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April 10, 2013

Lentil Salad with Lemon-Rosemary Vinaigrette

Lentil Salad with Lemon-Rosemary VinaigretteThis easy-to-prepare lentil salad works nicely as a main salad or side dish.  It’s GAPS and SCD-legal.

Serves:  8

Prep time:  10 minutes

Cook time:  45 minutes

Source:  Rustic Italian (Williams-Sonoma): Simple, Authentic Recipes for Everyday Cooking

Ingredients

For the vinaigrette:

  • 2 large lemons, freshly squeezed and zested
  • 1 tablespoon fresh rosemary (minced)
  • 2 pinches sea salt
  • 1/2 cup extra-virgin olive oil

For the lentils:

  • 3 cups carrots (peeled and coarsely chopped)
  • 1 bunch asparagus
  • 2 large shallots (cut lengthwise into thin wedges)
  • 2 tablespoons ghee or coconut oil (melted; if you want a dairy-free version, use either ghee or coconut oil)
    sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1-1/2 cup French lentils (small greenish/black)
  • 1 bay leaf
  • 1 clove garlic (crushed flat but left whole)

Directions

For the vinaigrette:

In a bowl, whisk together the lemon juice, rosemary and 1 teaspoon sea salt. Slowly drizzle in the olive oil, whisking constantly until emulsified. Let stand at room temperature while you make the salad.

For the lentils:

Preheat the oven to 350F. Add the carrots, asparagus and shallots to a baking dish and drizzle with melted ghee or coconut oil and toss to coat. Season with 1/2 teaspoon sea salt and a grinding of pepper. Spread out into a single layer. Roast until browned in spots and tender but not mushy, about 30 minutes. Remove from the oven and tent loosely with aluminum foil to keep warm.

Meanwhile, in a saucepan, combine the lentils, bay leaf, garlic, and 4 cups of water and bring to a boil over a medium-high heat. Reduce the heat to medium-low, cover, and cook at a gentle simmer until the lentils are almost tender, but still slightly undercooked, 12-15 minutes. Stir in 3/4 teaspoon salt, recover and cook until the lentils are tender but still hold their shape, about 10 minutes longer. Drain the lentils in a colander placed in the sink. Discard the bay leaf and the garlic.

Transfer lentils to a large salad bowl and add the carrots and shallots. Pour the vinaigrette over the salad and toss gently to combine. Serve warm.

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Filed Under: BEANS & LEGUMES, RECIPES, SALADS, SIDE DISHES Tagged: , , , , , , , ,
March 24, 2013

Cucumber Citrus Seaweed Salad

Cucumber Citrus Seaweed SaladThe sea vegetables in this seaweed salad are an excellent source of minerals, especially iodine, which are extremely important for adrenal and thyroid gland function.

Serves:  8

Prep time: 20 minutes

Ingredients

  • 2 medium cucumbers (peeled and sliced into thin rounds)
  • 4 pinches sea salt
  • 1/2 cup dried wakame
  • 1 large orange (zested and juiced)
  • 1/2 cup fresh cilantro (minced)
  • 1/4 cup scallions (chopped)
  • 6 tablespoons raw apple cider vinegar
  • 2 tablespoons coconut aminos
  • 2 tablespoons raw, local honey

Directions

Place cucumbers and sea salt in a medium bowl. Rub the salt into the cucumbers until water starts to be released. Place a large plate on cucumbers; add a small weighted object on top of plate. Let “press” for 20 minutes.

Soak the wakame in a small bowl with enough water to cover for 10 minutes. Remove seaweed and chop roughly. Discard soaking water.

Place the pressed cucumbers, wakame, orange zest, cilantro and scallions into a bowl. Mix well.

In a small separate bowl, add the vinegar, orange juice, coconut aminos and honey. Stir well. Pour into seaweed salad. Stir well. Cover and marinate in refrigerator for 1/2 hour.

