by Judy | Mar 19, 2012 | CobraHead, Recipes
1 cup garbanzo beans, cooked 1 cup roasted mashed sweet potato 2 T. Sesame Seeds, raw, or toasted for different flavor 4 T. Sunflower Seeds, raw, or toasted for different flavor 2-3 cloves chopped garlic ½ – 1 tsp. salt to taste 2-4 T. or juice of 1 lemon 1 tsp. finely chopped lemon zest (organic is best for this) 3 T. finely chopped shallots or red onions 4 T. olive oil Liquid from the garbanzo beans as needed for consistency Grind sesame and sunflower...
by Geoff | Feb 14, 2012 | CobraHead, Recipes
Happy Valentines Day. If you’re like me, the first food that comes to mind when you think of romance is the sweet potato. This dish is usually served as a Christmas time children’s treat in Mexico. However, hand feeding this to your special someone will turn it into an adult dish. I also added a couple additional spices to increase the romance level. Normally, I don’t sweeten sweet potatoes and I almost always cook them in ways that heighten...
by Judy | Feb 4, 2012 | CobraHead, Recipes
Here’s a quick soup recipe that was ‘loosely’ adapted from a cookbook by Jeff Smith, ‘The Frugal Gourmet Cooks American’. I say loosely because the original recipe was made with cream and crawfish and garnished with hard boiled eggs. Well, even though the Crawfish River is only a few miles from us here in Wisconsin, we aren’t particularly into crawfishing. We didn’t have any cream sitting in the fridge, and when the soup was done, we really didn’t desire to...
by Judy | Jan 25, 2012 | CobraHead, Recipes
I’ve been trying to figure out what to do with all that frozen pumpkin puree I have in the freezer. Well, I’m pondering no longer. I’m getting back into old-fashioned bread making, and adding pumpkin to whole wheat yeast bread has been a winner. We can only make or tolerate so many pumpkin pies and quick breads. And pumpkin or squash soups go a long way too. But who doesn’t love a piece (or two or three) of freshly baked bread and butter? The...
by Geoff | Jan 12, 2012 | Recipes
Still harvesting winter kale? My friend Matt Gossage gave me the recipe for this salad. I tried it for myself a few nights ago and decided to share it. The avocado gives a creamy texture to the salad. Ingredients One large bunch kale Two ripe avocados Fresh lemon juice Salt Course ground black pepper Remove the stems from the kale and chop. In a large bowl add ½ tsp salt. Massage the salt into the kale with your hands and then let sit for 20 minutes. Taste...
by Judy | Jan 5, 2012 | CobraHead, Recipes
Turning Slicer Last September Noel & Anneliese were vendors at the Mother Earth News Fair in Seven Springs, PA. The booth next to them was “Wild Success” promoting their raw foods and kitchen equipment. When Noel called to ask me if I needed anything I said, “not really but if you see something really cool you can surprise me.” Well ‘my surprise’ was a Spirooli or an Italian designed ‘turning slicer’ or ‘taglialegumi’ if you will. I think it was Anneliese...
