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.

 

 

 

 

Spicy Thai Kale & Chic Peas

I have fallen in love with Indian food! The flavor is so AMAZING with all the wonderful spices! Kick up the heat in this dish by adding a little cayenne pepper. This Spicy Thai Kale dish is such a quick and easy dish to make, it’s satisfying and super nutritious! 

 

 

 

 

 

 

1 cup short grain brown rice

1 onion, finely chopped

1 T minced fresh ginger

2 t chili powder

1 t turmeric

1 t cumin 

1 t coriander

1/2 cup diced mild green chilies

2 cups chopped cremini mushrooms

1 cup water

8 oz. kale, finely chopped (about 1 bunch)

1 1/2 cups cooked chic peas

1 14 oz. can crushed tomatoes

1/4 cup natural unsalted peanut butter

Sea salt

 

Boil 1 cup water in a small saucepan. Add rice, cover, lower heat, and cook until tender, about 25 – 30 minutes.

Dry sauté onion and ginger for 3 minutes, adding a tablespoon of water if needed to keep from sticking.  Add spices, green chilies, mushrooms, chopped kale, and water. Bring to a boil, lower heat to medium, and cook until kale is tender. Stir in chic peas and tomatoes, and continue to cook 5 more minutes. Stir in peanut butter and serve over desired amount of rice.  Salt to taste.  

 

Apple Cobbler

This Apple Cobbler is my favorite fall dessert! It’s super easy to make with all whole-food ingredients that you probably have on hand.  It’s vegan and is sweetened with apples, figs or dates and has no nuts or oils. It’s so healthy you could have it for breakfast! 

 

 

 

 

 

Fruit Filling

6 cups chopped apples, divided

4 dried figs or dates soaked* in ¼ cup water

1 tsp cinnamon

1/4 tsp cardamom

1/8 tsp nutmeg

1 tsp vanilla

 

Chop apples with chop wizard (if available or use other chopper or by hand). Place 4 cups in a large mixing bowl. Place remaining 2 cups apples, soaked figs or dates, water, spices and vanilla in food processor fitted with S blade or blender jar. Blend until smooth. Pour over bowl of chopped apples.  Mix well and transfer to an 8 X 8 cake pan.

 

Crust

2 cups rolled oats

2 cups chopped apples

4 dried figs or dates soaked in ¼ cup water

1 tsp cinnamon

1 tsp vanilla

 

Place oats in a mixing bowl.

Blend apples with figs or dates, water, cinnamon and vanilla until smooth. Pour over oats and mix well till all oats are moist. Carefully place crust over apple filling and spread to cover. Bake at 350 degrees for 23 minutes.

Vegan Fudge Truffles

These Vegan Fudge Truffles are mouthful of rich, chocolatey deliciousness! Make sure you have  a lot of friends to share them with! You wont be able to eat just one. 

Recipe is from my cookbook Whole Food American Favorites

 

 

 

 

 

 

 

 

 1 cup raw walnuts

1/4 cup raw cashews

1/2 cup raw almonds

3 T cocoa powder

2 T flax seeds, ground

35 small pitted dates

1 t vanilla

 

Grind all ingredients in a strong food processor until they stick together. Scoop out 1 tablespoon and roll into a ball. Refrigerate or freeze in a flat storage container. When they have firmed up, you can package them up for friends. Best to be kept cold. 

Cranberry Walnut Cookies

I’m not sure it’s possible for me to have a favorite cookie (I love them all!) but if I could, this Cranberry Walnut Cookie would be one of them. I love the tart from the cranberries, the “zest” from the orange and the richness from the walnuts and chewiness of the oats.  These Cranberry Walnut Cookies are gluten-free, vegan, have no oil or processed sugar, and are a wonderful addition to your holiday cookie plate.

Recipe is from my cookbook Whole Food American Favorites.

 

 

 

 

 1 cup raisins

1 1/2 cups raw walnuts

1 1/2 cups rolled oats

1/2 cup dried cranberries (preferably fruit juice sweetened)

Zest of 1 small orange

1 t vanilla

Soak raisins in 1/2 cup water for at least 2 hours. Grind walnuts, oats, and raisins with soak water in food processor until dough-like consistency. Add cranberries, zest, and vanilla, and process just to incorporate. Scoop out dough, place on a cookie sheet lined with parchment paper, and flatten with a fork. Bake at 300 degrees for 20 minutes.

 

Pomegranate Vinaigrette

This Pomegranate Vinaigrette recipe is the perfect way to dress up a winter salad! Super easy to make with  only 6 wholesome ingredients. And it’s vegan and gluten-free. The sunflower seeds add extra creaminess but if you are sensitive to seeds, leave them out.

 

 

 

 

 

1/3 cup water

5 small pitted dates

1 T raw sunflower seeds

1 cup pomegranate seeds

1 T lemon juice

1 T balsamic vinegar

1 t Dijon mustard

Soak dates and sunflower seeds in 1/3 cup water until soft, at least 4 hours to ease blending. Once softened, blend with raining ingredients until smooth.

 

Stuffed Winter Squash w/ Lentils and Kale

When it’s peak season for winter squash, when the “meat” is wonderfully sweet,  this is a delicious and filling meal all by itself but is especially an attractive main dish for Thanksgiving.  It can be served individually in halved or quartered acorn squash, the “bowl” of a butternut squash (my personal favorite) or fill the center of a banana squash. (Although banana squash aren’t usually as sweet.) The savory flavor of the “stuffing” mixes so nicely with the “sweet” from the squash.  

