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MEAL 1
Main Dish
Roasted Russet Potato Wedge Salad
4 servings Prep Time15 mins Cook Time 20 mins Total Time 35 mins
Ingredients
2 tablespoons vegetable or canola oil
3 medium Idaho russet potatoes rinsed and thinly sliced
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh rosemary
1 large iceberg lettuce quartered
3/4 cup buttermilk ranch dressing
8 slices crispy bacon chopped
1 pint cherry tomatoes quartered
1/4 cup thinly sliced red onion
1/2 cup croutons
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh chives
Instructions
Set a large skillet over medium-high heat with the oil. Once hot, add the sliced potatoes and cook until crispy, browned and softened, about 15 to 20 minutes. Season with salt, pepper, and rosemary. Make sure to stir them occasionally so that they cook and brown evenly.
To assemble the wedge salads, arrange the iceberg quarters on a platter. Drizzle each wedge with dressing, and top with potatoes, bacon, tomatoes, red onion, croutons, feta cheese and chives. Serve immediately and enjoy!
Side/Appy
Immune-Boosting Cucumber, Kale, and Celery Smoothie (No Fruit)
Total Time 5 mins Servings 2
Ingredients
2 cups kale or spinach
15 ounces lemon flavored water kefir or coconut water
1 large cucumber sliced
2 pieces celery sliced
1 teaspoon ginger paste or 1/4 teaspoon grated ginger
1 tablespoon lemon juice
1/2 green apple, chopped (optional)
4-6 ice cubes (optional)
Instructions
Pour the water, kefir or coconut water into a high speed blender. Add the remaining ingredients. If you need a sweeter smoothie, add the apple. Mix on high until well blended and smooth. Serve immediately.
Side/Appy
Pasta with Blistered Green Peppers
Yield: 4 servings
Ingredients
2 garlic cloves, minced
¼ cup olive oil
1.5 lb green bell peppers, trimmed, seeded, and thinly sliced
½ tsp oregano
salt, to taste
3 tbsp balsamic vinegar
1 lb dried ziti
4 oz grated pecorino Romano
Instructions
Heat the garlic in the olive oil in a large pan over medium-low heat and cook until fragrant, about 2 minutes. Add the peppers and stir them so they are completely coated in the oil. Increase the heat to medium-high and cook without stirring for 3-4 minutes so that the peppers can blister. Stir and continue to cook for another 20 minutes, until very soft and blackened in spots.
Decrease the heat to medium-low and sprinkle in the oregano and salt, to taste. Add in the vinegar and cook for another 2-3 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water.
Add the pasta to the pot with the sauce. Sprinkle in the cheese, adding pasta water if necessary to loosen the sauce so that it sticks to the pasta. Serve immediately with extra cheese on the side.
Dessert
Tangelo Gelato
Ingredients
Juice of 3 tangelos
1 cup sugar or 3/4 cup honey
1 cup water
2/3 cup cream
Method
Place sugar and water in a saucepan and bring to the boil
Leave boiling for 2 mins and then remove from the heat
Pour the tangelo juice into the sugar mixture and stir to combine
Add the cream to the mixture and stir to combine
Chill
Churn in ice cream machine according to manufacturer’s instructions
OR
Place in an air tight container and freeze. Remove from freezer and blend to resemble an ice slushy. Pour into tall glasses.
Meal #2
Main Dish
Braised Red Cabbage w/ Potato Pancakes
Ingredients
Braised Cabbage
2 small apples
4 Tbsp (60 mL) extra-virgin olive oil
1 small head red cabbage, julienned
1 medium red onion, julienned
2 cloves
1 bay leaf
1 3-inch (7.5 cm) stick cinnamon
Pinch nutmeg
2 Tbsp (30 mL) maple syrup
2 Tbsp (30 mL) white wine vinegar
1 cup (250 mL) red wine
2 Tbsp (30 mL) butter
1/2 cup (125 mL) water
Sea salt and freshly ground pepper to taste
Potato Pancake:
3 large eggs
1 tsp (5 mL) carraway seed (optional)
Pinch nutmeg
Sea salt and freshly ground pepper to taste
4 large Yukon Gold potatoes, peeled and finely grated
1 medium white onion, minced
3 heaping Tbsp (45 mL) natural coconut butter
Peel, core and cut the apples into quarter-inch (6 mm) slices.
Directions
Cabbage
In a large pot, heat the oil over medium heat. Add the onion and cabbage and sauté or five minutes. Add the spices, maple syrup, vinegar, wine and water. Simmer for half an hour over low heat, or until the liquid evaporates.
