Organic Healthy Recipes
RAW RECIPES (see below for cooked recipes)
Arugula pear salad
-1 bunch arugula
-1/3 cup walnuts
-1 pear thinly sliced
-1 green onion minced
-1 tbl olive oil
-1 tsp white wine vinegar
-1/4 tsp dijon mustard
-black peppercorn to taste
- sea salt to taste
in small bowl mix olive oil, vinegar, mustard, pepper and salt. Put remaining ingredients in a large bowl. pour dressing over it and toss well.Summer Sugar Snap pea salad
-1 c sugar snap peas chopped
-1/2 zucchini diced
-1 sm tomato diced
-1/2 avocado sliced
-2 tbl fresh basil minced
-1 lg clove garlic minced
-2 tbl olive oil
-salt to taste
mix well and enjoy!
Sunflower Sprout Salad
-butter lettuce
-1-2 cups sunflower sprout greens
-1/2 avocado sliced
-1 roma tomato sliced
-2 cloves garlic
-1" fresh ginger grated
-1/3 cup pistachios
1/2 tsp apple cider vinegar
-1 tbl olive oil
-salt & pepper to taste
Mix well and enjoy!
Zucchini salsa
-1 zucchini diced
-1 sm onion diced
-2 tomatoes diced and deseeded
-2 cloves garlic minced
-1/4 c cilantro minced
-1 jalapeno deseeded and minced
-salt to taste
mix well and serve with chips or over fish.
Simple Salsa
- ¼ cup onion diced
- 2 cloves garlic minced
- 3 large tomatoes diced
- 2 peppers of your choice minced (Anaheim or green chili)
- 3 tbl cilantro minced
- 2 tbl lime juice
- salt to taste
½ head red or green leaf lettuce
small bunch arugala
1 large fresh plum diced
¼ cup pine nuts
1 tsp orange zest
1 clove garlic minced fine
dressing:
4 tbl orange juice
4 tbl olive oil (or flax oil)
1 tbl red wine vinegar
salt and pepper to taste
Arugula mediterranean salad
2 large handfuls of arugula
2 large handfuls of spinach
1 tbl fresh cilantro minced fine
1 tbl fresh parsley minced fine
1 tbl fresh basil minced fine
1 large tomato diced
dressing:
3 tbl olive oil
3 tbl balsamic vinegar (or apple cider vinegar)
1 large clove garlic minced fine
¼ tsp paprika
1/8 - 1/4 tsp cayenne
salt to taste
Mustard Greens Pesto
3 cups of raw mustard greens (leaves and stems on, do not chop)
1/4+ cup extra virgin olive oil 5-6 medium size garlic cloves 1/4-1/2 tsp sea salt
1/4 cup pinenuts ( or walnuts)
1oz fresh basil chopped
Process all ingredients in a food processor until well blended, not smooth.
Place in a bowl and serve as is. Goes great over zucchini strips.
Asian marinated turnip greens
1 bunch turnip greens (about 6 cups chopped)
1/4 c. soy sauce or tamari
2 Tbs. olive oil
1/4 c. sliced sun-dried tomatoes (oil packed)
1.4 c. sliced kalamata olives (optional)
2 cloves garlic minced
¼ onion minced
1 tsp. sea salt
1 tsp. red pepper flakes
black peppercorn (optional)
Mix all the marinade ingredients and a large bowl. Add the chopped greens to the marinade and ?massage? until they are well coated and wilt. Allow to marinate for at least 30+ minutes.
Raw beet salad
1 pound beets
1 large shallot or 1/2 c green onion
2 teaspoons Dijon mustard, or to taste
1 tablespoon olive oil
2 tablespoons sherry vinegar or balsamic vinegar
1/4 -1/2 tsp each of Minced parsley, dill, chervil, rosemary or tarragon
Salt and ground black pepper to taste
Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.
Raw Asparagus creamed soup
6 or 8 tender asparagus spears
1/4 C raw cashews
Juice of half a lemon
Sea salt to taste
Break off the tough ends of the asparagus spears where they will snap easily. Cut off the tender tips and squeeze lemon juice over them. Cut remaining spears into pieces and put into blender with the cashews. Cover with water. Blend until very smooth. Taste and add sea salt if desired. Cut the tips into small pieces and stir in with the lemon juice. Serve in a soup mug.
Avacado lettuce wraps
2 large leaves of swiss chard
1 avacado
1 tomato
1 large clove garlic
green onions
fresh basil
sea salt
Spread swiss chard open and layer ingredients along the inner steam leaving empty space a the top and bottom. When filled, fold the top down, then fold each side inward. Flip it over so the seam is downward and the outer steam is showing. Enjoy!
Raw Patty squash ?risotto?
2 patty pan squash peeled and cubed
½ cup soaked cashews (or almonds)
2 tbl warm water
2 cloves garlic minced
1 stalk celery diced
½ carrot chopped
¼ cup parsley chopped
1/8-1/4 cup green onion minced
1 sprig fresh basil
fresh oregano
salt to taste
put peeled and cubed patty squash in food processor until it looks like rice (not creamed). Set aside. Put remaining ingredients in food processor and mix until creamy. Pour ?sauce? over the squash and enjoy.
Raw Broccoli Hummus
1 1/2 cups raw broccoli, chopped
1 1/2 cups raw zucchini, chopped
1/3 cup raw sesame tahini
1 tbsp organic mustard (optional)
1/2 tsp sea salt
1/2 tsp cumin
3 tbsp lemon juice
Freshly ground pepper
Place the veggies into your processor and process till finely chopped. Add remaining ingredients, and blend till smooth.whole carrot salad
3 carrots with their leaves
4 fresh mint leaves
1 handfull of raisins
1 tsp olive oil
1 tsp lemon juice and 1 pinch salt
Preparation: Chop the carrot roots in the food processor (pulse) until they have a couscous texture. Put aside in a bowl. Chop finely the carrot leaves with a knife, like you would do with parsley. Remove the hard stems if there are any. Add to bowl with the carrot ?couscous?, raisins and chopped mint leaves. Season to taste with lemon juice, olive oil and salt.
