Recipes
Autumn Harvest Soup
CLEAN FOOD | Fall | Page 153
THIS AUTUMN SOUP IS A NUTRITIONAL POWERHOUSE. With shiitake mushroom stock to help reduce blood cholesterol levels, dark leafy greens rich in calcium and legumes to regulate your blood sugar, support your thyroid and balance your hormones, this meal in a pot is just what the doctor ordered! For those with a bigger appetite, serve over soba noodles or brown rice.
INGREDIENTS
4 dried shiitake mushrooms
6 cups water
2 tablespoons extra virgin olive oil
1 large onion, diced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
3 carrots, diced
4 cups chopped kale or collard greens
2 cups cooked cannellini beans
1/4 cup mirin
Splash of tamari
Splash of apple cider vinegar
4–5 dashes toasted sesame oil
Freshly ground black pepper
PREPARATION
Place dried mushrooms in medium pot with 6 cups water. Bring to boil, then reduce heat and simmer 15 minutes. Remove from heat and set aside to cool slightly. When mushrooms are soft, remove from broth and cut off and discard stems. Dice caps and place back in pot with broth. In large pot over medium heat, sauté onion, garlic and ginger in oil 3 minutes. Add carrots and sauté 3 minutes. Add kale or collard greens, beans and mirin and sauté until greens are deep green and tender. Pour broth and mushrooms into pot with kale, add tamari and vinegar and simmer 5–7 minutes. Season to taste with toasted sesame oil and black pepper and serve.
SERVES 6
Mango Salsa
CLEAN FOOD | Summer | Page 99
THIS SALSA ADDS ZEST TO A VARIETY OF DISHES and is a great accompaniment to baby bok choy, asparagus and grilled fish. I also serve it solo with chips for a refreshing change from its more ordinary cousins tomato salsa and guacamole. If you don’t care for mango, try preparing this salsa with peaches, nectarines or papaya.
INGREDIENTS
1 mango, peeled and diced
1 avocado, peeled and diced (save pit)
1 tomato, diced
1/4 cup jicama, peeled and diced
1 jalapeño, seeded and minced
1 small red onion, minced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1–2 tablespoons extra virgin olive oil
Sea salt to taste
PREPARATION
In large bowl, combine mango, avocado, tomato, jícama, jalapeño, onion and cilantro. Fold in lime juice. Add olive oil (1 tablespoon at a time) until desired consistency is reached. Season with sea salt to taste, place pit on top of mixture to keep avocado from turning brown, cover and set aside (or chill) to allow flavors to blend. Remove pit before serving.
MAKES 3 cups
Teff Peanut Butter Chocolate Chip Cookies
CLEAN FOOD | Anytime | Page 275
IT SIMPLY DOESN’T MATTER HOW CLOSELY I follow my own dietary guidelines. When all is said and done, I still love cookies, and so do my children. Rather than deny ourselves, we came up with this decadent recipe that allows us to keep the wheat out of our diets but the cookies in.
INGREDIENTS
1-1/2 cups teff flour (preferably ivory)
1/4 teaspoon sea salt
1 teaspoon baking soda
1 cup chunky 100% peanut butter
1 cup maple syrup
1/2 cup semisweet dark chocolate chips
PREPARATION
Preheat oven to 350°F.
Combine all dry ingredients in one bowl and all wet ingredients in another. Pour wet ingredients over dry and blend until just combined – do not overmix. Fold in chocolate chips.
Line cookie sheet with parchment paper. Drop batter by heaping teaspoons onto cookie sheet. Leave cookies free-form or press down in crisscross pattern with tines of fork. Place in oven and bake 13 minutes or until lightly browned. The key to these cookies is not to overbake them! Remove from oven and place directly on wire rack to cool.
MAKES 20 cookies
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