Ricki Heller writes of her great recipe:
"The two essential components, I’ve found, are the cabbage and the dressing; pretty much everything else can be adjusted or substituted. This is the type of salad that invites picking at it, right out of the salad bowl, once you’ve already finished what’s on your plate."
1 whole napa or green cabbage, washed, trimmed, and sliced thinly on the diagonal
1 cup cooked and shelled edamame (or snap peas)
1 carrot, grated, if desired
1/4-1/3 cup toasted pine nuts
1/4 cup toasted sesame seeds
1/3 cup extra virgin olive oil
8 drops stevia (or you can use sugar, about 1/4 cup)
1/4 cup red wine vinegar
1 Tbsp. tamari or soy sauce
1 Tbsp. toasted sesame oil
1 very small onion, grated on the finest holes of your grater (it should almost liquefy)
1 clove garlic, crushed
Toss the cabbage, edamame, carrot (if desired), pine nuts, and sesame seeds in a large salad bowl.
In a smaller bowl, combine the dressing ingredients and whisk to mix well. Pour over salad and toss to coat. Makes about 6 servings.
Baechu (Cabbage) Kimchi
This recipe is from Sandor Katz's "Wild Fermentation." Sandor has revolutionized and revived the traditions of fermenting, and has strong connections to Vermont.
Makes 1 quart
1 pound chinese cabbage (napa or bak choi)
1 daikon radish or a few red radishes
1-2 onions, leeks, a few scallions, or shallots
3-4 cloves of garlic
3-4 hot red chilies, depending on how hot you like your food, or any form of hot pepper, fresh, dried, or
in a sauce
3 tablspn fresh grated gingerroot
Mix a brine of 4 cups water and 4 tablespoons of salt. The brine should taste good and salty.
Coarsely chop the cabbage, slice the radish and carrots, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft. This can take a few hours or overnight is even better. Add other vegetables to the brine such as snow peas, seaweeds, Jerusalem artichokes, anything you like.
Prepare the spices: grate the ginger, chop the garlic and onion, remove seeds from the chilies and chop or crush, or throw them in whole. Kimchi can absorb a lot of spice. Mix spices into a paste. You can add fish sauce to the spice paste, just make sure it has no chemical preservatives which function to inhibit microorganisms.
Drain brine of vegetables after soaking. Reserve the brine. Taste the vegetables for saltiness. You want them salty but not unpleasantly so. If they are too salty, rinse them. If you cannot taste the salt, sprinkle a couple teaspoons in and mix.
Mix the vegetables with the ginger/chili/onion/garlic paste. Mix everything together and stuff it into a clean quart size jar. Pack it lightly, pressing down until brine rises. If necessary, add a little of the reserved, vegetable soaking brine to the sumberged vegetables. Weigh them down with a small jar, or a ziplock bag filled with some brine. If you remember, you can just push them down with your fingers.
Ferment in your kitchen or other warm place. Taste it every day. After about a week, when it tastes ripe, move it to the refrigerator or cool storage space like a root cellar or a hole in the ground.
Chicken Baked with Baba Ganoush
Try this quick and easy way to prepare chicken breasts, baked with flavorful baba ganoush. The fresh eggplant spread lends its slightly garlicky and smoky flavor to enhance chicken. Plus, the coating of babaganoush helps seal in juices, making for a more moist, flavorful chicken breast.
2 boneless, skinless chicken breasts
1/2 cup baba ganoush
1/4 teaspoon paprika
1/4 cup fresh chopped parsley, divided
Preheat oven to 400 degrees. Place chicken breasts in a large baking dish. Spoon babaganoush on top of each chicken breast, so the top of each breast is evenly covered with a thick layer of babaganoush. Sprinkle top with paprika and with some of the parsley.
Bake for about 30 minutes, depending on the thickness of the chicken breast, until chicken is cooked through. Serve with additional chopped parsley as a garnish.
This breakfast recipe is easily adaptable with whatever vegetables or cheese you have on hand.
4 large eggs
2 tablespoons of coconut oil/ghee
3 tablespoons coconut flour (or flour of choice)
1/4 teaspoon baking powder
1/2 cup of raw shredded Cheddar cheese
1 cup thoroughly chopped broccoli (or veggie of choice)*
Freshly ground black pepper
Preheat oven to 375 F.
Cook up broccoli for a few minutes on stovetop in a bit of oil, just until cooked (not crunchy anymore, but not mushy). Take off heat, set aside.
Place eggs, coconut oil/ghee, and a dash of salt in medium size bowl and whisk together.
Add coconut flour (or other flour of your choice) and baking powder and mix until smooth.
Lastly, add cheese and broccoli, plus ground pepper and stir.
Pour into greased muffin tin cups. Cook 15-20 min or until tops of muffins spring back when poked. Allow to cool 10 min before eating.
Enjoy with a slice of avocado and some green tea for breakfast!
Note: Recipe can easily be doubled to make 12 muffins. Muffins can stored in the fridge (do not freeze) and popped in a toaster oven for re-heating as needed.
*Optional Additions: Feel free to add other veggies and cook accordingly before adding to egg mixture. Sweet potato, peppers, garlic, onion, and spinach all work well. You might also think of adding bacon pieces, chopped ham, olives, feta, etc. Whatever makes breakfast easy, healthy and delicious for you!
Roasted Daikon Radish, Carrots and Peppers
You can eat this as a side or serve it over rice. The balsamic vinegar adds a complex dimension of flavor that takes this a step beyond your average roasted vegetable dish. You can even use your frozen roasted peppers in this dish, if you have them.
1/2 lb daikon, scrubbed and sliced into ¼-inch rounds
4 carrots, peeled and cut into ¼-inch rounds
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
¼ cup balsamic vinegar
Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.