Lovely Lasagna

This recipe is based on Roasted Vegetable Lasagne in All about Vegetarian Cooking from The Joy of Cooking.

Did you know that Irma von Starkloff Rombauer, originally from Saint Louis, took her life savings and self-published a book called The Joy of Cooking? Her daughter, Marion, tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

This recipe can be made vegan and gluten-free and tastes amazing! I never thought I would eat lasagna again after going gluten-free, but here I am making it myself :)

This photo is of a delectable lasagna from Adobe stock, but yours will look different with all the veggies. The original recipe calls for eggplant, but we like it better with mushrooms and broccoli. You can really use any vegetable you have on hand.

I was worried about the Hearts of Palm not having the right texture, but you will be surprised at how much they taste like pasta… a good lower-carb option.

Makes 8-10 servings

• 2 cups mushrooms (sliced

• 1 small head of broccoli (chopped)

• 3 medium zucchini (sliced)

• 1/2 cup EV olive oil

• 1 teaspoon sea salt (or to taste)

• 1/2 teaspoon ground black pepper (or to taste)

• 24 oz marinara or pasta sauce (or roasted tomatoes)

• 16 oz ricotta cheese (we like Kite Hill for a vegan version)

• 1/2 cup grated Parmesan cheese (we use Follow your Heart’s vegan version)

• 2 eggs (can be omitted or subbed with egg substitute)

• 1 cup Mozzarella cheese (shredded - try Violife brand or you can omit this - I’ve made it without and it turns out great!)

• 1 pound fresh or dried lasagna (gluten-free options are available - we tried Palmini Hearts of Palm Lasagna sheets with wild success!)

• 1 cup fresh gf breadcrumbs (optional for topping)

• a pinch ground nutmeg (to taste)

Position a rack in the lower third of the oven and another in the upper third. Preheat the oven to 450 degrees F. Lightly oil a 13x9x3-inch baking or lasagna pan. Place vegetables in a large bowl and pour over olive oil mixed with salt and pepper.

Toss the vegetables to coat them. You can place them in the oven in a roasting pan for 40 minutes, stirring halfway through.

Or you can sauté them on the stove until soft (about 10 minutes).

Reduce the oven temperature to 375 degrees F. Bring to a boil 8 quarts water. Check instructions if using Hearts of Palm. Cook lasagna sheets until tender.

Drain and separate the noodles. Keep in a bowl of ice water. Arrange a layer of noodles in your pre-greased pan.

Mix together ricotta cheese, eggs, parmesan cheese, 1/2 teaspoon salt, ground black pepper and ground nutmeg to taste.

Layer 1/3 of the ricotta mixture on the noodles. layer with tomato sauce, roasted vegetables, and mozzarella overed by another noodle.

On top, dust with parmesan, mozzarella, black pepper and gf breadcrumbs. Cover pan and bake for 30 minutes. Uncover and continue to bake for about 15 minutes more, until golden and bubbly.

Let stand for 10 -15 minutes before serving. Cut out slices from the pan, making sure to catch all the sauce and cheese. Enjoy!

To make roasted tomatoes (in lieu of tomato sauce)

3 pounds ripe tomatoes (halved crosswise)

2 tablespoons EV olive oil

sea salt (a generous amount)

ground black pepper (to taste)

Place tomatoes into a large baking pan. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes at 450 degrees F until slightly golden. Remove the tomatoes and their juice and oil and stir well in a bowl. Layer with the roasted vegetables in the lasagna.

Vegan Cashew Cheese

Cashews are rich in essential minerals and have a nice texture for cheese. This recipe can be made with most nuts, but those that are harder (like almonds) will need a soak in warm water for a few hours first.

This recipe is adapted from The Plantpower Way by Rich Roll and Julie Piatt.

Ingredients:

1 cup raw cashews, soaked

2 tablespoons nutritional yeast

1/4 cup chickpea or yellow soy miso

1 teaspoon lemon juice (squeezed)

Celtic sea salt to taste

In a Vitamix or high-powered blender, add all ingredients and blend until smooth. Add water to desired consistency. Transfer to a small saucepan and heat on low until warm. It will thicken quickly. Add water if you would like a thinner consistency.

