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Slow Cooker Corned Beef And Cabbage

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This slow cooker corned beef and cabbage is so good you’ll make it more than just on St. Patrick’s Day!

slow cooker corned beef and cabbage

I know St. Patrick’s Day comes every year, but this is the first time I’ve ever made corned beef and cabbage. For my virgin time I used an amazing recipe from Foodie Crush as a guide. So, a big thanks goes out to Heidi for creating this awesome recipe! This slow cooker corned beef and cabbage recipe is a keeper!

Not only is this recipe delicious, but it’s so easy because the slow cooker does the work! I can’t believe this is the first time I’ve ever made this, because it really is so good.

So, here it is a few days before St. Patrick’s Day and I’m sitting in my kitchen drooling over the aroma in my apartment. Should I wait to serve this in a few days for the actual holiday? Should I just give up and dig in now? What’s a girl to do…

Okay, now 5 minutes has passed and I have scarfed down 4 slices of this melt-in-your-mouth meat. And 3 big hunks of rich potato. And a few carrots. Oh, and I dipped everything in the non-dairy horseradish sauce I made. Now, I can save the rest for the actual day…

If you are looking for another great meat recipe that cooks in the slow cooker, try my recipe for Slow Cooker Pulled Pork!

slow cooker corned beef and cabbage

And by the way, you can eat corned beef and cabbage and still be healthy:

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I was able to find a pre-brined, nitrate-free corned beef brisket, so I felt really lucky!

Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutrition sister, regular old potatoes can be just what the doctor ordered.

Cabbage can help control a cough and lessen the symptoms of the common cold — in olden times, cabbage tea was given to people who had contracted the whooping cough. It’s also good to combat constipation and hot flashes.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and
tonsillitis.

I added a great Chinese herb to my slow cooker, so that it could infuse it’s medicinal magic into the food. I used Bai Shao (White Peony Root). This herb nourishes the blood — it’s great for regulating your menstrual cycle, stopping abdominal pain, and can be good for some types of headaches.

slow cooker corned beef and cabbage

Slow Cooker Corned Beef And Cabbage
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Recipe type: Slow Cooker, Meat, Beef
Cuisine: recipe adapted from: Foodie Crush
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This slow cooker corned beef and cabbage is healthy, easy, and so festive!
Ingredients
  • 2-1/2 lb uncured, pickled beef brisket (if yours is not pickled already, sprinkle a bit of pickling spice on the top of the meat)
  • 12 baby carrots (or 4 regular carrots, cut into 2-inch pieces)
  • 4 medium yellow potatoes, cut into 2-inch pieces
  • 1 yellow onion, quartered
  • 1 12-oz bottle of dark beer
  • 6-oz of light beer
  • 7 fresh thyme sprigs
  • 5 pieces raw Bai Shao (an optional Chinese herb that will not change the flavor of the dish; see above explanation of this herb's benefits)
  • ½ head green cabbage, cut into wedges
  • ½ cup full-fat coconut yogurt
  • 2 Tbs prepared white horseradish
Instructions
  1. Place the corned beef, carrots, potatoes, onion, beer, hyme sprigs and Chinese herbs if you are using them, in the slow cooker.
  2. Cook on high heat for 5 hours.
  3. Place the cabbage wedges on top.
  4. Cook an additional 1 hour.
  5. Let cool a bit and slice the meat against the grain.
  6. Make the sauce by mixing together the yogurt and the horseradish.
  7. Place the sliced meat and the vegetables on a platter. Drizzle some of the cooking liquid over.
  8. Serve the sauce on the side.

slow cooker corned beef and cabbage

Lentil Vegetable Soup

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This lentil vegetable soup is so healing and so comforting!

lentil vegetable soup

I make soup all of the time. I mean All. Of. The. Time. Unfortunately, I’m not quite as organized as I’d like to be, so oftentimes I make a great pot of soup for dinner, we eat it, we love it, and then there is not enough left for me to photograph. This means that some of my best creations never make it to the blog.

I have made a version of this soup at least 3 times already. Each one has been delicious. And, I’m proud to say, that finally, I cooked it during the day, while it was still light enough for me to take some decent pictures.  Yay… here it is!

I love a good lentil soup.

I love a great vegetable soup.

This is a great lentil vegetable soup!

And this version is filled with sliced up collard greens. OMG… it’s so good! And don’t even get me started on the health benefits of collards (really, just look below and I’ll list them for you…).

