Ingredients:
4 eggs
1 cup oil
1¼ cups sweetener of choice (coconut sugar is a good choice)
1 pint strawberries, sliced
3 cups flour of choice
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon sea salt
1½ cups toasted hazelnuts, coarsely chopped
Directions:
1. Preheat oven to 350 degrees. Butter and flour two 8 x 5 x 3-inch loaf pans.
2. In a large bowl, beat the eggs until fluffy. Add the oil, sweetener, and strawberries and mix well. In a separate bowl, combine the flour, cinnamon, baking soda, and salt. Add the strawberry mixture and mix until just combined. Stir in the nuts. Pour the batter into the prepared pans.
3. Bake for about 1 hour, or until a toothpick inserted in the middle comes out clean. Cool pans for 10 minutes before turning out. Slice and serve.
Makes 2 loaves
Ingredients:
Olive oil
½ cup whole-wheat flour
½ cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1½ pounds zucchini, summer squash cut into ½-by-3-inch sticks
2 egg whites, lightly beaten
Directions:
1. Preheat oven to 475 degrees. Coat a large baking sheet with a thin layer of olive oil.
2. Combine the flours, cornmeal, salt and pepper in a large plastic bag. Dip squash in the egg whites, shake in the bag to coat, and arrange, not touching, on the baking sheet. Drizzle a vey small amount of olive oil over the squash – LIGHTLY!
3. Bake on the center rack for 7 minutes. Turn the squash, drizzle a small amount of olive oil on the squash and continue to bake until golden and just tender, about 5 minutes more. Serve hot.
Makes 4 servings
Ingredients:
4 cups cauliflower florets, cooked until soft
2 eggs
½ cup flour of choice
1 teaspoon baking powder
¼ teaspoon cayenne pepper
½ teaspoon oregano
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 medium squash, finely grated
2 tablespoons butter
2 tablespoons oil
Directions:
1. In a food processor, puree the cooked cauliflower with the egg, flour, baking powder, cayenne, oregano, sea salt, and pepper. Place in a bowl and stir in the squash.
2. In a large skillet, heat the butter and oil. Ladle the batter into the pan in 4-tablespoon batches and cook the pancakes for about 2 minutes peer side. Use more butter and oil as needed. Serve immediately.
Makes about 15 pancakes
Ingredients:
3 large potatoes, diced
4 cloves garlic, peeled
2 large fennel bulbs, trimmed and sliced
4 tablespoons butter (1/2 stick)
½ cup chicken stock
½ cup cottage cheese
sea salt and freshly ground pepper
1 cup grated Gruyere cheese
Directions:
1. Preheat oven to 375 degrees. Grease a shallow 4-cup baking dish.
2. Cook the potatoes and garlic in salted, boiling water for 15 minutes. While the potatoes are cooking, sauté the fennel in the butter for 5 minutes in a large skillet. Add the stock and cook, covered, for 10 minutes more.
3. Drain the potato and garlic and place in a food processor with the fennel mixture and cottage cheese. Puree until smooth. Season with salt and pepper. Pour into a prepared baking dish and sprinkle with the Gruyere. Bake for 25 minutes, or until the top is bubbly and golden brown.
Serves 6
Ingredients:
1 pound green beans, trimmed
ice water as needed
1 teaspoon ground coriander
¼ cup lemon juice
2 tablespoons white wine vinegar
2 shallots, minced
¾ cup olive oil
1 teaspoon grated lemon zest
sea salt and freshly ground pepper to taste
Directions:
1. Bring a saucepan three-fourths full of salted water to a boil. Add the green beans and boil just until tender, about 5 minutes. Scoop out with a slotted spoon and immerse in the ice water immediately to stoop the cooking. Scoop out of the ice water and set aside to drain.
2. In a small dry frying pan, over medium heat, toast the coriander, shaking the pan occasionally, until aromatic, 2-3 minutes. Transfer to a plate to cool.
3. In a small bowl, combine the lemon juice, vinegar, and shallots. While whisking continuously, drizzle in the olive oil to form a vinaigrette. Stir in the lemon zest and coriander, and season with salt and pepper.
4. In a large bowl combine the green beans and vinaigrette, using enough to coat; toss to mix well. Let stand for at least 1 hour to marinate, or refrigerate for up to 3 hours. Serve at room temperature or chilled. Before serving taste the beans for flavor, adding more vinaigrette if needed, tossing well to combine.
Serves 4
Ingredients:
1 cup olive oil plus 2 tablespoons, divided
5 cloves garlic, minced
1 teaspoon paprika, preferably smoked
1 cup breadcrumbs
3 tablespoons sherry or red wine vinegar
1 teaspoon freshly ground pepper
½ teaspoon sweetener
¼ teaspoon sea salt
1 basket cherry tomatoes, cut in half
1/2 cup chopped parsley
1/4 cup capers
6 anchovies, chopped plus more whole filets for garnish(optional)
Directions:
1. Heat oil in a skillet over medium heat. Add garlic and paprika and cook, stirring, until the garlic is fragrant and sizzling, not brown, about 20 seconds. Transfer to a large bowl to cool.
