Sauerkraut in a Mason Jar

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Sauerkraut in a Mason Jar

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Course Side Dish, veggie, salad
Servings 10

Ingredients
  

  • 1 head cabbage shredded
  • 1 tbsp pickling salt

Instructions
 

  • 1. Sterilize 4 quart jars, lids, bowls, and other utensils to be used in packing the kraut by placing in boiling water for 10 minutes or in the dishwasher.
  • 2. In a non-reactive bowl (stainless steel or ceramic is good), thoroughly mix shredded cabbage and salt, bruising cabbage to start to release juices. Allow to stand for 5 minutes.
  • 3. Using your hands, press down and massage cabbage or use a masher. Continue until the cabbage becomes soft and you can see juices in the bottom of the bowl.
  • 4. Pack in sterilized jars. With wooden spoon, press cabbage down firmly, trying to release any air pockets as best you can. Continue to pack in jar until cabbage is about 1/2 inch from top of jar, and juices are about 1/4 inch from top.
  • 5. If juice from cabbage is not covering the cabbage in the jar, make a quick brine (boil 1.5 Tablespoons of pickling salt with 1 quart water) and pour over cabbage.
  • 6. Place lid on jar just tightly enough to keep out air.
  • 7. Keep jar between 65 degrees F and 72 degrees F for 2-3 weeks (place on tray or surface where you can catch and discard any juices that bubble through the lid)
  • 8. When bubbling stops, check to be sure there is still enough juice to cover the kraut. If not, make brine again and cover cabbage.
  • 9. Re tighten lid and store in refrigerator.

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

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Pumpkin Quinoa Dish

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

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Course Main Dish, Side Dish
Servings 8 servings

Ingredients
  

  • 2 lb pumpkin roast, peel, and cube into bite size pieces
  • 1 tbsp ginger freshly grated
  • 2 green or red chillis finely chopped
  • 2 tbsp olive oil extra virgin
  • 2 teaspoons pure maple syrup
  • 2 bunch cilantro finely chop one bunch; set leaves of other bunch aside
  • 1 pinch sea salt and pepper to taste
  • 1 cup quinoa
  • 1.5 cups water
  • 2 limes juiced
  • 1 bunch mint leaves
  • 1/2 cup pumpkin (pepita) seeds

Instructions
 

  • Pre-heat oven to 200-400 degrees F. Combined roasted pumpkin with ginger, chilli, garlic, olive oil, maple syrup and cilantro. season with salt and pepper. Spread out on large baking sheet. Bake 25-30 minutes, turning once or twie or until the pumpkin is golden and soft through. Remove from oven and cool slightly. In small saucepan, boil quinoa in the water. reduce heat to simmer and cook for 10-12 minutes until quinoa absorbs all the water. turn off heat and keep lid on, steaming for 5 more minutes. Remove lid and fluff quinoa. In large bowl, combine pumpkin mixture and quinoa. juice lime over mixture, and add mint and other cilantro leaves. Add more salt and pepper if needed. Sprinkle top with pumpkin seeds. This dish may be served warm or cool.

Baked Curried Cauliflower

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Baked Curried Cauliflower

Open the doors to this new set of flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Servings 4 people

Ingredients
  

  • 1 head Cauliflower, cut into florets
  • 1 med yellow onion
  • 1/3 cup olive oil
  • 1 tsp cumin, ground
  • 2 tsp curry powder
  • 1/4 tsp paprika
  • 1/4 tsp ground cinnamon
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 425 degrees F.
  • Whisk together olive oil, spices, salt and pepper.
  • Combine cauliflower and onions, then toss with oil mixture.
  • Spread cauliflower mixture on lined cookie sheets in a single layer.
  • Bake for 20 mins, turn and toss the cauliflower, then return to oven and bake for an additional 15-20 mins until cauliflower is tender and lightly browned. Remove from oven and serve.

Asian Slaw

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Asian Slaw

Try this crisp, tangy side packed with veggies.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad, veggie, salad
Servings 6

Ingredients
  

  • 1/4 cup Sweet chili sauce
  • 2 tbsp cider vinegar
  • 2 tbsp vegetable oil
  • 2 tbsp granulated sugar
  • 1 tbsp soy sauce
  • 1 1/2 tsp worcestershire sauce
  • 3 med cucumbers, sliced
  • 1 large carrot, peeled and sliced
  • 6 med green onions, sliced
  • 3 small tomatoes, seeded and diced
  • 6 cups cabbage, shredded Green or Red
  • 1/4 cup cilantro, chopped
  • 1/4 cup parsley, chopped
  • 6 leaves basil leaves

Instructions
 

  • To make dressing, whisk together chili sauce, vinegar, oil, sugar, soy sauce, and worcestershire sauce until sugar is dissolved.
  • Combine vegetables and herbs. Toss with dressing. Refrigerate for 1 hour before serving.

