A favorite for Sunday brunch, this dish reheats well and is a good choice for a do-ahead weekday breakfast.
Prep
3 eggs 2 sprigs rosemary 1 bunch green onions ½ pound Brussels sprouts 2 portabella mushrooms 2 cloves garlic 2 inches fresh ginger 1 sweet potato 1 lemon Separate eggs, set aside. Stem rosemary, and chop. Chop green onions, Brussels sprouts and mushrooms. Mince or press garlic. Press ginger. Peel and dice sweet potato. Juice lemon. Sauce 5 tablespoons butter 1 tablespoon turmeric Melt butter in a small saucepan over medium heat. Add rosemary and turmeric, cook for a minute or two. Remove from heat and set aside. To prepare the sauce, combine egg yolks with ¼ cup of water and lemon juice in the top part of the double boiler or a small bowl that will fit over the saucepan of simmering water. Whisk mixture for several minutes, until it begins to thicken. Slowly add butter mixture and continue to whisk until well mixed and sauce is thickened. Remove from heat and set aside. Hash 4 eggs 2 tablespoons coconut oil 2 teaspoons pepper ½ teaspoon salt Sauté onions, garlic and ginger in a skillet over medium heat. While onions are cooking, heat 2 inches water in a small saucepan or double boiler until simmering. When onions are soft, add sweet potatoes and ¼ cup water. Cover and cook a further 8–10 minutes, stirring frequently. When sweet potatoes are soft, add Brussels sprouts and portabella and cook 4–5 minutes longer, stirring frequently. Season with salt and pepper. Prepare eggs as desired; if scrambling, mix in separated whites to avoid waste. Serve Divide hash among plates; serve each with an egg and sauce. Preparation: 30 minutes Serves: 6
1 Comment
7/6/2018 1 Comment Jicama lettuce wrapsReminiscent of tabouli, this bright, light wrap filling is delicious as a side salad on its own, or wrapped in lettuce leaves.
Prep
¼ cup pumpkin seeds 1 tablespoon fresh mint 1 bunch parsley 1 bunch radishes ½ pound jicama 2 carrots 1 cucumber 1 large avocado 8 kalamata olives ½ lemon Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally. Finely chop mint, parsley and radishes. Peel and finely chop jicama. Seed and dice cucumber. Peel, pit and dice avocado. Pin and mince olives. Juice lemon. Dressing ¼ cup extra-virgin olive oil 2 tablespoons apple cider vinegar ½ teaspoon Himalayan sea salt In a small bowl, whisk together olive oil, vinegar, lemon juice and salt. Assemble 1 teaspoon cumin ⅓ cup goat cheese crumbles (optional) ½ teaspoon ground black pepper Combine pumpkin seeds, cumin, cheese, veggies, olives and mint in a large bowl, mix well. Toss with dressing. Let sit 15 minutes or more prior to serving. Serve Romaine or another lettuce Spoon jicama mixture into lettuce leaves and roll. Preparation: 20 minutes active, plus 15 minutes to set Serves: 4 6/8/2018 0 Comments Herbed brown rice medleyThis is a complex, interesting dish.
Prep
1 cup brown rice 1½ cups vegetable broth ¼ cup pumpkin seeds ⅓ cup cilantro 1 cup spinach 1 clove garlic ½ cup celery ½ lemon Cook rice in a medium saucepan with broth, according to package instructions. Allow to cool. Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally. Finely chop cilantro, spinach and garlic. Slice celery and lemon. Assemble 3 tablespoon extra-virgin olive oil 1 tablespoon walnut oil ½ teaspoon salt ½ teaspoon ground pepper ¼ cup feta cheese ¼ cup dried cranberries In a small bowl, combine oils, salt and pepper, whisk gently. In a large bowl, combine cilantro, spinach and garlic. Toss with oil mixture. Stir in celery, salt, pepper, and pumpkin seeds. Stir in rice. Sprinkle with feta and cranberries. Toss again right before serving. Serve Serve with a squeeze of lemon. Preparation: 45 minutes Serves: 4 2/10/2017 0 Comments Salmon with Lemon Relish
Prep
1 medium shallot, minced 1 tablespoon champagne vinegar ½ teaspoon Himalayan salt 2 lemons sprouted brown rice Peel and mince shallot, mix with vinegar and salt, set aside. Slice lemons into sixteenths and remove core and seeds. Slice wedges into very thin triangles. Make sprouted brown rice according to package directions, enough for four servings. Preheat oven to 200°. Salmon 2 pounds salmon filet ¼ cup olive oil 1 teaspoon Himalayan salt 1 teaspoon freshly ground pepper Place a baking dish with water in the lowest rack of the oven. Rub salmon with oil and sprinkle with salt and pepper. Place on a baking sheet and bake, uncovered, 45 minutes to an hour, or until the fish is firm to the touch and juices start to bead on the surface. Relish ¼ cup olive oil 2 tablespoons chopped cilantro ¼ teaspoon freshly ground pepper Add lemons, olive oil, cilantro and pepper to the shallot mixture. Mix well and refrigerate until salmon is done. Serve 4 cups mixed greens Serve salmon on a bed of mixed greens, with a side of sprouted brown rice and a heaping spoonful of relish. Preparation: 15 minutes active plus 1 hour to bake Serves: 4 1/27/2017 2 Comments Kale and Beet SaladThis dazzling salad is a big hit with guests and at potlucks.
Prep
½ cup pumpkin seeds 1 bunch kale 1 large golden beet 1 large red beet ½ red onion 2 tablespoons fresh dill 1 clove garlic ½ lemon Toast pumpkin seeds in a dry skillet over medium heat, stirring frequently. Separate kale leaves from stems, slice leaves and stems. Peel and dice beets. Chop red onion and dill. Mince or finely slice garlic. Juice lemon to make 1 tablespoon juice. Marinade Himalayan salt Freshly ground black pepper 3 tablespoons red wine vinegar Place kale, beets and onion in a large mixing bowl and season liberally with salt and pepper. Mix and top with the vinegar. Set aside. (This can be done up to a couple hours in advance.) Salad 6 tablespoons extra virgin olive oil ½ cup crumbled feta Whisk together the oil, garlic, dill, lemon juice. Toss the oil mixture with the kale, beets and onion. Add feta and pumpkin seeds. Mix and serve. Serve Serve salad topped with feta and pumpkin seeds Preparation: 20 minutes Serves: 4 |
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November 2018
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