Chickpea and Cauliflower Coconut Soup

What is it like? 

- Rich

- Smokey

- Coconut-y

Recipe

1 1/4 cups chickpeas (soaked overnight) or 2 14-oz cans chickpeas
4 oz smoked lean bacon* or smoked ham OR see note for vegan**
2 14-oz cans coconut milk
12 oz fresh green beans, chopped
1 head cauliflower, chopped
water, enough to cover all of the ingredients
2 tsp apple cider vinegar
1 tsp thyme
1/3 cup copped parsley
1/8 tsp each: cumin and coriander
1 tsp paprika, or to taste
2 tbsp soy sauce, or to taste

Directions: 

1. Gather all of your ingredients. If you are using soaked chickpeas, put them in a sauce pan, cover them with water and bring to a boil. Then immediately simmer on low for about 15 minutes with the lid on.

2. Meanwhile, heat a large pan over medium heat. Add the bacon and allow it to brown. If the bacon is truly lean, you may need to add a teaspoon of olive oil (or your preferred oil). Flip the bacon and brown the second side, then remove it from the pan and allow it to cool.

3. While the bacon browns, slice the cauliflower and green beans into bite sized pieces.

4. After removing the bacon, put all of the other ingredients into the pan, including enough water to cover them and bring the soup to a boil, then immediately turn the burner down to low and allow the soup to simmer.

5. Slice the bacon (or cut with scissors) and add it to the pot. Simmer until all of the ingredients are tender.

6. Adjust flavor and serve. (See Note)

NOTES:
This soup only gets better with time. The first night it will be very good, but after resting for two days in the fridge, the flavors meld together and it is a match made in heaven.

* Lean bacon is an excellent source of flavor for soups and it is what people have been using for centuries. If you find a local farm that sells pork, the bacon is likely delicious lean bacon which is more common in Europe than in the U.S. You can use regular lean bacon if your source does not have the smoked option. I usually buy the ends, which are cheaper. 

** For vegan, substitute smoke flavor to taste, and 1/4 cup nutritional yeast.  
 

Chicken Fried Rice with Turmeric and Olive Oil

What is it like?

- Tastes like the greasy good stuff, but packed with veggies, healthy fat, and protein!

This recipe makes a boatload, and it's great for leftovers. It is not traditional fried rice, but it is a match made in heaven. 

Recipe

Serves 8, prep 25 minutes

1 lb organic chicken OR cooked great northern beans for vegan* 
1 cup organic basmati rice
2 cups green cabbage, sliced very thinly
1-2 cups carrots, grated
2 stalks celery, diced
1/2-3/4 cup parsley, chopped
olive oil, as needed (about 1/4 cup)
1 tsp mustard seeds*
1 tsp turmeric*
2 tsp apple cider vinegar OR white vinegar*
1 tsp organic sugar
salt, to taste 

Directions: 

1. Preheat the oven to 350° degrees. Sprinkle the chicken with salt and then lay in a single layer in a bake safe dish and bake for 20 minutes or until completely cooked (all juices are clear). 
2. Slice the cabbage thinly. Heat 2 tsp olive oil in a large pan over medium heat. Add the mustard seeds and turmeric, followed by the cabbage and about 1/4 tsp salt. Sauté for about 10 minutes, stirring occasionally. 
3. To make the rice pilaf, heat 2 tsp olive oil in a 2 quart pan over medium-high heat. Place rice in pan and stir every 20 seconds for about 1 minute. Then add 2 cups water and simmer for 10 minutes with the lid on.
4. While the rice cooks, grate the carrots and then add them to the cabbage along with the rest of the ingredients. You can also add another tbsp of olive oil, which adds flavor and richness to the dish. When the chicken (or beans) is cool enough to touch, chop it into bite sized pieces and add it to the dish. Adjust the seasoning by adding more salt, olive oil, and turmeric to taste. 

*Generally, beans are easiest to digest after soaking in water overnight. Then, drain the beans, cover with one inch of water or broth, and simmer on low until tender.
*Do not include vinegar if you have acid reflux. Also, do not include mustard seeds or turmeric if they are not tolerated. 

Crispy Fennel & Apple Salad with White Wine Vinaigrette

What is it like? 

