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.

Creamy Vegan Asparagus Soup

Creamy Vegan Asparagus Soup

Serves 4
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Dietary DAIRY-FREE, EGG-FREE, VEGAN, VEGETARIAN
Meal type APPETIZERS, OTHER VEGETABLES, SOUPS
Misc CHILD FRIENDLY, FREEZABLE, SERVE HOT

Ingredients

  • 1lb fresh asparagus (trimmed and cut to bite-size pieces)
  • 1-1/2 cup potatoes (Yukon Gold or new, large dice)
  • 2 Large shallots
  • 1/2lb Jerusalem artichokes (sunchokes) (peeled; large dice)
  • 2 tablespoons coconut oil
  • 3 cups homemade vegetable broth
  • 1/2 teaspoon sea salt

Directions

Step 1
In a large saucepan, heat oil over medium heat. Add shallots and salt. Cook until shallots soften; do not brown.
Step 2
Add asparagus, potatoes, Jerusalem artichokes and broth and to the shallots. Cover and bring just to a boil. Turn down heat to low and cook for 20 minutes or until vegetables are tender.
Step 3
Let cool down, then transfer to a blender to puree. Return to pan to warm, if necessary, then serve.

Even if you’re not vegan, using vegan recipes is an easy way to avoid dairy and eggs, which many people are sensitive or allergic to. Try substituting broccoli or other greens in this easy-to-make, delicious recipe!

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.

Braised Endive and Fennel

Braised Endive and Fennel

Serves 6
Prep time 5 minutes
Cook time 45 minutes
Total time 50 minutes
Dietary DAIRY-FREE, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type LEAFY GREENS, SIDE DISHES
Misc SERVE HOT

Ingredients

  • 4 heads Belgian endive (cut in half, lengthwise through the root)
  • 3 bulbs fennel (cut into thin wedges)
  • 1 teaspoon ghee or coconut oil
  • 1-1/2 cup homemade vegetable or chicken broth
  • 1/4 cup dried cranberries ((optional))
  • 1/2 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
Arrange fennel and endive in pan. Cover with broth. Add salt. Sprinkle with dried cranberries.
Step 4
Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes or until the fennel is tender.

Baking softens the bitterness of endive and brings out the sweetness of fennel. This recipe is super-easy to make and delicious!

Apricot-Glazed Roast Duck

Apricot-Glazed Roast Duck

Serves 6
Prep time 5 minutes
Cook time 1 hour, 40 minutes
Total time 1 hour, 45 minutes
Dietary DAIRY-FREE, EGG-FREE, GLUTEN-FREE, PALEO
Meal type MEATS
Misc CHILD FRIENDLY, SERVE HOT
Occasion HOLIDAYS

Ingredients

  • 1 4-1/2 to 5 lb. duck
  • 4 cloves garlic (minced)
  • sea salt
  • 1 cup apricot spreadable fruit
  • 1/2 cup raw, local honey

Directions

Step 1
Preheat oven to 450F.
Step 2
Dry duck with paper towels. Sprinkle sea salt and rub garlic onto duck skin. Place in a roasting pan.
Step 3
Place in oven. Lower temperature to 350F. Roast 20 minutes per pound.
Step 4
Mix preserves and honey in a bowl. Brush onto duck skin 15 minutes before duck is done. Return to oven and roast for remaining 15 minutes. Remove from oven.

Roast duck is a delicious alternative or addition to your holiday menu. This recipe is extremely easy to make, yet your family and guests will love it. You can substitute fruit spreads in other flavors such as orange or cherry if you don’t have apricot fruit spread.

Roasted Asparagus

Roasted Asparagus

Serves 4
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Dietary DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type OTHER VEGETABLES, SIDE DISHES
Misc CHILD FRIENDLY, SERVE HOT

Ingredients

  • 1lb asparagus (tough ends chopped off)
  • 1 Medium lemon (juiced and zested)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt

Directions

Step 1
Place all ingredients in a baking dish; toss to coat. Roast for 30 minutes at 350F.

The bitter flavor of roasted asparagus is excellent for stimulating bile production and flow, which is necessary for proper digestion.

 

Hot Cacao with Coconut and Chaga

Hot Cacao with Coconut and Chaga

Serves 2
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Dietary DAIRY-FREE, EGG-FREE, GLUTEN-FREE, VEGAN, VEGETARIAN
Meal type JUICES & TEAS
Misc CHILD FRIENDLY, SERVE HOT
Occasion HOLIDAYS

Ingredients

  • 2 cups coconut milk
  • 1-1/2 tablespoon raw cacao
  • 1 tablespoon raw honey
  • 1 teaspoon chaga
  • dash Ceylon cinnamon

Directions

Step 1
Add all ingredients to blender; blend. Pour out ingredients to a small pot, then put on medium heat on the stove, to just under a boil. Serve with a dash of cinnamon.