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Filed Under: APPETIZERS, RECIPES, SALADS, SEA VEGETABLES, SIDE DISHES Tagged: , , , , , , ,
December 5, 2012

Rosemary Socca Bread

Rosemary Socca BreadThis super-fast, super-easy rosemary socca bread is a snack that’s gluten-free, dairy-free and egg-free.

Change up the toppings to make it your own!

Serves: 8

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

  • 3 tablespoons ghee or coconut oil
  • 1/2 teaspoon sea salt or garlic salt
  • 1 cup chickpea or chickpea-fava bean flour
  • 1 cup filtered water
  • 1 teaspoon fresh rosemary (minced)
  • 1 large onion (diced)

Directions

Mix flour, salt and rosemary into a medium bowl. Slowly add water, whisking to remove lumps. Stir in 2 Tbsp. ghee or oil. Cover and set aside for an hour.

Preheat oven to 475F. Heat remaining oil in large cast-iron skillet, swirling the pan to coat until oil is shimmering. Place onions in pan, then pour batter in. Place pan in oven and cook until batter is lightly browned on top, 12-18 minutes. Remove from oven, slice and serve.

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Filed Under: BREADY FOODS, RECIPES, SIDE DISHES, SNACKS Tagged: , , , ,
December 3, 2012

Sauteed Hiziki with Vegetables

Sauteed Hiziki with VegetablesSea vegetables like hiziki are an excellent source of iodine, a mineral necessary for proper thyroid function.

Enjoy them in this tasty seaweed salad.

Serves: 6

Prep time: 5 minutes

Cook time: 15 minutes

Source:  Andrea Beaman

Ingredients

  • 1/4 cup dried hiziki
  • 1 onion (peeled and cut into thin half moons)
  • 3 carrots (cut into thin matchsticks)
  • 2 zucchini (cut into thin matchsticks)
  • 1/2 cup filtered water
  • 1-1/2 tablespoon coconut aminos
  • 1 tablespoon toasted sesame oil

Directions

Soak hiziki in water for 15 minutes or until soft. Drain.

In a frying pan, layer onion, hizki, carrots and parsnips. Add 1/2 c. water and bring to a boil.

Cover and reduce flame to medium low. Cook 10-12 minutes or until the liquid evaporates.

Add coconut aminos and toasted sesame oil and continue cooking 3-5 minutes.

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Filed Under: OTHER VEGETABLES, RECIPES, SIDE DISHES Tagged: , , , , ,
December 2, 2012

Orange-Cranberry Sauce

Orange-Cranberry Sauce My kids gobbled up this orange-cranberry sauce!  Making it gave me the idea that I could really use any combination of fruit to make my own homemade jello, just like Grandma used to do.

Serves:  12

Prep time:  5 minutes

Cook time:  10 minutes

Ingredients

  • 4 cups oranges
  • 12oz fresh cranberries
  • 1 cup raw, local honey (or more, to taste)
  • 3 tablespoons grass-fed gelatin (I use Great Lakes)
  • 1/2 cup cold, filtered water

Directions

Zest oranges, then juice them. Remove seeds from juice.

Blend cranberries, zest and juice in a blender until smooth.

Place in a pot, add honey and bring to a boil, stirring constantly. Reduce heat and continue to stir for 10 minutes. Remove pot from heat.

Add gelatin to water and let sit for one minute, then add it to the cranberry mixture and stir until dissolved. Check for sweetness and add more honey if needed.

Place in refrigerator until well chilled and set. This will take at least a few hours.

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Filed Under: RECIPES, SAUCES, SIDE DISHES Tagged: , , ,
November 29, 2012

Easy Butternut Squash Soup

Easy Butternut Squash SoupYou won’t believe how fast you can make this easy butternut squash soup.

Yellow foods like butternut squash have high levels of beta-carotene, the precursor to vitamin A, an immune-system booster.

Serves: 8

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

  • 1 onion (large dice)
  • 1 large butternut squash (peeled and cut into large chunks)
  • 1 head garlic (peeled and left whole)
  • 2 cups homemade chicken broth or vegetable broth
  • 1 teaspoon sea salt
  • 4 fresh sage leaves

Directions

Place all ingredients in a large pot; cook for 25 minutes or until the squash is soft.