For a green version, add 1-1/2 cloves garlic and herbs like cilantro. Include 1 extra tablespoon of lemon juice and blend until smooth. Add water as needed.

If you process for a full 3 minutes you’ll have a warm creamy cheese sauce. Enjoy!

Squash Spaghetti

It’s squash season! This delightfully easy recipe satisfies the taste for Italian cuisine with a vibrant texture but not the heaviness that can come from eating pasta.

Serves 4-6 

Spaghetti Squash  

Preheat oven to 375°. Rinse squash and place in a baking pan with half an inch of water. Cut off stem, and bake for 60-90 minutes (depending on size of the squash). When done, the skin will give slightly when touched. Slice longwise and scoop out seeds (for toasting later or planting in next year’s garden!). With a fork, separate spaghetti strings and place in a bowl until sauce is complete.

Tomato Sauce

• 1/2 yellow onion {diced}

• 1/2 red onion {sliced}

• 1 clove garlic {peeled + diced}

• 1/2 C mushrooms or cherry, pear or grape tomatoes (optional)

• 1/8 C sun-dried tomatoes {chopped} or 1 T tomato paste

• 4 C jarred or fresh diced tomatoes

• 2 T olive oil

• sea salt to taste

• fresh black pepper to taste

• Italian seasoning (basil, fennel, garlic, onion, oregano, parsley, sage, thyme, black + red pepper) to taste (2-4 T)

• 1-2 T red pepper paste, sun-dried tomato paste, pesto paste or a combination

• garnish: toasted pine nuts, a chiffonade (cut into long, thin strips) of fresh basil or chopped fresh parsley (optional)

Heat a deep sauté pan and add oil. Sauté onions, garlic and mushrooms (if using) until soft. Add diced tomatoes, sun-dried tomatoes or tomato paste, spices and salt and simmer until tasty (20 min or longer). Add cherry, pear or grape tomatoes (if using) 10 minutes before removing heat so they retain their shape. Season with red pepper paste, sun-dried tomato paste, pesto paste or a combination of them to taste. Dust with black pepper to taste and let rest while you warm the squash pasta. Garnish with toasted pine nuts, fresh basil or fresh chopped parsley. Enjoy!

Creamy Tomato Sauce

If you like a creamy tomato sauce, try mixing in this cream sauce inspired by Juliano's Mac Cream.

• 2 C macadamia nuts or raw cashews (or a mixture of both)

• 1/2 C lemon juice (from a lemon)

• 1/4 C coconut aminos or 1 + 1/2 t sea salt

• 1 clove garlic

• pepper to taste

• 1/4 - 1/2 C water

Blend all ingredients until creamy; add water to desired consistency. Mix with tomato sauce or enjoy on its own with veggies!

Savory Crepes

This recipe starts out as an excerpt from Alton Brown’s book, “I’m Just Here for More Food”.

Alton would probably peel out on his hog if he knew I was making this gluten-free, but it works pretty well with alternate flours, and this version is actually grain-free. It can easily be made dairy-free (as this one is).

CREPES

• 3/4 C (170 g/6 oz) milk (I used Hemp Milk)

• 1/2 C (113g/4 oz) water

• 2 Eggs

• 1/2 tsp (3g/<1/8 oz) Kosher or sea salt

• 3 TBSP Butter (I used Miyoko’s cultured vegan butter) + Butter or oil for the pan

• 1/2 C (38 g/1 -1/3 oz) Cassava Flour

• 1/2 C (38 g/1 -1/3 oz) Chick Pea Flour

• Fresh or Dry Herbs to taste (optional)

• A dash of your favorite spices

• Cheese to Taste (I used cultured almond cheese from Kite Hill)

• Filling (any combination of potatoes, veggies, lentils or beans)

Using Alton’s Blender Method, combine liquids first (butter included), then the dry ingredients. Blend only a short amount of time (although I doubt this matters when using gf flours) and thin with water if needed to create a thin pancake on the pan. I use a large cast iron skillet.

Chop and cook the filling - this photo has a crepe with a red lentil chickpea filling, but any vegetables you have on hand should work.

I coat the pan with a brush to ensure a thin layer of oil. You’ll want to turn on the kitchen fan for this since burning oil can smoke. While cooking, make sure the sides have browned; the crepe should have bubbles indicating that it’s cooked through. You can layer the cheese inside or outside the crepe, and garnish with herbs or spices.

