The Plant Ally Feast

Black Eyed Peas with Lemon Balm & Dill

3 cups black eyed peas-cooked and drained
2 c. shredded carrots 
3 beets, shredded
3 kale leaves shredded
handful of garlic scapes- chopped
handful of dill minced-chopped
handful of lemon balm chopped
lemon balm & dill infused vinegar
olive oil
balsamic vinegar
cayenne pepper
black pepper
sea salt

 Combine all ingredients and refrigerate overnight. It will slightly ferment after 24 hours or so.

LemonBalm Infused Rice
Make 1 quart of lemon balm infusion.
Let sit overnight.
(3 cups infusion : 2 cups of basmati rice)
Boil strained infusion in sauce pan
Add basmati rice
Cook on low , covered for 20 mins
Add the juice of 1/2 lemon
Garnish with lemon balm leaves

 

Aurons Vervain Casserole (below)

 

Category : Uncategorized