Ingredients:
4 apples
1 small jalapeno
1 small red chili pepper
2 sticks celery
½ cup unsweetened apple juice
2 tablespoons plus 2 teaspoons lemon juice
1 tablespoon plus 1 teaspoon apple cider vinegar
2 tablespoons plus 2 teaspoons pine nuts, roasted
2 tablespoons plus 2 teaspoons finely chopped mint, for garnishing
2 tablespoons plus 2 teaspoons finely chopped chives, for garnishing
Directions:
Core the apple and cut into thin wedges. Chop the jalapeno, red chili and celery into fine dice. Mix the apple juice, lemon juice and vinegar, then combine with the fruit, chilies, celery, and pine nuts. Garnish with the mint and chives.
Serves 6
Ingredients:
¼ cup water
6 ounces leeks, thoroughly washed and finely sliced
4-6 carrots, cut into chunks
1¼ cups grated parsnip
¼ teaspoon freshly ground nutmeg
Sea salt and freshly ground black pepper
8 cups stock of choice
Directions:
1. In a large saucepan, cook the leeks in water until soft. Add all the other ingredients and simmer for 1 hour.
2. Remove from heat and puree. Return to a clean saucepan, reheat and serve.
Serves 6-8
Ingredients:
1 pound 2 ounces carrots
2/3 cup chicken stock, or your choice
1 tablespoon plus 1 teaspoon finely chopped fresh mint
Juice of 1 lemon
Directions:
1. Cut the carrots into julienne strips. Simmer the carrot strips gently in the stock. Drain when tender, about 5 minutes.
2. Squeeze the lemon juice onto the carrots and sprinkle the mint on top. Toss gently to coat then let stand for 5 minutes before serving.
Serves 4-6
Ingredients:
1 pound 2 ounces pumpkin
2 cups oat bran
¾ cups rolled oats
1¼ cups flour of choice
1 teaspoon ground cinnamon
1 teaspoon mixed spice (a combo of allspice, freshly grated nutmeg and cloves)
6 teaspoons baking powder
1 cup moist prunes, chopped
1 tablespoon plus 1 teaspoon grated lemon rind
1 cup unsweetened orange juice
½ cup apple juice concentrate
½ cup grapeseed oil
1 teaspoon vanilla
3 egg whites
A little extra oat bran
Directions:
1. Preheat oven to 350 degrees F.
2. Cut pumpkin in half and remove all the seeds. Place the halves cut-side down on a lightly oiled baking sheet. Bake until tender, about 20 -30 minutes. Check for tenderness about half way through cooking time – insert a sharp knife to see if it is cooked through. Remove from oven and cool. When cooled enough to handle, remove the flesh with a spoon and place in a large bowl. Mash with a potato masher until smooth. Set aside.
3. Place oat bran and oats in another large bowl. Sift the flour, spices, and baking powder into the oats, and mix thoroughly with your hands.
4. Add the prunes, lemon rind, orange juice, apple concentrate, oil, and vanilla to the mashed pumpkin. Add to the flour mixture and mix well.
5. Beat the egg whites until stiff and gently fold into the pumpkin mixture. Spoon into a lightly oiled muffin to tray that has been coated with a little oat bran. Bake for 25-30 minutes.
6. Remove the muffins from the tray immediately and place on a wire rack and cover with a tea towel to cool.
Makes 12 monster muffins
Ingredients:
1½ cups lentils
1 tablespoon olive oil
¼ cup finely diced onion
¼ cup finely diced carrot
1/3 cup finely diced celery
1 bay leaf
1 clove garlic, minced
2 tablespoons parsley, separated – 1 Tbs chopped coarsely, 1 Tbs chopped fine
1 small celeriac (celery root), peeled and cut into cubes
Sea salt
1 quart water
1 tablespoon walnut oil, or more to taste
1 teaspoon sherry or red wine vinegar
Plenty of coarsely ground pepper
Directions:
1. Rinse the lentils and set them aside.
2. Heat the oil in a soup pot, then add the onion, half the carrots, the celery, bay leaf, and garlic. Fry lightly over medium heat, taking care not to brown the garlic, 4-5 minutes.
3. Add the drained lentils, coarsely chopped parsley, celeriac, and season with salt. Add the water and bring to a boil; then simmer until the lentils are tender, about 35 minutes. Add the rest of the carrots during the last 10 minutes of cooking.
4. If there is a lot of excess water remaining, drain it off and save it for a soup or sauce. Return lentils to the heat and add the walnut oil, finely chopped parsley, and vinegar. Check seasonings and finish with plenty of freshly cracked pepper.
