Category Archives: vegetarian

Thursday, May 3, 2012

Simple Curtido (El Salvadoran Cabbage Salad) SCD Friendly

A few years ago, my dear friend Deborah introduced me to curtido; and it was love at first bite.  I’ve made it many, many times since then.  Today this dish holds a special place in my heart, an example of how food connects us. Last October Deborah moved to Connecticut with her family and we miss them all very much. We met when our daughters were just about 2 years old.  They were fast friends, and so were we.  And we were pretty much inseparable for the better part of four years.  Among so many other things, she shared my love of food and cooking.  And let me tell you, she can bake a cake like nobody’s business!  So whenever I make curtido, I think of my special friend across the countryand smile.
You know I’m a sucker for cabbage. This dish is typically made with slightly wilted cabbage (from a quick blanch) and much more vinegar.  However, I prefer to make this raw and wilt the greens in a small amount of vinegar.  This dish is best served after marinating for 6-8 hours.  My advice is to make it the night before!

Ingredients
-1 lb green curly cabbage, thinly sliced
-2 large carrots, peeled and grated (or julienne)
-4.5 ounces red onion thinly sliced (about 1/2 an onion)
-1/2 cup apple cider vinegar
-3 tablespoons oil
-1/2 teaspoon salt
-1/2 teaspoon dried oregano
-1/2 teaspoon dried cumin 
-1/2 teaspoon garlic granules
-1 tablespoon + 1 teaspoon honey (for vegan, add agave or a few drops of stevia) 
-A few turns of the pepper grinder

How To
1.  In a large bowl combine cabbage, carrots and onions.
2.  In a separate bowl (I use a Pyrex), combine vinegar, oil, salt, oregano, cumin, garlic, honey and pepper.
3.  Pour vinegar mixture over cabbage.
4.  My favorite method for mixing all the ingredients is to cover the bowl with a lid, then shake, shake, shake.  
5.  Store covered in fridge until ready to serve (at least 6 hours).

This is my son’s favorite salad!  

And up next
Posted by Amber at

Labels: raw, salad, SCD, sides, vegetarian.

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Monday, April 30, 2012

Raw-licious Lemon Cookies (SCD Friendly)

After I made my raw carrot cake cookies (inspired by these), one of my readers inquired about the lemon cookies.  I’m not sure if you’re familiar with these raw cookies, but you can check them out here.  They popped up in my Coop a few months ago.  I tried the carrot cake cookies first and was shocked by their deliciousness,  but the price tag is rather discouraging ($6 per bag – and it’s a tiny bag folks).  I was successful in making the carrot cookies at home.  Naturally, the lemon cookies have been on my mind.  So a few weeks ago I made a batch and they were outrageously good, the perfect burst of lemon with all the benefits of a raw, live food.  These differ in one respect from the store bought variety, they aren’t a crunchy cookie.  They are soft, but equally wonderful.  I like them both ways, and I have to tell you, the flavor is spot on.  So if you’ve tried these, and love them, try making them at home (this batch yields 60-70 cookies depending on how big or small you make them)!  And you might be able to get that crunch if you dehydrate longer.  I made both cookies and balls with this batch.  And by the way, my kidsLOVE these.  What a super healthy snack.  I’m making these next!
Ingredients 

-14 dates, pitted and soaked in filtered water until soft (the soaking time will depend on how soft or hard your dates are to begin with.  I usually soak mine for 6 hours or until super soft)
-4.5 ounces unsweetened shredded coconut (1 cup)
-1 cup sesame seeds (soaked for 10 hours)
-1/2 teaspoon lemon flavor (or to taste, start with 1/4 tsp)
-1 teaspoon lemon zest

How To
1.  In food processor fitted with the s-blade, add dates and blend into a paste. Add in lemon flavor, blend.   
2.  In another bowl, add coconut, well drained sesame seeds, and lemon zest.  Mix well. 
3.  Add date mixture to coconut, sesame seeds, and lemon zest and with clean hands, mix well. 
4.  Form into little cookies or balls.
5.  Place in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 hours (or more).  Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrients.  I have no idea how these would work in the oven, but please let me know if you try.  

Notes:

*I put my dehydrator in the laundry room and just forget about it.  
*If making the balls, dehydrate 105 degrees for 12-15 hours.  They will be soft and chewy.  



Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Raw Foods ThursdayFresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunch Box Love Fridays Feed Your Soul Friday, Allergy Friendly Friday, Superfood Sunday 

Posted by Amber at

Labels: cane sugar free, cookies, dairy free, dessert, gluten free, grain free, nut free, raw, SCD, vegan, vegetarian.

