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Flat Beans And Potatoes

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flat beans and potatoes

I love going to the farmers’ market. I’d rather do that that almost anything else. There’s just something about all of the smells and colors and people, especially during autumn that makes me happy… it feels like home. Last weekend, when I was walking through all of the beautiful stalls filled with vegetables, the vendor with the beans caught my eye. There were just so many different types and colors, so I had to buy some. It was a hard choice, but I chose the most beautiful, huge, flat beans I had ever seen. I didn’t know at the time, that they would become the root of this deliciously homey pot of flat beans and potatoes.

So, I put some in my canvass bag, skipped merrily on my way, and tried to think about what else I would need to make these beans delicious.

This was on Sunday. Earlier that morning, I had just flown in on the red-eye flight from Oregon where I was visiting my brother. Let me tell you — the farmer’s market in Portland blows all other markets out of the water… but that’s another story. But, when I saw the beans, I did text my brother to tell him how beautiful they are (maybe even as pretty as the ones at his market), and he’s the one who suggested that I the flat beans and potatoes this way. So, thanks David!

These flat beans and potatoes are so comforting, a bit creamy, and totally fresh tasting. I put mine over a bowl of buckwheat groats and it was the perfect vegetarian meal.

For another simple green bean recipe, make my simple Sesame Green Beans.

flat beans and potatoes

flat beans and potatoes

This simple recipe for flat beans and potatoes has great healing ingredients:

Flat Beans have a good amount of fiber, vitamin A, vitamin B, and iron. They can help detoxify your body, regulate metabolism, and lessen bloating.

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.

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….

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

flat beans and potatoes

Flat Beans And Potatoes
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Recipe type: paleo, whole30, vegetarian, vegan, side dish
Cuisine: vegetables
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is such a comforting and simple side dish. Serve it over a bowl of steaming buckwheat groats, and you've got yourself a truly satisfying vegetarian meal.
Ingredients
  • 1 lb flat beans, any hard stems trimmed
  • sea salt and black pepper
  • 4 to 6 new potatoes, cut into chunks
  • ½ cup fresh parsley
  • 7 garlic cloves, smashed
  • grass-fed butter or ghee or extra virgin olive oil, for finishing the dish
  • cooked buckwheat groats, for serving (optional)
Instructions
  1. Place the beans and potatoes in a large pot and cover with cold water.
  2. Add a handful of sea salt.
  3. Stir in the parsley and garlic.
  4. Bring pot to a boil, then reduce to a simmer and let cook, uncovered, 20 minutes.
  5. Drain most of the water out, leaving about 1 cup in the pot with the veggies.
  6. Stir a little bit of butter, ghee, or olive oil into the finished dish.
  7. Season with sea salt and black pepper, to taste.
  8. Spoon the mixture over cooked buckwheat, pasta, rice, or whatever makes you smile.
  9. Enjoy!

flat beans and potatoes

Salmon With Parsley Sauce

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Salmon is so healing: it can actually help reduce some of your joint pain!
salmon with parsley sauce

This is hands-down the best way to cook salmon! Yup, a bold statement I know, but it’s true. If you are making a great sauce to serve with your salmon, this is the way to cook it. It’s soooooo moist and flavorful! I mean, think about it, if you are covering your beautiful fish with sauce, who needs to sit there and crisp it up… I would go for the moist, easy preparation every time! This salmon with parsley sauce is easy, delicious, healthy, and impressive too!

Years ago I learned to cook salmon this way. Slow-roasting this fish at a really low temperature keeps it so tender, juicy, and fresh tasting. Sometimes I’ll rub it with turmeric before roasting it. Um…. yum! But for this deliciously fresh parsley sauce, all you need is a little olive oil and some salt and pepper. That’s it. And, really, it’s perfect.

Salmon used to be my least favorite fish. I know, for a lot of people it’s a favorite. But for me, I always thought it was too fishy. Then I learned how to cook it correctly. Salmon tastes so much better when it’s cooked medium-rare. And slow-roasting allows that to happen easily. I know some of you are doubters… but try it!

Interesting factoid and helpful tip: when that ugly white substance starts to form on your salmon, you’ve overcooked it… it’s not dangerous, just ugly… so no worries, but really, try not to cook it too long.

