Spicy Beet & Carrot Slaw
This summer slaw is a great side (and taco topping) that will fill you up and leave you hydrated.
Makes about four servings.
1 cup beets, shredded
1 cup carrots, shredded
1/2 cup cilantro, chopped
3 Tbsp. Primal Kitchen Chipotle Lime Mayo
Juice from 1/2 lime
Mix all of the ingredients in a large bowl. Adjust mayo and lime to taste.
Beet Green Shakshuka
I am so excited to see so much interest in preparing beet greens. Luckily, they are not as complicated as they seem.
Makes about two to three servings.
1 onion, diced
1 red bell pepper, diced
3-4 cloves of garlic, minced
2 tsp. cumin
1/2 tsp. chili powder
1 pinch red pepper flakes
1 bunch beet greens
1 28 oz. can crushed tomatoes
5 eggs
Salt and pepper to taste
1 bunch parsley
Preheat the oven to 375 degrees. In a large oven-safe skillet, heat 1 Tbsp. avocado oil. Saute onion until fragrant, add bell pepper and spices, cooking for an additional one to two minutes. Add the beet greens and stir until wilted. Add the tomatoes, season with salt and pepper, and bring the mixture to a simmer. Using your spoon make wells in the sauce. Crack an egg into each well.
Place the skillet into the oven for 10 to 12 minutes or until the whites are solid and the center of the egg still jiggles.
Remove, top with chopped parsley, and enjoy.
Winter Veggie Mac and Cheese
Comfort food has a reputation for being indulgent and unhealthy, but I think it is totally possible for comfort food to be healthy.
Makes about three servings.
2 Tbsp. grass-fed butter
1/2 yellow onion, chopped
2-3 cloves garlic, chopped
1 head cheddar cauliflower, regular is fine too, cut into florets
1/2 medium butternut squash
1 cup bone broth
1/4 cup full fat coconut milk
4 Tbsp. nutritional yeast
3/4 tsp. sea salt
1/2 tsp. black pepper
1/4 cup grated Parmesan cheese
1 lb. whole wheat sourdough pasta (I like Pasta Fermentata)
1 bunch kale
Preheat the oven to 425 degrees. Line two baking sheets with parchment paper. In a medium bowl, toss the cauliflower florets with a little avocado oil, place in a single layer on the baking sheet, and roast for 20 minutes or until soft.
Meanwhile peel the butternut squash, cut off one-third of the squash, and slice into small cubes or thin slices. Toss in avocado oil and add to the second baking sheet in a single layer and roast until soft, roughly 15 to 20 minutes.
While the veggies are roasting, chop the onion and garlic. In a large pot, melt the butter over medium heat and add the onion and garlic. Cook until slightly browned. Add the cauliflower and butternut squash and stir to mix well. Add the bone broth and bring to a boil. Cook until the veggies are soft, roughly two to five minutes. Remove from heat, add to a high-speed blender with coconut milk, nutritional yeast, Parmesan (if using), salt, and pepper. Blend on high until smooth.
Cook the pasta according to package directions. While the pasta is cooking, destem the kale and rip into bite-size pieces. Place your colander in the sink and add the kale pieces. Once the pasta is ready to drain, pour the water and pasta over the kale in the colander. Let sit for one to two minutes and add back to the pot.
Pour one-half of the sauce over the kale and pasta and stir until well combined. Divide into bowls and top with a little more sauce.
