Sauerkraut in a Mason Jar

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Sauerkraut in a Mason Jar

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Course Side Dish, veggie, salad
Servings 10

Ingredients
  

  • 1 head cabbage shredded
  • 1 tbsp pickling salt

Instructions
 

  • 1. Sterilize 4 quart jars, lids, bowls, and other utensils to be used in packing the kraut by placing in boiling water for 10 minutes or in the dishwasher.
  • 2. In a non-reactive bowl (stainless steel or ceramic is good), thoroughly mix shredded cabbage and salt, bruising cabbage to start to release juices. Allow to stand for 5 minutes.
  • 3. Using your hands, press down and massage cabbage or use a masher. Continue until the cabbage becomes soft and you can see juices in the bottom of the bowl.
  • 4. Pack in sterilized jars. With wooden spoon, press cabbage down firmly, trying to release any air pockets as best you can. Continue to pack in jar until cabbage is about 1/2 inch from top of jar, and juices are about 1/4 inch from top.
  • 5. If juice from cabbage is not covering the cabbage in the jar, make a quick brine (boil 1.5 Tablespoons of pickling salt with 1 quart water) and pour over cabbage.
  • 6. Place lid on jar just tightly enough to keep out air.
  • 7. Keep jar between 65 degrees F and 72 degrees F for 2-3 weeks (place on tray or surface where you can catch and discard any juices that bubble through the lid)
  • 8. When bubbling stops, check to be sure there is still enough juice to cover the kraut. If not, make brine again and cover cabbage.
  • 9. Re tighten lid and store in refrigerator.

Baked Curried Cauliflower

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Baked Curried Cauliflower

Open the doors to this new set of flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Servings 4 people

Ingredients
  

  • 1 head Cauliflower, cut into florets
  • 1 med yellow onion
  • 1/3 cup olive oil
  • 1 tsp cumin, ground
  • 2 tsp curry powder
  • 1/4 tsp paprika
  • 1/4 tsp ground cinnamon
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 425 degrees F.
  • Whisk together olive oil, spices, salt and pepper.
  • Combine cauliflower and onions, then toss with oil mixture.
  • Spread cauliflower mixture on lined cookie sheets in a single layer.
  • Bake for 20 mins, turn and toss the cauliflower, then return to oven and bake for an additional 15-20 mins until cauliflower is tender and lightly browned. Remove from oven and serve.

Orange Twist Mashers

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sweet potato

Adapted from The Canyon Ranch Kitchen

Orange Twist Mashers

Try a new blend of flavors with this classic veggie.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
  

  • 2 med Sweet potatoes, washed, 1 inch cubes
  • 2 tbsp Orange juice, fresh squeezed
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Ground cinnamon
  • 1/2 tsp Pure vanilla extract

Instructions
 

  • Place 6 cups water in a large saucepan and bring to a boil.
  • Add potatoes and cook for 15-20 minutes, until potatoes are tender.
  • Turn off heat and drain water. Place saucepan back on burner for 30 or more seconds to dry potatoes.
  • Add remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy.

Greek Cardune

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Greek Cardune

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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Side Dish
Servings 8 servings

Ingredients
  

  • 4 cups immature burdock flower stalks sliced, parboiled 1 minute in salted water with dash of vinegar
  • 2 cups vegetable stock
  • 2 medium yellow onions diced
  • 1/4 cup oliv oil
  • 4 small tomatoes sliced
  • 2 cups organic carrots sliced
  • 2/3 cups basmati brown rice
  • 3 tbsp dried dill weed
  • 1 lemon juiced, and put 1/2 of lemon in sauce pan
  • 1 tsp iodized sea salt
  • 1/4 tsp Cayenne Pepper

Notes

Combine all ingredients in saucepan.  Simmer on low for 70 minutes, or until rice is tender.

Easy Ranch Dressing

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Easy Ranch Dressing

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Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 3/4 cup organic plain yogurt use Greek yogurt for more protein
  • 2 tsp dried dill weed
  • 2 cloves garlic minced
  • sprinkle salt and pepper to taste
  • 2 tbsp parmesan
  • 1/3 cup Extra Virgin Olive Oil

Instructions
 

  • 1. Add all ingredients except olive oil to blender or food processor and blend until smooth (may need to add a little water to make a smooth texture, depending on the yogurt you use). 2. Slowly with blender or food processor running, add olive oil so it emulsifies. 3. Can store in fridge for up to one week.