Lentil Mint Salad

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lentil

Adapted from kalynskitchen.com

Lentil Mint Salad

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people

Ingredients
  

  • 1 cup Lentils
  • 4 tbsp olive oil
  • 5-10 cloves garlic
  • 1/4 cup Mint, fresh, finely chopped
  • 3 tbsp Parsley, fresh, chopped
  • 4 tbsp Fresh Lemon Juice
  • 1 1/2 tsp ground cumin
  • 1/4 tsp allspice
  • Salt and Pepper to taste

Instructions
 

  • Rinse the lentils over running water and pick out the broken ones or any small stones. Put the lentils in 3 cups of water and bring to a boil. Simmer gently, until tender, about 25-30 minutes.
  • While lentils cook, very finely mince fresh garlic cloves. Heat 2 Tbsp of olive oil in small frying pan, add garlic, and saute over low heat for about 7-8 mins.
  • While garlic cooks, finely chop your desired amount of fresh herbs, mint and parsley.
  • In a small bowl whisk together lemon juice, the other 2 T of olive oil, ground cumin, and ground allspice.
  • When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic and add lemon dressing mixture to heat for about 1 min.
  • Pour heated dressing over the lentils, then gently stir in fresh herbs. Season with salt and pepper.

Orange Twist Mashers

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sweet potato

Adapted from The Canyon Ranch Kitchen

Orange Twist Mashers

Try a new blend of flavors with this classic veggie.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
  

  • 2 med Sweet potatoes, washed, 1 inch cubes
  • 2 tbsp Orange juice, fresh squeezed
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Ground cinnamon
  • 1/2 tsp Pure vanilla extract

Instructions
 

  • Place 6 cups water in a large saucepan and bring to a boil.
  • Add potatoes and cook for 15-20 minutes, until potatoes are tender.
  • Turn off heat and drain water. Place saucepan back on burner for 30 or more seconds to dry potatoes.
  • Add remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy.

Greek Cardune

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Greek Cardune

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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Side Dish
Servings 8 servings

Ingredients
  

  • 4 cups immature burdock flower stalks sliced, parboiled 1 minute in salted water with dash of vinegar
  • 2 cups vegetable stock
  • 2 medium yellow onions diced
  • 1/4 cup oliv oil
  • 4 small tomatoes sliced
  • 2 cups organic carrots sliced
  • 2/3 cups basmati brown rice
  • 3 tbsp dried dill weed
  • 1 lemon juiced, and put 1/2 of lemon in sauce pan
  • 1 tsp iodized sea salt
  • 1/4 tsp Cayenne Pepper

Notes

Combine all ingredients in saucepan.  Simmer on low for 70 minutes, or until rice is tender.

Apricot and Almond Buckwheat Pilaf

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Apricot and Almond Buckwheat Pilaf

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Cook Time 30 minutes
Total Time 30 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 3 tbsp olive oil
  • 1 small onion peeled and diced
  • 1 cup kasha or whole-grain buckwheat
  • 1/2 cup sliced almonds
  • 12 apricot halves dried or fresh
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2-3 cups low sodium vegetable broth

Instructions
 

  • In a large skillet or saucepan, heat the olive oil over medium to medium low heat. Add the onion and cook for about 5 minutes until golden brown. Stir in the kasha, almonds, apricots, paprika, and pepper. Stir until the buckwheat is coated with the oil and the almonds are slightly toasted, about 1 minute. Carefully add the broth and bring to a gentle boil. Cover, reduce heat to a simmer, and cook for 10 minutes. Remove from the heat and let sit 5 minutes. Fluff with fork before serving.

Sweet Potatoes and Roasted Bananas

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Sweet Potatoes and Roasted Bananas

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Side Dish
Servings 6

Ingredients
  

  • 1.5 pounds sweet potatoes Scrubbed
  • 3 medium bananas Peeled and cut in half across
  • 2 tsp coconut oil
  • 3 tbsp orange liqueur can use orange juice and/or rum
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp iodized sea salt
  • 3 tbsp organic brown sugar
  • 1 tbsp chopped cilantro optional

Instructions
 

  • 1. Preheat oven to 400 degrees. Use a sharp fork to pierce the potatoes in several places; place on oven rack with foil covered baking sheet on rack below to catch drips. Bake 50 minutes or until flesh is tender when pierced by fork. 2. While potatoes are baking, put bananas in a baking dish coated with coconut oil and bake until they are oozing caramel, about 20 minutes (you can put them in the oven along with the sweet potatoes). 3. Pour the orange liqueur over the bananas, scrape the brown bits off the bottom of the dish and mash the bananas well. 4. When potatoes are cool enough, peal and cut into chunks. Put in a miscuing bowl. Add bananas, spices, and brown sugar. 5. Mash or beat with mixer to desired consistency. 6. Serve in ramekins and garnish with cilantro.

Rosemary Roasted Cauliflower and Pine Nuts

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IMG_3243

Rosemary Roasted Cauliflower and Pine Nuts

Great right out of the oven or chilled overnight for the next day!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients
  

  • 1 head Cauliflower
  • 3 cloves garlic minced
  • 1/8 cup Extra Virgin Olive Oil
  • 1/4 cup Pine nuts
  • 1 tsp Sea Salt
  • 1.5 tsp black pepper

Instructions
 

  • Preheat oven to 425 degrees F. Break cauliflower apart into bite-size pieces. In medium bowl, mix all ingredients, making sure the cauliflower is evenly coated with the oil. Place in a shallow baking pan or on a baking sheet and bake uncovered 20 to 25 minutes or until lightly browned. This dish may be served warm, or cold. Both are delicious!

Notes

Nutrition Analysis