Roast Beets with Spice

INGREDIENTS:

- 8  beets, roasted, peeled, and chopped
- 3 Tbsp extra virgin olive oil
- 1 small onions, chopped
- 3 clove  garlic
- 2 cloves
- 1/4 tsp. cinnamon
- 1 cardamom pods
- 1/2 tsp. sea salt

METHOD:

1. Heat oven to 400 degrees F. In casserole dish, place whole beets with some oil and roast for about an hour, until beets are easily cut with butter knife. 

2. Meanwhile, gather spices and place in small bowl. When beets have cooled, peel, and cut into small cubes. 

3. In small saucepan, heat oil for about 30 seconds over medium high heat. Add spices. Stir constantly until fragrant, about 1 minutes. Remove from heat and remove spices from oil. Add onion and garlic. Stir over medium heat for about 3 minutes until onions soften a bit. 

4. Place beets in serving bowl, pour onion mixture over them and stir to combine. Can be served room temperature.

Click below for printer friendly PDF

Roast Beets with Spice

Red Lentil Soup with Swiss Chard

INGREDIENTS:

- 1cup dried lentils, red

- 4 cups vegetable stock

- 1cupwater

- 1/4cup extra virgin olive oil

- 2 yellow onions, chopped

- 3 garlic cloves, minced

- 1/8tsp. cayenne pepper

- 2 bay leaves

- 1/4 cup fresh flat leaf parsley, chopped

- 1 28 ounce can chopped tomatoes

- 2 tsp. fresh rosemary, minced

- 1 tsp. sea salt

- 3 generous handfuls Swiss chard, chopped

METHOD:

1. In 5.5 quart Dutch oven over medium heat, sauté olive oil, garlic, and onions until translucent.

2. Add cayenne, bay leaves, parsley, vegetable broth, water, and lentils. Bring to a boil. Reduce heat. Simmer covered for 30 minutes.

3. Add tomatoes, rosemary, sea salt, and pepper. Simmer 10 minutes.

4. Add Swiss chard, stir until wilted. Serve hot.

SERVINGS: 6

Click below for printer friendly PDF

Red Lentil Soup with Swiss Chard

Oregano Hazelnut Pesto with Butternut Squash and Linguine

INGREDIENTS:

  Pasta:

- 1 lb. Linguine, cooked according to directions on package

  Pesto:

- 1cup oregano leaves

- 1/3 cup extra virgin olive oil

- 1 tsp. coriander powder

- 1/4 cup pine nuts

- 1/4 cup hazelnuts

- 2 clove garlic

  Butternut Squash

- 2 Tbsp coconut oil , or butter

- 1 Medium butternut squash, peeled and diced into 1/2 inch cubes

- 1/2 cup vegetable stock

- 2 shallots, minced

- 1 Tbsp maple syrup , or honey

- 1/2 tsp. sea salt

METHOD:

1. Pesto: Pulse pesto ingredients in food processor fitted with an S-blade until smooth. Set aside.

2. Butternut Squash: In large sauté pan, heat oil over high heat. Add squash cubes and cook for 5 minutes, stirring until pieces begin to brown. Continue cooking, stir occasionally, until well browned and soft. Add shallots, salt and pesto mixture. Cook for about 3 minutes longer. Add vegetable broth to mixture and simmer until squash is tender, about 7 minutes.

Add squash mixture and pasta. Toss to coat thoroughly.

SERVINGS: 4

Click below for printer friendly PDF

Oregano Hazelnut Pesto with Butternut Squash and Linguine

Kale with tahini and buttered pecans

Kale with tahini and buttered pecans

INGREDIENTS:

 Tahini Sauce:

- 1/4cup tahini paste

- 2 TBSP coconut milk

- 2 TBSP fresh squeezed lemon juice

- 1 TBSP maple syrup

- 1 TBSP water

 Salad:

- 2 bunch Kale, lacinato or red Russian, sliced thin.

- 3 TBSP butter

- 2 TBSP olive oil

- 7 TBSP pecan halves, chopped

- 2 clove garlic, sliced thin

- 1/4 cup dry white wine

- 1/4 cup water

- sweet paprika, for garnish

- sea salt and black pepper to taste

METHOD:

1. Tahini Sauce: Whisk all Tahini sauce ingredients until smooth paste. Set aside           

2. Salad: Melt half the butter in a large saucepan over medium heat. Add the pecan pieces once hot and toss until fragrant, about 2 minutes. Remove from pan with slotted spoon.

