The Diaeta WaySide Dishes
Spiced Pumpkin Seeds
2 cups pumpkin seeds 2 Tbsp. vanilla extract 2 tsp. cinnamon 1 tsp. salt Preheat oven to 300˚. Clean the seeds by rinsing away any meat from the pumpkin. Pat dry. Toss the seeds with the cinnamon, vanilla and salt until well coated. Spread evenly on a cooking sheet & cook in oven for about 30 minutes.
Frittata
This recipe can be a great appetizer, side dish or main dish any time of day. From spring to fall there is always an abundance of eggs, because the chickens lay more when the days are longer. A spring chicken is just becoming a daily egg layer by the fall. A frittata can be served for breakfast, lunch, […]
Cauliflower Bread
3 cups cauliflower, finely riced until it resembles coarse crumbs (you want it to be finer than if you were making a cauliflower rice dish) 6 large eggs, separated 6 Tbsp. extra virgin olive oil 1 ¼ cup superfine almond flour 1 Tbsp. baking powder* 1 tsp. salt Preheat oven to 350°F. Line an 8 inch by […]
Hearty Vegetable Soup
This is one of those great soups that freeze well and go a long way. I like to ladle the hot soup into a bowl of fresh spinach leaves, then wait until they wilt and the soup cools a bit before enjoying the combination. The spinach brings a lovely freshness to this soup, whether you’ve just cooked […]
Simple Cooked Greens
1 lb. assorted greens, such as kale, collard and Swiss chard 3 tsp. olive oil 2 large cloves garlic, minced, and/or some leeks or onions 1 cup no-salt-added veggie, beef or chicken broth or stock 1 tsp. hot red pepper flakes (optional for spicy heat) Cut the greens into 2-inch lengths. Heat a heavy-bottomed skillet over medium […]
Kimchi
Ingredients 3 lbs. organic Napa or green cabbage, thinly sliced 4 medium organic carrots, shredded 1 medium (6-inch) organic daikon radish or black radish, shredded 1/2 cup sea salt or kosher salt 4 scallions, thinly sliced 1 Tbsp. minced ginger 1 Tbsp. hot peppers or dried red pepper powder (no additives) – optional Cut stems off radish and […]
Roasted Sweet Potatoes with Leeks and Shallots
4 tablespoons olive oil 4 cups chopped, peeled sweet potatoes 2 leeks, sliced half lengthwise and thinly sliced 1 shallot, peeled and sliced 2 garlic cloves, minced Salt to taste Preheat oven to 350°. Mix sweet potatoes with olive oil and salt. Toss to coat and pour into a shallow roasting pan. Roast sweet potatoes […]
Watercress Pesto
1 shallot, minced 2 cups watercress 1/2 cup hemp seeds 1 cup olive oil Heat 1/4 cup of the oil in a sauce pan and add the shallots. Cook the shallots until they begin to brown lightly. Allow to cool and then add with the remaining oil and all the other ingredients in a blender and […]
Watercress with Leeks, Beets and Radicchio
1 cup orange juice 1/2 cup yogurt 1/2 cup olive oil 3 Tbsp. red wine vinegar 3 Tbsp. horseradish 2 Tbsp. fennel seeds 3 beets 4 leeks, cut in half and sliced into half-moons 4 Tbsp. olive oil 2 bunches watercress, cut into small pieces 1 head radicchio, chopped up or sliced Pomegranate seeds or goat cheese, for […]
Sorrel Pesto
This is a fabulous pesto on fish or lamb. 1/2 cup sorrel leaves 1/4 cup mint leaves 1/4 cup hemp seeds Zest of 1/2 lemon 12 Tbsp. capers, rinsed 7 anchovies 2 garlic cloves, minced 1 tsp. dried red chilis 1/4 cup olive oil
