Broccolini with Yogurt-Lemon-Butter Sauce

Broccoli's cute little cousin deserves a special sauce...

Ingredients:

1 bunch broccolini
2 tbs butter (or 1 tbs butter and 1 tbs olive oil)
1-2 cloves minced garlic
1 tsp - 1 tbs freshly squeezed lemon juice (amount depends upon how tart you would like it - I used 1 tbs and it's nicely tart for my taste)
salt and pepper, to taste
2 tbs plain yogurt


Directions:

Begin by steaming the broccolini without chopping it.  While it is steaming, begin melting the butter in a small pan on medium.  Add the olive oil and garlic.  Let cook about 1 minute.

Then, remove from heat and stir-in the lemon juice, salt/pepper and yogurt.

Stick the broccolini with a fork to check for doneness.  When cooked to your satisfaction, use tongs to remove it on a plate(s) and drizzle with the sauce.  Enjoy!

Veggie Italiano

Wow-- I don't eat bowls full of spaghetti anymore but this is sure a pleasant substitute!  You might think the coconut doesn't go with the mix but I found it yummy and you don't notice coconut, specifically, through the other flavors, in fact I think it adds to the texture and richness of the flavor.  The pecorino romano surely makes this a veggie-treat, as I rarely let myself have cheese and it is SO very flavorful!  The combination of veggies along with the spices, tomato and romano make it fabulous (and we can't forget the secret ingredient: coconut!).  If you don't want to use the cheese, either simply leave it out or substitute hemp seeds instead.

Ingredients:

1 medium onion
approximately 6 collard or kale leaves
1 zucchini squash
1-2 tbs coconut oil
1 tomato
1 tsp dried crushed basil
1/2 tsp fennel seeds
1/4-1/3 cup unsweetened shredded coconut
2 cloves garlic, minced
ground pepper or crushed red pepper, to taste
2-4 tbs pecorino romano, grated (optional)
2-4 tbs hemp seeds (optional)
2-4 tbs fresh chopped parsley (optional)


Directions:

Peel and chop the onion and zucchini (I peel my zucchini because I frequently buy them non-organic but do not peel them if they are organic...).

Wash collard greens and chop.  Heat oil in stir fry pan on medium heat along with onion, zucchini and greens.

Stir.  Add the basil and fennel and allow to cook until veggies are done to your liking, being sure to stir frequently.  Keep lid on pan when not stirring so veggies will cook through steam, too.  When veggies are almost how you'd like them add the tomato (chop prior to adding), coconut, garlic and pepper.

Stir and cook just about one minute longer.  Finally, add the pecorino romano and stir (you do not need to add any salt as this cheese has plenty in it).  Serve & enjoy the YUM-YUM!  I eat this amount for one meal but it makes 2 generous servings of veggies.

Add fresh chopped parsley on top...

You can also add hemp seeds as a topping (or as cheese substitute)...

Lime Papaya with Mint (and how-to prepare papaya)

"Cheers!" to wellness and PAPAYA!  I've been giving away "New Year's Good Luck Papayas" to friends and family as they begin to ripen on the tree.  Full of natural healthful enzymes, fresh papaya is also so refreshing and delicious!  It was only somewhat recently that I found out it's not uncommon to squeeze lemon on the papaya.  While papaya is wonderful without anything added, the lime really compliments the flavor.  For extra pizzaz, I added some finely chopped mint.

Ingredients:

Fresh papaya
lime wedges
mint sprigs

Directions:

Allow papaya to ripen on the kitchen counter.  I eat mine when they look something like the ones in this photo.  They may have just a tinge of green left in some area(s).  I'd call this "medium ripe."  It really depends on your preference.  One thing I like about not letting the papaya ripen too much is that it can get quite mushy.  The less ripe, the more firm it will be.  Yet, allowing it to ripen "just enough" allows for the flavor to liven up.

First, wash papaya.  Then, cut off the very top just below the stem.

Using a veggie peeler, peel the skin off the papaya (BEFORE cutting in half).  Rinse briefly.

Now, cut papaya in half length-wise.  Isn't it so beautiful: the color and seeds?