This sauce is pretty versatile. You can make it with different herbs. This time I used parsley because, well, it’s really awesome with the salmon. But, you could go with cilantro or basil and have a great fresh herb sauce too.

But, did you know that parsley is considered an anti-cancerous herb? And, it freshens your breath! So, if you get a chance to use it for something other than a garnish, I say go for it!

If you want to try another great salmon recipe, try my Simple Poached Salmon With Yogurt Sauce.

salmon with parsley sauce

salmon with parsley sauce

Here are some of the awesome healing ingredients in this salmon with parsley sauce:

Salmon is the perfect food to nourish the blood and the yin. It’s especially great for women because it raises fertility levels by promoting a healthy endometrial lining. Salmon is also great for anyone who is in need of additional iron. Be sure to buy wild salmon because the levels of mercury are lower than in farmed salmon. This beautiful fish also contains large amounts of omega-3 fatty acids, making it a good food source to combat breast cancer, Alzheimer’s, asthma, depression and diabetes. Lately there’s also been a lot of evidence that salmon is great at reducing intestinal inflammation and that it’s also good for your joints and muscles.

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

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…. The garlic in this recipe is raw, so it adds quite a kick so use it sparingly…

Capers, although small in size, are a big source of anti-oxidants, and they actually can make you feel better emotionally because they activate the “happiness” center of your brain.

salmon with parsley sauce

Salmon With Parsley Sauce
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Recipe type: seafood, fish, sauce, simple
Cuisine: recipe adapted from: The New York Times
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Slow roasting your salmon makes it taste amazing -- soft, moist, and flavorful. And this simple raw herb sauce is just perfect!
Ingredients
  • 1-1/3 lb wild salmon filet
  • 1 Tbs plus 1 teaspoon extra-virgin olive oil
  • sea salt and black pepper
  • 1 cup fresh parsley leaves
  • 1 medium garlic clove
  • 2 scallions, cut into 1-inch pieces
  • 2 tsp capers
Instructions
  1. Preheat your oven to 200°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Rub about 1 tsp oil into the top of the salmon filet.
  4. Sprinkle with sea salt and black pepper.
  5. Place in the oven for 20 minutes, then check for doneness. If it's not done enough, put it back in the oven and continue to check every 5 minutes. (Mine took 22 minutes for medium rare.)
  6. Meanwhile, place the parsley, garlic, scallions and capers into a food processor and pulse it about 10 times or until the herbs are chopped up, but the sauce is not smooth.
  7. Add 2 tsp of oil to the processor and process until combined.
  8. Remove the herb sauce to a small bowl and drizzle in as much of the remaining oil as you like.
  9. Remove the salmon from the oven when done, put it on a platter, and top with the herb sauce. Feel free to drizzle the top with a touch more olive oil.
  10. Enjoy!

salmon with parsley sauce

Simple Fresh Vegetable Soup

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This soup has lots of garlic and scallions to keep your immune system strong!
simple fresh vegetable soup

This soup is dedicated to all of my over-40-women-friends… those of you who want all that you deserve: inner health, outer beauty, youthful insides and outsides, a healthy immune system, balanced hormones, weight loss, radiant skin… I know, it sounds like a tall order, but this soup really does have ingredients to heal you inside and out and make you feel and look younger. It’s not magic. Well, actually, it kind of is a little like magic… This simple fresh vegetable soup is the complete package for every woman over 40.

And, it’s really easy to make, so it won’t mess with your work schedule or your busy life.

And, it can be made with whatever fresh veggies you have in your fridge.

And, the base is made with packaged broth.

And, you can just put the whole pot in your fridge and eat it all week long.

One of the things that I tell my clients is that if you make a big pot of healthy soup at the beginning of the week, you will have no reason to grab unhealthy snacks when you come home famished.

OMG, I sound like a commercial for soup! Haha… I’m not selling this soup — I promise —  but I do love it!

Okay, back to this simple fresh vegetable soup. This is so good. The veggies are cooked perfectly — you know what I mean — not mushy but not too crunchy. And the garlic infuses the broth so it has just the right amount of flavor. And there are some non-traditional vegetable soup ingredients like capers and chipotles so that you really feel like a gourmet when you try it.

