Zucchini Pancakes
1 pound green or yellow zucchini (about 2 medium) (no need to peel) 1/2 tsp pure salt 2 eggs, lightly beaten 2 TBSP red onion, chopped (or 2 tsps dried minced onion) 1/2 cup breadcrumbs pinch of cayenne pepper 1/2 tsp garlic powder 1/3 cup parmesan cheese (optional) coconut oil or butter for frying pure salt & freshly ground pepper to taste Grate zucchini on the largest holes of a grater & combine well with salt. Let zucchini drain in a colander for about 30 mins. In the mean time, combine eggs, onion, breadcrumbs, cayenne, garlic powder, cheese (if using) & salt/pepper in a...
Read MoreQuinoa w/ Brussels Sprouts, Tempeh & Toasted Almonds
For the Quinoa: 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt 1 & 1/2 cups quinoa For the Vegetables: 1/3 cup butter, ghee, or coconut oil 2 cups thinly sliced onions 1/2 tsp caraway seeds (optional) 1 (8 oz) package soy tempeh, sliced into bite-sized pieces 1 red bell pepper, seeded & thinly sliced 1 pound brussels sprouts, trimmed & cut lengthwise into thirds 1/4 cup tamari/soy sauce 2 TBSP mirin pure salt & freshly ground black pepper to taste 1/2 cup chopped toasted almonds (optional) lemon wedges for serving To Prepare the Quinoa: Rinse the quinoa well in a...
Read MoreParmesan 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 MorePan-Seared Summer Squash w/ Garlic & Mint
2 pounds summer squash, sliced lengthwise, 1/2 inch thick 2 TBSP lemon juice 2 TBSP fresh mint leaves, torn into pieces 2 garlic cloves, finely chopped 1 tsp pure salt 1/2 tsp crushed red pepper flakes 3 TBSP extra virgin olive oil freshly ground black pepper Warm a large (dry) skillet or griddle over medium heat. Arrange the squash in a single layer & sear until speckled w/ brown & beginning to blacken, about 5 mins. Flip the squash & cook for 4 – 5 mins more. Repeat w/ remaining squash. In a serving bowl, combine the lemon juice, mint, garlic, salt & red pepper...
Read MoreCollard 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 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...
Read MoreSweet Potato Bread
1/2 cup cooked (or canned) sweet potato or pumpkin 8 eggs 1/2 cup coconut oil or butter, melted 1/2 cup natural sugar 1 tsp pure vanilla extract 1 & 1/2 tsps cinnamon 1/2 tsp nutmeg 1/2 tsp pure salt 3/4 cup coconut flour, sifted 1 tsp baking powder 1/2 cup pecans, chopped (optional) 1/2 cup raisins Preheat oven to 350 degrees. Blend together sweet potato (or pumpkin), eggs, oil, sugar, stevia, vanilla, cinnamon, nutmeg & salt. Combine coconut flour with baking powder & whisk throughly into batter until there are no lumps. Fold in nuts & raisins. Pour into greased...
Read MoreZucchini Bread
3/4 cup loosely packed, shredded zucchini 8 eggs 1/2 cup coconut oil or butter, melted 1/2 cup natural sugar 1 tsp pure vanilla extract 1 & 1/2 tsps cinnamon 1/2 tsp nutmeg 1/2 tsp pure salt 3/4 cup coconut flour, sifted 1 tsp baking powder 1/2 cup walnuts, chopped (optional) Preheat oven to 350 degrees. Blend together eggs, oil, sugar, vanilla, cinnamon, nutmeg & salt. Combine coconut flour with baking powder & whisk throughly into batter until there are no lumps. Fold in shredded zucchini & nuts. Pour into greased 9x5x3-inch loaf pan & bake for 1 hour. Remove from...
Read MoreLinguini 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 MoreGreen Bean Salad
For the Green Beans 1 pound green beans 1 TBSP extra virgin olive oil 2 TBSP butter, ghee, or coconut oil 1 garlic clove, crushed 2/3 cup bread crumbs (can use gluten free) 1 TBSP chopped fresh parsley For the Dressing 2 TBSP extra virgin olive oil 2 tsp white wine vinegar 1 small garlic clove, crushed 1/4 tsp high-quality, dijon mustard pinch of sugar (or 1 drop liquid stevia) pinch of pure salt Trim beans & cook in boiling salted water 5 or 6 mins, until tender. Drain & refresh under cold water & place in serving bowl. Mix all the dressing ingredients thoroughly. Pour over...
Read MoreCurried 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 MoreBroccoli 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...
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