Food is an essential part of Frank Cook’s legacy and through April 2013 to December 2014 we posted recipes from his archives in anticipation of an upcoming cookbook. Now that all recorded recipes from Frank that we have found so far have been posted we are now switching over to posting one recipe a month from members of Frank Cook’s community.
July 2016
Liqueurs
Some great plants and fungi to experiment with include Cinnamon, Cloves, Hawthorn, Elderberry, Ginger, Turmeric, Angelica, Vanilla, Turkey tail mushroom, Reishi mushroom.
May 2015
Bliss Bites
from PHI Executive Director Marc Williams
2 Cups Dried fruit
1 Cup Nuts/Seeds
1/2 Cup Liquid sweetener (i.e. Maple Syrup, Molasses, Honey)
Instructions:
Blend dried fruit, nuts/seeds and liquid sweetener in a food processor until well mixed
Take mix by the spoonful and roll into a ball
Balls can be dipped into all sorts of coatings i.e. Cocoa, Spirulina, Cayenne, Sea Salt, Coconut, Sesame Seeds, etc.
April 2015 Recipe
Vegan Macaroons
from PHI Executive Director Marc Williams
Ingredients:
2C Coconut
4 Ripe Bananas
1/2 C Walnuts
1/4 C Cocoa
Instructions:
Mix ingredients together and place by the spoon full on well greased cookie sheet
Bake at 300 degrees for 25 minutes
Makes approximately 20 cookies
March 2015 Recipe
Quinoa Tabouleh
From PHI Board of Directors Member Robin Harford www.eatweeds.co.uk
Ingredients
½ cup of cooked quinoa
1 handful of chopped parsley
1 handful of chopped oxeye daisy leaves
¼ cup of chopped fresh mint leaves
4 medium tomatoes chopped
¼ cup of light olive oil
1 lemon (juiced)
½ tsp sea salt
1 garlic clove (chopped finely)
Suggested Instructions
When quinoa is cold, place into a bowl.
Next add the chopped parsley, oxeye daisy leaves, mint and garlic. Mix
thoroughly and allow to sit for 30 minutes or until ready to serve.
Just before serving add the tomatoes, olive oil, lemon juice and sea
salt. Mix thoroughly, and allow to sit for 15 minutes then serve.
Serves: 2
February 2015 Recipe
Basic Dressing
from PHI Executive Director Marc Williams
Ingredients:
2/3 C Oil (Olive, Sunflower, Safflower)
1/3 C Acid (Vinegar, Lemon Juice, Orange Juice)
1/4 C Fresh Herbs (2 T for dry)
1 Clove garlic or similar amount of other onion family member
Sea salt to taste
Instructions:
Combine ingredients in blender adding oil last while blender running to ensure emulsification.
January 2015 Recipe
Basic Pesto
from PHI Executive Director Marc Williams
Frank taught me to think of Pesto more as a genre than an exact recipe. This has led me to make pestos that reflect what is locally and seasonally available as well as my own personal preferences and budget. You can think of it as a paste made of any green that can be eaten raw, any nut or seed, any type of cheese and any oil that works for you.
Ingredients:
2 C Fresh herbs i.e. Basil, Parsley, Cilantro, Wild cress, Chickweed, Sorrel, Garlic
Mustard, Nasturtium etc
2 Large garlic cloves or similar amount of other onion family member
1/2 C Cheese i.e. freshly grated Parmesan, Romano, Asiago or Feta
1/4 C Nuts or seeds i.e. Almonds, Pine Nuts, Walnuts, Pecans, Sunflower Seeds,
Pumpkin Seeds, Acorns
1/2 C Olive oil or other oil
Salt and Pepper to taste
Instructions:
Combine all ingredients in a food processor, blender or mortar and pestle
Save nuts and/or seeds till last to preserve texture