Beet Buddha Bowl
- Black Beans (whole, dried, not canned)
- Red Beets
Combine all ingredients and enjoy. Bonus: make enough to meal prep for the week, and make everything once (except for the guacamole).This recipe contains no oil, sugar or artificial ingredients. Gluten free and vegan. Component details below.
- 1 cup quinoa
- 2 cups water
- Salt to taste (Pink Himalayan salt is best)
Combine ingredients. Bring to a boil on high, then turn it down to low. Cover and let cook for about 20 minutes. (For a better taste, you can always throw in a tiny piece of cinnamon stick or bay leaf)
- 1 avocado
- ¼ onion
- ½ juice of lime
- As much cilantro as you please
- 1 Chopped tomato
- Pink Himalayan salt to taste
- ¼ jalapeño chopped (You can omit this if you like)
Mix all the ingredients together and mash with a fork.
- 1 onion chopped
- 1 green bell pepper chopped
- 4 garlic cloves chopped
- 1 bay leaf
- Salt (the beans can get salty on their own)
Add all the ingredients to a pot, add enough water so that it is an inch above all the ingredients. Cover and let simmer on medium for one hour.
Wash and scrape the beets so that the dirt on it is removed. Add beets to a pressure cooker or an Instant Pot. Add enough water to submerge beets. Cook until the consistency is similar to a boiled potato. Note: you can also cook beets on the stovetop if you do not have a pressure cooker.
Carrot Coconut Curry Soup
- 1 small onion
- 1 tablespoon minced ginger
- 4 cups chopped carrots
- 1 tablespoon olive oil
- 2 1/2 cups vegetable broth
- 14-ounce can coconut milk (full fat)
- 2 tablespoons red curry paste
- 1/2 teaspoon kosher salt
- Cilantro, lime wedges, and red pepper flakes (to garnish)
Dice the onion. Peel and mince 1 tablespoon ginger. Peel and chop 4 cups carrots. In a medium stockpot, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté until translucent, about 6 to 7 minutes. Add the ginger, carrots, and 2 1/2 cups vegetable broth, and bring to a boil. Lower to a simmer; cover and cook until carrots are tender, about 15 to 20 minutes. When the carrots are soft, carefully blend with an immersion blender (or in a blender) until the carrots are smooth. Return the carrot mixture to the pot and add 1 can coconut milk and 2 tablespoons red curry paste. Stir until well blended. Simmer gently for 10 minutes. Add about 1/2 teaspoon kosher salt, then taste and adjust seasonings as desired. Serve with chopped cilantro, lime wedges, and red pepper flakes if desired.
Kohlrabi looks a bit like an alien spaceship. Cylindrical shape and skinny arms. It is a member of the cabbage family. The whole plant is edible but usually the bulb (what was distributed) is used. The bulb kind of tastes like broccoli stems. It does not have to be peeled, the peel can be tough so it is usually removed. You can eat it raw in slaws and salads, as well as roasted and stir-fried.
When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.
Kohlrabi needs little prep, but you should always peel off the tough outermost layer of the bulb with a vegetable peeler first.
Cut off the stems (leaves if still attached). Slice in half down through its center. Slice into quarters. Cut out the core – use the tip of your knife to cut at an angel through the core. Discard the tough center. Peel the kohlrabi – now you have a small, manageable quarters, use a sharp vegetable peeler to remove the tough skin.
- 4 kohlrabi bulbs (small or 1 large), peeled
- 1 tablespoon olive oil
- 1 clove garlic, minced
- salt and pepper to taste
- 1⁄3 cup grated Parmesan cheese
Preheat an oven to 450 degrees F (230 degrees C). Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
- 2 kohlrabi bulbs, peeled and chopped
- 1 large egg
- 2⁄3 cup flour
- 1 teaspoon salt
- 1⁄3 cup olive oil
Shred kohlrabi and mix with the egg, flour, and salt. Heat oil in a flat skillet. Drop a small mound of kohlrabi mix into the skillet and flatten slightly with the back of a spatula.Turn after a few minutes and serve when both sides are crispy.