Avocado Kale salad
½ head Kale
1 avacado
½ cup cherry tomatoes cut up
1 sprig fresh basil
1 small clove garlic minced
1 small red bell pepper chopped
Juice from 1 small lime
sea salt
Destem Kale and tear up leaves into small portions. Add ingredients and enjoy
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COOKED RECIPES
Broccoleaf & purple stir fry
-2C chopped broccoleaf greens
-1C carrots chopped
-2stalks celery chopped
-1C broccoli chopped
-1 1/2C purple beans chopped
-2cloves garlic minced
-1/2 med yellow onion
-1"fresh ginger grated
-3 tbl coconut oil
-3 tbl coconut aminos
-4 c cooked rice
Heat oil and saute onion, broccoli, carrot, celery & beans on med high approx 15min. Add Ginger and garlic and saute 5-8mins. more. Add broccoleaf and coconut aminos and saute 5mins then add rice and mix well.
Spiced Spaghetti Squash cakes
-3 C roasted spaghetti squash patted dry
-2 green onion stalks minced
-1/4 C mild-spicy peppers deseeded and minced
-3 Tbl fresh ginger minced
-3/4 tsp cumin
-3/4 tsp coriander
-2 eggs beaten (or egg replacer)
-1/4 C white rice flour (or almond flour)
-3 Tbl olive oil
-salt and pepper to taste
Heat 1 Tbl oil and lightly saute onion, ginger & peppers. In separate bowl place squash, flour, eggs, cumin, coriander, salt, pepper. add the cooked onion & peppers to the bowl. Stir into a batter.
Heat remainder of oil and pour batter into skillet and cook cakes until golden brown (approx 6-8min) flipping over 1/2 way thru.
Thai cabbage noodles
-8oz whole wheat or rice spaghetti noodles
-3 C thin sliced cabbage
-1/4 C coconut aminos (or soy sauce)
- Juice from 1lg orange
-1/4C water
-1/4C apple cider vinegar
-2Tbl Maple Syrup
-1/4C chunky peanut butter
-1 green onion diced
-1/2" whole ginger shredded
-1/8tsp+ cayenne
-salt & pepper to taste
Cook Spaghetti and set aside. In large pot mix all ingredients except cabbage and spaghetti. bring to boil, reduce heat then add cabbage. cook approx 7 min. or until cabbage is soft. add spaghetti and coat thoroughly. Serve.
Italian Ribollita soup
-2 red potatoes diced
-2 lg carrots diced
-2 celery stalks diced
-1 lg onion diced
-1/4 C olive oil
-3 med tomatoes diced
-2 C shredded mustard greens
-1 C shredded collard greens
-7 C Broth (veggie or chicken)
-1lb White beans
-2 tsp dried basil
salt & pepper to taste
Heat oil in pan and saute carrots, celery, potatoes and onion for approx 7-8mins. Place sauted items into large stock pot and add broth, tomatoes, beans, salt and basil. Bring to boil and then simmer for approx 45min. Add mustard greens and collards and cook approx 15mins or until beans are tender.
Sauteed Ginger butternut Squash
- 4C butternut squash diced and peeled
-1/4 c olive oil
-1tbl fresh ginger grated
-3 cloves garlic minced
-1/2 tsp cumin
-1/4 tsp corriander
-pinch cinnamon
-2 tsp fresh cilantro minced (optional)
-salt and Pepper to taste
heat oil in pan and saute squash with salt for approx 15mins. Add remaining ingredients (and more oil if neccessary) and saute 3-5 mins until squash is tender.
Roasted Cauliflower, squash and spinach
- 1 head cauliflower chopped
-1sm onion diced
-1 med delicata squash sliced and deseeded
-6oz fresh baby spinach
-1/4 c olive oil
-3/4 tsp basil
-salt and Pepper to taste
in baking dish put cauliflower, onion, squash, olive oil and basil. Bake at 400 degree for approx 30-40min or until tender. Remove from oven and Add spinach. Let sit 5min then serve.
Roasted Bok Choy and Cashews
-1 baby bok choy chopped
-1/3 c cashews
-1/3 onion chopped
-2 tbl coconut oil
-1 Roma Tomato diced
-Salt and Pepper to taste
heat oil in pan and add cashews and onion. Saute approx 7 mins. Add bok choy and saute an additional 5min. Remove from heat. add tomatoes and serve.
Butternut Squash Curry with Greens
-1 butternut squash
-1 bunch mustard greens & kale mixed
-1 lg onion chopped
-4cloves garlic minced
-2 cups broth (veggie or chicken)
-1/3 C Brazil nuts chopped (or hazelnut)
-1 tlb olive oil
-1/4 tsp ground coriander
-2 tsp ground ginger
-1 tsp fennel seed
-salt & pepper to taste
cut squash in half lengthwise, deseed and lay face down in. Add broth. bake at 365degrees for approx 45min-1hr (or until tender). heat oil in pan and saute onion, garlic, Brazil nuts, fennel seed, ginger & coriander for approx 10min. add greens and saute approx. 3-5mins. place greens on scooped out squash when ready and serve.
Southwest stuffed Acorn squash
-2 acorn squash
-1 ear of corn cut off cob
- 1/3 c yellow onion chopped
-1/2 c mixed bell peppers chopped
-2 cloves garlic minced
-1 c cooked black beans
-1 jalapeno pepper deseeded & minced
-2 tbl olive oil
-1 tbl chili powder
-1 tsp cumin
-1 1/2 cup chopped tomatoes
-shredded cheese (optional)
cut squash in half horizontally, scoop out seeds and place face down in 1" water in a baking dish. Bake covered 40mins (or until tender). While squash is baking, place oil, corn, onion, peppers, garlic, chili powder and cumin in pan and cook approx 5mins. Add tomatoes and black beans and cook an additional 10mins (or until tomatoes have broken down). Once squash is ready pull from oven, place right side up on plate and add tomato/pepper filling inside squash cavity. top with Cheese (optional) and serve.
