Sides

Sautéed Kale & Onions
(presented by Robin Migalla at the September 2005 meeting)

1 bunch of fresh kale with any yellow or discolored leaves removed
1 large yellow onion—chopped
Juice of ½ a lemon
Olive oil
1 to 2 tablespoons butter

Wash and dry the kale leaves and remove the stems.  Chop the kale into 2 to 3 inch pieces.  Heat a large iron or
stainless steel skillet over a medium-high heat.  Add enough olive oil to coat the bottom of the pan.  Add the
onions and sauté until clear being careful not to burn them.  Add the chopped kale to the pan and cook, stirring
frequently, until the kale has turned bright green.  Next pour the lemon juice over the kale and cover the skillet
tightly.  Stir occasionally for 15-20 minutes until the kale has turned a dark green.  The longer the cooking time,
the more tender the kale will become.  Just prior to serving, add the butter.

An alternate method is to sauté the onions separately and cook the kale in a pressure cooker.  The pressure
cooker should be kept at 15 pounds per square inch pressure for at least 8 minutes.  When the kale cooked, add
the sautéed onions, lemon, and butter and cook for a few more minutes allowing the ingredients to mingle with
one another.

Kimchi (Korean Sauerkraut)
(Presented by Audrey Miller, from Nourishing Traditions p.94)

Napa cabbage, carrots, daikon radish, green onions, ginger, garlic, chili flakes, sea salt.

Tangy Two-Rice Salad
(presented by Robin Migalla, November 2005 meeting)

¾ cups wild rice
3 cups chicken broth
1 cup water
½ cup instant brown rice
½ cup sliced green onion
3 cloves garlic, chopped
3 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp cider vinegar
¼ cup chopped fresh parsley
½ tsp salt
½ tsp ground black pepper
½ cup dried cranberries
½ cup chopped pecans
¼ cup chopped dried apricots
¼ cup raisins

Combine the wild rice, broth, and water in a medium saucepan.  Cover and bring to a boil.  Reduce the heat and
simmer, covered, for 35 minutes.  Stir in brown rice, cover, and simmer for an additional 10 minutes or until rice is
tender and all the liquid has been absorbed.

While the rice is cooking, combine the green onions, garlic, olive oil, lemon juice, cider vinegar, parsley, salt, and
pepper in a small bowl, stirring until well mixed.  When the rice is done, pour the mixture over it.  Add the
remaining ingredients and stir with a fork.  Serve warm or cold.

Fiesta Cole Slaw
(presented by Judy Branchi, January 2006 meeting)

1 head red cabbage, finely shredded
2 carrots shredded
1 ½ cups kale, finely chopped (measure after chopping)
1/3 cup plus 1 Tbsp raw unfiltered apple cider vinegar
1/3 cup olive oil
Stevia to taste
Celtic sea salt to taste
Freshly ground pepper to taste

Cabbage with Ogi (millet porridge)
(presented by Silvia Schrage, February 2006 meeting)

Cabbage sautéed in coconut oil, with nutritional yeast, fish oil, salt, pepper, and dill.  The Ogi (African millet
porridge) is used as a cream sauce.

Carrot Beet Sauerkraut Salad
(presented by Audrey Miller, February 2006 meeting)

Mix together lacto fermented lemon/dill/garlic sauerkraut, grated carrots, grated beets, olive oil, cardamom, and
pepper.

Squash Pepper Bake
Bake layers of zucchini, yellow squash, green pepper, tomato (fresh in summer, canned in winter), and cheddar
cheese (easy on the cheese).  Bake at 375 for 40-45 minutes.

Dandelion Salad
(presented by Geri, April 2006 Meeting)

Fresh Dandelion
Thinly sliced Red Onion
Optional Tomatoes
Optional Bacon Pieces

Balsamic Dressing:
1 Cup Olive Oil
5 Tbsp Balsamic Vinegar
Salt & Basil to taste
Pinch of Stevia (optional)

Salsa Verde
Mildly roasted tomatillos
Cilantro
Jalapeño peppers
Onions
Whey
Salt

Blend, let sit in airtight container on counter for 3 days, then refrigerate for up to 2 months.

