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November 2, 2018

Baked Sweet Potato Chips

Baked Sweet Potato ChipsYou’ll need a good mandolin to slice these baked sweet potato chips extra-thin. They make a great snack for kids and parties.

Serves:  6

Prep time:  10 minutes

Cook time:  10 minutes

Ingredients

  • 1 large sweet potato
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin or seasoning of choice

Directions

Step 1
Preheat your oven to 400F.
Step 2
Using a mandolin, slice sweet potatoes as thin as possible.
Step 3
Toss slices with salt and spice.
Step 4
Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Bake for 10 minutes, or until edges start to crisp.

 

Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SNACKS
November 2, 2018

Vegan Potato Salad with Dill

Vegan Potato Salad with DillThis vegan potato salad with dill is perfect for a summer barbecue, plus you don’t have to worry about the eggs in the mayo spoiling in the sun because there are no eggs in it!

If you need egg-free and/or dairy-free recipes, be sure to check out vegan recipes, as they contain neither.

Serves:  6

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

  • 2lb small red potatoes
  • 1 Large avocado
  • 1 Medium lemon (freshly squeezed)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1 tablespoon raw, local honey
  • 1/3 cup dill (minced)
  • 1/2 bunch green onions (sliced)
  • 3 Medium celery stalks (diced)
  • 1 Small red onion (diced)
  • black pepper and paprika (to taste)

Directions

Step 1
Steam potatoes for 10 minutes, until fork tender. Refrigerate for an hour, then chop into bite-sized chunks.
Step 2
Peel avocado. Mash with lemon juice, mustard, sea salt and honey.
Step 3
Combine dill, green onion, celery, onion, and avocado dressing. Add to potatoes. Season with black pepper and paprika to taste.
Filed Under: APPETIZERS, RECIPES, SIDE DISHES
November 2, 2018

Fennel and Apple Salad

Fennel and Apple SaladThis fennel and apple salad is refreshing on a warm day. Kids like its crunchiness, and the maple syrup and apples make for a fun way to get some of the benefits of fennel, such as aiding digestion, into your diet.

Serves: 8

Prep time: 10 minutes

Ingredients

  • 2 Bulbs fennel, including stalks
  • 2 Large apples, your choice
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon sea salt

Directions

Step 1
Slice fennel stalks into small pieces. Quarter the fennel bulbs and remove core. Slice remainder into small pieces.
Step 2
Slice apples in half, then quarter each half. Remove core and slice remainder into small pieces.
Step 3
Add in remaining ingredients. Toss together, season to taste. Serve.
Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SALADS
March 14, 2016

Creamy Vegan Asparagus Soup

Creamy Vegan Asparagus Soup Try substituting broccoli or other greens in this easy-to-make, delicious recipe for creamy vegan asparagus soup.

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.

Serves:  4

Prep time:  15 minutes

Cook time:  25 minutes

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

In a large saucepan, heat oil over medium heat. Add shallots and salt. Cook until shallots soften; do not brown.

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.

Let cool down, then transfer to a blender to puree. Return to pan to warm, if necessary, then serve.

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Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SOUPS
March 11, 2016

Steamed Artichokes with Lemon Sauce

Steamed Artichokes with Lemon SauceEating steamed artichokes is a great way to stimulate bile flow and eliminate toxins from the liver. Artichokes are related to milk thistle, which is commonly used to support the liver.
Serves:  4
Prep time:  10 minutes

Cook time:  40 minutes

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.

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Filed Under: APPETIZERS, RECIPES, SIDE DISHES
March 5, 2015

Dairy-Free Cheesy Kale Chips

Dairy-Free Cheesy Kale Chips You can save a lot of money by making these super-easy, dairy-free, cheesy kale chips. Your kids will gobble them up!

Serves:  6

Prep time:  10 minutes

Cook time:  20 minutes

Ingredients

  • 1 bunch kale
  • 2 teaspoons olive oil
  • 2 pinches sea salt
  • 1/4 cup nutritional yeast

Directions

Step 1

Clean and rinse kale. Pat or spin dry. Tear out stem and discard. Tear leaves into bite-sized pieces.

Step 2

In a large bowl, add in olive oil, sea salt and nutritional yeast. Place on a large baking sheet and bake at 250F for 15 minutes. Turn over and cook for 5 more minutes.

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Filed Under: APPETIZERS, LEAFY GREENS, RECIPES, SNACKS
July 7, 2014

Paleo Hummus

Paleo Hummus Try this garlicky Paleo hummus as an appetizer, side dish or even as a dressing.

Chickpeas and other legumes are not legal in the Paleo diet, but that doesn’t mean you need to give up having hummus.

