Archives for posts with tag: Side

It's behind the ceviche!

Another great vegetable side dish for a BBQ. This is more of a summer recipe, so keep it in mind as you’re doing all your ab work to get a ROCKIN beach body! I made this dish along with Peruvian Ceviche and Raw Pear and Blackberry Tart.

When grilling the vegetables remember a few things:

  • charring food is bad. The charred portion becomes carcinogenic (cancer-causing) in our bodies. Try to keep flare-ups to a minimum and keep those “grill marks” light.
  • along the same lines it’s better to use a higher heat oil when grilling. Olive oil and other medium-low heat oils will oxidize and change chemical structure in high heat… making them unsuitable for our bodies. Coconut oil can drip into the grill and cause flare-ups sometimes, so I used grapeseed oil in this recipe.  

    Geoff says "Grill Safely or else!"

Grilled Vegetables with Salsa Verde

 1 eggplant, sliced lengthwise into 3/4″ strips
2 bell peppers
3-4 zucchini, sliced lengthwise same as eggplant

  1. Heat grill to medium high.
  2. Place whole bell peppers on the grill, turn occasionally until skin is slightly blistering and soft.
  3. Brush zucchini and eggplant slices with some grapeseed oil and dust with pepper and salt.
  4. Grill slices until soft with slight grill marks
  5. Remove bell peppers when ready. Cool in cold water and remove skin and seeds.
  6. Slice bell pepper into strips like the eggplant and zucchini.
  7. Serve on a platter with Salsa Verde

Salsa Verde

1 avocado
1/2 c. cilantro leaves
1/2 c. parsley leaves
1/2 c. olive oil
1 Tbsp. minced ginger
Juice from a half of lemon
2-3 garlic cloves
1 tsp. salt
sprinkle of paprika

  1. In a blender or small food processor chop garlic and ginger
  2. Add parsley and cilantro and chop until well combined. Scrape down the sides with a spatula when necessary
  3. Add remaining ingredients and season to taste
  4. Serve sauce over grilled vegetables or on the side.
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Roasted Squash and Eggplant with Arugula

1 medium butternut squash, peeled and diced (1/4 inch)
1 eggplant, peeled and diced (1/4 – 1/2 inch)
3 c. fresh arugula
2 Tbsp. melted bacon fat or coconut oil
salt and pepper to taste

  1. Preheat oven to 375
  2. In a bowl, coat eggplant and squash with oil and seasonings
  3. Spread onto a baking sheet and roast for 20 mins until the edges are browning.
  4. In a bowl, toss the warm veggies with the arugula until it begins to wilt.
  5. Serve with your favorite entree, like Cilantro-Pistachio Pesto Chicken

    Makes a nice side dish for the winter season.

Layers of Vegetables

Made this beauty for Thanksgiving. It was a hit! Creamy and delicious and FILLING. Use a mandoline slicer or attachment on a food processor if you don’t want to spend the whole day thinly slicing. Other than that, this recipe is a breeze.

Rutabaga, Green Apple, and Butternut Gratin with MacCashew Cream Sauce

Ingredients:

Gratins
5-6 rutabaga, peeled and thinly sliced
4 granny smith apples, cored and thinly sliced 
1 butternut squash, peeled and thinly sliced
1 red onion, thinly sliced
1 tbsp coconut sugar (optional)
1/4 cup fresh thyme, roughly chopped
1/2 cup cold-pressed coconut oil, warmed to liquid
Fresh ground black pepper
Fine ground sea salt

Cream Sauce
1/4 cup macadamia nuts, not soaked
1/2 cup cashews, soaked for 4 hours
1 cup water
1/4 tsp salt

Directions:

1. Preheat oven to 350 degrees.
2. On low/medium heat, slowly sauté red onion with sugar and a tbsp. of coconut oil until onions are brown and caramelized (be patient and careful not to burn.) About 10-15 min.
3. Oil a casserole dish and begin to layer the vegetable slices:
Rutabaga: brush coconut oil, fresh thyme, tiny pinch salt/pepper
Apple: brush coconut oil, tiny pinch salt/pepper
Onion
Butternut squash: brush coconut oil, tiny pinch salt/pepper
4. Whatever layer you finish on, top with a little more salt and pepper as well as some thyme. 
5. Bake for 45 mins. 
6. Make cream sauce while the gratin bakes. Drain cashews from soaking liquid and rinse. Place all ingredients in a high powered blender or food processor and blend until smooth. Pour over gratin when done. 
recipe adapted from : Yum Universe

Rice? No. Cauliflower Rice? Yes!

Pulsing cauliflower in a food processor is a great way to mimic a rice-type texture in a recipe. I like this particular dish because it reminds me of the flavors of thanksgiving turkey stuffing. The herbs and the golden raisins really satisfy the savory cravings of the season. Try this recipe with different combinations of herbs, spices, nuts, and dried fruit. Dried cranberries and pecans would be great!

Excuse the poor lighting...

 

Cauliflower Rice with Toasted Almonds and Golden Raisins

 4 T grape seed oil
1 medium onion, diced
1 cup celery, finely diced
5 cups cauliflower, trimmed and coarsely chopped
1 T fresh thyme, chopped
2 T fresh sage, chopped
2 cups shredded cabbage
1 cup golden raisins
½ cup sliced almonds
1 t sea salt

  1. In a large skillet , heat oil over medium heat
  2. Sauté onion over medium heat for 10 minutes, until soft
  3. Add celery to skillet and sauté for 5 minutes
  4. Meanwhile, place cauliflower in a food processor with the “S” blade and process until the texture of rice
  5. Add cauliflower, thyme, sage, cabbage and raisins to skillet, cover and cook 5-10 minutes, until soft, then add salt
  6. Toast almonds in a skillet, set aside
  7. Serve warm with almonds as garnish.