Eggs Stuffed with Caviar
6 hard-cooked eggs, peeled & halved lengthwise
¼ cup crème fraiche or sour cream
3 Tbsp fresh chives
2 Tbsp fresh lemon juice
Pinch of salt
4 oz. salmon caviar (or roe)
Lettuce leaves, for garnish
Parsley sprigs, for garnish

Remove yolks from eggs, place in a bowl and mash with a fork.  Add crème fraiche or sour cream, chives, lemon
juice and salt to yolks.  Mix well.  Spoon yolk mixture back into the whites and top with a teaspoon of salmon
caviar.  Refrigerate and serve.

Coleslaw
Napa cabbage, shredded
Olive oil
Vinegar
Mustard

Mix olive oil, vinegar and mustard in proper proportions to make a vinaigrette.  Drizzle over cabbage.

Cold Sour (Cultured) Milk Shake
Kefir and/or yoghurt
Cucumber, chopped or grated
Dill, chopped
Beets, cooked with or without leaves and thinly diced or grated
(Or canned beets or beet concentrate)
Salt and Pepper

Stir all ingredients together.

Bread and Butter Pickles
(From Eat Fat, Lose Fat by Dr. Mary Enig & Sally Fallon)

7 cups thinly sliced pickling cucumbers or gherkins
1 cup thinly sliced mild onion
1 cup fresh lemon juice
1/3 cup homemade whey
1 cup honey or maple syrup
3 Tbsp sea salt
1-2 Tbsp whole celery seeds
2 tsp turmeric
1 Tbsp yellow mustard seeds

In a large bowl, mix cucumbers with onion and place in 2 quart-sized wide-mouthed mason jars, pressing down
lightly with a pounder or meat hammer.  Combine remaining ingredients and pour over cucumbers, adding more
water if necessary to cover.  Keep the top of the liquid 1 inch below the top of the jar.  Cover tightly and keep at
room temperature for about 2 days before transferring to the refrigerator.  

Cilantro Salsa
(From Eat Fat, Lose Fat)

28-ounce can organic whole peeled tomatoes, liquid drained off
¼ large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 serrano chile, seeded and coarsely chopped
1 tsp sea salt
½ tsp dried oregano
Juice of 1 lemon or 2 limes
¼ cup homemade whey
1 large bunch fresh cilantro, coarsely chopped

Place all ingredients except cilantro in a food processor and process until smooth.  Stir in cilantro.  Place in a
quart-sized, widemouth mason jar.  The top of the vegetables should be at least 1 inch below the top of the jar.
Cover tightly and keep at room temperature for about 3 days before transferring to the refrigerator.  

Mushroom-Walnut Rice
1 ½ cups vegetable or chicken broth
1 8-ounce package sliced mushrooms sautéed in butter
1 Tbsp garlic powder or fresh garlic, to taste
1 tsp dried thyme
½ cup brown rice (soaked 6-8 hours in water and whey or lemon juice)
1 Tbsp. butter, olive oil or coconut oil

Combine the broth, mushrooms, garlic and thyme in a medium saucepan.  Bring to a boil, stir in the rice, reduce
the heat, and cover.  Simmer for until the rice is cooked through.  Remove from heat.

Spicy Kidney Bean Fiesta Salad
Chicken Stock
Kidney Beans (soaked until nearly sprouted (about 4 days)
Brown Rice
Red, Yellow, and Green Peppers
Sweet Corn
Onion
Green Onion
Parsley
Grated raw milk jack cheese
Sour cream
Cumin
Garlic Powder
Chili Powder
Celtic Sea Salt
Cayenne Pepper

Cook the kidney beans in chicken stock.  Cook the brown rice in chicken stock.  Chop vegetables, and combine
with beans, rice, cheese, sour cream, and spices.  It’s best when prepared one day prior to serving.

White Bean Dip
Chicken stock
Northern or Navy beans (soaked)
Olive oil
1 clove garlic
lemon juice
Fresh parsley
Celtic sea salt to taste

Cook the beans in chicken stock.  Puree beans with the remaining ingredients in a food processor.  Great served
with carrot, celery, and green onion sticks.

