Here are a few recipes that are great for your body. You might be surprised how delicious they are. And by the way, they are all naturally gluten-free. Check back, more coming soon.
Turkish Garbanzo Salad: This is a hit at potlucks and a batch will feed the family for a number of meals.
Emerald City Salad: Did you know raw kale can taste amazing? There are many variations on kale salads if you just go looking.
Black Bean and Roasted Tomato Soup: This black bean soup has a deep, rich flavor.
Steph’s Tofu: I am not a fan of soy in excess, but tofu is a traditional food in Japan. This recipe is yummy, for those who can tolerate this protein-rich legume.
Hearty Greens Caesar: Get the Caesar flavor packed with the nutritional punch of dark green leafies.
Roasted Cherry Tomatoes:
Tomatoes are known for their lycopene content, an antioxidant caratenoid that has been recently connected with bone health. These make for a sweet and savory snack that is hard to resist. You may find yourself popping them one after the other. Sungolds are perhaps the most flavorful for this dish, but any smaller tomato will work. The amounts in this recipe are very general; follow your eye more than the numbers.
Preheat oven to 200. (Remember to turn on your range hood to protect your indoor air quality.) Remove greens and slice tomatoes in half. In a large bowl, toss with olive oil, herbs, salt and pepper. On a cookie sheet lined with parchment paper, place tomato halves face up in a single layer. Roast in oven until dehydrated, from 3-6 hours. Do not overcook them or they will get chewy. If you are not going to eat them right away (which maybe you should), they will keep for quite a while covered in olive oil in a jar in the fridge.
Turnips and Greens:
This is my new favorite seasonal veggie dish. The spiciness mellows with cooking, so it can an option for young eaters. I really enjoy the simple, rustic flavor but you can try adding garlic, ginger, and/or turmeric for variations on flavor, color and medicinal benefits of these great plants.
1-2 bunches turnip with the green (any kind: hakurei, radishes, scarlet etc)
1 tablespoon butter or coconut oil
Salt and Pepper
Slice the turnip into 1/8 slices. If turnip is large, slice in half or quarters first. Melt butter or heat oil over medium-high heat in a pan. Add turnips and saute until just tender, about 5 minutes, stirring occasionally, to allow turnips to brown in between stirring. Meanwhile, wash greens thoroughly, remove stems, and cut into bite-size pieces. Add greens to pan and stir. Cook until wilted, 1-2 minutes. Salt and pepper to taste. Serve immediately.