Sweet Potato Fritters
1 egg 2 cups shredded sweet potatoes (about 1 medium sweet potato) 1/2 tsp cinnamon 1/4 tsp pure salt coconut oil for frying extra cinnamon for sprinkling In a medium bowl, beat the egg. Add sweet potato, cinnamon, salt & stir until combined. Add oil to a large skillet & heat over medium-high heat. Add no more than 2 TBSPs of sweet potato mixture for each pancake and press down to flatten with back of spoon. Cook a few mins on each side until golden. Serve with an extra sprinkle of cinnamon if desired....
Read MoreSpiced Creamy Coconut Spinach
1 TBSP coconut oil 1/2 large onion, diced 1/2 tsp pure salt 1/2 tsp ground cumin 1/4 tsp ground cardamom 1/4 tsp turmeric 1/4 tsp ground ginger 10 oz spinach 1/2 cup coconut milk Heat oil in a large skillet. Add onion & cook until tender. Add spices & cook for about 1 min (stirring to combine well). Add spinach & cook, tossing for just a minute or 2, until slightly wilted. Pour in coconut milk & cook 1 or 2 more mins. ______________________________________________________________________________________ SIDE NOTES: ~ From “Coconut Lover’s Cookbook” ~ You...
Read MoreCaribbean Carrot Soup
Verson 1: 2 tsps coconut oil (or oil of preference) 1 cup chopped onions 1 TBSP minced fresh ginger 2 tsps minced fresh jalapeno pepper 1 tsp ground cumin 3 cups veggie or chicken broth 2 cups water 3 cups sliced carrots 2 TBSP fresh cilantro leaves 1/4 tsp pure salt In a medium saucepan, heat the oil over medium heat. Add the onions, ginger & jalapeno. Cook, stirring until onions are transparent, about 2 mins. Stir in the cumin until absorbed. Add the broth & water, & bring to a boil. Stir in the carrots & return to a boil. Reduce heat & simmer, uncovered for about...
Read MoreTangy-Sweet Coleslaw
3 cups shredded green cabbage (about 1 small head) 2 carrots, grated (about 1 cup) 1/2 cup (more or less) thinly sliced red (or vidalia) onion 3 or 4 TBSP extra virgin olive oil 3 TBSP apple cider vinegar 4 & 1/2 tsps raw honey or 5 drops of liquid stevia freshly ground black pepper to taste Place all ingredients in a mixing bowl & toss well. Makes approx 6 servings. ______________________________________________________________________________________ SIDE NOTES: ~ Talk about fresh?! This is a love at first bite coleslaw, and a great way to get some cancer fighting cabbage...
Read MoreGarlic Soup – Mexican Style
1 head garlic, cloves separated, peeled & crushed 1/2 cup fresh cilantro leaves, chopped (save stems for the broth) 1 large ripe avocado, quartered & sliced 2 limes 2 cups bite-size broccoli florettes 1 large carrot, peeled, halved lengthwise & diced 1 jalapeno pepper (with seeds), sliced into paper-thin rings 1/2 cup white miso, or to taste In a medium saucepan over high heat, combine 6 cups of water, garlic & the cilantro stems and bring to a boil. Reduce heat & simmer, covered, for 10 minutes. Strain out the solids & return the broth to the saucepan. Cover to...
Read MoreMillet-Corn Loaf
1 small onion, diced 1 or 2 carrots, diced 1 bag frozen corn 1 & 1/2 cups millet, rinsed 6 cups water pure salt 2 scallions, thinly sliced 2 TBSP umeboshi vinegar 3 heaping TBSP sesame tahini In a medium pot, place diced onion, carrot, frozen corn & millet. Add water & 1/2 tsp salt. Cover & bring to a boil over medium heat. Give it a stir, reduce heat, & simmer, covered for about 25 mins (make the heat even lower toward the end as there is less & less water in the pot – don’t want it to burn on the bottom….stir it to see how it’s doing)....
