Side Dishes

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 2 pounds Yukon Gold potatoes, peeled, cubed

2 ribs celery, thinly sliced

1 medium onion, chopped

1 teaspoon fresh rosemary, minced

1 clove garlic, pressed

Sea salt and freshly ground pepper, to taste
 

1. Bring a pot of salted water to a boil. add potatoes and cook until done. You can tell if they're done when a knife inserted into the center comes through easily. 

2. Strain water and out into a bowl.

3. Add dressing, celery, onions, rosemary, and garlic, and mix together well to coat all the potatoes. 

4. Let sit for about 30 minutes so the potatoes can absorb the dressing. 

5. Season with salt and pepper to taste. 

6. You may need to add a little more dressing just before serving.

Mustard Vinaigrette dressing

3 to 4 tablespoons lemon juice (or you can substitute apple cider or red wine vinegar if desired)

2 teaspoon Dijon mustard

1 teaspoon garlic powder or 1 clove pressed garlic (optional)

Sea salt and freshly ground pepper to taste

6 to 7 tablespoons extra virgin olive oil

1. In a small bowl, blend with a whisk, lemon juice (or vinegar), with Dijon mustard.

2. Add garlic powder or minced garlic (optional), sea salt and freshly ground pepper to taste.

3. Add in 6 to 7 tablespoons good quality, extra virgin oil and mix very well so that ingredients thicken and blend completely. Use an immersion blender or mixer if desired.

4. Add minced herbs if desired.

5. To add protein - 3 boiled eggs, peeled and cut.

 Adapted by: Eat with the Seasons-Michelle C. Wohlfarth  

1/2 Head organic green cabbage

1/2 Head organic purple cabbage

1 Small organic Granny Smith Apple, cored and sliced thin

1/2 c Vegenaise (light green lid)

1/4 c organic raw apple cider vinegar 

1/2 tsp Garlic Salt

1/4 tsp Onion Powder

1 tsp. Celery Seed

Small amount of raw honey (to taste)

1. With a sharp knife chop or grate cabbage (or use food processer)

2. Add apple to cabbage

3. Whisk together remaining ingredients to make dressing.

4. Add dressing to slaw and mix well.

5. Refrigerate for one hour.

2 ½ pounds asparagus, trimmed

2 tablespoons extra virgin olive oil or melted butter

2 tablespoons shallots, minced

2 tablespoons sesame seeds, lightly toasted

Juice of 1 lemon

Sea salt
 

1. Place oil and asparagus in a glass baking dish and toss so that the asparagus is completely coated with oil.
2. Bake at 400 degrees for about 8 minutes, shaking the dish every two minutes or so.
3. Sprinkle on the shallots and sesame seeds and bake, with one or two shakes, for 1 minute more.
4. Transfer to heated serving bowl and squeeze on lemon juice. 

Dressing

1 teaspoon Dijon-type mustard, smooth or grainy

2 tablespoons plus 1 teaspoon balsamic vinegar

½ cup extra virgin olive oil

1 tablespoon expeller-expressed flax oil

 1. Add 1 teaspoon of Dijon mustard in a small bowl.
2. Add vinegar and mix around.
3. Add olive oil in a thin stream, stirring all the while with a fork, until oil is well mixed or emulsified.
4. Add flax oil spread over asparagus immediately.

Makes 6 servings

Adapted by: Nourishing Traditions - Sally Fallon

1 ripe papaya, peeled and seeded

½ cup cilantro, chopped

1 TBS fresh lime juice

1) Slice the papaya in half and scoop out the seeds with a spoon.

2) Cut papaya into bite size pieces and place in medium size bowl.

3) Add cilantro and Lime juice.  Toss to coat.  Enjoy!

2 Ripe avocados, peeled and chopped

½ onion, minced

1 fresh lemon or lime, juiced

1-2 crushed garlic

1-2 TBSP chopped cilantro

Dash salt

Dash cayenne pepper

Place all ingredients in a bowl. Mash with fork until mixture is slightly chunky. 

Serve immediately.

1/2 medium Pineapple, peeled and cored

1 tsp finely minced fresh ginger**

Cinnamon, Nutmeg, or Apple Pie Spice blend

1) Cut pineapple into bite size pieces.

2) Combine pineapple and minced ginger in a bowl and refrigerate for 30 minutes.

3) Before serving, sprinkle with spice blend.

**You may substitute chopped mint for the ginger.

ENJOY!!!

1 zucchini, peeled and chopped

2 Tbsp raw tahini

2 Tbsp fresh lemon juice

1 clove crushed garlic

¼ tsp ground cumin

¼ paprika

¼ tsp sea salt

Place all ingredients in food processor with the “S” blade and blends until smooth. Store in sealed container in the refrigerator. Enjoy!

4 cups shredded cabbage (green or red) and one shredded carrot or one 8 oz bag slaw mix

1 TBS lemon or lime juice

1 TBS maple syrup▪2 TBS Avocado or Olive Oil based mayonnaise

½ cup finely chopped cilantro

1 TBS pumpkin seeds (or pine nuts)

Optional: may add shredded beet, thinly sliced radishes, and/or thinly sliced red bell pepper.
(Choosing organic products is helpful to decrease the body’s toxic burden load.)

1. Add cabbage mix to a medium size bowl.

2. In a separate small bowl, mix together the lemon juice, maple syrup, and mayo.

3. Gently fold dressing into cabbage mix and toss to coat.

4. Sprinkle cilantro and pumpkins seeds atop and fold in enough to combine with cabbage.

May store in refrigerator for approximately 4 days.

Serves: 6

(Adapted from Bridgit Danner’s “Recipes for Liver Detox"

2 cups fresh or frozen peas

2 cloves garlic

Juice of ½ lemon

1 TBSP extra virgin olive oil

1 TBSP ground cumin

Salt and pepper to taste

Mix all ingredients in blender or food processor until smooth.
(“The Detox Diet Recipes” by Elson Haas)

1 TBS coconut oil or ghee

1 ½ pounds zucchini, shredded

2 TBS fresh basil, chopped

1 medium shallot, chopped

2 pastured, organic eggs, lightly beaten

½ cup almond, hemp, or coconut milk, unsweetened

Herbamare and lemon pepper to taste

· In medium bowl, add zucchini, basil, shallot, eggs, and almond milk. Mix gently. 

· Add coconut oil to frying pan on medium heat. 

· Drop by the tablespoons and flat somewhat to form patty. 

· Fry for 3-5 minutes and gently flip over to fry other side. 

· Place on organic paper towel to absorb free oil. 

· Cool slightly before eating. 

· Enjoy.