Lemon Raspberry Muffins

1 lemon
½ cup sweetener of choice
1 cup buttermilk
1/3 cup sunflower oil
1 large egg
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour
1 cup all-purpose or brown rice flour
1 teaspoons baking soda
2 teaspoons baking powder
¼ teaspoon sea salt
1½ cups fresh or frozen raspberries

1. Preheat oven to 400 degrees F. Coat 12 muffin cups with oil or line with paper liners.
2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sweetener in a food processor; pulse until zest is very fine and chopped into the sweetener. Add the buttermilk, oil, egg, and vanilla and pulse until blended.
3. Combine whole-wheat flour and all-purpose or brown rice flour, baking powder, baking soda, and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
4. Bake the muffins until the edges and tops are golden, 20-25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Makes 1 dozen

Root Vegetable Croustades with Sauteed Leeks

1-2 leeks, cut in half lengthwise, rinsed well, then cut into thin half moons
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Sea salt and freshly ground black pepper
Sprigs of fresh parsley to garnish

For Croustades:
9 ounces potatoes, grated
9 ounces carrots, grated
12 ounces celery root, grated
1 clove garlic, minced
1 tablespoon lemon juice
2 tablespoons butter, melted
1 egg, beaten
1 tablespoon olive oil

1. In a large sauté pan, heat 1 tablespoon butter or olive oil over medium-high heat. Add the chopped leeks and sauté, stirring occasionally, until they turn bright green and begin to become tender. Remove from the pan and set aside to slightly cool.
2. Put the oil, vinegar, honey, and seasoning in a screw top jar and shake to mix. Pour over the leeks, toss to mix, and leave to marinate for 2 hours.
3. To make the croustades: mix the potatoes, carrots, and celery root; toss in the garlic and lemon juice. Mix in the butter and egg. Season. Divide the mixture into 8 and pile onto 2 cookie sheets lined with parchment paper, forming each into a 4-inch round. Brush with oil. Bake in a preheated oven at 425 degrees F. for 30-35 minutes until crisp and golden.
4. Heat the leeks and marinade for 2-3 minutes, then spoon over the croustades, garnish with parsley then serve.

Serves 4

Roasted Salt & Vinegar Radishes

2 bunches radishes, with greens attached
2 tablespoons olive oil, divided
1 tablespoon malt vinegar
¼ teaspoon flaky salt, such as Maldon

1. Preheat oven to 375 degrees F.
2. Cut greens off radishes and trim stems. Wash and dry the greens and radishes separately. Toss the radishes with 1 tablespoon oil and spread on a large, rimmed baking sheet. Roast, stirring once, for 20 minutes.
3. Toss the greens and remaining 1 tablespoon oil. After 20 minutes, add the greens to the radishes and continue to roast until the radishes are tender and the greens are wilted, about 5 minutes more. Transfer to a serving dish. Drizzle with vinegar and sprinkle with salt; toss to coat.

Serves 4-5

Cajun Turnips and Greens

Adapted from Kripalu Cookbook

2½ cups cubed turnips
2 tablespoons olive oil
2½ cups sliced onions
1 teaspoon paprika
1 teaspoon diced garlic
¼ teaspoon freshly ground pepper
½ teaspoon sea salt
4 cups stemmed and washed chopped kale
3 cups stemmed and washed chopped chard
½ cup water
1 tablespoon red wine vinegar

1. In a medium-sized saucepan with a steamer basket, steam the turnips in water, covered, until just tender, about 10 minutes or less. Remove and drain, reserving some of the cooking water.
2. In a large skillet, heat the oil and sauté the turnips and onions at high heat for 5 minutes, stirring frequently. Stir in the paprika, garlic, pepper, and salt, and sauté on high for 5minues more, stirring often.
3. Add kale, chard and a small amount of water to the turnips. Cover and steam for 5 minutes. Uncover and cook on high heat until the water has evaporated. Add the vinegar and serve immediately.

Serves 4

Emerald City Soup

A big Thank-you to Rebecca Katz for this amazing and delicious recipe!

¾ teaspoons sea salt
2 bunches broccoli, cut into florets and stems peeled and cut into chunks
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 bunch kale, stemmed and chopped into small pieces
8 cups broth of choice
¼ cup fresh lemon juice
¼ teaspoons maple syrup (optional)

1. In a large pot, bring 6 cups of water to a boil with ½ teaspoons salt. Place the broccoli in a metal colander and plunge into the boiling water. Cook until just tender but firm and bright green, about 30 seconds. Immediately immerse the broccoli into an ice water bath to retain its color.
2. Heat the olive oil in a medium sauté pan over medium heat. Add the onions and a pinch of salt and sauté for 10 minutes, just until the onions are translucent and beginning to turn golden. Add the garlic and red pepper flakes. Continue sautéing for 30 seconds, until aromatic. Add the kale and a pinch of salt. Cook 1 minute, until the kale turns bright green. Immediately remove the pan from the heat.
3. In a blender, add 1/3 of the broth and 1/3 of the broccoli and kale mixture. Blend until smooth. When the color changes from pale green to emerald green it is your cue to turn off the blender. Pour into a clean pot and repeat the process until all of the ingredients have been blended. Add the lemon juice, the remaining ¼ teaspoon salt and the maple syrup to the last batch.
4. Stir and reheat the soup slowly over low heat. Serve immediately in colorful soup bowls or soup mugs, garnished with scallions, or parsley, or a dollop of sour cream.

Serves 6

Rainbow Noodle Salad with Thai Sauce

A wonderful fresh salad using veggies as noodles.


