Cruciferous (non-leafy)

Sauteed Kohlrabi, Onions & Basil

Posted by on Jul 11, 2011 in Cruciferous (non-leafy), Recipes, Vegetables | 2 comments

Sauteed Kohlrabi, Onions & Basil

2 good-sized kohlrabi bulbs, peeled (discard leaves & stems) 1 tsp pure salt 1 onion, sliced 4 TBSP butter, ghee, or coconut oil 2 TBSPs (more or less) chopped fresh basil Grate the kohlrabi (food processor or hand grater). Sprinkle with salt and allow to sit in a colander for 30 minutes (set colander inside a bowl). Squeeze water out (can press with the back of a spoon, or squeeze w/ hands). Melt butter in a saute pan. Cook onions over medium heat (5 – 10 mins – until golden) and stir in kohlrabi. Turn heat to low, cover and simmer for 10 minutes. Uncover and raise heat to...

Read More

Spicy Smothered Green Cabbage

Posted by on Oct 3, 2010 in Cruciferous (non-leafy), Photo Slide Show, Recipes, Vegetables | 2 comments

Spicy Smothered Green Cabbage

2 TBSP butter, ghee, or coconut oil 2 tsps mustard seeds 1/4 to 1/2 tsp red pepper flakes (depending on how spicy you like it) 1 tsp natural sugar (or 2 drops liquid stevia) 1/2 tsp pure salt 1 small green cabbage (about 2 pounds) 5 TBSPs water Quarter, core, and thinly slice the cabbage. Heat butter (or oil) in a large saute pan over medium heat. Add mustard seeds, red pepper flakes, sugar (or stevia), and salt. Cook, stirring frequently, until the mustard seeds start to pop, about 2 mins. Immediately add the cabbage & saute, stirring occasionally, until it wilts, about 4 mins. Add the...

Read More

African Groudnut Stew

Posted by on Jul 13, 2010 in Cruciferous (non-leafy), Recipes, Stews, Chilis, Curries, Winter Squash | 0 comments

African Groudnut Stew

TO DIE FOR………..(but not an everyday dish!) 1 small head of cauliflower, cut into large florets (3 cups) 4 TBSP coconut oil, divided pure salt 1 onion, diced (1 cup) 2 garlic cloves, minced 1 TBSP minced peeled ginger 1/4 tsp hot red pepper flakes 1 medium turnip, peeled & cut into large chunks (1 cup) 2 medium carrots, peeled & cut on the diagonal (1 cup) 1 celery stalk, cut on the diagonal into 2 inch pieces 1 (14.5 oz) can diced tomatoes 2 TBSP tamari/soy sauce 2 cups water 1 small sweet potato, peeled & cut into large chunks (1 & 1/2 cups) 1 lb...

Read More

Peanut Sauce

Posted by on Jul 8, 2010 in Asian, Condiments, etc..., Cruciferous (non-leafy), Pasta, Recipes, Sauces, Gravys | 0 comments

Peanut Sauce

Smooth Peanut Sauce – quick, easy & yummy! 1/2 cup natural peanut butter (almond or cashew butter work too) 4 TBSP soy sauce 2 TBSP brown rice vinegar 1/2 tsp ground ginger 1/8 tsp cayenne pepper (or more) 1/2 cup water Whisk all ingredients together. Done! I Love a no-cook sauce 🙂 SIDE NOTES: ~ Our favorite way to eat this sauce is over noodles with a vegetable. Peas or broccoli work well. If using frozen peas, no need to thaw. Just add them to the pot w/ the noodles for the last minute or 2 of cook time. If using broccoli, chop up a few cloves of garlic & saute in oil for a...

Read More

Millet-Cauliflower Mash

Posted by on Jun 9, 2010 in Cruciferous (non-leafy), Grains (non breakfast), Millet, Photo Slide Show, Potatoes, Recipes, Vegetables | 2 comments

Millet-Cauliflower Mash

1 TBSP butter, ghee, or coconut oil 1 medium onion, diced 1 clove garlic, minced 1 cup millet 2 cups cauliflower, chopped a few pinches of pure salt 3 cups water freshly ground black pepper to taste fresh parsley for garnish (optional) Rinse millet in a fine, mesh strainer. Heat butter or oil in a medium saucepan & saute onions & garlic for 2 mins. Add remaining ingredients (except black pepper & parsley), cover & bring to a boil. Reduce heat to med-low & simmer for 25 – 30 mins. Remove from heat, add pepper & mash with a potato masher. Garnish with...

Read More

Parmesan Baked Kohlrabi

Posted by on Jun 8, 2010 in Cruciferous (non-leafy), Recipes, Vegetables | 0 comments

Parmesan Baked Kohlrabi

butter for greasing pan bread crumbs for dusting pan 3 cups, peeled, sliced kohlrabi (approx. 1/4 inch thick pieces) 1 TBSP butter, melted 2 TBSP grated parmesan 1 TBSP (or more) unflavored, whole grain bread crumbs 1/8 tsp black pepper Preheat oven to 350. Grease an 8 or 9 inch round pie dish with butter & dust w/ bread crumbs. Cook the kohlrabi in boiling water until just tender, about 7 – 10 mins, & drain. Toss with the melted butter. Place the kohlrabi in the prepared pan, then sprinkle with parmesan, 1 TBSP bread crumbs, & black pepper. Bake 1 hour or until topping...

