Pressed Napa Cabbage, Carrot and Black Sesame Salad

Prep Time

40 minutes

Prep Notes

Cooking Time

Yields

6 servings

Ingredients

• 1/2 medium napa cabbage, very thinly sliced

• 1 large carrot, grated

• 1 tsp sea salt

• Juice of 1/2 lemon

• 1/4 cup black sesame seeds

Directions

1. Toss the cabbage and carrot in a bowl and rub salt into them.

2. Place a clean paper towel over the vegetables and add another bowl on top of the towel to press the water out of the vegetables. Feel free to add additional dishes as weights. Press the vegetables for 30 minutes or longer.

3. Once salad is pressed, rinse the salt off by filling the bowl with water and drain well.

4. Add lemon juice and mix so that salad is evenly coated.

5. Top with sesame seeds.

Mason Jar Salad

Prep Time

10 minutes

Prep Notes

Ingredients

First layer: Dressing. It goes in first to keep it away from delicate ingredients. 

Second layer: Firmer items. Next add your crisp vegetables, beans and/or proteins. These guys can sit on the dressing and hold their own. 

Third layer: Lighter ingredients. Here go your tomatoes, grains and fruit. 

Fourth layer: Greens. Bring on the lettuce and dark greens. They’re far from the dressing and placed toward the top to keep them from getting soggy or weighed down.

Fifth layer: Crunchy bits. Finish up with anything you want to keep crisp (that’s you, nuts and seeds). 

Once everything is in the jar, cover it and refrigerate. When you’re ready to eat, simply shake it up.

Directions

Notes

Late Summer Corn Salad

Prep Time

20 minutes

Cooking Time

10 minutes

Yields

6 people

Ingredients

• 4 ears of corn

• 1/2 small red onion, diced

• 1/2 green bell pepper, chopped

• 1/2 red bell pepper, chopped

• 1/2 bunch cilantro, minced

• 1 tablespoon olive oil

• Juice of 1 lemon

• Sea salt and pepper to taste

Directions

1. Boil corn in a large pot for 5-10 minutes.

2. Remove from pot and cool by running under cold water.

3. Cut kernels from the cobs and place in a large mixing bowl.

4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.

5. Add oil, lemon juice, salt and pepper.

6. Mix well.

Kiela's famous must-make-this-right-now summer salad

Ingredients

• Chunks of watermelon

• One bunch arugula

• Chunks of cucumber

• Thinly sliced red onion

• Sheep milk feta crumbled

• Balsamic vinegar

• Pepper

• Heirloom cherry tomatoes

Directions

1. Throw this mix all together and drizzle the balsamic over it.

2. Add a few dashes of cracked pepper.

3. Mix and let it sit a few minutes.

4. Done, and delicious!

Dandelion Salad with Warm Hazelnut Vinaigrette

Prep Time

10 minutes

Prep Notes

Cooking Time

5 minutes

Yields

4 people

Ingredients

• 2 large bunches dandelion greens

• 2 tablespoons high quality olive oil

• 3 cloves garlic, minced

• 1/4 cup or more hazelnuts, coarsely chopped

• 1 tablespoon balsamic vinegar (I prefer apple cider vinegar, your choice)

• Sea salt and pepper to taste

Directions

1. Wash greens, remove stems and chop into 3/4-inch pieces.

2. Place greens in a large mixing bowl.

3. Gently heat oil in a sauté pan on medium (never over heat olive oil—treat it delicately : ).

4. Add garlic and nuts, stirring constantly for 2 minutes.

5. Stir in vinegar, salt and pepper.

6. Pour the gently warmed vinaigrette over the greens and toss well.

Black-Eyed Pea Salad

Prep Time

10 minutes

Prep Notes

Bean Soaking Time: 4-8 hours

Cooking Time

40 minutes

Yields

4 servings

Ingredients

• 1 cup black-eyed peas

• 2-3 cups water

• 1 tbsp whole grain or dijon mustard

• juice of 1/2 lime

• 1 tbsp apple cider vinegar

• 2 tbsps extra virgin olive oil

• 1/3 cup sun-dried tomatoes, finely chopped

• 1/4 cup parsley, diced

• 1/2 tsp sea salt, or more to taste

• lettuce, arugula or spinach leaves (optional)

Directions

1. If using dried peas, pour the black-eyed peas into a bowl and cover with fresh water. Leave to soak for at least 4 hours, preferably overnight.

2. Rinse and drain beans. Add beans and water in a pot with a lid and bring to a boil. The water should be about one inch higher than the beans. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape and leave to cook for about 40 minutes or until tender. Add more water, if necessary, until beans are tender.