I also love to freeze some of my soup leftovers so that on a night that I don’t feel like cooking (yes, it does happen…) I can just defrost some and have a great dinner.

This time that didn’t work so well. I’ve been trying not to use plastic anymore; I much prefer glass. I see people freezing things all of the time in glass mason jars. I’ve had it work a few times, but like this time, sometimes the jars crack. Such a waste! It all looked good… I took the filled lentil vegetable soup jar out of the freezer, set it on the counter, and within 10 minutes, an entire side of the jar fell off! I mean, it really just slid away from the rest of the jar!

For those of you who have had success freezing foods in mason jars, will you pleeeeeeeeeeeaaaasssse share your secret with me????????

Anyway, none of this should take away from the deliciousness of this soup. It’s hearty and healthy and warming and yummy…

Just look at the pictures below. The first one shows the beauty of the tomatoes I had and the sliced up collards. The second pic is of my all-time-favorite Chinese herb, Huang Qi (Astragalus). You don’t have to add Chinese herbs to your soup, but I just had to show you these raw Huang Qi sticks. They are like magic; they build qi/give you energy… you can really feel it working while you are eating. Yes, I know, my family makes fun of my excitement for herbs too, but they also are happy to reap the rewards when they eat the soup, so think about trying out some herbs the next time you make a pot of soup…

If you want a soup that’s really really good, but not a lentil-veg soup, try my Hot And Sour Soup recipe.

lentil vegetable soup
lentil vegetable soup
lentil vegetable soup

There are lots of great things in this soup:

Lentils help lower cholesterol, manage blood sugar levels, are high in vitamin B and protein, and have hardly any fat. They are a good source of long-term energy and are very high in fiber. These tiny legumes also help with digestion and they are the perfect protein to eat in the summer because they actually clear the body of excess heat; long ago, cold lentil soup was prescribed for patients with heatstroke or fever.

Collard greens are great for you. They help build strong bones, lessen constipation, help reduce stress and act as a detoxifying food. They have almost no calories but do have a lot of fiber. They contain vitamins A, C, and K and are filled with minerals like calcium and manganese. One of the best things about collards is that they are great at preventing the buildup of bad cholesterol.

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

lentil vegetable soup

Lentil Vegetable Soup
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Recipe type: soup
Cuisine: American, Mediterranean
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This soup is the perfect combination of lentil soup and vegetable soup. And it is so healing and delicious!
Ingredients
  • 1-1/2 Tbs extra-virgin olive oil
  • ½ large red onion, chopped
  • 3 celery ribs, chopped
  • 4 carrots, sliced
  • 4 garlic cloves, chopped
  • sea salt and black pepper
  • 2 Tbs tomato paste
  • 1 bunch collard green leaves, sliced into ribbons
  • 1 lb heirloom tomatoes, diced
  • 1 qt vegetable broth (here's one I use)
  • 3 (or more) spicy piquillo peppers, sliced (I used the marinated ones at my local olive bar) (you can buy these)
  • 1 cup brown lentils
  • ¼ cup chopped parsley
  • 2 raw pieces of Huang Qi (Astragalus) (optional)
  • microgreens, for garnish (optional)
Instructions
  1. In a large soup pot, heat the oil over medium heat.
  2. Add the onion, celery, carrots, and garlic. Season with salt and pepper and saute until the veggies start to soften, about 5 minutes.
  3. Stir in the tomato paste and and cook, stirring, for 3-minutes.
  4. Add sliced collard leaves and stir for about 2-minutes.
  5. Add the tomatoes and stir until combined.
  6. Pour in the broth.
  7. Add the peppers and lentils.
  8. Add raw Chinese herbs if using.
  9. Stir in parsley.
  10. Bring to a boil.
  11. Reduce heat to a simmer.
  12. Cover and let cook about 45 minutes, or until the lentils are tender, but not mushy.
  13. Ladle into bowls and garnish with micro greens if desired.
  14. Enjoy

 

lentil vegetable soup

Tomato And Herb Salad With Roasted Lemons

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You need roasted lemons in your life! Try this tomato and herb salad with roasted lemons.

tomato and herb salad with roasted lemons

When I was in cooking school we used to roast citrus fruits a lot… lately I’ve been seeing this technique making a comeback in lots of blogs. The one that inspired me most is from Epicurious, so a big thanks to them! And, now that I tried it in this salad, I remember why it’s so good.

If I had to pick one word to describe this salad it would be: “bright”. Because it is. It’s bright in color and it’s bright in flavor.

