Recipes
Roasted Vegetables
This recipe calls for the root vegetables, but shiitake mushrooms, zucchini, brussel sprouts, and cabbage are just a few examples and are very fill...
Cauliflower Potatoes
From nomnompaleo.com
Ingredients:
Large pot with steamer insert
Food processor, Vitamix, or blender
1 cup water (1-2 inches covered in pot)
1 Lg h...
Roasted Fennel
Ingredients:
2-4 large fennel bulb, chopped into quarters
Sea salt
Olive oil, lard or coconut oil
Optional apple cider vinegar
Steps:
In a cove...
Roasted Broccoli
Ingredients:
1 pound broccoli, rinsed and trimmed
2 cloves garlic, minced
1/2 teaspoon sea salt
2 tablespoons olive oil
Steps:
Preheat oven to 4...
Roasted Squash
Ingredients:
1 very large winter squash or two small ones (double recipe for leftovers, if desired)
Coconut oil, extra virgin
Sea salt
Cinnamon, i...
Sauteed Green Beans
Ingredients:
Cleaned, 1 lb of green beans (snap the ends off)
½ Cup water
2 Tbls ghee or lard or olive oil
1 tsp sea salt
Steps:
Heat the oil in...
Beet Salad
Enjoy with any meal for a quick carbohydrate, good source of iron and sulfur. Adapted from Paul Pitchford's book Healing with Whole Foods.
Ingredie...
Grilled Zucchini
Adapted from nomnompaleo.comIngredients:
1 1/2 pounds of summer squash, trimmed and sliced lengthwise in 1/2” strips
2 tablespoons of virgin red p...
Grilled Asparagus
Ingredients:
Bunch of fresh asparagus
1/4 cup olive oil
Sea salt to taste
Steps:
Wash asparagus well and snap off any rough bottom ends of the stal...
Side Salad
This can be whatever you like, to accompany your meal.Ingredients:Steps:
Start with a lettuce, spinach or greens mix.
Add whatever fresh vegetable...
Roasted Carrot Chips
This recipe couldn’t really be easier. Ingredients:Steps:
Simply cut 2-3 large carrots into “fry” shapes. You can use the larger shredder setting o...