Gingered Carrots & pea sprouts salad
-1lb carrots sliced
-3 C pea shoot sprouts
-2 tbl coconut oil
-2 tbl olive oil
-1 lg garlic clove minced
-1 1/2 tbl fresh grated ginger
-juice of 1sm lime
-1 tbl maple syrup
-salt & pepper to taste
Place carrots, ginger, 1/2 lime juice, 1tbl olive oil, maple syrup, garlic and salt & pepper in bowl. All to marinate 2hours or overnight.
Saute carrots(and marinade) in coconut oil. Once tender add them to the bed of pea shoots. drizzel 1 tbl olive oil and remaining lime juice and serve.
Spinach & avocado stuffed Portabellos
-2 large Portabello caps
-1 1/2 C baby spinach
-1 ripe avocado
-1 garlic clove minced
-1/3 C green onion chopped
-1/4C walnuts chopped
-2 tbl olive oil
-1tbl nutritional yeast flakes
-1tbl lemon juice
-1/2 C cherry tomatoes sliced (optional garnish)
-salt & pepper to taste
Remove stems of mushrooms and brush olive oil on caps. Place on baking sheet in oven at 450degrees and bake for 8-11min. or until edges are wrinkly and dry. Remove from oven and set aside. Place spinach, garlic, onion, avocado walnuts, lemon juice and yeast in blender and blend smooth. place filling in mushroom caps. Add Cherry tomatoes (optional) for garnish on top and salt & pepper to taste.
Cabbage & Romano Bean salad
-8 lg leaves cabbage
-1/4lb Romano beans
-4 tbl olive oil
-2 cloves garlic
-1 green onion chopped
-1 1/2tsp lime juice
salt & pepper to taste
cut ends of beans off and blanch by putting in a pot of boiling water for 1min then transferring to a bowl of ice water to cool off. set aside. chop cabbage leaves and add beans.
For dressing: mix olive oil, garlic, onion and lime in a bowl. Drizzle over cabbage and beans and enjoy!
Spaghetti Squash with pea & spinach pesto
-1 spaghetti squash
-1 C baby spinach chopped
-1/2C English peas shelled
-1/4 c pinenuts (optional)
-2 lg cloves garlic minced
-1 tbl fresh basil minced
-1 tsp fresh rosemary minced
-1/3C olive oil
-salt & pepper to taste
Cut spaghetti sqush in half lengthwise, scoop out seeds and place face down in 1" water in baking dish. Bake at 350degrees for approx 45min or until tender. Meanwhile place shelled peas and spinach in steamer and steam for approx 5 mins. then transfer to food processor. Add pinenuts and 2 tsp of the olive oil and puree. On stovetop place reminaining oil, garlic, basil & rosemary and simmer for 3 mins. Then add pea & spinach paste to stovetop oil mixture and simmer for an additional 5mins.
Once spaghetti squash is finished, scoop out of shell and pour the oil mixture on top. Salt & pepper to taste.
Grilled stuffed Zucchini
- 2 zucchini sliced lengthwise
-2 baby beets sliced
-1 med vadilia onion chopped
-3 mushrooms sliced
-1 tomato diced
- 2 tbl olive oil
-1 tsp garlic powder
-salt to taste
Cut zucchini lengthwise and scoop out seeded middle. In a bowl mix beets, onion, mushroom, tomatoes. In separate bowl mix oil, garlic and salt. drizzle oil mixture on veggie mixture then stuff in zucchini. Grill on grilling tray approx 20mins
Roasted Daikon Radish and veggies
- 1 lg Daikon Radish sliced 1/4"thick
-1lb baby carrots
- 1/2 C English peas shelled
- 1 med vidalia onion chopped
-1 clove garlic minced
-1 tbl olive oil
-salt and pepper to taste
Place Radish slices, carrots, peas, & onion in baking dish. Mix oil, garlic salt and pepper in small bowl and drizzle on top of veggies. Roast veggies covered in oven for 45-55min or until tender at 350degrees.
Saute Broccolini & tomatoes
-1 broccolini bunch
-1/2 C raw cashews
-1/4 onion chopped
-1 large tomatoe diced
-2 tbl coconut oil
-salt & pepper to taste
Heat oil in pan and saute onions approx 5min. Then add cashews and chopped broccolini and saute an additional 15mins covered. remove from heat and add fresh tomatoes on top with salt and pepper.
Carrot & Sugar snap peas w/ Cauliflower puree
-6 C cauliflower cut up
- 1 cup leeks chopped
- 1cup chicken or veggie broth
-1+ C carrots chopped
-1+ C sugar snap peas chopped
2-3tsp coconut oil
salt & pepper to taste
Steam cauliflower & leeks then add to broth and puree. Set aside. Heat oil in pan and saute carrots & sugar snap peas for approx 10-15min (or until tender). pour puree over carrots & peas and add salt & pepper to taste.
Beet, Walnut & spinach salad
-1 bunch baby beets
-1 tbl olive oil
-black pepper
-1 bunch spinach
-1/2 cup raw walnuts
-1/3 c olive oilve
-1/3 c coconut milk
-3 tbl fresh orange juice
-1 tbl fresh lemon juice
-salt to taste
heat 1 tbl oil on stove. remove beet tops ans set aside. chop baby beets and roast in oil with pepper for approx 20min. with lid. Add walnuts and cook approx 5-7 mins more until beets are tender. in separate bowl mix 1/3 cup olive oil, coconut milk, orange juice & lemon juice. place spinach leaves and beet top leaves on a plate then add beets and walnuts on top. Drizzle with oil mixture and serve. Quinoa risotto with arugula & shiitake
-1 C quinoa uncooked
-2 1/4 veggie broth
-2 c arugula chopped
-1 carrot sliced
-1/2 c fresh peas
-1/2 onion chopped
-2 cloves garlic minced
-1/2 C shiitake mushrooms sliced
-1 tsp olive oil
salt & pepper to taste
-1/4 c feta (optional)
Heat oil in pan and saute onions and garlic until tender. add quinoa grain and saute 1more min. Add veggie broth and bring to boil then simmer for approx 12min until quiona is still a little hard and brothy. Meanwhile lightly steam carrots arugula and peas for approx 3=5min. Add arugula, carrots and peas to quinoa and continue to cook an additional 2+mins or until quinoa is tender and liquid is absorbed. Add salt and pepper and serve with feta on top (optional)
Zucchini carrot roast
-1 lg zucchini thick grated
-4 lg carrots thick grated
-4 green onions diced
-2 tbl olive oil
-3 tbl fresh dill minced
heat oil on stove top and add zucchini, carrots and 3 diced green onions. Saute until tender (approx 8-10min). remove from heat and add remaining green onions and dill. Salt to taste.