Remove and discard the cloves, bay leaf and cinnamon. Add butter, mix thoroughly and serve with pancakes
Potato Pancake:
In a large bowl, beat together the egg, carraway seed, nutmeg, salt and pepper. Add the potato and onion into the mixture and mix thoroughly.
Using a large spoon, form the mixture into balls and flatten into pancakes that are two and a half inch (six cm) in diameter.
In a large pan, melt the coconut butter on medium heat and brown both sides of the potato pancakes. Remove from the pan and make sure you drain the oil well (place on paper napkins). Serve with the braised cabbage. Serves two.
Side/Appy
Cucumber Tomato Salad with Spicy Dressing
Total Time 20 mins
Ingredients
2 cups cucumber cubed.
1 pint cherry and/ or plum tomatoes
1 apple I used Granny Smith.
1 cup pineapple cubed.
2 teaspoons chili sauce see the note.
2 teaspoons tomato ketchup.
1 teaspoon granulated sugar.
Lime juice from ½ lime.
A pinch of salt.
Instructions
Cut tomatoes in halves.
Dice the cucumber.
Peel, core and cut the apples in chunks.
Cut the pineapples into small pieces.
Put all the fruits and cucumber in a mixing bowl.
In a small bowl, mix the chili sauce, tomato ketchup, sugar, salt and lime juice until the sugar dissolves. Try to taste. Your dressing should taste refreshingly tangy, slightly spicy, a little bit salty and sweet.
Pour the dressing in the salad mix. Stir gently and thoroughly.
Enjoy.
Note
You can use any type of tomato you like. Though I use cherry tomatoes and plum tomatoes. If you prefer big salad tomatoes, make sure you deseed them before you cut in small pieces.
Preferably you use Indonesian chili sauce. But Thai sriracha sauce is a good substitute.
Side/Appy
Green Romesco Sauce with Crudites
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Makes about 1/2 cup; double or triple as needed.
Ingredients
2 medium green bell peppers, about 400 grams (14 ounces) total
70 grams (1/2 cup) whole almonds, preferably roasted (substitute or mix 'n match other nuts, such as hazelnuts, pine nuts, cashews, etc.)
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 good handful fresh cilantro or flat-leaf parsley leaves
2 cloves garlic
1 teaspoon smoked paprika, preferably hot (I've also used ground chipotle pepper to good effect; add to taste)
1/2 teaspoon fine sea salt
Instructions
Roast the bell peppers, removing stem, skin, and seeds, and let them cool completely. You can also use jarred or frozen roasted bell peppers; I don't recommend canned as I find they taste like metal.
In the bowl of a food processor or blender, combine all the ingredients. (You can also work in a regular bowl with a stick blender.) Process until completely smooth. Taste and adjust the flavor with a touch more salt, lemon juice, or paprika, as needed.
Serve with crackers or crudites
Can Serve immediately, or transfer to an airtight container in the fridge and keep for up to 4 days.
Notes
The flavors develop overnight, so make this ahead if you can
Dessert
Pan Fried Cinnamon Bananas
Prep Time 2 minutes Cook Time 8 minutes Total Time 10 minutes Servings: 2 -4 servings
Ingredients
2 Bananas, cut into 1/2″ pieces
1/2 teaspoon Cinnamon
1 Tablespoon butter
2 Tablespoons raw honey, or regular honey
Instructions
Combine the cinnamon, butter and honey in a frying pan over medium-high heat until melted and combined.
Add the banana slices and cook for 4 minutes until the bottoms start to caramelize and turn golden brown. Adjust the temperature and cooking time as needed so that they don’t burn.
Flip all the banana pieces and cook for another 4 minutes until the other side is golden brown.
Serve immediately over ice cream, yogurt, pancakes or French toast.
Meal #3
Main Course
Vegan Kale Potato Soup
Yield: 4 Servings Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Ingredients
2 Medium Potatoes
1 Head of Kale
3 Medium Carrots
3 Stalks Celery
1 Onion
3 Cloves Garlic
32 oz. Veggie Stock
2-3 Cups Water
1 Can White Beans
2 Sprigs Fresh Rosemary (or 2-3 tsp dry)
1 Tsp Dried Thyme
1 Tsp Salt (or to taste)
1/2 Tsp Pepper
Get Ingredients
Instructions
Chop onion, celery and carrot into bite-sized pieces. Mince garlic and chop rosemary into small pieces if using fresh (if using dry, just measure it out to have it ready).
Add olive oil to a large pot over medium heat and add onion, celery, carrot, garlic, rosemary, thyme, salt and pepper, and mix well. Cook for 6-8 minutes or until softened.
Cube potato into bite-sized pieces and add to pot along with the veggie stock and water, continue cooking on a gentle boil for about 5-8 minutes, or until potatoes are softened and can be easily poked with a fork.
