Category: Vegetables

Red Pesto Sauce

Makes about 2 cups

This is a great addition to spaghetti squash, to add to sauces and soups, mixed in eggs, as a “sauce” for advanced plan pizzas, and the list goes on.  It is simple to make and the fresh ingredients make it explode in your mouth.

photo1/2 cup sun dried tomatoes (drained and chopped)
3 cups fresh basil leaves (loosely packed)
3-4 cloves fresh garlic
1/2 cup grated parmesan cheese or 1/4 cup nutritional yeast (for dairy free version)
1/2 cup walnuts (or pine nuts)
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
black pepper to taste

 

Put everything into a food processor or Vita-mix (you’ll need to use the plunger) and run until well mixed.

Kimberly RobertoLeave a comment

Tumeric Ginger Dressing

Core and Advanced Plan

4 Servings

Ginger is a multi-faceted healing plant long known for it’s amazing benefits.  The taste of fresh ginger is like nothing else.  Most restaurants serve ginger dressing loaded with damaged oils and sugar.  This recipe is sugarless and has an advanced plan and core plan option.

ginger dressing1 inch fresh ginger root, peeled and cut into ‘coins.’ – (about 10 slices of fresh ginger)
1/3 cup olive oil
1/4 cup sesame oil
1/3 fresh lemon juice (approximately the juice of one lemon)
1 – 2 cloves garlic
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric powder
3/4 teaspoon sea salt

Core plan option:  1 large carrot, cut into ‘coins’.

Put all ingredients except for the olive oil in a blender.  Blend until smooth then add in the olive oil slowly to help the dressing emulsify

Kimberly RobertoLeave a comment

Egg & Anchovy Kale

This is a great recipe packed with nutrient dense ingredients.  You will be pleasantly surprised with this one!

Advanced & Core Plan

Serves 2-4

kale anchovy4 anchovy fillets (packed in olive oil), minced
Zest from 1 lemon plus 1 tablespoon lemon juice
3 tablespoons olive oil
Sea Salt
Pinch of red pepper flakes
1 bunch kale, stems removed and torn into small pieces
1 organic egg, hard boiled
grated parmesan cheese, optional

Whisk together anchovies, lemon zest and juice, and oil in a bowl.  Season with salt and red pepper flakes.  Add kale and toss to combine.  Massage the oil mixture into the kale for about 3 minutes.  Press egg through a fine sieve into a separate bowl.  Mix into kale or sprinkle on top before serving.

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Boosted Broccoli

Core & Advanced Plan

Serves 4-6

This is a nutrient-dense dish that your body will thank you for.  It is also a great introduction to anchovies for people who say they hate anchovies.  When heated slightly, the anchovies melt away and disappear into a salty, smoky, deeply flavorful kick that can be used as a sauce or even a dressing.  Combined with broccoli, it becomes magical.  
 

broccoli1 bunch organic broccoli

1 clove garlic, crushed
3-4 anchovy fillets (be sure they are packed in olive oil)
pinch of crushed red pepper, optional
olive oil
1/2 lemon
sea salt to taste
 
Cut broccoli into florets and steam to desired tenderness.  Pour olive oil in a pan and turn heat to low/med (do not let the olive oil smoke!).  Add the garlic, anchovies, and red pepper flakes.  Heat gently until anchovies are melted away.  Add the steamed broccoli to the pan along with the juice of the 1/2 lemon and sea salt.  

Kimberly RobertoLeave a comment

Braised Fennel

Serves 4

Core & Advanced Plan

This is a vegetable that is often overlooked at the grocery store.  It is in the celery family but is much more flavorful and aromatic.  When sautéed or braised, it tastes delicate and delicious.

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1 head fennel

2 tablespoons grass fed butter

1 clove garlic, minced or pressed

salt and pepper to taste

Cut fennel in half longways and slice into crescents about 1/4 inch thick.  You can save the small green tops to garnish if desired.  Heat butter in skillet but do not brown.  Add fennel, garlic, salt and pepper.  Sautee until softened.  Serve immediately.

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Roasted Radishes

Advanced & Core Plan
Serves 4-6
High-heat roasting completely changes radish’s peppery flavor and gives them a whole new taste.
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  • 2 bunches medium radishes
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons unsalted organic butter
  • 1 teaspoon fresh lemon juice

Preheat oven to 450°F. Drizzle olive oil over the bottom of a glass baking dish. Cut radishes lengthwise in half or in fourths if they are large and place in the baking dish.   Sprinkle lightly with coarse salt and use your hands to mix everything. (try to get as many of the red skins facing up as possible.  Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season tmore coarse kosher salt, if needed.

Remove from oven and drizzle in fresh lemon juice.

Kimberly RobertoLeave a comment