From Alice Enevoldsen

Raisin Mix

• 2/3 cup raisins
• 2/3 cup dried cranberries
• 2/3 cup currants
• 2/3 cup golden raisins (the ones I’ve found have sulfites)
• 14-30 bite-size/petite dried prunes
• (2/3 cup dried cherries — as soon as I find a safe source)

That makes 6 one-third-cup servings. (The currants end up packing in between the other fruits). That’s the recipe I used for my toddler

For adults (and other people who are good at chewing before swallowing) I’m adding:

• 2/3 cup roasted soybeans (I found Roland Feng Shui Roasted Edamame to be safe for my family)
• 2/3 cup peanut-free sunflower seeds (the only ones I know of are NoNuttin’ Raw, Unsalted Sunflower Seeds by Libre Naturals)
• 2/3 cup nut-peanut-milk-egg free chocolate chips (I used Divvies, but Enjoy Life, No Nuttin, Amanda’s Own make some. Hopefully soon so will Premium Chocolatiers)

Add this last, preferably at the very last minute before you head out the door. If you add it earlier these crunch bits will get soft.

• 2/3 cup Divvie’s caramel corn or NoNuttin’s Vanilla Caramel Granola or home-made granola (rolled oats+honey+cinnamon on a baking sheet)

Directions:

Mix everything but the prunes and the corn or granola

Divide into 1/3-cup sealed serving bags (for toddlers) or 2/3-cup sealed serving bags (for adults). Be sure to toss the mixture as you’re bagging to get currants in every bag (they sink to the bottom).

Divide the prunes evenly among the bags.

Put in your pantry for snack emergencies or go hiking. It’ll keep at least a little while, depending on your climate, the temperature in your pantry, and how well the bags seal.

For people who chew

I may increase the ratio of soybeans and caramel corn/granola in the adult version. I’m happy with the ratio in the toddler “raisin mix.”

From Corinne Cooley

• 3 Russet potatoes (no, really … use Russets for this)
• 5 Tablespoons canola oil
• salt
• pepper

Directions:

Before you turn on the oven, move the rack as far down as you can. Then preheat the oven to 475F. Use 4 tablespoons of oil to grease a cookie sheet. Season the pan with salt and pepper.

Cut the potatoes into fries. Soak the potatoes in the hottest tap water available for 10 minutes. Dry the potatoes completely, toss with 1 tablespoon oil, and lay out on cookie sheet. Cover with foil and tuck in tightly.

Bake 5 minutes. Remove foil.

Bake until the fries are beginning to get golden brown on the bottom (15-20 minutes). Flip – but make sure you still have only one layer of potatoes.

Bake until done – crispy (5-15 minutes).

Rotate the pan if the fries are cooking unevenly.

Remove from pan and drain on paper towels. Salt.

From Jason Enevoldsen

• 2 medium cloves garlic, finely chopped
• 2 cubic inches ginger, finely chopped
• 1/3 cup sake
• 1/3 cup Maggi
• 2 Tbsp seasoned rice vinegar
• 1 ½ Tbsp potato starch
• A little canola oil
• Pinch crushed red pepper
• 3 Tbsp chopped scallions
• 1 1/3 cup water

Directions:

In a small saucepan fry garlic and ginger until garlic starts to turn brown, just barely. Add crushed red pepper, scallions, fry lightly for 2-3 minutes.

Meanwhile whisk sake, Maggi and potato starch – make sure there are no lumps. Add water into sake/Maggi and mix thoroughly. Turn up the heat on the saucepan and add the liquid. Bring to a boil – boil for 3-4 minutes stirring constantly.  The color should change back to dark brown and almost transparent (the starch will be fully cooked).

Remove from heat and serve.

From Jessie Branom-Zwick

• Rice or other appropriate wraps, 2-3 per person?
• Napa cabbage, ½ head, shredded
• Carrots, 3 medium, julienned or peeled
• Red/orange/yellow bell pepper, 2, julienned
• Cucumber, 1-2, peeled and match-sticked
• Green onions, 6 (stalks, not bunches)
• Jicama (if allowed), 1 non-enormous, matchsticks
• Basil (regular or Thai)
• Pink grapefruit
• and/or any other non-starchy vegetables that look good

Directions:

Roll up the goodies in the wraps. Dip in dipping sauce.

