Berry Sauce

Sauces are great to pour over vegetables, marinade meats, add flavors, bind ingredients, use as a base for stews, serve over desserts, placed on the side of a meal, or any way you like.

Makes about 2 cups (5 dl)

2 cups (25 g) organic berries (Try mixing several types of berries.)

1/4 cup (60 ml) water

dash or two crushed coriander seeds

2 Tbs. (12 g) cilantro or parsley

1 Tbs. (6 g) chopped mint

2 Tbs. (45 ml) organic lemon juice

12 berries for garnish

optional herbs with berries:

• blueberries: lavender, thyme, oregano, marjoram, rosemary, basil, sage
• strawberries: mint, basil, and lavender
• blackberries: mint, oregano, rosemary, sage, and thyme
• raspberries: thyme, basil, oregano, bay

1. Cook the berried on low heat with water until soft. Add more if needed. Maybe 10 minutes.

2. Remove and push the berries and juice through a sieve.

3. Discard the seeds.

4. Mix the herbs and juice.

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Herb Cheese

It's fun to make your own cheese and add whatever you like. This creamy, vegan cheese has nuts and seeds.

Makes 2 cups

Store in the refrigerator 

up to 3 days.

1 cup (65 g) each organic nuts and seeds of your choice (cashews, pistachios, pecans, walnuts, almonds, macadamias...; pumpkin, sunflower, poppy....

1/2 cup (120 ml) water or (dairy-free) milk

4 Tbs. (60 ml) each organic: apple cider vinegar and lemon juice

1 organic minced garlic clove

1/2 cup (65 g) chopped herbs: basil, cilantro, chives, parsley, thyme, rosemary, oregano, tarragon, dill, sage, Italian or Greek seasonings,...

optional: 2 Tbs. (30 g) nutritional yeast

1. Pour boiling water over the nut(s) and seed(s).

2. Set aside for 20 minutes.

3. Drain and add to a blender along with the water/milk, lemon juice, vinegar, garlic, and optional yeast

4. If it is too thick, add more liquid, 1 Tbs. (15 ml) at a time.

5. Transfer to a bowl and fold in the herb(s).

6. Sever with (gluten-free) chips and/or sliced bread, organic vegetables..., spread on sandwiches  and/or toast..., on raw or cooked vegetables side dish, or on meats...

or in French

Régalez-vous! 

(Treat yourself!)

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Greek Dressings

Greeks use two terms for dressings based on the ingredients. Use on salads, marinaded for children, fish, or roasted vegetables.

ένα / EN-a/ 1. Combined all the ingredients into jar. Close with a lid and shake well, 

or whisk in a bowl.

δύο /THEE-oh/ 2. Let it sit for 15-30 minutes.

τρία /TREE-a/ 3. Refrigerate up to 4-6 weeks.

τέσσερα /TESS-air-uh/ 4. Let it sit at room temperature for 15 minutes before using.

λαδολέμονο (Greek)

/ladolémono/

olive oil and lemon juice

1/3 cup (80 ml) olive oil

2 tsp. (4 g) (Greek) oregano

3 Tbs. (45 ml) organic lemon juice

λαδόξιδο

/ladoxido/

a vinaigrette 

1/2 (120 ml) olive oil

3 Tbs. (45 ml) red wine vinegar

minded organic garlic

1 tsp. (2 g) oregano

dash of Himalayan salt and black pepper

1/2 tsp. (2,5 g) Dijon mustard

optional: 

• 1 tsp. (5 g) organic honey
• feta cheese

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Walnut Paste à la Georgia

There are many variations of this recipe found in the western and central parts of the country. 

Over a million years of culture has given the region UNESCO World Heritage Sites, working winemakers, agricultural files, and medieval villages and towns. 

Spread on vegetables, add to sauces, thicken stews, place on an hors d'oeuvre tray, fill cookies, blend in a smoothie...Find something you like to use the walnut paste.

ნიგვზი საკმაზი (Georgian)

/nigvzis sakmazi/

Serves 4

~Use organic ingredients as best as possible.~

2 cups (260 g) walnuts

2 tsp. (4 g) coriander powder

3 Tbs. (45 ml) apple cider vinegar 

cayenne 

1 onion

garlic

dill

cilantro or parsley

optional: 

• fenugreek powder
• coriander powder
• saffron powder
• mint
• chili

ერთი /erti/ ა 1. Blend all the ingredients in a food processor.

ორი /ori/ ბ 2. Store in the refrigerator for up to 2 weeks.

სამი /sami/ გ 3. Add a little water to thin it, if you like.

                                                     გემრიელად მიირთვით!

                                                     /gem-ri-el-ad mi-irt-vit/ (formal)

                                            "Eat deliciously" or "Enjoy your meal"

გემრიელად

 /gem-ri-el-ad/ (informal)

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Bavarian Stew

Pichelsteiner is a German stew with three kinds of meats and vegetables. One store is that the dish is traced back to an innkeeper in the early 1800s. It is named after the Büchelstein mountain and the annual Büchelsteinerfest since 1839. 

Bavaria has 54 food specialities protected under European law. Its cuisine dates back to medieval times (ca 481-1350). People as well as conquerors brought different cooking dishes to the area.

Pichelsteiner (Bavarian German/Bairisch) 

Serves 6

~Use organic as much a possible.~

1 pounds (455 g) each: (grass feed) stew beef, pork, and lamb, cut into chunks

3 Tbs. (45 g) each: (gluten-free) flour and (dairy-free) butter

1 chopped each: onion, leek, and celeriac (peeled)

minced garlic

cubed potatoes (mixed types, eg. sweet, yellow, and/or yams)

shredded cabbage

chopped carrots

4 cups (960 ml) chicken broth

2 tsp. (4 g) each: crushed caraway seeds and cumin

2 bay leaves

garnish: parsley

~Bairisch~

oas 1. Coat the meats with flour and brown in the butter. Remove and set aside.

zwoa 2. Sauté the onions about 5 minutes.

drei 3. Add garlic for a few minutes; the leeks for 5 minutes; potatoes, carrots and celeriac for another 5 minutes; add cabbage.

fiare 4. Add the meats, broth, and spices, low the heat and cook for about 50 minutes. Inside temperature of the meats 145ºF/63ºC.

fimfe 5. Remove the bay leaves.

sechse 6. Serve garnished with parsley.

An Guadn! (Bayrisch)

Guten Appetit! (German)

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