Recipes

Ingredients:

Lemon-Basil Dressing

¼ cup fresh lemon juice
½ tablespoon Dijon mustard
2 tablespoons milk or milk substitute
½ tablespoon fresh lemon zest
½ teaspoon dried basil
½ teaspoon ground black pepper
½ teaspoon sea salt
¼ cup plus 2 tablespoons olive oil

Salad

¼ cup plain goat cheese, room temperature
2 teaspoons fresh lemon zest or to taste
1 small clove garlic, crushed
½ small red onion, thinly sliced
4 tablespoons fresh lemon juice
3 cups arugula
2 cups mixed greens (spinach and chard)
½ cup fresh basil leaves
2 tablespoons pine nuts, toasted

Directions:

1. To make the dressing: in a blender, add all ingredients except oil. Blend on high speed until well combined. While blending, slowly drizzle oil in at a steady rate until fully incorporated. Pour into a jar and refrigerate. Bring to room temperature before serving. (makes ¾ cup)
2. Mix cheese, lemon zest, garlic, and black pepper to taste until well blended. If possible, refrigerate over night to allow flavors to blend. Bring to room temperature before serving.
3. In a small bowl, toss onion with lemon juice and marinade for 30 minutes. Drain.
4. In a large bowl mix together arugula, greens, and basil leaves. Toss lightly with 2-3 tablespoons dressing. Serve, topped with marinated red onion, crumbled goat cheese, and pine nuts.

Serves 4

Ingredients:

2 tablespoons each-sesame oil, rice vinegar, and Aji-Mirin  (sweet cooking rice seasoning)
1 tablespoon fresh grated ginger
½ teaspoon fresh minced garlic
½ teaspoon sea salt to taste (easy on the salt)
2 cups thinly sliced radishes
torn fresh cilantro leaves and thinly sliced green onion tops (for garnishes)

Directions:

1. Whisk together sesame oil, vinegar, mirin, ginger, garlic, and salt in a medium bowl. Add radishes and stir to coat. Cover and refrigerate for at least 1 hour.
2. Garnish  with cilantro leaves and green onions, if you like.

Serves 4

Ingredients:

2 tablespoons olive oil
zest and juice of 1 medium lemon
2 cups thinly sliced kale
¼ cup shredded Parmesan cheese
¼ roughly chopped toasted almonds
1 crisp apple of choice
about ¼ teaspoon each sea salt and freshly cracked black pepper

Directions:

1. Whisk together oil, zest, and juice in a small bowl. Add kale, cheese, and almonds, then toss to coat.
2. Cut sides off apple into 4 pieces, leaving the core. Slice the apple pieces thinly with a mandoline or very sharp knife. Add to salad and toss to coat.  Season with salt and pepper to taste.

Serves 4

Ingredients:
6 beets, roasted
1/3 cup freshly grated radish, or more to taste
1 small onion, minced
3 tablespoons olive oil
1 tablespoons apple cider vinegar
sea salt and pepper to taste
2 tablespoons minced parsley

DIRECTIONS:
1. Place the beets in a baking dish, cover tightly and roast in oven at 400 degrees until tender, about 40-50 minutes. You want the beets to be slightly firm, not completely soft.
2. When beets are cool enough to handle, peel and grate them in a medium sized bowl. Add the grated radish and onion.
3. Whisk the olive oil, vinegar, salt, and pepper together in a small bowl and pour over the beets, stirring to combine and coat.
4. Stir in the parsley and garnish with extra parsley if desired.

You can find Garam Masala in Indian markets or at health food stores. It is a combination of coriander, cumin, cinnamon, clove, pepper, bay and several other spices. It is sold in bulk at many of the health food stores and is absolutely worth the effort to find.

Ingredients:
¼  cup olive oil
¾ cup diced yellow onion
4-6 carrots, roughly chopped (peeling optional)
1 small yam, peeled and diced
sea salt and pepper to taste
¾ teaspoon garam masala, divided
3 cup vegetable stock
2 teaspoons fresh lime juice, or to taste
2 tablespoons sour cream or Greek yogurt, plus additional to garnish

DIRECTIONS:
1. Heat oil in a soup pot over medium heat. Add the onion, carrots, yam, ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garam masala. Cook for about 15 minutes, stirring frequently.
2. Add the stock and 1 cup cold water and raise the heat to high, Bring to a boil, then reduce the heat to a simmer, partially cover, and simmer until vegetables are tender, about 15 minutes. Remove from heat.
3. If you have an immersion blender, use it to puree the soup. (Otherwise, allow soup to cool slightly and then puree in batches in a blender. Return soup to pot.) Season with lime juice, to taste. And adjust the salt and pepper.
4. Mix sour cream or yogurt and remaining ¼ teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream or yogurt. If desired.

Serves 6

This salad, adapted from Natural Chef Mary Simpkin, is great dressed with a Citrus Vinaigrette (recipe included).

