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Garlicky Green Beans 4 large cloves garlic, pureed 3 Tbsp. ghee 2 lbs green beans, trimmed and cut in half 3 roasted* red peppers 1 Tbs. sea salt Sea salt and pepper to taste Blanch green beans in water
with 1 tablespoon sea salt. Remove from heat. Cover and set aside off of heat source. In sauté pan, heat ghee over
med low heat. When hot add beans, roasted red peppers and garlic, stir to combine.Season to taste and serve. *Instructions for roasted red peppers Preheat
broiler or grill. Cook the whole peppers over high heat until they have blackened spots and blisters and are tender. Place
the peppers into an air tight container or brown paper bag, with top rolled up, until the peppers are cool. When the peppers
are cool, remove the skins. Slice the peppers open and scrape out the cores and seeds. Cut into strips Cinnamon Baby Carrots 1 tsp. coconut butter 1 red onion medium, julienne 8 cups of carrots, medium chop ½ x ½ inch peeled 1 tsp. of cinnamon Sauté onions in coconut butter. Add carrots that are chopped evenly and are the same thickness. This is important
so that they cook evenly. Stir carrots and onions to mix well over medium high heat. Add vegetable glycerin and cinnamon and stir well so that all cinnamon is evenly distributed. Reduce heat and cover pot to sweat carrots so they cook with their own moisture for approximately 20 to 30 minutes. Stir frequently and cook until carrots are very tender. Green Bean Salad with Corn and Basil Yield: 4 Servings 2 lbs green beans, trimmed 3 ears corn, kernels removed when raw ½ small red pepper 1 small red onion 1/3 cup chopped basil 1/8 cup extra virgin olive oil 1/8 cup grape seed oil 1 Tbsp. balsamic vinegar 2 Tbsp. apple cider vinegar 3 Tbsp. lemon juice Separately blanch corn and beans. Combine in large bowl. Add pepper, onions, basil, oils, vinegar, lemon juice and garlic. Season with hot sauce and sea salt and pepper. Grilled Asparagus Yield: 4 servings 1 lb trimmed peeled asparagus 2 cloves peeled garlic 2 Tbsp. extra virgin olive oil Sea salt Steam and blanch asparagus. Allow to cool, Pat dry. Puree garlic and mix with oil, allow to sit 10 minutes before using. While grill is heating, brush asparagus with garlic oil. Char grill for 2-3 minutes per side, sprinkle with sea salt. Serve over greens. Sweet and Sour Savory
Cabbage 1 head of cabbage, julienne 1 head of red cabbage, julienne 1 large vidalia onion, julienne 1 Tbsp. salted butter 1/2 tsp. coriander 1/2 tsp. cardamon 1/2 cup apple cider vinegar 1/4 tsp. Body Ecology’s white stevia powder Peel off outer leaves
from cabbage, cut in half and remove core and julienne in ¼” slices. Prepare onion in the same way.
Heat stock pot over medium heat. Sauté onion in butter until translucent and lightly caramelized. Add cabbage and mix well. Mix stevia with apple cider vinegar and dissolve thoroughly. Add stevia and apple cider vinegar to vegetables. Season with dry spices. Cover and simmer over medium-low heat. Stir frequently until cabbage is soft and fragrant. Hijiki with Cabbage and Onions 1 cup dried Hijiki (soak in large container) 1 qt. yellow onion, diced 2 qt. green cabbage, washed well and diced 2 oz. coconut oil 2 cups red peppers, diced 5 Tbsp. dijon mustard 2 tsp. sea salt 2 qt water In a large pot sauté onion in coconut butter over low heat stirring in the dijon mustard. Dissolve the sea salt in water. Add Hijiki to onion then add the water solution. Bring up to heat then reduce to low heat and cover. Check it after 10 minutes. Fold in cabbage and continue to simmer. Wash and dice red bell pepper. When liquid has cooked down fold in peppers and remove from heat. Allow to cool. Hijiki Salad with Carrots and Onions 1 Tsp. coconut butter 1/2 spanish onion, diced 1 cup carrots, chopped 1 package Hijiki (50 g or 1.75 oz.) 1 cup water 1 tsp. of coriander 1 tsp. of onion powder Soak
Hijiki for 1 hour. Sauté onions with coconut butter till translucent. Add carrots and Hijiki, continue
to sauté till ingredients are well blended. Add water and cover for approximately 20 - 30 minutes. Remove lid