- Crunchy, crispy & juicy

- Super refreshing

Recipe

Serves 4-6, prep 10 minutes

1 fennel bulb, sliced thinly, white part only; also slice 2 tbsp of the fronds
2 stalks celery, diced
1 large apple, sliced small
Onion, diced
1/4 cup parsly, sliced
1/4 cup raisins
1 tbsp wine whine vinegar or lemon juice
1 tbsp olive oil
salt, to taste 

Directions: 

1. Chop all of the vegetables and the apple and place them in a large bowl. 
2. Add the raisins, drizzle the salad with white wine vinegar, olive oil, salt to taste, toss and serve! 
3. This salad makes great leftovers, just add a little more vinegar or lemon before serving it the next day. 

Carrot Cake Pancakes

What are they like? 

- Deliciously chewy

- Full of oats, carrots, raisins & walnuts

- Awesome with maple syrup & whipped coconut cream

Recipe

Dry
1 1/2 cups gluten free flour
1 1/2 tsp psyllium husk powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp salt
1/4 cup walnuts
1/3 cup raisins
1 cup shredded carrot
1/4 cup unsweetened coconut 

wet
1 1/2 cups soy milk OR preferred milk
2 tbsp coconut oil
1 egg OR substitute vegan egg
1 tbsp honey, optional OR agave for vegan
1 tsp vinegar
1 tbsp vanilla 

Directions: 

1. Mix together the dry and wet ingredients in separate bowls. Then pour the wet in to the dry and mix until combined. 
2. Place a heavy skillet over medium high heat, like a cast iron, but any skillet will work. Add 1 tsp of oil and place spoonfuls of batter into the pan. Turn the pancakes over once small bubbles surface and start to pop. Cook pancakes for several more minutes and then test for doneness and repeat with another batch.
3. Keep them warm and serve. If you are feeling like going all out, bellow is an excellent topping! 

My favorite topping for pancakes, waffles, or french toast is as follows:
- a spread of almond butter
- sliced pear  
- frozen blueberries, warmed (the juice makes a great sauce) 
- maple syrup
- walnuts & cinnamon
- whipped coconut cream, optional 

Just place the toppings on the table and everyone can help themselves. 

Sweet Pork Spring Rolls, perfect for dipping

What are they like? 

- Crispy

- A gentle fusion of Asian-American flavors 

- Sweet & salty 

Here is a photo of the filling, which is also great just served with rice.

Recipe

Fried or fresh, your choice! 

1 lb ground pork OR baked tofu
1 tsp preferred oil, plus 2 tsp sesame oil
1/2 onion
4 leaves of green cabbage, chopped very thinly
2 large carrots, grated
1/2 cup chopped parsley
1 tsp apple cider vinegar
2 tsp sugar
2 tbsp low sodium soy sauce or too taste, plus low sodium soy sauce for dipping 

Optional: 

If you are eating these fresh, add a large piece of crispy romaine lettuce or bean sprout to add a nice crunch! 

Directions:

1. Heat a large pan over medium heat. Add 1 tsp preferred oil, such as grape seed or olive oil (the olive oil tastes great in the recipe, even though it is not an asian flavor). 
2. Sauté the ground pork with the onion for about 8 minutes, until the pork is almost cooked. Then add the rest of the ingredients and sauté until the cabbage is tender if you plan to eat the spring rolls fresh*. 
3. Prepare the gluten free spring roll rice wraps according to package instructions. Usually they sit in warm water for about 30 seconds until they become soft and pliable. Spread the rice wrap out on a plate, place 2 heaping spoonfuls of the pork filling in the wrap, roll them up (like a burrito), and serve! 

These rolls have such great flavor that I prefer not to mask it with a strong sauce, simply dip them in low sodium soy sauce. 

*If you plan to shallow fry these spring rolls, make sure the pork is cooked, but the cabbage should still be a little tough to chew. To shallow fry, make the rolls with the slightly undercooked filling, heat 1/2 inch of high smoke point oil (such as grape seed or canola oil) in a clean pan over medium heat and place the rolls in the oil. The oil should be about 375°F and you will probably need to turn down the burner after the first few minutes of cooking. Cook the rolls until they are light brown and then flip them and repeat. Place the rolls on a paper towel-lined sheet to cool.