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 MoreRoasted Eggplant & Tomato Salad Sandwich
eggplant, peeled & cut into rounds extra virgin olive oil pure salt & freshly ground pepper to taste TOMATO...
Read MoreMiso Vegetable Soup
coconut oil (or sesame oil) a few cloves of garlic (3 to 5), minced or pressed a handful of scallions, chopped a handful of greens (any kind) about 6 carrots, chopped about 6 celery stalks, chopped 6 cups water 6 TBSP brown rice miso Chop vegetables. Saute garlic and white part of scallions (set green part aside to add later) in oil for about 2 mins. Add large carrot chunks and saute about 5 mins. Add celery & continue to saute a until veggies are tender (just a few mins longer). Add water and miso (stirring to dissolve miso). Bring to a boil, then lower to a simmer and cook for about 7...
Read MoreString Beans w/ Garlic
butter, ghee, or coconut oil 2 large garlic cloves, minced string beans, ends trimmed pure salt & pepper to taste Blanch the string beans in salted, boiling water for 1 to 2 mins. Run under cold water & drain. Saute garlic in butter or oil for about 2 mins Toss in string beans, salt & pepper & saute about 5 minutes – or until done to your liking. ______________________________________________________________________________________ SIDE NOTES: ~ I don’t think a vegetable exists that wouldn’t taste great just tossed in a pan with a little butter &...
Read MoreAfrican 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 MorePeanut 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 MoreIndian Spiced Lentils w/ Kale
1 cup lentils (green or brown) 1 tsp pure salt 1 bunch of kale, stems removed and chopped 2 TBSP coconut oil, butter, or ghee 1 heaping tsp ground coriander 1/2 heaping tsp ground cumin 1/2 heaping tsp ground mustard 1/2 heaping tsp hot red pepper flakes 2 garlic cloves minced 2 tsps minced fresh ginger root Bring lentils, 6 cups water, and salt to boil in medium saucepan; boil for 5 mins. Reduce heat; simmer until lentils are tender but still hold their shape, 20 – 25 mins Add kale during the last 5 mins of cooking. Meanwhile, heat oil (or butter) in large skillet over medium heat....
Read MoreKale, Collard & Basil Salad
4 curly kale leaves, chopped (stems removed) 2 collard leaves, chopped (stems removed) fresh basil (use as much as you want – I use a lot!) 2 tsps extra virgin olive oil 2 tsps fresh lemon juice 1 garlic clove, crushed 1/8 tsp pure salt dash of cayenne pepper Place kale, collards & basil in a bowl. Combine remaining ingredients & pour over greens. Marinate for 10 mins @ room temperature before serving. Serves 2. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Raw Food Made Easy”. Very easy (indeed)...
Read MoreSpicy Brown Rice Stuffed Peppers
1 cup brown rice (uncooked) 1 & 1/2 TBSP coconut oil, butter, or ghee 1 large onion, finely chopped 1 cup grated carrot 1 cup finely chopped celery 1 tsp pure salt freshly ground black pepper to taste 1 tsp dried basil 2 TBSP sunflower seeds several dashes of cayenne (optional) 4 large red bell peppers, cut in half lengthwise & seeded Preheat oven to 350. Cook rice according to package directions. In a large skillet, heat oil over medium heat and saute the onion, carrot & celery for a few mins, stirring regularly. Mix in spices and sunflower seeds, and cook another few mins....
Read MoreMillet-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 MoreSweet Potato Pie w/ Crumbly Pecan Crust
For the crust: 2 cups pecans, coarsely ground 1/2 cup whole grain flour 3/4 tsp cinnamon 1/4 tsp pure salt 3 TBSP coconut oil (or butter), melted 1 tsp maple syrup mixed well w/ 4 tsps water (or a few drops of liquid stevia) Preheat the oven to 350. Mix all the dry ingredients together. Mix the oil & maple syrup mixture together and add them to the dry ingredients using a fork, until a moist, crumbly mixture is formed. Reserve a few tablespoons of the crust mixture to sprinkle over the top of the pie. Press the mixture evenly into an oiled 9 inch glass pie plate. Bake crust for about 5...
Read MoreAcorn Squash w/ Wild Rice Stuffing
3 medium acorn squash, halved lengthwise and seeds removed 2 to 3 TBSP melted butter, ghee, or coconut oil 1/2 medium onion, diced 2 medium garlic cloves (or shallots), finely chopped 4 celery stalks, finely chopped 1 TBSP minced fresh thyme leaves (or use 1 tsp dried dried) 2 cups cooked wild rice 2/3 cup pecans, toasted* and chopped (optional) 1/4 cup dried cranberries, (optional) 1 tsp pure salt freshly ground black pepper Preheat oven to 350. Place squash cut side down, in a baking pan filled with 1/4 inch hot water. Bake 30 mins. Meanwhile, place 1 tablespoon of the melted butter (or...
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