Lettuce & Radish w/ Sour Cream Dressing
10 oz lettuce leaves (about 10 cups) 3 to 4 red radishes, thinly sliced For the Dressing: 1/2 garlic clove 1/3 cup high quality sour cream 1 TBSP lemon juice 1/2 tsp pure salt 1 TBSP extra-virgin olive oil 1 TBSP chopped fresh chives freshly ground black pepper Rub the inside of a salad bowl vigorously with the garlic clove half. Add the sour cream, lemon juice & salt & whisk to combine. Whisk in the olive oil & chives & season w/ black pepper. Add lettuce & radishes & toss. ______________________________________________________________________________________...
Read MoreTangy-Sweet Coleslaw
3 cups shredded green cabbage (about 1 small head) 2 carrots, grated (about 1 cup) 1/2 cup (more or less) thinly sliced red (or vidalia) onion 3 or 4 TBSP extra virgin olive oil 3 TBSP apple cider vinegar 4 & 1/2 tsps raw honey or 5 drops of liquid stevia freshly ground black pepper to taste Place all ingredients in a mixing bowl & toss well. Makes approx 6 servings. ______________________________________________________________________________________ SIDE NOTES: ~ Talk about fresh?! This is a love at first bite coleslaw, and a great way to get some cancer fighting cabbage...
Read MoreGarlic Soup – Mexican Style
1 head garlic, cloves separated, peeled & crushed 1/2 cup fresh cilantro leaves, chopped (save stems for the broth) 1 large ripe avocado, quartered & sliced 2 limes 2 cups bite-size broccoli florettes 1 large carrot, peeled, halved lengthwise & diced 1 jalapeno pepper (with seeds), sliced into paper-thin rings 1/2 cup white miso, or to taste In a medium saucepan over high heat, combine 6 cups of water, garlic & the cilantro stems and bring to a boil. Reduce heat & simmer, covered, for 10 minutes. Strain out the solids & return the broth to the saucepan. Cover to...
Read MorePotatoes w/ Swiss Chard, Rosemary & Garlic
3 TBSP (more or less) coconut oil, butter, or ghee 3 pounds peeled, cubed, yellow potatoes 6 cloves garlic, left whole, or cut into large chunks 2 TBSP fresh rosemary, chopped 2 cups greens of choice, washed, stemmed, & chopped pure salt & freshly ground black pepper to taste Toss the potatoes with melted ghee, sprinkle with salt & pepper, and roast on 2 parchment paper covered cookie sheets @ 400 degrees for about 45 minutes (or until done to your liking) When the potatoes are close to being done, in a large skillet, heat remaining oil over medium heat and saute garlic and...
Read MoreSicilian Chickpeas w/ Escarole & Caramelized Onions
1 large head of escarole (or greens of preference) 4 TBSP butter, ghee, or extra virgin olive oil 2 medium onions, thinly sliced 2 tsps natural sugar (or 4 drops liquid stevia) 1/4 cup raisins pure salt & freshly ground black pepper 8 oz dried chickpeas (or 2 cans, rinsed & drained) 1/3 cup of the cooking liquid from the chickpeas (or veg broth if using canned) If using Dried Beans: Place 8 oz dried chick peas in glass bowl (or jar) & fill with cold water. Soak for at least 8 hours or overnight. Rinse/drain chickpeas & place them in a saucepan with plenty of cold water....
Read More
Recent Comments