Collards and Potato Masala w/ Rice
If you’d like to get more collard greens into your diet, here is a delicious way to do it! Mixed with potatoes in a spicy tomato sauce and served with rice, you’ll never know they are there other than the beautiful green color they give to this dish. Make it as spicy as you like by adding a sprinkle of your favorite hot sauce or kick up the amount of cayenne pepper.
1 yellow onion, chopped
1 clove garlic, minced
1 T finely minced or grated fresh ginger root
3/4 t turmeric
1 t chili powder
1 t cumin powder
1 t coriander powder
1/8 t cayenne pepper
2 – 3 Yukon gold potatoes cut in 1/2 inch cubes (about 2 cups)
8 – 10 oz. collard greens, chopped
1 can crushed tomatoes
Sprinkle of your favorite hot sauce (optional)
Sauté onion in medium size pan over medium high heat until it starts to brown. Add fresh garlic, ginger and spices and cook stirring constantly for one minute. Add 1 cup of water or broth and potatoes. Cover and cook 3 minutes. Add collard greens, cover, and cook until greens are tender. Potatoes should be tender at this time as well. Add tomatoes and desired amount of cooked rice.
A can of chic peas would be a great addition to this recipe.
Hoppin John Salad w/ Kale
Black-eyed peas are an often forgotten legume that is super healthy and really delicious! They have a whopping 13 grams of protein, 11 grams of fiber and provide 88% of RDA of folate, an important nutrient for the developing fetus and important for decreasing symptoms of depression. This salad is fresh and delicious and perfect for hot summer months.
1 cup long-grain brown rice
2 cups finely chopped kale
1 avocado, halved, pitted, and scored in small chunks (olives can be used instead)
5 T lime juice
1 T unseasoned rice vinegar
1 clove garlic, minced
4 green onions, sliced
4 stalks celery, diced
1 red bell pepper, diced
1/2 cup fresh chopped parsley
1 cup raw corn, fresh off the cob
2 cups cooked black-eyed peas
Sea salt
1/4 t cayenne pepper
Chopped tomato for garnish
Boil 2 cups water, add rice, lower heat to simmer, and cook for 20 – 30
minutes until tender. Place chopped kale in a large salad bowl and add
1/4 of the avocado, lime juice, and garlic. With hands, message kale
until tenderized and well coated with avocado and lime juice. Add
remaining ingredients, along with remaining avocado. Mix well. Salt to
taste. Gently mix in tomatoes or garnish on top each serving.
Creamy Cauliflower Kale
This has been one of my favorite dishes while on an elimination diet. It will continue to be one of my go-to meals after I’ve incorporated more foods. I love this dish and it’s so easy! I often add steamed green beans.
1 medium head cauliflower
1 onion, chopped
1 clove garlic, minced
1 bunch kale, finely chopped
1 t turmeric
1/4 t black pepper
Cooked short-grain brown rice
Salt to taste
Break off florets from cauliflower and wash good. Place in a steamer basket or sauce pan with 1 cup water and steam until tender.
While cauliflower is cooking, saute’ onion in a dry sauce pan until it starts to brown. Add garlic and stir 1 minute.
Add 3/4 cup water and chopped kale and cover. Bring to a boil, reduce heat to low and simmer 5 – 10 minutes until kale is tender.
Stir in turmeric and pepper and cook additional minute or two. Stir in desired amount of cooked rice. (Since on an elimination diet I always have cooked rice on hand.)
When cauliflower is tender, blend until smooth. This makes a wonderful gravy to put over any veggies, grains, or potatoes. It’s a great soup base as well or substitute for mashed potatoes.
Pour desired amount of Cauliflower Cream over kale and rice and mix well. Salt to taste.
Add other seasonings as you wish. There are only certain seasonings I can tolerate and because turmeric and pepper are so anti-inflammatory, I’ve made them a daily part of my diet.
Cranberry Relish Salad
From Whole Food American Favorites
This recipe was inspired by my love for cranberry sauce without all the sugar! If you prefer less sweet, use a more tart apple and/or less dates. Cut down on the walnuts if you need to cut back on the fat.
1 medium Fuji apple
1 cup raw cranberries
8 small pitted dates
1/4 cup walnuts
Chop all ingredients in a food processor to a relish consistency.
Whole Food Hummus
1/4 cups brown sesame seeds
2 1/2 cups chick peas/garbanzo beans*
3 T fresh lemon juice
2 cloves garlic, minced
1 t cumin powder
1/4 – 1/2 t paprika
Sea salt
Grind sesame seeds in a coffee grinder until sticky. Add to food processor work bowl along with all other ingredients. Process to creamy consistency. Add broth or water if needed to thin. Salt to taste.
*Home cooked beans make this taste so much better! To cook beans from scratch, soak dry beans in water to cover for 8 hours. Drain well, rinse, and transfer to a crock pot. Cover with water about 1 inch above top of beans. Cook on low for 7 – 8 hours.
Carrot Salad Sandwich
Makes 2 sandwiches
1 small carrot, grated
2 tablespoons chopped pecans
1–2 tablespoons finely chopped red onion
1 teaspoon maple syrup
Vegan mayo
Mustard
Alfalfa sprouts
Avocado
Sliced tomato
Mix together grated carrot, pecans, red onion, maple syrup, and vegan mayo.
Spread two slices of whole grain bread with avocado and mustard. Pile the carrot mixture on one slice of bread and top with tomato and alfalfa sprouts.
Top with second slice of bread, or have it open-faced with a lettuce leaf or spinach. Food for Life Ezekiel 4:9 sesame-flavored bread is excellent! However, for best flavor, this bread is best lightly toasted.
BBQ Vegetable Wraps
1 cup brown lentil, uncooked
2 onions, sliced
1 pound cremini mushrooms, thinly sliced
6 cups small broccoli florets
Blender BBQ Sauce (or other), as needed
Ezekiel Sprouted Wheat Tortillas
(or other whole wheat tortilla or wrap)
Avocado
Prepared Mustard
Creamy Tahini Dressing (see dressings)
Boil 2 cups water in medium saucepan. Add lentils, lower heat, and simmer 25 minutes until tender. Add additional water if needed. Sauté onions in 2 tablespoons water until soft and start to brown. Add mushrooms and cook stirring until mushrooms begin to soften. Add broccoli florets and cook stirring often until tender. Stir in BBQ sauce and mix well. Spread a layer of avocado over whole wheat tortilla. Spread on mustard as desired. Add 1 cup or more of the BBQ vegetable mixture. Spread evenly over tortilla, drizzle on 1 – 2 tablespoons of Creamy Tahini Dressing, roll up and serve immediately. Alternately, you could leave the dressing out of the wrap, top the wrap with shredded lettuce and top with dressing.
Creamy Potato Salad
This potato salad is my version of traditional potato salad with mayo and eggs. The dressing is made with a combination of cashews and seeds, lemon juice, vinegar and dill and in place of the eggs, I’ve added kidney beans which, unlike the egg, is high in fiber, has no cholesterol, and a great source of protein at 27.3% compared to eggs measly 12.6%.
Original recipe is from Whole Food Goodness but revised recipe is in Whole Food American Favorites
*If you don’t have a strong blender such as a VitaMix or Blendtec, soak the nuts and seeds in the liquid ingredients for a few hours to soften and ease blending.