Monday, December 20, 2010

december winter solstice eclipse

Wednesday, December 15, 2010

Squirrel Nutkin Stew

Aka 'Groundnut Sweet Potato Stew' adapted from 'Wild Fermentation' (buy this book, it will change your life if your kitchen isn't already a science lab) by Sandor Katz. He does workshops all over the Eastern/Southeastern region of the US and he is not to be missed.

This is one of my favorite soups and I just brought it to our Sunflower Class Kindergarten party and almost everyone has emailed me for the recipe. I have adapted it as we have a nut allergy in our house, plus (sorry, Sandor) it needed a better name, if kids are even going to think about tasting it. I am eating it for breakfast. I like it that much:

2 cups chopped onions
2 tablespoons vegetable oil ( I use sunflower or hemp)
3 cups cubed sweet potatoes
3 cloves garlic (I use at least 6)
1/2 tsp cayenne ( then add more to the adult bowls)
2 tsp ginger
1 tsp cumin (I use 2+)
1 tablespoon paprika
1 tablespoon fenugreek
1 tsp salt
Dash of cinnamon and clove
4 c fresh or canned tomaotes
1 c apple juice or 1 c water plus 1 tablespoon honey
3/4 c peanut butter ( I use Sun Butter- sunflower seed butter)
2 cups sliced jerusalem artichokes ( I didn't have at all)
3 cups any dark leafy greens ( I use whatever I have and at least 6 c)

Sautée onions, add sweet potatoes, garlic and cayenne, cover for 5 min. Add everything else except artichokes and sun butter and greens. Bring to boil, reduce heat and simmer. Remove a cup or so and mix with sun butter until it melts. Simmer until soft and yummy. Serve with injera (fermented ethiopian bread) or millet.

Soo Lucky