Rosé Consumé

I have been having a great time developing new RAW recipes.

Today, I made a consumé that was clear and full of flavour.  It is a rose color because I used one leaf of rhubarb chard in the base.  Using hot (not boiling) water and warmed cups gives a bit of warmth to the consumé.

Sprouts

Sprouts are an easy and inexpensive way to get nutrient dense fresh food in the middle of winter ~ or anytime of year.

We are taking the `Wild Edibles and All-Season Survival Skills``  class with Sergei Boutenko offered by the Women`s Wellness University.   





 Our homework assignment for last week was to grow some sprouts and plant some of them to eat as shoots.

We sprouted yellow peas, buckwheat, rye, and alfalfa.  What we didn`t plant, we ate on top of cooked brown basmati rice.