1 bunch of kale (or collard greens) washed and sliced into thin ribbons1 onion, sliced into half moons (optional) 2 to 3 cloves garlic, minced1 tablespoon olive oil (extra virgin, unrefined is best)1/2 teaspoon sea salt1 teaspoon soy sauce (1- to 3-year aged brands such as Mitoku or Eden brands)Put greens in a large cast iron skillet on a high flame. Add olive oil to pan, then onions (garlic if desired), a pinch of salt, and saute 2 to 3 minutes. Add greens, then soy sauce, and saute for another 4 to 5 minutes or until slightly wilted, but not colorless.
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like squash)
Olive oil
Salt
Optional herbs - rosemary, thyme or sage (fresh if possible)
Pre-heat oven to 375 degrees. Wash and chop all vegetables into large bite-sized pieces. Place in a large baking dish with sides. Drizzle with olive oil; mix well to coat each vegetable lightly with oil. Sprinkle with salt, pepper and herbs. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Any combination of vegetables or even one kind of vegetable will work.
3-4 leaves of fresh kale
1 tsp Olive oil
1 tsp paprika powder
1 tsp ground black pepper
Sea salt to taste - make sure to use less salt that normal as kale absorbs salt, and your regular amount may render the chips to be salty
Pre-heat oven to 350 degrees. Wash and dry the kale leaves. Cut/tear the kale leaves into bits sized squares. Lay them out on a baking sheet. Drizzle with olive oil. Top with paprika, salt and pepper. Bake in the oven at 350 degrees for 6-8 minutes or till they become crisp. Be careful as these chips bake really quick, so you may want to check after 4 minutes.
Use a combination of whatever vegetables you have on hand.
1 carrot, cut into large chunks
1/4 cabbage, cut into large wedges
1 onion, sliced into large wedges
1/4 cup hard, sweet winter squash, cubed
1/4 cup daikon, sliced into large chunks
2-3 inch strip kombu, soaked and sliced into small strips
1/2 cup of spring or filtered water for steaming
Place kombu and its soaking water in bottom of a pot. Layer vegetables on top of one another in the following order: daikon, onion, cabbage, squash and carrot. (Burdock and lotus root, cut smaller, also may be added.)Cover pot and bring to a boil over medium-high flame until there’s steam from the pot. Lower flame and cook without disturbing pot for 15-20 minutes or longer. If water evaporates during cooking, add more water to the bottom of the pot. When vegetables are tender, add a few drops of soy sauce and mix. Replace cover and simmer 5 more minutes. Remove from flame, let sit, and serve after a couple minutes.
Other combinations to try:
- turnip, onion, carrot, shiitake
- carrot, leek, cauliflower, corn, daikon, shiitake, daikon greens
- burdock, carrot, onion, squash
- butternut squash, parsnips, carrots and turnip
