Friday, November 21, 2014

Thanksgiving Sides Part 4 - Warm Butternut Squash and Kale

I love butternut squash.  It's colorful and sweet and doesn't need much help to make it shine.  Paired with kale this makes a great hearty side or have a larger portion for a satisfying meal.

1 large butternut squash 
1-2 bunches kale (I used the red kale curly for color)
3 cloves garlic
1/2" knob of ginger
Pink Himalayan 
Veggie Broth

Step #1: Add veggie broth to coat large pan.  Zest in garlic and ginger and put on medium heat. While flavors are infusing,  peel and cube butternut squash.  

Step #2:  Add butternut squash & salt, mix well, cook covered until tender.  De-stem kale, rip into manageable pieces,  and wash.

Step #3: Add kale to cooked squash until slightly wilted and warmed through.  Add more salt if desired. Serve & enjoy.

Tuesday, November 18, 2014

Thanksgiving Sides Part 3 - Mashed Cauliflower

Mashed potatoes are a staple at every Thanksgiving table, but they are super starchy, sticky and very heavy.  Give this recipe a try for a delicious, light and easy to digest alternative.
Feel free to play with this one and use this recipe as a base! A few examples: add caramelized onions, mushroom gravy, etc.  Please feel free to post your adds in the comments below.
Stay tuned for more light and simple recipes to come.

1 large head cauliflower
2-5 garlic cloves (or more for a really garlicky mash)
Olive oil (or organic butter if desired)
Chives (few) (Can use scallions instead)
Pink Himalayan Salt (to taste)
Black pepper (optional)

Step #1 - Wash and cut cauliflower into florets. Peel and cut garlic cloves into halves.  Steam cauliflower & garlic until fork tender.

Step #2 - Use food processor or blender to blend cauliflower to desired consistency (anywhere from chunky to creamy puree).  Add drizzle of olive oil (or butter), salt and pepper and pulse a couple of times to incorporate flavors.

Step #3 - Chop chives and add to cauliflower mash.  Serve & enjoy.

Sunday, November 16, 2014

Thanksgiving Sides Part 2 - Colorful Baked beets

I loved baked beets.  They are delicious, easy to make and will brighten up and dinner table. So here is Thanksgiving Sides Part 2...

2 large red beets (or as many as needed)
2 large golden beets (or as many as needed)
parchment paper

Step #1- Preheat oven to 400*.  Wash beets and wrap in parchment paper.  Place in glass dish or on baking sheet and bake until fork tender (at least 1 hour pending on size of beets)

Step #2 - Let beets cool enough to touch.  Unwrap and peel beet skins. Please note, your hands will get messy, but that's part of the fun.  If you have kids, they will probably love to get in on the action. Tip: Peel the golden beets first then the red.

Step #3 - Chop (golden first, then red) and serve. I used the parchment to keep the cutting board from being dyed. Serve room temp, hot, or cold and for fabulous option, add some goat cheese.

Saturday, November 15, 2014

Thanksgiving Sides Part 1 - Brussels Sprouts

Thanksgiving is a time to be with family and loved ones.  I have some great sides that are simple, tasty, and easy to digest - leaving you with more time for togetherness and less time wanting to take a nap after dinner.

Here is my recipie for yummy Shaved Brussels Sprouts:

Brussels Sprouts (I used about 4 cups)
1 shallot
1-2 cloves garlic
pink Himalayan salt (to taste)
Veggie Broth
Organic Dijon Mustard
1 packet stevia (addition pending taste)

Step #1: Wash & peel brussels sprouts.  Cut off bottom stem, half then cut to make thin shavings or you can use a mandolin.  I just used my knife.

Step#2: Thinly slice shallot and mince garlic.

Step #3: Add veggie broth to bottom of pan and sauté shallots and garlic until soft.
Step #4: Add shaved brussels sprouts to pan.  Stir well then cook covered until desired.
Step #5: While brussels sprouts are cooking, mix about 3-4 tablespoon mustard with stevia and water to facilitate blending.  I like my dressing to be like the consistency of  slightly thicker than milk. Add to brussels sprouts and stir.