Grilled chicken with cucumber radish sauce
-2 chicken breasts
-2tbl olive oil
Sauce:
-1 cucumber peeled
-6 radishes
-1/4c lime juice
-1/2 c orange juice
-1/2# fresh grated ginger
-2 tbl tamari
-1tbl agave
-1 tsp cumin powder
Grill chicken with olive oil to preference. While chicken is cooking slice cucumber and radishes small and put all sauce ingredients in saucepan. bring to boil then simmer until radishes are tender. Once cooked spread over chicken and serve.
Quinoa & Pear salad
-1 Cup cooked Quinoa
-2 handfuls of spinach (or kale)
-1 lg pear
- 2tbl fresh parsley minced
-1/4 c fresh roasted pecans
-salt & pepper to taste
dressing
-4 tbl olive oil
-3 tbl balsamic vinegar
-1 tbl maple syrup
combine salad ingredients in bowl. pour dressing over and mix well.
English pea soup
-2 C potatoes cubed
-1 1/2 C english peas shelled
-2 stalks green onion minced
-2 garlic cloves minced
-6 C broth (veggie or chicken)
-2 Tbl olive oil
-Salt to taste
Heat oil in pan and saute potatoes until lightly browned. Put 6 C broth in stockpot and add potatoes, onion and garlic and bring to boil. Then cover and simmer for approx 15min or until potatoes are tender. Then add peas and cook an additional 8mins or until peas are tender. Add salt and puree in blender then serve.Eggplant & fennel bake
-1 eggplant sliced
-2 Roma tomatoes sliced
-1/4 bulb fennel
-2 garlic cloves minced
-1 sprig fresh basil
-1/4 tsp thyme
-1 1/2 tbl olive oil
-1/2 tsp salt
place sliced eggplant around round baking dish. place tomatoes in the center. put chopped fennel on eggplant and sprinkle dish with garlic, basil,thyme and salt. Drizzle with olive oil, cover and bake at 375degrees for approx 20-35min. or until eggplant is tender.English peas & basil
-1lb english peas
-1 tbl olive oil
-1/4 cup red onion minced
-6 leaves fresh basil torn
-1/4 c water
-1/2 tsp lemon juice
-black peppercorn to taste
- sea salt to taste
Shell peas. heat oil in pan and saute onions until soft (approx 5-10min). Then add peas, water, peppercorn and salt. Cover and cook 2 mins. then uncover, add basil & lemon juice and cook additional 2min. or until peas are tender and water has evaporated. Serve hot or cold.
Quinoa stuffed sweet dumpling squash
-3 sweet dumpling squash
-1 C quinoa
-1 large carrot sliced
-1/4 C shelled pistachio chopped
-1/2 sm red onion diced
-2 garlic cloves minced
-salt & pepper to taste
-1 tbl olive oil
Cut squash lengthwise and scoop out seeds. Place face down in oiled baking dish and bake at 375degrees for approx. 30min or until tender.
Prepare stuffing while squash is baking. in pan warm olive oil and saute carrots, onion and garlic until tender (approx 10min). Mix in quinoa, pistacios, salt & pepper and blend well.
When squash is done flip right side up and stuff with quinoa and serve.
Butternut squash with apples and cranberries
-1 med butternut squash peeled and diced
-2 med apples diced
-1/2 C dry cranberries
-1" fresh ginger grated
-1/2 tsp cinnamon
-1/4 tsp nutmeg
-2 tbl maple syrup
-1/4 C coconut milk
Put all ingredients in baking dish drizzling coconut milk over the top. cover and bake 30mins at 350degrees. Then uncover and bake an additional 15min or until squash is tender.
Mashed Turnips & apples
-1lb turnips peeled & diced
-2 large apples peeled & diced
-1/2 C dry white wine
-1/2 C onions diced
-1 Tbl butter
-1 Tbl cream or non dairy milk
-1/2 tsp nutmeg
-salt & pepper to taste
Bring large pot of water to boil and add turnips. Boil 15mins then add apples. Boil additional 15min or until turnips are soft. Drain and return to pot. Add butter, cream, salt & pepper and mash well. Transfer to baking dish and top with nutmeg. Bake at 325
degrees for 25min. then serve.
Spaghetti squash and beet sauce
-1 spaghetti squash
-3 small beets
-5 Roma tomatoes
-1/2 C onions diced
-3 cloves garlic minced
-3/4 tsp oregano
-1 tsp basil
-1 carrot sliced
-1 stalk celery sliced
salt & pepper to taste
cut squash lengthwise and scoop out seeds. Place face down in 1"water in baking dish and bake at 350degrees for approx 40min or until tender. Meanwhile place remaining sauce ingredients in saucepan and bring to boil. then reduce heat to simmer uncovered and cook approx 25 mins or until carrots & beets are tender. Turn heat back up to boil to reduce excess liquid for approx 5-10min. then put in blender and puree. Serve over spaghetti squash.
roasted Kohlrabi & potatoes
-1 kohlrabi
-1 med potato
-1/2 sm onion diced
-2 clove garlic minced
-1 tbl olive oil
-salt to taste
Trim and peel kohlrobi. slice. slice potato. in baking dish layout kohlrobi and potatoes then add onion & garlic. Drizzel with olive oil and salt. Bake at 375degrees for approx 35 min or until tender.