3. Drain beans.

4. To make the dressing, whisk together the mustard, lime juice, vinegar, salt and oil in a bowl.

5. In a large bowl, combine the beans, sun-dried tomatoes, and parsley. Pour some of the dressing over the beans (about half) and mix well. Add more dressing and/or sea salt to taste. This salad is delicious on its own or served over lettuce, arugula or spinach leaves. You can toss the greens with any leftover dressing, or with a little more olive oil.

Steamed Kale with Daikon

Prep Time

5 minutes

Cooking Time

5 minutes

Yields

2 servings

Ingredients

• 1 bunch lacinato kale, chopped with stems

• 1/2 medium daikon radish, chopped into 1/2 inch chunks

• 1 tbsp tamari

• 1 tsp toasted sesame oil

• 1 tbsp brown rice vinegar

• 1 tbsp of sweetener, either Pure Maple Syrup, Raw Honey, Coconut Sugar, or Monk Fruit Sweetener

Directions

1. Heat a medium sized pot with 2 inches of water.

2. When the water boils, add kale and daikon radish, blanch for 2 minutes.

3. Drain in a colander and transfer to a large mixing bowl.

4. Add the tamari, sesame oil, rice vinegar, and sweetener of choice. Mix well, tasting to adjust amounts to your desire.

Roasted Squash and White Bean Skillet

Yields

3-4 servings

Ingredients

• 3-4 cups peeled, cubed (½-inch) butternut squash (from about 1 small squash)

• 2 tablespoons extra virgin olive oil, divided

• ¼ teaspoon sea salt, plus extra to taste

• 1 medium yellow onion, chopped small

• 2 stalks celery, peeled and chopped small

• 2 medium carrots, peeled and chopped small

• 2 garlic cloves, finely chopped

• 1 teaspoon poultry seasoning

• 4 cups stemmed, chopped kale

• ¼ cup raisin

• s½ cup water

• 1 (15 ounce) can cannellini beans, rinsed and drained

• Black pepper, to taste

Directions

1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash cubes with 1 tablespoon olive oil and sea salt. Roast until tender and beginning to brown in spots, about 25 minutes. Set aside.

2. Heat remaining tablespoon olive oil in a large sauté pan over medium heat. Add onion, celery, carrots, and garlic. Cook, stirring often, for about 5 minutes.

3. Add poultry seasoning, kale, raisins, and water. Increase heat to medium-high and cook until kale is wilted and water has mostly evaporated, about 5 minutes.

4. Stir in cannellini beans and roasted squash cubes. Cook for several minutes to heat through. Season to taste with salt and pepper before serving.

Roasted Kabocha Squash

Prep Time

5 minutes

Cooking Time

60 minutes

Yields

4 people

Ingredients

• 1 whole kabocha

Directions

1. Preheat oven to 450 degrees.

2. Scrub the squash. Cut in half and scoop out the seeds.

3. Place halves on a lightly oiled baking dish and cover, baking for 45 minutes.

4. Uncover and bake for 15 more minutes.

Notes

The skin of the squash is packed with great nourishment and can be eaten when baked. If you do not want the skin, peel the squash and cut into cubes. 

Sprinkle your favorite spice on the squash before baking such as cinnamon, thyme, rosemary, curry, cumin or sage. 

Roasted Cauliflower with Millet

Prep Time

10 minutes

Prep Notes

Cooking Time

45 minutes

Yields

6 servings

Ingredients

• 1 medium head cauliflower, florets only

• Extra Virgin Olive Oil

• 1 tsp sea salt

• 1 cup millet

• 2 1/4 cups water

• 2 cloves garlic, sliced

• 1 tbsp umeboshi vinegar

• Sea salt and black pepper to taste

• Handful of chopped parsley

Directions

1. Heat the oven to 350° F.

2. Toss the cauliflower florets into a drizzle of olive oil and season with salt and pepper. Put them on a baking sheet and roast for 40 minutes or until the cauliflower is brown and tender.

3. Meanwhile, wash the grains.

4. Bring water to a boil and add grains and 1 teaspoon of sea salt and garlic.

5. Reduce heat to low and simmer covered for 20 minutes until grains are cooked and water is absorbed.

6. Turn the heat off and let sit, covered for 5-10 minutes.

7. Add the cauliflower, umeboshi vinegar, and a bit more olive oil.

8. Garnish with chopped parsley and serve.

Notes

For extra rich and delicious mash, roast garlic cloves in olive oil over low heat while the grains cook.

