Dinners
Ingredients
– 1 C broccoli florets
– 1-2 T olive oil or flax oil
– 1/2 avocado
– Juice of 1/2 lemon
– 2 T shallots
– 1/4 tsp himalayan salt
– 2 tsp chickpea miso
– 1/8 tsp black pepper
– pinch cayenne
– 2/3 C spring nettle tea
Method
-Coat the broccoli in the oil and the Himalayan salt in a medium sized bowl
-Massage the broccoli until it takes on a slightly cooked texture
-Place the broccoli along with all the other ingredients and a bit of nettle tea (just enough to blend) in your high speed blender
-Blend your soup until warm
-Voila!
-Serve with a sprinkling of Dulse on top for your soup if you have some
Notes on Broccoli Soup
The fresher you can get your broccoli the better, that will mean it has more glucoraphanin for your gut bacteria to turn into sulforaphane. You are adding nutrients and inflammation modulating properties through the nettle tea. Your digestive bacteria will love the shallots and the chickpea miso. If the allium family bother you or if you get gas and bloating from onions you may have an imbalance of bacteria in the small intestine. You can always infuse the shallots into flax oil in the fridge OR use Green onions instead as they don’t have the same spectrum of carbohydrates and won’t feed the same small intestinal bacteria.
Ingredients
• 2 cups broccoli, florets
• 1 cup kelp noodles, OR another cup of veggies of your choice
Gravy Ingredients
• 2⁄3 cup mushrooms, any type
• 1⁄4 cup olive, chia or flax oil
• 1⁄2 cup water, broth or herbal tea (like chaga or reishi)
• 1 1⁄2 teaspoons apple cider vinegar
• 1 teaspoon garlic powder
• 1⁄2 teaspoon Himalayan Salt
Method
Broccoli: Chop the broccoli into small florets If you are using other veggies you can chop them to prepare. You can also use zucchini or another kind of noodle here that is right for you
If you are using kelp noodles you can soak them in warm water while you prepare the gravy. Adding a tiny bit of baking powder to the soak water and then rinsing it off completely after ten minutes can create a more al dente kelp noodle texture.
Gravy: Blend all gravy ingredients together in a high speed blender until smooth
Assembly: Pour the sauce over the veggies and noodles if using and toss
Garnish with green onions and mushroom slices if desired
Notes: Use whatever noodles are right for you here and whatever fits your current goals. We can make or buy noodles created from almost anything now.
Use any type of button, crimini or portabello for the mushrooms in this recipe
Ingredients• Coconut Yogurt 1 C
• Thyme, fresh 1 t
• Sage, fresh 1 T
• Celery, chopped 1/4 C
• Walnuts, chopped 1/3 C
• Button mushrooms 40
• Garlic, 1 clove crushed (read more…)
Ingredients
Patties
• 4 cups zucchini, grated
• ¼ cup nutritional yeast
• ¼ cup psyllium
• 1 pinch nutmeg
• ¼ teaspoon paprika
• 1 teaspoon garlic powder
• 1 tablespoon chia
• ¼ cup water
• ½ teaspoon Himalayan Salt
• 1 tablespoon olive oil
• ⅓ cup celery, chopped fine
• ¼ cup walnuts, chopped fine
Horseradish Cream
• 1 clove garlic
• 1 teaspoon horseradish, freshly grated or prepared
• ¼ cup almonds
• ¼ cup water
• ¼ teaspoon Himalayan Salt
• ½ teaspoon nutritional yeast
• ¼ cup flax oil
• 1 whole lemon, juiced
Instructions
Horseradish Cream Preparation:
Soak the almonds for 8 hours prior to making this sauce if possible
Rinse and drain the almonds
Blend all Horseradish Cream ingredients until they are as smooth as possible
Preparing the Patties:
Grate the zucchini into a large bowl. Sprinkle with Himalayan salt, massage lightly and set aside to release some water
Pulse the dry ingredients including the spices, chia, salt, nutritional yeast and psyllium in the food processor until combined (except the salt)
Chop the celery and walnuts finely
Drain the zucchini as well as you can to remove any excess moisture
Mix in the celery, walnuts and the dry ingredients by hand
Set aside for 20 minutes
Forming the Patties:
Create patties out of handfuls of this mixture and lay them on mesh dehydrator screens or baking sheets
Dehydrate the patties until they are crispy on the outside but still soft on the inside
If you are using the oven you can bake the patties at 350 until they are firm
You can also try dehydrating these on the lowest possible setting of your oven with the door open for several hours but please watch this carefully if you are choosing this option
Serve the patties warm with the Horseradish Cream
This recipe is loaded with immune boosting nutrients from the red bell pepper, purple kale, brazil nuts and lemon. There is also the added support of the antibacterial elements in the basil and garlic, used for millennia in herbal medicine for bacteria modulating. To top this off if you can get your hands on an unpasteurized miso and use it here you will be adding beneficial bacteria to your delicious and colourful meal. Better yet make your own miso, it’ll be done next year! Seriously I love making pestos, they have everything we could need for a great dip or sauce, garlic, herbs, lemon. Customize it to what you have on hand. I love this one!
Ingredients
- 3/4 C red bell pepper
- 1/2 C purple kale
- 1/2 C purple basil (or regular basil if there is none available)
- 1/3 C brazil nuts
- 1/4 C pine nuts
- 2 T flax oil (you can use olive oil for a more neutral taste)
- 1/4 t Himalayan salt
- 1 clove garlic, chopped
- 1 T light miso, your favourite type
- 1 T lemon juice
- Pepper to taste
Optional: pinch cayenne
Optional: sun-dried tomatoes, rehydrated (1/4 C or less is good)
Instructions
Pulse Brazil/pine nuts and chopped garlic in the food processor until broken down.
Add remaining ingredients and combine in the food processor until desired texture is achieved.
Taste and adjust for salt if necessary.
Toss with or massage into zucchini noodles, carrot noodles or raw veggies of choice, garnish and serve.
