Ingredients: 1 pound carrots 2 tablespoons olive oil 1 large clove garlic, minced 1½ teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon sweetener ½ teaspoon ground turmeric ¼ teaspoon harissa paste or hot chili paste, or to taste 4 tablespoons fresh squeezed lemon juice finely grated rind of 1 lemon 2 tablespoons chopped flat-leaf [...]
Ingredients: 1½ cups lentils 1 tablespoon olive oil ½ cup finely diced onion 1/3 cup finely diced carrot 1 /4 cup finely diced celery 1 bay leaf 2 teaspoons curry powder (optional) 1 garlic clove, minced 1 tablespoon chopped parsley 1 celery root, peeled and cut into small cubes sea salt water or stock To [...]
Ingredients: 2 cups pearl barley 7 cups water or stock sea salt 1 pound broccoli crowns cut into florets 8 scallions, diced 1 red bell pepper, diced 2 carrots, diced 1 cup chopped fresh basil 2 cups Roasted Garlic Vinaigrette (recipe to follow) fresh lemon juice freshly ground pepper to taste Directions: 1. Place the [...]
Ingredients: For the salad: ½ cup roasted pumpkin seeds 1 teaspoon Bragg’s amino acids (or tamari soy sauce) 1 large red bell pepper, stemmed, seeded, and cut into ½-0inch slices 1 large leek, cut into 1-inch pieces 3 tablespoons ghee or unsalted butter 1 bunch lettuce, torn into bite-size pieces 1 cup julienned radishes 1 [...]
Ingredients: 3 medium beets 2 medium carrots ½ celeriac 4 tablespoons lemon juice 4 tablespoons olive oil 3 tablespoons sherry vinegar 2 teaspoons superfine sugar or sweetener of choice ¾ cup cilantro, coarsely chopped ¾ cup mint leaves, shredded 2/3 cup flat-leaf parsley, coarsely chopped ½ tablespoon lemon zest scant 1 cup labneh or plain [...]
Ingredients: ½ small head cabbage, thinly sliced 1 small celery root, peeled and julienned or grated 2 medium carrots, julienned or grated 6 medium radishes, julienned or grated 1½ teaspoons sea salt, or to taste 5 1/3 ounces fine cheddar cheese of choice 1 apple, julienned 1 cup loosely packed parsley leaves 2 tablespoons mild [...]
This pairs well with chicken or roasted vegetables. Ingredients: 2 pounds parsnips, cut into 1-inch pieces 2 pounds carrots, cut into 1-inch pieces 2 large shallots, peeled and quartered 1 tablespoon chopped fresh rosemary 3 tablespoons olive oil ¼ cup orange juice 2 teaspoons orange zest Directions: 1. Pre-heat oven to 375 degrees. In a [...]
Ingredients: 1 bunch cilantro, chopped 2 apples 3 medium beet, peeled 2 inch ginger root 2 -3 Japanese turnips 2 large carrots Directions: *The dressing (below) makes enough to use for the slaw and more – so use carefully when dressing the Ruby Slaw and save the rest. 1. In a food processor or hand [...]
Ingredients: 2 pounds parsnips 1 pound carrots 3 tablespoons olive oil 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 2 tablespoons minced fresh parsley 1-2 sprigs fresh thyme balsamic vinegar, to taste lemon juice, to taste enough arugula for a salad Directions: 1. Preheat oven to 425 degrees F. 2. Slice the parsnips [...]
Ingredients: 2 tablespoons peanut oil 1 tablespoon chili oil 1 onion, sliced 1-inch piece ginger, grated 1 small head romanesco, cut into florets 2 carrots, cut into short sticks 1 red bell pepper, seeded and cut into squares 2-3 beets, steamed, peeled, and cut into bite-size pieces Dressing: 2 tablespoons peanut oil 1 teaspoon chili [...]