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!

Simple Udon Soup

This light soup with umami broth is a nice break for the stomach from heavier winter meals. Proteins can be added easily, and it can replace the classic Chicken Noodle Soup in your wellness routine.

You can adjust the salt to your liking if you use homemade broth. Homemade broth is an incredibly alkalizing food. It offers easily digestible nutrients and electrolytes.

Dulse {red seaweed} is a great source of complete protein amino acids and iodine, plus helps to remove heavy metals and toxins from the body.

If you don’t do wheat, you can replace the udon noodles with a variety of gluten-free noodles: buckwheat, kelp or NoOodles {made with yams}.

Serves 4

• 6 ounces udon, kelp or yam noodles

• 6 cups homemade veggie broth or broth of your choice

• 6 Crimini or Shiitake mushrooms, sliced

• 2 handfuls baby spinach leaves

• 2 handfuls cooking greens: kale, dandelion, chard, collard greens, bok choy

• Sea Salt to taste

• 2 teaspoon coconut aminos (or tamari)

• 1 Tablespoon dulse granules

• Coconut nectar (or sweetener of your choice) to taste {optional}

• 1 Tablespoon onion flakes or diced onion

• 1 teaspoon toasted sesame oil

•  Garnish with toasted sesame seeds, black seeds or Gomasio (seaweed, sesame seeds and sea salt)

Cook udon noodles in salted boiling water until tender, about 5 minutes (if using yam or kelp, wait until the end to add). Drain and rinse under cold water until cool.

Place broth in a pot and bring to a boil. Add mushrooms, greens and onions or flakes and bring back to a boil.

Stir in spinach and oil and season with salt, aminos, sweetener and dulse granules to taste. Add noodles and cook just until heated through.

Let rest for 5-8 minutes for full flavor. Top with sesame oil and seeds. Enjoy!

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!

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!

Turmeric Rice

Many traditions have a form of rice that includes turmeric. Here is a really easy one to make that can be made with or without oil or butter.

Turmeric is a powerful anti-inflammatory food. Including it in your diet will help you to recover from illness, minimize chronic diseases and counter the effects of aging.

From: https://www.favfamilyrecipes.com/super-easy-yellow-rice/

 Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Serves: 4

Ingredients 

• 3 tablespoons vegan butter

• 1 cup long-grain white rice

• 1 teaspoon fresh minced garlic or onion

• 1 teaspoon onion powder or dried minced onion

• 1 teaspoon ground turmeric

• 2 cups veggie broth

• 1/2 teaspoon Kosher salt or to taste

• ground black pepper to taste

• Herbs for topping

Instructions

1.                Heat butter in a large saucepan over medium heat.

2.                Add the rice and gently stir until rice begins to lightly brown.

3.                Add garlic or onions, onion powder, and turmeric and stir until well mixed in.

4.                Slowly stir in broth and raise heat to medium-high. Add salt and pepper to taste.

5.                Bring the mix to a boil then turn the heat to low and cover the pan with a lid.

6.                Simmer for 20 to 25 minutes. Remove from heat and add herbs, and fluff with a fork.

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!

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.

Chickpeas and Chard

Inspired by 101 Cookbook's Lemony Chickpea Stir-Fry Recipe

If you’ve never soaked beans before… do it. You won’t regret it. Beans contain zinc, magnesium, and iron, but they also contain phytic acid which prevents these minerals from being absorbed in our bodies. By soaking your beans in hot water for 18 hours, you reduce the phytic acid content; and the taste puts those canned beans to shame.

Serves 2-4

• 2 T mix of extra-virgin olive oil and sunflower oil

• 1 small onion or a couple shallots (sliced)

• 1 cup cooked chickpeas (I soak for 18 hours and cook for 1 hour)

• 2 potatoes (peeled & cubed)

• 2 chard leaves (stems removed – great for juicing – and sliced into 1” strips)

• 1 small zucchini (optional)

• ½ of a Roma tomato (optional)

• zest and juice of ½ of  a lemon

• ½ T turmeric

• ½ T oregano

• ½ T cumin

• 1 T onion flakes kosher salt to taste

Heat 1 T of the oil mixture in a large skillet over medium-high heat and stir in a pinch of salt, 1 small onion (sliced), 2 cubed potatoes and 1 C cooked chickpeas. Add ½ T each of turmeric, oregano and cumin with 1 T of onion flakes. Sauté until the chickpeas are deeply golden. Stir in the chard and cover. Warm for 2 minutes more. Pour everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining 1 T of the oil mixture, add zucchini and sauté until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest from half of a lemon, taste, and season with a bit more salt if needed. Top with ½ a Roma tomato before serving. Enjoy!

Truffled Beans and Greens

Inspired by Whole Foods Greens and Beans Ragout

The veggies of this dish can be replaced with any veggies you may have on hand and it turns out nicely. Some ideas include: broccoli, green beans, parsnips or sunchokes.