For the salad:
2-6 carrots, depending on their size, spiral-ized or cut into thin strips (you can also use a vegetable peeler to make the strips)
½ medium cabbage cut into thin strips
2 summer squash spiral-ized or cut into thin strips
4 small turnips or radishes spiral-ized or cut into thin strips
3 scallion, finely diced
¼ cup almonds, crushed

For the dressing:
¼ cup sunflower seeds, soaked overnight
1 teaspoon apple cider vinegar
1 inch ginger piece, peeled
Juice of 1 lime
1 teaspoon maple syrup
2 garlic cloves
½ teaspoon red chili flakes
A pinch of sea salt
¼ cup water

1. Put all the dressing ingredients into a blender and pulse to obtain a creamy sauce. Add more water to desired consistency.
2. Place all the vegetables into a large bowl, add the Thai sauce and mix to combine.
3. Serve immediately topped with crushed almonds and diced scallions.

Serves 2

Red Beet Cauliflower Risotto

This beautifully colored dish uses riced cauliflower in place of arborio rice to create the risotto.

1 large head cauliflower
1 tablespoon coconut oil
½ teaspoon sea salt
2 tablespoons nutritional yeast
½ cup cooked beet, rough chop
1 onion finely diced
4 cloves garlic, crushed
½ cup low-sodium vegetable broth
Freshly ground black pepper
Fresh parsley to garnish

1. Cut the cauliflower into florets and rinse well. Drain and transfer to the food processor. Pulse to obtain a rice-like texture. Make sure to not pulse too much or it will become soggy (you may need to do this in batches).
2. Heat the coconut oil in a large skillet and add the onion and garlic; cook for 1-2 minutes. Add the cauliflower “rice”, vegetable broth, and nutritional yeast and cook for 5 minutes over low heat, stirring frequently.
3. Place the chopped beet in the food processor and pulse to a fine puree, then add to the cauliflower and stir to combine. Continue to cook for another 2-3 minutes. Season with salt and pepper and serve warm garnished with parsley.

Serves 4

Roasted Beet and Garlic Salad

1½ pounds beets with greens attached
1 head garlic
4 tablespoons olive oil
¾ teaspoons sea salt, divided
1 cup distilled white vinegar
¼ sweetener of choice
½ cup finely chopped walnuts
¼ cup finely chopped red onion
¼ cup chopped fresh dill

1. Preheat oven to 325 degrees F.
2. Rinse beets well. Cut off greens then cut the leaves off the stalks. Set the leaves and stalks aside. Remove any excess papery skin from the garlic head without separating the cloves, then cut the head in half horizontally.
3. Toss the beets, garlic, 2 tablespoons oil, and ½ teaspoon salt in a small baking pan. Cover with foil and roast until tender 1- 1¼ hours. Let cool slightly.
4. Whisk vinegar and sweetener, in a medium bowl. Squeeze the garlic cloves out of their skins into the bowl. Peel and dice the beets; add to the bowl. Let marinate at room temperature for at least 2 hours or up to 1 day.
5. Finely chop the beet stalks and very thinly slice the leaves; place in a large bowl. Scoop out the marinated beets from the pickling liquid with a slotted spoon and add to the bowl.
6. Drizzle the beet mixture with ¼ cup of the pickling liquid. Add walnuts, onion, dill and the remaining 2 tablespoons oil and ¼ teaspoon salt and gently toss to combine.

Serves 8

Brussels Sprouts and Noodle Stir-fry

3 oz. thin whole wheat spaghetti
2 tablespoons olive oil
1 cup thinly sliced red onions
3 cloves garlic, minced
¾ lb Brussels sprouts, trimmed and thinly sliced
1 tablespoon grated fresh ginger
¼-½ teaspoon red pepper flakes
½ cup broth of choice
2 tablespoons reduced sodium soy sauce
½ cup julienne cut carrots
1/3 cup snipped fresh cilantro
3 tablespoons slivered toasted almonds

1. Break the spaghetti into 1-inch pieces and cook according package directions. Drain and return spaghetti to hot pan; cover and keep warm.
2. In a large skillet heat oil over medium-high heat. Add onion and garlic; cook and stir 1 minute. Add the Brussels sprouts, ginger, and crushed red pepper; cook and stir 1 minute. Add broth and soy sauce. Cook 2 minutes more or until liquid is nearly evaporated, stirring occasionally.
3. Remove from heat and stir in the spaghetti, carrot slivers, and cilantro. Sprinkle with almonds to serve.

Serves 4

Cauliflower Gratin

1 large head cauliflower, cut into florets
1 large leek halved lengthwise and cut crosswise into half moons
2 tablespoons olive oil
1¼ cups almond milk
1/3 cup cashew butter
½ cup nutritional yeast
2 cloves garlic, minced
¼ cup chopped chives

1. Preheat oven to 425 degrees F.
2. Combine cauliflower and leeks on a parchment paper lined baking sheet. Drizzle with olive oil and toss with your hands to mix. Sprinkle all over with sea salt and pepper and roast for 20 minutes, stirring halfway through.
3. While cauliflower is roasting, combine almond milk, cashew butter, nutritional yeast, and garlic in a blender. Puree until smooth and creamy. Season to taste with salt. Transfer to a small saucepan and simmer to warm.
4. Remove roasted cauliflower and leeks from oven and combine with “cheese” sauce in an 8-inch square baking dish. Return to oven and bake 5-7 minutes longer until hot.
5. Divide among individual serving dishes, sprinkle with chives and serve hot.

Serves 4-6