I made it the other day to have for lunch. The day kind of got away from me (as it often does) and all of a sudden it was time for dinner. So, while I ate this as a salad, I cooked some gnocchi for Steve and tossed them with lots of this salad. And yes, now that’s his new favorite dish: Gnocchi with Tomato And Herb Salad With Roasted Lemons…

When you slice up lemons, sweeten them, add some herbs, and then roast them, the most amazing thing happens… the lemon peels take on the best flavor and texture ever! I know to a lot of people it seems weird to eat the peels of the lemons, but believe me, this recipe will make you a big fan. I like to eat the rinds of citrus fruits whenever I can — I like the taste and the nutritional benefit is awesome. My favorite lemonade recipe includes the peels, so if you want to try another lemon-peel recipe, try my Strawberry Whole-Lemon Lemonade recipe.

In this salad, I’ve used lots of fresh herbs because the really taste great with the tart lemons. I love a dish that begs for lots of fresh herbs… it kind of puts me in my happy place!

tomato and herb salad with roasted lemons

Aside from the delicious brightness of this salad, here’s why you should try it:

Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Mint is a Chinese herb called Bo He. It’s one of the best things to fight a cold, sore throat, or fever and it’s good for some abdominal pains too.

tomato and herb salad with roasted lemons

 

Tomato And Herb Salad With Roasted Lemons
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Recipe type: salad
Cuisine: recipe inspired by:Epicurious
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 lemon, halved lengthwise, then thinly sliced and seeds removed
  • 1 Tbs sliced fresh sage leaves
  • 1 tsp coconut sugar
  • 1 Tbs extra-virgin olive oil
  • 1 lb multi-colored grape or cherry tomatoes, cut in half
  • ¼ cup thinly sliced red onion
  • 2 Tbs roughly chopped fresh mint leaves
  • 2 Tbs roughly chopped fresh cilantro leaves
  • For dressing:
  • 1 Tbs pomegranate molasses
  • ½ tsp allspice
  • 1 Tbs extra-virgin olive oil
  • sea salt and black pepper to taste
Instructions
  1. Preheat the oven to 325°F Convection setting, or 350°F regular bake setting.
  2. Boil the lemon slices in a small pot of water for 1 minute.
  3. Drain the lemon slices and toss them in a small bowl with the sage, coconut sugar, and 1 Tbs of oil.
  4. Spread the slices onto a parchment-lined baking sheet and put them in the oven for 15- to 20- minutes or until they start to brown.
  5. Make the dressing by whisking all of the ingredients in a small bowl.
  6. In a large bowl, toss the tomatoes with the onion, mint, and cilantro. Add the lemon slices.
  7. Toss with the dressing.
  8. Serve as a side salad or mix into a hot bowl of gnocchi for a real treat! Enjoy!

 

tomato and herb salad with roasted lemons

Creamy Apple Cider Vinegar Chicken

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Get the amazing healing benefits of apple cider vinegar in this delicious creamy apple cider vinegar chicken dish!

Creamy Apple Cider Vinegar Chicken

I’ve been making a lot of creamy recipes lately. Maybe it’s because it’s cold. Maybe it’s because I’ve been craving comfort food and creamy somehow means comfort to me. Or, maybe it’s for some other reason that I haven’t yet figured out. But, one thing’s for sure: these creamy recipes are delicious. And they are dairy-free. And they are simple to make. So, really, who cares why I want them…

Today is Friday and in New York we are bracing for the blizzard said to be coming our way tonight. There’s no fireplace here In the apartment we just moved to, so there’ll be no sitting around the fire with a blanket. More likely, we’ll be sitting around the TV binge-watching something while eating this Creamy Apple Cider Vinegar Chicken recipe.

Did you know that raw apple cider vinegar is one of the 10 Foods To Keep You Young Inside And Out?

I buy boneless organic chicken thighs in bulk. Costco sells them in packages and I keep tons of them in my freezer for occasions just like this one.

I used to much prefer the taste of chicken on the bone. But I have to say, boneless thighs are amazing. They are juicy and flavorful. And, they are so much easier to eat with a plate on your lap in front of the TV (I think House Of Cards will be our pick this weekend!)

I’m on a big customized-recipe-creation kick right now (okay… always…), so let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a chicken recipe with your name on it…  So CLICK HERE  to be taken directly into my calendar to sign up for your free phone consultation.

And, here’s my new FREE ebook:

Increase Your Athletic Performance

Download your free copy of my Optimized Athletic Performance Food Plan ebook now!