This dish goes well with salads, vegetables or solo. Heat the crepes in a toaster oven or convection oven at 200 F degrees to keep warm while the others finish cooking,

Enjoy :)

A Simple Salad

One of the deterrents for me in making a salad at home is that it takes too long! All the chopping and rinsing… leave that to the restaurants.

But having a salad with meals (or as a meal) helps aid our digestion, giving us the enzymes to break down other foods. Plus the nutrients and polyphenols in fresh fruits and vegetables help to lower inflammation in the body, even if they are accompanied by meats, breads, and processed foods.

So my solution has been to keep it simple. The salads I make at home usually only have three to five ingredients, and the dressing included in this recipe can usually be made with things we have on hand.

Ingredients

• 2 handfuls baby spinach or lettuces of choice

• 1 carrot (sliced)

• 1/8 Cup sliced tomatoes or dried fruit

• 3 green olives or avocado (sliced)

• 2 Tablespoons toasted pumpkin or sesame seeds

Hummus Dressing

• 2 Tablespoon prepared hummus

• Squeeze of half a lemon

• 1 tsp olive brine

• 1 tsp olive oil

• 1 tsp flax or hemp oil

Wisk hummus, lemon juice, olive brine, and oils in a small mixing bowl and set aside to rest. Assemble spinach/lettuce, sliced carrot, tomatoes or dried fruit, olives or avocado and toasted seeds in salad bowl. Toss with 1-2 Tablespoons hummus dressing or dressing of your choice. Enjoy!

Autumn Sweet Potatoes

Normally I would not recommend this amount of butter and sugar to anyone, but during the late Autumn months, our bodies are in the unique position of preparing for the coldness and conditions of winter… so a little fat and sugar is not so bad. You can always substitute coconut oil for the butter and coconut sugar for the white sugar to make this a little less of a guilty pleasure.

Ingredients:

• 4 large sweet potatoes or yams

• dash of sea salt

• butter or coconut oil (enough for each layer of your casserole). We like to use Miyoko’s brand vegan butter.

• brown or white sugar or coconut sugar for a lower glycemic index (1/2 cup approximately or to taste)

Peel and slice your sweet potatoes or yams and start to layer in a casserole dish. With each layer, put an ample amount of butter or coconut oil and a sprinkling of sugar. The potatoes are naturally sweet, so if you’re sensitive to sugars, you can always use less or none at all.

Layer up until you reach almost the top of the casserole dish. While cooking, the butter or oil should fully soak the potatoes and offer a place for them to simmer. Sugar mixed with cinnamon or spices can be added after baking.

Cook at 375 degrees F until the potatoes are soft and the sugar is slightly caramelized at the top, checking every 10 minutes.

Once out of the oven, let the casserole rest for 5-10 minutes before enjoying warm.

Juice for Headaches

Many times a headache is a message that we need to detox something. They start to appear more evident during allergy season when the sinuses are also being taxed. This green juice, with many antioxidants and cleansing alkaline liquids, will support your sinuses, brain and body during this transformative season.

• 3 apples (cored and sliced)

• half of a cucumber

• 2 leaves kale (washed)

• 1 thumb of ginger (or to taste)

• 1-2 stalks celery

Push these through your juicer and enjoy this medicinal juice.

Share your experiences and successes in the comment section below.

Delicious Mushroom Soup

Mushrooms are a powerhouse of nutrients that support your immune system. They can even produce their own vitamin D when left in the sunshine before cooking.

Soups are a great way to use herbs and vegetables. Making a broth from your veggie scraps is also a great way to reduce kitchen waste.

Makes: 5 cups; serves: 4 to 6

• 3 tablespoons olive oil

• ¼ cup diced onions

• 3 cups sliced white, portobello, or shiitake mushrooms (really any mushroom you like)

• 2 tablespoons chickpea flour

• 1 1/2 cups vegetable broth

• 1/8 teaspoon pepper

• 1/8 teaspoon garlic powder or fresh minced garlic

• a pinch dried thyme or poultry seasoning

• 1/3 cup vegan creamer (unsweetened) (I like to use Nutpods brand creamer)

In a 3-quart saucepan; heat the oil over medium-high heat. Cook onions with garlic until translucent. Add flour and stir. Add 1 cup broth ¼ cup at a time and stir until broth is thickened. Add the mushrooms and cook (stirring) until softened, about 3 minutes. Stir in remaining broth, pepper, and thyme/seasonings. Cook, stirring constantly, until soup comes to a boil. Add the creamer and remove from heat, stirring until the cream is warmed. Enjoy!