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Friday, April 27, 2012

Carrot Apple Soup with Ginger and Lemon (SCD Friendly)

 We had a spring storm this week, and so it was just cold enough again for soup (last weekend it was 95 degrees here in Northern California – carazzay!).  This carrot-apple soup is quite delicious, but also very special.  It’s the first thing I make when I have a Crohn’s flare-up, as it helps aid my body in healing while providing nutrients and energy.  It’s incredibly easy to digest, full of vitamins, anti-inflammatory ginger, and filling to boot.  Really the whole package.  And this is definitely a year round soup, as it would taste amazing chilled on those hot summer evenings; perfect with a crisp, cool salad. 
Enjoy my friends.  Salud!   

Ingredients
-2 1/2 lbs carrots, peeled and chopped 
-4 medium red apples, peeled and chopped 
-1/2 yellow onion, small chop 
-1 cup coconut milk 
-4 1/2 cups filtered water
-1 teaspoon salt 
-2 tablespoons fresh squeezed lemon juice
-2 teaspoons fresh grated ginger 
-3 tablespoons oil (I use grapeseed)

How To
1.  In your favorite soup pot add oil, salt, and onions.  Sauté onions until translucent (about 5 minutes)
2.  Add chopped carrots and apple, and sauté for about 2 minutes 
3.  Add coconut milk and water and then bring to a boil
4.  Turn down to a gentle simmer, cover pot and simmer for about 30 minutes
5.  Remove lid and simmer an additional 30 minutes
6.  Turn off heat and let sit for 10 minutes, then blend with immersion blender (or any blender of choice)
7.  Add fresh squeezed lemon juice, grated ginger and serve warm 

Notes:
*Omit raw apple garnish during a flare.  
Posted by Amber at

Labels: dairy free, SCD, Soup, vegan, vegetarian.

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Monday, April 23, 2012

Grain Free Spanish "Rice" (SCD Friendly)

One dish I really miss on SCD is Spanish rice.  We are some HUGE taquería lovers in this house, and I have to say, it’s one of my favorite cuisines.  I never, ever get tired of it.  Once a week we have a fun taquería night with all the fixins’.  Rice has been bothering my digestion (so obvious why grains are not allowed on the SCD).  So I created a grain free Spanish “rice” dish that was a tasty alternative to the traditional version.  It’s made with cauliflower.  And while the texture is different, it was pretty simple getting all those great Spanish flavors in there.  
Salud!      
Ingredients 
-2 medium/small heads of cauliflower, cut cored, and washed 
-1 small yellow onion, diced 
-3 roma tomatoes 
-1 green pepper (optional)
-2 teaspoons Mexican seasoning* (use less for children) 
-2 teaspoons garlic granules 

-1/2 teaspoons salt

-1/2 teaspoon cumin (or to taste) 
-Few turns of the pepper grinder
-1/4 cup oil

How To
Preheat oven to 400 degrees
1.  Mix above ingredients in your favorite roasting dish.
2.  Roast for 25-30 minutes 
3.  Allow to cool a while (make sure it’s not steaming 
for step 4). 
4.  Put half the mixture in a food processor and pulse a few times.  Careful to not over mix, you are simply creating a rice look to the mixture, not a puree.  You could probably do this by hand too, so try it out if you don’t want to lug out the food processor. 
5.  Pulse the remaining half of the mixture until rice-like.
6.  Garnish with cilantro and a squirt of lime.  
Serve

Notes:
*You can find Mexican or Fiesta seasoning at any grocery store.  Or make your own from spices in you bulk foods section.   
Served the “rice” 
Posted by Amber at

Labels: dairy free, gluten free, grain free, SCD, sides, vegan, vegetarian.

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Thursday, April 19, 2012

Roasted Fingerling Carrots ~ Fresh From The Garden (SCD Friendly)

Last weekend we harvested most our winter garden.  Still have some onions and garlic growing.  They do take a while, but worth the wait.  We grew a TON of carrots this year.  The kids LOVED pulling these big gorgeous fingerlings out of the dirt.

I roasted these sweet, tender carrots for dinner that night, and boy were they delicious!  I’m sure we all have our favorite way to roast veggies.  Mine is pretty simple.    
Ingredients
-1 1/2 pounds carrots
-3 tablespoons of oil
-2 teaspoons garlic granules
-1/4 teaspoon salt 

How To
Preheat oven to 400 degrees
1.  In large baking dish, mix ingredients
2.  Roast for 20-30 minutes, until desired tenderness. I like mine with crunch.  

