Oven-Roasted Fiddlehead Ferns

Oven-Roasted Fiddlehead Ferns

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type OTHER VEGETABLES, SIDE DISHES
Misc SERVE HOT

Ingredients

  • 2 cups fiddlehead ferns (trimmed)
  • 1 Medium lemon (zested and juiced)
  • 3 tablespoons capers (optional)
  • 1 tablespoon coconut oil or ghee (melted)
  • 1/4 teaspoon sea salt

Directions

Step 1
Preheat oven to 400F.
Step 2
Coat inside of 9"x13" roasting pan with ghee or coconut oil.
Step 3
Bring a medium pot of water to a boil. Blanch fiddleheads for 2 minutes. Drain and plunge into an ice water bath or cold water to stop cooking.
Step 4
Drain. Toss with lemon juice, oil, capers and salt.
Step 5
Place in pan and roast for 12-15 minutes, until lightly browned and crisp around the edges.

Don’t be afraid to try fiddlehead ferns! Their bitterness, crunchiness and short-term availability make them something to look forward to every spring.

Steamed Artichokes with Lemon Sauce

Steamed Artichokes with Lemon Sauce

Serves 4
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type SIDE DISHES
Misc SERVE HOT

Ingredients

  • 4 Large artichokes
  • 3 Medium lemons (quartered and juiced)
  • 2 bay leaves
  • 1/4 teaspoon black peppercorns
  • 2 teaspoons dried parsley
  • 1-1/8 teaspoon sea salt
  • 1/2 cup extra virgin olive oil

Directions

Step 1
Trim stems and cut off top 1/2 inch of leaves. Cut off top of remaining leaves to remove points with kitchen shears.
Step 2
Place steam basket at bottom of large stock pot. Fill pot with water until just below basket.
Step 3
Add bay leaves, parsley, peppercorns and 1 teaspoon salt to water.
Step 4
Place artichokes and quartered lemons cut side down on steamer basket.
Step 5
Bring pot to simmer. Cover. Cook 30-40 minutes, until an outer leaf easily pulls off of artichoke.
Step 6
While artichokes are steaming, combine olive oil, lemon juice and remaining 1/8 teaspoon of salt.
Step 7
Dip artichoke leaves into sauce and eat! Be sure to cut out the artichoke hearts underneath the spines and eat that too once you've eaten all the leaves.

Garlicky Greens

Garlicky Greens

Serves 4
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type LEAFY GREENS
Misc CHILD FRIENDLY, SERVE HOT

Ingredients

  • 1 bunch leafy green vegetable
  • 1 head garlic (minced. I like a LOT of garlic! You don't have to use this much if you don't want to.)
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt

Note

Garlicky greens:  Here's how to cook any kind of leafy green vegetable simply and deliciously!

Directions

Step 1
Remove stem from leaf, chop and set aside.
Step 2
If you have collard greens or kale, you will need to blanch the leaves in a pot of boiling water for a few seconds until they turn a bright green. Once they do, shock them by placing in ice water to stop them from cooking further. Chop to desired thickness.
Step 3
Heat oil in large saute pan over medium low. Saute garlic for a minute, then add in chopped stems and cook for a few minutes, until soft.
Step 4
For kale or collard greens, add leaves to garlic and stems. Mix thoroughly and remove from heat.
Step 5
For any other type of green (spinach, chard, mustard greens, turnip greens, carrot greens, beet greens, dandelion greens, etc.), shred and place in pan on top of garlic. Keep turning over until all leaves are wilted. Remove from pan and chop to desired thickness.

OXTAIL SOUP

OXTAIL SOUP

Serves 8
Prep time 15 minutes
Cook time 5 hours
Total time 5 hours, 15 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO
Meal type MEATS, SOUPS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT
From book The Joy of Cooking

Ingredients

  • 2lb oxtail
  • 1 Large onion (diced)
  • 2 tablespoons beef tallow or duck fat
  • 8 cups cold, filtered water or homemade broth
  • 1-1/2 teaspoon sea salt
  • 1/2 bunch fresh parsley (chopped)
  • 1 Large carrot (peeled and diced)
  • 3 ribs celery (diced)
  • 1 bay leaf
  • 1/2 cup tomato pulp
  • 2 teaspoons fresh thyme

Note

I'm not afraid of fat, so I leave it in after browning the meat rather than skimming it off.  Fat makes food taste good!

Directions

Step 1
Brown the onions and oxtails on all sides in the fat, about 1-2 minutes per side on medium-high heat in a stock pot.
Step 2
Add in water and salt. Simmer uncovered for 4-1/2 hours.
Step 3
Add in remaining ingredients. Cook for an additional 30 minutes.
Step 4
Season to taste and serve.

 

SAVORY KALE AND QUINOA

SAVORY KALE AND QUINOA

Serves 4
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GLUTEN-FREE, VEGAN, VEGETARIAN
Meal type GRAINS, SIDE DISHES
Misc CHILD FRIENDLY, SERVE HOT
From book It's All Good: Delicous, Easy Recipes That Will Make You Look Good and Feel Great

Ingredients

  • 1 cup uncooked quinoa
  • 1-3/4 cup cold, filtered water
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic (minced)
  • 8 Large leaves of kale (shredded, stems discarded, finely shredded)
  • 4 Large scallions, white and green parts (thinly sliced)
  • 1 teaspoon sea salt

Note

Believe it or not, my kids gobbled this up!  It's an easy and delicious way get gluten-free grains AND green veggies into your kids.  This recipe is a version of Gwyneth Paltrow's "Quite Savory Leftover Quinoa" from her new cookbook, "It's All Good:  Delicious, Easy Recipes That Will Make You Look Good and Feel Great."