Raw apple cider vinegar is something we use a lot of. It’s really kind of a miracle cure for so many issues in our bodies. Steve and I actually drink a big gulp of it every day (and he doesn’t even make as much of a pinched up face anymore when it goes down). Look below at the ingredients for a full explanation of this amazing liquid. So, if I can make a recipe using it, I’m a happy camper. I also love this Romaine Wedge Salad With Minced Vegetable Apple Cider Dressing.

Creamy Apple Cider Vinegar Chicken

Binge watching TV may not be so healthy, but here’s why this Creamy Apple Cider Vinegar Chicken is:

Raw apple cider vinegar is one of the most amazing ingredients available today. My husband and I really do take a big spoon of it every day along with our other supplements. It helps you maintain a healthy alkaline level in your body, detoxifies the liver, and is good for your heart. This vinegar helps intestinal function, much the way probiotics do. It also acts as an antacid and can help break down mucous in the body. In this recipe the taste is amazing, and, I’m here to tell you that even when taking it straight from the spoon, it’s not so bad…

Chicken is something I always buy organic. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery, childbirth, or illness. Chicken is good for nourishing the blood and it’s a healthy source of protein and vitamin B6.

The creaminess of this dish comes from a can of coconut milk. In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes.

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. (See the recipe below for the awesome ready-made bone broth I used in this soup recipe.) It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Onions are great for your immune system; they are a natural antihistamine. Since it’s cold and flu season now, let me tell you again how amazing onions are. Several times lately I have recommended that patients with bronchitis or severe colds put sliced raw onions in their socks before bedtime. The onion actually draws the toxins out of the body and in the morning many people feel much better. Onion is a superhero in the food world!

Raw Chinese herbs are an amazing tool in the kitchen. If you have access to them, you can add them to tons of things simmering on your stove and let them infuse their magic into your sauces. Here, I used Dang Shen. To the novice, this herb looks like ordinary thick twigs. To me, they are like gold. I added these herbs for energy; to raise my qi. If you are feeling fatigued, I highly recommend looking into this herb.

Creamy Apple Cider Vinegar Chicken

If you make this Creamy Apple Cider Vinegar Chicken recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Creamy Apple Cider Vinegar Chicken
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Recipe type: Main Dish, Chicken
Cuisine: recipe inspired by:healingfamilyeats.com
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This one-pot chicken recipe is amazing. The creamy sauce is made with coconut milk and the apple cider vinegar gives it a delicious flavor and will help keep you healthy during cold and flu season.
Ingredients
  • 1-1/3 lb boneless chicken thighs (about 7 thighs)
  • 1 Tbs extra-virgin olive oil
  • sea salt and black pepper
  • 1 medium onion, sliced
  • 4 large garlic cloves, smashed
  • ⅔ cup raw apple cider vinegar (I use this one)
  • 1 cup chicken bone broth (This is a great organic bone broth)
  • 5 sprigs fresh thyme
  • 1 can full-fat coconut milk (use the thick cream on the top and save the liquid for another use) (I buy these cans by the case)
  • 2 sticks of Dang Shen (an optional raw Chinese herb)
Instructions
  1. Heat the oil in a large skillet over medium-high heat.
  2. Season the chicken with salt and pepper.
  3. Add the chicken and brown on both sides.
  4. Remove the cooked chicken to a plate and add the onions and garlic to the pan. Stir for 1-minute.
  5. Pour in the vinegar and stir, scraping up any browned bits on the bottom of the pan.
  6. Pour in the broth.
  7. Put the chicken back into the pan and add the thyme sprigs and raw Chinese herbs if using them.
  8. Cover and simmer 20-minutes, or until it's cooked through (flipping the chicken over halfway through).
  9. Remove the chicken from the pan and pour the coconut cream into the pan. Whisk until combined well and let simmer about 5 minutes, or until the sauce starts to thicken a bit.
  10. Discard the thyme sprigs and serve.
  11. Enjoy!

 

Creamy Apple Cider Vinegar Chicken

Creamy Broccoli And Mushroom Casserole

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This creamy broccoli and mushroom casserole is vegan!

Creamy Broccoli And Mushroom Casserole

I am not vegan, but I have to say that I love vegan food. I stopped eating cheese a million years ago when i realized how much better I felt without it, but it wasn’t until recent years — when I learned how to make foods taste cheesy and creamy without real cheese and cream — that I became a lover of all things vegan. I’m not a huge fan of meat substitutes, but give me a vegan creamy, cheesy casserole or some non-dairy ice cream and I’m in foodie heaven.