Shared on: Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays)Fat Tuesdays, Traditional Tuesdays, Slightly Indulgent Tuesdays, Kids in The Kitchen Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food WednesdaysPennywise Platter Thursdays, Full Plate Platter Thursday, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Fight Back Friday, Food Adventure Friday, Superfood Sunday,  Potluck Party Friday 

Posted by Amber at

Labels: ACD, adventures in gardening, SCD, sides, vegan, vegetarian.

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Monday, April 16, 2012

Roasted Cauliflower Curry Soup (SCD Friendly)

I’ve come across many cauliflower soup recipes over the years but never made my ownuntil last month that is.  It’s such a delightful soup with a buttery, delicate flavor.  I kick myself for waiting so long.  This is super spring dish, light yet filling, and would probably taste fantastic cold on those hot summer days. My friend Vicky has a wonderful SCD Lentil Cauliflower soup – I love her addition of lentils – so clever.  
Salud friends.     
Ingredients
-1 yellow onion, chopped
-1 cup carrots, chopped
-1 cup zucchini, chopped
-2 lbs. cauliflower (2 medium heads)
-4 cups filtered water 
-1 can of SCD legal coconut milk 
-2 teaspoons green curry paste (or more to taste) 
-1/2 teaspoon ground turmeric 
-1 teaspoon garlic granules (or 2 fresh cloves, minced)
-1 teaspoon salt
-Oil of choice 
How To
Preheat oven to 400
1.  Cut and wash cauliflower.  Toss with a drizzle of oil and garlic granules (or whatever you roast with).  I use garlic granules in place of salt.  Roast cauliflower for 25 minutes, or until slightly browned.  
2.  In a pot, on medium heat, add some oil with onions and salt.  Sauté until slightly wilted.  Add in carrots, zucchini, curry paste, turmeric, garlic grans and sauté for a few minutes.  
3.  Add coconut milk, mix.
4.  Add in roasted cauliflower and water.  
5.  Bring to a boil and turn down to a simmer for about 20 minutes (or until fork tender) then turn off heat and allow to sit for about 10 minutes, then blend with immersion blender (or blender of choice).
6.  Garnish with oil and fresh ground pepper.  

Notes:
*You don’t have to roast the cauliflower.  I’ve made it without roasting, but the roasting adds so much flavor.  So if using raw cauliflower, simmer for about 40 minutes, or until fork tender. Rest, then blend.  
Posted by Amber at

Labels: ACD, SCD, Soup, vegan, vegetarian.

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Thursday, April 12, 2012

Radicchio with Fennel and Apple Topped with Fresh Orange Juice

For a long time there eating anything raw and green was out of the question.  And that’s hard for someone who LOVES salad!  But since starting medication and eating a (mostly at this time) SCD diet, I’ve had a very peaceful digestion (all you Cronies know what I’m talking about).  I’ve enjoyed indulging in salads again from the purples to the greens. However, it should be noted that radicchio is another name for chickory root, which is an illegal food.  So, please take caution when eating radicchio if you are on SCD, especially if you’re having symptoms.  Wait until you’re clear of symptoms to include this in your diet (and thank you to one of my readers for pointing this out to me!  You are awesome).  

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).  
Call me a salad eaten’ girl again! 

Ingredients 
-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 
Serves 4 

How To
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.”   


Posted by Amber at

Labels: ACD, dairy free, gluten free, grain free, salad, sides, vegan, vegetarian.

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Saturday, April 7, 2012

Baked Apple and Cranberry Crumble

It’s spring planting day today…but before I dive into that I just HAD to post this recipe really quick.  So I wanted to start the day off right with a Paleo breakfast, but didn’t have a lot of time and didn’t want eggs.  Enough with the eggs! So I literally threw this together with what I had on hand here in my kitchen…and it was AMAZING.  Scott’s eyes rolled back in his head when he took a bite, so there you go.  And the kids will be eating this for snack today (no fuss with snack time).  I’m sure most of my readers will have these ingredients on hand.  One thing I’ve learned with Paleo is you MUST get creative with meals, and especially breakfast.  Throw those old meal traditions out the window.  For breakfast I often eat Paleo legal bread/muffins/rolls, leftovers are a big one (soups, roasted veggies, chicken with fruit, Paleo legal granola with nut milk, eggs of course, mixed with veggies).  Point is, be creative and just eat anything you can that makes you body feel good.  Get those calories, and please always eat breakfast.  Okay, off to play in the mud. Have a great weekend!
 .