Remove kale leaves from stem and roughly chop the leaves. Add to pot along with the beans and continue cooking for 3-5 minutes or until kale is softened. Enjoy!
Side/Appy
Crispino Lettuce Salad
Prep Time 10 mins Total Time 10 mins 2 servings
Ingredients
¼ large iceberg lettuce head, shredded
3 small cucumbers, sliced
4 small Campari tomatoes, sliced
6 medium radishes, sliced
1 medium bell pepper, sliced
¼ cup fresh dill, chopped
¼ cup hemp seeds
1 tbsp. apple cider vinegar
2 tbsp. olive oil
¾ tsp. sea salt or to taste
¼ tsp. pepper or to taste
Instructions
Place the chopped lettuce, tomatoes, sliced cucumbers, radishes, bell peppers, dill, and hemp seeds into a large mixing bowl. Toss the ingredients together.
Then add the olive oil, apple cider vinegar, salt, and pepper, and mix everything well. Serve immediately.
Notes
Variations to this recipe
Substitute a different dressing. This is such a versatile salad that you can easily make it with other dressings, such as ranch, Caesar, balsamic, Italian, Russian, or Greek.
Add some nuts and fruit. Add a little extra crunch with some chopped walnuts, almonds, pecans, or cashews. For a sweeter note, try it with cranberries, diced apple, or pear.
Add protein to it. You can make this Iceberg Lettuce Salad into a main course by adding some bacon, grilled chicken, diced tofu, sliced steak, beans, or lentils.
Make it with more vegetables. Add or exchange some of the veggies in this dish with carrots, beets, onion, broccoli, spinach, or mushrooms. Just chop them to a similar size.
Side/Appy
Radish Cucumber Salsa
SERVES: 2 | PREP TIME: 20 min
INGREDIENTS
1 T. extra-virgin olive oil
1 T. red wine vinegar
1/2 tsp. sugar
1/8 tsp. dry mustard
1 dash of salt and freshly ground pepper
1/4 C. matchstick chopped radishes
1/4 C. seeded cucumber in 1- by 1/8″ matchstick strips
DIRECTIONS
To make the salsa, whisk together the olive oil, vinegar, sugar, mustard powder, salt, and pepper in a small bowl.
Stir in the radish and cucumber strips.
Refrigerate in a covered container.
Serve with tortilla chips and enjoy!
Add a little crunchy zest to your salad, sandwich and side dishes
Desert
Date, tangelo (or orange) and banana muffins
These moist, golden muffins have a lovely slightly sticky, yet light, texture and an intense citrus tang.
Makes 12 muffins
1 cup (150g) plain flour
½ cup (80g) stone-ground wholemeal plain flour
3 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
¼ teaspoon freshly ground nutmeg
1 cup (160g) pitted dates, chopped
1 large tangelo or medium-size navel orange
2 eggs
½ cup (110g) brown sugar
½ cup (125ml) light olive oil
2 medium-size bananas (to yield roughly 1/2 cup mashed)
½ cup (125ml) freshly squeezed tangelo (or orange) juice
1 teaspoon vanilla extract
6 pitted dates, halved, for topping
Preheat the oven to 200C. Butter a 12-hole muffin tin and set it aside. (If you like, instead of buttering the tin you can sit a muffin paper in each hole, as I’ve done here.)
Put both the flours, the baking powder, bicarbonate of soda, salt and nutmeg into a food processor and whiz them together for 15 seconds. Tip this dry mixture into a large bowl and stir in the chopped dates.
Thoroughly wash and dry the tangelo (or orange) then chop it into small chunks. Scrape these chunks into the processor and whiz them for a minute or so until they form a rough-textured puree; you will need to stop the machine a couple of times and scrape down the sides with a spatula as you go.
Add the eggs, brown sugar, oil, mashed bananas, tangelo (or orange) juice and vanilla extract to the processor and whiz them until the mixture is fairly smooth (it won’t be completely smooth as there will be little chunks of orange peel in it).
Pour this tangelo mixture into the dry ingredients and quickly stir them together until they’re just combined. As the batter will be quite thin and sloppy, leave it to sit for 1 minute to thicken up so it’s easier to scoop. Divide the batter evenly between the muffin cups. (I use a spring-loaded ice cream scoop to do this…it works really well). Gently press a halved date on top of each muffin.
Bake for about 20 minutes or until they’re deep golden and a fine skewer inserted in the middle of one comes out clean. Cool the muffins in the tin on a wire rack for 1 minute, then gently loosen them around edges if they need it, and turn them onto the rack. Serve them warm or room temperature, either as is or as I love them, with plenty of butter.
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