Category Archives: vegetarian
*Omit raw apple garnish during a flare.
-1/2 teaspoons salt
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-1 can of SCD legal coconut milk
This recipe fit the bill on a cold and rainy Tuesday. The warm fennel and apples were savory and cozy, wilting the radicchio just enough, with buttery toasted walnuts, a burst of tart from the cranberries and a splash of fresh orange juice. Love. I ate two HUGE bowls for lunch and more with dinner (added in some SCD legal chicken apple sausage).
-I head of radicchio, cored, sliced and washed
-2 navel oranges
-3 fennel bulbs, sliced
-2 large red apples, peeled and sliced (I used Fuji)
-1 cup walnuts
-1 cup dried cranberries (sugar free and sulfur free)
-1/4 teaspoon salt
-Oil of choice
1. In a large sauté skillet, add a drizzle of oil, salt, and fennel and sauté on med heat for about 5 minutes, or until slightly tender. Add apples and walnuts and continue to sauté on med/low until apples are just tender. Remove from heat.
2. Build your salad.
3. To a plate, add a few handfuls of radicchio. Top with warm fennel and apple sauté, cranberries, and serve with 1/2 an orange. Use the orange as the “dressing.”
- 1 pound of organic green or red apples, peeled and chopped (about 4). I weighed out the apples after peeling and slicing.
- 1 cup dried cranberries
- 3 tablespoons fresh grapefruit juice, orange juice, or lemon
- 3 tablespoons honey
- 1 teaspoons vanilla
- 1 teaspoons cinnamon
- Pinch of salt
- 1 cup room temperature ground almonds, or almond flour (I grind my own here at home. First in the food processor, then with a coffee grinder to created a finer flour)
- 3 tablespoons room temperature coconut oil
- Preheat oven to 400 degrees
- In an 8x8 glass Pyrex baking dish, mix together the apple cranberry filling
- In a separate bowl, with hands, mix ground almonds with the room temperature coconut oil. Break up the coconut oil as much as you can. Then sprinkle on top of apple cranberry filling. You could double this topping, but I had some ground almonds sitting on my counter, so bam, I used them.
- Bake uncovered for 20 minutes.
-2 heads small curly green cabbage
-1 cup leeks (optional, but worth it)
-1/2 teaspoon salt (or to taste)
-1 teaspoon garlic granules (or 2 cloves minced garlic)
-3 tablespoons oil of choice (I use grapeseed)
-Fresh ground pepper to taste (optional, but worth it)
1. Add oil, leeks and salt to a large saute pan. Sauté on medium heat until wilted and soft (about 5 minutes).
2. Quarter the cabbage and remove core. Slice and rinse in bowl of water (or rinse anyway you prefer) and dry well in salad spinner. Add cabbage and garlic granules to leeks and sauté on medium/low heat.
3. When cabbage is slightly wilted remove from heat. I like my cabbage with a bit of crunch (not mushy).
4. Serve warm or room temp (or cold). Garnish with fresh ground pepper.
Serves 4 – 5
* For cashew milk: soak 1 cup of cashews in filtered water 4 to 8 hours. Drain, rinse, and blend with 3 cups filtered water (I use a Vitamix). Poor into glass jar and store in fridge up to 4 days.
Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Pennywise Platter, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Lunch Box Love Fridays, Allergy-Friendly Fridays, Friday Food, Superfood Sunday, Sunday Night Soup Night