Recipes

Ingredients:
1 pound green beans
sea salt
1 tablespoon unsalted butter
1 tablespoon olive oil
2 shallots, minced
1 yellow tomato, diced
2 teaspoons finely chopped lemon thyme
vinegar of choice

Directions:

1. Cut the tips off the green beans then boil them in plenty of salted water, uncovered, until tender-firm, about 5 minutes. Taste to make sure: beans can take a while depending on their size.
2. While they are cooking, melt the butter and olive oil in a sauté pan. Add the shallots and cook over medium heat for 2 minutes, then add the thyme and tomatoes.
3. Drain the beans as soon as they are done, add them to the pan and cook briefly, coating them with the sauce. Season with a few drops of vinegar and serve warm.

Serves 4

Ingredients:
6 medium beets
2 tablespoons olive oil
½ teaspoon sea salt plus more to finish
at least 15 lettuce leaves, bottoms trimmed and cut into large bite-size pieces
3-4 ounces soft goat cheese
¼ cup shelled pistachios, toasted and coarsely chopped
3 tablespoons olive oil

Directions:

1. Preheat oven to 350 degrees.
2. Scrub the beets but don’t peel them. Trim leaves, if any, reserving a few for the salad.
3. Quarter the beets and then half the quarters into bite-size pieces. Place them on a parchment lined baking sheet or dish just large enough to hold them snugly in a single layer; drizzle with olive oil and sprinkle with salt. Roast, turning several times, until they are tender when pierced with a fork and crisped on the edges, about 45 minutes – 1 hour. Remove and let cool to room temperature.
4. Arrange lettuce and any beet greens on individual plates. Divide the beets equally among the plates and crumble on the goat cheese. Scatter the nuts across the salads then drizzle each one with a little olive oil and a sprinkle of sea salt.

Serves 4

Ingredients:
2 tablespoons tamari
2 tablespoons vinegar
1½ tablespoons mild honey
1 tablespoon cornstarch or arrowroot
1 tablespoon toasted sesame oil
1 tablespoon sesame oil
½-1 teaspoon red pepper flakes (to your taste)
1 tablespoon miso (optional)
1 bunch Napa cabbage, sliced crosswise into 2-inch pieces
2-3 cups hot, cooked grains such as millet, brown rice couscous, or quinoa

Directions:

1. Mix together tamari, vinegar, and honey. Stir in the cornstarch or arrowroot; when dissolved, stir in the toasted sesame oil and set aside.
2. Heat sesame oil in a wok or large, heavy-bottomed skillet over medium heat and add the red pepper flakes. Stir-fry a few seconds then add the cabbage. Sir-fry for 2-3 minutes, until the cabbage begins to wilt, then add the tamari mixture. Cook for 1 minute, or until the cabbage is glazed. Mix the miso with a little warm water; turn off the heat and stir miso into the cabbage. Serve immediately, with the hot, cooked grains.

Serves 4

This quick-and-easy dish uses only raw ingredients, so all of the nutrients are very bioavailable. Plus, the curry powder is rich in turmeric, which is loaded with anti-inflammatory compounds.

Ingredients:
3 Tbs. raw almond butter
3 Tbs. low-sodium tamari
3 Tsp. curry powder
3 medium summer squash
1/4 cup shaved unsweetened coconut
1/3 cup raisins
1/2 cup chopped cilantro

Directions:

1. Combine almond butter, tamari, and curry powder in a large bowl and whisk until well blended. Set aside.

2. Trim ends off the squash. Using a mandolin or sharp vegetable peeler, slice the squash lengthwise into long, thin strips.

3. Add the squash strips to the bowl and gently toss with the almond butter mixture until well coated. Add the coconut, raisins, and cilantro, and toss until evenly distributed. Serve immediately, or chill for up to 48 hours.

Serves 6

Ingredients:
1-1½ pounds red potatoes, sliced thinly
4-5 fennel bulbs, sliced thinly
1 medium peeled onion, or equal quantity spring onions, sliced thinly
1 cup cream or almond milk or any milk alternative
½ cup cheddar cheese or cheese of choice
¼ teaspoon FRESHLY ground nutmeg
freshly ground black pepper

Directions:
1. Preheat oven to 350 degrees. Brush a large ovenproof dish with melted butter or oil.

2. Layer potatoes, fennel, and onions in the prepared dish, ending with a layer of potatoes. Sprinkle evenly with the cheese. Pour the cream over the top, covering as evenly as possible.

3. Sprinkle with nutmeg and black pepper to taste. Bake for 45 minutes or until golden brown. Remove from heat and allow to stand for 5 minutes before serving.

Serves 6

Fennel and radicchio are two therapeutic foods that are good for digestion. This makes a light hors d’oeuvre, side dish, or a great snack.

