Category Archives: vegetarian

Tuesday, March 27, 2012

Sautéed Lemon Pepper Brussels Sprouts (SCD/ACD/Paleo Friendly)

I’ve been on a HUGE Brussels sprout kick lately, sauteing them up for lunch, or as a side dish for dinner.  They are so delicious.  I like to keep mine very simple – some salt and fresh lemon juice does the trick my friends.  Ah, the perfect springtime food!  Please try this one for me.   
Curious about these cute little greens?  See here for their history, nutritional info and more. 

Ingredients
-1 lb of Brussels 
-1/2 cup leeks (optional, but worth it)
-1/4 teaspoon salt (or to taste)
-1/4 cup fresh squeezed lemon juice  
-Fresh ground pepper to taste (optional, but worth it)
-2 tablespoons oil of choice (I use grapeseed)

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.  Trim, slice and wash the Brussels.  Add to leeks and sauté on medium heat.
3.  When Brussels are slightly wilted turn off heat and add in lemon juice and mix.  I like my Brussels with a bit of crunch (not mushy).    
4.  Serve warm or room temp (or cold).  Garnish with fresh ground pepper.  
Serves 4
Posted by Amber at

Labels: ACD, appetizer, Paleo, SCD, sides, vegan, vegetarian.

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Thursday, March 22, 2012

Sun Dried Tomato and Artichoke Heart Pasta (SCD/GAPS/Paleo)

I’ve been on a total zoodle kick. Today I used them in a dish I usually prepare with brown rice pasta, and the zoodles (adorably named by Jen) were a perfect substitute!  And this meal comes together quickly, like 10 minutes- no joke!  As someone with IBD, I have a very hard time digesting brown rice pasta (all grains really) which is why I wanted to make it SCD.  This dish was very filling and extremely satisfying, and I felt so light and peaceful.  No digestive distress.  If you haven’t used zucchini yet for the noodle factor, you should because they are awesome. 
Salud!
Sun Dried Tomato and Artichoke Heart Pasta 
GAPS, SCD, Paleo, Vegan

Ingredients:
-1/2 cup chopped onion (red or yellow)
-1/2 cup pitted Kalamata olives
-1/2 cup chopped sun dried tomatoes (confirm ingredients) 
-1 6.5 ounce jar of marinated artichoke hearts (confirm ingredients) 
-2 cups fresh organic spinach 
-4 medium peeled and trimmed zucchinis 
-1 1/2 teaspoons garlic granules (or 3 fresh garlic cloves, minced)
-Oil of choice 
-1 teaspoon dried basil 
-Optional: red pepper flakes and black pepper 

How To:
1.  In a large saute pan, add in some oil and heat on medium low
2.  Add onions, olives, sun dried tomatoes, artichoke hearts, and garlic granules, and saute for a few minutes
3.  Add in spinach and saute until slightly wilted 
4.  Add in zucchini noodles and saute for just a couple of minutes 
5.  Remove from heat, add in dried basil and optional red pepper flakes and black pepper, and a few fresh spinach leaves for garnish

Notes:
*I use this gadget to get the zucchini to look like pasta noodles.
*Or this awesome julienne peeler works great too.
Posted by Amber at

Labels: ACD, dairy free, gluten free, grain free, main dish, SCD, vegetarian.

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Friday, March 9, 2012

Roasted Red Pepper Lentil Hummus (SCD Friendly)

It’s Thursday and it has been a good week.  My deepest thank you for your support and well wishes while healing from my most recent Crohn’s flare.  I’ve never bounced back this quickly and it feels WONDERFUL.  The balance of meds and SCD allowed my body and immune system to heal rather quickly.  We’ve had some gorgeous weather this week and I do believe spring has arrived.  I’ve been making some light dishes and this hummus dip accompanied the kids and me for a fun midweek picnic.  I made two batches.  One for my kiddos (with light garlic granules) and one for me with the full garlic spice you know I love.  Have a beautiful weekend.