From Jenn Purnell

• 2 ½ Tbsp canola oil
• 4 cloves
• 4 cardamom pods
• 4 peppercorns
• 1 bay leaf
• 1 onion, sliced
• 2 cups long-grain rice
• 1 Tbsp ground coriander
• ½ tsp ground cinnamon
• 3 cups beef or chicken broth
• 1 Tbsp brown sugar

Directions:

Heat the oil at medium, fry whole spices for a few seconds and add the onion rings. Cook until the onions are light brown. Add the rice and ground spices, cooking for a few minutes.

Add the broth and cook on low for 15 minutes.

Add the brown sugar, stirring quickly, then put the tight lid back on immediately! Cook another 15 minutes, or until the rice is done.

From Jenn Purnell

• 1/3 cup fresh mint
• 4 Tbsp lemon juice
• ½ green pepper
• 1 medium tart apple (peeled, cored, diced)
• 1 orange, diced

Directions:

Blender all ingredients.

From Jenn Purnell

• 1 ½ lbs butternut squash (or delicate)
• 6 Tbsp canola oil
• 2 Tbsp oat milk
• 3 Tbsp cilantro
• 1 tsp salt
• 1 tsp sugar
• ¾ tsp good dry English mustard (powder)
• ¾ tsp cumin (ground)
• 2 tsp lemon juice
• 5 fenugreek seeds
• ¼ tsp cumin seeds
• ½ chopped green bell pepper

Directions:

Peel, core, and slice up the butternut squash into bite-size pieces. Mix 1 tablespoon canola oil, oat milk, cilantro, salt, sugar, mustard, ground cumin, lemon juice, and 3 tablespoons water.

Heat the oil at medium, add the whole spices, and add the squash less than a minute later. Stir and cook for 5 minutes. Whisk the oat milk mixture and mix into the squash. Add the chopped bell pepper. Cover and reduce heat. Stir every 10 minutes, cooking for 40 minutes.

From Jenn Purnell

• Extra virgin olive oil
• Red wine vinegar
• Fresh rosemary
• Several shallots
• Garlic
• 4 large oranges (sliced thin)
• Brown sugar
• 2 lbs belgian endive – purchase heads that are pale white or cream colored with little green as possible (can done with green kale if no endive is available)

Directions:

Panfry shallots and garlic in olive oil. Toss in the endive (or kale), and toss to roast lightly. Serve into a large bowl and toss with all other ingredients. I think I need to use the word toss one more time in this paragraph.
Yum!

From Andrew Telesca

• 8 Cups Baby spinach
• 3 Tbsp Cider vinegar
• ½ Tsp Sugar
• ¼ Tsp Pepper
• Salt
• 8 Slices Bacon
• ½ Medium Red onion
• 1 Small Garlic clove, pressed

Directions:

Mix vinegar, sugar, pepper and salt. Set aside (dressing)
Fry the bacon and pour off the fat.
Leave a couple tablespoons of fat in the pan. Fry the chopped onion, add garlic and vinegar mixture. Scrape everything from the bottom of the pan and pour over spinach. Add crumbled bacon to the salad.
Eat.

via Corinne Cooley

• 3 chopped potatoes
• 1 chopped cauliflower
• ½ sliced onion
• 1 tsp coriander
• 1 tsp cumin (grind your own with a mortar and pestle)
• ½ tsp turmeric
• ¼ tsp ground cloves
• ¼ tsp ginger
• 2 bay leaves
• 3 tsp olive oil
• 1 Tbsp lemon juice
• ⅓ cup water

Directions:

Boil the potatoes until tender, 15 minutes. Drain. Heat the oil in a pan, and add the spices. Cook for less than a minute, adding onion, cauliflower and potatoes. Cook 3-5 minutes. Add lemon juice and water, cook covered until the cauliflower is done (6-8 minutes says the original recipe we got, but we found this takes a little longer, perhaps because we tend to double our recipes. We’d estimate 10-20 minutes).

This is posted today for my friend Beth who is eating lots of yummy cruciferous vegetables and wants more ways to get them than coleslaw. This is pretty good …