Ingredients:
2 cups radishes, thinly sliced
2 tablespoons olive oil
sea salt and pepper to taste
¾ edamame (soybeans), defrosted
3 cups mixed tatsoi and mizuna
1 cup spinach, chopped
½ cup grapefruit segments
2 tablespoons sesame seeds

VINAIGRETTE
2 pink grapefruits
1 tablespoon champagne vinegar (or vinegar of choice)
2 tablespoons olive oil
sea salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 450 degrees. Toss radishes in olive oil, salt, and pepper. Place in a baking dish, cover, and roast for 30-45 minutes, until tender. Remove from oven and set aside to cool
2. Blanch edamame for 2 minutes, drain and set aside to cool.
3. Cut grapefruit into segments and set aside; leave ¼ of a grapefruit for dressing.
4. Assemble the salad. Place the Asian greens and spinach on serving plates. Add the radishes, edamame, and grapefruit segments on top of the greens. Top with sesame seeds.
5. Squeeze the juice from the remaining grapefruit into small bowl and add vinegar. Whisking, slowly drizzle in the olive oil. Season with salt and pepper to taste.
6. Drizzle the vinaigrette on top of salad. Serve and enjoy!

Serves 6

Ingredients:
2 tablespoons butter
3 large eggs, separated
¾ sugar
1 cup buttermilk
1/3 cup lemon juice plus 1 tablespoon lemon zest
¼ cup flour of choice
Berry sauce (recipe below)

DIRECTIONS:

1. Place a buttered 5-6 cup soufflé or other straight–sided baking dish in a large baking pan (at least 2” deep). Set aside.
2.  In a deep bowl, whip the eggs on high speed until foamy. Continue to beat, gradually adding sugar, until whites hold short, distinct peaks; set aside.
3.  In another bowl, (no need to wash beaters), beat egg yolks, remaining ½ cup sugar, 2 tablespoons butter (soften butter before using), and lemon zest on high speed until the mixture is thick and light in color. Stir in buttermilk, lemon juice, and flour. Add about ¼ of egg whites to batter, stir to mix well. Gently but thoroughly fold in remaining egg whites.
4. Pour batter into soufflé dish. Set dish in pan on center rack. Pour boiling water into the outside pan up to the level of the batter. Bake until pudding is a rich brown on top and feels firm in the center when lightly touched, about 1 hour.
5. Serve warm or cold, scoping portions from the bottom of dish to get custard. Accompany with berry sauce. Additional fruit may be added as garnish.

BERRY SAUCE
In a blender, or food processor smoothly puree 2 cups washed and drained raspberries or strawberries with a little sweetener. (You can add a berry flavored liqueur if desired-framboise or chambord). Rub puree through a fine strainer into bowl to remove seeds. Sauce can be covered and chilled for up to 2 days.

Serves 6

Ingredients:
4 large cloves garlic, minced and divided
2 tablespoons miso paste
5 teaspoons packed fresh grated ginger
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon plus 1 teaspoon toasted peanut oil, divided
1 (14-oz.) block firm tofu, pressed very dry, cut into ½ inch dice
½ teaspoon arrowroot or cornstarch, plus more if needed
1 bunch chard, stems cut off, leaves shredded crosswise and stem sliced very thinly
1 tablespoon black sesame seeds for garnish

DIRECTIONS:

1. Add half the garlic to a food processor with the miso, ginger, vinegar, and sesame oil. Whiz until emulsified.
2. Set a large wok or skillet over high heat until drops of water sizzle and evaporate. Add 1 tablespoon peanut oil and tofu, and stir-fry until the tofu begins to turn golden brown, about 5 minutes. Sprinkle in arrowroot or cornstarch and continue stir-frying until tofu looses its sheen and turns one shade darker, 3 minutes longer. Transfer to a plate.
3. Add the remaining teaspoon of peanut oil and remaining garlic to the wok or skillet. Stir-fry for 30 seconds then add the chard. Toss until the greens wilt and the stalks are crisp-tender, about 2 minutes.  Return the tofu to the wok, scrape in half the miso dressing, and heat through completely. If dish looks watery, sprinkle in a little more cornstarch or arrowroot and continue cooking until liquid evaporates.
4. Garnish with sesame seeds and pass the remaining miso dressing alongside. Serve immediately.
5. This is delicious served over steamed black rice (forbidden rice).

Serves 4 – 6

INGREDIENTS
6 cups stock of choice
4 – 5 leeks, cut into rounds and washed well
4 tablespoons butter
1 teaspoon sea salt
1 ½ tablespoons flour
pepper
several tablespoons of fresh chervil or fresh parsley

DIRECTIONS
1. Heat stock.
2. Melt butter in a wide soup pot; add the leeks and salt. Cook them slowly over low heat for about 15 minutes, stirring frequently. Add a little water or stock to the pot to keep them from sticking. Stir in the flour, cook for a minute, then pour in warmed stock. Simmer for 25 minutes.
3. Taste, add more salt if needed, and season with freshly ground black pepper. Garnish with chervil or parsley and freshly grated Parmesan if desired.

Serves 4 – 6

This is for those out there that don’t eat gluten and are vegan – and hopefully have all the ingredients!

Makes 20 small muffins

INGREDIENTS
1 cup buckwheat flour
1 cup garbanzo flour
¾ cup brown rice flour
¾ cup tapioca flour
1 ½ teaspoons xanthan gum
2 teaspoons gluten-free baking powder
1 teaspoon sea salt
½ cup organic rice milk
1 ¼ cups sweetener of choice
1 ½ cups grated apples
2 tablespoons vanilla extract
2 cups raisins
1 tablespoon cinnamon

DIRECTIONS

1. Preheat oven to 325 degrees.
2. Mix together all of the wet ingredients in a bowl.
3. Sift together all of the dry ingredients then add to the wet ingredients and mix until smooth and well combined.
4. Fill paper-lined muffin tins 2/3 full and bake for 30 – 40 minutes, until a toothpick or skewer comes out clean.