Read MorePotatoes w/ Swiss Chard, Rosemary & Garlic
3 TBSP (more or less) coconut oil, butter, or ghee 3 pounds peeled, cubed, yellow potatoes 6 cloves garlic, left whole, or cut into large chunks 2 TBSP fresh rosemary, chopped 2 cups greens of choice, washed, stemmed, & chopped pure salt & freshly ground black pepper to taste Toss the potatoes with melted ghee, sprinkle with salt & pepper, and roast on 2 parchment paper covered cookie sheets @ 400 degrees for about 45 minutes (or until done to your liking) When the potatoes are close to being done, in a large skillet, heat remaining oil over medium heat and saute garlic and...
Read MoreBlack Bean & Zucchini Quesadillas
1 pound zucchini, coarsely grated 3/4 tsp pure salt 1 (15 oz) can Eden organic black beans, rinsed & drained 6 oz grated cheese (cheddar, monetary jack, Colby or a combo) 1 scallion, chopped (or chives) 1/2 jalapeno pepper, with seeds, finely chopped (or 1 whole small one) 16 – 20 small corn (or whole grain) tortillas (or 8 large) melted butter or coconut oil for brushing the tortillas salsa (optional) In a colander set inside a bowl, toss together the grated zucchini & salt (let sit while you prep the other veggies). Press the zucchini with the back of a large spoon to...
Read MoreSicilian Chickpeas w/ Escarole & Caramelized Onions
1 large head of escarole (or greens of preference) 4 TBSP butter, ghee, or extra virgin olive oil 2 medium onions, thinly sliced 2 tsps natural sugar (or 4 drops liquid stevia) 1/4 cup raisins pure salt & freshly ground black pepper 8 oz dried chickpeas (or 2 cans, rinsed & drained) 1/3 cup of the cooking liquid from the chickpeas (or veg broth if using canned) If using Dried Beans: Place 8 oz dried chick peas in glass bowl (or jar) & fill with cold water. Soak for at least 8 hours or overnight. Rinse/drain chickpeas & place them in a saucepan with plenty of cold water....
Read MoreRoasted Asparagus
(dairy free, egg free, gluten free, sugar free) 2 bunches of thick asparagus, tough ends removed 4 TBSP extra virgin olive oil, ghee, or coconut oil 4 garlic cloves, finely chopped 1 tsp sea salt freshly ground black pepper lemon wedges for serving (optional) Preheat oven to 450. Arrange asparagus on a rimmed baking sheet in a single layer (large pyrex works well). Sprinkle with the oil, garlic, salt & pepper & roll them to coat. Roast in the oven until crisp-tender, about 10 minutes. Serve with lemon wedges if using. SIDE NOTES: ~ Adapted from “Fresh Food Fast.” Pretty...
Read MorePole Beans w/ Caramelized Onions
coconut oil, butter, or ghee 1 large onion, sliced thin 4 large garlic cloves cut into chunks 1 pound pole beans, ends trimmed pure salt & freshly ground pepper to taste Caramelize the onions by slowly & gently cooking them in the oil so they become translucent, then brown very slowly (this may take 15 – 20 mins). Once the onions look pretty good, add the garlic & saute just a few minutes more. Add the beans & continue cooking until tender crisp (5 – 10 mins depending on how you like them). Add salt & pepper to taste & serve....
Read MoreBalsamic Roasted Beets
4 large beets, peeled & cut into chunks 2 TBSP melted butter, ghee, or coconut oil 1/2 tsp pure salt freshly ground black pepper balsamic vinegar (optional) Preheat oven to 400. Wash beets, cut them into chunks & place in large bowl. Add oil & toss to combine. Add salt & pepper & toss again. Spread out on baking sheet (9×13 pyrex works well) & bake for 40 mins (more or less, depending on what looks good to you). Drizzle with balsamic vinegar & serve. ______________________________________________________________________________________ SIDE NOTES: This...
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