Check this space frequently for Diva Delicious recipes!
The 15-Second Dressing
1/3 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/4 tsp. sea salt (use Celtic sea salt)
fresh ground black pepper, to taste
Place all the ingredients in a clean glass jar. (A recycled nut butter jar is perfect for this task.) Screw the lid on securely and shake vigorously for 15 seconds. (OK, let me be clear here. You shake the jar up and down vigorously and not yourself.) Pour over organic greens or kale and toss well. Serve immediately.
Store left over dressing right in the jar, in the fridge for up to 5 days.
If you want to be more fancy, try adding:
2 Tbsp. chopped fresh herbs, such as dill, parsley, or mint
or 1 Tbsp. minced shallot
Recipe by Karen Diggs
Simply Delicious Sauerkraut
(Please use only organic vegetables)
1 lb. cabbage, cored and shredded
1 medium carrot, peeled and shredded
3 slices fresh ginger root, chopped (each slice about the size of a quarter)
1 Tbsp. sea salt
*filtered water (as needed)
1 large mason jar (2 Liters-size)
Place the shredded ingredients in a large bowl. Wash your hands. Sprinkle salt over the vegetables and massage the mixture by squeezing handfuls of the mixture between your palms and fingers with a medium firm pressure. Do this for about 5 minutes or more. The cabbage should feel moist and slightly soft after the massage. The purpose of the massage is to help release juice from the cabbage. The longer you do so, the more cabbage juice will be released. So enjoy it and go beyond 5 minutes if you so desire. Now place the mixture into a clean large mason jar. Really pack it in. Use a potato masher to help temper down the cabbage and to help build up more liquid. Be sure to leave at lease 2 inches of clearance from the top of the jar.
Depending on the quality of the cabbage, you may get a lot of juice. If there is enough liquid to reach the top of the vegetables, then you will not need additional water. If your mixture is too dry, add enough filtered water to just cover the sauerkraut-to-be. Now close the lid and leave the filled jar in a dark cool spot. (68 – 72° F is ideal) Allow the fermentation process to do its magic for 14 days. During this time, do not open the jar unless too much cabbage juice starts be released and spills out. In which case, gently open the top and pour out excess liquid. Then close the lid immediately.
After 2 weeks, place the jar in your refrigerator. Enjoy your probiotic rich sauerkraut as a condiment with meals. About 1/3 cup is a good serving size.
(*If you do not have a filtration system that removes chlorine, boil the water first for 10 minutes to allow the chlorine gas to evaporate. Let water cool off before using. The chlorine can hamper the fermentation.)
Recipe by Karen Diggs, NC + Therapeutic Chef
16 oz. amazake, almond flavor
2 Tbsp. cocoa powder, unsweetened
3 Tbsp. kudzu powder
¼ cup water
Pinch of sea salt
Place amazake and cocoa powder in a pot. Bring to a gentle simmer. Add in pinch of salt. Make a slurry with the kudzu powder and ¼ cup water. Add to the simmering mixture and stir with a wooden spoon until mixture thickens to the consistency of pudding. Spoon into 4 small ramekins or small glasses and allow to chill in the fridge for at least one hour. This pudding is rich, so a little delivers much satisfaction!
Serve with dollop of whipped cream or coconut milk over the cocoa pudding.
More about kudzu:
* Kudzu (pueraria montana) is a vine in the bean family that was introduced to the US, from Japan, in the 1800′s to stop land erosion. It is known as “the vine that ate the South” as it can grow up to a foot per day in the Summer.
* In TCM (Traditional Chinese Medicine), kudzu is used for fever, digestion, muscles cramps, and menopausal symptoms such as hot flashes.
* This herb can increase circulation thus helping to ameliorate cluster headaches.
* In animal studies, kudzu has been shown to be effective in lowering blood pressure and increasing insulin sensitivity.
* In both animal, and human studies, kudzu has been found to be helpful in aiding against binge drinking.
Now, let’s look at amazake. It literally means “sweet saké”, although it is non-alcoholic. This sublime libation is made with cooked sweet rice which is then inoculated with koji (an Aspergillus culture) for 6 – 10 hours. The enzymes from the koji breaks down the carbohydrates in the rice and develops an intense sweet flavor. Amazake is dairy free, wheat free, and contains no added sugars.
Kudzu – you can find it at any good health food store. My favorite place to purchase is through Mountain Rose Herbs. This great on-line store has the best price and it’s organic! check it out. Amazake and Xylitol can be found at Rainbow’s Grocery in SF, or Berkeley Bowl in Berkeley.
Easy Sautéed Greens with Walnuts
1 bunch chard or kale
1 Tbsp. coconut oil or organic butter
2 cloves garlic, minced
2 tsp. fresh lemon juice or apple cider vinegar
Sea salt & pepper, to taste
Wash the leaves and remove the stems, then rough chop the greens. In a medium sauté pan, heat the coconut oil or butter and toss in the garlic. Cook for about 30 seconds and add in the greens. Using a pair of tongs or a wooden spoon, stir the greens around for about one minute. Season with salt & pepper and add in the lemon juice or apple cider vinegar. Continue to sauté for a few more minutes until greens are very soft. Transfer to a plate and top with walnuts.
(Note: The lemon juice/ or vinegar is added to help draw out minerals from the greens so that we can better absorb the nutrients.)
Recipe by Karen Diggs
This is one of our most popular snack recipes. We give them out to participants on the last day of our workshops as a celebratory congrats! They’re great to quell sugar cravings and provide an afternoon energy boost. Better than a snickers bar!
Drain the soaked nuts and place in a food processor along with the other ingredients (except the coconut flakes). Blend until ingredients are well mixed and forms a ball. You may need to add in a little more water to facilitate the blending. Add extra water one tablespoon at a time as needed. (The mixture should feel soft). Pinch off a well rounded tablespoon of mixture and roll between your palms into a ball. Keeping your palms moist with water will prevent sticking, and help to make smooth rounded spheres. Place the coconut flakes on a large dish and roll the date balls to coat.
Once they are well coated, they magically transform into Divas’ Delights! Yummy. Store in a air-tight container.