I topped my soup with some vegan Parmesan, but feel free to use some croutons (preferably grain-free), or some crumbled crackers.

Right about now, I’m getting really sad that there’s no more soup left in my pot…

If you are looking for another easy soup recipe, try my Slow Cooker Vegan Split Pea Soup.

simple fresh vegetable soup

simple fresh vegetable soup

Here are some of the awesome healing ingredients in this simple fresh vegetable soup:

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….

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

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.

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

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.

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around.1 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.

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Capers, although small in size, are a big source of anti-oxidants, and they actually can make you feel better emotionally because they activate the “happiness” center of your brain.

simple fresh vegetable soup

Simple Fresh Vegetable Soup
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Recipe type: soup, paleo, whole30, vegan, vegetarian, simple
Cuisine: American, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This is the easiest veggie soup recipe, yet it tastes gourmet! It makes the perfect leftovers all week long!
Ingredients
  • 1 qt vegetable broth
  • 6 garlic cloves, smashed
  • 4 scallions, sliced (including the root end)
  • 1 green bell pepper, diced
  • 1 14.5 oz can diced tomatoes
  • 2 carrots, peeled and sliced
  • 2 celery ribs, chopped
  • 1 med zucchini, diced
  • 1 head broccoli, crowns cut into florets, stems sliced
  • 8 oz white button mushrooms, chopped
  • ¼ lb sun-dried tomatoes, rehydrated in some hot water, sliced
  • ½ cup fresh parsley, roughly chopped
  • sea salt and black pepper
  • ½ tsp dried hot red pepper flakes
  • 1 tsp chipotle pepper with adobo (either just use the sauce or mince the peppers)
  • 3 tsp capers, drained
  • vegan Parmesan cheese shreds, for garnish (optional)
Instructions
  1. Pour the broth and tomatoes into a large pot. Bring to a simmer.
  2. Add the garlic, bell peppers, carrots, celery, and broccoli.
  3. Simmer 5 mins.
  4. Now add the rest of the ingredients. Stir and cook 20 minutes, or until the veggies are cooked al dente.
  5. Ladle into bowls and top with Parmesan.
  6. Enjoy!

simple fresh vegetable soup

Paleo Cheese-Stuffed Meatballs

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Eating a little bit of beef can help ease that holiday bloated feeling you may be suffering with…
paleo cheese-stuffed meatballs

I love meatballs. When Meatball Mondays became an actual thing that people were doing, I thought here is something I can get on board with — no questions asked.

Meatballs are so adjective-worthy: Delish. Fun. Simple. Comforting. Changeable. Delectable. Delightful. Enticing. Multi-generational. Multi-tasking. Yummy.

So, awhile ago I started making balls of all kinds. There were vegan balls, Italian balls, Asian balls, mini balls, gigantic balls… well, you get the picture.

It turns out that paleo meatballs were my biggest challenge. Oh, they were easy to make, but they required more thought than a regular ball. No grains meant I had a lot of crumbling balls. Then I overcompensated and ended up with some overly moist balls.

Then, once I figured out the perfect recipe (which this recipe for paleo cheese-stuffed meatballs is), they just photographed so…. uhmmmmmmmm …. not nice…

So it was back to the drawing board. And here is the final result.

I will tell you that these paleo cheese-stuffed meatballs still taste better than they look in the pics — they are flavorful and gooey and just so meatball-y. Oh, and did I mention that there is prosciutto in them? Because, well, how could that be bad?

I am not a dairy eater, so I went for vegan cheese for the stuffing in these balls. Truth be told, I’m not so much of a meat eater either, but in the winter, sometimes the body wants what it needs and I guess I’m needing beef! So, even though some people think it’s odd that these balls are made of beef and vegan cheese, I’m telling you, it’s the way to go! There are so many awesome vegan cheeses available today, that not only are the meatballs themselves amazingly delicious, but the cheesy filling is a great added surprise in the center of these grass-fed meatballs that even self-proclaimed vegan-cheese-haters will love the gooey centers.

For a slightly different take on paleo meatballs, make sure you try my recipe for turkey meatballs.

paleo cheese-stuffed meatballs

paleo cheese stuffed meatballs

If you never thought meatballs could be healing, think again…:

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 use grass-fed beef whenever possible.