2. Heat the remaining 2 tablespoons oil in the pan over medium heat. Add the breadcrumbs, and cook, stirring, until crispy and golden brown, about 5 minutes. Transfer the crumbs to a plate.
3. Whisk vinegar, sweetener, and salt into the paprika oil. Add the tomatoes, parsley, and capers and chopped anchovies (if using), gently stir to combine.
4. Transfer tomato salad to a platter and top with the fried breadcrumbs. Garnish with anchovies, if desired.
Makes 6 servings
Ingredients:
6 ounces wide rice noodles
½ cup rice vinegar
2 tablespoons sweetener, or to taste
2 tablespoons fish sauce
4 cups shredded Savoy cabbage
1½ cups shredded carrots
1 cup thinly sliced radishes
1 cup slivered basil
½ cup finely chopped unsalted roasted peanuts
Directions:
1. Bring a large pot of water to a boil. Cook the noodles until just tender, 6-8 minutes or according to package direction. Drain the noodles and rinse under cold water.
2. Whisk the vinegar, fish sauce, and sweetener in a large bowl until the sweetener dissolves. Add the noodles, cabbage, carrot, radish, and basil and peanuts; toss to combine. Serve immediately.
3. You can add sauteed beef strips, chicken strips, or smoked tofu for extra protein.
Serves 4-6
Ingredients:
3 tablespoons unsalted butter
4 small shallots, chopped
1 pound carrots, thinly sliced, peeling optional
5 whole star anise
1½ cups chicken broth
½ cup water
½ cup heavy cream or coconut milk
Directions:
1. Melt butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook the shallots and carrots, stirring, until almost tender, about 6-8 minutes. Add star anise, broth, and water and bring to a boil, Reduce heat and simmer, uncovered, until vegetables are tender, about 5 minutes. Discard star anise.
2. Puree soup in two batches in a blender (use caution when blending hot liquids) until smooth, transferring to another saucepan. Stir in cream or coconut milk and salt to taste. Heat until hot for serving.
Serves 4
Ingredients:
Salad:
About 6 cups shredded cabbage
½ cup thinly sliced red onion
½ teaspoon sea salt
½ cup grated carrots
½ cup diagonally sliced scallions
½ cup cilantro, chopped
¼ cup almonds, toasted and chopped
1 teaspoon sesame seeds
Dressing:
1½ tablespoon brown rice vinegar
½ tablespoon lime juice plus more to taste
2 tablespoons tamari
1 tablespoon maple syrup
¼ teaspoon miso
2 teaspoons minced ginger
1 teaspoon sesame oil
1 tablespoon plus 2 teaspoons toasted sesame oil
Directions:
1. Add shredded cabbage and red onion to a colander and sprinkle with ½ teaspoon salt. Allow cabbage to rest for ½ hour. Rinse lightly with water and press out all the liquid from the cabbage.
2. In a small mixing bowl, make the dressing by whisking the first 8 ingredients and slowly drizzling the oils into the mixture. Taste for balance and add more lime juice, or salt to taste.
3. Meanwhile toast and chop the almonds.
4. In a medium-size mixing bowl, mix the cabbage with the dressing and mix well. Add the carrots, scallion, cilantro, almonds, and sesame seeds and toss. Season with additional lime juice, if needed.
Serves 6
Ingredients:
1 large onion, cut lengthwise into ¼-inch wedges
6 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon mustard seeds
¼ teaspoon cayenne pepper
½ cup coarsely chopped roasted cashews
1 pound green beans, stems trimmed
½ cup water
Directions:
1. Cook onion with salt to taste in a 3 tablespoons olive oil in a 10-inch heavy skillet over medium heat, stirring occasionally, unto deep golden brown and some wedges are crisp, 15-20 minutes. Meanwhile, stir together spices in a small bowl.
2. Add cashews to onion and cook, stirring occasionally, until nuts are one shade darker, about 3 minutes. Stir in half the spice mix, and cook, stirring, until fragrant, about 30 seconds. Remove from heat.
3. Heat the remaining 3 tablespoons oil in a heavy pot over moderately high heat until hot, but not smoky, then cook the remaining spice mix, stirring until fragrant, about 30 seconds. Immediately stir in all the green beans and water and cook, covered, stirring occasionally, until the beans are tender-crisp, about 5 minutes. Check to make sure there is just enough water to cook the beans, and that most of it evaporates. Season with salt and freshly ground pepper.
4. Serve green beans mixed with the onion–cashew mixture.
Serves 4-6