Read More

Linguini w/ Broccoli & Garlic

Posted by on Jun 3, 2010 in Cruciferous (non-leafy), Olive Oil Sauces, Pasta, Recipes | 0 comments

Linguini w/ Broccoli & Garlic

butter, ghee, or extra virgin olive oil lots of garlic crushed red pepper (optional) 1 large head of broccoli 1 lb whole grain pasta pure salt & freshly ground pepper to taste Boil water for the pasta. In the mean time, chop broccoli into bite size pieces & set aside. Chop garlic into chunks & saute in butter or olive oil (in large saute pan) over medium heat for a few minutes. Shake in some crushed red pepper (if using). Add pasta to the boiling water with 1 TBSP of salt and cook until al dente. Add broccoli & continue sauteing for 3 – 5 minutes (may need to add...

Read More

Curried Creamy Cauliflower Soup

Posted by on Jun 3, 2010 in Cruciferous (non-leafy), Recipes, Soups | 0 comments

Curried Creamy Cauliflower Soup

2 TBSP coconut oil (or extra virgin olive oil) 1 small onion, chopped (1 cup) 1 medium tart apple such as granny smith, peeled, cored & chopped (1 cup) 1 TBSP curry powder 1 clove garlic, sliced 1 large head cauliflower, coarsely chopped (about 6 cups) 4 cups (32 oz) veggie or chicken broth 1 tsp honey (or a 2 drops of liquid stevia) 1 tsp brown rice vinegar pure salt to taste Cook onion in oil over medium-high heat for 5 – 7 mins. Stir in the apple, curry powder & garlic & cook 2 mins more. Add cauliflower & broth & bring to a simmer. Cover, reduce heat to...

Read More

Broccoli Rabe Pasta

Posted by on Jun 3, 2010 in Cruciferous (non-leafy), Greens, Olive Oil Sauces, Pasta, Pasta w/ Greens, Recipes | 0 comments

Broccoli Rabe Pasta

2 TBSP butter, ghee, or extra virgin olive oil 3 large garlic cloves, minced 1/2 tsp crushed red pepper flakes (or more!) 1/2 cup julienne cut, sundried tomatoes (packed in oil), drained 1 big bunch of broccoli rabe, blanched 3 TBSP pine nuts, toasted (optional) 1/2 lb whole grain pasta salt & pepper to taste Toast pine nuts in a small, dry skillet until lightly browned. Transfer nuts to a small bowl to cool & set aside. Remove & discard the stems from the broccoli rabe & wash the greens. Blanch the broccoli rabe by placing in boiling water (add 2 tsp of salt w/ the...

Read More

Vegetable Couscous

Posted by on May 17, 2010 in Cruciferous (non-leafy), Grains (non breakfast), Recipes, Vegetables | 0 comments

Vegetable Couscous

2 TBSP butter, ghee, or coconut oil 1 medium red onion, sliced 1/2 lb cremini or white button mushrooms, trimmed & thickly sliced 1/2 pound broccoli, cut into small pieces (about half of a large bunch) 1/2 pound red bell pepper, diced (1 large pepper) 1 cup whole grain couscous 2 tsps pure salt In a medium saucepan, warm the oil over medium heat. Add the onion & saute for 2 mins. Add the mushrooms & saute for 6 minutes, until the mushrooms have given off their liquid and begun to caramelize. In a small saucepan or kettle, bring 1 & 1/4 cups water to a boil. Pour the...

Read More

Roasted Brussels Sprouts

Posted by on May 16, 2010 in Cruciferous (non-leafy), Recipes, Vegetables | 0 comments

Roasted Brussels Sprouts

brussels sprouts butter, ghee, or coconut oil, melted pure salt & freshly ground, black pepper Preheat oven to 400. Cut the stem end off of the brussels sprouts & remove the outer leaf (if it looks ratty, yellowish..etc). Rinse them well, then pat dry with a paper towel (unless you have time to let them sit & air dry a little). Put them in a large mixing bowl & add enough melted butter or oil to coat (mix well). Add salt & pepper – mix again. Place the brussels sprouts on a parchment paper covered cookie sheet (or pyrex dish). Bake anywhere from 20 – 40...

Read More

Savory Mashed Root Vegetables

Posted by on May 16, 2010 in Cruciferous (non-leafy), Photo Slide Show, Recipes, Root Vegetables, Vegetables | 0 comments

Savory Mashed Root Vegetables

  3 & 1/2 pounds assorted root vegetables (carrots, parsnips, turnips, rutabaga, sweet potato), peeled & coarsely chopped 4 garlic cloves 1 tsp pure salt 2 cups heavy cream (or whole milk) 1/2 cup (1 stick) butter 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves pure salt & freshly ground black pepper 1 bunch fresh chives, chopped (optional) extra virgin olive oil (optional) Place all the veggies & garlic in a large pot & fill with cool water (to cover veggies) & add 1 tsp salt. Bring to boil over medium heat & simmer covered for about 25 mins...

Read More