Side Dish Recipes

Roasted Cauliflower with Lemon Mustard Dressing
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on Jul 22, 2013 | 0 comments
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1 head of cauliflower, cut into small florets 3 tablespoons oil 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1/3 cup coconut milk or half and half 1/3 cup walnuts, hazelnuts or pecans 1/8 teaspoon freshly ground black pepper Preheat oven to 450 degrees. In a sheet pan or shallow roasting pan, toss the cauliflower with 2 tablespoons of oil and a little salt.  Roast cauliflower until tender and lightly browned, stirring once or twice for even roasting, 15-20 minutes. Meanwhile, dry roast the nuts if desired. In a large bowl, whisk together the lemon juice, mustard, coconut milk (or half and half) and remaining 1 tablespoon of oil.  Add the roasted hot cauliflower,...

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Creamed Kale
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on Jul 22, 2013 | 1 comment
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A great way to get Kale into your diet in a tasty way… no, really. Recipe by Mark Sisson: 1 Bunch kale, center stems removed, coarsely chopped, rinsed and drained. 3-4 Tablespoon butter or ghee OR coconut oil 1 cup heavy cream Freshly grated nutmeg (optional)   Melt butter or coconut oil in a large skillet or a saucepan over medium-low heat.  Add kale and cover to slightly steam – about 4 minutes.  Check kale and stir or turn to cook evenly, making sure kale and butter/oil do not burn at the bottom of the pan.  (Depending on the pan you might opt to lower heat and add 1 tablespoon of water to avoid burning). When kale is uniformly limp and about...

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Simple, Delicious Roasted Root Veggies
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on Feb 9, 2013 | 0 comments
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One pound parsnips One pound whole carrots One pound sweet potatoes 1/2 onion, sliced (not chopped) 3 tablespoons olive oil 1 teaspoon crushed garlic Salt and cracked pepper to taste   Heat oven to 375 degrees. Slice parsnips and carrots lengthwise and place in a large bowl.  Cut sweet potatoes into large chunks and add to other veggies.  Add onion, garlic, and olive oil.  Mix until coated.  Sprinkle with salt and pepper. Place into roasting pan.  Cook for 35-45 minutes or until thoroughly cooked.  Enjoy!

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Carrot Salad
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on Feb 9, 2013 | 0 comments
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4 carrots, shredded 1 granny smith apple – peeled, cored and shredded 1 tablespoon lemon juice 1/4 cup blanched slivered almonds salt and pepper to taste Combine all ingredients in a bowl and toss.  Best served...

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Curried Cashew, Pear and Grape Salad
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on Jan 25, 2012 | 0 comments
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3/4 cup cashew halves 1 tablespoon melted coconut oil 1 teaspoon chopped fresh rosemary 1 teaspoon curry powder 1 tablespoon maple syrup 1/2 teaspoon kosher salt 1/2 teaspoon cayenne pepper 3 tablespoons white wine vinegar 3 tablespoons Dijon mustard 2 tablespoons honey 1/2 cup cold-pressed olive oil salt and black pepper to taste 1 (10 ounce) package mixed salad greens 1/2 medium organic Bosc pear, thinly sliced 1/2 cup halved organic seedless red grapes (or organic raisins) In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly. In a medium bowl, stir together coconut oil, rosemary,...

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Spinach Blueberry Salad
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on Jan 25, 2012 | 0 comments
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1 tablespoon coconut oil 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup organic blueberries (fresh or dried) 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/4 cup agave 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup cold-pressed olive oil In a medium saucepan, melt coconut over low-medium heat. Cook almonds in oil until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and blueberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, agave, onion, paprika, white wine...

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