Mashed Turnips with Bacon and Chives
- 8 cups of chopped turnips, peeled and diced
- bone broth or water for boiling
- ½ pound of bacon
- 2 tablespoons bacon fat
- 2 tablespoons butter, melted
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- sea salt and pepper, to taste
- 2 tablespoons fresh chives, snipped or chopped
Put diced turnips is a large pot and fill with water or bone broth. Bring to a boil and let simmer, uncovered, for at least 30 minutes or until tender. While the turnips are cooking, cook your bacon in skillet over medium heat until crispy. Reserve 2 tablespoons of bacon grease and then crumble your bacon. Once turnips are done simmering, drain well. Return turnips to pot and add all remaining ingredients, except the bacon and chives. Mash to desired consistency. Fold in bacon. Top with fresh chopped chives. Enjoy!
Mom's Chicken Buttermilk Dumplings
- 1 stewing chicken (about 5 pounds), cut up
- 10 cups water
- 1 large onion, chopped
- 2 medium carrots, sliced
- 3 celery ribs, chopped
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1⁄4 cup butter or margarine
- 6 tablespoons all-purpose flour
- 1⁄8 teaspoon paprika
- 1⁄8 teaspoon pepper
- 1⁄2 cup half-and-half cream
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons sugar
- 1 teaspoon salt
- 2 eggs
- 1⁄2 cup buttermilk
- 1⁄4 cup butter or margarine, melted
In a soup kettle or Dutch oven, combine the first seven ingredients. Bring to a boil; skim foam from broth.
Reduce heat; cover and simmer for 1 1⁄2 hours or until chicken is tender. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. In the same kettle, melt butter. Stir in flour, paprika and pepper until smooth.
Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer.
For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. Drop by tablespoonfuls onto simmering mixture.
Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.
Yield: 6-8 servings.
- 1 lb dry pinto beans
- 1 small onion, diced
- 4 cloves garlic, smashed
- 1 jalapeño or serrano pepper
- 1⁄4 cup cilantro leaves
- Small ham hock, slice of bacon, or pork bone*
- 1⁄2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 cups chicken or vegetable broth (optional)
For Mexican version
- Add 1 can diced tomatoes
- 1⁄2 tsp chili powder
- 1 tsp ground cumin
Soak beans overnight: Pour beans into a large bowl or pot. Sift through and pick out any small rocks that may be present. Cover beans with water (at least 3 inches over beans) and let sit on the counter overnight. lf you forgot to soak the beans (it happens!), use the quick soak method** (see notes). Drain and rinse beans. Place in a large heavy-bottomed pot with a lid. Add onion, garlic, jalapeno, cilantro, and ham hock, if using. Add spices (this is also the time to add tomatoes and Mexican spices if you are making that version). Add chicken broth if using and fill with enough water to cover beans at least 2 inches with water. Place lid on the pot and heat over medium-high heat. Boil beans for 1 minute, then turn heat to low. Simmer 2-4 hours or until beans are tender.
*omit for vegetarian.
**For quick soak method, rinse and drain beans. Add to a pot and cover with at least 3 inches of water. Cover, turn heat to high' and bring to a rapid boil for 1 minute. Remove from heat and let soak, covered, for I hour. Then drain and proceed with the recipe.
**For slow cooker, follow directions as written, but add beans to your slow cooker instead of a pot on the stove. Cook on high about 3-4 hours or until tender.
Spicy Buttermilk Rice
- 3⁄4 cup buttermilk
- 3⁄4 cup water
- 3⁄4 cup white rice
- 1 tablespoon hot pepper sauce
- 1 teaspoon paprika
- 1⁄2 teaspoon salt
Boil rice in buttermilk and water on low to medium heat for 15 minutes (stirring constantly) adding equal amounts of buttermilk and water if more boiling liquid is needed. (It should be sticky, clumped together and somewhat soft after boiling and most or all liquid should boil away).
Add hot sauce, paprika and salt and stir until all is mixed inches.
Page last updated 4:50 PM, March 27, 2019