Wild Desert Cook Book

2010-11-02T20:47:00.000-07:00

A version of this blog was published as a small concept booklet in 2009, along with the Wild Coast Cook Book and the Wild Mountain Cook Book. The books are available at Blurb.com.

Prickly Pear-Photo

2009-08-20T15:14:00.000-07:00

Cactus Blossoms

2009-08-20T12:42:00.000-07:00

Cookies
1/4 c acorn flour
1/4 c mesquite flour
1 c whole wheat flour
1 T dry egg replacer
1/2 t baking powder
1/3 c sugar (optional)
1/4 t dry ginger
1/2 c pine nuts
1/4 c oil
1/3 c milk, soy milk or rice milk
2 red cactus apples
1/2 orange

Measure out dry ingredients and mix. Peel cactus apple and push through strainer in order to keep cactus seeds separate. Discard seeds. Place the orange and cactus apple mixture in the blender. When liquefied, mix fruit mixture with oil and milk and then add to dry ingredients and stir. Spoon onto cookie sheet, making a depression in the center of each cookie and bumpy edges to resemble petals. Bake for 10-15 minutes at 350 degrees.

Frosting
1 T natural buttery spread
1/2 powdered sugar
Red and yellow food coloring

Mix the spread and sugar together. Separate into two bowls. Add red food coloring to one and yellow to the other. When the cookies have cooled, frost edges of cookies. Place a yellow center in the red blossoms.

Thanks to Sara Cunningham for help with presentation.

Kiwi Cactus Pads

2009-08-20T12:36:00.001-07:00

Kiwi
Red Cactus apple

So simple. Slice kiwi lengthwise and place on plate as cactus pads. Cut 1/4 red cactus apple into small pieces and top pads with small "flowers".

Jalapeno Jicama Opuntia

2009-08-20T12:29:00.000-07:00

1/2 jicama
1/2 red cactus apple
Mint jalapeno jelly
Lime, orange and lemon wedges

Slice jicama into long vertical slices. Peel. Coat with mint jalapeno jelly and a little lime juice. Arrange like cactus pads. Cut ends off red cactus apple and peel. Place small amount at top of jalapeno jicama cactus pads to resemble blossoms. Place wedges of citrus at base with more jalapeno jelly. Very refreshing!

Blooming Cactus-Photo

2009-08-14T00:24:00.000-07:00

Desert View-Photo

2009-08-13T23:48:00.000-07:00

Palm Grove Cookies

2009-08-13T20:01:00.000-07:00

The fan palm is native to California, but not the coconut palm, which can only grow in areas where temperatures never fall below 5o degrees. Although this recipe does not contain native ingredients, it is a reminder of the canyon groves of fan palms found in the Southern California desert.

Sugar Cookies
1/8 c natural buttery spread
1/2 c light brown sugar
1 egg or egg replacer
3 c whole wheat flour
1/4 t salt
3 t baking powder
1/2 c milk/soy milk/rice milk
1/2 t vanilla extract

Mix together spread and sugar, add egg and beat well. Add dry ingredients, milk and vanilla. Roll on floured board and cut with palm tree cookie cutters. Bake at 350 degrees for about 10 minutes.

Frosting
1/4 c natural buttery spread
1/2 c powdered sugar
Green and yellow food coloring

Thoroughly blend the spread with sugar and add one or two drops of food coloring. Frost cookies.

Desert Floor Omelet

2009-08-10T15:15:00.000-07:00

3 eggs
1/2 c chopped red pepper
1/4 c chopped cactus
1 chopped green onion
1 finely chopped broccoli floret
1/4 t garlic salt
Salt and pepper to taste

Chop ingredients and add to beaten egg. Chopped cactus can be washed and dried with a towel so that it won't be so gelatinous. Add garlic salt and salt and pepper. Spray frying pan with oil. Cook on low or medium heat until the egg mixture is soft but slightly firm. Turn omelet over and cook until other side is done.
Other breakfast foods, biscuits, etc can be added to this base by placing around them around the
edges of the omelet.

Red and Green Cactus Apple Sorbet

2009-08-10T14:54:00.001-07:00

Green Cactus Apple Sorbet
6 Green Cactus Apples
1/4 c Strawberry Kiwi Juice

Red Cactus Apple Sorbet
5 Red Cactus Apples
1 Orange
1/2 c Strawberry Kiwi Juice

For both these recipes, cut the ends off the cactus apples which have been washed. Then make a slit down the center and gently peel the skin off. Put juice in blender and slowly add pieces of fruit. Some persons leave the seeds in, but this example has been strained. You can try different fruit juices and add bits of different refreshing fruits to the final mixture. Pour into small bowls and freeze.

Topping or Addition (shown above on the plate above)
Finely chop rind and a bit of the fruit from a lime, lemon and an orange. These can be added to the blended mixture or placed on top as a garnish. You can also try other types of fruit such as pineapple or kiwi.