SPRING CHIVES CANAPES
Ingredients:
Whole grain sourdough bread home made
Raw spread cheese home made (from yogurt)
Chives (perennials from home garden)

Preparation:
Slice bread, cut out top skin.
Julienne thinly chives.
Fromage cheese using fork with touch of salt, black pepper and chili or red pepper.
Spread cheese between two slices and connect. Cut it into desired sizes.
Spread cheese onto three edges of the canapé and dip all three in chives.
Display canapes standing up on forth “clean” edge.

Baked Greens Dish
7 or 8 Egyptian (“walking top”) onions sauted in expeller-pressed walnut oil.  Add spinach and tender beet greens
and Celtic sea salt.  Put in buttered baking dish.  Pour 12 eggs beaten with Celtic sea salt over top.  Bake at 300-
350 degrees til firm.

Red Cabbage
2 tbsp. butter
1/2 quart fermented red cabbage with caraway
2 peeled and finely diced tart apples
1 med. chopped onion
1/4 c. Rapidura

In a 1 quart saucepan, saute onion in butter until clear.  Add apple and saute until soft.  Add remaining
ingredients and simmer for about 30 minutes.

Asian Noodle Salad with Vegetables
a.k.a. Rainbow Salad
1 lb. organic whole wheat angel hair pasta
2 c. broccoli florets, blanched
2 large carrots, julienned
1 red pepper, thinly sliced
rice vinegar, to taste
toasted sesame oil, to taste
salt and pepper, to taste

Toss all ingredients together and refrigerate.

Cauliflower in Cheese Sauce
1 medium cauliflower
1 tablespoon butter
1 tablespoon flour
1 1/4 cups light cream or milk
1/2 cup grated Swiss cheese
1 teaspoon Dijon mustard     
salt
freshly ground pepper
dash of Tabasco (optional)
paprika

In the top of a double boiler, heat the butter and stir in the flour. Cook for 1 minute. Stir in the milk. Cook over low
heat, stirring constantly, for 3 or 4 minutes or until smooth and thickened. Stir in the cheese and the mustard.
Taste and if necessary add a little salt and pepper. Stir in the Tabasco. Cook, stirring constantly, for 3 or 4
minutes or until the cheese is melted and the sauce is smooth. Keep warm over hot water in the bottom part of the
double boiler. Trim the cauliflower and separate it into flowerets. Wash and drain. Cook in boiling salted water for
3 or 4 minutes or until almost tender. Drain. Place in a buttered shallow baking dish. Cover with the cheese sauce
and sprinkle with the paprika. Cook in a preheated hot oven (400 degrees) for 5 minutes or until the top is golden
brown.

Stuffed Eggs
6 Hard boiled eggs cooked in onion skins
(onion skins soaked over-night in hot water)
1 onion, chopped and sautéed
1 small container white or portabella mushrooms (18), chopped and sautéed
Leaf parsley, chopped
2 spoons of mayonnaise
Salt
Pepper
Paprika
Bread crumbs
Olive oil & butter
Green onion
Cut eggs in half with a sharp knife so you have 12 halves. With a spoon remove white and yolk and chop it.
Combine eggs, onion, mushrooms, parsley, one spoon of mayonnaise, salt, pepper, and paprika and fill the eggs.
Top with bread crumbs that have been fried lightly in the olive oil and butter. Refrigerate.  Garnish with green
onion and mayonnaise.

Local Greens Salad
Local Greens:
lambs quarters
black seeded simpson lettuce
green wave mustart
spinach
cilantro
(oh go ahead and pick your favorites)
Mango – chopped small
Raisins
Dried cranberries (Eden’s organic)
Toasted walnuts
Raw farmers cheese (crumbly)
Blue cheese (crumbly)
Toss it well.

Dressing
Juice of one lemon
Juice of one tangelo
Juice of one orange
Honey
Olive oil
Dash of apple cider vinegar (optional)
Shake it well.

