Quick & Spicy Swiss Chard
2 TBSP coconut oil, butter, or ghee 4 garlic cloves, crushed or minced crushed red pepper flakes to taste (1/2 tsp – more or less) freshly ground black pepper to taste pure salt to taste 1 bunch swiss chard, stems removed & roughly chopped Warm oil or butter in large saute pan over medium heat. Add garlic and cook until just golden (1 – 2 mins). Sprinkle in crushed red pepper, black pepper, and salt to taste. Add swiss chard, and saute until wilted but not over-done (approx 5 mins). ______________________________________________________________________________________ SIDE...
Read MoreSauteed Kohlrabi, Onions & Basil
2 good-sized kohlrabi bulbs, peeled (discard leaves & stems) 1 tsp pure salt 1 onion, sliced 4 TBSP butter, ghee, or coconut oil 2 TBSPs (more or less) chopped fresh basil Grate the kohlrabi (food processor or hand grater). Sprinkle with salt and allow to sit in a colander for 30 minutes (set colander inside a bowl). Squeeze water out (can press with the back of a spoon, or squeeze w/ hands). Melt butter in a saute pan. Cook onions over medium heat (5 – 10 mins – until golden) and stir in kohlrabi. Turn heat to low, cover and simmer for 10 minutes. Uncover and raise heat to...
Read MoreTempeh Sausage Crumbles
2 packages soy tempeh (total of 16 oz) 2 TBSP fennel seeds 2 tsps dried basil 2 tsps dried oregano 1 tsp red pepper flakes 1 tsp dried sage (or 3/4 tsp ground sage) 4 garlic cloves, minced or crushed 1/4 cup soy sauce 2 TBSPs extra virgin olive oil 3 TBSPs lemon juice (juice of 1 lemon) In a large saute pan, crumble the tempeh (using your hands) and add enough water to almost cover it (about 3/4 cup). Over medium heat, cover pan & steam the tempeh until the water is absorbed, about 10 minutes. Drain any remaining water (if necessary), or cook it off with the pan uncovered. Add the rest...
Read More10-Minute Marinara Sauce
2 TBSP butter or ghee 4 garlic cloves, minced or crushed 28 oz package crushed or strained tomatoes 1 cup water 1/2 tsp pure salt freshly ground black pepper to taste fresh basil or parsley, chopped (as much as you’d like) 1 – 2 TBSP extra virgin olive oil Warm butter or ghee over medium heat and saute garlic for 1 – 2 mins. Add tomatoes, salt and pepper. Add the water to the empty tomato container, swish it around (to collect the remaining remnants of tomato), and add it to the pot. Simmer for approx 10 mins. Stir in chopped basil, drizzle in the olive oil and serve....
Read MoreSpicy Tomato Lentil Stew
1 cup brown or green lentils 1/4 cup coconut oil 1 large onion, chopped 2 carrots, peeled & chopped 4 cloves garlic, crushed or minced 2 TBSP fresh ginger, grated or finely chopped 28 oz package chopped tomatoes 1 cup broth (veggie or chicken) 1 cup fresh or frozen peas Spice Blend: 2 tsps ground cumin 2 tsps paprika 1 tsp ground fenugreek (optional) 1/2 tsp pure salt 1/2 tsp dried thyme 1/4 tsp ground cardamom 1/4 tsp ground coriander 1/8 tsp ground cloves 1/8 tsp ground cinnamon 1/8 tsp cayenne pepper Boil lentils for about 45 minutes or until tender. In large saute pan over medium...
Read More
Recent Comments