Grain-Free Raw “Stir-Fry” with Parsnip Rice

Serves 4
Get a stir-fried taste without the “fry”. This mock Asian raw stir-fry replaces rice with pulsed parsnips. The addition of tahini and a little extra honey help to balance any bitter, raw flavors.
Nutrition Tip: Massaging fibrous or hearty vegetables breaks them down and “wilts” them slightly without cooking. This saves precious nutrients and enzymes, [...]

Caramelized Leeks with Fennel Bulb

Makes 4 side servings
Leeks are caramelized to release their natural sugars, and cooked with fennel bulb for a sweet, licorice-like taste. Toasted fennel seeds add a more robust flavor. Serve alongside meat, poultry, eggs or grains.
Cooking Tip: “Caramelizing” is a different technique than “browning”. Caramelizing is when the natural sugars inside cook up and [...]

Steamed Beets with Miso, Mustard and Clove Dressing

Serves 4
A sweet and tangy dressing with a hint of clove enhances and enlivens the flavors of sweet steamed beets in this healthy side dish. It makes a showy presentation too, with the stark contrast in colors. For a raw version, grate or thinly slice the beets with a v-slicer and drizzle with the dressing.
Nutrition [...]

Raw Jicama Salad with Curried Macadamia Dressing

Serves 4
Warming curry spices counter the clean crispness of jicama in this simple, flavorful, all-season salad. The sweet, tropical taste of macadamia nuts and coconut water bring it all together. Served with an edible green sprout garnish.
Cooking Tip: Jicama (HIH-kuh-ma) is a sweet, watery root native to Mexico. Its crisp, refreshing taste is  reminiscent of [...]

Honey-Kissed Fennel and Orange Salad with Candied Almonds

Serves 2-4
Lemon, orange and fennel give this refreshing salad a tangy hit, while raisins and honey balance the act with their delightful sweetness. Candied almonds bring it over the top. Makes a perfect dinner party salad or appetizer. Some of the honey can be replaced with liquid stevia, if desired.

Cooking Tip: Ever wonder how to [...]

Celery Root and Wild Mushroom Soup

Serves 4
Full-bodied and full of flavor, wild mushrooms enrich the earthy taste of celery root in this pureed winter bisque. Makes an excellent side for meat, tempeh or a bright green salad.
Cooking Tip: Allowing the dried mushrooms to cook into the stock (vs. soaking them in water to reconstitute) will enrich the stock (and the [...]

Maple and Lemon Glazed Brussels Sprouts

Serves 4
An easy sweet and sour side highlighting browned Brussels sprouts and toasted cashews. Sauteed garlic adds a pungent note. Brussels sprouts are in the cruciferae family, making them some of the best cancer- and disease-fighters on Earth.

Cooking Tip: Steaming is a great way to retain nutrition and flavor to many foods. I use a [...]

Turkey and Left-Overs Bisque

Serves 4-6
If you’re looking for a more elegant way to use your left-overs than a turkey sandwich, this rich, creamy soup accomplishes the feat. It tastes like Thanksgiving-in-a-cup and makes a beautiful presentation for dinner the next day. Serve in shallow bowls to show off the red cranberries.
BOUQUET GARNI
3 sprigs fresh thyme
2 sprigs fresh [...]

Baby Pumpkins with Maple and Spices

Yield: As many as you want
These fun and festive pumpkins are not just for show, their sweet and tender taste make them a perfect accompaniment for all of your favorite holiday foods. Look for these little pumpkins at the farmers’ market; if you can’t find them, larger pie pumpkins or acorn squash can be substituted.
Baby [...]

Wilted Spinach Salad with Curried Dressing and Spiced Walnuts

Serves 4
This curried dressing warms the body in the winter months. Pungent spices are rounded with honey, fresh apples and candied nuts.
NUTS
3/4 cup walnut or pecan halves
Pinch each: cinnamon, nutmeg, cardamom, ginger
Dash salt
1 tablespoon maple syrup
DRESSING
4 tablespoons olive oil
3 tablespoons apple cider vinegar
1 1/2 tablespoons honey
1 teaspoon garam masala spice blend
Pinch salt
SALAD
1 tablespoon olive [...]

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