Ingredients 

-2 cups cooked green lentils* 
-1/4 cup tahini
-1/4 cup lemon juice
-1/3 cup chopped roasted red pepper
-1/2 teapsoon salt
-2 teaspoons garlic granules, use less for kids. (if using raw garlic, just use a little for the spice factor, or add roasted garlic.  Just make sure you check the spice if making for kids)
-1/3 cup oil of choice (more if needed)

How To
1.  To roast pepper: Preheat oven to 400. Cut 1 red pepper in half, remove stem and insides.  Place the pepper in a glass baking dish, no liquids, just the pepper.  Roast until browned (around 20 minutes, if not browned, roast longer).  Remove from oven and place a towel over the pepper in the glass dish.  Allow to cool.  Remove the pepper skin when cooled.  
2.  To prepare lentils: soak 1 cup green lentils for 6 hours.  After the soak, discard water.  Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) or until water is absorbed. 
3. In food processor fitted with the s-blade, blend cooled lentils, pepper, tahini, lemon, garlic and salt.  
4.  Drizzle in oil, add more if needed  
5.  Store in airtight container in fridge.

Notes
*I was soaking lentils according to the guidelines in the book, but I came across a recent Q&A in which Elaine Gottschall states that soaking lentils 3-4 hours was fine.  I error here on the side of 6.  You can read more Q &A here.  


*
Some beautiful signs of spring in our neck of the woods
mouthwatering organic strawberries
Sweet blossoms on our trees
Snow peas are growing like crazy in our garden
Pretty tulips on the table

Shared on: Real Food WednesdaysGluten-Free WednesdaysWhole Food WednesdaysPennywise PlatterFull Plate Platter ThursdaysWellness WeekendFreaky FridayFresh Bites FridaysLunch Box Love Fridays Fight Back FridayFriday FoodAllergy-Friendly Friday, Superfood Sunday 

Posted by Amber at

Labels: ACD, dairy free, dips, gluten free, grain free, SCD, vegan, vegetarian.

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Monday, February 27, 2012

Super Simple Super Tasty Marinara Sauce – and a funny for your Monday.

I’ve been working on a SCD lasagna recipe.  Almost there!  Can’t wait to share the recipe with you soon.  In the meantime, I wanted to share my homemade marinara sauce.  I have trouble with store bought pasta sauces, as they are just too salty for me.  So with homemade I can control the seasoning.  Plus making your own sauce is a great way to cut down on your kitchen waste (no cans or jars to throw out).  There are a zillion recipes for marinara sauce out there.  What I have for you today is a base sauce, this is delish on its own, but from here you can add in a variety of other ingredients.  See below in notes for some suggestions.  A quick word about tomatoes.  It’s very important to choose meaty tomatoes, or the sauce gets a bit watery.  I find that little slicer tomatoes are very meaty with little juice.  And in the summer it’s all about those gorgeous heirlooms.  I’ve also made marinara with Romas, but the sauce was awfully acidic and watery (see notes below about how to make a less watery sauce, especially if making this sauce for lasagna).  If you find your sauce too acidic, add in a little honey or other sweetener of choice.  Or add in some cashew milk, other thickened nut milk, or full fat coconut milk (just a few tablespoons or until desired taste/texture).  This will create a creamy sauce and cut down on the acid factor.  It’s fun to experiment with marinara.  I hope this recipe will serve as a nice base and get you going. 
Ingredients
-1 medium yellow or red onion, chopped
-3 stalks celery, chopped
-2 1/2 lbs organic tomatoes, chopped (find small slicers during winter and big fat meaty heirlooms during the summer).  If using this sauce for a lasagna, make sure you squeeze the juice out of each tomato.  This yields a thicker sauce.  I don’t recommend Romas.  Round slicers or any meaty heirloom works the best – they are lower in water content and have more tomato meet.  
-A big handful of fresh basil (about 1 1/2 cups)
-1 teaspoon celtic sea salt
-1 tablespoon garlic granules (or 3 cloves fresh garlic, chopped)
-1 teaspoon Italian seasoning
-2 bay leaves 
-Oil of choice 
-Fresh ground pepper

How To
1.  Coat the bottom of your favorite pot with oil, add onions and salt and saute for 3-5 minutes.  Add celery and saute for additional 3-5 minutes.
2.  Add chopped tomatoes, stir and add in garlic granules, Italian seasoning, and basil.  Stir until well combined.  
3.  Mix in bay leaves and fresh ground pepper  
4.  Cook uncovered on med heat/low heat until tomatoes release their juice (about 10 minutes).
5.  Cover and cook on low for 20 minutes.
6.  When tomatoes are cooked down, remove bay leaves and blend.  I use an immersion  blender.  This yields a thick and slightly chunky sauce.  For a smooth sauce, blend with high speed blender or any other counter blender. 


