year. Spread a small can around, make a crust. Spinach at TJs, $1.99. Rip it by hand and spread it on top. Add enough cheese to cover it all. Move it to a something that can go into the oven. I used the bottom side of a cooking tray.

Oven, 450. Once it smells good, take it out. Let it cool. About 20.

Cut it up.

That pizza will feed two well. It costs about $10 for all the ingredients. I used about a fifth of the spinach, the sausage and the cheese. Get a few more bags of dough and you got a bunch of pizza for about $15 and an hour of your time. One pizza, 15 minutes.

bon appetit

8 tbs of butter 1 1/2 cups flour 1/2 cup whole wheat 1 tsp salt 1 1/2 tsp baking powder 3/4 cup sugar 2 eggs 3 very ripe bananas – mashed until smooth 1 tsp vanilla 1/2 cup of coconut 1/2 cup of walnuts

Mix together dry ingredients Cream butter and [...]]]> Here is a delicious recipe that adds a little coconut…and I like using all whole wheat flour…

8 tbs of butter
1 1/2 cups flour
1/2 cup whole wheat
1 tsp salt
1 1/2 tsp baking powder
3/4 cup sugar
2 eggs
3 very ripe bananas – mashed until smooth
1 tsp vanilla
1/2 cup of coconut
1/2 cup of walnuts

Mix together dry ingredients
Cream butter and beat in eggs and banana
Stir mixture into dry ingredients, do not mix more than necessary
Stir in nuts/coconut and vanilla

350 degrees until toothpick comes out clean – 45-60 minutes

Salad 1/2 Pound        Baby Spinach

1 Cup                   Strawberries Sliced

1/3 Cup              Toasted and Chopped Almonds or Hazelnuts

2 Oz.                     Goat Cheese Crumbeled

Dressing

1 Cup             Strawberries

1/3 Cup      Extra Virgin Olive Oil

1/3 Cup      Red wine Vinegar

2 T               Agave or Honey

1 Pinch        Salt

1 Pinch        Pepper

Method

In a large bowl add all salad ingredients and toss.

Dressing

Puree strawberries in a blender or a food processor.  [...]]]> Ingredients

Salad
1/2 Pound        Baby Spinach

1 Cup                   Strawberries Sliced

1/3 Cup              Toasted and Chopped Almonds or Hazelnuts

2 Oz.                     Goat Cheese Crumbeled

Dressing

1 Cup             Strawberries

1/3 Cup      Extra Virgin Olive Oil

1/3 Cup      Red wine Vinegar

2 T               Agave or Honey

1 Pinch        Salt

1 Pinch        Pepper

Method

In a large bowl add all salad ingredients and toss.

Dressing

Puree strawberries in a blender or a food processor.  Add agave or honey, red wine vinegar, salt, pepper and blend.  Slowly drizzle in the oil while blending to make vinaigrette.

Serve immediately.

Serves 4

Michael Bendig- Holistic Chef & Consultant

Life Ingredients / Conscious Cooking

Salad 2        Med Cucumbers 1           Med Red Onion 1 t         Lemon Juice 4-6         Mint Leaves

Dressing 1 T       Flax Seed Oil 1 T       Dijon Mustard 1 ½ T     Miso Paste ¼ C       Water 1 ½ T     Rice Wine Vinegar 1      Clove Garlic (Minced) ½ t       Paprika 1         Pinch of Salt 1         Pinch of Pepper 4         Basil Leaves (Julianne)

Salad Thin-slice the cucumbers and onion [...]]]> Cucumber Mint Salad, With Miso Dijon Dressing

Salad
2        Med Cucumbers
1           Med Red Onion
1 t         Lemon Juice
4-6         Mint Leaves

Dressing
1 T       Flax Seed Oil
1 T       Dijon Mustard
1 ½ T     Miso Paste
¼ C       Water
1 ½ T     Rice Wine Vinegar
1      Clove Garlic (Minced)
½ t       Paprika
1         Pinch of Salt
1         Pinch of Pepper
4         Basil Leaves (Julianne)

Salad
Thin-slice the cucumbers and onion and put them in a container.
Add the minced mint leaves, lemon juice, and store in the refrigerator.

Dressing
Combine all ingredients except the basil in a container with a lid and shake until thoroughly mixed.
Pour desired amount of dressing over cucumber mixture and toss.
Garnish with basil and serve

February is the month of in between~not quite spring [...]]]> Although a little rainy, the market today brought it’s fair share of treats. I’ve noticed that many vendors have prepared food, everything from fresh made houmous to pizza to baked goods. Be sure to come with an empty stomach, plenty of samples to go around.

February is the month of in between~not quite spring yet, but still abundant with citrus and greens. There is arugula, mustard greens, kale and chard as well as every type of citrus imaginable. The blood oranges are delicious and when chopped up, add a beautiful element to any salad or dish.