Serves 4
Ingredients:
2 pounds tomatoes, cut into chunks (seeding optional)
1 medium onion, diced
2 tablespoons olive oil
4 teaspoons grated fresh ginger
2 cloves garlic, grated
½ cup smooth peanut butter
2 tablespoons tomato puree
1 teaspoon ground coriander
½ teaspoon dried marjoram
1 tablespoon maple syrup
¼ cup coconut milk, optional
Sea salt and freshly ground pepper
Directions:
1. Whirl the tomatoes and onion in a food processor to a pulpy puree. There should be about 4 cups.
2. In a large saucepan, heat oil over medium-high heat. Add the ginger and garlic, and cook, stirring constantly and scraping up what sticks, until aromatic and lightly colored, about 1 minute. Add the tomato-onion mixture. When it boils, reduce heat and simmer, stirring occasionally, until the soup is orange-red and plops from a spoon, about 10 minutes.
3. Off the heat, whisk in the peanut butter, tomato paste, coriander, marjoram, and syrup. Add the coconut milk, if using. Season to taste with salt and pepper. Return to the heat to cook. Cook until hot and bubbling. Divide among 4 bowls and serve hot.
Makes 4 servings
Ingredients:
1 medium Romanesco, cut into large florets
1 teaspoon peanut oil
¼ cup finely chopped onion
1 clove garlic, finely chopped
¼ cup coconut milk
½ teaspoon freshly grated ginger
2 tablespoons chili sauce
1 teaspoon Asian fish sauce
½-1 teaspoon red Thai chili paste
Directions:
1. In a large pot of boiling water, cook the Romanesco until tender-crisp, 5 minutes. Drain in a colander then plunge into a bath of ice water until cooled. Drain very well.
2. In a medium skillet, heat the oil over medium-high heat. Add the onion and sauté 6 minutes. Add the garlic and sauté until the onion is lightly browned, about 1 minute. Add the coconut milk. When it boils, reduce heat to medium. Stir in the ginger, chili sauce, fish sauce, and chili paste.
3. Add the cauliflower and sauté until heated through, 2-3 minutes. Let the cauliflower sit briefly to serve warm, not hot.
Serves 4
Ingredients:
2 tablespoons olive oil
½ head Savoy cabbage, cut into ½-inch strips
1 medium carrot, sliced
1 rib celery, sliced
1 small parsnip, sliced
6 cups cold water
1 medium beet, peeled and cut into small cubes
1 small sweet pepper, chopped
1 medium tomato, chopped
2 large cloves garlic, chopped
1 tablespoon finely chopped fresh rosemary leaves
½ inch fresh ginger, cut into 2 slices
2 whole cloves
1 apple, cored and diced
1 medium potato, diced (or 2 small)
1 cup strong brewed green tea
Juice of ½ lemon
Sea salt and freshly ground pepper
1/3 cup sour cream (optional)
1/3 cup chopped dill
Directions:
1. In a large Dutch oven, heat the oil over medium-high heat. Add the cabbage, carrot, celery, and parsnip. Cook until the cabbage is wilted and translucent, about 4 minutes. Cover and reduce heat to medium-low, and cook the vegetables gently until the cabbage just starts to brown, 8 minutes.
2. Add the water, beet, sweet pepper, tomato, garlic, rosemary, ginger, and cloves. Reduce the heat, cover, and simmer until the vegetables are al dente, 15 minutes.
3. Add the apple, potato, and tea. Cook, covered, until the potato is tender, 10 minutes. Add the lemon juice. Season with salt and pepper. Allow to cool to room temperature.
4. Reheat the soup, covered, over medium heat. Add a dollop of sour cream, if using, and garish with dill.
Serves 6
Ingredients:
2 tablespoons rice vinegar
1 tablespoon lime juice
1 teaspoon tamari or soy sauce
1 teaspoon fresh grated ginger
1 teaspoon sweetener of choice
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
2 tablespoons olive oil
1 tablespoon minced shallot
Directions:
Place the vinegar, lime juice, soy sauce, ginger, sweetener, salt, and pepper in a small jar, cover tightly and shake until the salt dissolves. Add the oil and shallot. Replace the lid and shake vigorously to combine. This dressing keeps for 24 hours, covered in the refrigerator. Shake well before using.
Makes ¼ cup
Ingredients:
1 cup ½-inch cubes butternut squash
1 cup chopped broccolini
One 15-ounce can black beans
Ginger Vinaigrette Dressing
2 tablespoons raw pumpkin seeds
Directions:
1. Using a steamer basket in a large deep saucepan, steam the squash for 3 minutes. Add the broccolini and continue to steam until tender-crisp, another 4 minutes. Immediately transfer the squash and broccolini to a colander and rinse under cold water until cold. Drain well and place in a mixing bowl. Add the beans, and pour in the dressing, toss with a fork to combine.
2. In a dry skillet over medium heat, toast the pumpkin seeds until they crackle and start to pop, 3-4 minutes. Add them to the salad and toss to combine. Let the salad sit for 15 minutes before serving.
Serves 4