by dnshah | Apr 28, 2019 | Diet and Weight Loss, Recipes, Side Dish, Stress Management
Serves 4
INGREDIENTS
1lb Kale, stemmed & chopped
1 cup cherry tomatoes, halved
½ cup vegetable stock
¼ onion, sliced
4 garlic cloves, minced
1 Tablespoon lemon juice
2 teaspoons EVOO
Dash black pepper
METHOD
- In a large pan over medium heat, sauté onions and garlic in EVOO until lightly toasted (1-2 minutes).
- Mix in stock and kale and cover to simmer, lowering heat to medium low.
- Cook until kale wilts (5 minutes)
- Mix in tomatoes, and continue cooking until kale is tender.
- Plate the kale, topping it with lemon juice and pepper.
by dnshah | Mar 29, 2019 | Diet and Weight Loss, Main Dishes, Recipes, Side Dish
An amazing substitute for meatballs in pasta or a great appetizer. Makes 10-12 vegan balls.
INGREDIENTS
1 large head of broccoli, florets and tender stem, minced
¼ cup finely chopped onion
¼ cup finely chopped celery
1 teaspoon dried basil
1 Tablespoon nutritional yeast
1 teaspoon EVOO
½ teaspoon dried oregano
½ teaspoon garlic powder
½ chipotle pepper
⅓ teaspoon salt
¼ teaspoon ground black pepper
¼ cup almond meal
¼ cup bread crumbs, gluten-free if desired
1 chia seed egg: 1 Tablespoon chia seeds + 3 Tablespoons warm water, allow 2 minutes to gel
OPTIONAL: ¼ cup vegan cheese shreds
METHOD
- Heat oil over medium heat.
- Add onions & celery and cook for 3-4 minutes.
- Pulse the broccoli and basil in a food processor until minced. Add to the pan.
- Mix in salt and cook for 3-4 minutes to draw out excess moisture. Take off heat.
- Mix in the spices, almond meal, and breadcrumbs. Make the chia seed egg.
- Mix in the vegan cheese shreds if using. Add more breadcrumbs if needed.
- Preheat the oven to 400 degrees F / 200ºc.
- Prepare a parchment lined baking sheet.
- Shape the mixture into balls. If the balls are too crumbly, sprinkle some non-dairy milk and mix well.
- Place on prepared baking sheet.
- Bake for a total of 20 to 25 minutes or until crisp and golden on the outside. Serve warm with marinara or over spaghetti or as veggie balls in a sub sandwich.
by dnshah | Oct 13, 2018 | Recipes, Side Dish
Serves 12
INGREDIENTS
4 cups riced cauliflower (1lb)
1 ¼ cups yellow cornmeal
6 large eggs, yolks and whites separated
¾ cup shredded cheese of choice
6 Tablespoons ghee, or EVOO
1 ½ Tablespoons honey
1 Tablespoon baking powder
2 serrano chili peppers, diced; extra for toppings
¾ teaspoons turmeric
Nonstick cooking spray, for muffin tray
Salt & pepper, to taste
METHOD
- Preheat oven to 350°F.
- Spray a 12-cup muffin tray.
- Microwave the cauliflower 3-4 minutes. Cool for 10 minutes.
- Transfer cauliflower to a clean straining cloth and squeeze to release moisture.
- In a large mixing bowl, combine the strained cauliflower, cornmeal, cheese, ghee, honey, baking powder, egg yolks, chili, salt, pepper, and turmeric until well combined.
- Beat the egg whites with an electric mixer until stiff peaks form (3-4 minutes).
- Fold half of the whites into the cauliflower mixture until well combined. Repeat with remaining egg whites.
- Pour ½ cup of batter into each muffin cup and optionally top with additional chili slices.
- Bake until a toothpick inserted into muffin center comes out clean (20 minutes).
- Cool for 10 minutes on a cooling rack.
- Serve at room temperature.
by dnshah | Aug 9, 2018 | Recipes, Side Dish
Servings 6
Adapted From Nancy Anne Harbord
INGREDIENTS
• 1 small (15cm wide) pumpkin
• 4 large potatoes
• 10 oz. water
• 4-6 oz. heavy whipping cream
• 3 ½ oz. feta cheese
• 2 oz. grated parmesan
• 2 garlic cloves crushed
• 6 fresh sage leaves
• 10 scrapes whole nutmeg freshly grated
• salt and pepper to taste
• Pinch of thyme and oregano
METHOD
1. Preheat the oven to 445° F. Find a baking dish about 12 x 8 inches or similar. Cut the pumpkin in half and scrape out the seeds and fiber. Put this in a saucepan with the water, garlic and sage. Microwave the rest of the squash for 2 minutes – this will help you peel it – and remove the skin. Add this to the saucepan and bring to the boil – this technique creates a flavorful, beautifully orange stock from what would have ordinarily been thrown away. Reduce to a simmer and cook for about 20 minutes.
