Grüne Sosse or Green Sauce

A Frankfurt delicacy


MAKES ABOUT 2 CUPS

INGREDIENTS

2 cups packed parsley
1 1/2 cups packed watercress
1 cup finely chopped chives
1 cup packed sorrel
1/3 cup buttermilk
1/3 cup plain Greek yogurt
1/3 cup sour cream
1 1/2 tsp. walnut oil
1 hard-boiled egg yolk
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Process parsley, watercress, chives, sorrel, buttermilk, yogurt, sour cream, oil, egg yolk, and lemon juice in a food processor until smooth; season with salt and pepper.


traditionally it is always: parsley, chives, cress, sorrel, chervil, borrage, & salad burnet. Dill is never a substitute, but broad leaf plantain or dandelion greens can be substituted. Most of the herbs are grown in the Oberad neighborhood of Frankfurt so it is truly a local dish.

• 2 hard boiled egg yolks
• 1 T. walnut oil (or other neutral oil)
• 2/3 c. quark
• 2/3 c. full cream Greek yoghurt
• 2/3 c. sour cream or crème fraîche
• 10 - 12 oz. fresh herbs, roughly equal amounts of parsley, cress, chives, borage, salad burnet, sorrel, chervil
• Freshly ground pepper
• Salt
• Lemon juice to taste
• Boiled potatoes
• 8 hard-boiled eggs

Preparation:

These herbs in German are: "Borretsch, Kerbel, Kresse, Petersilie, Pimpinelle, Sauerampfer und Schnittlauch" (borage, chervil, cress, parsley, salad burnet, sorrel, chives).

Directions:
Mash the egg yolks with the oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice. Mix this with the cream, yogurt and quark, add the herbs and then season to taste with salt, lemon juice and pepper.

Process in a blender until herbs are reduced to very small pieces and cream is bright green. You may choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk.

Serve cold over hard boiled eggs and hot, boiled potatoes.

Variations:
Add dill and / or lemon balm.

You may want to use this sauce for a bread dip or salad dressing.

Because half the herbs asked for in the German recipe are hard to come by, I have put together a mixture which mimics the taste of German "Grüne Soβe" without searching high and low for the ingredients. This sauce may not make the most finicky German happy, but it makes everyone else happy. It's even good as a dip or a salad dressing.

Serves 4

See larger image

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 2 hard boiled egg yolks
• 1 T. walnut oil (or other neutral oil)
• 2/3 c. buttermilk
• 2/3 c. full cream Greek yoghurt
• 2/3 c. sour cream or crème fraîche
• 2 oz. parsley
• 2 oz. fresh chives
• 2 oz. fresh cress
• 2-3 oz. fresh cucumber, grated and drained
• 1 oz. celery leaves
• 2 oz. baby spinach
• 1-2 T lemon juice, or to taste
• 1 tsp. sugar, or to taste
• Freshly ground pepper

Preparation:

Note: Other herbs you may want to try and which are easy to obtain in the US are dandelion greens, green onions, cilantro, dill.

Directions
Mash the egg yolks with the oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice. Mix this with the cream, yogurt and quark.

Clean and chop all herbs and leaves very fine and mix into cream. Add drained cucumber, lemon juice, sugar and pepper. Mix thoroughly or puree in a food processor.

Serve cold, with room temperature hard boiled eggs and hot, boiled potatoes or baked potatoes.

You may also serve over fish.

Even Easier Green Sauce Variation:

Serves 2

• 1 c. sour cream
• 1 egg yolk
• 2 tsp. oil
• 4 c. loosely packed herbs, spinach, flat leaf parsley, celery leaves, green onion or chives, small amount of fresh oregano and thyme
• 1-2 tsp. sugar
• 1 - 2 T. lemon juice
• Freshly ground pepper

Mix as above. You may also leave the egg yolk and oil out and use reduced fat sour cream for a low-calorie treat.

If it's not spicy enough for you, add one clove of garlic before pureeing.

Holiday Spruce RyePA

Spruce essence

Chinook Hops


http://www.northernbrewer.com/shop/spruce-essence-2-oz.html

Quinoa Bean Burger

Adapted from Kitchen Cures (Penguin) by Peggy Kotsopoulos as psoted on Thrive Forward site

Ingredients:1 1/2 cup cooked red kidney beans
1 cup cooked quinoa
1 cup quinoa flakes (or 100% pure rolled oats)
1/2 cup red onion, diced
1/3 cup fresh cilantro, steams removed and chopped
3 garlic cloves, minced
3/4 tsp salt
1 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp fresh ground black pepper
1 Tbsp extra virgin olive oil
2 Tbsp ground chia seeds mixed with 1/3 cup water

Instructions:
In a food processor, add beans, cilantro, onion, oil, garlic, salt, chili powder, cumin and pepper. Purée until smooth.
Mix in chia mixture into the bean mixture. Mix in quinoa and quinoa flakes (or rolled oats) until the mixture is sticky and holds together.
Divide mixture into four patties. Grease grill pan with coconut oil and cook about 6 minutes each side.