Wild Rice, cranberry & pecan stuffing
-1 C wild rice blend
-2 C chicken broth (or veggie broth)
-2 green onion chopped
-1 stalk celery chopped
-1/3 c pecans chopped
-1/4 c dried cranberry
-1/4 c raisins
-1 clove garlic minced
-3 tbl mustard greens minced fine
-2 tbl olive oil
-1/2 tsp thyme
-1/2 tsp sage
-salt to taste
put stock & rice in pan and bring to boil. cover and simmer approx 45min (or until rice is done). Heat oil in pan and saute onion, celery, pecans, garlic, mustard greens. when celery is tender (approx 7min). add cranberries, raisins, thyme, sage and salt and saute another 2 mins. Add this mixture to finished rice and serve.
Turnip & Red potato stuffed Chard
-1/2 turnip
- 5 red potatoes
-1/2 onion chopped
-3 cloves garlic
-1/2 tsp rosemary
-1/2 C hazelnut chopped
-1 bunch chard
-salt to taste
Dice turnips and potatoes and boil until soft. drain and puree in food processor. Heat oil in pan and saute onion, garlic & hazelnuts for approx 10min. mix this with turnip/potato puree and stir in rosemary and salt. spread mixture inside raw chard leaves. Roll leaves up and eat!
Creamy Carnival Squash Bisque
- 2 carnival squash
-6Cups Veggie or chicken stock
-1 sm onion minced
-1 cup coconut milk canned
-2 cloves garlic minced
-1 1/2 tsp thyme
-1/2 tsp cinnamon
-1/2 tsp nutmeg
-3 tbl olive oil
-2 tbl flour (or tapioca starch)
-salt & pepper to taste
Cut squash in half, deseed, place in baking dish with 1"water and bake at 375 for approx 35-45min or until tender. Once cooked- puree in blender. In pan put 1tbl oil and saute onions until tender. add remaining oil and flour and stir into a basic rue. Wisk in stock. Bring to boil then add pureed squash and remaining ingredients, cover and simmer 35min.
Red Kuri squash with veggies & rice
-1 red kuri squash
-1 cup brown rice
-2 1/2 c water
-1sm onion chopped
-3/4 c broccoli chopped
-3-4 cloves garlic minced
-1 tsp thyme
-1 tsp basil
-2 carrots sliced
-salt to taste
cut squash in half lengthwise, scoop out seeds and place face down in baking dish. Add remaining ingredients to dish, cover and bake at 350 for approx 50min.
Kale stuffed Acorn squash
-1 lg acorn squash
-1 bunch kale
-3 cloves garlic minced
-1 tbl olive oil
-2 lg tomatoes chopped
-1 1/2 c quinoa cooked
-1 tlb red bell pepper finely chopped
-1/2 tsp basil
-1/2 tsp rosemary
-1/2 tsp oregano
-salt to taste
-Parmesan (optional)
cut squash in half lengthwise, scoop out seeds and place face down in baking dish with 1"water. Bake at 400degrees for 40min (or until tender). While squash is baking heat oil and staute garlic, basil, rosemary, oregano, pepper approx 3-4 min. Add destemmed chopped kale and saute approx 5min. add tomatoes and cooked quinoa and cook another 1-2min. flip squash over and fill with kale mixture. Add Parmesan if desired.
Radish Top Soup
-1 large onion diced
-2 potatoes diced
-3cup radish top greens
-4 c chicken broth or veggie broth
-2-3tbl olive oil
-1/3 c coconut milk
-4 radishes sliced
-salt to taste
In large pan heat oil and saute onions until tender. Stir in potatoes and radish greens and coat in oil. Then add broth and coconut milk. bring to boil then simmer 30min. When potatoes are soft let cool and put in blender. Mix well and serve with radish slices.
Herbed spaghetti squash
-1 spaghetti squash
-1/4 c olive oil
-1 tbl fresh basil minced
-1tbl fresh chives minced
-1tbl fresh sage minced
-1 lg clove garlic minced
-salt & pepper to taste
Cut spaghetti squash lengthwise and scoop out seeds. place face down in 1"water and bake at 350degrees 45min-1hr (or until tender). Place remaining ingredients in saucepan on stovetop and simmer 10min. Pull squash out of the oven, scoop squash out of shell and pour herbed oil on top.
Roasted Cauliflower & butternut squash
- 1 head cauliflower
-1 butternut squash
-8 garlic cloves
-1 sm onion diced
-1/4 cup crushed hazelnuts
-1/4 c olive oil
-fresh rosemary
-salt & pepper to taste
chop cauliflower to 2" pieces. Peel and cut butternut squash into 2" pieces. place cauliflower, butternut squash, onion, whole garlic cloves in baking dish and drizzle with olive oil. sprinkle hazelnuts on top. Tuck the rosemary sprigs all around baking dish, cover and bake 25 mins at 375degrees. stir well and add more olive oil if necessary then bake for an additional 15-25min or until squash is tender. Salt & pepper and serve!
Roasted baby beets & arugula salad
- 1 bunch baby beets
- 1 bunch arugula
- 1/3 orange
-1/3 c toasted walnuts
-1/4 c feta crumbled
-1 tbl olive oil
-2 tbl balsamic vinegar
-salt & pepper to taste
Trim tops off beets and place in baking dish with olive oil. Bake covered at 375degrees for about 30-40mins or until tender. Let cool. Add to arugula, toasted walnuts, sliced oranges, feta & balsamic vinegar.
Creamy Celery turnip soup
- 5c celery diced
- 1-2 turnips diced
- 1med red potato diced
-1 sm onion diced
-2 cloves garlic minced
-4c chicken broth
-1tlb serrano pepper minced
-salt & pepper to taste
-1 1/2tbl olive oil
saute celery and onions in oil until tender. add to pot with remaining ingredients and cook 20-30min or until turnips are tender. Put soup in blender to make creamy. add salt & pepper and serve.
Daikon Radish & Kale soup
- 2 Daikon radish shredded
-8 cups veggie broth
-1 bunch kale chopped
-4 cloves garlic sliced
-2 carrots sliced
-salt & pepper to taste
Boil broth, kale, garlic & carrots in pot and turn down to med/low heat 30 mins. covered. Then add daikon radish and cook 20min. more.
