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November 2, 2018

Baked Sweet Potato Chips

Baked Sweet Potato ChipsYou’ll need a good mandolin to slice these baked sweet potato chips extra-thin. They make a great snack for kids and parties.

Serves:  6

Prep time:  10 minutes

Cook time:  10 minutes

Ingredients

  • 1 large sweet potato
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin or seasoning of choice

Directions

Step 1
Preheat your oven to 400F.
Step 2
Using a mandolin, slice sweet potatoes as thin as possible.
Step 3
Toss slices with salt and spice.
Step 4
Arrange the potato slices, in a single layer, on a baking sheet lined with parchment paper. Bake for 10 minutes, or until edges start to crisp.

 

Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SNACKS
November 2, 2018

Fennel and Apple Salad

Fennel and Apple SaladThis fennel and apple salad is refreshing on a warm day. Kids like its crunchiness, and the maple syrup and apples make for a fun way to get some of the benefits of fennel, such as aiding digestion, into your diet.

Serves: 8

Prep time: 10 minutes

Ingredients

  • 2 Bulbs fennel, including stalks
  • 2 Large apples, your choice
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon sea salt

Directions

Step 1
Slice fennel stalks into small pieces. Quarter the fennel bulbs and remove core. Slice remainder into small pieces.
Step 2
Slice apples in half, then quarter each half. Remove core and slice remainder into small pieces.
Step 3
Add in remaining ingredients. Toss together, season to taste. Serve.
Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SALADS
March 14, 2016

Oven-Roasted Fiddlehead Ferns

Oven-Roasted Fiddlehead FernsDon’t be afraid to try fiddlehead ferns! Their bitterness, crunchiness and short-term availability make them something to look forward to every spring.

Serves:  4

Prep time:  5 minutes

Cook time:  15 minutes

Ingredients

  • 2 cups fiddlehead ferns (trimmed)
  • 1 medium lemon (zested and juiced)
  • 3 tablespoons capers (optional)
  • 1 tablespoon coconut oil or ghee (melted)
  • 1/4 teaspoon sea salt

Directions

Step 1
Preheat oven to 400F.
Step 2
Coat inside of 9″x13″ roasting pan with ghee or coconut oil.
Step 3
Bring a medium pot of water to a boil. Blanch fiddleheads for 2 minutes. Drain and plunge into an ice water bath or cold water to stop cooking.
Step 4
Drain. Toss with lemon juice, oil, capers and salt.
Step 5
Place in pan and roast for 12-15 minutes, until lightly browned and crisp around the edges.

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Filed Under: OTHER VEGETABLES, RECIPES, SIDE DISHES
March 14, 2016

Creamy Vegan Asparagus Soup

Creamy Vegan Asparagus Soup Try substituting broccoli or other greens in this easy-to-make, delicious recipe for creamy vegan asparagus soup.

Even if you’re not vegan, using vegan recipes is an easy way to avoid dairy and eggs, which many people are sensitive or allergic to.

Serves:  4

Prep time:  15 minutes

Cook time:  25 minutes

Ingredients

  • 1lb fresh asparagus (trimmed and cut to bite-size pieces)
  • 1-1/2 cup potatoes (Yukon Gold or new; large dice)
  • 2 large shallots
  • 1/2lb Jerusalem artichokes (sunchokes) (peeled; large dice)
  • 2 tablespoons coconut oil
  • 3 cups homemade vegetable broth
  • 1/2 teaspoon sea salt

Directions

In a large saucepan, heat oil over medium heat. Add shallots and salt. Cook until shallots soften; do not brown.

Add asparagus, potatoes, Jerusalem artichokes and broth and to the shallots. Cover and bring just to a boil. Turn down heat to low and cook for 20 minutes or until vegetables are tender.

Let cool down, then transfer to a blender to puree. Return to pan to warm, if necessary, then serve.

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Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SOUPS
March 5, 2015

Roasted Asparagus

Roasted Asparagus The bitter flavor of roasted asparagus is excellent for stimulating bile production and flow, which is necessary for proper digestion and detoxification.

Ingredients

  • 1lb asparagus (tough ends chopped off)
  • 1 medium lemon (juiced and zested)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt

Step 1
Place all ingredients in a baking dish; toss to coat. Roast for 30 minutes at 350F.

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Filed Under: OTHER VEGETABLES, RECIPES
November 25, 2013

Favorite Thanksgiving Dishes

Thanksgiving day

My favorite Thanksgiving dishes are all gluten-free, dairy-free, corn-free and soy-free. For the most part, they’re also full of vegetables!