I was talking to one of the vendors about the cauliflower and broccoli at this of year. She said because it was closer to flowering and had been on the stem longer, the protein increases as well as nutrients. The flavor is stronger and even a little sweeter.

Lastly, appropriate to the winter, there are plenty of dried goods and nuts available this time of year. The walnuts are so fresh the melt in your mouth and almonds from raw to toasted to seasoned. The following is a recipe on how to make your very own almond milk.

Living Nut or Seed Milk

1 cup almonds, walnuts, pecans, sunflower or sesame seeds, etc. soaked for 4 hours and rinsed
2-3 cups distilled water
3-4 dates or 2-3 Tbs. honey, maple syrup or agave nectar (optional)
1 tsp. vanilla extract or extract of choice

Blend all ingredients on high speed until well-blended (approx. 1 minute). Pour into a nut bag and squeeze until no more liquid remains in he bag. Makes 2-4 cups pf milk.

Bread from leftover almond meal

6 cups almond meal (save in freezer..the pulp from your almond milk)
2 cups flax meal ( about 1 1/4 cups whole flax seeds ground in a dry blender or coffee grinder)
1 cup olive oil
1 tsp. Celtic sea salt

Put everything in a bowl and mix with your hands. Place some of the batter in between 2 wax paper sheets and roll with a rolling pin until 1/4″ thick. Cut into bread sized pieces with a dull knife or cookie cutters. Dehydrate at 105 degrees for 6-8 hours.
Variation: Add raisins, dates, and cinnamon and make cinnamon rolls or cookies.
.

Ingredients

fuyu-persimmon-thumb.jpg

· 3 persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded

· 3/4 cup pomegranate seeds

· 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch [...]]]> Persimmon Pomegranate Fruit Salad

Ingredients

fuyu-persimmon-thumb.jpg

· 3 persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded

· 3/4 cup pomegranate seeds

· 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)

· 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)

· 2 teaspoons lemon juice

· 1 teaspoon honey

Method

Gently toss all of the ingredients together.

Serves 4.

Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.

Butter bean, tuna conserva and fresh tomato salad~these were just some of the delights of the first Market Demo for Life Ingredients.

Liza Shaw, from A16, hosted our first market demo Sunday morning. She was accompanied by Greta Macaire of UCSF, who answered questions regarding nutrition and preventative care.

The [...]]]>

Butter bean, tuna conserva and fresh tomato salad~these were just some of the delights of the first Market Demo for Life Ingredients.

Liza Shaw, from A16, hosted our first market demo Sunday morning. She was accompanied by Greta Macaire of UCSF, who answered questions regarding nutrition and preventative care.

The day started out with Liza, Anais and Shawndra McCrorey slicing tomatoes, chopping kale and prepping for a stunning salad.  And the sun was shining!

We had a great turn-out and following the demo, questions and, of course, free samples, Molly Bloom and Michael Bendig hosted a tour through the market to meet the farmers, learn about new ingredients and possible ways to cook up something different with what we found.

Marin Farmers’ Market, thanks to Tyler and Matt, provided us with an amazing set-up to make the demo happen.  Liza shopped for ingredients at the market on Thursday in Marin  and was inspired by the butter beans and tomatoes.  This is what she gathered…

~~ the recipe ~~

SALAD OF FRESH BUTTER BEANS AND TUNA CONSERVA WITH TOMATOES AND KALE (4-6 servings)

2 c fresh butter beans, cooked and seasoned with kosher salt, left in cooking water
12 oz quality canned tuna or homemade tuna conserva, broken into bite-sized chunks
4 large or 6 small tomatoes, large dice
1 large head kale, julienned
1 large head fennel, shaved on a mandoline or sliced thinly
4-6 oz quality extra virgin olive oil (amt depends on taste)
2-3 oz red wine vinegar (amt depends on taste and acidity of tomatoes)
pinch chile flakes
kosher salt, to taste
(optional: 1/3 c toasted large breadcrumbs)

1. Season tomatoes well with salt.  They will begin to release their juices which will become the dressing for the salad.  Also season sliced kale.  Salt will wilt it slightly, for better texture in the salad.
2. In a large bowl, combine tomatoes, tuna, olive oil, vinegar and chile flakes.
3. Strain butter beans (discard cooking liquid) and add to the bowl.
4. Finally, add fennel and kale.  Toss well and season to taste with additional olive oil, vinegar or salt if desired.
5. Serve on individual plates garnished with breadcrumbs, if desired.  The end result of the salad should be juicy and breadcrumbs will add texture as well as sop up juices.

Many thanks to everyone that was involved~it was an absolute success and we are very excited to see what the future holds.