Potato squash gratin
2 yellow squash sliced
2 large potatoes sliced
1/2 onion sliced
3 tbl olive oil
4 oz goat cheese
1/4 C milk (or milk alternative)
1/4 c fresh basil chopped
salt & pepper
Put sliced veggies in a bowl with 1/2 the olive oil and mix well. Put 1/3 of this mixture in bottom of oiled baking dish. Put salt, pepper and 1/2 the goat cheese. Then layer another 1/3 of veggies and add more salt, pepper and the remaining goat cheese. Layer the remaining veggies on top with salt and pepper. Drizzle the remaining olive oil and pour milk over mixture. Top with basil and bake at 400degrees covered 30min. then uncover and bake an additional 15min.
Okra Avocado Salad
1/2 lb okra sliced
1 jalapeno deseeded
1 large avocado diced
1 lb tomatoes diced
1 sm red onion diced
1/2 c cilantro minced
5 tbl fresh lime juice
1 oz feta (optional)
salt to taste
Steam sliced okra 4 mins or until tender. put in bowl with all other ingredients. Mix well and serve!
Quinoa acorn squash
1 acorn squash
1 Tbsp olive oil
3 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1 bunch kale- destemed
3 Roma tomatoes, chopped
salt to taste
1 1/2 cups cooked quinoa
2 Tbsp parmesan cheese (optional)
Slice acorn squash and deseed. Place in baking dish with 1"water and bake at 350degrees 40min or until tender. heat oil in pan and saute garlic, basil, oregano, rosemary for 2-3min. Then add kale and cook 5min. Add tomatoes and salt and cook for another minute or so. Stir the cooked quinoa into the kale and tomatoes, and then flip the squash over and stuff it with this mixture. Top each half with 1 Tbsp cheese (optional)
Italian Baked eggplant
1 large eggplant
1 Tbsp. olive oil
1/2 tsp. sea salt
1/4 tsp. pepper
1 c diced tomatoes strained & deseeded
1/4 cup fresh spinach
2 Tbl fresh dill chopped
1/4 c ground cashews
2 Tbl Dijon mustard
Slice eggplant and brush with olive oil and p ut in baking dish. In a separate bowl mix strained tomatoes, ground cashews, dijon mustard and fresh chopped spinach and dill. Pour mixture onto eggplant with salt and pepper and bake at 350degrees for 15min .Yellow squash & corn soup
-1 yellow squash diced
-2 ears corn
-1 jalapeno deeseded & sliced
-1 med onion diced
-2 cloves garlic minced
-1 tbl olive oil
-1/4 tsp cuimin
-2 1/2 cups water
-1/4 c cilantro leaves
-salt & pepper
cut corn from cob and put in stock pot with squash, jalapeno, onion, garlic, water, olive oil, cumin. Cook 20 min or until squash is tender then put in blender to puree. garish with cilantro. Salt & pepper to taste.
Red cabbage & cashews
-1 med head cabbage
-1/2 c onion chopped
-3/4 c cashews
-2-3 tbl coconut oil
-1 cup coconut milk (canned)
-2 tbl parsley minced
-salt & pepper to taste
heat oil in pan and saute onions & cashews approx 10min. Add cabbage and cook until it starts to soften. add coconut milk parsley, salt & pepper and cook approx 5min more.
lemongrass stirfry
-1 lg stalk lemongrass
-3 tbl sesame oil
-2 green onions minced
-3 carrots sliced
-1/2 c peas
-2 stalks celery sliced
-1"fresh ginger grated
-3/4c water
-1/2 c coconut milk
-1 clove garlic minced
-1/2 lime juiced
-1 red bell pepper chopped
-2 tbl tamari sauce
-1 c mung bean sprouts
-2 c cooked rice
use the inner white bulb of the lemon grass and put in food processor or finely chop. In skillet put oil, carrots, celery, peas, ginger, garlic, lemongrass, pepper, onions with 1/2c water. cook approx 5min then add coconut milk, remaining water & soy sauce and bring to simmer. Then pour over cooked rice and serve.
Spaghetti squash & collard greens
-1 spaghetti squash
-1 bunch collard greens
-1 c veggie stock
-2 tbl coconut oil
-2 cloves garlic minced
-1/2 tsp cayenne
-1/4 c apricot diced
-1/4 c raisins
-1/4 c pine nuts
-salt to taste
cut squash lengthwise and get de-seed. place facedown in bakeing dish and bake 50-60min until outside is tender.
saute garlic in pan on stove in oil for approx 10min. add cut up greens, stock, cayenne, apricot and raisins. bring to boil then cover and simmer until greens are tender (approx 15-20min). Add water if pan drys up. pour greens over cooked squash and add salt and pine nuts.
Fava Bean Salad
-1c fava beans shelled, steamed & de-skined.
-1 tomato diced
-1/4 c fresh parsley minced
-1/3 c leeks chopped
-1 sm summer squash sliced
-2 cloves garlic minced
-1 tbl lemon juice
-3 tbl olive oil
-1 tsp cumin
-salt & pepper to taste
Shell fava beans and steam for approx 4-5 min. until tender & green. Take outer skin off beans. In salad bowl put beans, tomatoes, parsley, leeks,& squash. in separate bowl mix lemon juice, olive oil, cumin & garlic. pour mixture over salad and mix well.
Vegan Spinach Artichoke dip
- 2 c fresh spinach
- 3lg artichoke hearts cooked
-1 clove garlic minced
-1 tsp olive oil
-salt & pepper to taste
Put all ingredients in food processor and blend well. serve immediately.
African Squash Salad
-1lb summer squash cut thinly
-1/4 C onion diced
-2 tbl lime juice
-1 clove garlic minced
-1/2 tsp cumin
-1/4 C olive oil
-2tbl cilantro minced
-salt & pepper to taste
Steam squash and onions for 5min. then put in bowl. Add remaining ingredients and serve warm or cold.