Roasted Cauliflower

Yields

2-4 servings

Ingredients

• 2 heads Cauliflower, chopped

• 4 cloves Garlic, skin on

• 1/2 bunch of fresh Thyme

• 1 tsp Red Pepper Flakes

• 1/4 olive oil

• Salt & Pepper to taste

Directions

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper. Chop the cauliflower and toss with garlic, thyme, red pepper flakes, salt and pepper. Lay flat on baking sheet and bake for 45 minutes, stirring occasionally, or until golden brown.

Gayatri Greens

Prep Time

5 minutes

Prep Notes

Cooking Time

7 minutes

Yields

4 servings

Ingredients

• 1 bunch Swiss chard 

• 2 tbsps coconut oil

• 1 tsp black mustard seeds

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp sea salt

Directions

1. Wash chard, cut out stems, and chop leaves into 1-inch pieces.

2. Heat oil in a frying pan on medium-high.

3. When the oil is hot, add mustard seeds and cook, stirring for 1 minute.

4. Add cumin and coriander and cook for another 30 seconds, stirring. The mixture should be fragrant.

5. Add the chard and salt. Mix well and cook 3-5 minutes until chard is wilted.

6. Serve immediately.

Notes

Frittata with Spring Vegetables

Yields

4 Servings

Ingredients

• 8 eggs

• 1/2 c Fava Beans, fresh shelled

• 1/2 c Spring Peas, fresh shelled

• 1/2 c Asparagus, chopped

• 1 bunch of Ramps or 1 spring onion, chopped

• 1 tsp salt

• 1/4 c ghee

Directions

Crack the eggs in a medium bowl and scramble. Set aside. In a cast iron skillet, add 1/2 the ghee to turn up to medium heat. Add ramps, asparagus, a pinch of salt and sauté until tender. Once they are cooked add the favas, peas, cooked asparagus, cooked ramps and salt to the uncooked eggs and stir. Wipe out the cast iron skillet and put the remaining ghee in and turn up the heat to med/high. Add the egg mixture. Cook on the stovetop until the bottom starts to pull away from the sides of the pan. Finish in the broiler if necessary.

French Fries

Ingredients

• 3 medium carrots

• 3 medium parsnips

• 2 sweet potatoes

• 3 tablespoons (or more) melted coconut oil, olive oil or ghee

• a generous few pinches of unrefined sea salt (I prefer pink Himalayan)

• 2 teaspoons paprika, fresh ground black pepper (I also like to add cinnamon and a pinch of cayenne but that's up to you)

Directions

• Preheat oven to 400. Slice the parsnips, sweet potatoes, and carrots into thin French Fry strips (not too thin or they may burn).

• Place slices in a single layer on a baking sheet, making sure they're not overlapping too much. Drizzle a generous amount of oil over them and toss with your hands a few times until they are well coated. Sprinkle with sea salt, paprika, fresh black pepper, etc.

• Place in the oven and bake for 15 minutes. Check and stir or turn a bit to prevent sticking. Bake another 5 to 10 minutes or until tender and dark golden.

Delicata Tahini Squash

Prep Time

5 minutes

Cooking Time

30 minutes

Yields

4 people

Ingredients

• 2 delicata squashes (about 7 inches long)

• 3 tablespoons tahini

• 1 tablespoon tamari Pinch of cayenne (optional)

• 1 tablespoon water Black pepper

Directions

1. Preheat oven to 375 degrees.

2. Slice squash in circular discs about 1/8 inch thick, leaving seeds.

3. In a small bowl mix tahini, tamari, cayenne and water, adding a bit of water to get a creamy consistency.

4. In a large bowl, mix squash slices in sauce until each piece is coated.

5. Place on a non-stick baking sheet, sprinkle with pepper and place in the oven for 15 minutes.

6. Flip pieces and bake another 15 minutes, or until the squash is soft and tender.

Butternut Apple Skewers

Prep Time

10 minutes

Cooking Time

32 minutes

Yields

8 people

Ingredients

• 1 medium butternut squash

• 3 teaspoons cinnamon

• 2 teaspoons nutmeg

• 2 tablespoons ghee or coconut oil, melted

• 2 tablespoons almond or cashew butter

• 1/2 lemon, juiced

• 2 tablespoons maple syrup

• 3-4 apples, chopped

• 8-10 wooden skewers

Directions

1. Preheat oven to 375 degrees.

2. Peel and dice butternut squash into about 1-inch cubes.

3. Mix together the spices, ghee or oil, nut butter, lemon juice and maple syrup. Add a bit of water if too thick (should be like a thick dressing).

