by natalia | Apr 21, 2013 | Recipes
• 3 lemons, juice and zest
• 3 limes, juice and zest
• 2 cups ice
• 2 cups water (approximately)
• Handful mint
• Handful basil
• Stevia to taste
Put all in high speed blender, scraping down sides and adding up to 2 cups water as needed. You can also substitute the limes for yuzu, a Japanese lime (they sell it in Asian and/or speciality stores in bottles). It lends a more aromatic flavor. You can also add sparkling water to give it a fizz! Just add manually after blending (you have to reduce the amount of water used in facilitating the blending).
by natalia | Apr 21, 2013 | Recipes
• 1 Large Jicama, sliced (like in potato salad)
• 1 C corn kernels
• 1 C celery, diced (reserve celery leaves)
• 1 C cucumber, diced
• ½ C red bell pepper, small dice
• 1 tbsp celery seeds
• 1 dill pickle, small dice
• 1/8 C parsley, chopped
• 1/8 C Dijon mustard (or wholegrain)
• 2 cloves garlic, minced
• 2 lemons, juiced
• 1 zucchini, peeled and chopped
• 2 tbsp tarragon, chopped
• Handful radish sprouts
Combine all the vegetables in a bowls including parsley. In a blender, add mustard, garlic, lemon juice, tarragon and zucchini, adding water to facilitate blending. Toss dressing with vegetables and serve garnishes with reserved celery leaves and radish sprouts.
by natalia | Apr 21, 2013 | Recipes
• 3 Acorn Squash, cut horizontally to form two bowls, leveling the bottoms
• 1 lb of kale, stems removed and chopped
• ½ C shallots, finely chopped
• 4 garlic cloves, minced
• 1 tbl sage, chopped
• 1 tsp crush red pepper
• 1 med citrus, orange, tangerine, rind only
• 1 red bell pepper, finely diced
Dry roast the acorn squash, no cover, 400 degrees, 30 to 45 minutes depending on size of your squash till edges brown and middle is soft when pierced with a knife
In a large pot, heat up coconut butter or butter, add garlic, shallots, citrus rind and sage and crushed red pepper till warm and fragrant, taking care not to burn the garlic. Add kale, handfuls at a time and toss well. When all the kale is in turn up the heat, add a splash of water and cover. You want the kale to steam up a bit and keep the rest of the ingredients from drying out. After 5 minutes or so when kale is a deep green, remove lid and continue cooking till the liquid evaporates.
Stuff the roasted squash with the kale (removing the citrus rinds) garnish with diced red peppers and grate some fresh nutmeg on top.
by natalia | Apr 21, 2013 | Recipes
Brussel sprouts are abundant this time of year, buy a pound or two and use a mandolin to shave it. Use the guard or a corn holder to hold it in place! Alternatively, slice thin with a knife.
Slice some 1 to 2 red onions really thin and mix it up. Add ¾ cloves of minced garlic and roast it in (400 degree oven) with butter or coconut butter till charred. Add some fresh thyme and a squeeze of lemon.
by natalia | Apr 21, 2013 | Recipes
• 8 cups of whole corn
• 2 tbl fresh oregano, chopped
• 2 fresh bay leaves, chopped (optional)
Remove husks, with a sharp knife, shave off the top 1/3 of the corn kernels into a large bowl. Using the back of the knife or with a dull dinner knife, scrape of the rest of the kernels, pressing on the cob to “milk the corn”. Add the chopped oregano and bay leaf.
If you want it extra creamy, throw half of it in a blender with almond milk.
by natalia | Apr 21, 2013 | Recipes
• 8 C cauliflower, chopped including stems
• 4 C fennel, medium dice, fronds reserved
• 2 C parsnip or turnip, medium dice
• 2 C onion, chopped
• 2 lemons, sliced
• 1 tbl thyme, chopped
• 1 tbl fennel seeds, crushed or put though a spice blender
• 2 C vegetable stock, heated
Roast vegetables and lemon slices in a preheated 400 degree oven. Use butter or coconut butter or dry roast. Let it roast a bit, 30 to 40 min. Remove from oven, and put in oven proof dish, chop up the lemon slices, add thyme, fennel seeds, parsley and vegetable stock. Cover and put back in the oven 15 more min) Garnish with reserved fennel fronds.
This makes a loose stuffing. You can add ½ cup of kamut, spelt, brown rice flour or choice to thicken up the vegetable stock to tighten up the stuffing. Just sift the flour over the broth when simmering and mix thoroughly so there are no lumps. Add a pat of butter to make it richer.
You can add dried currants or cranberries and raw or toasted pine nuts if you are having a nut/dried fruit based dinner.
