Kale Chips

Yield: 6-8 servings
These mineral-rich pop ‘em in your mouth crunchies make a low-carb alternative to popcorn, potato chips or French fries. The winning formula? Salty, sour and sweet.
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1-2 tablespoons honey or several drops liquid stevia
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/8-1/4 teaspoon cayenne (optional)
1 medium-sized bunch kale, washed, [...]

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 [...]

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 [...]

Roasted Roots

Yield: 6-8 servings
2 fennel bulbs, quartered
2 medium potatoes (any kind) large diced
2-3 carrots, diagonally sliced into 1-inch pieces
1 yellow onion, halved (leave skin on)
1 leek, sliced thin up to the greens and washed well
6 cloves garlic, peeld and crushed with the back of a knife
2-3 tablespoons olive oil or ghee
salt and pepper
Preheat the oven to [...]

Marinated Baby Artichokes

Yield: 4 side servings
Artichokes come around early in the growing season, and local farmers usually have babies ready to be bagged up and made into this tasty, Mediterranean-inspired appetizer. Serve with crackers or other antipasti, or toss into salads.
12 baby artichokes
Juice of 1/2 lemon
6 cloves of garlic, minced
1/2 cup parsley, chopped
1/4 cup olive oil
1/8 [...]

Roasted Garlic

Yield: 2-3 heads
Roasted garlic is a perfect compliment for a variety of foods all year round. Use it as a healthy butter for bread or mix it into steamed
vegetables. It can be mashed into potatoes, and used to season dressings for fresh summer salads.
2-3 whole heads garlic
1 tablespoon olive oil
If you have a clay garlic [...]

Steamed Kale with Sauteed Onions and Garlic

Yield: 4 servings
This quick and easy way to get kale into your diet will soon become an addiction. The sweet, browned onions perfectly balance the slightly bitter taste of the kale, making a delightful side to any dish. Toss some meat or tempeh into the pan, and you have a complete meal. Other vegetables can [...]

Honey-Mustard Tempeh in Zucchini Baskets

Makes about 18 appetizers
These delightful little appetizers make a pretty presentation for summer parties. Crumbled tempeh is blended with a tangy mustard dressing with hints of caraway and dill. Shredded chicken, boiled egg or canned tuna can be substituted for the tempeh, if desired.
DRESSING
6 tablespoons grapeseed mayonaisse or olive oil mayonnaise (in the refrigerated section [...]

Raw Sprouted Zucchini-Raisin Bread

Makes 4 small loaves
Making your own raw, dehydrated bread is easy, and doesn’t take much time on your part. Grains, on the other hand, need about 2 days for soaking and sprouting (instructions below) and dehydration can take up to 12 hours. Plan two days ahead, and utilize overnight soaking, sprouting and dehydrating. If you’re [...]

Curried Wheat Berry and Lentil Salad

Serves 6-8
Wheat berries are a delightful, chewy grain that have ample amounts of protein, especially when combined with beans. This is a mildly spicy summer salad with sweet undertones of honey and cinnamon. It get better over time, so make sure it has at least an hour (up to overnight) to soak up the dressing.
Grains [...]

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