Notes:
*If you are making this sauce for a lasagna, be sure to squeeze all the juice out of the tomatoes before you put them in the pot.  A watery tomato sauce will not work well with lasagna. 
*Here are a few other veggie suggestions for your marinara sauce.
-Red, green, or yellow bell pepper
Zucchini
-Mushrooms
-Yellow winter squash
-Roasted cauliflower
-Carrots 
-Celery root
-Fennel
-Roasted Parsnips
*


I always say: start the week (or day) off on a funny note.  I love this girl – she always makes me giggle!  So awesome.  I’ve said like 99% of this stuff at one point or another.  Come on, you just have to laugh!! 
Posted by Amber at

Labels: ACD, dairy free, gluten free, sauces, SCD, vegan, vegetarian.

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Tuesday, February 7, 2012

Roasted Beets, Cabbage and Green Apples (a SCD friendly recipe)

I am a big fan of roastinganything.  I love to roast like some love to bake.  Peeling and chopping is oddly soothing to me.  And much like your seasoned baker, I find great satisfaction upon seeing the final product.  The transformation is more about the flavor than the look really, but what a grand transformation it is.  Have you ever tried a roasted beet?  It’s a beautiful thing, and not just the color I’m talking about here, oh that flavor.  And cabbage?  Delicious!  This dish was inspired by Valentine’s Day.  I call this an “any-time” dish.  I ate it for lunch, as a main dish, and a side dish and yes, a few eggs made this a great breakfast.  What a fun and healthy way to get a splash of vibrant red on the ever popular lovers Holiday (oh, and be sure to wear a nice big apron to cover your pretty clothes – beets are wonderful but so unforgiving).

Ingredients 
– 1 lb red beets, chopped (about 5)
– 11 oz green cabbage, sliced  (3/4 of small head of cabbage)
– 3 1/2 lbs of Granny Smith apples, chopped (3 extra large)
– 3 tablespoons oil (I use grapeseed)
– 1/2 teaspoon salt
– 1 teaspoon garlic granules

How To
Preheat oven to 375
1.  Add beets, cabbage, apples, salt, oil and garlic granules to roasting pan of choice (I use a 4 QT glass Pyrex).
2.  Mix well
3.  Roast for 35 minutes 
4.  Mix and serve 
*
  Ready for the oven.  
Just love that beautiful color
Posted by Amber at

Labels: ACD, dairy free, gluten free, main dish, SCD, sides, vegetarian.

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Saturday, January 14, 2012

Healthy Green Drink (bulk) Recipe

I now present you with a fantastic bulk green drink recipe, sure to help you get your green-drink-on all month long.  This green drink is the answer for those who cannot, for various reasons, digest large amounts of high fibrous foods (I’m raising my hand here).  I happen to love all greens and could eat them everyday, unfortunately, this isn’t the best choice for intestinal diseases, such as Crohn’s.  Eating too many raw vegetables and leafy greens can really wreak havoc on sensitive intestines.  In an effort to get my greens, I created this bulk green drink.  Partly out of necessity and partly out of laziness (I greatly dislike cleaning my juicer – why does it have 500 parts?).
 

 

Green Drink (bulk) Recipe.
 
Ingredients
  • 3½ pounds carrots, washed and tips chopped off
  • 8 oranges, peeled
  • 3 large cucumbers (about 2 pounds) washed
  • 1 pineapple, peeled and cut into long chunks
  • 10 ounces of spinach, washed
  • 1½ pounds kale, washed
  • Optional: 4 apples
Instructions
  1. Juice all the veggies (FYI: the veggie pulp makes a delicious vegetable stock)
  2. Juice the orange and pineapple
  3. Mix together in a large pot
  4. Pour into favorite storage containers and place in freezer.
  5. Defrost what you need, when you need it, and enjoy a green drink all month long!

