Kale ChipsOctober 24th, 2007 by Administrator
Reba Akin, ND
1 bunch curly kale
Extra virgin olive oil
Preheat oven to 350 degrees. Wash the kale, tear off of the stem into large chunks. Place on a baking sheet and dizzle with olive oil, sprinkle with salt and pepper and toss. Spread the kale out on the baking sheet and place in the oven for 15-20 minutes. Kale will dry and crispy but not burned.
Carrot CakeOctober 24th, 2007 by Administrator
Reba Akin, ND
This cake is dairy free and without the frosting it is made without refined sugar. The cake can also be made gluten free.
2 cups whole wheat flour
gluten free option: 2 cups Bobs Red Mills Gluten Free flour blend + 1tsp xanthum gum
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. Salt
1 cup canola oil
¼ cup molasses
¾ cup maple syrup
1 Tbl. vanilla
3 cups grated carrots
1 pound confectioner sugar
½ cup coconut butter
1 tsp. Vanilla
8 ounces tofutti cream cheese
½ tsp. lemon juice
Preheat oven to 350. Grease and flour a 13×9 inch baking pan or 2 9-inch cake pans.
Mix together the dry ingredients and set aside. Beat eggs then add molasses, maple syrup, oil, and vanilla and mix till well blended. Add dry ingredients mix till just blended. Fold in carrots.
Pour into prepared pans and bake for 25-40 minutes.
Mix all ingredients together and spread on cooled cake.
Sautéed GreensOctober 24th, 2007 by Administrator
Reba Akin, ND
1 pound dark leafy greens (Chard, Kale, Bok Choy)
2-4 garlic cloves crushed
1 small onion diced
2 Tbl olive oil
Salt and pepper to taste
Wash greens well.
Remove stems and cut greens into bite-size pieces.
Heat a large frying pan over med-high heat; add olive oil once pan is hot.
Add onion and sprinkle with sea salt sauté onion in olive oil for 3 minutes.
Add greens, stir to mix, cover and let cook for 3-4 minutes until soft. Add garlic sauté for an additional minute.
Remove from heat. Sprinkle with fresh ground pepper and balsamic vinegar.
This green colorful dish is a nutritious delight. Dark leafy green vegetables like chard, kale, collards, and bok choy are rich in fiber, calcium, magnesium, selenium, zinc and vitamins A, C, and E. Additionally onions and garlic are known to be antimicrobial and supportive of the immune system.
Oven Roasted VeggiesOctober 24th, 2007 by Administrator
Easy side dish for a chilly Autumn or Winter evening. Gluten free, dairy free, sugar free. by Dr. Lisa Shaver
Prep time: 30 minutesCooking time: 35-45 minutes Ingredients:
1 medium turnip or rutabaga, chopped into ½” cubes
1 large carrot or 2 medium carrots, chopped into ½” cubes
1 sweet potato, chopped into ½” cubes
1 medium zucchini, chopped into ¾” cubes
1 medium eggplant, green top, shiny skin and firm to touch, chopped into ¾” cubes
1 red, yellow or orange pepper, chopped into 1” cubes
1 medium red onion, chopped into 1” cubes
2 Tbsp olive oil
1½ tsp fresh rosemary
½ tsp salt
¼ tsp pepper
1. Pre-heat oven to 400 degrees.
2. Cut vegetables as directed*, as denser root vegetables need smaller pieces to decrease cooking time. Place in large bowl or large 1-gallon ziplock, add olive oil, salt, and pepper and rosemary**. Toss or shake. Spread evenly into one layer on baking sheet.
3. Bake for 35 – 45 minutes, turning every 10 minutes.
4. Vegetables should yield when a sharp knife is inserted into center of vegetable.
5. Great when served with a meat, poultry or tempeh dish. May add tempeh to vegetables as complete meal.
- *any combination of above vegetables may be used. Potatoes may be added, or used exclusively for roasted rosemary potatoes.
- ** if using dried rosemary, crush the rosemary with a knife or in a mortar and pestle or coffee grinder first.