Ingredients:
Salad:
8 ounces cabbage
3 medium carrots
1 pear
1 apple
7 ounces cooked beans of choice (I use cannellini beans, lentils, or brown rice))
¼ cup chopped dates
Dressing:
½ teaspoon grainy Dijon mustard
2 teaspoons honey
2 tablespoons orange or lemon juice
1 teaspoon white wine vinegar
½ teaspoon paprika
Sea salt and freshly ground black pepper
Directions:
1. Shred the cabbage finely. Discard any tough stalks.
2. Cut the carrots into very thin strips about 2 inches long.
3. Quarter, core and slice the pear and apple.
4. Put the fruit and vegetables in a bowl with the dates. Mix well.
For the dressing:
1. Blend the mustard with the honey until smooth.
2. Add the vinegar, orange or lemon juice, paprika, and season well with salt and pepper.
Serves 4-6
Ingredients:
1 tablespoon olive oil
1 clove garlic, crushed
1 onion, chopped
2 tablespoons fennel seed
1 cauliflower, cut into small florets
2 14-ounce cans white beans
5 cups vegetable stock
Sea salt and freshly ground black pepper
Chopped fresh parsley to garnish
Directions:
1. Heat the olive oil in a soup pot. Add the garlic, onion, and fennel seeds and cook gently for 5 minutes or until softened.
2. Add the cauliflower, half the beans, and the stock.
3. Bring to a boil. Reduce the heat and simmer for 10 minutes, or until the cauliflower is tender.
4. Pour the soup into a blender and blend until smooth. Stir in the remaining beans and season to taste. Re-heat and pour into bowls. Sprinkle with chopped parsley and serve.
Serves 4-6
Ingredients:
2 medium organic skinless, boneless chicken breast halves
½ red onion, halved and sliced
¼ cup lemon juice
3 tablespoons water
3 tablespoons rice vinegar
2 tablespoons olive oil
1 tablespoon sweetener
1 tablespoon fish sauce (optional)
2 teaspoons grated fresh ginger
1-2 small chili peppers, halved seeded and thinly sliced
2 cloves garlic, minced
2 shallots, thinly sliced
5 cups shredded cabbage
1 cup coarsely shredded carrots
½ cup fresh cilantro leaves
1/3 cup unsalted, dry-roasted peanuts
Directions:
1. In a large skillet, combine the chicken, red onion, and enough cold water to cover. Bring to a boil over medium-high heat; reduce heat. Simmer, covered, for 5 minutes. Remove from heat and let stand, covered for 20 minutes. (After standing, the meat should no longer be pink and the internal temperature should read 170 degrees.)
2. Using a slotted spoon, remove the chicken and onions to a medium bowl. Cover and chill for 30 minutes. Discard cooking liquid.
3. Meanwhile, for the dressing, whisk together in a small bowl the lemon juice, 1 tablespoon water, vinegar, oil, fish sauce (if using), ginger, chili peppers, and garlic. Wisk in the sweetener to dissolve; stir in the shallots.
4. In a very large salad bowl, combine the cabbage, carrots, and cilantro. Cover and chill until ready to serve, up to 24 hours.
5. When ready to serve, shred the chicken into bite-size pieces. Add the chicken and onions to the cabbage mixture. Pour dressing over, toss to coat, and top with the peanuts.
Makes 4 servings
Ingredients:
¼ cup pine nuts
4 parsnips, peeled
2-4 beets (depending on size), peeled
4 large carrots (peeled, optional)
1½ teaspoons olive oil
juice of 1 orange
2 tablespoons fresh cilantro, chopped
sea salt and freshly ground black pepper
Directions:
1. Heat a wok, or skillet, then add the pine nuts and toss until golden brown, remove and set aside.
2. Cut the parsnips, beets, and carrots into long, thin strips.
3. Heat the wok or skillet and add one-third of the oil. When the oil is hot, stir-fry the parsnips, beets, and carrot for 2-3 minutes. Remove and set aside.
4. Pour the orange juice into the wok or skillet and simmer for 2 minutes. Remove and keep warm.
5. Arrange the vegetables in bundles in the wok or skillet, and sprinkle with the coriander, sea salt, and freshly ground pepper.
6. Drizzle the orange juice over the vegetables and heat on medium-high heat for about 2-3 minutes to heat through. Sprinkle with the pine nuts and serve warm.
Serves 4
Ingredients:
3 tablespoons dried currants
3 tablespoons olive oil, divided
15 fresh sage leaves, stemmed
sea salt and freshly ground pepper
1 pound small Brussels sprouts, halved
1/3 cup peeled and cooked chestnuts, chopped (optional)
Directions:
1. Place currants in a small bowl. Add just enough boiling water to cover. Set aside.
2. Heat a large, heavy skillet over medium-high heat for about 2 minutes. When hot add half the oil to heat briefly, then carefully add the sage leaves and fry until crisp and glossy, about ½ minute total, flipping halfway through. Remove the skillet from the heat and carefully remove the sage leaves onto paper towels to drain. Sprinkle leaves generously with salt.
3. Return the skillet to medium heat and add half of the Brussels sprouts, cut side down, and half the chestnuts, if using. Sprinkle with salt. Cook, shaking the pan occasionally, until the undersides are deep, golden brow, about 4 minutes. Transfer to a large bowl. Add the remaining oil, Brussels sprouts, and chestnuts, if using, to the skillet and repeat.