Directions

Step 1
Rinse quinoa and drain. Add to water in a medium-sized pot. Bring to a boil, cover and cook for 12-15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Step 2
Heat the oil in a large pan over medium heat. Add garlic and saute' for 1 minute. Add kale and scallions; saute' for another 3 minutes or until kale is wilted. Add in quinoa and season with sea salt.

 

 

QUINOA TABOULI

QUINOA TABOULI

Serves 4
Prep time 15 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GLUTEN-FREE, VEGAN, VEGETARIAN
Meal type GRAINS
Misc SERVE COLD
By author Andrea Beaman

Ingredients

  • 1/2 cup fresh parsley (minced)
  • 4-5 scallions (chopped)
  • 1/4 cup fresh mint leaves (minced)
  • 1 Large lemon, freshly squeezed
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic (peeled and minced)
  • 1/4 teaspoon sea salt (or to taste)
  • 3 cups quinoa (cooked)
  • 1 Large cucumber (peeled, deseeded and diced)
  • 1 Large tomato (deseeded and diced)

Note

Parsley and mint combine to make this a refreshing, gluten-free, grain salad.

Directions

Step 1
In a food processor, puree parsley, scallions, mint, olive oil, garlic and sea salt.
Step 2
In a large bowl, combine pureed mixture from the food processor with cooked quinoa, cucumber and tomato.

 

CAULIFLOWER RICE

CAULIFLOWER RICE

Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type OTHER VEGETABLES
Misc CHILD FRIENDLY, SERVE HOT
From book Primal Cuisine: Cooking for the Paleo Diet

Ingredients

  • 1 Large cauliflower head
  • 2-3 tablespoons ghee, pastured butter or cold-pressed sesame oil (if you want a dairy-free version, use either ghee or sesame oil)
  • 1 Small yellow onion
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Note

Try this fun and easy recipe if you're looking for a grain/starch substitute or even if you're trying to get more vegetables into your diet.

Directions

Step 1
In a food processor, pulse the raw cauliflower until it resembles grains of rice.
Step 2
In a large saute' pan, heat the ghee, butter or sesame oil. Add the onion and saute' until translucent. Add the processed cauliflower, salt and pepper and mix thoroughly with the onion. Cover the pan, add a few tablespoons of water, and continue to cook the mixture 5-10 minutes or until the cauliflower is softened. It is now ready to serve.
Step 3
For variations, add some of your favorite fresh herbs or spices.

 

CELERY ROOT AND BACON HASH BROWNS

CELERY ROOT AND BACON HASH BROWNS

Serves 15
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO
Meal type BREAKFASTS, MEATS, OTHER VEGETABLES
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT
Website Gutsy

Ingredients

  • 1lb pastured bacon (diced)
  • 1 Medium onion (diced)
  • 1/2 cup ghee, lard, coconut oil or duck fat
  • 2 Medium celery root (peeled and shredded)
  • 1 teaspoon sea salt

Note

If you don't eat starches, you don't have to go without hash browns anymore.  This GAPS/SCD/Paleo hash browns recipe uses shredded celery root instead of potatoes, and it's hard to tell the difference!

Directions

Step 1
Add bacon, onion and fat to a large skillet on medium heat. Cook for 5 minutes.
Step 2
Add celery root and sea salt. Cook until celery root is a little mushy, about another 5 minutes.
Step 3
Scoop the mixture out of the skillet and press down onto a baking sheet. Cover and freeze for 1 hour.
Step 4
Remove from freezer and cut into squares. Store in a container lined with parchment paper. Can be refrozen or refrigerated.
Step 5
To reheat: place in toaster oven and cook for 20 minutes at 350F or reheat in covered small skillet on stove.

 

CARROT BURDOCK-ROOT STRENGTHENER

CARROT BURDOCK-ROOT STRENGTHENER

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type OTHER VEGETABLES
Misc SERVE HOT
Website Institute for Integrative Nutrition

Ingredients

  • 1 Large onion (peeled and cut into thin strips)
  • 1 Large burdock root (peeled and cut into thin strips)
  • 1 Large carrot (peeled and cut into thin strips)
  • 1 tablespoon ghee or coconut oil
  • pinch sea salt
  • fresh parsley (as garnish)

Note

Burdock root is a popular blood detoxifier that is also a diuretic.

Directions

Step 1
Heat fat in a skillet.
Step 2
Sauté veggies together with a pinch of salt on medium heat for 5 minutes.
Step 3
Add 1/2 inch of filtered water to the skillet, cover and simmer for 10-15 minutes on low heat.

 

LACTO-BRINED BEANS

LACTO-BRINED BEANS

Serves 16
Prep time 5 minutes
Cook time 2 minutes
Total time 7 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, FERMENTED FOODS, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type APPETIZERS, BEANS & LEGUMES, OTHER VEGETABLES, SIDE DISHES
Misc PRE-PREPARABLE, SERVE COLD
By author Peter Berley

Ingredients

  • 1lb green or wax beans
  • 3 sprigs dill
  • 6 cloves garlic
  • 3 Small fresh chili peppers (optional)

Note

With the dill, these brined beans are crunchy and strangely addictive, making them an easy way to get more fermented foods into your diet.

Beans MUST be blanched for 2 minutes in boiling water to destroy toxins before pickling.

 

Directions

Step 1
Blanch beans for 2 minutes in boiling water.
Step 2
Pack beans, dill, garlic and chilis into crocks and pour in cool water, drain the water out and measure it.
Step 3
Salt according to the brine ratio (3 Tbsp. sea salt and 1-1/2 Tbsp. vinegar per quart of filtered water) and cover the beans with brine.
Step 4
Weight and ferment for 7-10 days at room temperature, or pack into my favorite, the Pickle Meister. Then refrigerate for up to 6 months.

 

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