Cosmic Rhino

I’m so excited! I just restored a computer back-up from 2004 and I found one of my favorite recipes from Jill’s kitchen. It’s delicious, especially toasted with a little honey!

Ingredients:

• ¼ cup flax seed
• ¾ cup canola oil, plus more for pans
• 4 cups whole-wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 3 cups buttermilk
• ¾ cup blackstrap molasses
• 2/3 cup toasted wheat germ

Brussel sprouts are in season this time of year and I can’t get enough of them! Brussel sprouts, a cruciferous vegetable (along with broccoli and cauliflower), are chock full of cancer-fighting antioxidants such as vitamin C and beta carotene. And, they have a fair amount of protein. They’re easy to cook as well. Lemon is a perfect accent for brussel sprouts as it enhances their nutty flavor, which is why I love this recipe:

Ingredients:

• About 20 brussel sprouts, washed, outer layers removed, and halved.
• 3 shallots, sliced thin. Can also use about 1/4 C minced onions.

I just got a big head of green cabbage in my last batch of vegetables from the Tierra Miguel Foundation’s farm. I normally just use cabbage for fish tacos but 1 head would require that I make 40 tacos, which was not going to happen. So, I pulled out the cookbooks to try something new. This recipe is from America’s Test Kitchen who publish Cook’s Illustrated magazine. I made it last night and it was tangy, light and delicious. And it was easy!

Ingredients:

• 1/2 medium head (1 lb) of red or green cabbage, shredded.