Baked Sweet Potato Chips

Baked Sweet Potato Chips

Serves 6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Appetizers, Other Vegetables, Snacks
Misc CHILD FRIENDLY
Occasion BARBECUE, CASUAL PARTY

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.

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

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-Friendly, 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!

Roasted Asparagus

Roasted Asparagus

Serves 4
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Dietary Dairy-Free, Diabetic-Friendly, 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.

 

Dairy Free Sweet Potatoes

Dairy Free Sweet Potatoes

Serves 8
Prep time 10 minutes
Cook time 1 hour, 50 minutes
Total time 2 hours
Dietary Dairy-Free, Egg-Free, Paleo, Vegan, Vegetarian
Meal type Other Vegetables, Side Dishes
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT
Occasion HOLIDAYS

Ingredients

  • 4 Large sweet potatoes (I prefer hannah yams. They're creamier and not as sweet as sweet potatoes.)
  • 1/4 cup coconut oil or ghee
  • 2 tablespoons coconut milk
  • 1/2 cup applesauce (preferably homemade)
  • 2 teaspoons fresh ginger (peeled and grated)
  • 1 teaspoon sea salt
  • 2 Large apples (peeled, cored and sliced into 1-inch slices)

Directions

Step 1
Preheat oven to 350F. Arrange potatoes on a baking sheet or Silpat and bake until until tender, 80-90 minutes. Remove from oven and cool.
Step 2
Scoop out insides of potatoes and place in electric mixer bowl. Add 2 tablespoons of ghee and coconut milk, and mix on medium speed with paddle attachment until smooth. Add in applesauce, ginger and salt.
Step 3
Transfer mixture to baking dish and bake for 10 minutes.
Step 4
Cook apples in remaining coconut oil until soft, about 10 minutes. Place apples on top of sweet potato mixture and serve.

I use Hannah yams instead of sweet potatoes in this dairy free sweet potatoes dish because they’re creamier and not as sweet as regular sweet potatoes.  One of the quirks of the Paleo diet is that sweet potatoes are legal, while regular potatoes are not.  Because the Paleo diet excludes many carb sources, this is a tasty way to get necessary carbs into your diet.

COCONUT OIL ROASTED SWEET POTATOES

COCONUT OIL ROASTED SWEET POTATOES

Serves 4
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Dietary Dairy-Free, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Other Vegetables, Side Dishes
Misc CHILD FRIENDLY, SERVE HOT
Occasion CASUAL PARTY
Website The New York Times

Ingredients

  • 1-1/2 tablespoon coconut oil (use virgin coconut oil to add a coconut flavor)
  • 1-3/4lb sweet potatoes (peeled and cut into 1/2-inch chunks)
  • 1 tablespoon raw, local honey
  • 3/4 teaspoons sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Note

If you're looking for an alternative to your typical gluten-free grains, try this roasted sweet potato recipe.  It's sweet without being too sweet and super-delicious!  My favorite sweet potatoes are Hannah yams because they are lighter and creamier.

Directions

Step 1
Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
Step 2
In a large bowl, toss together potatoes, coconut oil, honey, salt, pepper and nutmeg.
Step 3
Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

 

CAULIFLOWER PIZZA CRUST

CAULIFLOWER PIZZA CRUST

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Egg
Dietary Dairy-Free, GAPS/SCD, Gluten-Free, Paleo, Vegetarian
Meal type Appetizers, Other Vegetables, Side Dishes
Misc CHILD FRIENDLY, SERVE HOT
Website Food Loves Writing

Ingredients

  • 2 cups cauliflower crumbles ((about one small cauliflower or half of a really big one))
  • 1/4 Large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup almond flour
  • 2 Large pasture-raised eggs
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Note

Here's a great way to get more veggies into your diet!  This gluten-free pizza crust is GAPS, SCD and Paleo legal.

Directions

Step 1
Preheat oven to 450 degrees F.
Step 2
Combine cauliflower with onion and garlic in a food processor* and pulse until crumbly, being careful not to over-mix (you don’t want it to become a paste). Then stir this mixture together with garlic, almond meal, and eggs, and a couple good cracks of salt and pepper. If it seems too dry, you can add a little water; if it seems too wet, add more almond meal (between another 1/4 and 1/2 cup).
Step 3
Form into pizza crusts and bake them alone for 20 minutes.
Step 4
Top with desired toppings and bake for another 10 minutes.