I’ve made this version of hot cacao (chocolate) with some really healthy ingredients including coconut milk and chaga, a medicinal mushroom.

Lamb with Figs and Oranges

Lamb with Figs and Oranges

Serves 4
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Dietary DAIRY-FREE, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO
Meal type MEATS
Misc CHILD FRIENDLY, SERVE HOT

Ingredients

  • 1lb lamb (cut into 1-inch cubes)
  • 1/2 teaspoon sea salt
  • 1 tablespoon extra-virgin olive oil, coconut oil or ghee
  • 4-5 cloves garlic (minced)
  • 3 Large oranges (juiced)
  • 10 Medium dried figs (chopped)
  • 1/2 teaspoon Ceylon cinnamon

Directions

Step 1
Marinate the lamb for a minimum of 2 hours in the juice of 2 oranges in the fridge.
Step 2
Toss the lamb with sea salt and brown in a large skillet over medium-high heat for a few minutes until all sides are brown. Remove from pan.
Step 3
Lower heat to medium low. Add olive oil and garlic to skillet and cook for 2-3 minutes.
Step 4
Add in the juice of the 3rd orange as well as the chopped figs. Cook until figs are softened, about 5 minutes.
Step 5
Return lamb to skillet. Add in cinnamon, stir, cook for another 2 minutes and serve.

I’ve created a simple yet flavorful dish of lamb with figs and oranges.  It’s Paleo-, GAPS- and SCD-legal.

Gumbo Z’herbes

Gumbo Z’herbes

Serves 12
Prep time 1 hour
Cook time 1 hour
Total time 2 hours
Dietary GLUTEN-FREE
Meal type SOUPS
Misc FREEZABLE, SERVE HOT
From book Pickles, Pigs & Whiskey

Ingredients

  • 2 tablespoons olive oil
  • 3/4lb pork sausage (small dice)
  • 1/2lb tasso (small dice)
  • 1/2 cup ghee or unsalted butter
  • 1/2 cup sorghum flour
  • 1-1/2 cup yellow onion (diced)
  • 1 cup celery (finely diced)
  • 2 tablespoons bacon fat
  • 2 tablespoons garlic (finely minced)
  • 1/2 head green cabbage (roughly chopped)
  • 1 bunch collard greens (roughly chopped)
  • 1 bunch mustard greens (roughly chopped)
  • 1 bunch turnip greens (roughly chopped)
  • 2 bunches carrot greens (roughly chopped)
  • 1 bunch kale (roughly chopped)
  • 6 cups spinach (roughly chopped)
  • 1 bunch flat-leaf parsley (roughly chopped)
  • 10 cups homemade chicken stock
  • 5 teaspoons fresh thyme
  • 5 teaspoons fresh tarragon (chopped)
  • 2 leaves bay
  • 1 teaspoon cayenne pepper
  • 1 tablespoon file' powder
  • 2-1/2 teaspoons sea salt
  • 3-1/2 teaspoons freshly ground black pepper

Note

This gumbo z'herbes recipes is from John Currance. Substitute other greens for ones you can't find in your area.

Directions

Step 1
Heat oil in a large cast-iron skillet over medium heat. Add sausage and tasso and cook until browned. Use a slotted spoon to transfer sausage and tasso to a plate. In the same skillet over medium heat, combine butter and flour. Cook, whisking constantly, until you have a medium-brown roux. Stir in onions, celery and garlic and saute' until tender, taking care not to burn rout. Set aside.
Step 2
Heat bacon fat in a soup pot over medium-low heat. Add cabbage and cook, stirring, until wilted. Stir in greens and parsley and cook until wilted. Add stock, bring to a simmer and cook until greens are completely tender, about 20 minutes.
Step 3
Use a ladle to remove about 4 cups of liquid from greens and add it to roux-vegetable mixture. Whisk to combine and return skillet to stovetop over medium heat. Warm briefly and then use a spatula to scrape mixture into greens. Return to a simmer and stir in reserved sausage and tasso, thyme, tarragon, bay leaves and cayenne and simmer 20 minutes. Use an immersion blender or puree' in batches in a countertop blender until smooth. Return soup to a simmer. In a small bowl, stir file' with 2 tablespoons water until smooth and then add mixture to gumbo. Simmer 20 minutes more and then season with salt and pepper.

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.
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