Ingredients:
1 medium cauliflower, including tender leaves
1 teaspoon turmeric
2/3 cup jasmine, basmati, or other long grain rice
1 and 1/3 cups mild chicken broth, cold water, or vegetable stock
1 large clove garlic, thinly sliced
1 tablespoon olive oil
1 small tomato, or steeped sundried tomato, chopped
Sea salt to taste
Freshly ground white pepper to taste
Directions:
1. Slice the cauliflower florets crosswise into quarter-size pieces (reserve the stems and tender leaves). Saute the florets in a dry non-stick skillet over high heat for about 2 minutes, stirring frequently. Lower the heat to medium, add the turmeric and stir and toss for another minute to coat the pieces. Cover and cook gently in dry heat for 10 minutes.
2. Meanwhile, in a saucepan bring the rice and salted broth or other liquid to a simmer, uncovered. Once it’s simmering, cover and simmer for another 10 minutes.
3. Stir the cauliflower into the rice after it’s done simmering, then let sit undisturbed for 10 minutes.
4. While the rice is resting, cut up the leaves and stalks from the cauliflower into ½-inch pieces, and thinly slice the tender part of the main stalk. Turn into the skillet with the garlic, drizzle with olive oil and sauté over medium-high just until tender.
5. Just before spooning up, stir the tomato into the rice and taste for seasoning. Platter and serve immediately with the cauliflower rice surrounded by the stems and leaves.
Serves 4
Ingredients:
1 large head broccoli, cut into florets, stems peeled and cut into bite-size pieces
4 tablespoons unsalted butter
½ cup fresh lemon juice
½ cup fine dry breadcrumbs
Good pinch each of: minced parsley, chives, sweet basil, oregano, and paprika
1/3 cup roasted slivered almonds
Sea salt and freshly ground black pepper
Directions:
1. In a large pot of boiling water, blanch the broccoli until just turning vibrant green, about 5-8 minutes. Remove immediately and run under cold water to stop the cooking and hold the bright green color. Place in large serving bowl or platter.
2. Melt 4 tablespoons of unsalted butter in a small, heavy saucepan over medium-low heat. Cook until the butter begins to brown – keep an eye on it! Add the lemon juice and breadcrumbs; stir until the crumbs are golden. Blend in the herbs and spices.
3. The moment the herbs and spices are heated, spoon the mixture over the broccoli. Sprinkle with salt and pepper, to taste. Toss to mix and top with the almonds before serving.
In Sweden, an egg yolk and a few tablespoons of thick cream are whisked in at the end to enrich the broth, but I prefer these delightful flavors unmasked.
Ingredients:
2-3 tablespoons unsalted butter or nut oil
3 carrots, coarsely grated
1 small leek, white and tender greens, trimmed, slit and rinsed, thinly sliced
2 garlic cloves, chopped
3 cups chopped radish greens
1-2 bunches radishes, trimmed and very thinly sliced in a food processor or grated
1 quart mild stock
Sea salt and freshly ground pepper to taste
1 tablespoon chopped fresh mint or parsley
Plain yogurt or sour cream for topping (optional)
Directions:
1. In a broad, heavy saucepan, warm the butter over medium-high heat. Add the carrots, leek, garlic and sauté, stirring frequently, for 5 minutes.
2. Add the radishes greens, radishes, stir until they glisten, then add the stock. Add salt to taste. Bring to a simmer and simmer, uncovered until everything is tender, about 10 minutes.
3. Add pepper, taste for seasoning then serve in soup plates sprinkled with mint or parsley and dolloped with something creamy.
Serves 6
Ingredients:
1¼ pounds celery root (about 1 large), peeled and cut into ½-inch pieces
2 cloves garlic, peeled
1 tablespoon olive oil
3 cups thinly sliced, stemmed kale
¼ teaspoon sea salt, divided
½ cup milk or milk alternative
2 tablespoons butter, cut into pieces
¼ teaspoon freshly ground pepper
1 tablespoon chopped parsley
Directions:
1. Bring a large saucepan of water to a boil. Add the celery root and garlic. Cook until very tender, about 15 minutes. Drain.
2. Meanwhile, heat oil in a large skillet over medium heat. Add kale, sprinkle with a ¼ teaspoon salt and cook, stirring often, until very tender, about 8-10 minutes. Remove from heat and cover.
3. Transfer the celery root and garlic to a food processor, add the remaining pinch of salt, milk, butter, and pepper; puree until smooth. Scrape into a large bowl and stir in the kale and herbs. Season to taste.
Serves 4
Ingredients:
1 lemon
½ cup sweetener of choice
1 cup buttermilk
1/3 cup sunflower oil
1 large egg
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour
1 cup all-purpose or brown rice flour
1 teaspoons baking soda
2 teaspoons baking powder
¼ teaspoon sea salt
1½ cups fresh or frozen raspberries
Directions:
1. Preheat oven to 400 degrees F. Coat 12 muffin cups with oil or line with paper liners.
2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sweetener in a food processor; pulse until zest is very fine and chopped into the sweetener. Add the buttermilk, oil, egg, and vanilla and pulse until blended.
