Ingredients:
4 oranges
1 small red onion, sliced very thinly
16 black Greek olives, pitted
2 tablespoons olive oil
1 tablespoon lemon juice
pinch of sweetener
lettuce leaves to serve
chopped fresh parsley, for garnish
sea salt and freshly ground black pepper
Directions:
1. Using a sharp knife, remove the peel and pith from the oranges, then cut into the flesh, ¼-ich thick slices, discarding the seeds and white membrane. Put the oranges, and any juice, the onion slices, and the olives in a large bowl.
2. To make the dressing, whisk together the oil, lemon juice, sweetener, and salt and pepper to taste and drizzle over the salad ingredients. Gently toss together then chill in the refrigerator for 2-3 hours before serving in a shallow dish lined with lettuce leaves. Garnish with chopped parsley.
Serves 4
Ingredients:
2 tablespoons peanut oil
2 red onions, cut into wedges
1 small head cauliflower, cut into florets
1 small head broccoli, cut into florets
2 tablespoons yellow or red curry paste
¾ cups coconut milk
1 teaspoon fish sauce
1 teaspoon jaggery or brown sugar
1 teaspoon sea salt
½ cup unsalted cashews
handful of fresh cilantro, chopped; plus extra sprigs for garnish
Directions:
1. Heat the oil in a preheated wok or large skillet. Add the onions and stir-fry over medium-high heat for 3-4 minutes, or until starting to brown. Add the cauliflower and broccoli and stir-fry for 1-2 minutes. Stir in the curry paste and stir-fry for 30 seconds, then add the coconut milk, fish sauce, jaggery, and salt. Bring gently to a boil, stirring occasionally, then reduce the heat and simmer gently for 3-4 minutes, or until the vegetables are more tender.
2. Meanwhile, heat a separate dry skillet until hot. Add the cashews and cook, shaking the skillet frequently, for 2-3 minutes, or until lightly browned. Add to the stir-fry with the cilantro and stir well, then serve immediately, garnished with the torn sprigs of cilantro.
Serves 4
Ingredients:
12 ounces raw beets
12 ounces raw celeriac
4 thyme sprigs
6 juniper berries, crushed (you can use black peppercorns if you don’t have the juniper berries)
Sea salt and freshly ground pepper
½ cup fresh orange or lemon juice
½ cup vegetable stock
Directions:
1. Preheat the oven to 375 degrees. Scrub and peel the beets and slice thinly. Scrub, quarter and peel the celeriac then slice finely.
2. Fill a 10-inch diameter ovenproof frying pan with alternate layers of beet and celeriac slices, sprinkling with the thyme, juniper, and seasoning with salt and pepper between each layer.
3. Mix the orange or lemon juice with the stock and pour over the gratin. Place over medium heat and bring to a boil. Boil for 2 minutes.
4. Cover with aluminum foil and place in the oven for 15-20 minutes. Remove the foil and raise the temperature to 400 degrees. Cook for another 10 minutes or until tender and bubbly. Remove from oven and serve hot. Garnish with extra thyme sprigs.
Serves 6
Ingredients:
12 ounces turnips, peeled
2 scallions, chopped
1 tablespoon sweetener
sea salt
2 tablespoons horseradish cream
2 teaspoons caraway seeds
Directions:
1. Shred or grate the turnips.
2. Add the scallions, sweetener, and salt, then rub together with your hands to soften the turnips.
3. Fold in the horseradish cream and caraway seeds.
Serves 4
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