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. 





Gingerbread Man Cookies

A strong blender such as a Vita Mix or BlendTec, or a strong food processor such as a Kitchen Aid or Cuisinart, is necessary for this recipe.

25 small pitted dates

2 1/4 cups white wheat flour, sifted

2 t baking powder

1/4 t sea salt

1 1/2 t powdered ginger

1 t cinnamon

1/4 t cloves

1/3 cup molasses

1 cup raw cashews

1 t vanilla

Soak dates in 1/2 cup water for at least 4 hours. Mix sifted flour, baking soda, salt, and spices in a large bowl. Blend dates and water with remaining ingredients in a strong blender or food processor until smooth. Add to dry ingredients. Mix well and knead until you have a smooth ball of dough. Wrap in wax paper and refrigerate for several hours until chilled. (This step makes rolling out much easier.) Divide dough in half and roll one half between two pieces of parchment paper.  Roll out to 1/4 inch thick. Cut with a gingerbread man cookie cutter and place on a cookie sheet lined with parchment paper. Bake for 10 minutes at 350 degrees.

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
Alfalfa sprouts
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

BBQ Veggie Wrap

BBQ Veggie Wrap

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)


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

3 lbs red potatoes, scrubbed and cut into
 bite size pieces
Juice of two lemons
1 Tbsp apple cider vinegar
2/3 cup water
1/4 cup raw cashew pieces
1/4 cup raw sunflower seeds
1/4 cup sesame seeds
1 t mustard powder
1 tsp Real Salt or sea salt
1 bunch green onions, including some of the green
2 cups sliced celery
2 cans kidney beans, drained
1/4 cup chopped fresh dill
Cook potato chunks in boiling water to cover until tender. Drain well and rinse with cold water to stop cooking. Set aside to continue to cool.
Blend lemon juice through salt in a *strong blender on high until smooth.
When potatoes are cool, toss in onions, celery, beans, and dill. Add dressing and mix well. Chill and serve. Yields 10 cups.

*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.

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