and allow remaining moisture to evaporate. When liquid is all dissipated, add coriander and onion powder. Note: You may want to rough chop Hijiki so that pieces are bite size. Leek Stuffed Squash Cups YIELD: 2 servings This is another great dish for entertaining; this recipe can be made a day in advance and baked when ready. Since it is so easy to double, triple or quadruple the recipe, last minute guests will not send you into a panic. This makes a very nice lunch served with spinach soup, or as a vegetarian entrée, served with grains. 1 small squash (acorn, butternut, etc) washed, cut in half and gutted 1 cup water 2 leeks-well washed, cut into thing rings 2 oz shiitake mushrooms, cut to thin strips 1 Tbsp. olive oil 1 small zucchini, washed and cut into thin half moons 1 large clove garlic, minced Pre heat oven to 350 F. In a oven proof baking dish, like a pie pan, place the squash, cut side down in pan. Pour water into pan and bake for 1 hour to 1 hour 15 minutes until meat is soft. Remove from oven and carefully remove from pan, allow to cool. Set aside. In small sauté pan, heat oil over medium heat. Add leeks, garlic and zucchini, sauté for 5-7 minutes until fragrant and vegetables begin to soften. Remove from heat and stir in mushrooms, set aside and allow to steam itself for 15 minutes. When you are ready to eat them, fill the cavity of the squash with the filling and replace in baking dish, this time with cut side up.Bake at 400 for 25-35 minutes until golden and tender Pressure Cooked Root Vegetables with Greens and Essence
of Clove and Lemon 1/2 head cabbage, diced in small pieces. 2 cups turnips, diced. 2 cups carrots 1/2 spanish onion 2 cups mustard greens (or any kind) 2 - 3 whole cloves juice of ½ lemon 1 cup water Herbamare Combine all ingredients in pressure cooker.Add water. Bring to a full hard steam for 5 minutes. Reduce heat and simmer for 15 - 20 minutes. Remove from heat and cool for 15 - 20 minutes before opening. Herbamare to taste. Santa Fe Style Vegetable Casserole 2 tsp. coconut butter 2 Tbsp. garlic, diced 2 Spanish onion, diced 4 medium red bell pepper, diced 4 ears corn ,cut kernels from cob, reserve cobs 4 medium stalks celery, diced 2 tsp. fajita seasoning, (The Spice Hunter) 2 cups millet, washed well 7 cups corn stock (*see recipe) 1 Tbsp. sea salt 2 tsp. of Herbmare Sauté onions and garlic in coconut butter till translucent. Add remaining vegetables and Fajita Seasoning.
Continue to sauté on very low heat cooking slowly to release the natural sugar in the vegetables, caramelizing them. Remove from heat. Add millet to the sautéed vegetables, mixing well.Pour into a 9” x 13” casserole dish. Add corn stock, Herbamare and sea salt. Stir slowly, mixing well. Adjusting Herbamare to taste. Cover with foil. Bake at 350 for 1 hour or until millet is soft. Cool slightly and serve. Sauté of Bok Choy with Basil and Ginger 2 bunches of bok choy, washed & julienne 1 tsp. of coconut butter 2 Tbsp. of ginger, finely julienne 1 Tbsp. of basil, fine julienne, approximately 4 - 5 leaves 1/2 tsp. of dijon mustard, Tree of Life Sauté bok choy and ginger in coconut butter until bok choy is wilted. Add basil and mustard, mix well.
When the white of this greens is tender and greens are fragrant remove from heat. Season with Herbamare. Sauté of Snow Peas with Ginger and Onion 1 tsp of coconut butter 6 cups of snow peas, washed and picked 1/2 red onion 2 Tbsp. of find minced ginger 1/2 of red bell pepper 1 tsp. of Herbamare Sauté
ginger, red onion snow peas and red bell pepper over medium high heat until snow peas are bright green. Add Herbamare and
continue to sauté 2 - 3 minutes until snow peas lightly sweat. Remove from heat and spread out on a sheet pan.
Cool as quickly as possible to preserve color and texture. Note: A really nice accompaniment to the Santa Fe Style Vegetable Casserole. Simmered Greens YIELD: Serves 4-6 2 bunches collard greens stemmed and washed. Roughly chopped. 1 medium head cabbage, thinly sliced 1 large red onion cut into ½ inch rings 2 cloves mashed garlic 1 oz fresh ginger 1 Tbsp. ghee 2 cups water. In a large stockpot, melt ghee and sauté onions until soft. Add garlic, ginger and greens. Continue to cook
for 3-5 minutes, or until greens darken a bit in color. Add water just to cover, bring to a boil for 1 minute and allow to
simmer for 20 minutes on med heat , or until about half of the water evaporates. Add cabbage adjust water again just
to cover. Remove cover so water can evaporate. Cook an additional 20 minutes or until cabbage it thoroughly cooked and most
of the cooking liquids have evaporated. |
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