Use this flavor -packed Asian salad as your lunchtime Rx to get over a case of the Mondays. Now that summer is in full swing, and staying inside during the day is even harder an inspired lunch idea will bring some of that sunshine indoors.
Snap peas and Choi can both be enjoyed raw, but in this salad we will sauté them to bring in a ton of flavor and a variety of textures. Some of the ingredients will be raw, like the raspberries, carrots and radishes, and you can serve this dish hot from the wok or chilled from your fridge.
Tamari, GF soy sauce
Continue reading Asian Salad — Karma Farm
Nothing brings the fresh feeling of summer quite like a fresh and crisp Sugar Snap Pea, it’s green and light and bursts with a tangy spray in every bite, much like a radish or turnip. That hydrating and nutrient dense crunch– so refreshing!
Pate is the perfect medium for a small handful of peas, and makes a great fridge snack, as you can combine it with nearly anything else in your fridge or pantry like crackers or celery sticks. Best of all, the bright bright green of the peas makes an excellent color note against a bright pink of a radish, making it an excellent smile-inducing finger food for an outdoor garden party.
Continue reading Snap Pea Pate w/ Tarragon- Karma Farm
Soba is an earthy, traditionally gluten-free noodle, that is packed with anti-oxidant power from things like Manganese, and relatively low in carb while being high in fiber and protein, unlike our typical white refined pastas!
Bok Choi is the star of this show, providing bursts of fresh moisture, soft leaves, and a crunch, amidst the rich and creamy tahini sauce, while the meaty mushrooms satisfy our craving for a hearty bite. Last but not least, the Chinese Broccoli (which likes to hide in the soba!) compliments these textures, adding a complex and nutrient dense element beneath the surface of the noodles. If you are lucky enough to subscribe to Karma Farms CSA you’ll be receiving bok choi, chinese broccoli, and spring garlic in your box this week, and is the inspiration for this recipe. There’s still time to sign up!
Serves 4, and is vegan, gluten-free, and nut free Continue reading Sesame Soba- Karma Farms CSA
With so much information out there, and all the labeling designed by creative marketing companies, the confusion can get to you. Let’s break it down, so we can heal together.
We will touch on farming methods, toxins used, what GMOs are, some research on how non-organic effects our bodies and the earth, and we will discuss viable options for how to transition to an organic FULL OF LIFE lifestyle!
The FULL OF LIFE method for eating, and living:
Continue reading Intro to Organic- Making the Healthful Choice
I know every vegan blog and cookbook on the planet suggests Sweet PotatoKugel as the go-to Pesach dish, but I assure you, while avoiding Kitniyot and appeasing your Ashkenazi and Sephardic friends alike (and maybe Mizrahi too?) can be confusing, this is not your standard Jewish flavor palate, and may hopefully bring some of the bang from your most beloved dishes the rest of the year.
Continue reading Sweet Potato Kugel- Kosher For Passover (V, GF)
Move over something sweet, there’s a new Charoset חֲרֽוֹסֶת in town! This one is good enough for your Seder service, and good enough to serve for dessert. These raw, delicious, sweet balls are a blend of traditional Ashkenazi, Mizrahi, and Sephardic flavors, and observe the restrictions of each so enjoyable by all!
Makes about 28-30, 1 inch balls Continue reading Raw Truffles- Charoset Passover Dessert
Perhaps you have an easy Sunday, or perhaps you’re having a formal afternoon tea party. In either case, some muffins are a great idea. Often we find muffins are too bland, or too dense, and when you go into veganizing or wheat-free options the moisture and bready texture seems to suffer along with it. We have you covered- sweet, moist, tart, doesn’t fall apart… but isn’t like biting into a sponge. Please note: SPELT flour is used, making them wheat free (debatable) but NOT gluten free. Feel free to substitute your favourite GF flour mix, but you may want to add in some hearty flours like a coconut to give you some stronger textures.
Preheat to 325 degrees, and set aside 3/4 cup of frozen berries (we use a mix of raspberries and blueberries, but any will do at about that size). See that picture? That’s why frozen, reduce the hollow space around the berries, while keeping them moist and full of flavor. Save some money, get peak season (ie better nutrition), and they’ll keep until you need ’em.
Continue reading Berry Muffins (wheat-free, vegan)