Succotash
Robin Migalla – October 10,2009

2 lb. frozen corn
1 lb. frozen lima beans
2 red onions, chopped
1 red pepper, chopped
2 fresh garden tomatoes
Small bunch of fresh leaf parsley, just the leaves
1/2 c butter
Grated zest of one lime
Juice of 2 limes

Saute the red onion in butter until soft, add green pepper and saute another 5 minutes, add the remaining
ingredients and keep on heat until cooked through.

Apple Pine Nut Rice Pilaf
Faith – January 9, 2010

1 c. wild rice, brown rice or basmati rice
1/2 c. pine nuts, toasted
1/2 c. Vidalia onion, diced (optional)
1 apple, diced
2 tbsp. lemon juice
1/2 c. raisins
3 ribs celery, diced
1 tbsp. (or less) extra virgin olive oil
1/2 tsp. shoyu/soy sauce or tamari (or to taste)
salt and pepper, to taste

Cook rice.  Saute onion with a little bit of olive oil. Dice apple and toss in bowl with lemon juice.  Add celery and
raisins. When the onion is translucent, add that too. Toast the pine nuts over a medium heat for 5-8 minutes
either on the stovetop or in the oven at 325 F on a cookie sheet. Stir the nuts at least twice as they toast to
prevent them from burning.  Once the nuts begin to give off a nutty flavor, add them to the bowl with the apples.
When the rice is ready, add it to the bowl with the apples.  Add salt, pepper and shoyu or tamari.
Serve chilled.

Chicken Liver Pate
Presented by Valerie Howells at the February 2010 meeting
2 tablespoons butter
2 tablespoons olive oil
1 pound chicken livers
1/4 cup brandy or cognac
1 cup chicken stock
1/2 teaspoon dry mustard
1/2 tespoon dry rosemary leaves
1 teaspoons green peppercorns crushed
2 cloves garlic, crushed
4 Tablespoons butter (1/2 stick)

Warm butter & oil in large saucepan over medium heat. Saute chicken livers until browned. Add brandy, stock,
garlic and spices. Boil until most of the liquid has evaporated. Move to a food processor and add remaining butter.
Process until smooth. Transfer to a bowl, cover, and refrigerate.
Source: Eat Fat, Lose Fat

Caprese Salad w/ Homemade Mozzarella, Homemade Ricotta & Fresh Ceviche
www.torrnet.com/CableTV/10407.htm

Cucumber and Tomato Salad
Presented by Robin Migalla – August 14, 2010

Diced Cucumber
Diced Tomato
Feta Cheese
Celtic Sea Salt
Pepper
Olive Oil

Mix it all up.  It’s also good with basil or thinly sliced Spanish onion.

Baked Beans
From the Sexton’s Farm Day, September 18, 2010
Organic canellini beans, soaked and cooked
Tomatoes
Onion
Garlic
Jalepeño pepper
Red pepper
Honey
Blackstrap molasses
Bacon
Smoked ham hock
Organic catsup and mustard

Dutch Coleslaw
From the Sexton’s Farm Day, September 18, 2010
Cabbage
Apple cider vinegar (farm-made)
Honey
Organic cane sugar
Carrots

Southwest Salad
From the Sexton’s Farm Day, September 18, 2010
Organic black beans, soaked and cooked
Corn
Tomatoes
Onion
Garlic
Jalepeño pepper
Red pepper
Minnesota wild rice
Parsley
Cilantro
Cumin seed
Lime juice
Apple cider vinegar (farm-made)
Organic olive oil

Salsa
From the Sexton’s Farm Day, September 18, 2010
Tomatoes
Jalepeño pepper
Poblano peppers
Garlic
Oregano
Green City Market tomatoes & onion

Chicken Wings Marinade
From the Sexton’s Farm Day, September 18, 2010
Organic olive oil
Tomatoes
Garlic
Onion
Jalepeño pepper
Oregano
White wine
Cumin
Sea salt

RED CABBAGE SALAD
Presented by Laurie Peters, October 9, 2010

3 cups red cabbage finely sliced/chopped
1 red or yellow pepper, finely sliced/chopped
1 large carrot, shredded or sliced
1/2 cup fresh parsley, minced
3 scallions, finely chopped

Dressing:
2 tbsp. rice vinegar
1 tbsp. balsamic vinegar
1 tsp. fresh grated ginger
1 tbsp. fresh lemon juice
2 tsp. maple syrup
4 tbsp. olive oil
1 tsp. Bragg’s Liquid Aminos

Pour dressing over veggies & stir to coat all surfaces.  Keeps well in fridge for up to a week.