Indian Radish saute
-2 C radish sliced thin
-1 sm onion sliced thin
-1lg clove garlic minced
-1/2 tsp chili powder
-1/2 tsp cumin powder
-1tsp coriander
-1/4 tsp Garam masala
-1 tbl olive oil
-1/4 tsp mustard seed
-squeeze of lime juice
-salt to taste
heat oil and mustard seed in pan. add radish and saute 10min. Add remaining ingredients and coat radishes well. remove from heat and serve.
coconut broccoli quiche
crust
-1 c almond flour
-1/2 c coconut flour
-1/2 tsp salt
-1 tsp parsley minced
-1/4 c coconut oil
-1 tbl water
filling
-2 c broccoli cut up
-1 small onion diced
-2 clove garlic minced
-2 mushrooms
-1 pablano pepper diced (optional)
-1 tomato deseeded and diced
-4 eggs whisked
-1 C applegate chicken/maple sausages diced (optional)
-1/2 tsp salt.
Mix almond flour, coconut flour, salt & parsley well. Add coconut oil and water. Mix well and press into pie pan. Bake 350degrees 10min. Stream broccoli 5min (it will finish cooking in the oven). In a bowl mix steamed broccoli, onion, garlic, mushrooms, pepper, eggs, sausage, salt and tomatoes. Pour mixture into pie shell and bake at 350degrees for 30min.
roasted turnips & mushrooms
-1/2lb turnips diced-1/2lb fingerling potatoes sliced
-10oz mushroom caps
-1/2 sm onion sliced
-1 tsp rosemary
-2 tbl olive oil
put turnips, potatoes, mushrooms & onion in baking dish. Drizzle olive oil on top and sprinkle with rosemary and salt. Bake 400degrees approx 30min (or until tender)quinoa & snap peas
1 ½ cup cooked quiona
½ cup snap peas cut up
1 carrot sliced
¼ onion diced
2 cloves garlic minced
2 tbl olive oil
1 cup spinach cut up
½ tomato diced
salt &pepper to taste
Heat oil in pan. Add peas, carrots, onion & garlic. Saute until tender (approx 10-15 min). Add spinach and saute 5more min. Stir sauteed veggies in with quinoa and add fresh tomatoes on top.
roasted turnips & mushrooms
-1/2lb turnips diced
-1/2lb fingerling potatoes sliced
-10oz mushroom caps
-1/2 sm onion sliced
-1 tsp rosemary
-2 tbl olive oil
put turnips, potatoes, mushrooms & onion in baking dish. Drizzle olive oil on top and sprinkle with rosemary and salt. Bake 400degrees approx 30min (or until tender)
Asparagus pizza
-1 lb asparagus -3 tbl olive oil
-3 cloves garlic minced
-1/2 cup chives minced
-1 cup feta crumbled (or mozzarella ) optional
-1/3 c kale minced
-salt & pepper to taste
1 lb pizza dough
brush pizza dough with 1tbls olive oil and bake 15min. Meanwhile mix 2 tbl olive oil, garlic, chives, whole asparagus & kale in bowl. coat well. Pull pizza from oven and brush with olive oil mixture in bottom of bowl. arrange asparagus on pizza. salt. put back in oven and bake approx 15min until asparagus is tender. sprinkle with cheese (optional) and bake 5 more min.
Sauteed Collards & potatoes
-1 lg bunch collard greens
-3/4 lb potatoes sliced thin
-1sm onion sliced
-3 cloves garlic minced
-3 tbl olive oil
-1/3 c grape tomatoes sliced
-salt to taste
Steam collards 5-6mins or until tender.
In pan, heat oil and saute potatoes, onion, garlic and salt until tender. Mix collards & potatoes on plate and add sliced tomatoes on top.
Eggplant garlic & chard
-eggplant chopped
-2green onion chopped
-red bell pepper chopped
-6 cloves garlic minced
-1 cup cooked chickpeas
-1 bunch chard chopped
-5 tbl olive oil
-1/4 c veggie broth
-salt & pepper
Put eggplant, onion, garlic, red pepper, chickpeas, veggie broth and 3 tbl olive oil in baking dish and bake at 350 degrees for 30min (until eggplant is tender). put 2 tbl olive oil in pan and gently saute chard. add to eggplant dish and serve.
Kale potatoes
-1lb kale chopped
-1lb potatoes sliced
-1 cup water
-3 cloves garlic minced
-1 tsp red pepper
-salt to taste
Bring all ingredients to a boil in skillet on stovetop. cover and cook 10min. uncover and cook until water evaporates. salt to taste.
Kale stuffed red bell peppers
-3 red bell peppers
-3/4 c cooked rice
-3c chopped kale
-1/2 zucchini chopped
-2tbl olive oil
-3cloves garlic minced
-1med onion chopped
-1/4c walnuts chopped
-2 tsp lemon juice
cut peppers in half, de-seed and brush with olive oil inside & out. Bake 375degrees 10min face down. Put olive oil in pan on stovetop and saute onion, zucchini, garlic & walnuts 10min. Add kale and saute 5min more. Add this to rice with lemon juice and mix well. Stuff peppers with rice mixture and put in baking dish w/1/2" water in bottom. Cover & bake until heated through (approx 15min).
Asparagus w/mustard green sauce
-1 lb asparagus
-1 cup soy milk(or milk)
-1/2 cup veg. broth(or water)
-2 tbl olive oil(or coconut oil)
-2 tbl tapioca flour(or wheat flour)
-1/4 cup mustard greens minced
-1/2 cup grape tomato
-salt to taste
Cut white ends off asparagus and steam until tender. In sauce pan heat oil. Add milk, broth,mustard greens, salt. Bring to boil constantly stirring. Thicken with flour. Pour over asparagus. Add grape tomatoes on top.
Roasted Yam & Kale
1 large yam sliced thin
2 tbl olive oil
1 sm onion sliced
3 cloves garlic minced
1 bunch kale chopped
1 tsp thyme
salt & pepper to taste
warm olive oil in pan on stovetop. Add yams, garlic & onions. saute until tender. Add kale & thyme and saute 5-10min. Add salt and serve.
