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Mashed cauliflower - 6 servings
Ingredients
1 cauliflower - chopped small
5 oz butter
salt to taste
Process
- In a large pot add enough water that won't all evaporate during the steaming.
- Place the cauliflower in a steamer(See the pictures below for an example of a stainless steel steamer). Place the steamer inside the pot, put the lid on and cook it on high.
- Steam the cauliflower until very soft (15 to 20 minutes should do it).
- In a large bowl add the steamed cauliflower, butter and salt. Using a potato masher, mash the mixture until the texture is similar to mashed potatoes.
- It can stay fresh in the refrigerator for many days.
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Broccoli and seaweed salad - 2 servings
Ingredients
1 to 2 broccoli heads cut up small (not tiny)
4 tbsp dry wakame seaweed
2 tbsp soy sauce
1 tbsp rice wine vinegar
1/2 tsp sugar
optional - a few drops of sesame oil
3 tbsp extra virgin olive oil
Process
- In a large pot add enough water that won't all evaporate during the steaming.
- Place the broccoli in a steamer. Place the steamer inside the pot, put the lid on and cook it on high.
- Steam the broccoli until soft (5 minutes should do it).
- In a medium bowl add the wakame seaweed and 1 cup of water. Set the timer for 5 minutes.
- Drain the the seaweed using a strainer.
- In a small cup add the soy sauce, vinegar, sugar, sesame oil and olive oil and stir well.
- In a medium bowl mix the broccoli, seaweed and dressing. Finally, sprinkle the bonito flakes on top.
* Cooking tip * - The seaweed will only stay fresh one day in the refrigerator.
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Brussels sprouts and sauerkraut salad - 3 servings -
Ingredients
20 to 30 brussels sprouts cut into 1/4 pieces
4 tbsp extra virgin olive oil
salt & pepper to taste
1 cup sauerkraut (preferably raw)
optional - 1 tbsp balsamic vinegar
Process
- Preheat oven to 400 F.
- In a large bowl, mix the brussels sprouts, salt & pepper and 2 tbsp of olive oil.
- In a large baking pan arrange the brussels sprouts.
- Bake for 15 to 20 minutes or until soft.
- In a large bowl add the brussels sprouts, sauerkraut and 2 tbsp of olive oil and mix well. Optionally, mix in the balsamic vinegar.
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Kale and bacon salad - 2 servings-
Ingredients
1 kale bunch - chopped into small pieces
12 oz bacon - cut into 1/2-inch pieces
salt & pepper to taste
2 tbsp balsamic vinegar
Process
- In a wok or very large pan add the bacon and fry until medium done.
- Add the kale and cook on high until kale is slightly wilted.
- Add the salt & pepper and the balsamic vinegar and mix well.
- Serve warm.
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Sauteed cabbage - 3 servings
Ingredients
1/2 cabbage cut in half and then sliced
salt to taste
4 tbsp duck, pork or bacon fat
optional - 1/4 tsp fennel seeds
Process
- In a large wok, add the fat and then the cabbage and optionally, the fennel. Stir occasionally until the cabbage is soft.
- Add the salt.
- Serve warm.
* Cooking tip * - When choosing cabbages, look for round ones, avoid flat tops.
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Guacamole - 2 servings
Ingredients
- 2 avocados - chopped
- 2 tbsp freshly squeezed lemon or lime juice
- optional - 2 tbsp onions - chopped small
- 10 cherry tomatoes - halved
- 2 tbsp extra virgin olive oil
- 2 tbsp cilantro - chopped (you can substitute with parsley)
- 1/4 tsp salt then salt to taste
- dash of cayenne pepper (you can substitute with black pepper)
Process
- In a medium bowl add all of the ingredients and mix well.
- Serve immediately otherwise it will start to get darker.
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