I had time to make more than just soup today. Some of these dishes have been seen on the blog before, but they were just so pretty I had to take new pictures. This time I'm including recipes.
Spinach salad with Strawberry Sesame Vinaigrette
www.DrFuhrman.com
Serves: 4
Preparation Time: 10 minutes
Ingredients:
For the Salad:
1/2 cup raw whole pecans, lightly toasted
12 ounces organic baby spinach
1 pint organic strawberries, halved
For the Dressing:
2 cups organic fresh strawberries
4 pitted dates
1 tablespoon unhulled sesame seeds
3 tablespoons balsamic vinegar
Instructions:
Blend dressing ingredients in a high-powered blender until smooth. Pour over salad.
Note: Lightly toast pecans in a 200 degree oven for 3 minutes.
Blend dressing ingredients in a high-powered blender until smooth. Pour over salad.
Note: Lightly toast pecans in a 200 degree oven for 3 minutes.
Reboot Squash and Apple Soup
www.rebootwithjoe.com
1 Acorn or Butternut Squash
2 Apples – peeled and sliced
1 small Onion, diced
2 Carrots washed, peeled and diced
1 Tbsp Olive Oil
Ground Black Pepper
4 cups organic Vegetable Broth (or make your own)
Directions
Roast squash (cut in half, remove seeds) place flesh side down in baking dish with 1-2 cups water.
Cook at 450 for 40-50 minutes until flesh is bright orange and soft.
Sauté onion and carrot in olive oil for 5 minutes until onion is clear.
Add broth and apple, simmer 10 minutes until apple is soft.
Add squash (remove from skin).
Puree in blender or use hand blender.
Add pepper to taste.
2 Apples – peeled and sliced
1 small Onion, diced
2 Carrots washed, peeled and diced
1 Tbsp Olive Oil
Ground Black Pepper
4 cups organic Vegetable Broth (or make your own)
Directions
Roast squash (cut in half, remove seeds) place flesh side down in baking dish with 1-2 cups water.
Cook at 450 for 40-50 minutes until flesh is bright orange and soft.
Sauté onion and carrot in olive oil for 5 minutes until onion is clear.
Add broth and apple, simmer 10 minutes until apple is soft.
Add squash (remove from skin).
Puree in blender or use hand blender.
Add pepper to taste.
Tastier
Eggplant Burgerswww.peasandthankyou.com
Makes 4 burgers
· 1 large eggplant, or 2 medium, peeled and cut into 1-in. cubes (approx. 2 1/2 c.)
· 2 T. reduced sodium soy sauce, tamari or aminos
· 1 T. tahini or peanut butter
· 2 T. organic Worcestershire sauce
· 1 T. Dijon mustard
· 1 t. minced garlic
· 1 T. fresh basil, minced
· 1/2 c. non-dairy or organic shredded cheddar cheese
· 1/2 c. almond flour, oat flour or breadcrumbs
· your choice of sandwich buns, condiments and toppings
Place a large skillet over medium low heat and lightly mist with oil or cooking spray. Add eggplant and sauté until it is starting to grey and is very soft in texture.
Meanwhile, in a large bowl, combine soy sauce, tamari or aminos, tahini or peanut butter, Worcestershire sauce, mustard, garlic, basil, cheese and flour or breadcrumbs.
Add eggplant and combine mixture well, slightly smashing eggplant in with the back of your mixing spoon.
Refrigerate mixture for at least thirty minutes, then form into four equal patties.
Recoat skillet with oil or spray and place over medium high heat. Fry patties until browned, about five minutes on each side.
Serve on toasted sandwich buns with condiments and toppings of your choice.
*Note: I think this recipe would work equally well with sauteed mushrooms and/or zucchini…you know, if you have any lying around.
No comments:
Post a Comment