Sides

Scrumptiously Stuffed Acorn Squash

by Judy Griffin on November 22, 2015

Scrumptiously Stuffed Acorn Squash Serves 4 Ingredients: 2 acorn squash 1 cup of chopped walnuts 1 ½ cup of fresh cranberries ¼ cup Maple Syrup (Grade B or A) ½ cup freshly squeezed orange juice 2 tsp coconut oil, melted 3 tsp cinnamon Directions: Pre-heat oven to 400 degrees and bake for 35-45 minutes until […]

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Fall is the perfect time to make a simmering pot of chutney. Taking advantage of the season’s abundance of apples, pears and stone fruits, chutney is a versatile condiment, often associated with Indian dishes. It’s blend of sweet and savory flavors pairs especially well with pork, however it is amazing with chicken, fish and marinated […]

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Beet it Carrot Ginger Soup

by Judy Griffin on December 6, 2014

Beet it Carrot Ginger Soup Ingredients: Serves 4 3 medium beets, peeled & chopped 1 tbsp coconut oil (has a higher cook point than olive oil) 1 cup onion, chopped 1 lb. carrots, chopped 1 tbsp fresh ginger, minced 1 clove garlic, minced 6 cups of vegetable stock 1/2 cup of Fresh orange juice Celtic […]

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Sauteed Fiddleheads

by Judy Griffin on April 17, 2014

“Spring comes little, a little. All April it rains. The new leaves stick in their fists; new ferns still fiddleheads. But one day the swifts are back. Face to the sun like a child You shout, ‘The swifts are back!’”  – Anne Stevenson Ingredients: 1 Bunch Fiddleheads 2 cloves Garlic, crushed & chopped 1 tbsp […]

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Strawberry Pomegranate Quinoa Spinach Salad

by Judy Griffin on April 1, 2014

  Strawberry Pomegranate Quinoa Spinach Salad-Serves 4 Ingredients: 1 cup quinoa 4 scallions, thinly sliced on the base 1 cucumber diced 2 cups of baby spinach sliced in strips 1/2 cup chopped parsley leaves 1/2 cup chopped mint leaves 1 cup sliced strawberries 1 cup pomegranate seeds (Trader Joe’s has convenient containers of seeds) 3 […]

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Swiss Chard Roasted Beet Medley

by Judy Griffin on March 15, 2014

  Swiss Chard Roasted Beet Medley 1 tbsp Sunflower oil 1 -2 Tbsp Extra Virgin Olive Oil 2 cups of cooked Quinoa. 1 Bunch of Swiss Chard, stems removed & chopped 1 can of Eden Organic Black Beans, drained & rinsed 2 Roasted Golden Beets, chopped 4 cloves of garlic, chopped ¼ cup chopped sun […]

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Sweet Potato & Kale Quinoa Medley

by Judy Griffin on January 30, 2014

Sweet Potato & Kale Quinoa Medley Ingredients: 1Tbsp of Sunflower oil 2 tbsp Extra Virgin Olive Oil 2 Garlic cloves. thinly sliced 1 bunch of Kale 3-4 Sweet Potatoes, peeler 1 16 oz. can Black Beans, rinsed & strained (Eden Organic) ¼ cup sun dried tomatoes, chopped 1 red onion chopped Celtic Sea Salt & […]

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Bountiful Butternut Apple Soup

by Judy Griffin on December 19, 2013

                Bountiful Butternut Apple Soup Makes 6 to 8 servings Ingredients: 1 Medium Butternut Squash 1 quart water 3 apples chopped 2 leeks, finely chopped 1 tbsp. Coconut oil 1-2 tsp. cinnamon 1 tsp. coriander Celtic Sea Salt or Himalayan  Salt  to taste Freshly-ground black pepper, to taste […]

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Gluten Free Whole Grain Cranberry Stuffing

by Judy Griffin on November 23, 2013

                  Gluten Free Whole Grain Cranberry Stuffing Ingredients: 1 loaf Gluten Free Whole Grain Bread 1 egg* (omit and use substitute for vegan option) 2 Tbsp of olive oil 1 bag of  fresh whole cranberries 1 cup celery, finely chopped 1 cup of shredded carrots 1 cup […]

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Portobella & Yellow Pepper Collard Wraps

by Judy Griffin on November 4, 2013

              Portobella & Yellow Pepper Collard Wraps Serves 4 Prep & Cook Time: About 30 minutes Ingredients: 2 medium Portobello mushrooms, (about 4 ounces each) 2 Tbsp olive oil 2 medium yellow peppers, thinly sliced 1 jumbo sweet onion (Vidalia), thinly sliced ½ tsp sea salt ¼ tsp coarsely […]

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