3. Combine whole-wheat flour and all-purpose or brown rice flour, baking powder, baking soda, and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
4. Bake the muffins until the edges and tops are golden, 20-25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
Makes 1 dozen
Ingredients:
1-2 leeks, cut in half lengthwise, rinsed well, then cut into thin half moons
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Sea salt and freshly ground black pepper
Sprigs of fresh parsley to garnish
For Croustades:
9 ounces potatoes, grated
9 ounces carrots, grated
12 ounces celery root, grated
1 clove garlic, minced
1 tablespoon lemon juice
2 tablespoons butter, melted
1 egg, beaten
1 tablespoon olive oil
Directions:
1. In a large sauté pan, heat 1 tablespoon butter or olive oil over medium-high heat. Add the chopped leeks and sauté, stirring occasionally, until they turn bright green and begin to become tender. Remove from the pan and set aside to slightly cool.
2. Put the oil, vinegar, honey, and seasoning in a screw top jar and shake to mix. Pour over the leeks, toss to mix, and leave to marinate for 2 hours.
3. To make the croustades: mix the potatoes, carrots, and celery root; toss in the garlic and lemon juice. Mix in the butter and egg. Season. Divide the mixture into 8 and pile onto 2 cookie sheets lined with parchment paper, forming each into a 4-inch round. Brush with oil. Bake in a preheated oven at 425 degrees F. for 30-35 minutes until crisp and golden.
4. Heat the leeks and marinade for 2-3 minutes, then spoon over the croustades, garnish with parsley then serve.
Serves 4
Ingredients:
2 bunches radishes, with greens attached
2 tablespoons olive oil, divided
1 tablespoon malt vinegar
¼ teaspoon flaky salt, such as Maldon
Directions:
1. Preheat oven to 375 degrees F.
2. Cut greens off radishes and trim stems. Wash and dry the greens and radishes separately. Toss the radishes with 1 tablespoon oil and spread on a large, rimmed baking sheet. Roast, stirring once, for 20 minutes.
3. Toss the greens and remaining 1 tablespoon oil. After 20 minutes, add the greens to the radishes and continue to roast until the radishes are tender and the greens are wilted, about 5 minutes more. Transfer to a serving dish. Drizzle with vinegar and sprinkle with salt; toss to coat.
Serves 4-5
Adapted from Kripalu Cookbook
Ingredients:
2½ cups cubed turnips
2 tablespoons olive oil
2½ cups sliced onions
1 teaspoon paprika
1 teaspoon diced garlic
¼ teaspoon freshly ground pepper
½ teaspoon sea salt
4 cups stemmed and washed chopped kale
3 cups stemmed and washed chopped chard
½ cup water
1 tablespoon red wine vinegar
Directions:
1. In a medium-sized saucepan with a steamer basket, steam the turnips in water, covered, until just tender, about 10 minutes or less. Remove and drain, reserving some of the cooking water.
2. In a large skillet, heat the oil and sauté the turnips and onions at high heat for 5 minutes, stirring frequently. Stir in the paprika, garlic, pepper, and salt, and sauté on high for 5minues more, stirring often.
3. Add kale, chard and a small amount of water to the turnips. Cover and steam for 5 minutes. Uncover and cook on high heat until the water has evaporated. Add the vinegar and serve immediately.
Serves 4
A big Thank-you to Rebecca Katz for this amazing and delicious recipe!
Ingredients:
¾ teaspoons sea salt
2 bunches broccoli, cut into florets and stems peeled and cut into chunks
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 bunch kale, stemmed and chopped into small pieces
8 cups broth of choice
¼ cup fresh lemon juice
¼ teaspoons maple syrup (optional)
Directions:
1. In a large pot, bring 6 cups of water to a boil with ½ teaspoons salt. Place the broccoli in a metal colander and plunge into the boiling water. Cook until just tender but firm and bright green, about 30 seconds. Immediately immerse the broccoli into an ice water bath to retain its color.
2. Heat the olive oil in a medium sauté pan over medium heat. Add the onions and a pinch of salt and sauté for 10 minutes, just until the onions are translucent and beginning to turn golden. Add the garlic and red pepper flakes. Continue sautéing for 30 seconds, until aromatic. Add the kale and a pinch of salt. Cook 1 minute, until the kale turns bright green. Immediately remove the pan from the heat.
3. In a blender, add 1/3 of the broth and 1/3 of the broccoli and kale mixture. Blend until smooth. When the color changes from pale green to emerald green it is your cue to turn off the blender. Pour into a clean pot and repeat the process until all of the ingredients have been blended. Add the lemon juice, the remaining ¼ teaspoon salt and the maple syrup to the last batch.
4. Stir and reheat the soup slowly over low heat. Serve immediately in colorful soup bowls or soup mugs, garnished with scallions, or parsley, or a dollop of sour cream.
Serves 6
A wonderful fresh salad using veggies as noodles.
Ingredients:
For the salad:
2-6 carrots, depending on their size, spiral-ized or cut into thin strips (you can also use a vegetable peeler to make the strips)
½ medium cabbage cut into thin strips
2 summer squash spiral-ized or cut into thin strips
4 small turnips or radishes spiral-ized or cut into thin strips
3 scallion, finely diced
¼ cup almonds, crushed
For the dressing:
¼ cup sunflower seeds, soaked overnight
1 teaspoon apple cider vinegar
1 inch ginger piece, peeled
Juice of 1 lime
1 teaspoon maple syrup
2 garlic cloves
½ teaspoon red chili flakes
A pinch of sea salt
¼ cup water
Directions:
1. Put all the dressing ingredients into a blender and pulse to obtain a creamy sauce. Add more water to desired consistency.
2. Place all the vegetables into a large bowl, add the Thai sauce and mix to combine.
3. Serve immediately topped with crushed almonds and diced scallions.
Serves 2