Here are some recipes for you from a recent dinner.  Cooking healthy is fun!!!

Yummy Beet Tomato salad:

  • Roasted beets diced – (bake in the oven covered at 400 F for 1 hour, the outside just peels right off)
  • Tomatoes diced
  • Basil – lots
  • Cucumber diced
  • Feta cheese
  • Olive oil and balsamic vinegar to taste
  • Salt and Pepper to taste
  • Sprouts are good in there too!

Veggie Stir-fry:

  • Brocoli
  • Portobello mushrooms
  • Vidalia onion
  • Carrots
  • Pumpkin seeds
  • Teriaki sauce (optional)
  • Salt and Pepper
  • Coconut oil and ghee

Melt coconut oil and ghee (clarified butter – see video on how to make it here) in the frying pan, add onions and any spices you like (i often use curry spices like turmeric, ginger, cumin, and coriander)  and of course salt and pepper. Add the mushrooms and carrots next for 5 min.  and then add the brocoli.  Teriaki is a big hit with kids as it has a nice sweet taste.  It only takes a little.  Add Pumpkin seeds at the end!  Enjoy!!!

Tempe:

This is a delicious fermented form of soy that is a lot better for us than tofu.  It is less processed and has more texture and flavor too.

Slice the tempe and put copious amounts of melted coconut oil and ghee on the tempe with salt, pepper, and nutritional yeast (loaded with B vitamins and delicious).  Get it at the health food store in bulk or in spice section.

Bake the Tempe at 400 F for 10 min.  Then flip and bake 10 more min.  Make sure it has enough oil not to dry out!  Delicious!!!

 

Sweet potatoes:

Cook in microwave for 6 min wrapped in paper towel that is damp, or in the oven wrapped in aluminum foil for 45 min at 400 F with your beets.

Add melted coconut oil and ghee, salt and pepper and cinnamon!

Notice how I cook with the coconut oil and ghee (clarified butter)!  These oils are so good and they do well with high heat.  Olive oil should not be heated.  It is good on salads, but it denatures with high heat.

 

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Harness the Power of Veggies

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