4. Drain the currants and add them to the cooked sprouts. Crumble in half the fried sage leaves and toss thoroughly. Garnish with the remaining sage leaves. Add salt and pepper to taste.
Serves 6
Ingredients:
2 teaspoons cornstarch or arrowroot
2 tablespoons toasted sesame oil
3 cloves garlic, peeled and smashed with the flat side of a knife
2 tablespoons packed grated fresh ginger
1 medium head cauliflower, cut into tiny florets
1 small red bell pepper, diced
3 tablespoons tamari or low-sodium soy sauce
1 cup whole, roasted, unsalted cashews
1/3 cup packed, minced cilantro leaves
Directions:
1. In a small bowl whisk ¼ cup water with the cornstarch or arrowroot until smooth. Set aside.
2. Heat a large wok or skillet over medium-high heat. When the pan is hot, add the sesame oil, garlic, and ginger. Stir-fry until the garlic is fragrant and the ginger sizzles, about 1 minute. Add the cauliflower, bell pepper, and tamari or soy sauce, raise the heat to high, and stir-fry for 3 minutes.
3. Add the cornstarch or arrowroot slurry (stir to re-dissolve, if necessary) and the cashews. Cook until most of the liquid has evaporated and the florets have softened but still retain an al dente bite, about 5 minutes longer. Sprinkle with cilantro and serve immediately.
Serves 4
Ingredients:
4 large leeks, white and pale green parts, quartered lengthwise
1 tablespoon butter
1 tablespoon olive oil
¼ teaspoon freshly grated nutmeg
Sea salt and freshly ground pepper
¼ cup dry white wine
¼ cup vegetable stock
2 tablespoons heavy cream or coconut milk
1 medium tart apple, unpeeled, cored, halved, and thinly sliced
¾ cup packed, shredded Gruyere cheese
Directions:
1. Bring a medium pot of water to a boil. Set a large bowl of ice water nearby.
2. Rinse the leeks well under cold running water, spreading layers to release any grit. Blanch them in the boiling water for 2 minutes. Drain them and add to the ice water. Drain again and squeeze dry between paper towels.
3. Combine the butter and olive oil in a large ovenproof skillet over medium-high heat. When the butter melts, add the leeks and nutmeg. Season with salt and pepper. Saute, turning occasionally with tongs, until the leeks begin to brown, about 5 minutes. Add the wine and stock, bring to a boil, then reduce the heat, and simmer gently until very tender, about 5 minutes. Add the cream, up the heat slightly, and let bubble until thickened, about 4 minutes.
4. Tuck the apple slices among the leeks. Sprinkle with the Gruyere cheese. Broil until the cheese melts and turns golden brown, 2-4 minutes, watching carefully. Serve hot.
Serves 4
Ingredients:
4 large parsnips, peeled
2 medium Bosc pears
1 tablespoon olive oil
1 teaspoon fresh thyme leaves, or ½ teaspoon dried, plus 1-2 sprigs for garnish (optional)
Sea salt and freshly ground pepper
Directions:
1. Preheat oven to 425 degrees F.
2. Cut parsnips in half crosswise at the point where the thicker top becomes narrow and skinny. If the tails are especially thin, toss them on a baking sheet as is. Otherwise, halve them lengthwise. Slice the thicker parts in half, quarters, or eighths, depending on their width. You are aiming for all the pieces to be relatively uniform. Stand the pears up and slice them in half from top to bottom, leaving the stem intact. Now stand each half up and slice vertically again creating 4, thick, flat slices of pear (not quarters). Add to the parsnips on the baking sheet.
3. Drizzle with the olive oil, sprinkle with the thyme, ¼ teaspoon sea salt, and 1/8 teaspoon freshly ground pepper. Rub seasonings in with your fingers and spread pieces out so they do not touch.
4. Roast for 25-30 minutes, until golden brown and caramelized, turning once with a spatula. Garnish with whole thyme sprigs if so desired.
Serves 4
Ingredients:
4-6 medium turnips, topped, peeled, ¾-inch dice
6-8 medium Yukon gold potatoes, peeled (optional), ¾-inch dice
Sea salt and freshly ground pepper
3 tablespoons butter
½ – ¾ cup buttermilk, to taste
Snipped fresh chives for garnish
Directions:
1. Add turnips and potatoes to a large saucepan. Cover with cold water, add 1 teaspoon salt and bring to a boil.
2. Boil over medium heat until the vegetables are completely soft, 10-15 minutes, skimming off any foam that rises to the surface. Drain.
3. Use a ricer or potato masher to mash the vegetables. Whisk in the butter and ½ cup of the buttermilk over low heat until the butter melts and the puree is very hot. Add more buttermilk to taste. Season with 1¾ teaspoons salt and ¾ teaspoon freshly ground pepper, or to taste, and sprinkle with the chives. Serve immediately.
Serves 6
Ingredients:
2 tablespoons olive oil or butter
1 large onion, halved and sliced
6 diagonally cut slices of bread of choice
Broccoli Almond Pesto (click here for recipe)
12 small tomato slices
1½ cups shredded cheese of choice
6 poached eggs
Directions:
1. Heat oil or butter in a large skillet. Add the onions and cook for 15 minutes to soften, over medium heat, stirring occasionally.
2. Lightly toast bread and spread with pesto. Top with tomato slices and cheese; broil until cheese is melted.
3. Place on 6 serving plates and top each with an egg.
Serves 6