Desert Glow

2009-08-10T14:23:00.000-07:00

2 Red Cactus Apples
1 Orange

Here is another simple breakfast wake up. After cutting both ends off a red cactus apple, cut it in half and place it in the center of the plate. Then section the other cactus apple and the half and place them in a spiral around plate. Alternate with orange sections.

Orange Sunrise

2008-03-28T13:45:00.001-07:00

1 orange
2 blood oranges
4 or 5 red grapes

Slice 3 slices from center of orange. Section remainder of orange. For one slice leave white part on and place that on outermost edge. Stack round slices in center. Add orange sections, with blood orange sections next to top of round slices.Place blood orange sections at base of round oranges and sprinkle with red grape halves. Good for breakfast. Can be added to any meal.

Dunes with Green Sauce and Shredded Cabbage

2008-03-11T16:47:00.000-07:00

This uses the same Sand Dunes recipe. This version has shredded cabbage and green sauce. It can also be topped with other veggies, chicken, fish or beef.

Sunrise Over the Dunes

2008-03-11T11:12:00.001-07:00

Sand Dunes
1/2 t paprika
1/2 t chili powder
3 c couscous
2 c water
1 t chia seed
1/4 jalapeno, chopped finely
Boil mixture about 5 minutes, stirring constantly and making sure it doesn't dry out. It should be fairly stiff when finished. Form into "dunes" on plate by placing mounds and smoothing with fork.

Seared Sirloin Tip
1 pound sirloin tip, sliced lengthwise
2 sprigs rosemary
With heat and oil, sear and cook meat with rosemary.

Sunshine Beets
Peel and slice a golden beet and cut in shape of suns. Boil for 3 minutes.

Salsa
For this a prepared red salsa was used but your own salsa, green salsa and guacamole can also be added.

Place meat and rosemary at base of sand dunes and "suns" at top. Add small sprig of rosemary near suns. Add salsas, guacamole etc.

Cactus Pancakes-Prickly Pear and Cholla

2008-03-07T08:24:00.001-08:00

Thanks to Lynne Fletcher and Rose Tyson for presentation help.

1/4 c amaranth
1/4 c barley flour
1/4 c mesquite flour
1 c whole wheat flour
2 eggs
1/4 t salt
2 t baking powder
1/4 c oil

Topping: Prickly pear marmalade with agave nectar

Beginning with dry ingredients, mix all ingredients together. Heat extra oil in frying pan and use a spoon to form the shapes. The prickly pear pads are somewhat oval and can be made individually and then arranged. The cholla is more compact and should be made in one large piece. Take care when turning over. Cook until bubbles appear on top side, then turn over. Use small spoonfuls of prickly pear marmalade for the buds and flower of the prickly pear pancakes. Both types can be topped with agave syrup.

Desert Mesquite Drink

2008-03-06T08:52:00.000-08:00

This recipe is enough for one small demi tasse cup. It tastes very much like hot chocolate with a cinnamon and coconut flavor and is naturally sweet. No sugar needed. You can heat it for a hot chocolate-like drink, or serve it cold as a chocolate-tasting milk.

1 t mesquite flour www.casadefruta.com
1/2 c milk, soy milk or rice milk
Mix thoroughly. Serve hot or cold

Ocotillo Flowers-Photo

2008-03-04T16:43:00.001-08:00

Photo: Borrego, CA

Series Introduction

2008-02-20T13:13:00.000-08:00

This blog is part of a series of trial cook books featuring three areas of Southern California, with emphasis on San Diego County; www.wildmountaincookbook.blogspot.com, www.wildcoastcookbook.blogspot.com, and www.wilddesertcookbook.blogspot.com. It is an often revised learning process in preparation for books about the coast, mountains and deserts with their unique edible wild and native plants, as well as an attempt to translate these environments into food presentations. The blog also contains photos, videos, and art work to further illustrate the character of the region.

The native edibles in this blog are all commercially available in health and specialty stores. Foraging requires land ownership. It also requires positive identification of species and is therefore not recommended without expert advice.

Many of these recipes can be made into vegan interpretations by substituting eggs, milk and butter with egg replacer, soy or rice milk and butter substitute. For more information about the health benefits of an alkaline forming diet, please see http://thrivein30.com.

Thanks to all those who have been so helpful in inspiring, developing and contributing to the Wild Desert Cook Book, especially Lynne Fletcher, Rose Tyson and Carmen Rodriguez.

It is hoped you will visit and enjoy the blogs often to see what's new and try some of the recipes. Your comments and suggestions are always welcome.

Pink Cactus-photo

2008-02-19T10:15:00.001-08:00

Colorized Ocotillo-photo

2008-02-13T13:50:00.000-08:00