How-To: Thirty vegetables that tolerate cold

– arugula, beet greens, broccoli raab, carrots, chard, chicory, claytonia, collards, dandelion, endive, escarole, garlic greens, kale, kohlrabi, leeks, lettuce, mâche, minutina, mizuna, mustard greens, pak choi, parsley, radicchio, radish, scallions, sorrel, spinach, tatsoi, turnips, and watercress.

Elderberry Tea    A delicious way to ward of cold and flu

2 T Elderberry Syrup (see recipe)

1/2 Lemon, juiced
Large pinch of cayenne
Large pinch of ground ginger
1 1/2c water

Mix everything together and enjoy. 

Elderberry Syrup (vegan version)

1 2/3 cups dried organic elderberries 

4.5 cups filtered water

1 cup frozen or fresh organic blueberries

2 tsp ginger (fresh grated)

1 tsp cinnamon

5 cloves (or 1/2 tsp ground) 

1/2 cup organic coconut sugar 

 Add Elderberries, water, blueberries, and spices to a pot on high heat.  Bring to a boil.   

 Cover with lid, turn down heat, and simmer for 1-2 hours, or until liquid is reduced by about 1/3.

Turn off heat.  Add coconut sugar, and stir well.  Let cool completely.

Using a nut milk bag, strain cooled syrup into a container.  

Compost the remains

Oat and Pecan Cake with Ginger Frosting (vegan)

INGREDIENTS

 Frosting:

  • 1 1/2 cups cashews
  • 2 tablespoons coconut nectar
  • 3 tablespoons melted coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla powder
  • 2 tablespoons peeled ginger
  • 1/2 cup water, as needed
  • Pinch of Himalayan salt

Cake:

  • 1 cup pecans
  • 1 cup oats
  • 2 cups dates
  • 2 tablespoons coconut butter Frosting:
  • 1 1/2 cups cashews
  • 2 tablespoons coconut nectar
  • 3 tablespoons melted coconut oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla powder
  • 2 tablespoons peeled ginger
  • 1/2 cup water, as needed
  • Pinch of Himalayan salt

Cake:

  • 1 cup pecans
  • 1 cup oats
  • 2 cups dates
  • 2 tablespoons coconut butter

Instructions