Sweet Potato Holiday Salad

Zing up the flavors commonly served with sweet potatoes to include ginger, cranberries and parsley. This dish sings with flavor, is packed with nutrition and is something everyone can enjoy at a holiday–no matter their dietary restrictions.

Ingredients:

  • 3 sweet potatoes
  • 2 cups steamed broccoli
  • 2 celery ribs cut very small
  • 2 Tbsp. parsley chopped
  • 1/4 cup sunflower seed butter
  • 1 tsp. minced fresh ginger
  • 1/4 cup olive/flax oil
  • 1/4 cup fresh lemon juice
  • 1/2 tsp. coconut sugar
  • Sea Salt and pepper to taste
  • 1/4 cup raw sunflower seeds
  • 1⁄4 cup dried cranberries

Directions:

  1. Preheat oven to 350°F.
  2. Cut sweet potatoes in small 1/2 inch cubes
  3. Bake sweet potatoes for 35 minutes
  4. Transfer to large bowl and add broccoli, celery, and parsley.
  5. Set aside.
  6. Add cranberries.
  7. In a small mixing bowl, mix butter, ginger, oil, lemon juice, and sugar, salt and pepper to taste. Pour dressing over salad, and mix.

Grain-Free Eggplant Stuffing

Similar to baba ghanoush, but a firmer texture with all the flavors of the holidays. The eggplant create a base texture that cradles of the sweetness of the carrots and savoriness of the celery and herbs. Enjoy!

Ingredients:

  • 1 large or 2 small eggplant
  • 4-5 small carrots
  • 1 large onion
  • 4 stalks of celery
  • 3 cloves of garlic
  • 1/2 Tbsp. dried sage
  • 1/2 Tbsp. dried thyme
  • 1 1/2 cups vegetable broth
  • 1 Tbsp. olive oil
  • 1 Tbsp. coconut oil
  • 1 orange
  • Salt & pepper to taste

Directions:

  1. Turn oven to broil.
  2. Wash and chop eggplant and place in a large bowl.
  3. Add olive oil, salt & pepper and place on a baking sheet.
  4. Broil for 10-15 minutes until soft.
  5. Set aside.
  6. Turn oven down to 350°F.
  7. Next chop carrots, onion, celery and garlic, place in a large sauce pan on medium heat.
  8. Stir well until it starts to sizzle.
  9. Add vegetable broth and bring to a boil.
  10. Add seasoning and cook for 10- 20 minutes.
  11. Transfer contents to a baking dish, brush top with coconut oil and bake for 25 minutes.
  12. Before serving, juice orange over stuffing and serve hot.

CSA Farm Box Salad

Summer is in full swing, and my farm box overflows with veggies. This simple salad uses it all in one delicious dish that’s light enough for a side or substantial enough for a main.

Ingredients

Handful of mixed herbs, rinsed and chopped (such as: basil, parsley, cilantro, thyme, mint and rosemary)
Cutting board full of mixed veggies, rinsed and chopped (such as: lettuce, spinach, tomatoes, cucumbers, celery, green beans, radishes and zucchini)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon salt
Optional: 1/4 cup feta or goat cheese, chopped
Grilled chicken, fish or legumes

Directions

In a large bowl, combine the olive oil and balsamic vinegar in a 1:1 ration. Whisk in the salt until thick and combined. Stir in the chopped herbs. Toss in the chopped veggies, cheese and protein.

Serves 4
Takes 10 minutes

Beef stock worthy of sipping

Beef broth from the grocery store fails to capture the rich, seasonal flavor found in homemade beef stock. Once you start making you’re own, not only will you feel more nourished and every dish will taste better, but you’re guests will notice. I add a dash of this stock to to most dishes to boost flavor and nutrition. The key is making the stock with marrow bones from grass-fed, pastured cows and using the freshest, darkest color vegetables available. I find the bones at my local health food store, but I have to ask the butcher; he doesn’t put them out on display.

Tools

Large stock pot
Sharp knife
Cutting board
Large glass or ceramic bowl
Mesh or fine strainer
Stainless steel ladle
Option A: 4 quart-size canning jars, sterilized and a pressure canner
Option B: 8 quart-size freezer bags

Ingredients

2 pounds grass-fed beef marrow bones
1 large bunch of celery with leaves, cut in half lengthwise
1 large bunch of carrots, whole
1 large red onion with papery skin on, quarters
1 tablespoon organic tomato paste
12-16 cups filtered water

Directions

Add the bones, celery, whole carrots and quartered onion to the pot. Cover with water. Bring to a boil, then uncover and simmer on medium for two hours. If using a pressure cooker, cook at 15 pounds of pressure for 60 minutes. Strain into a large bowl. Stir in tomato paste. If canning, ladle into sterilized quart jars and process at 15 psi for 45 minutes. If freezing, allow the broth to cool for 30 minutes; then ladle 2-cup portions into freezer bags and lay i flat stacks in the freezer.

Takes about 2 hours start to finish and makes 12 cups. Sip and enjoy!

Vegetable Stir-Fry

Early summer greens and roots make a terrific stir-fry that’s great for lunch or dinner. Here’s my quick and easy recipe.

Ingredients

1/4 cup medium-high heat oil, such as coconut or peanut
1 cup of each of the following, chopped:
  • carrots
  • beets
  • onions
  • broccoli
  • celery
  • zucchini
  • mushrooms
  • kelp noodles
  • plus 1 tbsp of chopped ginger
Sauce
1/4 cup of soy sauce, tamari or Bragg’s liquid aminos
1/4 cup of sweetener (honey, agave or brown sugar)
1/4 cup of apple cider vinegar (or balsamic)
Option: dash of toasted sesame oil

Directions

  1. Chop all of the vegetables while the oil warms, infuse with half the ginger
  2. Sautee the root veggies and onions until soft
  3. Then add the other veggies and sautee until starting to whilt
  4. Add the sauce, cover and steam 2-3 minutes
  5. Season to taste and enjoy!

 

Celery greens boost flavor and nutrition

The green tops of celery stalks are easy to use, add flavor to any dish, pack nutrition, and they’re inexpensive. Celery leaves contain five times more magnesium and calcium than the stalks. They’re also a rich source of vitamin C and phenolics, potent antioxidant and anti-inflammatory compounds.

Celery Greens are Nutritious:

Low in Carbs High in Fiber

One portion of celery leaves provides only a small portion your daily carb requirements, but contains 3.9 grams of fiber.

Vitamin E

A 3.5-ounce serving of celery greens provides 2.7 milligrams of vitamin E.

Iodine

There are 10 micrograms of iodine in one 3.5 oz. serving of celery leaves.

Serving Ideas for Celery Greens:

  • Dehydrate them in the oven and mix equal parts dehydrated leaves with salt to make celery salt.
  • Combine with onions and other veggies to make a soup stock.
  • Add to stews and soups.
  • Chop fine and use as pizza topping.
  • Add finely chopped leaves to tuna or chicken salad, or salmon crab cakes.

Recipes:

Mushroom Carpaccio with Pecorino Toscano

Celery Leaf and Basil Pesto Recipe- Vegan