 

 

Posted by Amber at

Labels: better digestion tips, digestion, drinks, green drinks, Holistic healing, vegan, vegetarian.

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Friday, January 13, 2012

Delicious Vegetable Stock from Leftover Vegetable Pulp

Want to use that gorgeous, healthy pulp from juicing?  Well here’s a great idea for you.  This week I made a huge batch of green juice and used the vegetable pulp to make a stock.  I have to say this stock is outrageous, bursting with deep flavors of kale and carrots!  Perfect for your vegetable or meat-based soups.
Vegetable Stock

Ingredients
Pulp from: 3.5 lbs. of carrots, 1.5 lb. of cucumbers, 10 oz of spinach, 1 lb. of kale 
2 medium yellow onions, chopped
6 garlic cloves, smashed
3 bay leaves
6 fresh sprigs of thyme
2 teaspoons salt
1 tablespoon peppercorns 
Filtered water (1 or 1 1/2 gallons)

How To
1.  In a large stock pot, combine above ingredients
2.  Simmer for about an hour and a half 
3.  Skim off foam once in a while
4.  Let cool
5.  Strain through cheesecloth and mesh strainer (place cheese cloth on top of a mesh strainer)
6.  Store as desired


Shared on: Wellness Weekend

Posted by Amber at

Labels: how to, soups, vegetarian.

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Wednesday, October 19, 2011

Pasta with Delicata Squash Sauce

I simply adore delicata squash.  I also adore pasta.  I thought these two should meet.  Over the years I’ve made a variety of cheese-less pasta sauces, generally made with various types of squash, and of course nuts, but I have to say, this is my favorite.  I kept the sauce very simple – like a base so it’s very easy to add different ingredients/seasonings.  Stay tuned for more delicata love: chicken and delicata squash enchiladas with vegan sour cream!  

Ingredients:
-4 delicata squash, peeled, seeds removed and chopped 
-1/2 yellow onion, chopped
-Oil of choice for roasting 
-2 teaspoons + 1 tablespoon garlic granules
-1/2 teaspoon salt (or to taste)
-Pepper to taste
-Water for boiling 
-3 cups chopped mushrooms (of choice) I used portobello
-1/2 bag frozen peas, steamed 
-4 1/2 cups gluten free pasta (I used Tinkiada spirals- so lucky they have these in bulk at my Coop)

How To:
1.  Add chopped squash, onions, and 2 teaspoons garlic granules with a drizzle of oil to favorite roasting dish and roast on 400 for about 40 minutes.  Every oven is different, so check at around 30 minutes.  Remove when tender. 
2.  Bring water to a boil and cook your pasta
3.  Add some oil to a pan and saute mushrooms until tender.  
4.  Steam the peas. 
5.  When the squash is done, place in a blender with 1 tablespoon of garlic granules, 1/2 teaspoon salt, and pepper to taste.  Blend, adding water until desired consistency.  I added quite a bit of water and it didn’t dilute the taste.  
6.  Toss some of the sauce with your pasta.  Add mushrooms, peas and combine.
7.  Freeze leftover squash for another day.

Notes:
*This makes a very sweet sauce.  It’s a fun twist on your everyday red sauce, or your pasta primavera. 
*Experiment with different varieties of squash; I’ve used butternut and kombucha.  
*Add different veggies to this dish to transform the flavor: chopped tomatoes, basil, asparagus, different mushrooms, green beans, broccoli, Brussels sprouts, etc.


Posted by Amber at

Labels: fall cuisine, main dish, vegan, vegetarian.

