Honeychick Homestead

Homestead, Health, and Happiness


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Spicy Burdock Salad

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This is my attempt to recreate the Spicy Burdock Salad found at Delica in San Francisco. If I could be “in love” with a salad, this would be the one! Even though it’s called Spicy Burdock Salad, it really isn’t that spicy at all!

I first tasted this heavenly salad several years ago during my first visit to the Ferry Building Marketplace. During my most recent trip to farmers market, I made sure I had lunch at Delica again. I wasn’t disappointed!

Since my most recent trip was right before the New Year, I decided to make this salad for my in-laws Japanese New Years Day gathering. Thankfully, I found the salad girl of Say Yes to Salad also loves this salad as much as I do, and she had a version of the recipe on her blog. Her version was a great starting point for helping create my version of this salad.

I believe her recipe left out some key ingredients, like lotus root, mizuna, and mirin. I do think it’s important to include the all three. The lotus root and mizuna have great taste! If you can’t find mizuna use arugula, and water chestnuts are a suggested substitute for lotus root, but I REALLY think lotus root is a key ingredient 🙂

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Burdock root on the left, lotus root on the right.

One ingredient that may be hard to find is konnyaku, (Japanese yam) I have asian markets, like Mitsuwa nearby. If you don’t have an asian market near you, substitute with another vegetable, or leave it out. The konnyaku is included more for texture, than taste.

Here’s a picture of the sliced burdock, and carrots, the square, purplish item is the konnyaku.

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The bulk of this recipe is the prep work of peeling, cutting, and chopping the various ingredients. And yes, it takes about an hour if you’re a “slow chopper” like me. I promise it’s worth the prep time! After the prep and the short cook time, it needs to marinate overnight and then it’s ready to be devoured!

Serves 4   Prep time: 1 hour, plus 8 hours marinating.  Cook time: 10 min Continue reading


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Mujaddara (Middle Eastern Lentils and Rice)

I found this simple, and extremely flavorful recipe on the Meatless Monday site. My husband said it was one his favorites!

IMG_5495The original recipe recommended green lentils, but I used french lentils instead. I prefer french lentils because they’re less likely to get mushy!

Be sure to soak your lentils and rice the night before making this dish. Not only does soaking them reduce their phytic acid content, making them easier to digest; it also helps them cook faster!

Cook your lentils and rice in homemade chicken broth for even more health benefits!

If you want to learn more about the important of reducing phytic acid in your diet click here. And here’s a great article explaining the health benefits of bone broth. Continue reading


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Beef & Sweet Potato Hash

This is one of my favorite, “one dish” meals! It’s a healthy, and quick dinner option for this busy time of the year.IMG_5474

The original recipe can be found in FastPaleo Top 100 of 2012. I found it to be a bit to “meaty” for my taste, it called for 3 pounds of beef! I’ve revamped it to include more veggies, and less beef.

Enjoy!

Serves 4 Prep time: 15 minutes. Cook time: 35 minutes

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Arugula Soup with Roasted Tomatoes and Salmon

IMG_5321Chilly, and rainy weather continues to make me crave soup! I’m so happy for the rain, and that this year it actually feels like fall 🙂

Searching for a new soup recipe to satisfy my craving, led me to this unique and tasty recipe at Vital Choice. It uses salmon, my favorite fish!

I really love the quality of fish, and other products at Vital Choice. I try to eat fish once a week, so I place a bulk order with them every six months.

Their Sockeye Salmon Nova Lox is amazing! And their canned Albacore Tuna is the best I’ve had. They use sustainable fishing practices, and regularly test their fish for contaminants and radiation.

I didn’t change much about this recipe except for reducing the serving size. I hope you enjoy this salmon soup recipe!

Serves 4  Prep time: 20 minutes Cook time: 30 minutes

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Hearty Beet Soup

P1050073I have a bit of a love/hate relationship with beets! If someone else prepares them in a salad or soup, I usually love them. If I prepare them, I usually hate them!

My only experience using beets that I made and enjoyed was when I juiced them.

Until now!!

I found a great, flavorful, beet soup recipe in my Straight from the Earth cookbook. This is a vegan cookbook I got as a gift. I made a few important changes, like not using the canola oil, that makes it more real food friendly 🙂

If you want to know more about why I avoid canola, and other vegetable oils, click here and here.

Okay now for the recipe!

Serves: 4-6  Prep Time: 20 minutes  Cook time: 45-50 minutes

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Apple and Spice, Slow Cooker, Steel Cut Oatmeal

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Ready for overnight cookin’

On cold mornings, I love a bowl of hot oatmeal! Back in the day, I’d microwave Quaker Instant Oatmeal almost every morning. My favorites were maple and brown sugar, and apples and cinnamon.

I now know how much healthier it is to make oatmeal from scratch. It’s especially easy if you cook it overnight. I was inspired by this slow cooker recipe I found at The Yummy Life. I added some extra spice, and changed a few things to make it more “real food” friendly.

One of my favorite things about this recipe is how amazing it smells when you wake up in the morning. As with every recipe, try to use as many organic ingredients as possible 🙂

Serves 6 -7.  Prep time: 15 minutes  Cook Time:  8 hours or overnight

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Aloo Gobi Matar

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This recipe is to good not to share! It is the perfect warming veggie dish for fall. The only thing I did different was use butter, instead of ghee. This is one of my new favorites!

 

The Domestic Man

Gluten-Free, Paleo, Perfect Health Diet

Earlier this year I wrote a guest article for Paleo Magazine, emphasizing the importance of eating vegetables. Americans tend to give vegetables a lower priority than the rest of the world; when comparing the most economically developed areas of the United States (those with the most money to spend on food) to similarly developed regions in Europe and the Western Pacific, we only eat about 75% as many vegetables as the other regions. Comparing the lesser economically developed areas of the United States to their global counterparts is much worse: there, we eat only around 35% as many vegetables.

Vegetables are an important factor in overall health. While not as nutrient-heavy as organ meats, fish, seafood, and naturally raised ruminants, they are often superior to pork, poultry, and fruit in terms of nutrient density. Fermented vegetables, a food that has been consumed for thousands of winters, also provide unique…

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