- (Roasted) Asparagus
- (Red or Green) Cabbage Recipe
- Roasted Vegetables #1
- Sauteed Kale with Garlic
- Sweet and Sour Savory Cabbage
(Roasted) Asparagus
Set oven to 500 degrees. Mix together:
- 1 T. Braggs
- 3 T. coconut oil
- 2 lbs. asparagus
Clean asparagus. Pat dry. Roll in oil mixture to coat.
Bake for 8-12 minutes, stirring occasionally.
(Red or Green) Cabbage Recipe
- 1 head of red or green cabbage, about 2 lbs.
- 4 slices turkey bacon, chopped or use 3 T. melted butter
- 3-4 T. finely chopped onion
- 2 apples, thinly sliced
- 1/8 tsp. caraway seeds, optional
- 1/4 tsp. sea salt if bacon is used or 1 tsp. sea salt if butter is used
- 1/4 cup apple cider vinegar or 1/2 cup red wine or a mix of 2 T. honey & 2 T. cider vinegar
Pull off & discard outer leaves from the of cabbage, then cut into sections. Remove the hard core, shred the cabbage & soak briefly in cold water. Cook over low heat until some fat is rendered out.
Cook bacon, if using. Sauté onions in bacon fat or butter until golden.
Lift cabbage from the water, leaving it moist. Place it in an enameled iron casserole, cover & let it simmer 10 minutes.
Add rest of ingredients including the sautéed onions & stir. Cover pan & simmer the cabbage mixture very slowly (about 1 hour). Add boiling water during cooking if necessary. If liquid is left when the cabbage is done, uncover the pot & cook gently until it is absorbed.
Serves: 4
Roasted Vegetables #1
- 6 sweet onions
- 3 eggplants, chop & peel, salt, let weep
Slice:
- 6 green zucchinis
- 3 yellow squash
- 6 tomatoes
Sauté onions & eggplants.
Place in bottom of baking pan.
Arrange slices of other vegetables over sautéed ones.
Drizzle with olive oil.
Add salt & pepper, chopped herbs of your choice (if desired)
Bake 1/2 hour at 350 degrees.
Serve with Parmesan Cheese
Serves: 16
Sauteed Kale with Garlic
- 2 T. coconut oil, butter or ghee
- 1 large bunch of organic kale, coarsely chopped
- 3-4 cloves of garlic, coarsely chopped
- Celtic sea salt to taste
Melt oil in large skillet & add kale, sea salt, & garlicup Sauté on low heat until kale is wilted.
Reduce heat even more to very low, cover skillet & continue to let kale "sweat" in its own juice until kale is tender (about 25 minutes).
Serve hot.
Sweet and Sour Savory Cabbage
- 1 head of cabbage, julienne
- 1 head of red cabbage, julienne
- 1 med. Vidalia onion, julienne
- 1 T. salted butter
- 1 tsp. coriander
- 1/2 tsp. cardamom
- 1/2 cup apple cider vinegar
- 1/4 tsp. Body Ecology's white stevia powder
Peel off outer leaves from cabbage, cut in half and remove core and julienne in 1/4 inch slices. Prepare onion in the same way.
Heat stockpot over medium heat. Sauté onion in butter until translucent and lightly caramelized. Add cabbage and mix well.
Mix stevia with apple cider vinegar and dissolve thoroughly. Add stevia/apple cider vinegar to vegetables. Season with dry spices. Cover and simmer over medium-low heat. Stir frequently until cabbage is soft and fragrant.
Note: Great dish to add to salads or as a side dish to a meal or the foundation for bratwurst and kraut.
Source: Body Ecology Diet by Donna Gates
