WINTER SOLSTICE

Kale Salad Appetizer

3 cups organic fresh kale lemon juice and zest 3 organic carrots 1 cup of chopped broccoli florets 3 tbsp walnut oil or olive oil 1 tbsp apple cider or balsamic vinegar handful of raisins and sunflower seeds sea salt and black pepper to taste

FESTIVAL OF LIGHT
Wild Boar w/Root Vegetables
1 whole wild boar leg a few pieces of nitrate free uncured bacon 10 sprigs each fresh organic rosemary & thyme 6+ garlic cloves a couple tbsp of sea salt some freshly ground black pepper 500mL Rhine Valley Pinot or any red wine 1 1/4 cup filtered or spring water 5 lbs root vegetables (carrots, beets, parsnips, parsley root, Jerusalem artichoke, rutabagas or potatoes)

Lingonberry Compote
2 1/4 lbs fresh or frozen wild lingonberries local raw honey a few allspice & juniper berries (slightly crushed) lemon zest

Rinse kale, broccoli and peeled carrots in cold water. Remove tough stems of kale and mince leaves. Sprinkle with lemon juice and zest. Let sit for 10 minutes to enhance the activation of enzymes and phyto nutrients. Cut carrots into julienne strips by slicing lengthwise into 1-2 inch sections, and then again, resulting in matchstick like strips. Mix kale, broccoli and carrots with, apple cider vinegar and walnut oil dressing. Sprinkle with dried fruit and seeds. Salt and pepper.

Crush a few allspice and juniper berries. Add berries and lemon zest to roughly smashed lingonberries. Add lemon zest and local raw honey to taste. Simmer until berries are cooked. Do not boil honey.

Rub boar with herb salt mixture and sprinkle with pepper. Wrap bacon strips across leg if desired. Place leg in oven proof roasting pan. Put pan in the center of oven preheated to 475F. After 10 minutes add wine and water, turn oven down to 250. Braise for a few hours. Peel all vegetables and cut into chunks. Season and place vegetables under the boar about an hour before it is done. Remove the leg from oven when internal temperature reads above 150F on a meat thermometer, preferably 176-185. Let meat rest for 10 minutes before carving. Serve boar cut in thin slices with vegetables and lingonberry compote.

2013 Traditional Wellness Consulting