3. Add remaining butter and the olive oil. Throw in the garlic. Cook until golden and fragrant, about a minute. Pour in the wine. Leave for a minute until it reduces by a third. Add kale and 1/4 cup water and cook with lid on until bright green and wilted. Add 1/2 tsp salt and black pepper to taste.

4. Assemble: Divide the kale among individual serving bowls, spoon tahini sauce on top and garnish with pecans. Sprinkle with paprika.

Click below for printer friendly PDF

Kale with tahini and buttered pecans

India Seasoned Swiss Chard

I usually serve this with fried eggs and naan bread for a quick supper.

INGREDIENTS:

- 2 tsp. sunflower oil

- 1 small onion, minced

- 2 clove garlic, minced

- 1 tsp. fresh ginger root, minced, or 1/2 tsp. dried ginger powder

- 1 jalapeno pepper, seeded and minced

- 1 tsp. coriander powder

- 1 tsp. tumeric powder

- 1/2 tsp. cumin powder

- 1 bunch Swiss chard, collards or kale, cleaned, destemmed and sliced thin

- 1/2 tsp. sea salt

- 1/4 tsp. fresh ground black pepper

- pinch cayenne pepper

- 1/4 cup coconut milk

- 1 TBSP coconut palm sugar, or brown sugar

METHOD:

1. Heat oil in large Dutch oven. Add onion and cook until softened about 3 minutes. Add garlic, ginger, jalapeño, coriander, turmeric, and cumin. Stir and cook until fragrant, about 2 minutes. Add Swiss chard, stir to combine, cover and cook over medium heat. Chard should be wilted and bright green, about 4 minutes.

2. Season with salt and pepper. Turn heat to medium high and keep uncovered. Cook until liquid evaporates, 3 minutes longer. Add coconut milk and sugar; stir and cook uncovered until milk thickens, about 2 minutes. Serve immediately.

SERVINGS: 4

Click here for printer friendly PDF

India Seasoned Swiss Chard

Herbs and Honey Omelet

INGREDIENTS:

- 3 clove garlic, minced

- 2 Tbsp extra virgin olive oil

- 2 Tbsp fresh thyme leaves, minced

- 2 Tbsp fresh rosemary leaves, minced

- 6 eggs, whisked

- 1 Tbsp honey

- 2 tsp. white truffle oil

METHOD:

1. In non stick skillet, heat oil and garlic together. Make sure to add garlic before the skillet gets hot. Saute garlic for about 30 seconds until fragrant.

2.  Heat oil and garlic together in an 12 inch nonstick pan over medium-high heat, until fragrant, about 20 seconds. Pour in eggs. Wait a few seconds until edges of the omelet begin to set. With the flat of a fork, stir in circular motion until slightly thickened. Use a wooden spoon or spatula to pull in cooked egg at side of pan towards center; tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set but still moist on top.

3. To fold omelet, jerk pan sharply toward you a few times to slide omelet up far side of pan. Jerk pan again so that far side just folds over onto itself or use fork or spatula to fold edge over. Grasp pan as far down the handle as possible with your palm facing up; rest far edge of pan on serving plate and gently roll omelet onto plate so that it gets its final fold. Use a fork or spatula to tuck in any edges. Serve immediately.

4. Drizzle with honey and white truffle oil.

SERVINGS: 2

Click below for printer friendly PDF

Herbs and Honey Omelet

Dairy Free Broccoli Soup

INGREDIENTS:

- 2 TBSP coconut oil , or sunflower oil

- 1 onion, chopped

- 1 tsp. coriander powder

- 2 shallots, chopped

- 2 TBSP white wine

- 2 lb broccoli (5 cups), florets only, cut into small pieces

- 2 cups low sodium vegetable broth

- 1 tsp. sea salt

- fresh ground black pepper

- 1/2 to 3/4 cup coconut milk

- 2 tsp. dried thyme

- 3 TBSP nutritional yeast, optional,

METHOD:

1. In a large saucepan or dutch oven, over medium-high heat, melt coconut oil. Add onion; sauté until golden in color, about 5 minutes. Add white wine and broccoli; stir-cook until wine evaporates, about 30 seconds.

2. Add broth, salt and pepper to saucepan; bring to a boil. Reduce heat to simmer; cook covered until broccoli is tender, about 10 minutes.

3. Ladle broccoli mixture into blender. Add 1/2 cup coconut milk; blend until very smooth. Return soup tosaucepan; cook over low heat until hot. Add additional milk, depending on desired consistency. Add thyme. Adjust seasonings.

