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Yesterday's dinner: Roasted vegetables with goat cheese curds and cabbage salad | by L. Z.
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Yesterday's dinner: Roasted vegetables with goat cheese curds and cabbage salad

This was delicious.

I cut all the vegetables (yams, sunchokes & beets) in cubes and mixed them with a bit of sea salt, extra virgin olive oil, lots of garlic, pitted homemade black olives and pieces of one apple.

Before placing in the oven I poured over the sauce that I prepared using 1/4 cup of cilantro pesto, 1/2 cup of kefir and 1/2 cup of leftover kamut porridge.

During baking this created quite tasty crust over the vegetables.

 

I baked this at 400 F for about 45min.

 

It was served with goat cheddar curds and red cabbage salad

 

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Some info about very tasty CASHEW FRUIT JUICE that we got from our organic food supplier:

 

In addition to being delicious, cashew fruit is a rich source of vitamins, minerals, and other essential nutrients. It has up to five times more vitamin C than oranges and contains a high amount of mineral salts. Fresh or frozen cashew fruit concentrate is as common a juice product in South American food stores as orange juice is in the United States. It is very perishable, however; therefore, no fresh cashew fruit is exported into the United States or Europe from South America.

Cashew fruits and their juice were taken by Europeans to treat fever, sweeten breath, and "conserve the stomach." The Tikuna tribe in northwest Amazonia considers the fruit juice medicinal against influenza, a wine made from the fruit is used for dysentery in other parts of the Amazon rainforest. The fruit juice and a bark tea are very common diarrhea remedies throughout the Amazon today, used by curanderos and local people alike.

  

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Taken on May 27, 2009