Use a spoon to scoop out the seeds.  You may either throw them away or save to grow more papaya plants!

Cut wedges of lime.  Depending upon how much papaya you have prepared, I use approximately one wedge per small bowl of papaya.  Finely chop sprigs of mint.

Slice papaya into strips, then cut those strips into smaller, bite-sized pieces.  Place in a bowl, then squeeze lime over it and sprinkle mint to complete this refreshing snack, dessert, or side-dish.  Enjoy!!

Stay tuned for a blog post about growing your own papaya plants!

Visit this week's Wellness Weekend for more wondeful recipes.

Festive Cranberry Pecan Brussel Sprouts

I had some brussel sprouts in the fridge and, after making cranberry sauce and snacking on pecans, I was inspired to put them together in this delicious combination!

Ingredients:

1 lb brussel sprouts
2-3 tbs olive oil
handful chopped pecans
handful fresh cranberries
salt, to taste
cracked pepper, to taste
cranberry sauce, optional (recipe on this blog)

Directions:

Preheat oven to 400 degrees.  Wash brussel sprouts and be sure to drain all water off.  Cut them in quarters and place them in a large caserole baking dish.  Drizzle with olive oil, salt and pepper.  Add pecans and cranberries.  Mix to coat with oil.

Bake for approximately 20-30 minutes or until the brussel sprouts can be poked thru with a fork but not too soft. 

Eat by itself or serve with quinoa.

Try adding some cranberry sauce on top!

A link to this recipe may also be found here, along with other wonderfully delicious and nutritious recipes: Wellness Weekend December 20-24. 

Easy Roasted Brussel Sprouts

I know roasting is not the most nutritious way to prepare veggies, but WOW how delicious roasted brussel sprout are!  You will need...

Ingredients:
- as many brussel sprouts as you'd like
- olive oil
- sea salt or Himalayan
- paprika & cayenne pepper

Directions:
Begin by washing the sprouts.  I like to soak my veggies in a large bowl of water and about 1/4-1/2 cup white vinegar for a few minutes, then rinse twice with fresh water, drain off all water.  After washing, cut the very base of each sprout off with a paring knife and leave on a towel to absorb some of the water (you don't want the water with them for roasting!).

Next, place them in a bowl and drizzle olive oil over them.  Add salt and spices to taste.  Using a spoon, stir to coat evenly.

Place in a pan intended for oven-use, making sure the sprouts are not too crowded or stacked (you want to roast them, not seam them, so spread them out). 

Place the sprouts in an oven preheated to 400 degrees for 20 minutes.

Enjoy!

Colorful Summer Salad Slaw

Whether you like eating the slaw alone or on a salad or other meal topper, this fast and easy prep will cure your crave for crunch for several days.  There is endless versatility with what veggies you use and what is used to flavor it with.  I would plan to make a batch that will last no more than about 3-4 days, as it's best to eat fresh.   For this batch I used:

Ingredients:
- 1 head red cabbage
- 1 small/medium onion
- several fresh beets
- approximately 1 lb. carrots
- fresh herbs from garden or use dry herbs
- pinch of salt
- cayenne pepper
- juice of one lemon
- olive oil (or other) added before eating, optional

Directions:
- First, wash cabbage, peel onion, beets and carrots.  If needed, chop veggies to a size that will allow them to fit through the food processor with a shredding attachment.  I use a Cuisinart processor.  If you do not have a food processor, shredding by hand will also work, but it will require more patience.

Shred all veggies.  Add herbs of your choice.  I used what fresh ones I have growing now: holy basil, rosemary and mint.  Wash, pull off leaves and finely chop.  Alternatively, add dry herbs.  Add to shredded veggie mix.  Add salt, pepper, and lemon, then thoroughly mix ingredients using a large spoon.

Before eating, add olive oil (or other oil of choice: avocado, hemp, flax, etc...).  It is great alone.  I love to add it to to a salad:

Or, even more, along with other things to complete the salad (here, I've added avocado and quinoa...):

Store rest of slaw in airtight containers in fridge.  Variations for this recipe are endless... have fun, experiment and... ENJOY!