This creamy broccoli and mushroom casserole makes me happy. It’s comforting and warming and smooth and creamy and it’s just plain delicious.

I make it whenever I’m looking for a simple healthy side dish, especially in the cold winter months.

And, in my house, I’m embarrassed to say that even though everyone loves it, but I can’t call it vegan. They scarf it down but for some reason my unenlightened crew thinks they don’t like vegan food…

I’m on a big customized-recipe-creation kick right now (okay… always…), so let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a vegan recipe with your name on it…  So CLICK HERE  to be taken directly into my calendar to sign up for your free phone consultation.

I’ve also got a new FREE ebook for you:

Increase Your Athletic Performance

Download your free copy of my Optimized Athletic Performance Food Plan ebook now!

I love to serve this recipe with my favorite simple roast chicken or with this easy Slow Cooker Whole Chicken.

creamy broccoli and mushroom casserole

Here’s some great reasons to make this recipe:

Broccoli has a lot of potassium and is great for brain function; it also has magnesium and calcium to help regulate blood pressure. It’s also good to clear your body of excess heat and it actually can help your vision too.

I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around. However, I was taught to stay away from the plain white button shrooms that are so readily available. Recently, however, I learned that I was doing myself a disservice by avoiding these mushrooms. It turns out, if you make sure they are organic, there are lots of benefits in button mushrooms! They are detoxifying, can help get rid of phlegm, ease diarrhea, are good for circulation, and new research has shown that if you eat them often enough, they can reduce cancer cells in the body.

Shiitakes are probably the variety of mushroom that I use most. I love the way they taste and they help lower blood pressure and cholesterol. These shrooms also promote healing and have been found to fight tumors. In Asia, shiitake mushrooms are often fed to a patient who has just had surgery to help the healing process. I also added portabella mushrooms here. They too are good for you, and they taste great!

Onions are great for your immune system; they are a natural antihistamine. Several times lately I have recommended that patients with bronchitis or severe colds put sliced raw onions in their socks before bedtime. The onion actually draws the toxins out of the body and in the morning many people feel much better. Onion is a superhero in the food world!

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes.

creamy broccoli and mushroom casserole

If you make this Broccoli And Mushroom Casserole recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Creamy Broccoli And Mushroom Casserole
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Recipe type: vegetables, side dish, casserole
Cuisine: vegan
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This creamy vegan casserole is so comforting and warming you will want to serve it with everything. Broccoli and mushrooms cook together in a velvety vegan cream sauce to make it the perfect side dish.
Ingredients
  • Florets from 2 heads of broccoli
  • 1 Tbs plus 2 tsp extra-virgin olive oil
  • 1 medium yellow onion, cut in half and thinly sliced
  • sea salt
  • 4 oz sliced shiitake mushroom caps
  • 10 oz sliced white button mushrooms
  • ¼ cup hemp seeds
  • ¼ tsp dried hot red pepper flakes
  • 1 can of full-fat coconut milk (use all of the solid cream on the top and ¼ cup of the liquid
Instructions
  1. Preheat the oven to 350 degrees Convection setting or 400 degrees regular bake setting.
  2. Bring a large pot of salted water to a boil.
  3. Add the broccoli to the water for 1 minute. Drain.
  4. Heat 1 Tbs of the olive oil in a medium skillet. Add the onions and saute them, over medium-low heat, stirring occasionally, until they begin to caramelize, about 25 minutes.
  5. In a large bowl, combine the blanched broccoli, all of the mushrooms, the caramelized onion, hemp seeds, and hot red pepper flakes.
  6. Grease a large baking dish with about 2-tsp olive oil.
  7. Pour the broccoli mixture into the baking dish.
  8. Stir the coconut cream together with ¼ cup of the coconut liquid and pour this mixture evenly over the broccoli mixture.
  9. Bake about 15 minutes, or until hot and bubbly.

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Creamy Broccoli And Mushroom Casserole

Seafood Salad With Garlic And Oil

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I make a huge platter of this seafood salad with garlic and oil for every holiday!

Seafood Salad With Garlic Oil-9738

Ok, so it’s that time of the year when I always feel full. There’s just soooooooo much food everywhere! I’m not complaining; it’s one of the things I love best about the holiday season, BUT I’m like an addict and I. Can’t. Stop. Eating.

This simple seafood salad with garlic and oil is my antidote to all of that heavy food.

