Parsnips are a fantastic vegetable because of their natural sweetness when cooked. Add lemongrass, kaffir lime leaves, and ginger and you have the perfect balance of flavors!
Tag: vegetarian
Dandelion greens are one of my favorite bitters! They’re not for everyone, but I enjoy their unique flavor.
On a cold Fall day nothing warms me up like a nice warm bowl of soup! Here is one of my favorite soup recipes.
Ingredients:
- 1/2 Spanish onion (chopped)
- 1 small garlic clove (chopped finely)
- 1 teaspoon curry powder
- 1 large organic sweet potato, peeled and diced (about 1 1/2 cups)
- 1 medium organic butternut squash, peeled, seeded, and cubed (about 2 1/2 cups)
- 3 organic carrots, peeled and sliced
- 1 teaspoon sea salt, or to taste
- 1 tablespoon olive oil or coconut oil
- 1/2 teaspoon cumin
- 4-5 cups vegetable stock or chicken stock (add 2 cups coconut milk/cream if you prefer a creamier soup in place of 2 cups stock)
- 1/2 teaspoon ginger powder
Instructions:
- Sauté the onion, garlic, and spices in olive oil until onion is soft, about 5 minutes.
- Add all ingredients to a slow cooker, and secure the lid.
- Turn it on low, and leave for 6 hours.
- Use an immersion blender to make a smoother texture.
- Garnish with chopped parsley or scallions.
Enjoy!
Jenice
Sweet potato cakes are delicious! They are a perfect side dish served with breakfast, lunch or dinner!
Ingredients
2 large sweet potatoes, scrubbed and grated
1/4 cup grated onion or 1 tablespoon onion powder
1 egg
2 tablespoons chopped cilantro
1/4 cup coconut flour or rice flour
1/2 teaspoon sea salt
2 teaspoons coconut oil
Directions
- In a large bowl, mix all the ingredients.
- Using a large spoon, scoop out the mixture and place it into a large greased skillet over medium-high heat.
- Gently press out the scoops to form patties.
- Fry a few at a time, until golden brown and slightly crispy. About 3-5 minutes on each side.
Tip – After shredding, squeeze as much moisture as you can out of the potatoes.
I hope you enjoy!
Jenna
Punjabi cabbage is an aromatic northern Indian vegetable dish that is often served with meat or other vegetarian dishes. If you love the flavors of India, this dish is for you.
Ingredients
- 1/2 chopped yellow onion
- 2 finely chopped garlic cloves
- 1 inch piece of fresh ginger, peeled and chopped
- 4 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 head of cabbage, shredded (core removed)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon chili powder
- 1 tablespoon ghee (clarified butter)
Instructions
Finely chop the onion, garlic, ginger and chili in a food processor or chop with a knife. Make sure if you use a food processor the mixture does not become a paste.
Heat the oil in a heavy-based frying pan over low heat and fry the onion mixture until softened, but not browned.
Add the cumin seeds and turmeric to the pan and stir for 1 minute.
Mix in the cabbage, stirring until all the cabbage is well coated with the turmeric mixture.
Add the salt, pepper, ground cumin, coriander, and chili powder.
Stir the cabbage, then cook for 10 minutes with the pan partly covered, stirring occasionally until the cabbage is soft. If the cabbage mixture begins to stick to the pan or is too dry, add 1-2 tablespoons water.
Stir in the ghee and season with salt, to taste.
Enjoy!
Salad
3-4 cups baby spinach (or mix of arugula and spinach)
1 small raw beet (peeled and cut into 1 inch cubes)
1-2 shredded carrots (optional – I did not include them in my version, but they do make a tasty addition)
½ c red onion
1/2 avocado, cubed
Large handful of slivered almonds (optional: you can use sprouted raw sunflower seeds, by Go Raw, as well)
Dressing
Combine all dressing ingredients in blender, and blend on high until smooth and creamy.
½ c unsweetened almond milk
1 T apple cider vinegar
1 T olive oil
1 T Dijon mustard
Juice from ½ small lemon
Salt, pepper, garlic powder to taste
½ avocado, mashed into rest of dressing ingredients
Pour dressing over Salad and toss until fully combined.
Photo by: Happy, Health, & Whole