Coconut Acorn Squash

This is an easy squash recipe that’s great for anyone trying to cut out sugary desserts or wanting to integrate more plant-based dishes in their diet. I use raw agave nectar as a sweetener because of its low glycemic index (27 to sugar’s 92). This means that when consumed, agave nectar does not cause a sharp rise or fall in blood sugar.

Agave nectar also has phytochemicals associated with antimicrobial, anti-inflammatory and immune-boosting capabilities as well as protein-building amino acids and alkaloids. Be cautious of the processed agave nectar as it may contain high levels of fructose, which is not beneficial.

• 1 acorn squash (peeled and cubed)

• 1 T ginger root (peeled and grated)

• a few macadamia nuts (crushed)

• 2 T coconut butter

• 7 oz coconut milk (whole or light)

• shredded coconut to taste

• 2 ½ T raw agave nectar

• 1 T Jamaican allspice

• Kosher salt to taste

Peel and cube 1 acorn squash (be careful! Their skins can be tough). Separate squash seeds and set aside. Scrape the inside of the squash with a spoon and remove the stringy flesh. Dice 1 T ginger root and crush a few macadamia nuts. Preheat the oven to 275° F (if you’re making toasted squash seeds).

Sauté squash in 2 T coconut butter. Add 2 ½ T raw agave nectar, 1 T Jamaican Allspice, 1 T diced ginger. Cook at medium-high heat, stirring occasionally and adding coconut milk, until squash is tender and 7 oz of coconut milk is absorbed. Remove from heat and let squash rest for at least 3 minutes. Top with shredded coconut, crushed macadamias and toasted squash seeds (below).

While the squash is cooking, prepare some toasted squash seeds by removing the seeds from the flesh and rinsing. Lightly salt the seeds and place on a cookie sheet in the oven at 275° F for 15 minutes or until the seeds start to pop. Remove and place on a cooling rack so they don’t burn. Use as a garnish for the coconut squash or as a snack!

Vegan Pesto

This recipe is based on How to Make Pesto like an Italian Grandmother from 101 Cookbooks. It's been approved by my Dad, who makes a mean non-vegan pesto.

Italian grandmothers might be horrified that I use a food processor, but it works for us and tastes delicious.

• 1 large bunch of basil, leaves only, washed and dried

• roughly 3/4 cup cashews or pumpkin seeds (ground) 

• 2 medium cloves of garlic

• one small handful of raw pine nuts (for garnish)

• a few tablespoons of extra-virgin olive oil

• ½ teaspoon sea salt

• Squeeze of ½ lemon

• *optional 1 -6 green onions

• *optional 1/2 teaspoon dulse (red seaweed)

• *optional 2 tablespoons hemp seeds

Grind your cashews or pumpkin seeds into a powder in the food processor. Add remaining ingredients except for the pine nuts and pulse until blended. Remove from food processor and drizzle with olive oil. Add pine nuts. Excellent with chips, crackers or over pasta. Enjoy!

Lentil Soup

This hearty soup is a must if you are traveling (and have access to a kitchen). With few ingredients and a low prep-time, lentil soup gives you the nutrition you need to keep up with those vacation activities. Lentils are a small but nutritionally-valuable member of the legume family. They are a great source of fiber which helps in managing metabolic disorders like diabetes.

Fiber can prevent blood sugar levels from rising after a meal, and has been known to lower bad cholesterol levels.

Lentils are an excellent source of molybdenum, folate, manganese, iron, protein, phosphorus, copper, thiamin and potassium; and they are low in calories with virtually no fat. A vegan superfood!

Makes 6-7 cups of soup. Enjoy with salad or bread.

