What is Soil based Organisms?
From farm to table has taken a whole, new meaning. A new, healthy, earthy trend has gone main stream. What exactly is “soil-based organisms” type food? In a nutshell, soil based (probiotics) plants/vegetables are combined with organic (preboiotics) soil and produces soil based organism -carrots- for example. No more peeling carrots. High end restaurants like Noma in Copenhagen, Denmark and restaurants in Switzerland, add dirt directly or indirectly to their menu. Reindeer Moss (below) is good earthy food. In Switzerland, forest soil dug about 3 feet below the surface, combined with Swiss chocolate and grilled on a rock is a delightful snack! I actually remember my mom baking dirt in the oven (sterilizing soil). No, it was not dinner. She used it in the garden.
We are better off getting our probiotic bacteria from dirt than from foods like yogurt (a probiotic food). Yogurt is good. However, think about diversifying. Good gut bacteria thrive and increases your microbiome (healthy bacteria).
Is it Safe?
The answer is yes. Clean soil is preferred. e.g. organic rich soil with many nutrients. Remember, the food you eat alters you DNA. Science tells us “You are not the DNA or genes you had a birth. ” as Dr. Dean Ornish has discovered and shared with us.
MY STORY: I made roast duck with pickled turnip, radicchio and cabbage slaw with a side of roasted ‘dirty’ carrots. The carrots was an unexpected delight. The diced carrot tops sit on top of the grilled carrots -unbelievably delicious! Do not throw out the carrot tops.
Grilled ‘Dirty’ Carrots Recipe
Grilled 'Dirty' Carrots
INGREDIENTS
• 3 lbs of carrots with carrot tops
• garlic
• Butter
• 3 tablespoons of olive oil
• 1 tsp. salt
DIRECTIONS
Preheat over to 400 degrees F. (200C)
• Rinse carrots without pealing the outer skin. Scrub off the major dirt with water.
• Cut off the green carrot tops and chop like herbs to add on top of the carrots
• Cut carrots in half. Toss with 1\2 butter and 1\2 olive oil and place on an oven safe skillet and brown (about 6-8 minutes). Add garlic and stir until fragrant; another 2-3 minutes. Salt carrots and place in the oven and roasted until soft. But, enough bite to stay firm. (about 20 minutes)
• Add chopped carrot tops (chimichurri) over the carrots and extra on the side.
Carrot Top (Chimichurri) RECIPE
• Green carrot tops
• Cilantro – 1 cup clopped -no stems (leaves only)
• 2 Garlic cloves(grate -hand mix or use whole -in food processor)
• 1 TBSP. Dried oregano
• 1 1/2 TBSP. Red wine vinegar
• 3/4 cup Extra virgin olive oil
• 1 tsp. kosher salt
Mix all ingredients together in a food processor or by hand. Pour oil at the end slowly in your food processor. [Store up to 4 days in fridge]
NOTE: Your cilantro will not taste ‘soapy’ if you do not chop the stems of the cilantro for this carrot-top chimichurri.
SPRING Planting Ideas
Soil based herbs like basil is grown in organic (prebiotic) soil. This spring, grow your soil based organisms!
Soil Based
Bold, fresh, organic herbs straight from the living plant. An organic living herb plant is grown in organic soil for the best flavor. Keep them watered on your kitchen counter, clip as needed, and liven up any meal.
Bacteria that live in our bodies (sometimes referred to as the “microbiome“). The gut microbiome (located in the large and small intestines) makes vitamin K along with processing your food and promoting overall body health.
LISTEN To This Podcast
Beyond FODMAPS have various podcasts on any health topics that are worth a LISTEN!
Quickanddirtytips.com –> https://www.quickanddirtytips.com/articles/foods-to-restore-your-intestinal-flora/>>
Beth says, “Know food facts from fiction.” Build YOUR personal, healthiest diet!
Good Bacteria vs. Bad bacteria
Good bacteria in your body protects you from various allergies and dis-eases. Scientists explore and study all bacteria. Good bacteria is found in green, orange, purple, red and yellow vegetables and fruit. At restaurants like Noma, flowers, moss and mushrooms are served daily. Whatever is in season. It is the way to healthy living; the best road to travel.
Three Michelin Stars
NOMA team rest after a hike near Kyoto, Japan
Fast forward to 2022 – Noma has finally received its Third Michelin Star, and has again topped the list of the World’s 50 Top restaurants. Reservations during vegetable season will be announced Feb 27, 2023 NOMA: https://noma.dk/reservations/. Noma is going world wide with some pop-up restaurants as it closes their doors in Copenhagen on Dec. 2024. The pop-ups serve samples of culinary delights from the Noma kitchen lab. Buy infused vinegar online. More to come!
Noma travels to Kyoto, Japan
Hassun in Japanese means ‘excite’!
Hassun – served in Japan is a series of small plates that are presented in front of you in unison as a reflection of what’s in season in the mountain, in the grasslands, in the ocean.
HASSUN ..the NOMA way—the first grouping of dishes on the menu – small bites to enjoy at Noma. (appetizer or even for an entree -no distinction)
Noma serves from 6’oclock:
– Fresh yuba with wild greens
– Koji and red ginger
– Dried tomato and roses
– Cherry Leaf with black garlic
– Pollen and tomato
The Noma team is planning to be back in Japan in November, 2023.
Simply Splendid Food 
I rarely peel root veggies but I do give them a good scrub!
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There’s another recipe I saw. Thinly sliced root veggies roasted and served with a dip. The veggies were curled up and crispy( eggplant, beets, zucchini plus). Something new and…healthy! 🙂. Thx for dropping in. Have a great day! 😃
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Your share is filled with helpful tips and vital going green and healthy information. Those carrots look yummy!
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We must be reverting to the cave man. Eating nutritious dirt kept them alive and thriving..until they ran into a sabre toothed tiger. Hah hah 😖🤣😂🤫Cheers man!
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Finland’s primary kids are playing in the dirt during the day at school. Mandatory. Helps the brain. 🖍️👶🖍️🤓🖍️
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This is so inspiring and lends itself to the next generation of healthy eating. I love it! 💜 Thanks Eva! 🙂
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It does make you think about good bacteria that is needed to build the immune system! 🙂
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Interesting new take on food! More people might eat the cucumber skin instead of removing all the good nutrients. Good idea. Hope people take this good turn for the better. 👌💪💗
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I’m glad you enjoyed it! 🙂
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Good work!
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Thank you! 🙂
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I love your idea for using carrot tops! I have to admit, I have tried eating them with the rest of the carrot but never been able to enjoy them. Maybe the mix of flavors you have suggested is the answer. Either way, I love not wasting! I remember being gobsmacked when I learned that we are supposed to be eating the stems of most herbs, and it’s only here in the United States that we throw them away!
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The carrot tops were a surprise. The first time I had them I could not believe it. The preparation is really key to its flavour. I suspect you could add them chopped like dill to flavour various dishes too. I have not tried it yet. Most carrots do not include the tops at the local grocery store. (hard to find). But, a new way of cooking to explore.
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We grow our own, so I’ll have to try this. We normally just give the tops to our chickens, but now I’m curious!
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I first tried this recipe at a recent cooking class. The instructor was a nutritionist and very active in today’s food industry.
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I love cooking classes! That’s where I first learned about mirepoix and roux and so many other key basics. Your instructor sounds amazing!
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