4. In a bowl, pour 2/3 of the mixture over squash and toss, covering all the pieces evenly.

5. Place squash on a baking sheet and into oven for 20 minutes.

6. Mix apple into remaining sauce mixture.

7. Remove squash from oven and allow to cool for a few minutes.

8. Alternate apple and squash pieces on skewers.

9. Put back into the oven and bake for 15 minutes or until both are soft.

Notes

These are great as an appetizer, dessert or snack. They will keep in the fridge for about 3 days.

Baby Bok Choy and Shiitake

Prep Time

5-10 minutes

Prep Notes

Cooking Time

3 minutes

Yields

2 servings

Ingredients

• 3 Baby bok choy- washed and with the tip trimmed off, cut into small pieces separating the white stems from the green leaves.  

• 6 ounces shiitake mushrooms - wiped with a dry towel and sliced

• 4 brazil nuts -cut into pea-sized pieces

• 2 tsp toasted sesame oil 

• 1 tbsp ume plum vinegar

Directions

1. Heat the sesame oil in a small saucepan until hot

2. Add the bok choy stems and simmer 1 minute stirring frequently

3. Add mushrooms and the Brazil nuts and simmer another minute

4. Add the greens and simmer up to a minute or until they wilt

5. Remove from heat and stir in the ume plum vinegar. Serve immediately.

Spicy Leek Meatballs

Prep Time

15 minutes

Prep Notes

n/a

Cooking Time

15 minutes

Yields

4 servings

Ingredients

• 1 pound lean ground turkey or ground beef

• 1 1/2 cups minced leeks (white and light green part only, about one bunch)

• 2 fresh chili peppers, minced

• 1 tbsp fresh ginger, minced

• 2 tbsps almond flour

• 2 tbsps sesame oil

• Sea salt and black pepper to taste

Directions

1. Place all the ingredients in a large mixing bowl.

2. Knead well by hand until the ingredients are thoroughly combined.

3. Divide the mixture into 10 to 12 equal portions, about 1/4 cup each. Roll each portion into a ball.

4. Heat the cooking oil in a large nonstick pan over medium-high heat.

5. Add meatballs and pan-fry, covered, turning occasionally until browned on all sides and cooked through, about 10 minutes.

6. Drain on paper towel.

7. Serve warm.

Notes

Easy Pork Chops

Prep Time

5 minutes

Prep Notes

Cooking Time

15 minutes

Yields

2 servings

Ingredients

• 1 tbsp ghee or butter

• 2 pork chops

• 1 apple peeled, cored and sliced

• 2/3 cup apple juice or cider

• Fresh ground pepper

• 2 tbsps plain yogurt

Directions

1. Heat half the ghee in a frying pan over medium-high heat.

2. Add the apple slices and lightly sauté.

3. Add pork chops, placing the apple slices around the edges.

4. Cook the pork for about 1-2 minutes on each side until brown.

5. Pour in apple juice, add fresh ground pepper to taste, and lower the heat.

6. Cover and simmer until cooked, about 10 minutes.

7. Stir in yogurt and bring back to simmer.

8. Serve with apples, rice, and/or vegetables and use additional sauce for flavor.

Cilantro Mango Chicken

Prep Time

10 minutes

Prep Notes

Cooking Time

30 minutes

Yields

4 servings

Ingredients

• 2 whole skinless, boneless chicken breasts, butterflied

• 8 oz plain yogurt

• 11/4 cup cilantro, finely chopped

• 1/2 cup fresh lime, juiced

• Dash of cayenne pepper

• 1 clove fresh garlic, minced

• 1 large ripe mango, peeled, finely diced

Directions

1. Preheat oven to 375° F.

2. To butterfly the chicken breast, place them flat on a cutting board with your hand on top. Using a sharp knife, slice most of the way into the thicker side of the breast and slice along until you reach the thinner side. Be careful not to cut through the entire breast; just cut enough to be able to open the breast like a book.

3. Combine 1/4 cup yogurt,1/4 cup of cilantro, half of the lime juice, cayenne pepper, and garlic. Coat chicken breast with this mixture, marinate for at least 1 hour.

4. While chicken marinates, purée remaining yogurt, 2/3 of cubed mango, 1/2 teaspoon lime juice, and 1 cup cilantro in blender.

5. Bake chicken in a glass baking dish for 25-30 minutes.

6. Place chicken on serving plates, pour on sauce, and sprinkle with mango and extra sauce on side.

7. Garnish with more cilantro and lime and season to taste.

Notes

Great paired with a roasted winter squash!