Sicilian 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 More1-Minute Ice Cream (w/ demo vid)
For four servings: 4 large bananas, sliced & frozen 1/2 cup milk of choice Cut bananas into rounds and place in single layer on a wax (or parchment) paper covered cookie sheet. Put cookie sheet in freezer for several hours or overnight. Vitamix blender method: Place frozen bananas in blender, add milk, and blend on high, using the tamper to continually push banana chunks into the blade area. Within 1 minute, you’ll have creamy ice cream. Blender will be loud as it’s doing it’s thing, but this is normal. Food processor method: Make sure work bowl is fitted with steel S...
Read MoreCocoa Oat Bars
For the Bottom Crust: 4 cups quick cooking rolled oats 1/2 cup maple syrup pinch of puresalt 1/2 cup hot water For the Topping: 2 cups chocolate chips (or nibs) 1 cup finely chopped walnuts 1/2 cup maple syrup 2 cups shredded, unsweetened coconut 1 & 1/2 tsps arrowroot, kudzu or cornstarch Preheat oven to 350 degrees. In a medium bowl, mix the oats, maple syrup, salt & water. Using the back of a large spoon, press the mixture firmly & evenly into an oiled 9×13 inch baking dish. Or instead, place parchment paper or plastic wrap on top of the mixture, roll it with a rolling...
Read MoreGrown-up Rice Crispy Treats
1 cup brown rice syrup 1/2 cup natural peanut butter (or other nut/seed butter – see notes below) 1/2 cup chocolate chips (optional) 3 cups crispy, brown rice cereal In a large saucepan, heat the rice syrup & peanut butter over low heat until creamy. Stir in chocolate chips until they melt. Remove from heat & stir in cereal until coated. Press into a shallow, casserole dish (8×8 pyrex works well). Allow to set until firm. Cut into squares & serve. ________________________________________________________________________ SIDE NOTES: ~ Adapted from “Cooking the...
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...
Read MoreRoasted Moroccan Garbanzos
2 cups DRY garbanzo beans (1 15 oz bag) 6 cups of water (room temp is best) 1 TBSP melted coconut oil or extra virgin olive oil 2 tsps moroccan spice mix 1/2 tsp sea salt To make the spice mix: 2 tsps ground cumin 1 tsp ground coriander 1/2 tsp each of chili powder, paprika & cinnamon 1/4 tsp ginger 1/8 tsp cayenne pinch of ground cloves Rinse beans in a colander. Add the beans to a bowl with the water & soak overnight for approx 12 hours. Drain beans and let them sit in the colander for 15 – 30 mins to let out the excess moisture. Preheat oven to 350. Transfer chick peas to...
Read MoreCoconut Sweet Potato Soup w/ Greens
You put de lime in de coconut,, you drink a bowl up…… 2 TBSP coconut oil (or oil of preference) 2 cups diced onion (about 2 medium onions) 1 tsp pure salt 4 cups 1-inch sweet potato chunks (about 2 large sweet potatoes, peeled) 4-6 garlic cloves, finely chopped 1 jalapeño pepper with seeds, minced (optional) 1 TBSP minced fresh ginger 1 tsp ground coriander 1/2 tsp turmeric 1 (14 oz) can coconut milk 1 bunch of greens, (chard, kale, or collard), roughly chopped 1 lime, cut into wedges (optional) 1/2 cup chopped cilantro, for garnish (optional) In a large saucepan over medium...
Read MoreSweet Potato Homefries
coconut oil, butter or ghee sweet potatoes, peeled cinnamon (optional) Shred sweet potato and saute in oil for about 10 mins or until cooked to your liking. ________________________________________________________________________ SIDE NOTES: ~ I just love when simplicity is this good 🙂 ~ We enjoy this for breakfast along side eggs (instead of toast). It’s great plain (especially cooked in coconut oil), but when I’m in a cinnamon-y mood, I sprinkle some over the top & dig in. Of course, it can be a side dish for lunch or dinner as well. Feel free to fry up some onions and/or...
Read MoreTempeh Fingers w/ Sate Sauce
2 tsps coconut oil 2 cloves garlic, minced 2 tsps curry powder 1 cup unsweetened coconut milk 1/4 cup natural peanut butter 2 TBSP natural sugar (or 6 drops liquid stevia) 1 TBSP tamari/soy sauce 2 packages soy tempeh (16 oz total) coconut oil for frying In a small saucepan, heat 2 tsps oil over medium heat. Add the garlic & cook about a minute. Add the curry powder & cook, stirring until combined. Stir in the coconut milk, peanut butter, sweetener & soy sauce. Cook uncovered stirring occasionally, until thickened, about 10 mins. Fry tempeh in oil....
Read MoreWhite Bean & Arugula Salad
For the Dressing: 1/3 cup extra-virgin olive oil 3 TBSP lemon juice 1 TBSP minced fresh dill 1 small garlic clove, finely chopped coarse sea salt & freshly ground pepper to taste For the Salad: 3 bunches arugula, trimmed & roughly chopped (6 – 7 cups) 1 15 oz can white beans, drained (cannellini or great northern) 1 yellow bell pepper, seeded & diced shaved parmesan cheese for garnish (optional) In a large bowl, whisk together the oil, lemon juice, dill, garlic, salt & pepper. Add the arugula, beans & yellow pepper & toss to combine. Garnish w/ cheese if...
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