Variations: (none of these were used in the batch I brought to the meeting, but included in the recipe I had…)
experiment with different vinegars–apple cider, red wine, etc.  Add fresh herbs—thyme, savory, rosemary,
oregano…or add feta cheese, tomatoes, or avocado, but these add just before eating.

Cranberry Sauce
Presented by Claudia Paquet, November 13, 2010

12 ounces of fresh cranberries rinsed and picked over
*(I used about 4 cups of organic berries.  I think the organic ones  made a huge  difference in the taste.)
½ cup of filtered water
½ cup of Rapadura
½ cup of Organic brown sugar    *(I mostly used Rapadura and it was fine)
½ teaspoon Redmond’s Real Salt
¼ teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground cinnamon
Freshly ground black pepper to taste

Add all ingredients to a heavy-bottomed 2-Qt pot, and stir to combine.  Cover pot and bring mixture to a boil over
medium-high heat (keeping a close eye that it doesn’t boil over).  Remove lid, reduce heat to a simmer and let
cook, stirring occasionally, until think and jam-like, about 15 to 17 minutes or a little longer if need be.  Let cool to
room temperature or chill before serving.  You can double or triple the recipe accordingly and make it in advance
and keep stored in fridge in an air-tight glass container

Butternut Squash with Walnuts and Vanilla Recipe
Presented by Laurie Peters, December 11, 2010

.I substituted pecans and used sweet dumpling squash because it’s what I had.

Ingredients

* 1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes
* 3 bay leaves (if boiling the squash)
* Salt
* 1 heaping cup of walnuts (can substitute pecans or pine nuts)
* 2-3 Tbsp margarine (pareve- or butter for dairy)
* 2 teaspoons grated ginger
* 1-2 teaspoons vanilla extract
* Lemon juice
* 1/2 teaspoon dried thyme
* Black pepper to taste

Method

1a If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto a
baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove from oven.

1b If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the
squash to the pot. Boil, covered for 10 minutes. Drain.

2 Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they
they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.

3 Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add
the squash. Toss them to coat with butter.

4 Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more. Turn off
the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you
want this to be a bit more luxurious, mix in another tablespoon of margarine/butter or two before serving.

Serves 4.

EASY CABBAGE BAKE
Presented by Laurie Peters at our February 12, 2011 meeting

1 ½ lbs. green cabbage, shredded roughly (about 8 cups)
1 medium fennel bulb, chopped roughly (about 2 cups)
½ – 1 lb. turkey breast, smoked if desired
½ cup dried cranberries
4-5 tsps. fennel seeds
2 cups chicken broth
½ cup cranberry juice (no sugar added)
1 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
½ tsp. Cranberry Maple Rub* (optional)

Preheat oven to 425 degrees.

Place cabbage and fennel in a 9 x 13 inch Pyrex dish or other large casserole dish.  Sprinkle on turkey,
cranberries, fennel seeds.  Pour on broth, juice, and oil. Sprinkle salt, pepper, and cranberry maple rub on top.

Bake covered for 30 minutes.  Remove from oven, stir ingredients and bake for another 20-30 minutes,
uncovered.

*I got this spice blend from the Galena Garlic Company…I’m not sure how healthy it is, but it really amped up the
flavor.  Ingredient list on the packet reads: “cranberry powder, garlic, sea salt, onion, organic cane sugar,
spices, celery salt, maple & cranberry extract, orange peel”.  Available at www.galenagarlic.com.

