1. Preheat oven to 425°F.

2. In a large bowl, mix radishes with olive oil and spices.

3. Lay the radish slices in a single layer on a lightly greased baking sheet.

4. Bake for 15-20 minutes, or until chips are crisp and lightly browned.

1. Preheat oven to 450°F.
2. Carefully remove the peel with a sharp knife or peeler.
3. Remove seeds with a spoon.
4. Cut the squash into long, thin rectangular pieces (like fries).
5. Cover pieces in a liberal amount of salt and let them sit for 10–15 minutes.
6. Then soak pieces in a bowl of water for up to 30 minutes. If needed, you can let them sit and soak overnight.
7. Drain the water; pat them very dry.
8. Toss with coconut oil.
9. Lay them on a baking sheet and season with sea salt or your favorite seasoning.
10. Bake for 10 minutes; flip the fries over with a spatula and bake for another 10 minutes so both sides get browned.
11. The fries are done when they brown on the edges. You want them crispy, not soggy.

1. Put oil and cumin seeds in a large (12 inches or wider), deep fry­ing pan and place over medium heat. When seeds start to sizzle, add apples and cook, stirring occasionally, for about 2 minutes, until apples start to soften.
2. Stir in sauerkraut and cider and bring to a simmer. Adjust heat to maintain a simmer, cover partially, and cook for about 15 min­utes, until apples are just tender. If more than a little liquid remains, uncover pan and simmer vigor­ously for a few more minutes to reduce liquid. (This is a matter of per­sonal preference, however. If you like more liquid, you can leave it.)
3. Stir in pepper. Serve hot or at room temperature. The sauerkraut will keep, tightly covered, in the refrigerator for up to 3 days. Reheat before serving.

1. Preheat oven to 350 degrees F.
2. Turn acorn squash upside down onto a cookie sheet. Bake in oven until it begins to soften, approximately 30 to 45 minutes.
3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards.
4. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
5. Place squash in the oven and bake another 30 minutes. 

Preparing the Tomatoes

1. Cut the tomatoes into [q:1/4]-inch rounds, cutting out the tough core in the top slices.
2. In a large bowl, combine 3 quarts cold water with the pickling lime and add the tomatoes. Cover the bowl and set aside at room temperature for 8 hours or overnight.
3. Drain in a colander, rinse well, and cover with cold water. Let soak for 1 hour, then drain. Repeat the soaking and draining two more times to remove all of the lime; do not skip this step, as it’s necessary to remove all of the lime so that the pickles will be acidic enough for preservation.

Canning Process

1. Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
2. In a wide, 6- to 8-quart preserving pan, combine the vinegar, sugar, salt, celery seeds, celery, and ginger. Bring to a boil, then add the drained tomatoes. Return to a boil and cook, gently pressing down on the tomatoes to keep them mostly submerged, for 15 minutes. The tomatoes will become somewhat translucent.
3. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel.
4. Drain the water off the jar lids.
5. Use a slotted spoon to transfer the hot tomatoes to the jars. (If you’d like, insert a round of onion or two between some of the tomato slices.) Ladle in the hot syrup, leaving [q:1/2] inch headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar.
6. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just fingertight.
7. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 10 minutes to process.
8. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

1. In large saucepan, combine onion, bell pepper, and oil. Saute over medium heat for 7 minutes.
2. Add celery, garlic, chilies, Cajun spice, and tofu. Reduce heat and gently simmer, stirring occasionally for 5 minutes.
3. Add tomatoes with juice. Increase heat and bring to boil, stirring up browned bits in bottom of pan.
4. Reduce heat and simmer for 10 minutes.
5. Add black and red beans with liquid, parsley, and savory. Simmer for 5 to 10 minutes or until heated through. Add molasses, if using. Add salt and pepper to taste.

1. Rinse greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook greens until just wilted down. Remove from heat.
2. Place all ingredients in the container of a food processor. Process until smooth. Add [q:1/4] cup water, as needed, to achieve a medium-thick consistency.
3. Transfer to a serving bowl. Serve as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.

1. Preheat oven to 450°F.
2. Combine water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
3. Coat cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
4. While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
5. Pour hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.

Sourdough Sprout Bread Growth: Stage 1

Sourdough sprout bread connects us to the nourishing life-processes of growth.

Making Sourdough Starter

• A week before baking, mix a tablespoon of flour and of water, adding more each day. Keep at room temperature.
• Add a spoonful of buttermilk or fresh lemon juice to encourage fermentation.
• Two days before baking: soak einkorn grains overnight. Rinse daily.

Making the Sourdough Sprout Bread Dough: Stage 2

• Blend together equal units of sourdough and sprouted grains, leaving the grains partially whole.
• Mix together in a bowl with 2 units of einkorn flour and sea salt to taste. Adjust amount of flour so dough holds together well. Knead lightly.
• Add raisins, nuts or maple syrup for a festive sweet bread, or grated carrots, etc. (Add more sprouts for a Bavarian-type bread. More flour for sandwich bread.)

Forming the Sourdough Sprout Bread Loaf: Stage 3

• Brush olive oil and sprinkle flour in a bread pan.
• Flatten and roll or fold dough several times to form a loaf. Place in pan.
• Slow-ferment in refrigerator overnight.
• Take out next day, let warm to room temperature, dust top with flour and bake.

1. Make Sweet Potato Chips

   1. Preheat oven to 450 degrees F and line baking sheet with aluminum foil.
   2. Mix together olive oil and cayenne pepper and brush onto sweet potato slices. Place on baking sheet. Sprinkle with salt to taste if desired.
   3. Bake about 8-10 minutes on each side.

2. Make Coleslaw and Serve

   1. Mix together all ingredients.
   2. Chill in refrigerator.
   3. Serve with sweet potato chips.