If you have food allergies or intolerances and aren’t able to eat seeds or nuts, replace them with avocado. Just dice or mash avocado and mix it into the stuffing. Having trouble with legumes? Replace some or all with more wild rice. 

This recipe is from my cookbook Whole Food American Favorites.

 

4 – 5 acorn squash or other winter squash

1/2 cup wild rice

1 cup green lentils

1 1/2 cup water or vegetable broth

2 medium onions, chopped

1 cup sliced celery

2 cloves garlic, minced

3 cups chopped mushrooms, cremini or white button

1 large bunch of kale, finely chopped

2 1/2 T Holiday Herb Mix (See below)

1/2 cup roughly chopped pumpkin seeds, walnuts, or pecans

1/2 t pepper

Sea salt

 

Bake squash whole on a baking sheet at 375 degrees for 1 hour or until soft. Let cool. Cut in half lengthwise, scrape out seeds and discard.

Boil 1 cup water in a small saucepan. Add rice, cover, reduce heat to low, and cook 30 minutes until tender. Boil 2 1/2 cups water in a medium saucepan. Add lentils, cover, reduce heat to low, and cook for 30 minutes, stirring once or twice. Over medium-high heat, sauté onion, celery, garlic, and mushrooms in 1/2 cup water or broth until tender. Add chopped kale and 1/2 cup more liquid.  Cover, bring to boil, lower heat to medium, and cook 5 minutes. Add herbs and continue to cook until kale is tender. Add more broth or water if needed to keep from sticking. Add cooked lentils, rice, and pine nuts. Mix well and salt to taste. If needed, warm squash halves in 300 degree oven on a baking sheet before stuffing. Fill center of each squash half with lentil-kale mixture.  Fills about 8 – 10 acorn squash halves.

 

Holiday Herb Mix

1/4 cup rubbed dried sage

2 T dried marjoram

2 T dried rosemary

2 T dried thyme

Grind all herbs in a coffee grinder. Store in a glass container.

Kale Taco Salad

One of my favorite meals while dealing with food sensitivities.  See my cooking video for this recipe here.

 

 

Short grain brown rice (you will need 1 1/2 cups cook but I like to cook plenty to have on hand)

1 onion, finely chopped

1 clove garlic, minced

1/2 cup water

1 bunch kale, chopped and divided

1 cup crushed tomatoes

1 1/2 tsp chili powder

3/4 tsp cumin

1/2 tsp coriander

1/4 tsp turmeric

1/4 chipotle chili powder

Romaine lettuce chopped

1/4 of medium avocado (about 1/4 cup mashed)

1 Tbsp. apple cider vinegar

 

Chop kale finely.

Chop onion and place in a pan over medium-high heat. Sauté until it starts to brown. Add garlic and sauté another minute. Add 1/2 cup water and one large hand-full of chopped kale. Cover and let steam until tender.

In the mean-time, place 1 large hand-full of the chopped kale in a salad bowl. Add avocado and vinegar. Using your hands, message kale with the avocado and vinegar until kale becomes tenderized. Add chopped romaine lettuce. ( I use a couple of handfuls but use as much as you like.) 

When cooked kale is tender, add tomatoes and seasonings. Cook an additional 1 -2 minutes. Stir in cooked rice.

Toss the cooked kale and rice with the raw greens. Add your favorite red chili sauce or dressing. Try my Raisin Vinegar dressing that I describe in my Pseudo Grain Salad recipe here

Toss in plain sauerkraut if desired for a little fermentation.  

Top with chopped tomatoes, raw onion, corn or what ever else you like on your taco salad. 

Simple Italian Greens and Grains

Italian Greens and GrainsHaving food sensitivities has made cooking so simple. It’s still delicious and I love it! I’m not sure I’ll ever go back to my old ways once I’m able to add more foods. 

This is a super healthy dish that gives me the taste of Italian. I’ve listed the “Base Ingredients” that I can tolerate and then have listed additions if you are able to tolerate those foods.

 

 

 

 

Base Ingredients:

1 small onion, chopped

1 clove garlic, minced

1/4 tsp. red pepper flakes

1 bunch rainbow chard, coarsely chopped

1 1/2 – 2 cups cooked long grain brown rice or millet

2 Tbsp. chopped fresh basil or 1 – 2 tsp. dried

1 cup (or more) tomato sauce or canned chopped tomatoes

2 Tbsp. apple cider vinegar

Chopped fresh spinach

 

Sauté onion in sauce pan over medium high heat for 3 minutes until it starts to brown. Add garlic and cook an additional minute. Add 1/2 cup water and  chard. Cover then lower heat and cook until chard is tender, only about 3 – 5 minutes. Stir in desired amount of grain. Add 1 cup or desired amount of tomato sauce or chopped tomatoes. Stir in vinegar. Salt to taste.  Serve mixed with a small amount of chopped raw spinach.

If it’s summer time and you have tomatoes galore, instead of tomato sauce or canned tomatoes, add 2 cups chopped fresh tomatoes. (Don’t add 1/2 cup water)  Cook 5 minutes then add chard.  Add a little water if needed to keep from sticking. Cook until greens are tender then add grain.

Additions if tolerated:

4 sliced mushrooms added with greens

Fresh or dried oregano

 

 

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.

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