Sundried-Tomato Pesto
3/4 cup oil-packed sun-dried tomatoes 3/4 cup pitted black or kalamata olives 2 garlic cloves, pressed 1 packed cup fresh parsley leaves 1/2 cup pine nuts 1/2 cup extra virgin olive oil 2 TBSPs (more or less) of the very flavorful oil from the sun-dried tomato jar whole grain pasta Pick the parsley leaves while water for pasta is heating up. While pasta is cooking, put all ingredients in food processor or blender & coarsely blend so the pesto is still a bit chunky. Drain pasta and toss with pesto. Make note – This recipe will probably make more pesto than you’ll need (see...
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...
Read MoreSpiced Creamy Coconut Spinach
1 TBSP coconut oil 1/2 large onion, diced 1/2 tsp pure salt 1/2 tsp ground cumin 1/4 tsp ground cardamom 1/4 tsp turmeric 1/4 tsp ground ginger 10 oz spinach 1/2 cup coconut milk Heat oil in a large skillet. Add onion & cook until tender. Add spices & cook for about 1 min (stirring to combine well). Add spinach & cook, tossing for just a minute or 2, until slightly wilted. Pour in coconut milk & cook 1 or 2 more mins. ______________________________________________________________________________________ SIDE NOTES: ~ From “Coconut Lover’s Cookbook” ~ You...
Read MoreCaribbean Carrot Soup
Verson 1: 2 tsps coconut oil (or oil of preference) 1 cup chopped onions 1 TBSP minced fresh ginger 2 tsps minced fresh jalapeno pepper 1 tsp ground cumin 3 cups veggie or chicken broth 2 cups water 3 cups sliced carrots 2 TBSP fresh cilantro leaves 1/4 tsp pure salt In a medium saucepan, heat the oil over medium heat. Add the onions, ginger & jalapeno. Cook, stirring until onions are transparent, about 2 mins. Stir in the cumin until absorbed. Add the broth & water, & bring to a boil. Stir in the carrots & return to a boil. Reduce heat & simmer, uncovered for about...
Read MoreApple, Walnut & Feta Salad
mixed salad greens 1 small apple, chopped handful of walnuts, broken in half or in pieces feta cheese (optional) Italian dressing** ______________________________________________________________________________________ SIDE NOTES: ~ I ate a salad like this at a little place called the Dragonfly Cafe in Hazleton, PA while passing through on our recent trip to NC. Sooooo good. And it’s one of those salads that can fill you up on its own due to the nuts and cheese. ~ It’s so easy to throw together, especially if you get a box of pre-washed organic spring salad mix. The only thing...
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