2. While the stock is simmering, slice the pumpkin on the mandolin and set aside. When the stock is ready, strain it into another container to remove the squash remnants and sage – press them in the strainer to extract maximum flavor – and return to the saucepan. Add the cream, nutmeg and salt and pepper. Taste the stock – it should be flavorful and fairly salty as it will need to season both the potatoes and pumpkin in while it bakes. Pour a little stock into the bottom of a baking dish to prevent the vegetables sticking.
3. Using the mandolin, cut the potatoes (doing this at the last minute stops them browning). Start layering the potatoes and pumpkin, alternating, keeping the vegetables overlapping but fairly loose so the liquid will be able to penetrate. When you have finished layering, pour over the rest of the liquid making sure there is still about ½ inch left at the top to allow for bubbling up. Cover with foil and put in the oven.
4. Cook for about 30 minutes, to bring a gentle boil in the dish, then turn the oven down to 350° F and cook gently until a knife poked through the vegetables reveals them to soft and thoroughly cooked – about two hours. Take it out of the oven, sprinkle with the cheeses, herbs and freshly ground black pepper. Return to the oven for about 10 minutes until cheeses are melted and toasty. Rest for about 10 minutes, then serve.
by dnshah | Aug 3, 2018 | Side Dish
Adapted from a recipe by Terri Gruss
Makes 24 pieces/ 8 servings
Dry ingredients
- 1 ½ cups brown rice flour, course
- 1/2 cup sorghum flour, course
- 1/2 cup tapioca flour, course
- 1 1/2 teaspoons sea salt
- 3/4 teaspoon xanthan gum
- 3/4 teaspoon guar gum
- 1 Tablespoon choice of Italian herbs
- 2 ¼ teaspoons (1 packet) dry active yeast
Wet ingredients
- 1 cup eggbeaters or 4 egg white substitute
- 1 ¼ cup warm water
- 3 Tomatoes, sliced thin rounds
- ¼ Onion, sliced thin hemispheres
- 3 Tablespoons olive oil
- 1 Tablespoon honey
- ½ Tablespoon dried rosemary
- 1/4 teaspoon coarse sea salt
Notes
Flours – Finely milled flour won’t work well. Mill or buy course flour. Bob’s Red Mill works.
Eggs – Ener-G egg substitute works also if trying to make this bread vegan.
Honey – Can use any other sweetener if trying to make this bread vegan.
Topping – Can vary. Try green & black olive or pear & mock cheese
Method
- Generously spray a canola oil spray on an 11×17 sized cookie sheet (or similar sized).
- Make a ferment starter by combining a portion of brown rice flour (1/2 cup), yeast, honey, and ½ cup of warm water. Mix well with a fork and place in a covered container into your cold oven with the light on. It should have risen some by the time you use it. If not repeat this step with different yeast.
- Combine all remaining dry ingredients and whisk thoroughly. Set aside.
- In a mixing bowl, add the egg whites and mix (stand mixer or electric hand mixer) until frothy and bubbly. Add 1 T of olive oil and mix on low a bit to blend evenly. Add the ferment starter and the dry ingredient mixture and the remaining ¾ cup of warm water. Initially beat on low to blend all ingredients, and then beat on high for approximately 4 minutes until smooth and thicker.
- Using a spatula, scrape the dough batter into the prepared pan. Dip the spatula in water and smooth out the top of the batter. Using damp fingers, poke dimples into the batter evenly. Cover and set in the oven with the light on for 2 hours. Keep the spatula handy.
- Remove the risen batter from the oven.
- Preheat the oven to 375° F / 190° C.
- Drizzle the remaining 2 T of Olive oil over the top of the bread dough batter.
- Using the spatula, carefully spread the oil without poking into the batter.
- Arrange rows of tomato and onion evenly on batter.
- Finally topping with rosemary and coarse salt.
- Place into preheated oven and bake for 35 minutes.
- Cool on a wire rack before cutting.
- Cut into 24 squares and put into a sealed container.
- Serve at room temperature or hot.
by dnshah | Jul 8, 2018 | Recipes, Side Dish
Source: The Anti-HPV Diet: How I Fought HPV Naturally by Following this Carefully Researched Lifestyle Plan By Sara Ashley
INGREDIENTS
2 lbs carrots
1 tablespoon olive oil
salt and pepper to taste
METHOD
- Preheat oven to 425 degrees.
- Peel and slice carrots into french fry shaped pieces.
- Toss carrots with olive oil, salt and pepper.
- Arrange carrots in a single layer on baking sheet. Bake for 15 minutes then flip each fry.
- Continue to bake until fully cooked and slightly crispy, about an additional 15 minutes