Baked Apple with Cranberries (Crumble)
 
Author:
Ingredients
  • 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
    Topping
  • 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
Instructions
  1. Preheat oven to 400 degrees
  2. In an 8x8 glass Pyrex baking dish, mix together the apple cranberry filling
  3. 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.
  4. Bake uncovered for 20 minutes.
Notes
Vegan option: substitute maple syrup or coconut nectar for honey, or any other vegan sweetener of choice.

.

Posted by Amber at

Labels: breakfast, dessert, grain free, Paleo, SCD, vegetarian.

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Thursday, April 5, 2012

Simple Cabbage Sauté (SCD Friendly)

I’m seriously obsessed with cabbage.  I eat it several times each week.  I love it raw, roasted, or sautéed.  And I add just about anything with it from additional veggies, to nuts, meat, or fruit – fresh or dried.  I like to think of cabbage as an equal opportunity foodso inviting and so very complimentary to all.  This weekend I’m experimenting with a new dinner idea (of course with cabbage).  If it works out, I’ll share it with you next week.  It’s a simple dish: roasted teriyaki chicken with sauteed cabbage and veggies (and with a soy-free homemade teriyaki sauce made with coconut aminos).  

Also coming soon, spicy green beans 
(with this teriyaki sauce). 
*
There are 3 main types of cabbage: green, red, and savoy. Savoy is the “curly” cabbage having leaves that are ruffled, deeper ridged, deeper veined, with a milder flavor and a softer texture. 

Health benefits of Cabbage: 
-Cabbage is considered the anti–inflammatory of vegetables
-Cabbage has lactic acid that acts to disinfect the colon
-Cabbage can also be used to relieve headaches
-Cabbage holds anti-cancer properties 
-Drinking cabbage juice from the stem is a good cure for ulcers

More about cabbage here
Simple Cabbage Sauté  


Ingredients

-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)

How To
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

Shared on: Frugal Food ThursdayWellness Weekend @ Diet Dessert and Dogs, Freaky Friday, Fresh Bites Friday, Lunch Box Love Fridays, Friday Food, Superfood Sunday, 

Posted by Amber at

Labels: SCD, sides, vegan, vegetarian.

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Thursday, March 29, 2012

Roasted Asparagus Soup (Vegan/SCD Friendly)

Can you tell I’m on a kick here with the creamy soups?  Cashew cream just adds so much flavor and texture to vegan dishes.  Just love it.  My husband told me this soup tastes like an “asparagus cheese soup.”  So there you go.  

Lemon and thyme make a strong appearance here.  I load on the thyme for its healing qualities (we all suffer from allergies, and thyme is a great way to decrease phlegm and heal respiratory distress).  Thyme also imparts a mild lemony flavor which I love with asparagus. I find that roasting the main ingredients adds far more to the dish than just boiling or sauteing.  You don’t have to roast, but I recommend it.  I served this soup with sauteed lemon pepper Brussels sprouts, and Danielle’s crusty rollsall very complimentary.  
It was like a spring party for my mouth. 
Fabulous. 

Ingredients
-1 lb fresh asparagus, cut in half
-1 medium zucchini, peeled, trimmed and rough chop
-1 medium yellow onion, rough chop
-6 cloves fresh smashed garlic
-3 cups cashew cream*
-4 cups filtered water 
-1 teaspoon salt
-1 tablespoon dried thyme (if using fresh, only add about 1 teaspoon)
-Oil of choice 
-1 tablespoon garlic granules + 1 teaspoon garlic granules 
-1/4 cup fresh lemon juice
-Fresh ground black pepper to taste 

How To
1.  Add the asparagus, onion, zucchini, and garlic to your favorite roasting dish and toss with oil and 1 tablespoon garlic granules
2.  Add to a 400 degree preheated oven and roast for 30-35 minutes
3.  In a large soup pot, add roasted mix, cashew cream, water, salt, and 1 teaspoon garlic granules.  Bring to a gentle simmer, and simmer uncovered for 15 minutes.
4.  Turn down to low, cover and let cook gently for about 30 minutes.  Uncover and turn off heat.  Allow to rest for about 10 minutes, then blend with immersion blender (or blender of choice).
5.  Stir in dried thyme and lemon juice.  Serves 4. 
6.  Garnish with dried thyme, a squirt of lemon and black pepper  

Notes:

* 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.

Posted by Amber at

Labels: ACD, dairy free, SCD, Soup, vegan, vegetarian.

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