Step #6: Serve and enjoy.

Stay tuned for more sides to come in the next few days!

Have your own healthy turkey-day dishes you want to share? Comment below.

Friday, September 19, 2014

Stuffed Patty Squash

A friend gave me a few patty squashes from her garden.  I never had them before so I went online to get some ideas of how to use them.  This is a simple baked squash with mushroom stuffing.

2 patty squash (these come in different sizes, shapes & color)
1 small container baby bellas
1 carrot
1 stalk celery
1/2 small red onion
1-2 cloves garlic
1 sprig rosemary
1 tsp organic tomato paste
Himalayan Salt (to taste)
Veggie Broth

Step #1: Preheat oven to 400.  Dice onion, carrot, celery, mushrooms & mince garlic.  Cut patty sqaush in half and scope out seeds (on of the squash was super small, so it really was just 1 and a top instead of 2)

Step #2: Add veggie broth to cover bottom of pan.  Add minced garlic and rosemary.  Saute on low for a few minutes to infuse rosemary to broth.

Step #3: Add in onions, carrots, and celery & salt.  Saute until start to get tender. While veggies are sauteing, cut patty squash in half and scope out seeds (on of the squash was super small, so it really was just 1 and a top instead of 2). Place on parchment lined baking tray and cook until fork tender (about 45-60) (Note, they may cook faster if you cook cut side down instead of what I did)

Step #4: Add in mushrooms.  Saute until soft.  Remove rosemary sprig and add to food processor or blender. Add tomato paste.  Gently blend.  (Add additional veggie broth is needed)
Step #5: Stuff squash and enjoy.

Monday, September 8, 2014

Tomato Salad

It's tomato season!  When I was a kid, one of my most favorite things to eat was the fresh tomato salad my dad would make with bread for dunking in all the yummy juices.  Fast forward many years later, I still love it and instead of bread, I dunk with Lydia's Sunflower "Bread"

Variety of Tomatoes
Handful fresh basil (chopped)
1-2 cloves garlic
Organic Extra Virgin Cold Pressed Olive Oil
Himalayan Salt
Lydia's Sunflower Bread, or if you eat it Ezekiel's Sprouted Bread (Wholefoods, health food stores, and well as other markets carry these as well as Amazon and other online sources)

Step #1: Clean and cut tomatoes.  I used a variety of amazing organic heirlooms from the Farmer's Market.  The green and yellow zebra stripes are my favorite!

Step #2: Add a few drizzles of olive oil, about 1/4 cup water, basil & salt to taste.  Zest in garlic using a microplane or zester.  Mix well. (Pardon the cell phone picts!)
Step #3: Let stand for a couple of hours.  The tomatoes will start to create a yummy juice
Step #4: Enjoy tomato salad.  Add some extra juice to your bowl and dunk your favorite "bread"!

Tuesday, September 2, 2014

"Peanut butter" Banana "Milkshake"

One of my favorite deserts as a child was a simple peanut butter and banana shake.  Unfortunately I had to give up peanut butter several years ago after discovering that it can hold mold.  If you are interested there is some interesting (and scary) information about peanuts here.

Luckily I discovered sunflower butter and it was love at first taste! Sunflower butter has a similar consistency and a great taste that works as a perfect replacement for peanut butter in a variety of recipes.

So this is my re-worked version of a Banana Sunflower Butter "Milkshake"

1 frozen banana (tip: peel bananas and freeze without the skins)
1 fresh banana
1 tbsp sunflower butter (I use the no salt or sugar version)
Coconut water (to facilitate blending, I use raw coconut water) (Can use almond or hemp milk)
Cocoa Nibs (optional for garnish)
Stevia (Optional, I find the banana is sweet enough for me and omit it)

Step #1:
Blend all of the ingredients, pour (I used a wine glass), top with nibs and enjoy!