January 2012 - Page 2 of 2 - Morning Song Farm
One bunch of carrots, peeled and grated
4 green onions, chopped
3 tablespoons minced cilantro
16 kumquats, quartered lengthwise and seeds removed
3 tablespoons white wine vinegar
1 tablespoon grated lime peel
2 teaspoons dijon mustard
1/2 teaspoon sweet paprika
1/2 cup olive oil
Salt and pepper to taste
8 large lettuce leaves
Mix carrots, green onions, cilantro and kumquats in bowl.
Combine vinegar, lime peel, mustard and paprika, and then wisk in oil.
Season vinegar mixture with salt and pepper to taste.
Pour mixture over carrot/kumquats. Toss to coat evenly, and chill for at least two hours.
Spoon salad into lettuce leaves and serve.
This is a little heavy, I think it’s best sliced thick and toasted.
1 cup of kumquat puree: Halve fruit, and flick out the seeds. I use a Cuisinart or my Vitamix to puree.
3/4 cup of honey
2 Tbs. oil
1 Tbs vanilla
1 1/4 cup of whole wheat flour (I buy the whole grain and Vitamix the flour as needed. Like coffee, flour is best when freshly ground.)
1 cup of rolled oats
1/4 cup flaxseed meal. (I buy the whole seed and Vitamix. It’s super easy!
1 Tbs. baking powder
Pinch of salt
2 Tbs. cinnamon
1 1/2 cups of chopped nuts and dried fruit like raisons, persimmons, etc.)
Put all dry ingredients into a mixer, mix thoroughly. And then add wet ingredients. Combine well, add fruit and nuts. Use a greased loaf pan and bake at 350 for 45-55 minutes. Don’t over cook.