• 2 cup red lentils

• 2 stalks celery (sliced)

• 2 large carrots (diced)

• ½ yellow onion (diced)

• 4 Shiitake mushrooms (sliced)

• *Optional ½ cup red or white beans (soaked and cooked)

• 3 Tablespoons oil

• 6 cups veggie broth or water (or combination of both)

• The juice from 1-2 lemons

• 2 teaspoons salt (or to taste)

• *Optional: curry, masala, Ras-El-Hanout, or lentil soup seasonings; cayenne pepper or paprika

Dice half of a yellow onion and slice the Shiitake mushrooms. Heat a deep pan and add oil when hot. Sauté onion and mushrooms until the onions are translucent.

Add sliced celery and heat until it is translucent as well.

Rinse and look for stones in two cups of red lentils. Add diced carrots and and red lentils to the pot. Heat for a few minutes.

Add the veggie broth or water (or a combination of both). Cook on high heat for about twenty minutes; then reduce the heat and simmer for over an hour or until the lentils have broken apart. Season while cooking.

After thirty minutes of simmering, add the soaked and cooked (or canned) red and white beans.Salt to taste as needed. Add the lemon at the very last moment and let the whole thing rest for about 10 minutes before serving.

Enjoy!

Sesame Kale Macro Bowl

Inspired by the Macro bowls at Native Foods and the Green Owl Café.

This symphony of flavors is so nourishing, it will soon become one of your comfort food dishes. This dish uses traditional sauerkraut that’s been lacto-fermented because it contains a plethora of wonderful bacteria and enzymes that will make your gut happy. If you’re new to fermentation, lacto, in this case, has nothing to do with cow’s milk. The process is named after lactobacillus bacteria, a salt-tolerant micro-organism found in most probiotic supplements. After the salt has destroyed potentially harmful bacteria, lactobacillus and other “good” bacteria start to convert sugars and lactose in the cabbage to lactic acid, which preserves the food and gives it the tang of sauerkraut.

• 1 C dry black beans (soaked and cooked)

• 2 Portobella caps (sliced)

• 1 head curly kale (or any kale you prefer)

• 1 C lacto-fermented sauerkraut

• 1 C tahini sauce (recipe below)

• 1 T coconut oil

• Sea Salt to taste

• Sesame seeds for garnish

Soak your black beans for >18 hours, starting with hot water. Simmer for 1 hour while you prepare the rest of the ingredients. When soft, add a dash of salt and let rest. Cut the mushrooms and slice the kale in 2 inch strips (I leave the stem in). Salt the mushrooms and sauté in the coconut oil on a skillet until juicy and browned. Steam the kale in a separate pot. Make the tahini dressing (below) while all this is cooking. Once the mushrooms are done, make some room in the skillet to warm the sauerkraut. Drain the beans and gather the greens, beans, mushrooms and ‘kraut in a bowl and drizzle with your prepared tahini sauce. Sprinkle with sesame seeds and enjoy with friends! Makes about 4 servings.

Tahini Sauce

Inspired by About.com’s Tahini Sauce

• 1/2 cup tahini (sesame seed paste)

• 1 glove garlic {crushed or chopped}

• 1/2 t sea salt

• 2 T olive oil

• Juice of 1 lemon

• 1/4 C – 1/2 C water

Blend all ingredients except water in a blender. Add water to desired consistency. Enjoy drizzled on just about anything!

Grainfree Paella

Some may argue this is technically not paella because it contains no rice, but it’s inspired by a Spanish paella recipe and is prepared in a similar way. It’s hearty and fulfilling and packed with yellow peas, whose protein is considered to be one the best sources of essential amino acids. 

You could certainly use artichoke hearts in place of {or in addition to} asparagus or cauliflower and it will probably be amazing.

 Serves: 6

• 1/4 C +2 T olive oil

• 2 cloves minced garlic

• 1/2 large yellow onion {chopped}

• 3 C spring water

• 4 C quick veggie broth {unstrained}

• 1 C dried red lentils {rinsed}

• 1 C dried yellow peas {rinsed}

• 1 medium tomato {chopped}

• 1/2 C grape or cherry tomatoes {halved}

• 1 T red pepper paste

• 1 T tomato paste

• 1 T capers with brine

• 1 C cauliflower florets

• 1 bunch {2.5 C} thin asparagus {snapped into pieces}

• 1/2 C frozen green peas

• 1/2 t smoked paprika

• Sea salt to taste {1-2 T}

• 1/2 to 1 lemon

• Lemon wedges, tomatoes or herbs for garnish

Start simmering your quick broth with a dash of salt. Heat ¼ cup olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. Heat your spring water.

