Sweet Potato Homefries
coconut oil, butter or ghee sweet potatoes, peeled cinnamon (optional) Shred sweet potato and saute in oil for about 10 mins or until cooked to your liking. ________________________________________________________________________ SIDE NOTES: ~ I just love when simplicity is this good 🙂 ~ We enjoy this for breakfast along side eggs (instead of toast). It’s great plain (especially cooked in coconut oil), but when I’m in a cinnamon-y mood, I sprinkle some over the top & dig in. Of course, it can be a side dish for lunch or dinner as well. Feel free to fry up some onions and/or...
Read MoreTempeh Fingers w/ Sate Sauce
2 tsps coconut oil 2 cloves garlic, minced 2 tsps curry powder 1 cup unsweetened coconut milk 1/4 cup natural peanut butter 2 TBSP natural sugar (or 6 drops liquid stevia) 1 TBSP tamari/soy sauce 2 packages soy tempeh (16 oz total) coconut oil for frying In a small saucepan, heat 2 tsps oil over medium heat. Add the garlic & cook about a minute. Add the curry powder & cook, stirring until combined. Stir in the coconut milk, peanut butter, sweetener & soy sauce. Cook uncovered stirring occasionally, until thickened, about 10 mins. Fry tempeh in oil....
Read MoreWhite Bean & Arugula Salad
For the Dressing: 1/3 cup extra-virgin olive oil 3 TBSP lemon juice 1 TBSP minced fresh dill 1 small garlic clove, finely chopped coarse sea salt & freshly ground pepper to taste For the Salad: 3 bunches arugula, trimmed & roughly chopped (6 – 7 cups) 1 15 oz can white beans, drained (cannellini or great northern) 1 yellow bell pepper, seeded & diced shaved parmesan cheese for garnish (optional) In a large bowl, whisk together the oil, lemon juice, dill, garlic, salt & pepper. Add the arugula, beans & yellow pepper & toss to combine. Garnish w/ cheese if...
Read MoreSpicy Pumpkin Soup
1 TBSP coconut oil 1 small onion, chopped 1 TBSP chopped fresh ginger (up to) 3 hot dried Thai chiles – split lengthwise, or 1/2 tsp crushed red pepper flakes 2 tsp minced fresh lemongrass – white part only, or zest of 1 lemon 3 cups veggie or chicken broth 3 TBSP tamari/soy sauce 1 (16 oz) can pumpkin puree 1 (14 oz) can unsweetened coconut milk 1/3 cup creamy, natural, peanut butter 1 TBSP maple sugar, (or sugar of choice**) 1/2 tsp pure salt 2 TBSP lime juice 1/4 cup chopped fresh Thai basil or cilantro 2 TBSP crushed roasted peanuts Heat the oil in saucepan over medium heat....
Read MoreCreamy Red Lentil Soup
2 TBSP coconut oil 1 large onion, chopped (about 2 cups) 3 medium carrots, chopped 4 cups water 14 ounces coconut milk 1 cup red lentils 3 cloves garlic, chopped 1 bay leaf 2 tsps pure salt 1/4 tsp ground ginger 1 TBSP curry powder 1/2 cup chopped cilantro Heat coconut oil in a large saucepan over medium heat. Add onions and carrots & cook, stirring frequently, until vegetables start to brown, about 10 mins. Add water, coconut milk, lentils, garlic, bay leaf, salt, ginger & curry powder. Cover & bring to a boil. Reduce heat, & simmer, partially covered for 35 to 40 mins...
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