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Filed Under: DESSERTS, OTHER VEGETABLES, RECIPES, SIDE DISHES Tagged: , , , , ,
November 25, 2013

Dairy Free Sweet Potatoes

Dairy Free Sweet Potatoes I use Hannah yams instead of sweet potatoes in this dairy free sweet potatoes dish because they’re creamier and not as sweet as regular sweet potatoes.

One of the quirks of the Paleo diet is that sweet potatoes are legal, while regular potatoes are not.

Because the Paleo diet excludes many carb sources, this is a tasty way to get necessary carbs into your diet.

Serves:  8

Prep time:  10 minutes

Cook time:  1 hour, 50 minutes

Ingredients

  • 4 large sweet potatoes (I prefer hannah yams. They’re creamier and not as sweet as sweet potatoes.)
  • 1/4 cup coconut oil or ghee
  • 2 tablespoons coconut milk
  • 1/2 cup applesauce (preferably homemade)
  • 2 teaspoons fresh ginger (peeled and grated)
  • 1 teaspoon sea salt
  • 2 large apples (peeled, cored and sliced into 1-inch slices)

Directions

Preheat oven to 350F. Arrange potatoes on a baking sheet or Silpat and bake until until tender, 80-90 minutes. Remove from oven and cool.

Scoop out insides of potatoes and place in electric mixer bowl. Add 2 tablespoons of ghee and coconut milk, and mix on medium speed with paddle attachment until smooth. Add in applesauce, ginger and salt.

Transfer mixture to baking dish and bake for 10 minutes.

Cook apples in remaining coconut oil until soft, about 10 minutes. Place apples on top of sweet potato mixture and serve.

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Filed Under: OTHER VEGETABLES, RECIPES, SIDE DISHES Tagged: , , , , ,
May 14, 2013

Baked Sweet Potato Fries

Baked Sweet Potato FriesIf you’re looking for an alternative to your typical gluten-free grains, try these baked sweet potato fries.

They are sweet without being too sweet and super-delicious!

My favorite sweet potatoes are Hannah yams because they are lighter and creamier.

Serves:  4

Prep time: 10 minutes

Cook time:  1 hour

Ingredients

  • 1-1/2 tablespoon coconut oil (use virgin coconut oil to add a coconut flavor)
  • 1-3/4lb sweet potatoes (peeled and cut into 1/2-inch wedges)
  • 1 tablespoon raw, local honey
  • 3/4 teaspoons sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Directions

Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.

In a large bowl, toss together potatoes, coconut oil, honey, salt, pepper and nutmeg.

Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

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Filed Under: OTHER VEGETABLES, RECIPES, SIDE DISHES
April 22, 2013

Cauliflower Pizza Crust

CAULIFLOWER PIZZA CRUST Here’s a great way to get more veggies into your diet!  This gluten-free, cauliflower pizza crust is GAPS, SCD and Paleo legal.

Serves:  4

Prep time:  15 minutes

Cook time:  30 minutes

Source:  Food Loves Writing

Ingredients

  • 2 cups cauliflower crumbles (about one small cauliflower or half of a really big one)
  • 1/4 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup almond flour
  • 2 large pasture-raised eggs
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

Preheat oven to 450 degrees F.

Combine cauliflower with onion and garlic in a food processor* and pulse until crumbly, being careful not to over-mix (you don’t want it to become a paste). Then stir this mixture together with garlic, almond meal, and eggs, and a couple good cracks of salt and pepper. If it seems too dry, you can add a little water; if it seems too wet, add more almond meal (between another 1/4 and 1/2 cup).

Form into pizza crusts and bake them alone for 20 minutes. Top with desired toppings and bake for another 10 minutes.

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April 13, 2013

Creamy Avocado Zucchini Noodles

Creamy Avocado Zucchini NoodlesThis creamy avocado zucchini noodles recipe is GAPS, SCD and Paleo legal.

If you’re gluten- or grain-free, here’s a way to eat some vegan, creamy noodles and get more veggies, too!

Serves:  4

Prep time:  10 minutes

Cook time:  4 minutes

Source:  Empowered Sustenance

Ingredients

  • 3 tablespoons ghee or coconut oil
  • freshly ground black pepper (to taste)
  • 4 tablespoons SCD yogurt or coconut milk (if you want a dairy-free version, use coconut milk)
  • 2 medium ripe avocados
  • 4 medium zucchini (shredded with a julienne peeler)
  • sea salt (to taste)
  • 1 medium freshly squeezed lemon juice

Directions

Heat the oil in a saute’ pan over medium heat. Add the zucchini and saute’ for 3-4 minutes, until zucchini has softened. Stir often.

While zucchini is cooking, use a fork to mash up the avocado with the yogurt/mayo/coconut milk, salt, pepper, and lemon juice. It should resemble a smooth guacamole. Turn off the heat and toss the sauce in the sauteed zucchini to warm the sauce. Serve immediately.

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