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.

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; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it works as a great substitute in a lot of recipes that would otherwise include breadcrumbs.

paleo cheese-stuffed meatballs

Paleo Cheese-Stuffed Meatballs
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Recipe type: meatballs, Italian, main course, appetizer
Cuisine: paleo, whole30, comfort food
Author:
Prep time:
Cook time:
Total time:
Serves: 16
Meatballs stuffed with cheese! And they are healthy!!! Nuf said...
Ingredients
  • 1 lb ground beef (preferably grass-fed)
  • sea salt and black pepper
  • 1 carrot, peeled and cut into thirds
  • 1 medium onion, peeled and cut into quarters
  • ¼ cup chopped fresh parsley
  • 1 Tbs ketchup (I use a paleo one)
  • 2 oz finely diced pancetta
  • ¼ cup tapioca flour
  • 5 oz vegan mozzarella (or cheese of choice), cut into ½-inch cubes
Instructions
  1. Preheat oven to 400°F.
  2. Season the beef with salt and pepper.
  3. Place the carrots and onion into a food processor and pulse until very finely chopped.
  4. In a large bowl, combine the beef, carrot/onion mixture, and all of the rest of the ingredients, except the cheese.
  5. Mush it all up good with your hands.
  6. Form the mixture into balls that are a bit larger than golf balls.
  7. Place the balls on a parchment lined cookie sheet.
  8. Pick up each ball individually and press a cube of cheese into the center of each ball, and then squeeze the meat back around the cheese so that the cheese is completely covered with meat.
  9. Place the balls back onto the cookie sheet.
  10. Bake in the oven for 14 minutes, or until the balls are beginning to brown on the bottom.
  11. Flip the balls over and back an additional 10 minutes, or until they are cooked through.
  12. Enjoy with your favorite sauce, on top of a salad, or as an awesome snack right off the tray!

paleo cheese-stuffed meatballs

Paleo Turkey Meatballs

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Did you know that turkey can boost your energy…
paleo turkey meatballs

I’m of the belief that any meatball is a good meatball. It’s kind of like any pizza is a good pizza. There’s just something about food in the form of a bite-size round ball that makes it taste awesome. But, not every ball is a healthy ball. And if you are a paleo eater, it’s sometimes hard to find a meatball with great taste and great texture. Enter… these paleo turkey meatballs.

Im my house, meatballs are not reserved just for a plate of pasta. Although, I do love my grain-free pasta… But, my absolute fav way to eat them is atop a huge bowl of steaming veggies. My current obsession is a bowl of garlicky broccoli rabe topped with meatballs. I think I just drooled a little bit onto my computer as I’m typing.

Usually I like my balls with my homemade tomato sauce. But, since these are turkey balls, I thought I’d just go with the Thanksgiving theme and I made a pot of paleo gravy. This was awesome. (I will be posting that recipe soon.) Meatballs are so versatile… what’s not to like? You’ve gotta love a food that multi-tasks well.

These paleo turkey meatballs are amazing! Really! I mean it! They have the texture of old-fashioned delicious meatballs. And, the taste is terrific. When I was testing this recipe I made it several different ways and this one’s the winner. It has pancetta in it to up the taste even more. OMG, when I tell you that these are better than breadcrumb-laden beef meatballs, you just have to believe me…

Also, try my recipe for Vietnamese Meatballs.

paleo turkey meatballs

paleo turkey meatballs

These meatballs have some great nutritional benefits:

Turkey is a healthy meat. Make sure you buy organic turkey for the highest nutritional benefits. Recent research has shown turkey helps lower the risk of pancreatic cancer; however I did read some research that suggests that if you eat the skin along with the meat, some of this value is reduced, so don’t eat too much skin — this recipe uses ground turkey so it has no skin involved… Turkey also has a great protein-to-fat ratio, so it keeps you feeling full with less potential for weight gain. It’s also rich in vitamins and minerals, especially vitamin B and selenium. And, in Chinese medicine, turkey is thought of as a qi-booster, so it can be good for low energy levels.

Pork (this recipe uses pancetta) strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.

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; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

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.