Raw Kale Salad
www.youtube.com/watch?v=ykedcGpo1Jk

KATHY’S QUINOA SALAD
posted on the Realnutrition Yahoo listserv
1 Cup Quinoa
2 Cups organic grapes
1/2 Cup organic raisons
4 Medjool dates cut into pieces

Combine all in pan and heat to boil.

Clean out the Fridge Salad
Presented by Robin Migalla – May 14, 2011
Toss together –
Broccoli – blanched and cut up into bite-sized pieces
Black olives – quartered
Chick peas – cooked
Red pepper – diced
Celery – chopped
Onion – chopped
Wheat berries – cooked
Feta cheese – crumbled
Dress with – olive oil, lemon juice, Celtic sea salt, freshly ground pepper, and sugar (shaken together)

Mashed Cauliflower
Presented by Valerie Howells – May 14, 2011
Steamed cauliflower
Kefir cheese
Cream
Garlic
Scallions
Salt
Pepper
Dill

Lebanese Cabbage Salad
Presented by Vel Clark, June 11, 2011
1small white cabbage-chopped   > you can substitute 1 medium cabbage
of either color if desired
1 small red cabbage-chopped
2 large tomatoes-seeded and diced
1/3C fresh mint leaves-chopped
2-3 tbls olive oil
juice of 1-2 lemons
1-2 cloves of garlic
salt + pepper to taste~1tsp of each
combine in large bowl
6 Servings

Sweet cottage cheese
From Geri Perry, June 11, 2011
1 quart raw milk
3 ounces raw cream

Pour milk into a wide-mouthed quart jar and let stand in refrigeration until cream separates to the top. Skim the
cream off of milk, place cream in an 8-ounce jar, cap and place cream in refrigerator. Let milk stand in quart jar in
a dark high cupboard until the liquid completely separates from the solids (2-4 days).

Pour into cheese-making cloth pouch , or make a pouch from gauze-cloth or several layers of cheesecloth. Hang
and let strain until milk solids are firm but not dry. (Use the whey to pickle, or in place of raw vinegar to prepare
suaces and spices, or mix whey with 5 parts water and feed to indoor or outdoor plants.)

Put firm cheese in bowl and stir in separated cream and an additional 3 ounces raw cream.
4 Servings

Whole Wheat Crackers
Presented by Robin Migalla, June 11, 2011
2 c. whole wheat flour
1/2 c. butter
1/3 c. milk
2 tbsp. honey
1 tsp. salt
1 tsp. baking powder

Preheat oven to 375 degrees.  Combine flour, salt and baking powder, add honey. Cut butter into the flour
mixture.  Add milk gradually to moisten evenly. Add more milk a little at a time to make a soft dough that doesn’t
stick to the bowl.  Roll dough using a pastry cloth and covered rolling pin to a thickness of 1/4″.  Cut out desired
shapes and place on an ungreased cookie sheet.  Prick crackers with a fork.  Bake 20 minutes or until slightly
browned.  Add herbs to the dough, or sprinkle seeds like poppy, caraway or sesame before baking.

Baba Ganoush
Robin Migalla
One whole eggplant
1 large onion chopped
1 clove garlic
Sesame oil
Tahini
Celtic Sea Salt
Pepper

Bake eggplant at 350° for about an hour until easily pierced with a fork.  Remove from oven and place directly into
a covered dish or pot.  When cooled, peel.  Saute onions and garlic in sesame oil and let cool.  Place eggplant,
onions, garlic, and tahini in the food process and blend well.  Add salt and pepper to taste.  Since I love tahini, I’m
very generous with it.  This is one of those dishes that lets you adjust ingredients to your own tastes.