Ingredients:
Zest of ½ lemon
Zest of ½ orange
1½ teaspoons lemon juice
2 teaspoons orange juice
½ teaspoon Dijon mustard
2 tablespoons olive oil
2-3 small fennel bulbs, sliced thinly and finely chopped
1 medium apple, finely chopped
½ cup toasted walnuts, finely chopped
2 tablespoons dried cranberries or dried cherries
½ teaspoon ground cinnamon
1 head radicchio
2 ounces crumbled goat cheese (optional)

Directions:

1. Whisk lemon zest, orange zest, orange juice, lemon juice, mustard, and olive oil in a large bowl. Season with sea salt and freshly ground black pepper to taste.
2. Add fennel, apple, walnuts, and dried fruit, and mix well. Add cinnamon and additional salt if needed, and mix well.
3. Slice 1-inch from base of radicchio. Arrange leaves on a plate. Lightly stir salad and add goat cheese, if using. Fill each leaf with salad mixture, and serve.

Makes about 10-12 servings (depends on size of the radicchio leaves)

Ingredients:
1½ pounds red potatoes
1 tablespoon olive oil
¼ teaspoon sea salt

Chimichurri Sauce:
2 cups lightly packed parsley leaves
¼ cup each: lightly packed fresh parsley and cilantro leaves
4 cloves garlic
½ cup olive oil
6 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
1 teaspoon sea salt

Directions:

1. Preheat oven to 400 degrees. Toss potatoes with oil and salt and place in a single layer on a baking sheet.
2. Bake for 30-40 minutes or until tender when gently squeezed and skin is crisp.
3. While potatoes are cooking, prepare the chimichurri sauce by finely chopping herbs and garlic in a food processor or blender. Add remaining ingredients and pulse on and off until mixed.
4. Place potatoes on a platter and serve with chimichurri sauce.

In this dish the ‘pasta’ is actually thin strips of summer squash.

Ingredients:
1 cup marinated onion ringlets
4 cups summer squash, julienned
1 cup sweet pepper, sliced into pasta-like shapes
1 cup tomato, diced
½ cup fresh basil, chopped
4 tablespoons fresh oregano, chopped
2 tablespoons rosemary, chopped finely
½ cup sun-dried tomatoes, chopped
2 teaspoons padron or pasilla peppers, chopped
½ tablespoon minced garlic
2 teaspoon minced ginger
1 tablespoons lemon juice
¼ cup minced shallots

Directions:

1. To make the marinated onions: Slice a large onion, or equivalent amount of spring onions, into ringlets. Combine in a mixing bowl with ¼ cup of olive oil with a pinch of sea salt. Allow onions to marinate for at least 10 minutes up to 8 hours. Discard marinade.
2. PASTA: With a vegetable peeler or citrus zester or spiralizer, shave the summer squash lengthwise into long, thin strips.
3. In a serving bowl, combine squash strips, sweet pepper, onion ringlets, tomato, basil, oregano, rosemary, padrons, garlic, ginger, shallots, and lemon juice. Set aside, or serve immediately with marinara sauce.

Serves 8

Ingredients:
2 tablespoons coconut oil
1 spring onion, diced
2 large cloves garlic, minced and divided
2½ cups vegetable stock, divided
1 cup red lentils
2 cups spinach or kale, chopped very small
1 cup fresh or frozen peas
½ cup basil leaves
2 tablespoons olive oil
½ lemon juiced
16 large Napa or Savoy cabbage leaves
lemon zest for garnish
cayenne pepper for garnish, optional

Directions:

1. Heat oil in a medium saucepan over medium heat. Add onion and cook 2-3 minutes, or until just tender. Add half of the garlic, and cook 1 minute more, stirring frequently. Add 2 cups broth and lentils, bring to a boil, reduce heat, and cook, covered, 15-20 minutes, or until tender. Stir in spinach or kale; remove from heat and let cool slightly.
2. While lentils are cooking, combine peas, basil, olive oil, lemon juice, remaining garlic, and 2 tablespoons water in a blender. Process until smooth and set aside.
3. Bring a large pot of water to a boil. Drop in cabbage leaves and cook 1 minute, until just pliable. Drain leaves and plunge into ice water. Remove from ice bath and dry.
4. Place 2 cabbage leaves on top of each other, overlapping by about 3 inches in center. Spoon 2 rounded tablespoons of lentil filling into lower quarter of leaves. Top with a dollop of sauce. Fold bottom edge of cabbage leaf up and roll tightly shut, folding in sides. Place roll, seam-side down on a platter. Repeat with remaining leaves.
5. Sprinkle with lemon zest and cayenne pepper, if desired, and serve with the rest of the sauce.

Makes 8 Rolls

Ingredients:

Dressing:
3 tablespoons white wine vinegar
1 tablespoon each: fresh chopped mint and snipped chives or substitute the green part of scallions
2 teaspoons sweetener
½ teaspoon sea salt
1 clove garlic, minced
¼ cup olive oil

Salad:
1 cup very thinly sliced radishes
1 cup very thinly sliced red onion, quartered
freshly ground black pepper to taste
lettuce, optional

Directions:

1. Whisk together vinegar, mint, chives, sweetener, salt, and garlic in a medium bowl. Slowly drizzle in olive oil, whisking constantly, until the oil is incorporated.
2. Place the radishes and red onions in a large bowl. Drizzle with dressing and toss to coat; season with pepper. Cover and chill for 1hour before serving.
3. Serve over chopped lettuce, if you like.

Serves 6-8