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ZUCCHINI PASTA WITH CREAMY AVOCADO SAUCE

ZUCCHINI PASTA WITH CREAMY AVOCADO SAUCE

Serves 4
Prep time 10 minutes
Cook time 4 minutes
Total time 14 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Other Vegetables
Misc SERVE HOT
Website Empowered Sustenance

Ingredients

  • 3 tablespoons ghee, butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
  • freshly ground black pepper (to taste)
  • 4 tablespoons SCD yogurt or coconut milk (if you want a dairy-free version, use coconut milk)
  • 2 Medium ripe avocados
  • 4 Medium zucchini (shredded with a julienne peeler)
  • sea salt (to taste)
  • 1 Medium freshly squeezed lemon juice

Note

If you're gluten- or grain-free, here's a way to eat some vegan, creamy noodles and get more veggies, too!  This recipe is GAPS, SCD and Paleo legal.

Directions

Step 1
Heat the oil or butter in a saute' pan over medium heat. Add the zucchini and saute' for 3-4 minutes, until zucchini has softened. Stir often.
Step 2
While zucchini is cooking, use a fork to mash up the avocado with the yogurt/mayo/coconut milk, salt, pepper, and lemon juice. It should resemble a smooth guacamole. Turn off the heat and toss the sauce in the sauteed zucchini to warm the sauce. Serve immediately.

ARAME WITH PRESTO GINGER PESTO

ARAME WITH PRESTO GINGER PESTO

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Other Vegetables, Sea Vegetables
Misc SERVE HOT
From book The Whole Truth Eating and Recipe Guide

Ingredients

  • 1 cup filtered water
  • 2-3 Large carrots (peeled and cut into thin strips)
  • 1/2 head cauliflower (cut into small florets)
  • 1/4 cup arame or hiziki (soaked)
  • 1 Large red bell pepper (deseeded and diced)
  • 2 " ginger (peeled and sliced thin)
  • 1/4 bunch fresh cilantro (rinsed)
  • 1/2 cup pine nuts (soaked overnight, rinsed and drained, then dehydrated)
  • 2 tablespoons shoyu
  • 1 clove garlic (peeled and minced)
  • 2 tablespoons sweet white miso
  • 1/3 cup extra-virgin olive oil
  • 1/2-1 cup filtered water

Note

The cilantro pesto on these vegetables really amps up the flavor in this dish, making it another tasty way to get sea vegetables into your diet.

Directions

Step 1
Bring 1c. water to a boil and blanch carrots for 2-3 minutes. Remove with a slotted spoon and drain in a colander. Repeat blanching with cauliflower for 3-4 minutes and drain in a colander.
Step 2
Add arame to the blanching water, cover and simmer for 10 minutes. Drain arame and combine in a mixing bowl with carrots, cauliflower and diced red pepper.
For the dressing:
Step 3
Combine ginger, cilantro, pine nuts, shoyu, garlic, miso and olive oil in a food processor. Slowly add water to achieve desired consistency.
To serve:
Step 4
Coat vegetables with dressing and serve.

 

Sea Vegetable Salad with Mint and Cilantro

Sea Vegetable Salad with Mint and Cilantro

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Other Vegetables, Salads, Sea Vegetables
Misc PRE-PREPARABLE, SERVE COLD

Ingredients

  • 1/2 cup dried arame (soaked)
  • 1 cup filtered water
  • 1 Large red onion (diced)
  • 1 Large cucumber (peeled, deseeded and diced)
  • 1/2 Large red bell pepper (deseeded and diced)
  • 1/2 bunch fresh mint (minced)
  • 1/2 Bunch cilantro (minced)
  • 3 tablespoons flax oil
  • 1 Large lemon (zested and juiced)
  • 1 tablespoon raw, local honey
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

Step 1
Bring water and arame to a boil. Cover and reduce heat to medium for 15 minutes. Remove arame and drain in a colander.
Step 2
In a large bowl, combine red onion, cucumber, red pepper and cooked arame.
Step 3
Whisk flax oil, lemon juice and zest, honey, sea salt and black pepper. Combine with other ingredients.
Step 4
Marinate for 30-35 minutes or overnight in the refrigerator.
Step 5
Add in mint and cilantro.

The mint and cilantro on this sea vegetable salad makes this a tasty way to incorporate sea vegetables into your diet.

 

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