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes (like this one) with tapioca flour — it works as a great substitute in a lot of recipes that would otherwise include breadcrumbs.

paleo turkey meatballs

Paleo Turkey Meatballs
5.0 from 1 reviews
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Recipe type: meatballs, turkey, pork, main course, Italian
Cuisine: paleo, gluten-free, grain-free, dairy-free
Author:
Prep time:
Cook time:
Total time:
Serves: 4
These meatballs are better than any breadcrumb-laden balls you've had. They are healthy, taste amazing, and are easy! Try eating them on top of a bowl of steaming broccoli rabe instead of pasta... yum!
Ingredients
  • 1 lb ground turkey
  • sea salt and black pepper, to taste
  • 1 med onion, quartered
  • 1 carrot, cut into thirds
  • 2 Tbs minced fresh parsley
  • 2 oz finely diced pancetta
  • 1 Tbs tomato paste
  • ¼ cup tapioca flour
Instructions
  1. Preheat your oven to 400°F.
  2. Season the turkey with salt and pepper and place it in a large bowl.
  3. Put the onion and the carrot into a food processor and pulse until really finely minced/grated (alternatively you can do this by hand).
  4. Add the carrot mixture to the turkey in the bowl.
  5. Add the rest of the ingredients to the bowl.
  6. Mush it all up with your hands until combined.
  7. Form the mixture into balls the size of golf balls.
  8. Place the balls on a parchment-lined baking sheet.
  9. Bake 15 minutes, then flip the balls over.
  10. Bake an additional 7 minutes, or until cooked through.
  11. Remove from oven and enjoy!

paleo turkey meatballs

Lemon And Herb Cauliflower Rice

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It’s time you jumped on the cauliflower rice bandwagon, so try this lemon and herb cauliflower rice recipe…

lemon and herb cauliflower rice

Cauliflower rice is awesome. It’s easy, it’s grain-free, it’s so healthy, it’s delicious, and best of all, you can customize it to go with any dish you are serving.

This particular recipe goes with almost anything. I serve it with spicy chicken, steamed veggies, all kinds of fish, and, my personal fav: Lemon And Herb Cauliflower Rice topped with cold seafood salad. Here’s my recipe for Seafood Salad With Garlic And Oil…

Truth be told, I also really love it as a breakfast backdrop for eggs, kale, and avocado…

I don’t remember the last time I ate traditional rice. I never feel like I need it or miss it, especially when easy substitutes like this Lemon And Herb Cauliflower Rice are so easy to make. Is everyone jumping on the cauliflower rice bandwagon? It feels like everywhere I go it’s a side dish option… or maybe it’s just that since I’ve become such a fan of it I’m noticing it a lot more. It’s kind of like, which came first… the chicken or the egg?

I have had people tell me cauliflower rice is too hard to make. IT’S NOT HARD TO MAKE! It’s getting even easier to make because so many stores are selling the cauliflower already shredded into “rice” in plastic containers and in bags. But, if you need to make it out of an actual head of cauliflower, all you do is cut the head into big chunks, drop it in the food processor and pulse the machine ten to fifteen times. Done. Not so hard…

But, if you are like many of my friends who hate to spend any time in the kitchen, look around for the pre-riced version, because it really is much easier and faster to make than traditional rice. And to turn it into this Lemon And Herb Cauliflower Rice, all it takes is tossing stuff together in a bowl…

lemon and herb cauliflower rice

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 simple recipe with your name on it…  So CLICK HERE  to be taken directly into my calendar to sign up for your free phone consultation.

lemon and herb cauliflower rice

Here are some of the amazing healing ingredients in this lemon and herb cauliflower rice recipe:

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

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. This recipe uses zested lemon peel.

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…

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

 

 

 

lemon and herb cauliflower rice

If you make this Lemon Herb Cauliflower Rice 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.