Remove from heat. Puree until smooth with a stick blender.

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Filed Under: APPETIZERS, RECIPES, SIDE DISHES, SOUPS Tagged: , , , , ,
November 24, 2012

Cheddar Biscuits

Cheddar BiscuitsThese cheddar biscuits are a great gluten-free, grain-free, GAPS/SCD snack. You’ll want to at least double or triple the recipe because they go fast!

Serves: 12

Prep time: 10 minutes

Cook time: 20 minutes

Allergy:  Dairy, eggs

Source:  Specific Carbohydrate Diet for Life

Ingredients

  • 2-1/2 cups almond flour
  • 1 teaspoon baking soda (rounded)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sharp cheddar cheese (shredded)
  • 2 pasture-raised eggs
  • 1/4 cup raw, local honey
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1/4 cup pastured butter, softened

Directions

Preheat oven to 350 degrees.

Sift almond flour once (after measuring) into a large mixing bowl. Stir in the rest of the dry ingredients. In a separate bowl, whisk the cheese, eggs, honey, butter and lemon juice. Add the wet mixture to the almond-flour mixture and mix until well combined.

Line a cookie sheet with parchment paper. Drop biscuit dough onto the cookie sheet by rounded tablespoons about two inches apart. Bake for 15-20 minutes until the bottoms of the cheddar biscuits are golden brown and the tops are set.

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Filed Under: BREADY FOODS, BREAKFASTS, RECIPES, SIDE DISHES, SNACKS Tagged: , , , , , ,
November 11, 2012

Guacamole

GuacamoleGuacamole is a nutritional boost for any diet: Body Ecology Diet, GAPS, SCD, Paleo, gluten-free, dairy-free, vegan and vegetarian.

Serves:  8

Prep time:  10 minutes

Ingredients

  • 4 medium ripe avocados (peeled and pitted)
  • 1 large red onion (small dice)
  • 1 medium tomato (diced)
  • 4 cloves garlic (minced)
  • 1 bunch fresh cilantro (minced)
  • 1 medium lime (juiced)
  • sea salt (to taste)
  • 1 medium jalapeno pepper (minced) (optional)

Directions

Mash avocados. Add in the onion, tomato, garlic, jalapeno, cilantro and lime juice; mix well. Add sea salt to the guacamole to taste.

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November 11, 2012

Dairy-Free Cole Slaw

Dairy-Free Cole SlawThis dairy-free cole slaw recipe is full off healthy omega-3’s and omega-9’s from flax oil and walnut oil.

Try it at your next barbecue.

Ingredients

  • 3 cups red cabbage (sliced thin)
  • 3 cups green cabbage (sliced thin)
  • 1/2 medium red onion (minced)
  • 1-1/2 medium carrot (grated)
  • 1 medium celery rib (small dice)
  • 2 small shallots (minced)
  • 3/4 teaspoons sea salt
  • 1-1/2 cup walnuts (chopped coarsely)
  • 1/3 cup walnut oil
  • 2 tablespoons flax oil
  • 1 large lemon (zested and squeezed)
  • 2 tablespoons raw, local honey
  • 2 teaspoons mellow miso
  • 1/2 teaspoon umeboshi vinegar

Directions

Mix in a large bowl: red and green cabbages, onion, carrot, celery and sea salt. Gently mix the salt into the vegetables with your hands until a small amount of water appears on your hands.

Place a large plate on top of the salad, and put a weight on top. Press the salad for 30-40 minutes. You will see more liquid pooling at bottom of bowl from the pressure.

Pour the walnut and flax oil into a blender. Add the shallots, umeboshi vinegar, lemon juice, miso and honey. Blend well until creamy.

Remove weight from salad; pour off excess water. Pour the dressing over the dairy-free cole slaw while mixing well. Let marinate for 20 minutes.

Toss in the walnuts. Serve.

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Filed Under: APPETIZERS, OTHER VEGETABLES, RECIPES, SIDE DISHES Tagged: , , , , ,
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