Sides
Homemade Mayo & Carrot Raisin Salad
Author: Mandy
Posted: August 31, 2010
Homemade Mayo 1 egg 1/2 tsp sea salt 1/2 lemon, juiced 3/4 C extra virgin olive oil (the quality of the oil makes all the difference so be sure to buy a good brand) Place egg, salt, and lemon juice in blender. Slowly add olive oil until mixture starts to thicken. That is it! Carrot Raisin Salad 3 carrots, shredded (2 1/2 C) 1/2 C raisins 1/2 C homemade mayo (see recipe above) 1 tsp lemon juice Mix all ingredients together and serve on salad greens. Yum!
Broccoli Salad with Raisins
Author: Mandy
Posted: August 30, 2010
Broccoli Salad with Raisins 1 large crown of broccoli, cut into bite-sized pieces 1 tsp himalyan sea salt 1 tbsp olive oil 3 carrots, grated 1 red onion, finely diced 1 tomato, chopped 1 apple, cubed 1/4 C raisins 1/4 C sunflower seeds 1 tbsp lemon juice Coat broccoli with salt and olive oil. Add other fruits and veggies to the broccoli. Sprinkle the raisins and sunflower seeds on the salad. Dress with lemon juice and toss thoroughly.
Pesto
Author: Mandy
Posted: July 31, 2010
Basil is in season now and we have buckets of it! Pesto is an easy way to use lots of basil at a time and you can freeze if for later. It can be used many different ways but my favorite is as a dip with some crackers. Pesto 2 big handfuls of basil 1/3 C olive oil 1/2 tsp sea salt 2 garlic cloves 1 tbsp nutritional yeast 1/2 C walnuts (soaked and dried) Process all ingredients except walnuts in food processor. You might need to stop occasionally to scrape down the sides. Add walnuts and process until creamy.
Sweet Potato & Beet “Chips”
Author: Mandy
Posted: May 18, 2010
These were inspired by previous recipe. We had some extra sweet potatoes and beets on hand, so I thought this would be good since the chicken recipe was so delicious. This can also be made with just sweet potatoes. It makes a great side dish. 2 sweet potatoes, sliced2 beets, sliced1-2 Tbsp coconut oilsalt Preheat oven to 350. Coat bottom of baking sheet with coconut oil. Place sliced potatoes and beets on top and move around to coat with oil. Top with Himalayan salt. Bake for 10-15 minutes or until soft. For crisper chips use thinner slices and increase temperature […]
Spinach Salad with Marinated Shiitakes and Red Onions
Author: Mandy
Posted: April 27, 2010
This is good stuff. I love my shiitakes and will eat them in any form. I added some toasted almond slices on top and took it to another level 🙂 Would love to hear your comments after you make it! 2 Tbsp coconut oil2 C sliced shiitake mushrooms2 tsp braggs liquid aminos1 Tbsp apple cider vinegar1/8 tsp salt1/8 tsp pepperdash of hot pepper flakes2 tsp olive oil1/2 C diced red onion6 C spinach2 C purple cabbage(1 C toasted sliced almonds) Heat coconut oil in pan, add mushrooms and saute for 2 minutes. Add braggs and and cook until dry. Remove […]
Quinoa (pronounced keen-wa)
Author: Mandy
Posted: March 8, 2010
Quinoa is not a grain, but is actually the seed of the Chenopodium or Goosefoot plant. The quinoa seed is high in protein, calcium and iron, and contains an almost perfect balance of all eight essential amino acids. What a wonderful food! I have a couple of recipes that I use, but this one is my favorite, and I like it hot or cold. 1/2 C red onion, chopped2 tsp fresh garlic, minced1 Tbsp coconut oil1-2 carrots, grated1 C quinoa, rinsed and drained2 C water1/4 tsp sea salt Rinse grain under cold water to remove coating. Melt coconut oil in […]