Lemon And Herb Cauliflower Rice
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Recipe type: side dish, cauliflower
Cuisine: paleo, whole30, vegan, vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Here's a side dish to go with everything! You can make it as-is, or customize it with different flavors and ingredients to go with whatever you are serving... and it really is easy!
Ingredients
  • 1 head cauliflower (or 1 bag or pre-riced cauliflower)
  • sea salt and black pepper to taste
  • ½ cup vegetable broth
  • 4 scallions, sliced
  • zest of 1 large lemon
  • ¼ cup roughly chopped fresh cilantro
  • ¼ cup roughly chopped fresh parsley
Instructions
  1. If using a whole head of cauliflower, cut the head into large chunks and place them in the food processor. Pulse about 10 to 15 times, or until it looks like rice.
  2. Heat the broth over medium heat, in a large skillet with sides, or a medium saucepan.
  3. Add the rice and cook, stirring often, until it is slightly tender, but not mushy, about 5 minutes.
  4. Remove the rice to a large bowl and stir in remaining ingredients.
  5. Serve with everything.
  6. Enjoy!

 

lemon and herb cauliflower rice

Sweet Potato Spaghetti Marinara

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Sweet potato spaghetti marinara is a great alternative to traditional pasta!

sweet potato spaghetti marinara

A few years ago I bought a spiralizer and I started spiralizing everything. I became one of those annoying people who forced new creations on anyone who came into my house. While some of them were excellent, some were… well… really, really bad. Just because you can make pasta ribbons and spaghetti out of lots of things, doesn’t mean you should.

So, I took a break from my spiralizer.

Now, let me tell you about this amazing marinara sauce.  Because it is truly is amazing. A few weeks ago I spent 5 glorious days on vacation in Anguilla.  I had the honor of being able to cook with a great chef from Italy and we made his favorite simple pasta sauce.  This is my version of his recipe (I used parsley instead of basil because I wanted to try it and I had some great looking parsley in my fridge) — it’s simple and it’s delicious!

I walked into Whole Foods the other day, and in the produce department, there they were — containers of pre-cut sweet potato spaghetti. They called my name. So, I’m back at it again… and I’m excited to make these sweet potato noodles so many different ways. But for now, I wanted a vehicle for this great sauce.

This sweet potato spaghetti marinara is awesome. It was a great experiment (I’m sure there will be some more losers along the way, but this recipe is great) and it was even good cold out of the refrigerator during the week.

And here’s another vegetable spaghetti that’s a winner: Raw Spaghetti Zucchini Antipasto Salad.

sweet potato spaghetti marinarasweet potato spaghetti marinara

Here are some of the reasons you should make this sweet potato spaghetti marinara recipe:

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

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.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

sweet potato spaghetti marinara

Sweet Potato Spaghetti Marinara
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Recipe type: pasta, grain-free, paleo
Cuisine: vegan, vegetarian, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 2-3
Who doesn't like spaghetti marinara? Well, here's a great one, but the spaghetti here is made from sweet potatoes... awesome!
Ingredients
  • 1 lb sweet potato spaghetti noodles (I was able to buy them pre-spiralized, but you can spiralize a few large peeled sweet potatoes yourself)
  • 2 Tbs extra-virgin olive oil
  • sea salt and black pepper
  • 1 very large shallot, peeled and quartered (feel free to use an onion instead)
  • 2 garlic cloves
  • ¼ cup packed parsley (leaves and stems)
  • 1 28-oz can tomatoes with basil (use whatever canned tomatoes you have on hand)
  • For topping:
  • 2 Tbs extra-virgin olive oil
  • 3 scallions, sliced
  • ¼ cup parsley
Instructions
  1. Blanch the sweet potato spaghetti in a pot of salted hot water for 20 seconds, then drain it and set it aside.
  2. Make the sauce: In a large saucepan, heat the oil.
  3. Add the shallot, garlic, and parsley.
  4. Cook, over low heat for 15 minutes, stirring occasionally.
  5. Carefully pour the tomatoes into the pot, season generously with salt and pepper, and let the sauce cook for 45-minutes, stirring occasionally.
  6. Let the sauce cook a little bit, and then blend it in a standard blender or use an immersion blender, until it's very smooth.
  7. Pour the sauce back into the pot, add the sweet potato noodles, and cook over low heat about 5 minutes or until the noodles are cooked, but still al dente.
  8. Meanwhile, sauce the scallions and ¼ cup parsley in 2 Tbs oil for about 1-min.
  9. Top the spaghetti with the sautéed scallions and parsley,
  10. Enjoy!

sweet potato spaghetti marinara