It’s so light and clean and satisfying and it feels just a little bit fancy…

Ok, I’m going to fess up here… I actually made a HUGE platter of this and served it at Thanksgiving alongside the turkey and sides. It may not be traditional, but it was goooooood. And, everyone ate it… even the doubters who thought this was too much of a break from tradition… and, because it’s a cold salad, it made for the best leftovers — which was my master plan all along. Having leftovers that are not heavy is a great thing.

One of the greatest things to do with leftover seafood, is to make a lettuce or cabbage wrap with them. These Smoky Shrimp Cabbage Leaf Wraps are awesome and will take you only a few minutes to prepare!

I make this dish a lot. It’s great for a dinner party. Or brunch. Or… just because. And, it’s adaptable to whatever seafood looks freshest when you are at the fish market.

This time, I used a ton of shrimp and squid. I was happy to be able to buy the shrimp already deveined and the squid was already cleaned so all I had to do was slice it…

Seafood Salad With Garlic And Oil
Seafood Salad With Garlic And Oil

Not only is this seafood salad delicious and refreshing, but it is really good for you:

Clams, aside from being a favorite of mine, are one of the most nutritious foods around. Anytime you steam clams, make sure you also use the steaming liquid in a sauce of some kind because the water soaks up the benefits of the clam shells. These shells are a Chinese herb (Ge Ke) that’s used to clear phlegm and neutralize stomach acid. They are the “tums” of Chinese herbs and are also good for some coughs and wheezing.

In Chinese medicine, scallops are considered to have some great health benefits. They are great for people who find that they are urinating too often at night and they are also great for the digestion; they are especially good at relieving bloating, constipation, and excessive belching.

Some people used to stay away from shrimp because they were afraid that eating them raised cholesterol levels. Now, research shows that shrimp actually can lower triglycerides because they are rich in Omega-3s. And, they are high in protein and low in calories, so really, they are a pretty good thing. Squid contains lots of great vitamins and minerals, so add that to the shrimp and you are on your way to a healthy meal.

Also, whenever I cook anything in boiling water, I like to add some Chinese herbs for whatever conditions I feel need help at the time. One of my favorites is Huang Qi (Astragalus). It is great for an over-all strengthening of the body and it’s energy. So, when I’m cooking all of this seafood, I keep removing each item as it’s done with a slotted spoon and I keep the water for the next item. The herbs infuse their healing power into each seafood, so it’s a great thing.

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Seafood Salad With Garlic And Oil

 

Seafood Salad With Garlic And Oil
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Recipe type: seafood, salad
Author:
Prep time:
Cook time:
Total time:
Serves: 12
This is a perfect dish for entertaining, but it's easy enough to make anytime. It's clean, fresh, and delicious, and it will keep you healthy!
Ingredients
  • 1 Tbs white vinegar
  • sea salt
  • 2 sticks of Huang Qi (Astragalus), if using
  • 2 lb large shrimp, deveined, but tails left on
  • 1-1/2 lb squid, cleaned and bodies sliced into rings (cut up tentacles if you like them)
  • 1 lb sea scallops, halved if very large
  • 2 dozen little neck clams, scrubbed well
  • 8 ribs of celery, chopped
  • 1 small onion, finely chopped
  • ¼ cup extra-virgin olive oil
  • 1 whole head of garlic, cloves minced
  • dried hot red pepper flakes, to taste (optional)
Instructions
  1. Fill a big pot with water. Add vinegar and a handful of salt and Huang Qi (optional) and bring to a boil.
  2. Add the shrimp and cook just until done, about 3 minutes. Transfer the cooked shrimp to a bowl using a slotted spoon.
  3. Bring the water back to a boil and add the squid. Cook until done, about 3 to 5 minutes. Transfer to the bowl with a slotted spoon.
  4. Bring the water back to a boil and add the scallops. Cook until done, about 5 minutes. Transfer these in the same manner.
  5. Pour most of the water out of the pot, leaving about 2 inches of water in the pot. Add the clams gently, trying to keep them in a single layer. Cover the pot and let the clams cook until the shells are opened, about 10 minutes. Discard any clams that do not open. Drain and transfer to the bowl with the rest of the seafood.
  6. Add the celery and onion to the seafood.
  7. The seafood can now be covered and stored in the refrigerator if you are not planning on serving it right away (I often make this the day before).
  8. Heat the oil in a small pot. Add the garlic and red pepper flakes and simmer, stirring occasionally, just until the garlic starts to brown, being careful not to let it burn.
  9. When you are ready to serve the seafood, drizzle the oil all over the top. Enjoy!