by natalia | Apr 21, 2013 | Recipes
For the Sweet Potato “Pasta”:
• 2 med sweet potatoes, peeled and spiralized
• 1 handful basil
• 2 inch stalk of lemongrass
• 1 cup coconut milk
• 1 clove garlic
• 1 clove sized ginger
• 1 or 2 limes
• stevia to taste
• handful of whole cilantro
Instructions:
Blend all ingredients and toss with spiralized sweet potatoes. Top with cilantro.
N.B.:
• Allowing the mixture to marinate will soften the pasta.
• Butternut squash or carrot can be substituted in place of the sweet potato if necessary.
by natalia | Apr 21, 2013 | Recipes
For the Chopped Salad:
• 1 head romaine, finely chopped
• 2 tomatoes, finely chopped
• 2 med seedless cucumbers, finely chopped
• 1 sm red onion, finely chopped
• 1 handful flat leaf parsley, chopped
For the Spiced Eggplant Dressing:
• 1 lg italian eggplant
• 1 clove garlic
• handful parsley,
• 1 lemon
• 1/2 tsp of cumin, coriander, paprika
Instructions:
• Toss salad ingredients together, add s/p as desired.
• Cut eggplant lengthwise and broil skin side up till charred (10 min). Let cool an scrape out flesh, add rest of ingredients and put in a food processor and blend till smooth. Add water to thin if necessary. Season with salt and pepper as desired.
by natalia | Apr 21, 2013 | Recipes
For the Salad:
• 1 lb spinach, blanched
• 3 med carrots, shredded
• 1/2 lb mung beans, blanched
• 1 head romaine lettuce, shredded
• 1 scallion, finely chopped
• 1 tbsp toasted sesame oil
• kosher or fine sea salt
For the Dressing:
• 1/2 tsp korean hot pepper paste (Kochujang)
• 1 tbsp nama shoyu
• drizzle of toasted sesame oil
• 1 lemon, juiced
• stevia to taste
Instructions:
• Mix all ingredients together, adding water to thin the sauce so it pours freely.
• Blanch the spinach till it turns a bright green; ten seconds or less. Immerse in an ice bath to stop the cooking process and to retain the bright green color.
• Repeat process with mung beans but blanch for thirty seconds and skip the icebath.
• Salt the shredded carrots and let sit for 10 minutes. Rinse off salt and drain.
• Place shredded romaine lettuce in a salad bowl, add each vegetable in three separate mounds on top of lettuce, sprinkle with scallions and serve sauce on the side.
Note: To make carnivore friendly, you can take a piece of high quality chopped beef and marinate it in a splash of soy, sesame oil, minced garlic and ginger for 10 minutes and then saute it quickly till desired doneness. Serve this alongside the vegetables.
by natalia | Apr 21, 2013 | Recipes
• 2 red snapper fillets
• 1/2 bunch radishes, sliced
• 1 handful of red cabbage, shredded
• 1/2 head of red leaf lettuce for wraps pico de gallo fresh cilantro sprigs
Marinade:
• 2 cloves garlic 1 handful cilantro including stems
• 1 jalapeno, deseeded
• 1 lime, juiced
• drizzle of extra virgin olive oil
• s/p to taste
Blend marinade ingredients in food processor and marinate fish for at least 1/2 hour. Bake in preheated 400 degree oven for 10 minutes. You can substitute for any other white fish such as tilapia, cod, whiting, etc….
by natalia | Apr 21, 2013 | Recipes
• 1 ripe avocado, sliced
• 1/2 bunch radishes, sliced
• 1 handful of red cabbage, shredded
• 1/2 head of red leaf lettuce for wraps, pico de gallofresh cilantro sprigs
