Thank you to our friends at Pachamama Coffee in Davis, California for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
8 cups of water
6 oz Piloncillo/Panela or dark brown sugar
1 stick Mexican cinnamon
1 star anise
1 tsp cloves
8 Tbsp Pachamama’s Single Origin Mexico coffee, ground
Directions
In a medium saucepan, add water, cinnamon and Piloncillo (or brown sugar). Lower heat and simmer until piloncillo is dissolved, about 7 minutes.
When the water starts boiling, add coffee, turn heat off and stir. Cover pot and steep 5 minutes. Pour through strainer and serve.
Pronounced “Zhoog,” this spicy pepper cilantro sauce is a staple of Middle Eastern and Israeli cuisine, originally hailing from Yemen. The name comes from the Arabic sahawiq for “to pestle.” Traditionally, the ingredients are crushed with a mortar and pestle to create the desired consistency, though feel free to use a food processor if you choose!
Quick and easy to make, it lends a huge burst of flavor to all kinds of dishes. Dial the heat up or down by varying the type and amount of fresh chiles you use. Zhug is the perfect condiment to falafel, sabich bowls, and even shakshuka. Or get a little sassy with your grilled cheese sammy, pizza or wings.
There are red or green zhugs, depending on the type of peppers you use. This one is a green version, but feel free to switch it out for a red serrano or another spicy favorite.
Ingredients
1-3 whole jalapeños, sliced **
2-3 garlic cloves
1 bunch cilantro, leaves and tender stems only (about 1 tightly-packed cup)
3-4 fresh mint leaves
½ tsp ground cardamom
1 tsp cumin, whole seeds or ground
1 tsp caraway seeds – optional
¼ tsp peppercorns
½ tsp kosher salt, plus more to taste
1/3 cup olive oil, plus more as needed for consistency
2 Tbsp fresh lemon juice
½ tsp chili flakes
Directions
Over medium-low heat, toast any whole spice seeds in a dry skillet until fragrant. Let cool slightly.
Place toasted spices and all remaining ingredients – except lemon juice, olive oil, chili flakes – in food processor and pulse until uniformly chopped. Add lemon juice and olive oil and pulse into a coarse paste. Add a bit more oil for a looser version.
Taste for salt/heat levels; adjust as desired with more salt and some/all of chili flakes.
Can store in sealed jar in fridge for up to one week.
**Note: Start with less if unsure of heat level. For more heat, use serrano chiles.
Thank you to our friends at Ozark Natural Foods in Fayetteville, Arkansas for this refreshing treat!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
5 cups spiced apple cider
3 cans San Pellegrino Limonata
1 cup orange juice
1 Pink Lady apple, sliced
1 orange, sliced
Mountain Valley Sparkling water, to top it off
2-3 sprigs rosemary
3-4 cinnamon sticks
Directions
In a pitcher, add apple cider, San Pellegriono and orange juice. Gently stir to combine.
Add in apple slices and orange slices. Top it off with Mountain Valley Sparkling Water.
Fresh mustard is fun and easy to make. Yellow mustard seeds are more mild; brown and black pack more heat. Take the recipe in a number of different directions using the optional ingredients.
Ingredients
6 Tbsp mustard seeds
½ cup mustard powder
½ cup water or beer
3 Tbsp vinegar – cider, white wine or sherry
2 tsp salt
1 tsp ground turmeric (optional)
2 Tbsp honey (optional)
¼ cup minced fresh herbs, such as basil, thyme, rosemary, tarragon (optional)
Directions
Using a coffee/spice grinder or mortar and pestle, grind mustard seeds for a few seconds. Keep them mostly whole since you’re also using mustard powder.
Pour semi-ground seeds into a bowl and add salt, mustard powder and one of the optional ingredients, if using.
Pour in water or beer, still well. When all is incorporated, let sit for up to 10 minutes (the longer you let it sit, the more mellow it’ll be). Pour in the vinegar.
Pour into glass jar and store in fridge. It’ll be runny and will thicken up overnight. Wait at least 12 hours before using. Will last a year stored in the fridge.
What is Gomasio? It’s a Japanese seasoning blend. “Gomasio” means “salt & pepper,” as it’s traditionally made with black sesame seeds and white sea salt.
With this delicious combination of toasty sesame seeds and salty seaweed, you can add a nutritive boost and subtle richness to just about any savory recipe. Switch up your table salt with this spice mix and customize it to your heart’s content.
Ingredients
1 cup raw unhulled sesame seeds
½ cup dulse flakes
2 Tbsp hemp seeds
2 Tbsp milk thistle seeds
1 Tbsp Himalayan pink salt
Optional Additional Ingredients
Use 2 tsp to 1 Tbsp according to your taste:
Nutritional yeast
Smoked paprika
Dried nettle leaf
Peppercorns – finely ground
Garlic granules
Fennel seed
Dandelion leaf
Flax seeds
Chili flakes
Caraway seeds
Cumin seeds
Dried oregano
Dried holy basil
Directions
Dry toast the sesame seeds by gently warming them in a pan over medium heat, tossing or stirring constantly.
When the oil begins to release and the seeds start to turn golden, remove the seeds from heat and place in a bowl to cool. Be very careful not to let them burn!
Next, toss all ingredients together until well mixed.
Rinse lemons and score peels about ¼ in. deep down length of lemons, spacing slashes about 1 inch apart. In a 2- to 3-quart nonreactive pan, combine 2 ½ cups water, kosher salt and lemons. Bring to a boil over high heat, then reduce heat, cover and simmer until lemon peels are tender when pierced, about 12-15 minutes.
With a slotted spoon, transfer lemons to a pint-size widemouthed canning jar with a rubber ring seal (so salt water doesn’t rust the metal). Reserve the salted water.
Add cloves, bay leaf, cinnamon stick, coriander seeds and black peppercorns to the jar. Press lemons down slightly to release juices. Pour enough of the reserved salted water over them to cover completely and seal with the lid.
When cool, chill at least 5 days, turning jar occasionally (lemons may darken a little), or up to 3 months. To use, lift lemons from liquid, scrape out soft pulp, and sliver or chop peels.
