Category: Vegetables

Risotto Style Cauliflower

This is a great recipe to replace the typical grains that are so common on the dinner plate.  Cauliflower is one of the only white foods that is healthy.  It is a great substitution for both rice and potatoes and has a much larger nutritional bang.
1 head cauliflower, roughly chopped
1 tablespoon olive oil
1/4 onion, finely minced
1/2 cup vegetable stock
2 tablespoons organic cream
1 tablespoon Italian parsley, chopped
1/4 cup Parmesan cheese, grated
sea salt, to taste
freshly ground pepper, to taste

Pulse cauliflower in a food processor until it is completely chopped to the consistency of rice. Saute the onion in olive oil at very low heat until softened.  Add cauliflower and begin to stir around to coat. Add stock and let cauliflower cook. When cauliflower is tender, add cream. Season with salt and pepper and stir in grated parmesan cheese. Finally, sprinkle with parsley and additional parmesan.

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Lemon-Garlic Stuffed Baby Eggplant

Here is a great dish to make for company or as a nice appetizer or side dish.  It can be difficult to find baby eggplant at times so make sure you grab them up when you see them.

6 baby or small eggplants (about 3 pounds)
3 lemons
2 cloves garlic, thinly sliced
1 tsp dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

Directions

Heat oven to 450°F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so that it remains attached at the top (you can even leave the stem on for a nicer presentation). Arrange the eggplants in a glass baking dish.

Thinly slice 1 of the lemons. Juice the other two lemons. Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit. Season with the salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil (make sure it doesn’t touch the eggplants) and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.

Remove foil and roast for 5 more minutes. Transfer to a serving platter and drizzle with pan juices.

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Ginger Braised Bok Choy

Advanced & Core Plan

Serves 4

Simple, simple, simple but packed with flavor and nutrients.  Bok Choy is arguably one of the healthiest vegetables on the planet.  Therefore, it should be eaten often.  While it is hard to “mess up” bok choy, this is a fail-proof dish that is great with just about anything.

NOTE:  Keep ginger in the freezer and pop it out for grating.  It will last for months in the freezer and you don’t have to worry about forgetting it at the store.

1 bunch bok choy or 2-3 bunches baby bok choy

1 tablespoon coconut oil

1 tablespoon grated fresh ginger (use a microplane for best results)

1/2 teaspoon sea salt and black pepper to taste

Wash bok choy and cut of the hard end and discard.  Slice the remaining stalks and leaves into 1″ strips.  Heat oil in a skillet, add bok choy, ginger, salt and pepper and sautee until tender and wilted.

Kimberly RobertoLeave a comment

Chicken Pad Thai

Advanced & Core Plan

Serves: 4 (we served a family of 5)

This is a favorite restaurant dish that is typically loaded up with sugar and starchy noodles.  Here is an advanced plan version using zucchini sliced and cut into strips for “noodles”.

Although it looks like a lot of ingredients and steps, it if very easy.  The ingredients are all “staple” items you should have on hand.  The stir fry portion is very quick and easy and the sauce just requires adding and stirring.  This one is worth it and is great for leftovers.

 
Zucchini Ribbons
Slice zucchini longways with a mandolin or thin slicer.  Stack 2-3 strips at a time and slice into “ribbons”.  Put in a bowl and set aside.  (NOTE:  save the end pieces that couldn’t be sliced for another use)

 

 

Peanut Sauce
3 garlic cloves, grated
2 inches fresh ginger, grated
1-2 teaspoons Asian fish sauce (check ingredients – look for ones made with anchovies)
1 tablespoon extra virgin olive oil
3/4 cup organic peanut butter OR freshly ground roasted peanuts
1/2 cup liquid aminos or tamari
3 tablespoons brown rice vinegar
1/2 to 1 cup whole coconut milk
Optional:
1/4 cup fresh lime juice or 2-3 kaffir lime leaves (to be discarded before serving)

Mix all ingredients except stock/coconut milk and transfer to a saucepan. Gradually mix in coconut milk, whisking thoroughly.  Heat on low-medium until warm and keep simmering, stirring frequently.

NOTE:  For a peanut soup, the mixture can be thinned with more coconut milk or a little organic chicken stock.

Chicken & Vegetable Mixture

1 tablespoon coconut oil
1 pound organic chicken, cut into chunks
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1/4 cup liquid aminos or tamari
3 large eggs, lightly beaten
1/4 cup unsalted roasted peanuts, coarsely chopped
1 organic red bell pepper cut into strips
1 head broccoli florets, chopped

Optional:

handful fresh cilantro
Lime wedges for garnish
3 green onions, thinly sliced
6 ounces fresh bean sprouts (about 2 cups), rinsed and drained
Substitute any vegetables you want instead of the broccoli

PAD THAI PREPARATION

In a large non-toxic skillet, heat oil over high heat until hot but not smoking. Add chicken, garlic powder, and crushed red pepper; cook, without stirring for 3-5 minutes or until underside of chicken is browned.  Stir and continue cooking until chicken is almost done. Move chicken to the edge of the pan and add the eggs and cook, stirring, until just set, about 20 seconds. Add broccoli and red peppers, cover and let vegetables cook.  Keep warm.

Pour the peanut sauce over the zucchini ribbons.  (this can be a meal on it’s own)  Add the zucchini/peanut mixture to the pan with the chicken and vegetables and serve immediately.  Garnish as desired.  

 

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Kim’s Power Salad

This salad is full of cancer-fighting, immune boosting, digestive aiding superfoods.  Feel free to experiment with the ingredients.  This is a salad you can truly feel great about.

•  Greens – romaine, baby spinach, etc
•  2 tablespoons hemp seeds (the same amount of protein as a chicken breast + high in Omega-3’s and Vitamin E)
•  Sauerkraut – look for the kind made and packed with water, not vinegar.  (Sauerkraut contains phytochemicals which help boost the immune system, is a proven cancer-fighter, helps with digestion with it’s high content of healthful bacteria for the gut, etc)
•  1 tablespoon of tumeric (Tumeric has numerous benefits like protection from cancer, natural antibacterial, detoxification, anti-inflammatory, fat metabolism, etc.)
Handful raw nuts like pecans, walnuts or almonds
•  1/2 avocado
•  Olive Oil & Apple Cider Vinegar (the benefits of Apple Cider Vinegar are far too numerous to list here)

Optional Add Ins:
• Chopped Red Onion
• Black Olives
• Kelp Granules
• Sea Salt
• Sunflower Sprouts

Kimberly RobertoLeave a comment

Wilted Escarole with Beans

This hearty soup is loaded with nutritious greens.  It is perfect for taking the  leftovers for lunch the next day.

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Sea Salt
4 cups organic chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
1 (1-ounce) piece Parmesan

Optional:  grate more parmesan cheese and place on piles on a parchment lined baking sheet.  Bake at 350 degrees until browned and holds it shape.  Serve with the soup.  NOTE:  the parmesan crisps will melt when put in hot soup so you may want to serve them on the side.

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Kimberly RobertoLeave a comment