Roasted Winter Squash w/ Curry Butter & Apple Cider
3 TBSP butter, ghee, or coconut oil 2 TBSP brown sugar (or 12 drops liquid stevia) 1 TBSP curry powder 1/4 tsp salt 2 lbs winter squash, peeled if necessary, seeded, & cut into 2-inch chunks 1 cup apple cider Preheat oven to 450. Melt butter in an ovenproof casserole large enough to hold the squash in a single layer. Add the sugar, curry powder & salt, and stir until combined. Add the squash & toss to coat. Gradually pour the cider down the side of the pan without pouring it directly over the squash. Increase the heat & bring to a boil. Transfer the casserole to the oven...
Read MoreSavory Mashed Root Vegetables
3 & 1/2 pounds assorted root vegetables (carrots, parsnips, turnips, rutabaga, sweet potato), peeled & coarsely chopped 4 garlic cloves 1 tsp pure salt 2 cups heavy cream (or whole milk) 1/2 cup (1 stick) butter 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves pure salt & freshly ground black pepper 1 bunch fresh chives, chopped (optional) extra virgin olive oil (optional) Place all the veggies & garlic in a large pot & fill with cool water (to cover veggies) & add 1 tsp salt. Bring to boil over medium heat & simmer covered for about 25 mins...
Read MoreBraised String Beans, Asian Style
2 TBSP coconut oil 4 medium scallions, thinly sliced 2 medium garlic cloves, minced 3/4 cup veggie or chicken broth 3 TBSP tamari/soy sauce 1 TBSP brown rice vinegar 2 tsps natural sugar (or stevia) 1 pound sting beans 2 TBSP minced fresh basil freshly ground black pepper Heat oil in a large saute pan over medium heat. Add scallions & cook until softened, 2 – 3 mins. Add garlic & cook for 1 min. Add broth, soy sauce, vinegar, & sugar & simmer until liquid thickens slightly, about 5 mins. Add string beans & a few grindings of pepper to pan. Stir well, lower...
Read MoreCannellini Bean Yam Hummus
1 can cannellini beans 3/4 cup cooked yam (or sweet potato) 3 TBSP lime or lemon juice 1 small to medium clove garlic, chopped 2 TBSP extra-virgin olive oil 1/2 tsp chipotle powder or 1 tsp chipotle hot sauce (more or less to taste) 1/2 tsp pure salt freshly ground black pepper to taste 1/4 cup toasted pine nuts (plus extra for garnish) (optional) 2 TBSP fresh cilantro, chopped (optional) Use a fork to stick a few holes in the potato and place it whole (& unpeeled) on a baking sheet lined w/ parchment paper. Bake @ 400 for 45 – 60 mins (depending on size) until very soft when...
Read MoreWinter Vegetable Pate
water 1 medium onion, diced 1 sweet potato, peeled & cut into 1-inch cubes (anywhere from 1.5 to 2 cups) 1 heaping cup of butternut squash cut into 1 inch cubes 2 TBSP soy sauce, divided 2 heaping TBSPs sesame tahini butter, coconut oil, or olive oil, drizzled over the top to taste Heat a large saute pan over medium heat. Add about 1 TBSP water & water-saute the onion until translucent, about 5 mins (add a little extra water if you need to). Add sweet potato, squash, 1 TBSP soy sauce & about 1/2 cup water & bring to a boil. Cover, reduce heat, & simmer over low heat...
Read MoreSummer Pasta w/ Raw Arugula & Tomatoes
4 cups arugula leaves (stems removed) 3 TBSP butter, ghee, or extra virgin olive oil 2 medium garlic cloves, crushed or minced 3 medium, ripe tomatoes (about 1 & 1/4 pounds), cored & chopped pure salt freshly ground black pepper 1 pound whole grain pasta Boil water for pasta. Wash & dry arugula. Slice the leaves into thin strips & set aside in a bowl large enough to hold the cooked pasta. Heat the oil in a skillet. Add garlic & saute over medium heat about 2 mins. Add the tomatoes & salt to taste & cook, stirring occasionally, just until the tomatoes are...