Peggy Kotsopoulos is a Registered Holistic Nutritionist (RHN) and culinary consultant focused on teaching real health through lifestyle and dietary choices that are easy and delicious! Visit the Thrive Forward Contributors page to learn more about Peggy K.

Hummus from us!

Last year two local hummus producers started in Cincinnati. I thought I would share their flavors as a thought starter for people making their own hummus:

Summuh Hummus:Sister Mary Rosarita (chickpea, lemon, and rosemary)
Midnight in the Garden (black bean, cumin, coriander, cilantro and pickled red onion)
Down by the Sea (navy bean, wakame seaweed, sesame chili oil)

A.N.A.O. Hummus:- Original/Garlic
- Dill & Onion
- Super Spicy!!
- Black Bean & Cilantro
- Sweet Cinnamon Raisin (upon request)

Seasonal Flavors:
- Winter: Curry Lentil & Spinach
- Spring/Summer: Pink Paleo
- Fall: Curry Butternut Squash

Spicy Quinoa Stuffed Avocado

Spicy Quinoa Stuffed Avocado

Serves: 2

Ingredients

• Spiced Quinoa:
• Avocados (1 small avocado per person)
• ½ cup quinoa
• 1 can black beans (rinsed)
• ½ chopped red pepper
• ½ cup corn
• ½ chopped red onion
• ¼ cup chopped cilantro + some for garnish
• 1 tbsp taco seasoning
• Cilantro ‘sour cream’
• 1 cup cashews soaked for at least two hours
• 2 tbsp cilantro
• 1 tsp apple cider vinegar
• 1 tsp agave (if you want it sweeter)
• dash of salt

Instructions

1. Start by rinsing your quinoa well and then place it in a sauce pan and toast for about two minutes until the quinoa starts to smell ‘toasty.’ Add one cup of water or vegetable broth and bring to boil. Once boiling, reduce heat to simmer and cover. (To get fluffy quinoa, it’s really important to not stir it, just let it be, keeping a close eye on it)
2. Chop the red onion and red pepper and add all the ingredients, minus the quinoa, in a bowl and mix well with the taco seasoning. Once the quinoa is finished and has cooled, add it to the vegetable mixture.
3. Put the mixture in the refrigerator to cool.
4. Drain the cashews and place them in a blender. Add ¼ cup water, apple cider vinegar, agave, and salt and blend. You may want to add more water until the mixture is silky and smooth but I recommend doing so a little at a time. Once the consistency you want, pour into a bowl and place in the refrigerator to cool
5. To assemble the avocados, begin by cutting them in half, removing the skin and the pit. I also scooped out part of the avocado to make a little room for more stuffing.
6. Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.
7. Finish with a little cilantro ‘sour cream’ and some chopped cilantro and serve.
8. Enjoy!

Seaweed Salad

peeled fresh ginger
minced garlic
seaweed
rice vinegar
fresh cilantro
scallions
tart apple
sesame oil
soy sauce
 and sugar

Sticky Toffee Pudding

Pulled from: http://www.vegetariancookeryschool.com

This is our vegan recipe for sticky toffee pudding.
The quantities for the toffee sauce are large, but that’s the best part of a sticky toffee pudding.

Dietary: vegan
Serves: 6

Ingredients for sponge
250ml soya milk
100ml water
200g dates
1 level teaspoon bicarbonate of soda
115g vegan margarine
115g soft brown sugar
200g white self raising flour
1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Ingredients for toffee sauce
100g golden syrup
200g soft brown sugar
150g vegan margarine
100ml soya cream
1 teaspoon vanilla essence

Method:
Pre-heat the oven to 190C-Gas5.
Line a 20cmx 20cm shallow cake tin with baking parchment.
Chop the dates in half & put them in a small saucepan and cover with the soya milk & water & simmer until the dates are soft.
Take off the heat & stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
Beat together the margarine & sugar until pale & creamy.
Add the date mixture & stir in.
Mix the spices into the flour. Sieve the flour & fold into the sponge mixture.
Spoon the sponge mixture into the prepared tin.
Bake in the pre-heated oven for 30minutes or until cooked & the sponge bounces back when pressed.
To make the sauce: melt the syrup, margarine, sugar & vanilla essence in a small saucepan & simmer for 5 minutes without stirring. Leave to cool slightly & then stir in the soya cream.
Prick the pudding all over & pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding & if you like a scoop of vanilla soya icecream.