Collard Greens w/ Tahini Sauce
2 TBSP coconut oil 1 medium onion, sliced thinly 1 bunch collard greens 3 TBSP tahini 6 TBSP water 1 TBSP ume plum vinegar drizzle of toasted sesame oil Rinse and chop greens & set aside. Heat coconut oil in saute pan, add onion and cook gently over medium low heat until translucent (approx 10 mins). Add greens and stir well. Cook until wilted & softened (approx 10 mins). In the mean time, make sauce by combining tahini, water & vinegar in a small bowl. When the greens are just about done, pour half of the sauce into the saute pan & mix thoroughly until greens are coated....
Read MoreRice Bean & Cilantro Salad
For the Rice 1 cup Lundberg wehani brown rice 2 cups of water 1 TBSP coconut oil or butter (optional) 1/2 tsp pure salt (optional) For the Vegetables 1 can black beans 1 & 1/2 cups frozen corn, thawed 1 red bell pepper, diced 1 scallion, diced LOTS of fresh cilantro! 1 garlic clove, minced juice of 1 lime (about 2 – 3 TBSP) 1 & 1/2 tsp cumin 1/2 tsp pure salt Combine rice, water, oil and salt in a small pot. Bring to a boil, then cover and simmer for 45 mins. Remove from heat (still covered) and let sit for 10 mins. Fluff with fork, then mix together with the rest of the...
Read MoreSafe Sunscreen ?
Good, old-fashioned sunshine is the best way to get our vitamin D, but if you plan to be in the mid-day sun for extended periods of time, it’s a good idea to protect your skin. Aside from using hats, sunglasses, and protective clothing, it’s sometimes necessary, especially in the warmer months, to use sunscreen. That being said, please be careful with your sunscreen choices. The old saying, “You are what you eat” also comes into play here, as the skin has the potential to “eat” (absorb) whatever is applied to it. It might sound strange at first, but...
Read MoreSesame Asparagus & Noodles
2 TBSP sesame seeds, toasted 1 pound spaghetti or linguine For the Sauce: 2 TBSP toasted sesame oil 1/4 cup tamari/soy sauce 2 TBSP broth (veggie or chicken) 2 TBSP mirin a pinch of cayenne 1 TBSP natural sugar (optional) For the Asparagus: 1 TBSP coconut oil 2 garlic cloves minced 1/4 tsp ground ginger powder 1 bunch asparagus, cut into 2-inch lengths 1/4 cup water 1 tsp tamari/soy sauce 2 scallions or chives thinly sliced (optional) Toast sesame seeds & pour them into a small bowl to cool. Combine sesame oil, soy sauce, water, mirin, cayenne & stevia in small bowl & set...
Read MoreTLT
(dairy free) Lightlife organic smoky tempeh strips (fakin’ bacon) lettuce tomato mayo your favorite bread You can make this gluten & sugar free if you marinate your own tempeh…. Slice it thinly, and marinate in a mixture of gluten free soy sauce, liquid smoke, and a little onion powder. (using gluten free bread) If interested in making homemade mayo, click HERE....
Read MoreGreens Beans & Shells
butter, ghee, or extra virgin olive oil garlic (6 – 8 cloves), chopped crushed red pepper (optional) 11 oz spinach (more or less) 2 cans cannellini beans 32 oz vegetable broth pure salt & pepper 1 pound medium whole grain shells Cook pasta. Saute garlic in olive oil until lightly browned. Shake in some crushed red pepper if using. Add spinach & saute until wilted (just a few mins). Add beans & vegetable broth & stir until heated through. Toss in cooked pasta & serve. ______________________________________________________________________________________ SIDE...
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