Read MoreWarm Asparagus & Potato Salad
2 pounds small new (red) potatoes, cut into bite sized pieces 1 pound asparagus (about 1 bunch), bottoms removed & cut into thirds 6 scallions, chopped 1/2 cup parsley, chopped 6 TBSP extra virgin olive oil 3 TBSP balsamic vinegar pinch of natural sugar (or stevia) pure salt & freshly ground black pepper to taste crumbled blue cheese (optional) Boil potatoes for about 10 mins in salted water (until a fork pokes through w/ ease). Steam asparagus until just bright green & crisp (about 4 or 5 mins). Combine the scallions, parsley, oil, vinegar, sugar, salt & pepper, in a...
Read MoreButtery Lentils & Veggies
2 TBSP butter, ghee, or coconut oil 1/2 cup onions, diced 1 cup green or brown lentils* (sprouted if possible or soaked overnight) (see notes below) 1/2 cup celery, diced 1/2 cup red bell pepper, diced pure salt & pepper to taste Melt butter or oil in medium skillet over low heat. Add onions and cook a few minutes until softened. Stir in lentils, celery & peppers & cover. Simmer approx 5 mins or until veggies and lentils are tender. Season with salt & pepper to taste. ______________________________________________________________________________________ SIDE NOTES: ~ Very...
Read MoreThai Red Curry
For the Veggies/Protein: 1 – 2 TBSP coconut oil 5 cups assorted chopped vegetables (carrots, zucchini, bell pepper, bamboo shoots, mushrooms, broccoli, cauliflower, string beans) protein of choice (pre-cooked): shrimp, diced chicken, or tempeh 1/2 cup to 1 cup fresh basil leaves For the Sauce: 1 (14 oz) can unsweetened coconut milk 1 to 2 TBSP Thai red curry paste 2 & 1/2 TBSP natural sugar (or about 15 drops of liquid stevia) 2 TBSP tamari/soy sauce If you’d like to eat this curry over a grain: cooked brown rice (I like short grain) or cooked quinoa Cook rice according...
Read MoreZucchini Marinara
extra virgin olive oil garlic (about 4 medium cloves), minced 1 medium zucchini, shredded 1 (28 ounce) package whole, peeled, plum tomatoes salt (doesn’t need much – 1/2 tsp max) fresh basil – as much as you want (I use A LOT!) (I’d say at least 1/2 cup packed) freshly ground black pepper Generously coat the bottom of a medium pot with olive oil. Saute garlic over medium heat for 2 or 3 mins. Add shredded zucchini & saute another minute or 2. Add tomatoes, and once boiling, lower heat & let simmer uncovered for 30 mins. As it’s cooking, break up the...
Read MoreSpaghetti w/ Zucchini & Olive Oil
8 TBSP butter or extra virgin olive oil 4 lbs zucchini, sliced into thin rounds (do not peel) 1 lb whole grain spaghetti pure salt & freshly ground black pepper to taste fresh basil, chopped (optional) While the pasta is cooking, heat oil in a large skillet over medium heat. Add zucchini & saute until cooked to your liking (I like it a little over-done in this dish). Once pasta is al dente, drain and add to saute pan. Toss to coat with the oil (add another drizzle if you need it). Add freshly ground black pepper, garnish with basil, & serve....
Read MoreChunky Sweet Potato Fries
Version 1 2 large sweet potatoes, peeled & cut into big, chunky fries 2 TBSP melted coconut oil (or oil of preference) 1 or 2 tsps dried rosemary 1 tsp dried red pepper flakes Preheat oven to 400. Toss everything to coat in a large bowl. Spread in single layer on parchment covered baking pan(s) (cookie sheet or pyrex). Cook for about 40 mins, or until they look good to you, tossing once half way through if you think of it. Version 2 1/4 cup coconut oil 1/2 tsp chili powder 1/2 tsp cinnamon 1/4 tsp garlic powder 1/4 tsp cayenne pepper light sprinkle of salt & pepper (optional) 2...
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