Pour the yellow peas and lentils into the paella pan and sauté for about 3 minutes. Add the red pepper paste, tomato paste, capers and chopped tomato {but reserve the grape/cherry tomatoes} and cook for 3 minutes longer Add the hot water one cup at a time and simmer down.

Once the peas are partially soft, salt throughout cooking while tasting. Add 3 cups of simmering veggie broth and cook over medium heat for 20 minutes, adding an extra cup if it becomes dry. With 7 minutes remaining, add the cauliflower and grape/cherry tomatoes. With 5 minutes remaining, add asparagus. When almost all the liquid has been absorbed {3 min remaining}, stir in the peas.

Continue cooking until the liquid has been absorbed and the peas are tender. Float 2 T of olive oil on top and sprinkle with paprika and the lemon juice. Let rest for at least 5 minutes and garnish with fresh herbs, small tomatoes or lemon wedges. Enjoy!

Creamy Cauliflower Soup

Inspired by Dr. Lindner

This is an easy soup to throw together on a blustery winter day (or any day really). It’s so creamy and delicious, you won’t even notice it’s almost all veggies!

• 1 head cauliflower

• 2 leeks (white & light green parts, washed and chopped)

• 1-2 cloves garlic

• 2 T oil (I use olive)

• salt to taste

• dill (or thyme) to taste

• 4-6 cups water or veggie broth (depending on the size of your cauliflower)

• squeeze of lemon

Slice leeks and rinse between leaves; remove dark green parts and reserve for your next batch of veggie broth. Chop garlic and leeks, and sauté in oil in large pot for a few minutes until soft. Cut cauliflower into strips and add to the pot. Salt and warm for a bit, then add water or broth. Bring to a boil and simmer until the cauliflower is soft. Add salt and pepper to taste and squeeze in lemon. Blend with immersion blender or transfer in batches to a blender. Sprinkle with dill or other herbs. Let it rest for at least 5 minutes before serving. Enjoy!

Baked Patatas Bravas

Inspired by Saveur’s Patatas Bravas http://www.saveur.com/article/recipes/patatas-bravas

One of my favorite Spanish dishes from Café Iberico in Chicago is the Patatas Bravas. This spicy dish is usually made with deep fried potatoes, but since giving up fried foods, I tried making it baked. It worked well; and gave us an amazing rendition with a spicy or mild bravas sauce and all the flavor I savored from the restaurant.

You can also make this with the potatoes fried or cooked in an air fryer.

 ·        3 tablespoon olive, coconut oil, or butter (vegan or otherwise)

·        2 1⁄2 pounds fingerling or small waxy potatoes (peeled or skins-on & quartered)

·        1 ½ cups crushed tomatoes

·        ¼ to 1 teaspoon smoked paprika (depending on your spice tolerance)

·        ½ teaspoon ground turmeric

·        A dash of crushed red peppers

·        1 teaspoon dulse (optional)

·        1 tablespoon nutritional yeast (optional)

·        1 tablespoon date syrup or sweetener like sugar

·        2 teaspoons Balsamic crème (optional)

·        2 cloves garlic (peeled and minced)

·        1⁄2 small yellow onion (diced)

·        Sea salt and freshly ground white or black pepper to taste

·        ¼ cup mayonnaise for topping (vegan works well)

·        Fresh parsley or scallions for garnish (optional)

Baking:

Preheat convection oven to 375 degrees Fahrenheit. In a small saucepan, sauté the onions and garlic with 2 tablespoons oil. Add the paprika, turmeric, crushed red peppers, Balsamic crème, and salt and pepper. Sauté until fragrant and mix in the dulse and nutritional yeast. Add tomatoes and simmer while you start the potatoes.

In a large bowl, swirl remaining 1 T oil with potatoes, salt and black pepper and place in a casserole dish with a lid. Bake for 20 minutes.

Cover the potatoes with the tomato sauce and bake {covered} for another 20 minutes. Remove the lid and bake for 10 minutes more on the top rack to thicken the sauce.