4. Place into soup bowls. Garnish with nutritional yeast for cheesy flavor and b-12 boost.

SERVINGS: 6

Click below for printer friendly PDF

Dairy Free Broccoli Soup

Butternut Squash Risotto

INGREDIENTS:

- 2 Tbsp olive oil

- 1 medium butternut squash (3 1/2 cups), peeled, seeded and fibers removed. Cut into 1/2 inch   cubes

- 3/4 tsp. sea salt

- 3/4 tsp. black pepper

- 4 cups low sodium vegetable broth

- 1 cup water

- 4 Tbsp vegan butter, or unsalted butter

- 2 small onions, finely chopped

- 4 cloves garlic, minced

- 2 cups Arborio Rice

- 1 1/2 cups dry white wine, or water

- 3/4 cup Manchego cheese, grated

- 2 Tbsp fresh sage leaves, minced

- 1/4 tsp. fresh ground nutmeg

METHOD:

1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.

2. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.

3. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.

SERVINGS: 6

Click below for printer friendly PDF

Butternut Squash Risotto

Broccoli with Ginger and Sesame Seeds

INGREDIENTS:

- 1 Tbsp soy sauce

- 1 1/2 tsp. rice vinegar

- 1 tsp. roasted sesame oil

- 1 tsp. organic brown sugar

- 1 lb broccoli , bite size florets only

- 1 tsp. sea salt

- 2 Tbsp olive oil

- 4 clove garlic, minced

- 1/4 to 1/2 tsp. red pepper flakes

- 1 tsp. fresh ginger root, minced

- 2 Tbsp black or white sesame seeds

METHOD:

1. Whisk soy sauce, rice wine vinegar,  sesame oil, andbrown sugar in a small bowl; set aside.

2. Bring 3 quarts of water to a boil in large saucepan. Add broccoli and salt and cook for about 3 minutes or until broccoli is bright green. Drain broccoli and set aside.

3. Inmedium size skillet, add oil, garlic, red pepper flakes, and fresh ginger. Turn burner on to medium heat and sauté until garlic begins to sizzle, about 3 minutes. Add broccoli and soy sauce mixture. Increase to medium high heat. Stir about 1 minute. Salt and pepper to taste. Sprinkle with sesame seeds. Serve immediately.

SERVINGS: 4

Click below for printer friendly PDF

Broccoli with Ginger and Sesame Seeds

Broccoli with Creamy Herb Sauce

INGREDIENTS:

- 3 Tbsp goat cheese

- 3 Tbsp almond milk

- 2 Tbsp fresh parsley leaves, minced

- 1/4 tsp. hot red pepper flakes

- pinch sugar

- 1 lb broccoli , florets broken into bite size pieces

METHOD:

1. Use fork to whip together goat cheese, milk, parsley, red pepper flakes and sugar in large bowl. Season with salt and pepper.

2. Bring 1 cup water and 1/2 tsp. salt to boil in large saucepan over high heat. Add broccoli . cover and cook until broccoli is bright green and just tender, about 3 minutes. Drain thoroughly.

3. Toss hot broccoli with cheese mixture until evenly coated. Adjust seasonings with salt and pepper. Serve.

SERVINGS: 4

Click below for printer friendly PDF

Broccoli with Creamy Herb Sauce

Broccoli Basic

This broccoli tastes great with or without the lemon juice dressing and cooks up very fast. Delicious as a simple side dish or tossed with pasta.

INGREDIENTS:

- 2 Tbsp extra virgin olive oil, or coconut oil

- 1 1/2 lb broccoli , Trimmed close to florets, then cut into 1 inch pieces

- 2Tbsp water

- sea salt and black pepper to taste

- juice from half a lemon

- 1/2 tsp. red pepper flakes

- 1 clove garlic, minced

- parmesan cheese, optional

METHOD:

1. In large nonstick skillet (use 2 more Tbsp. oil if using regular skillet), over medium high heat, add oil. Heat for 30 seconds. Add florets and cook until they start to brown, about 2 minutes. Add 3 Tbsp. water and cook for 1 minutes more, covered. Remove lid and cook until water is evaporated and broccoli is bright green and tender about a minute. Salt and pepper to taste.

2. In small bowl add lemon juice, red pepper flakes, and garlic. Stir to combine. Pour over broccoli. Add parmesan before serving, if you so desire.

SERVINGS: 6

Click below for printer friendly PDF

Broccoli Basic