Ingredients:
2 pints fresh strawberries, hulled and sliced
1 cup sweetener
2 tablespoons fresh lemon juice
Balsamic vinegar, for serving
Directions:
1. Place a 9-by 13-inch nonreactive pan and large metal spoon in the freezer and chill for 15 minutes.
2. In a food processor fitted with the metal blade, process the strawberries, sweetener, and lemon juice until coarsely pureed. About 15 seconds. Pour into the chilled pan. Freeze until mixture is semi-solid and icy around the edges, about 1 hour.
3. Use the cold spoon to chop, mash, and mix the edges of the mixture into the center. Freeze until the edges are icy again, about 1 hour. Repeat freezing and mixing procedure until the mixture is completely frozen and icy, but soft enough to scoop, about 1 hour.
4. Scoop out into chilled dessert bowls. Serve immediately with a cruet of balsamic vinegar, allowing each guest to drizzle the granita with vinegar to taste.
Makes approximately 1 quart, serves 4-6
Ingredients:
4 small summer squash
¼ cup olive oil
6 tablespoons balsamic, red, or apple cider vinegar
sea salt and freshly ground black pepper, to taste
1 medium scallion, minced
1 teaspoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 clove garlic, minced
¼ cup, or more to taste, finely minced parsley
Directions:
1. Using a very sharp knife, cut the squash into julienne strips by slicing them thinly in half lengthwise, then even more thinly width-wise.
2. Place the squash in a bowl. Add all the other ingredients, mix gently, but thoroughly, and refrigerate until cold.
3. Serve on a bed of lettuce greens, if you like.
Serves 4
Ingredients:
7 ounces broccoli florets
7 ounces cauliflower florets
2 cups oat bran
1 teaspoon herbed cheese (optional)
1 cup whole wheat flour
1 cup unbleached flour
6 teaspoons baking powder
1 teaspoon freshly grated nutmeg
1¼ cups milk or almond milk
½ cup cold-pressed grape seed oil
¼ cup apple juice concentrate
4 egg whites
A little extra oat bran
Directions:
1.Preheat oven to 350 degrees F.
2. Steam the broccoli and cauliflower until just tender and plunge into cold water. Drain well.
3. Place the oat bran and cheese, if using, in a large bowl. Sift the flours, baking powder, and nutmeg into the oat bran and cheese. Add the broccoli and cauliflower and toss until well coated.
3. Combine the milk, oil, and apple juice concentrate and stir into the mixture. Be careful not to break the cauliflower and broccoli pieces.
4. Beat the egg whites until stiff and gently fold through the mixture. Spoon lightly into greased muffin tins that have been coated with a little oat bran. Bake for 25-30 minutes.
5. Remove muffins from the tray immediately and place on a wire rack to cool. Cover with a tea towel.
Makes 12 monster muffins
Ingredients:
2 pounds fennel bulb with stalks, rinsed and trimmed, leaving 1/8-inch of the root base to hold the fennel together
Ginger Dressing (mixed together):
3 tablespoons soy sauce
1½ tablespoons Worcestershire sauce or Chinese black vinegar
1 tablespoon sweetener
1 tablespoon minced fresh ginger
2½ tablespoons minced fresh cilantro
Directions:
1. Cut each fennel bulb lengthwise in half, then cut the fennel into slices about ½-inch thick and 2 inches long.
2. Fill a large pot with 8 cups of water and heat until boiling. Add the fennel slices and cook 6-7 minutes, or until tender-crisp. Drain in a colander, refresh under cold water, and drain thoroughly. Place the fennel slices in a bowl.
3. Add the ginger dressing to the fennel slices. Toss lightly to coat with a spoon, and sprinkle cilantro on top. Serve at room temperature or chilled.
Serves 6
Ingredients:
2 cups red lentils, rinsed
1 large yellow onion, ¼-inch dice
2-4 cloves garlic, minced
4 carrots, or more, diced
4-6 celery stalks, diced
1-inch piece ginger, or more to taste, peeled and minced
1-2 teaspoons curry powder, or more to taste
sea salt and freshly ground black pepper, to taste
1-2 tablespoons coconut oil
1 bu kale, stems removed, leaves chopped to bite-size
About 6 cups vegetable stock, add more as it thickens if you like it thinner
Directions:
1. Heat the coconut oil in a large soup pot on medium-high heat. Add the onions and sauté, stirring frequently, for about 5-7 minutes, until softened.
2. Add the curry powder and continue stirring, add carrots and celery and cook for another few minutes, until they begin to soften. Add the ginger root and garlic, stirring for 1 minute more.
3. Season with a little salt and pepper. Add the stock and red lentils, stirring to combine everything. Bring to a boil then quickly reduce the heat to a medium-low simmer, cook, stirring occasionally, until the lentils are soft.
4. Add the kale and cook until it wilts and is tender. Season to taste with salt and pepper. Serve warm.
Ingredients:
6 medium potatoes
2/3 cup olive oil
¾ red wine vinegar
A generous dosage of freshly ground black pepper
1½ teaspoons sea salt
3 scallions, white and greens, finely diced
1 small red or orange sweet pepper, sliced thinly
¼ cup finely minced parsley
chunks of ripe, red tomato
Directions:
1. Scrub the potatoes. Slice them in half lengthwise, then into very thin slices (less than ¼-inch).
2. Combine potato slices with oil, vinegar, salt and pepper in a large skillet. Bring to a boil, then cover and lower the heat to a slight simmer. Cook until the potatoes are just tender, about 20-30 minutes. Remove from heat, transfer to a bowl and chill thoroughly.