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Tuesday, October 11, 2011

Kale and Golden Beet Salad with Tahini-Cider Dressing

I really love kale, but it doesn’t love me! Having Crohn’s makes it incredibly hard to digest, which is why I rely on green drinks to get my kale.  The other day I was shopping at our local Coop and perusing the salad deli.  There I spotted a tasty looking raw salad with kale as the base ingredient.  I tried it and just about fell over.  It. Was. Amazing.  So I wrote down the ingredients, ran through the store gathering what I needed, raced home and within an hour I had like 5 lbs of this salad – and I am pleased to say it tasted exactly like the deli version.  I was lucky with my ratios, especially with the dressing.  My daughter loved it and we both enjoyed it for our afternoon snack.  It was so good and I tried not to eat too much.  Although  I can’t go wild on this salad, I enjoy making it for others. I served it as an appetizer that evening for dinner and my husband asked if there was Parmesan cheese in the salad.  Pssh…are you serious?, I asked him.  I know, I know he replied, it just tastes so…cheesy.  It really does have a wonderfully complex flavor.
Ingredients
-1 bunch of kale, chopped (with the large vein removed)
-1 large carrot, grated (I used the shredder on my food processor)
-3 golden beets, grated (same as above)
-1 large green pepper, chopped
-1 bunch of green onions, sliced (use both white & green)
-1/2 cup hemp seeds
Dressing
-1/4 cup tahini (start with that and see how you like the flavor, add more if desired)
-1/4 cup walnut oil (or oil of choice)
-1/2 cup coconut aminos
-1/4 cup apple cider vinegar
-1 tablespoon garlic granules
-1/2 teaspoon dried oregano
-1/2 teaspoon dried basil
-1/2 teaspoon salt
How To
1.  Mix together the kale, carrot, beets, green pepper, onions & hemp seeds in large bowl
2.  Add the dressing ingredients to a bowl and mix until thick and emulsified
3.  Pour the entire bowl of dressing onto salad ingredients and mix
Posted by Amber at

Labels: raw, salad, sides, summer cuisine, vegan, vegetarian.

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Thursday, October 6, 2011

Creamy Vegan Butternut Squash Soup

 

Big Sigh.  
Tuesday was a tough day!  My sister moved to New York (sniff, sniff) and our dear friends moved to Connecticut (sniff, sniff).  It’s hard to say good-bye but with modern technology, it’s so easy to stay connected.  I’ll have to get set up with that Skype thingy that all the youngens’ are talking about (did I just say youngens’?)
  
Good newsit’s finally fall here in Northern California.  So glad for that.  But the good-byes and the rain made for a gloomy mood.  Nothing a yummy bowl of soup can’t fix, right.  If only.  I’ve been perfecting this soup for several years now and I have to say, it’s divine. 

Ingredients:
-1 large butternut squash, cut length-wise and baked on 400 until tender (60 – 75 minutes) 
-1 yellow onion, chopped     
-2 teaspoons garlic granules 
-2 large carrots, chopped (about 2 cups)
-1/2 can full fat coconut milk (use this coconut milk if SCD, as it’s free of gum)
-2 or 3 tablespoons of oil (I use walnut)
-3/4 teaspoon salt (add more to taste)
-5 cups filtered water (or broth of choice) + additional water/broth to top off 

How To:
This cooking system is designed to maintain the integrity of the squash and allow a melding, not melting of flavors.

1.  To large pot add oil, onions, salt and saute for about 5 minutes
2.  Add chopped carrots, garlic granules, and saute for 1 minute 
3.  Add 5 cups water (or broth) and bring to a boil
4.  Turn down heat and simmer carrots for 10 minutes
5.  Add the baked butternut squash and coconut milk
6.  Add additional water to pot if needed (just make sure your  ingredients are adequately covered to boil)
7.  Bring to a boil then turn down to a rapid simmer for 20 minutes
8.  Turn off heat and let soup sit, covered, for 10 minutes 
9.  Blend soup with immersion blender until creamy

Notes:
*I use water, but I’m sure broth would also be great
*To bake squash, cut lengthwise and remove seeds.  Place face down (flesh side down) in a shallow glass baking dish with a little water and bake for 60 to 75 minutes or until tender.  
Posted by Amber at

Labels: fall cuisine, GAPS, main dish, Paleo, SCD, soups, vegan, vegetarian.

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