• 1/2 of a large onion (chopped)

• 2 cloves garlic (sliced) (optional)

• 12 ounces fresh shitake mushrooms (sliced) (optional)

• 2 large carrots (peeled and sliced)

• 2 large potatoes (peeled and diced)

• 1 marinated artichoke heart (cut into chunks)

• 1 C navy or cannellini beans

• 1 bunch chard or kale (stems removed and leaves thinly sliced)

• 1/2 C veggie broth

• 1 ½ T sunflower oil

• 1 ½ T olive oil

• 1 t truffle oil

• 1 T dried thyme

• 1 T nutritional yeast

• 1/4 t ground white or black pepper

• dash of Pitta churna (optional)

• Kosher salt to taste

In a large high-sided skillet over medium-high heat, saute 1/2 of a large onion and 12 oz of fresh shitake mushrooms or garlic in the 3 T sunflower and olive oil mixture for 7 to 8 minutes or until tender. Add 2 carrots, 2 potatoes (peeled and sliced), 1 T dried thyme and 1/4 C broth. Simmer until broth is absorbed.  Add 1 artichoke heart (cut into chunks) and deglaze with the remaining 1/4 C veggie broth.  Add nutritional yeast, salt and pepper (and kale if using) and stir. Then add the beans and chard. Cover and cook 5 minutes or until greens are wilted and heated through. Drizzle with 1 t truffle oil. Let rest for 3 minutes before serving.

Cauliflower Rice

Inspired by Kim Lyon's Fast-Acting Summer Detox Menus (thanks Mom!)

This is a fantastic alternative to rice. It makes your curries feel like curry rather than stew. We've also used it in place of pasta and as a side on its own. Cauliflower is said to prevent cancer (and increase overall health) by supporting three important systems in your body: the detox system, the antioxidant system, and the inflammatory/anti-inflammatory system. Reducing inflammation has changed the way my body functions: increased my energy, regulated my sleep patterns and elevated my mood. Thanks cruciferous vegetables!

• 1/2 - 1 head cauliflower, sliced for the food processor (you can juice the green parts)

• 1 t olive oil (optional)

• herbs to taste (optional)

• salt to taste (optional)

In a food processor, use the grater-blade or pulse the cauliflower until it looks like rice. Transfer to a microwave-safe bowl and heat for 2-5 minutes (do not add water). Let rest for a minute or so and enjoy with your favorite sauce or with olive oil, herbs and seasoning!

Stroganoff with Dill Cashew Cream

This is one of our favorite dishes - especially when we have dill growing in the garden! It's creamy and delicious and can be made vegan or ovo-vegan, depending on the pasta.

Serves 6-8  

• 2 tablespoons oil {sunflower or olive}

• 1/2 yellow or white onion {diced}

• 1 clove garlic {minced}

• 3 medium Portobello mushrooms {sliced into 1/4-inch-thick strips or large chunks}

• 1 head broccoli {chopped}

• Sea salt to taste

• 2 tablespoons {sprouted} chick pea {garbanzo bean} flour

• 1 to 1 1/2 C veggie broth

• 4 servings noodles of your choice {we prefer homemade grainfree pasta squares}

• Pepper to taste

Dill Sauce

Inspired by Vegan Cashew Cream Cheese from Eating Rules

• 1 C raw cashews

• 1/2 - 1 C spring water

• Juice of 1/2 lemon

• 1/2 T vinegar {red or white wine or apple cider}

• 1 T nutritional yeast {optional}

• 1/2 t fine grain sea salt

• 1 T Dijon mustard

• 2 T snipped fresh dill or 1 T dried dill

Boil salted water for noodles in a large pot.

In a large skillet, heat oil over medium-high heat. Add the garlic and onion and cook {stirring} until soft, {about 6 minutes}. Add the mushrooms; salt and sauté for a few minutes more.

In a blender, mix all ingredients {except dill}, adjusting salt for taste and water for thickness. Once cream cheese texture and yogurt consistency is achieved, add the dill and pulse until blended.

Add noodles to the boiling water in your pot and watch the clock for the 3 minute mark to add the chopped broccoli and blanch. If you’re using homemade pasta, add them together.

Back in the skillet, add flour to the mushroom mixture and stir until absorbed. Deglaze with the veggie broth until you have a creamy, thick sauce. Remove from heat and stir in dill sauce.

Drain noodle/broccoli mix and stir into mushroom/dill sauce mix. Season with salt and pepper and let rest for 5 minutes. Enjoy!

Grainfree Biscuits

Inspired by Traditional Food Adventure’s Grainfree Teething Biscuit

We keep a bunch of these in the freezer and toast them up for hummus tea sandwiches, sliders and breakfast. They are soft enough for new chewers and tasty enough for the whole family.