Mustard Green Saute
1 ½ tbl coconut oil
½ C jungle peanuts
1 C mustard greens chopped
2 chard leaves & stalk chopped
3/4 cup parsley minced
3/4 cup cilantro minced
1 1/2" fresh ginger grated
1/3 lb fingerling potatoes sliced thin (optional)
Melt coconut oil in saute pan. Add jungle peanuts, potatoes and ginger. Roast approx. 15min-20min on med high. Add greens, cover and turn heat to med. Cook for approx 10min.Black eyed pea salad
-1/2# black eyed peas soaked
-2 cup spinach
-1/2 sm onion chopped
-1 red bell pepper chopped
-1/4 cup cilantro chopped
-1/4 cup parsley chopped
1/4 cup olive oil
-1 tbl lemon juice
-1 clove garlic minced
-1 tsp dijon mustard
-2 tsp cumin
- 2-3tsp salt
Cook beans and salt until tender. Drain and chill in frig. once chilled put in bowl with remaining ingredients. Toss well and serve.
Sweet potato & mustard green soup
1 sweet potato cubed
1 bunch mustard greens- leaves only diced
1 sm red onion diced
4 cloves garlic minced
1 tsp mustard seed
5 cups veggie broth (or chicken broth)
salt and pepper to taste
optional add soy sauce to taste
put broth, sweet potato,onion garlic and mustard seed in pot and cook for 1 hr. Add greens, salt and pepper and cook an additional 15-20 min. Serve hot.
Roasted Parsnips and carrots
½ lb parsnips cut julienne
2-3 carrots cut julienne
2-3 tbl olive oil
1 large clove garlic minced
2 tsp rosemary
salt
Bake at 350degrees for 30min or until carrots and parsnips are tender.
Persimmon Butter
5 med-large persimmons peeled
1 tsp lemon juice
½ tsp cinnamon
1/8 tsp cloves
1/8 cup agave
in saucepan on stovetop on med/high all ingredients 10 min. then turn temp down to simmer 45min-1hr. Let cool then put in blender.
spicy acorn squash
1 large acorn squash
3 tbl olive oil
1 clove garlic minced
2 tsp lime juice
1 tbl cilantro minced
1 tsp roasted red chile minced and deseeded
pepper and salt to taste
cut squash lengthwise and scoop out seeds and cut off ends. Then cut halves into wedges and place face down in baking dish with 1"water and bake at 350degrees fro 25-30min until tender. mix olive oil, garlic, lime juice, cilantro, chile , pepper and salt in bowl. scoop squash out of peel and pour sauce over squash and serve.
Pesto spaghetti squash
1 spaghetti squash
1/4 cup olive oil
1/3 cup fresh basil minced
3 cloves garlic minced
2 tsp dried rosemary
salt to taste
cut squash in half lengthwise and bake face down in 1" water at 350degrees for 45+min or until tender. mix olive oil, basil, garlic rosemary salt in saucepan on low heat. scoop squash out of peeo- pour sauce over squash and serve.
Butternut squash chicken
1 med-large butternut squash
1 lb boneless chicken
1-2 tbl olive oil
1 ½ tsp rosemary
2 cloves garlic minced
sea salt to taste
Cut butternut squash in half lengthwise and scoop out seeds. Place in baking dish with approx. 1? water and bake at 350degrees for 1hr or until tender. On stove-top saute chicken in olive oil with rosemary , garlic and salt. Serve sauted chicken on top of squash (or scoop squash out of shell and serve chicken on top of it).
Glazed chickpeas and mustard greens
10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth or chicken broth, divided
4 cloves garlic minced
1/2 teaspoon salt
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce or WF tamari
1/4 teaspoon agave
1 cup cooked chickpeas
Saute onion and garlic in 2 tbl broth. Then add mustard greens and 2 more tbls broth and cook for 3-5min. Remove greens, onions and garlic leaving broth behind (if there is any left). Set aside. Add 2 more tbl broth, balsamic vinegar, soy sauce, agave and chick peas to pan. Cook on med heat until sauce thickens. Pour chickpeas and sauce over greens and eat.
Pecan toasted turnip greens
1 tablespoon olive oil
1 leek or large green onion chopped
1 clove garlic minced
1 teaspoon red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons dijon mustard
1 cup chicken stock
1/2 cup chopped pecans, toasted
Saute leek, garlic & red pepper flakes in olive oil until softened. Add turnip greens and cook 3 min. Add pepper and salt to taste. In separate bowl mix mustard and chicken stock. Add to turnip greens and cook until all liquid has evaporated. Add toasted pecans and serve.
Garlic sauted beets
Root of 2 med beets sliced thin
2 garlic cloves
1 large green onion minced
3 tbl butter
Slice beets and saute in large pan with butter, garlic and onion until soft.
Asparagus in cream sauce
1 lb asparagus (white stalk removed)
½ cup vegetable broth (or chicken broth)
2 tbs sesame oil
1 cup milk (or alternative such as soy milk or hemp milk)
1 tsp sea salt
1 tbs flour (or tapioca starch)
1 tomato
boil asparagus in water 2-3 min. put on plate and set aside. Heat sesame oil in pan. Add broth, milk, salt and flour. Bring to boil and stir constantly until thickened. Pour over asparagus. Soak tomato in hot (almost boiling water) 1 min. then remove skin and dice. Add on top of asparagus and serve.
Stuffed patty pan squash
- 4-6 patty pan squash
- 1/3 cup cooked quinoa (or brown rice)
- 1/2 small onion, finely chopped
- 3/4 tablespoon of olive oil
- 1/8-1/4 c dried currents or raisins
- a handful of fresh cilantro or dried corriander
- 1/4 cup of freshly toasted sunflower seeds
- the grated zest of 1/2 lemon
- extra olive oil to drizzle
- salt to taste
Oriental Broccoli cashew
- 1 1/2 pounds fresh broccoli cut up
- 1/4 cup olive oil
- 1 tablespoon honey or agave
- 3 tablespoons organic tamari sauce
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1/3 cup chopped cashews
- Salt to taste
Steam broccoli for 5-6min. While steaming heat olive oil in pan on stove top and saute remaining ingredients together for 5-10 min. Pour sauce over broccoli and serve.
Carrot top soup