1. Wash the sweet potatoes and bake them whole, in their skins, at 375 degrees until tender, about 40 minutes.2. Wash and chop cilantro leaves.3. When sweet potatoes are done, slit open the skin and place on serving plate. Season with salt and dots of butter or a sprinkle of
1. Preheat oven to 375 degrees.2. Wash and chop all vegetables into large bite-sized pieces.3. Place in a large baking dish with sides. 4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.5. Sprinkle with salt, pepper and herbs.6. Bake uncovered for 25-35 minutes until vegetables are
Ingredients: 2 1/2 lb beets (about 8 medium), peeled and cut into wedges 1 1/2 tsp finely chopped peeled fresh ginger 3/4 tsp fine sea salt 1 tbs plus 2 tsp extra-virgin olive oil, plus more for the parchment paper 1/2 tsp black peppercorns 1/2 tsp pink peppercorns 2 tsp
Ingredients: 1 medium beet, peeled and chopped 3 medium carrots, well scrubbed and chopped 1 medium blood orange (or any juice orange), rind, pith and seeds removed ½ a lemon, rind, pith and seeds removed 2 inch piece/10g turmeric root 1 inch piece/10g fresh ginger Pinch of cayenne pepper Pinch
In a large heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add onion, carrot, beets and celery, and sauté for 5 minutes, until slightly softened. Turn heat to medium, add garlic, lentils and herbs and sauté for 2 more minutes. Add stock and salt. Bring
Ingredients: Starter culture 2 tsp unrefined sea salt 3 lb beets (peeled and cut into ½-inch cubes) Directions: Whisk starter culture and sea salt into 1½ quarts filtered water until well-dissolved. Place beets into a 1-gallon vegetable fermenter or fermentation crock. Cover with liquid ingredients until the crock is full
Ingredients: 2 organic sweet potatoes (~150 g each) 2 tbs olive oil 1/4 tsp sea salt (optional) Directions: Preheat oven to 250 degrees F and position oven rack in the center of the oven. Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If
Ingredients: 1 large garnet yam 1 big pinch of kosher salt Several turns of freshly ground black pepper A few shakes of garlic powder A couple of dashes of onion powder A sprinkle of dried herbs 2 tbs fat of choice (e.g. lard; substitute coconut oil for vegan option) Pepper
Ingredients: 2 tbs extra-virgin coconut oil 1 onion, chopped 1 tbs red curry paste, or to taste 2 lbs carrots, peeled and chopped in 1/2-inch chunks 1 (14-oz) can full-fat coconut milk 1 1/2 tsp sea salt, or to taste 1 1/2 cups / 360 ml of water, or to
Ingredients: 4 medium sized beets, scrubbed, cooked and cubed ¼ cup raw tahini paste ¼ cup lemon juice 1 small clove garlic, pressed ¼ tsp Celtic sea salt Directions: Place all ingredients in a food processor and pulse until smooth. Serve with crudités. Vegan/Veg/GF/DF/Paleo Borrowed and adapted from Elana’sPantry
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