Remove from oven and add mayonnaise. Mix together and garnish with parsley and/or scallions. Let this dish rest for a few minutes and enjoy :)

 Heat oil or butter in a 2-qt. saucepan over medium-high heat. Add paprika, sugar or date syrup, Balsamic crème (of using), tomatoes, red pepper, garlic, onion, salt, and pepper. Simmer tomato mixture, stirring occasionally, until slightly reduced, about 5 minutes; set bravas sauce aside.

Frying:

Heat 2″ frying oil in a 6-qt. saucepan until a deep-fry thermometer reads 220°. Add potatoes all at once to oil; cook until tender and pale golden, 35–40 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; chill 30 minutes. Remove oil from heat.

Return pan of oil to heat until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until golden brown and crisp, 4–5 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; season with salt.

If using an air-fryer, swirl cut potatoes in a large bowl with oil, dulse, salt, pepper, and turmeric. preheat for 3 minutes, and then cook for at least 20 minutes, stirring occasionally and adding a spray of oil if needed.

Drizzle potatoes with the reserved Bravas sauce and mayonnaise; garnish with parsley and/or scallions if you like. :)

Tibetan Potato Soup

I’m not sure where I acquired this recipe, but I have great gratitude for whoever wrote it down. This is the most healing soup you will ever encounter…(Take a seat, Chicken Noodle). The capsaicin in the chili power and curcumin in the turmeric are anti-viral and super anti-inflammatory.

You can make it as spicy as you like and it traditionally uses ghee rather than coconut oil, but I feel the monolaurin in the coconut oil is important in boosting the immune potency of this soup.

You may wonder why I have so many soup recipes… to me, soup is spleen food. When you’re recovering from an illness like EBV or a degenerative condition like hyperthyroidism, you need to feed your spleen to heal. Cooking the soup helps break down the nutrients so your body has less work to do, allowing your spleen to build blood for your body.

Makes about 8 cups.

Ingredients

• 1/4 cup coconut oil

• 1 tablespoon minced gingerroot

• 1 tablespoon minced garlic

• 1 cup diced onion

• 1/2 teaspoon turmeric

• 1/2 teaspoon chili powder

• 1/2 teaspoon garam masala

• 3 cups mashed potatoes

• 4 cups spring water or veggie broth

• 1 cup chopped carrots

• 1 cup spinach or chard leaves, chopped

• 1 -1/2 teaspoons apple cider vinegar

• Dulse seaweed flakes to taste (red seaweeds help clean the body of heavy metals)

• 2 teaspoons Kosher and/or Sea salt

• 1/4 teaspoon black pepper

• 2 tablespoons chopped green onions or chives

• parsley

Directions

1. Melt oil in large saucepan over medium heat.

2. Add ginger, garlic, onion and carrots and stir-fry over medium to medium-high. Heat for 5 minutes.

3. Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer.

4. Add potato and mix. Cook and stir 3 minutes. (If you like a smooth soup, add water or broth, 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.)

5. Stir and add spinach.

6. Mix well and bring to boil. Add vinegar, dulse, salt and pepper.

7. Simmer 5 minutes. If soup is too thick, add water.

8. Add green onions or parsely and mix well.

9. Let rest before serving.

Raw Cookies

The ingredients are pretty flexible in this recipe and we usually make it with whatever we have on-hand. They are quite decadent, but are also vegan and gluten-free!

Makes 15-20 

• 1/8 C goji berries or dried mango

• 1/4 C Macadamia nuts

• 1 t coconut flour

• 1 t coconut oil

• 1 T hemp seeds, coconut flakes or sunflower seeds

• 1 C unsalted nuts combination; (example: 1/2 C cashews, 1/4 C walnuts, 1/4 C almonds)

• 1/4 C dried strawberries, dried apricots or raisins

• 3/4 C dates (pitted)

• 1/2 C topping:

  • ground cashews

  • ground walnuts

  • ground pistachio nuts

  • coconut flour

  • coconut flakes

  • sesame seeds

Blend all ingredients in the food processor; it works best if you start from the top of the list and add them two-by-two, blending between each addition. Once you reach the dates, start pinching the dough to see if it sticks together. If not, keep blending and add additional dates if needed. Once it is sticky enough, roll into balls and roll through selected toppings (a big bowl works well for this). Cashew powder has been the winner in taste-tests, but they’re all good :)