Rosemary Roasted Cauliflower and Pine Nuts

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Rosemary Roasted Cauliflower and Pine Nuts

Great right out of the oven or chilled overnight for the next day!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients
  

  • 1 head Cauliflower
  • 3 cloves garlic minced
  • 1/8 cup Extra Virgin Olive Oil
  • 1/4 cup Pine nuts
  • 1 tsp Sea Salt
  • 1.5 tsp black pepper

Instructions
 

  • Preheat oven to 425 degrees F. Break cauliflower apart into bite-size pieces. In medium bowl, mix all ingredients, making sure the cauliflower is evenly coated with the oil. Place in a shallow baking pan or on a baking sheet and bake uncovered 20 to 25 minutes or until lightly browned. This dish may be served warm, or cold. Both are delicious!

Notes

Nutrition Analysis

Sauteed Greens

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Sauteed Greens

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Servings 4

Ingredients
  

  • 1/4 lb mustard greens fresh
  • 1/4 lb collard greens fresh, chopped
  • 2 pieces bacon cured, raw, medium slices
  • 1 tsp dill weed dried
  • 1 tsp tarragon ground
  • 2 tbsp vinegar apple cider, unfiltered
  • 1/3 cup shallots chopped, fresh

Instructions
 

  • Dice shallots and set aside. Chop raw bacon. Place saute pan on medium heat. Add bacon to pan and saute just until crispy. Remove bacon from pan. Add herbs and saute 2-3 minutes. Add shallots and saute 1 more minute. Add in greens and vinegar. Saute until greens turn bright green. Add bacon back to pan. Toss and serve.

Notes

complete nutrition notes

Warm Winter Salad

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Warm Winter Salad

Enjoy better eye health with this delicious winter salad!
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Prep Time 25 minutes
Total Time 25 minutes
Servings 9.96

Ingredients
  

  • 1/2 cup hemp oil
  • 10 cups collard greens chopped, fresh
  • 2 each eggs hard boiled, free range
  • 3 cups acorn squash roasted, cooled and cut in cubes
  • 1/4 cup vinegar apple cider, unfiltered
  • 1 tbsp thyme ground
  • 1/4 cup almonds whole
  • 1/2 tbsp turmeric ground

Instructions
 

  • In large skillet or wok, sauté greens in 1/4 cup oil at medium low heat (hemp oil should not be used at high heat). When bright green, turn off heat and add squash. Dressing: In blender, combine other 1/4 cup of oil, vinegar, thyme, turmeric, and almonds. Blend until smooth. Add more vinegar or oil if needed. To serve, place greens and squash mixture on plate. Top with quartered or sliced hard boiled egg, and drizzle with dressing.

Notes

complete nutrition notes

Sweet Potato Chips

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Sweet Potato Chips

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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

  • 4 each sweet potatoes dark orange, fresh, 5"
  • 1 tsp salt table
  • 3 tbsp thyme fresh
  • 3 tbsp oregano fresh
  • 1 tsp black pepper ground
  • 1/4 cup olive oil extra virgin

Instructions
 

  • Chop herbs finely and mix with salt and pepper in small bowel. Slice Sweet potatoes thinly (preferrably with a Mandolin on a thin setting). Coat a large sheet pan with olive oil. Laysweet potatoes on coated pan (do not layer the sweet potatoes onto eachother unless you don't mind less crispy chips). Sprinkle half of herb mixture on top of sweet potatoes. Bake 10 minutes at 375 degrees. Check chips and turn pan or chips for even baking if needed. Sprinkle the rest of herb mixture on top. Bake another 10 minutes or until crispy. Enjoy!

Notes

complete nutrition notes

Kale Chips

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Kale Chips

Preheat oven to 300 degrees. Remove large kale stems and coarsely chop. Toss kale with 1 tablespoo n oil, curry, and coriander (to brighten flavor, also add 1-2 tablespoons vinegar). Coat cookie sheet with 1 tablespoon oil. spread kale out evenly on cookie sheet. Bake for 20-30 minutes until crispy
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Cook Time 30 minutes
Total Time 30 minutes

Ingredients
  

  • 1/2 lb kale fresh
  • 1 tsp coriander ground
  • 1 tsp curry powder
  • 2 tbsp oil canola, olive, chef's duet

Notes

complete nutrition notes