• 1 C coconut flour

• 1 C grainfree or glutenfree flour mix

• 1/2 C arrowroot powder

• 1 1/2 t sea salt

• 1/2 C almond meal, almond flour or chia meal

• 2 good eggs {get organic, humane, free range, grass-fed, and soy-free eggs here}

• 2+ C plain yogurt {1 1/4 C homemade coconut yogurt mixed with 3/4 C coconut water or almond milk}

• 1/3 C extra virgin coconut oil in liquid state

• 1/4 t baking soda *optional*

Mix flours, meals and salt in a bowl or mixer with a paddle to aerate. Add eggs and yogurt along with oil. Mix thoroughly. Dough should be stiff and moist {similar to Playdough}. Can add extra yogurt as needed to reach desired consistency and mix in baking soda {if using}. Let stand for 10 minutes or so to allow the coconut flour to expand.

Preheat oven to 350 degrees. Roll into biscuits, wetting your hands if the dough gets sticky. Place on a parchment-lined cookie sheet and bake for 20-25 minutes {until firm and golden brown on the bottom.

Store in the refrigerator or freezer and warm before serving.

Sprouted Chickpea Hummus

Inspired by Mediterranean Snacks Classic Hummus Dip

Great for picnics and get-togethers, this hummus is easy and delicious. Soaking and sprouting the beans reduces things like phytic acid, making your chick peas easy to digest and more nutritious.

• 1 C dried dried garbanzo beans (chick peas) - canned chick peas will work as well, no soaking needed.

• 1/3 C tahini (sesame seed paste)

• Juice of 1 - 2 lemons (to taste)

• 1 t sea salt

• 2 cloves garlic

• 1 T olive oil

• extra water or oil for texture

• embellishments like sundried tomatoes, herbs, green onions, olives, etc. (to taste)

• olive oil, paprika (smoked if you like) and toasted pine nuts for garnish

Soak your garbanzo beans for 12+ hours starting with hot water. This begins the sprouting process. The next day remove from water and rinse. Leave on counter or in fridge while sprouting. Rinse each day. Over the next 2-3 days you'll see tails sprout on the beans. How long you sprout is up to you. If you're using pre-sprouted beans, then just soak overnight.

Blend all ingredients in the food processor or blender. Add oil or water until your perfect consistency is reached. Add your embellishments and top with a drizzle of olive oil, a dusting of paprika {smoked is quite good}, and some toasted pine nuts. Enjoy with veggies, crackers, or baked lentil chips!

Atakilt wat

I've made some alterations, but the core recipe is from Iwaruna.com’s Atakilt Wat. Thank you for sharing it!

This simple combination of earthy and healing food will warm your heart and fill your belly.  Typically served with basmati rice or a flatbread like injera, we sometimes use socca as our bread and serve with pineapple beets.

• 3 T coconut oil

• 1 large onion {diced into 1/2 to 1 inch pieces}

• 3 cloves garlic

• 1/2 to 3/4 inch of ginger root {grated}

• 1/2 t turmeric powder

• 1 T tomato paste

• 1 pound green cabbage {about half a head} {cut into 1 to 2 inch chunks}

• 3/4 pound gold or red potatoes {peeled and cut into 1 inch chunks}

• 3/4 pound carrots {cut into 1 to 2 inch chunks}

• juice from 1 lemon

• sea salt {to taste}

Heat the oil in a large pot or iron casserole over high heat. Sauté the onion until translucent, about 10 minutes. Add the garlic and ginger, and stir for a minute or two until fragrant. Stir in the turmeric, tomato paste, cabbage, potatoes, carrots and salt. Cover, lower heat to medium-low, and cook until the thick vegetables have become tender, about 20 to 30 minutes. Stir every 5 to 10 minutes so that bits don’t stick and burn at the bottom of the pot. Adjust salt levels, if desired. Drizzle with lemon juice and let rest for 5 - 10 minutes before serving. Enjoy!

Sweet and Sour Cauliflower

This is a quick, Asian-inspired dish that helps to use up some kitchen items you may have left-over from other meals. Great with rice, cauliflower rice and beans.

• 3.5 T sesame oil

• 1/2 t Date Lady Balsamic Date Vinegar

• Sea salt to taste

• 3/4 C prepared marinara sauce

• 1/3 C apple juice

• half a head of cauliflower (chopped to large bite-sized pieces)

• other veggies (we've used radishes and onions)

• 1 T ume plum vinegar

• dulse to taste (optional)

Simmer oil, date vinegar, and salt in a preheated deep skillet. Add the veggies, cauliflower, marinara and apple juice. Simmer until the cauliflower is tender. Remove from heat and add ume vinegar and dulse (& salt) to taste. Let rest to mingle flavors. Enjoy