Category: Vegetables

Leeks Vinaigrette

Advanced & Core Plan

Makes 2 Servings

IMG_33488 small leeks or 4 large leeks cut in half
sea salt
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar or apple cider vinegar
3 tablespoons extra virgin olive oil
2 teaspoons capers

Suggested accompaniments:

  • Baby dills or other sliced pickles
  • olives
  • hard cooked eggs, sliced in half

Trim leeks removing tough outer layers and root ends.  To wash, make a slit, lengthwise down each leek and put in a large pot of water.  Swish to remove any sand or dirt.

Bring a large pot of water to a boil and add leeks, cooking for 8-10 minutes or until leeks are tender when pierced with a knife.  If you have cut large leeks in half, they may come apart.  Drain and cool to room temperature.

Mix mustard and vinegar in a bowl.  Whisk in olive oil to make a thick dressing.  Season with sea salt and pepper.

Arrange 4 leeks on each plate and drizzle with dressing, top with capers and serve the garnish on the side.

NOTE:  This can also be done with parboiled asparagus

Kimberly RobertoLeave a comment

Spanish (Cauliflower) Rice

Advanced & Core Plan

Servings: 6

photo1 head cauliflower, “riced” (see below)
1/4 large onion or 1/2 small onion, grated or finely chopped
2-3 tablespoons coconut oil
2 cloves garlic, pressed or finely minced
2 teaspoons cumin
2 teaspoons chili power
1 cup organic chicken stock
1/2 cup salsa (check ingredients or make homemade)
1/2 – 1 tsp sea salt

 

Optional:  chopped black olives, cilantro, organic cheese

To “rice” the cauliflower:  If using a heavy duty blender like a Vita-Mix, chop the cauliflower into florets and put into the canister, add filtered water to cover cauliflower, turn on blender to low-med speed and wet-chop until the consistency of rice.  Drain off the water.  If you do not have a heavy duty blender, simply use a grater to grate the florets into “rice”.

Heat coconut oil in a non-toxic skillet until melted.  Add onion and garlic and sauté for 2-3 minutes or until soft.  Add cauliflower, cumin, chili powder, salt, chicken stock, and salsa.  Simmer until most of the liquid is boiled off and the cauliflower is cooked through.  (The finished product will be a little firmer than regular rice).

Top with optional toppings if desired.

MAIN DISH IDEA:  Great served with a simple chicken dish:  chicken breasts topped with salsa (check ingredients) cooked at 350 degrees for 15 minutes, add organic cheddar cheese and cook for another 15 minutes.  Super easy!!!

Kimberly RobertoLeave a comment

Blasted Cauliflower – II

Core and Advanced Plan

Serves 4

Vegetables are often thought of as boring, bland, or tasteless.  This is far from the truth!  Vegetables can offer a great source of variety.  Cauliflower is an extremely versatile vegetable and this is just another example of how it can be used.  I will give you this warning:  THEY ARE ADDICTIVE!

photo1 head of cauliflower
1/8 cup of olive oil
1/2 tsp granulated garlic + 1/4 tsp sea salt
1/2 cup of nutritional yeast  (not to be confused with brewer’s yeast – this is a highly nutritious condiment)

Optional (these are great spicy):  1/4 tsp black pepper, 1/4 tsp crushed red pepper or a sprinkle of cayenne pepper

Preheat oven to 400 degrees.
Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower florets into small pieces.
In a large bowl, combine the olive oil, garlic, salt and nutritional yeast. Add the cauliflower pieces and thoroughly coat each piece.
Place cauliflower pieces onto a baking sheet lined with parchment paper.  Bake for one hour turning a few times during cooking. You will want them to look browned.

Kimberly Roberto2 Comments

Tahini Kale

This is a power-packed side dish or salad.  The nutrition in this dish is out of this world and so is the taste.  This is a great recipe for people new to kale, even for those who say they don’t like it.  You can customize it to your taste and it is great for packing on the go.  Kale is a superfood loaded with fiber, vitamins, minerals, is loaded with anti-oxidants, is anti-inflammatory, and is a great detox food.

Core & Advanced Plan

Serves 4-6

tahinikale• 2 bunches kale, stems removed and chopped
• 2-3 cloves garlic, minced or pressed
• 3-4 tablespoons of tahini (sesame paste) or almond butter
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon liquid aminos or tamari
• juice of 1 lemon

Optional add-ins:  nutritional yeast, chickpeas, raw cashews, slices almonds, sesame seeds, chopped red onions, hemp seeds, etc.
Depending on the size of your kale bunch, you can adjust the quantities.  Feel free to add more or less of any of the ingredients – just do it to your own taste.

Put all ingredients in a large bowl and massage the kale with your hands, really working the mixture together and breaking down the kale.  It should reduce quite a bit.  Serve immediately or store in the refrigerator.

tahinikaleingredients

Kimberly Roberto3 Comments

Roasted Vegetable Lasagna

Serves 4-6

Core and Advanced Plan

This recipe takes a bit of preparation but is well worth it.  Make it when you have some extra time and use the leftovers for lunches.  You won’t even miss the pasta!1 large eggplant, sliced into 1/4 inch rounds
1/2 pound mushrooms, sliced
3 small organic zucchini, sliced lengthwise into 1/4 inch slices
2 organic red bell peppers
3 tablespoons olive oil
1 clove garlic, minced
1 15 ounce container organic ricotta cheese
1/2 teaspoon pepper
1/4 cup grated parmesan cheese
1 organic egg
1 teaspoon sea salt
1 26 oz jar pasta sauce (or homemade)- check ingredients – look for NO sugar
2 cups organic mozzarella cheese, grated
3 tablespoons basil, mincedSpread eggplant and mushrooms on a parchment lined baking sheet.Place zucchini and red pepper on a second pan.Combine oil and garlic and spread over both trays of vegetables.  Sprinkle with salt and pepper.  Bake uncovered at 400 degrees for 15 minutes.  turn vegetalbes over and cook until soft. In a bowl, combine the ricotta cheese, parmesan cheese, and egg.  Spread about 1/ cup pasta sauce in a 9 inch x 13 inch glass baking dish.  Layer with half the ricotta cheese mixture, half of the vegetables, a third of the pasta sauce, and 2/3 of the mozzarella cheese.  Sprinkle with basil if desired.  Repeat layers.   Top with remaining pasta sauce and cheese. Cover and bake at 350 degrees for about 40 minutes.  Uncover, sprinkle with remaining cheese.  Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.  Let stand for 10 minutes before cutting.

Kimberly RobertoLeave a comment

Blasted Cauliflower

Serves 4

Advanced & Core Plan

I modified this recipe from the “Once Again” company that makes cashew butter.  It was worth a try and definitely passed the test.  I like this on it’s own or added to a creamy soup.

1 head cauliflower, cut into florets
1/2 cup cashew or macadamia nut butter
2 tablespoons olive oil
2 tablespoons curry powder
1/4 teaspoon sea salt

Whisk together the nut butter, curry powder, olive oil and salt.  Add florets and mix to coat.  Spread out on a baking sheet or cooking stone and put under the broiler (4-5 inches from the heat).  Cook for 8-10 minutes until tender and golden brown.

Kimberly RobertoLeave a comment