Curried Coconut Sweet Potatoes
Valerie Howells
yield: serves 6 to 8, active time 15 minutes, total time 35 minutes

* 2 1/2 pounds sweet potatoes (3 or 4 large), scrubbed and cut into 11/2-inch chunks
* 4 tablespoons (1/4 cup) unsalted butter
* 1 tablespoon mild curry powder
* 1/4 teaspoon ground cinnamon
* Pinch of cayenne pepper
* 1 cup coconut milk (see tip below), more as needed
* 2 T maple syrup (if desired)
* Kosher salt
* 1 teaspoon freshly squeezed lemon juice, more as needed
* 6 tablespoons toasted coconut flakes, sweetened or unsweetened (see note below)
* cilantro possible garnish

Procedures

1. Fit a steamer basket into a large pot, add water just to the bottom of the basket, and arrange the sweet
potatoes in a snug layer in the basket. Bring the water to a boil over medium-high heat, cover the pot, and lower
the heat to maintain a vigorous simmer. Cook until the potatoes are completely tender when pierced with a
skewer, 15 to 20 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to boil off.)
Remove from the heat, carefully remove the potatoes from the basket, and set aside.

2. Pour the water out of the pot and return to medium heat. Add the butter, curry, cinnamon, and cayenne and
cook, stirring constantly, until the butter is melted and the spices are fragrant, about 2 minutes. Add the coconut
milk, maple syrup, and 1 1/2 teaspoons salt, bring to a simmer, and cook for an additional minute to thicken
slightly. Remove from the heat and stir in the lemon juice.

3. Carefully peel off and discard the potato skins. Add the potatoes to the pot and mash until smooth and all
ingredients are blended. (At this point you can adjust the consistency of the potatoes by adding up to 1/2 cup of
water.) Taste and add more salt , maple syrup or lemon juice as needed. If necessary, rewarm over low heat,
stirring constantly.

4. To serve, transfer to a serving dish and top with the coconut and cilantro.

5. You can make these potatoes up to a day ahead. Reheat in a covered ovenproof dish in a 350∞F oven until
heated through, about 40 minutes. Garnish just before serving.

Note: To toast coconut, spread it in an even layer on a rimmed baking sheet and bake in a 350∞F oven, stirring
occasionally, until golden.

Tip: Make sure you use coconut milk (which is unsweetened) and not coconut cream (which has a hefty dose of
sugar added). And because the fatty coconut solids rise to the top, it is always a good idea to whisk the entire
contents of the can before measuring out the amount you need.

Justin’s Guacamole
Justin Kapacinskas

Avacado
Organic Garlic
Lime juice
Celtic Sea Salt
Black pepper
Cayenne pepper
Paprika
Cumin
Turmeric
Organic tomatoes
Yellow bell pepper
Red onion

Teriyaki Salmon and Mixed Greens Salad
Robin Migalla

Marinate a salmon fillet in the following Teriyaki sauce for 30 minutes:
1/4 c. Olive oil
1/2 c. naturally fermented soy sauce
2 tbsp. honey
2 tbsp. freshly grated ginger
3 freshly squeezed garlic cloves
2 tbsp. dry sherry
Grill the salmon for 10 minutes.

Toss the following ingredients together:
Earthbound Farms mixed salad greens
Teriyaki Grilled Salmon
Sliced onions
Cubed pineapple

Shake the following ingredients together:
Olive oil
Honey
Juice of 1 orange
Juice of 1 lemon
Naturally fermented soy sauce
and pour over salad

Tossed Salad
Robin Migalla

Salad:
Lettuce
Carrot sliced with a potato peeler
Toasted walnuts
Grated cheddar cheese
Finely grated romano cheese
Diced tomatoes
Chopped red onion
Dressing:
Olive oil
Lemon juice
Honey
Dried herbs (basil, oregano, garlic, savory, marjoram, thyme, tarragon

Mock Hummus
Robin Migalla – April 14, 2012

1 can cannellini beans
Tahini
Olive oil
Juice of 1 lemon
Parsley
Celtic sea salt
Garlic powder
Freshly ground pepper

Blend well with a food processor and serve with warmed whole wheat pita bread.

Sweet Potato Salad
Robin Migalla – July 14, 2012

Sweet Potatoes (diced, and steamed until tender)
Raisins
Celery, finely chopped
Cream skimmed from a can of coconut milk
Curry powder
Cumin
Chili powder
Salt
Pepper

Mix ingredients together, chill, and serve

Cauliflower Tabbouleh
Jason Kapacinskas – December 8, 2012
Fast Paleo recipe here