I’ve substituted pine nuts and zucchini for chickpeas, so you get an extra serving of vegetables as a bonus!

Serves:  4

Prep time:  5 minutes

Ingredients

  • 1/4 cup pine nuts (soaked overnight and drained)
  • 1/3 cup tahini
  • 1 medium zucchini
  • 1 large lemon (freshly squeezed)
  • 1 clove garlic (minced)
  • 1/4 teaspoon sea salt

Directions

Place all ingredients in a food processor or blender and blend until smooth.

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Filed Under: APPETIZERS, RECIPES, SAUCES
April 16, 2013

Kale Quinoa Patties

Kale Quinoa Patties You can serve these kale quinoa patties as a veggie burger on a bun or use one to top a salad of mixed greens.

Lemon, parsley, avocado and/or salsa make tasty garnishes.

Serves:  8

Prep time:  10 minutes

Cook time:  15 minutes

Source:  TreeHugger

Ingredients

  • 1 cup quinoa
  • 2 cups filtered water
  • 4 large pasture-raised eggs (whisked)
  • 3 large scallions (sliced thin)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon sea salt
  • 1 cup steamed swiss chard or kale (chopped)
  • 1 cup gluten-free breadcrumbs
  • 1 tablespoon ghee or coconut oil

Directions

Rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid – about 15 minutes. Let cool to room temperature.

In a large bowl, mix together cooked quinoa, eggs, scallions, garlic, salt, steamed chard or kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. Form patties.

Heat ghee or coconut oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don’t overcrowd the pan). Cover the pan and let the patties cook for 7-10 minutes until they are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.

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Filed Under: APPETIZERS, GRAINS, LEAFY GREENS, RECIPES, Uncategorized Tagged: , , ,
March 24, 2013

Cucumber Citrus Seaweed Salad

Cucumber Citrus Seaweed SaladThe sea vegetables in this seaweed salad are an excellent source of minerals, especially iodine, which are extremely important for adrenal and thyroid gland function.

Serves:  8

Prep time: 20 minutes

Ingredients

  • 2 medium cucumbers (peeled and sliced into thin rounds)
  • 4 pinches sea salt
  • 1/2 cup dried wakame
  • 1 large orange (zested and juiced)
  • 1/2 cup fresh cilantro (minced)
  • 1/4 cup scallions (chopped)
  • 6 tablespoons raw apple cider vinegar
  • 2 tablespoons coconut aminos
  • 2 tablespoons raw, local honey

Directions

Place cucumbers and sea salt in a medium bowl. Rub the salt into the cucumbers until water starts to be released. Place a large plate on cucumbers; add a small weighted object on top of plate. Let “press” for 20 minutes.

Soak the wakame in a small bowl with enough water to cover for 10 minutes. Remove seaweed and chop roughly. Discard soaking water.

Place the pressed cucumbers, wakame, orange zest, cilantro and scallions into a bowl. Mix well.

In a small separate bowl, add the vinegar, orange juice, coconut aminos and honey. Stir well. Pour into seaweed salad. Stir well. Cover and marinate in refrigerator for 1/2 hour.

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Filed Under: APPETIZERS, RECIPES, SALADS, SEA VEGETABLES, SIDE DISHES Tagged: , , , , , , ,
February 3, 2013

Thai Coconut Milk Soup

Thai Coconut Milk SoupYou can use fish instead of shellfish in this Thai coconut milk soup, if you’d like. I use shellfish, especially oysters, because of their high zinc content.

I like to kick the flavor up a notch by adding in a few pinches of cayenne pepper.

Serves:  4

Prep time:  15 minutes

Cook time:  15 minutes

Ingredients

  • 1 Tbsp. coconut oil
  • 1lb shellfish (chopped (oysters, clams, mussels, etc.))
  • 1 bunch green onions (sliced)
  • 1-2 clove garlic (peeled and minced)
  • 1 cup mushrooms
  • 3-inch piece lemongrass
  • 1 lime (zested and juiced)
  • 2-3 cups fish broth, clam juice or chicken broth
  • 2 cups homemade coconut milk
  • 2 basil leaves (minced)
  • 1/2 bunch fresh cilantro (minced)

Directions

Heat coconut oil in a large skillet over medium heat. Add onions, garlic and mushrooms; cook for 2 minutes. Add broth, lemongrass and coconut milk. Simmer 10 minutes. Add shellfish and lime juice and simmer 2 minutes. Turn off heat.

Garnish with cilantro and basil; serve.

If you’d like a smooth soup, use stick blender to puree’ soup while still in the pan.

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Filed Under: APPETIZERS, FISH, RECIPES, SOUPS Tagged: , , , , , , ,
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