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.

Bone Broth

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Why is bone broth so healthy?? Answer:

1. Heal and seal your gut. The gelatin in bone broth protects the gut by supporting mucosal lining, and by providing proteins that support the immune system.

2. Protect your joints. Taking glucosamine supplements to help with joint pain has been common knowledge for years, but it turns out that bone broth has glucosamine too. But unlike pills, the broth also includes a host of other goodies that help keep your joints happy, healthy, and pain-free. The chondroitin sulfate in bone broth has been shown to help prevent osteoarthritis.

3. Look younger. Bone broth is a rich source of collagen. You can find collagen in all kinds of “plumping” products these days, but why stick it on the outside when you can drink it? Not only is drinking it cheaper, but it can make your skin, hair, and nails look just as radiant.

4. Sleep better, and feel better. The glycine in bone broth has been shown in several studies to help people sleep better and improve memory by supporting neurotransmitter formation.

5. Immune support. Mark Sisson, author of The Primal Blueprint, actually calls bone broth a “superfood” thanks to the high concentration of minerals. He says that the bone marrow can help strengthen your immune system. (Something that won’t surprise your grandma who always made you her famous chicken soup when you got sick!) A Harvard study even showed that some people with auto-immune disorders experienced a relief of symptoms when drinking bone broth, with some achieving a complete remission.

6. Stronger bones. The phosphorus, magnesium, and calcium in the bones seeps out into the broth leaving you with the essential building blocks for healthy bones.

7. It’s very economical! What else were you going to do with those chicken carcasses, soup bones, and veggies going bad in your fridge?

Bone Broth

Print Recipe
Course Drinks, Soup
Servings 8

Ingredients
  

  • 4 lb Bones free range chicken bones, beef marrow/ any organic bones labelled 'soup'- may even use fish heads
  • 1/2 cup apple cider vinegar
  • 4 quarts water
  • 3 stalks celery
  • 3 medium carrots halved
  • 3 medium onions quartered
  • 1 bunch parsley
  • 1 tbsp sea salt

Instructions
 

  • 1. Place bones, vinegar, and water in large stew pot. Let sit for one hour. Add more water if needed to cover bones.
  • 2. Transfer pot to stove top. On medium heat, add celery, carrots, and onions. Bring to boil, and skim any film from top; discard.
  • 3. Reduce to simmer. Cover and cook for 24-72 hours (can turn off burner overnight, put pot in fridge, and restart in morning if you prefer)
  • 4. For the last 10 minutes, add the parsley.
  • 5. Cool broth in refrigerator for 30 minutes to 1 hour. Strain broth and discard bones and vegetable remnants.
  • 6. May store in fridge for up to 7 days. May freeze broth in ice cube trays, or freezer safe containers for up to 6 months.
  • Use in soups, stews, smoothies, or drink on it's own.

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.

Moroccan Carrot Lentil Soup

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Recipe adapted from http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/

Moroaccan Carrot Lentil Soup

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 1 med sweet onion
  • 3 cloves Garlic, minced
  • 7 med carrots, peeled, chopped
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tsp coriander
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 2 cups Lentils
  • 1 15-oz can Diced Tomatoes
  • 6 cups vegetable broths
  • Salt and Pepper to taste

Instructions
 

  • Heat 2 tablespoons in a large pot over medium heat. Saute the onion and garlic until soft. Add the carrots and saute until carrots are tender. About 10-12 mins.
  • Add the spices and saute for an additional 2 mins.
  • Add the vegetable broth, diced tomatoes, and lentils and stir to combine. Simmer on low heat for about 20 mins, or until lentils are tender.
  • To create a creamy soup, use a blender and blend soup in portions or use an immersion blender.
  • Serve soup with fresh cilantro, crushed red pepper, and fresh lemon juice.

Citrus Glazed Salmon

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Citrus Infused Salmon

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Course Main Dish
Servings 4 people

Ingredients
  

  • 4 5 oz salmon filets, skin removed
  • 2 tbsp honey
  • 2 tbsp fresh orange juice
  • 2 tbsp Fresh Lemon Juice
  • Salt and Pepper to taste

Instructions
 

  • Heat oven to 400 degrees F.
  • Place salmon on a sheet pan and season with salt and pepper.
  • Whisk together the honey, orange juice, and lemon juice. Pour the honey mixture over the salmon.
  • Bake the salmon until cooked through, about 12 mins depending on thickness. Twice during the cooking, brush the glaze that has accumulated at the bottom of the pan over the fish.
  • Remove from the oven, serve, and enjoy!

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.

Black Bean Hummus

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bean dip

Adapted from eatplaybe.com

Black Bean Hummus

Here is a fun dip for your next appetizer.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 6

Ingredients
  

  • 1 15 oz can black beans
  • 1 small jar Marinated Artichoke hearts
  • 1 tbsp tahini
  • 2 cloves Garlic, minced
  • 1-2 tbsp olive oil
  • 1-2 tsp Sea Salt

Instructions
 

  • Rinse black beans thoroughly and drain. Place black beans, artichoke hearts, tahini and garlic in a food processor. Slowly drizzle in olive oil as you blend the ingredients to desired consistency. Add salt to taste.
  • Serve with fresh veggies, pita chips, or your favorite dipper.

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.