3. Before serving, stir in the minced scallions and pepper slices. Serve garnished with minced parsley and tomato chunks.
Serves 6
Recipe from Eating Well, Summer 2016
Ingredients:
1 tablespoon olive oil
8 ounces sliced crimini mushrooms
2 cups thinly sliced leek, white and light green parts only
1 Tbs chopped fresh thyme, or 1 tsp dried
¼ teaspoon sea salt
Freshly ground black pepper to taste
¼ cup dry white wine
1 pound pizza dough, preferably whole wheat
1½ cups shredded Gruyere cheese, divided
1 medium kohlrabi, peeled, halved and very thinly sliced
Directions:
1. Preheat oven to 450 degrees F.
2. Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring frequently, for 5 minutes. Add the leeks, thyme, salt, and pepper; cook, stirring often, until the leeks begin to soften, 3-4 minutes. Add the wine and cook until the liquid evaporates, about 2 minutes. Remove from heat.
3. Roll the pizza dough out on a lightly floured surface to about the size of a large baking sheet, then transfer to a large baking sheet. Sprinkle with 1 cup of the cheese, layer on the kohlrabi and top with the mushroom mixture. Sprinkle with the remaining cheese and crushed pepper.
4. Bake pizza until kohlrabi is tender and the crust is golden, 18-22 minutes.
Serves 2-4
Adapted from Eating Well, Summer 2016
Ingredients:
2 medium carrots, shredded
1 medium beet, peeled and shredded
1 medium crisp apple, such as Fuji, shredded
4 cups thinly sliced beet greens
1 small head radicchio, quartered, cored, and thinly sliced
¾ cup celery, thinly sliced
½ cup chopped fresh cilantro
1/3 cup currants or raisins
1 teaspoon cumin seeds
¼ cup lemon juice
3 tablespoons olive oil
1 tablespoon honey
1¼ teaspoons sea salt
¼ teaspoon cinnamon
Pinch of crushed red pepper flakes
Sunflower or pumpkin seeds, or chopped walnuts for garnish
Directions:
1. Combine carrots, beet, apple, beet greens, radicchio, celery, cilantro, and currants or raisins in a large bowl.
2. Toast cumin seeds in a small dry skillet over medium heat for about 2 minutes. Transfer to a plate to cool slightly. Coarsely grind with a spice mill or mortar and pestle. Transfer to a small bowl and whisk in the lemon juice, oil, honey, salt, cinnamon, and crushed red pepper.
3. Pour the dressing over the slaw and mix well. Serve topped with seeds or nuts.
Serves 10 about 1 cup each
A perfect dish for warm summer afternoon snacking, the cucumbers will keep in the refrigerator for up to 2 weeks, and the flavor will grow hotter as they sit.
Ingredients:
5 firm cucumbers, trimmed and peeled, halved lengthwise and cut into 2 x ¼ x ¼-inch matchsticks
1 teaspoon sea salt
2½ teaspoons oil
¼ teaspoon hot red pepper flakes
½ teaspoon chopped garlic
1 tablespoon soy sauce
¼-½ cup sweetener
1 tablespoon apple cider vinegar
Directions:
1. Toss the cucumbers with salt in a bowl. Cover and let sit for at least 8-10 hours.
2. Drain and rinse the cucumbers under cold water. Gently press the remaining water from the cucumbers with your hands or lint-free kitchen towel.
3. Heat a wok or skillet over high heat until hot. Add the oil and reduce to low. Swirl the pan to coat the bottom evenly with oil and wait 3 seconds. Add the red pepper flakes and garlic to the coat. Adjust the heat so the pepper sizzles, but doesn’t blacken. After 3 seconds, add the cucumbers and stir for 5 seconds. Add the soy, ¼ cup sweetener, and vinegar and stir for 2 minutes. Taste for sweetness and add more sweetener if necessary. Raise the heat to medium high for 10 seconds. Stir the cucumbers and remove to a bowl to cool. Stir occasionally while cooling, then chill before serving.
Makes about 2 cups
Ingredients:
2½ tablespoons sea salt
1½ cups pastina
Dressing:
2 teaspoons grated lemon zest
¼ cup fresh lemon juice
5 tablespoons olive oil
1½ tablespoons freshly peeled and grated ginger
1 tablespoon chopped fresh mint
1 teaspoon sea salt
Freshly ground pepper, to taste
1½ cups sliced radishes
¾ cup diagonally sliced scallions
Directions:
1. Bring 2 quarts of water and the salt to a boil in a large pot. Stir in the pastina and cook for 2 minutes. Pour the pastina into a fine-mesh strainer, rinse under cold water and shake several times to rid the pastina of any excess water. Remove to a large bowl.
2. Mix together the dressing ingredients in a small bowl. Toss the pastina with 2 tablespoons of dressing. Let stand for 30 minutes to an hour. Fluff with a fork from time to time to prevent compacting.
3. Just before serving, add the radishes and scallions and the remaining dressing to the salad. Toss to combine, and serve.
Makes 5 cups