Did you know you can eat Radish leaves? Well, I didn’t know that either. When I brought in the first radishes of the season, I thought, “What a shame that I have to throw away all of those greens!” So, I looked on the internet. (How did we survive before the World Wide Web came along?? 😉 Radish leaves are a little bitter in taste, but bitter is good when combined with other flavors. I like these very much with only salt and pepper, but I served them recently with the fabulous No-Fail Five Minute Hollandaise Sauce (link in instructions). Elegant and delicious! Radish leaves may also be used in salads, soups and stir-fries.
Remove tender parts of leaves from radishes. Do not use the stems.
Wash thoroughly and remove water, either with a towel or a salad spinner.
Melt bacon grease in a medium-sized skillet on medium-low heat.
Stir and cook until they are well wilted, about 3-4 minutes.
Salt and pepper to taste.
Try them served with 5 Minute No-Fail Hollandaise Sauce.
As a busy mom, who runs a home business, homeschools her kids, and cooks real food, I can’t usually spare the time for “fancy” foods. Hollandaise sauce was one of those fancy foods I never thought to try because it seemed like it was too much fuss for a sauce. Who needs a sauce over eggs anyway? Who has time for sauces?
But after hearing so much about hollandaise–how nourishing it was and how delectable, and my mom telling me how easy it really was to make, plus I was trying to get my kids to eat more butter, I decided to see if I couldn’t make a busy mom version of the fancy stuff. Turns out, it’s no big deal to make and the taste is super worth it! Hollandaise is for more than just Eggs Benedict. Serve it over just about any lightly steamed veggie or over fish. My kids were excited to try as a dipping sauce for steamed veggies. Total win!
The extra sauce is easily reheated in a double-boiler…if there is any extra. 😉
Preheat your blender by filling with very warm tap water and allowing to sit. You may also make this recipe with an immersion (stick) blender.
Melt the butter gently over low heat until very hot, but do not allow to brown. Remove from heat.
Meanwhile, pour the water out of your blender, blend the egg yolks with the lemon juice, cayenne pepper, and salt (if using). This step can be done in a canning jar with an immersion blender, if preferred.
With the blender running, slowly drizzle in the hot melted butter. Mixture will thicken considerably into a velvety, smooth sauce. Once it’s thickened, it’s done! Enjoy!
Skillets meals are some of my favorite ways to enjoy breakfast or lunch. Often I am preparing my own lunch since the kids make their own lunches. This is a perfect time for me to experiment with veggies and eggs, which are my favorite way to break a fast. The garlic and parmesan crust is simply savory and delicious over perfectly cooked soft eggs and lightly steamed asparagus. A good dose of coconut oil helps to kick-start the metabolism.
Heat a small 6 -inch cast iron skillet over medium heat. Add coconut oil. Add chopped onions and saute until soft, about 2 minutes.
Add asparagus and saute for one minute.
Crack open pastured eggs over asparagus. Sprinkle all with REAL salt, minced garlic, and grated parmesan.
Place a lid or plate over the skillet. Reduce heat to low and cook for 4-8 minutes, or until eggs reach desired doneness.
This recipe serves one, but can easily be made for a crowd by using a larger skillet.
I am always searching for breakfast recipes that are quick to make, portable, and freezes well. These scones do just that! Even though these buttery scones are made with nutritious coconut flour, they do not require any eggs. The flax mixture helps hold them together and provides Omegas.
Easily freeze these in an air tight container and defrost in a toaster oven for an instant snack or meal. I especially enjoy these with a cup of herbal tea.
Pre heat the oven to 350 degrees.
In a small bowl, stir together the ground flax, milk kefir*, honey, and vanilla extract. Let sit for about ten minutes.
Whisk together the dry ingredients in a large bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles a coarse meal.
Stir in the flax mixture until completely mixed. The mixture should be somewhat dry, but will come together when you squeeze it in your hand, similar to pie crust. If it is too dry, add in cold water a tsp at a time until mixture comes together.
Add in chopped crispy nuts and chopped dates.
Scoop the large ball of dough out and place on an ungreased, parchment lined baking sheet.
Flatten into a disk about 1/2 inch thick. Slice into 8 wedges with a sharp knife.
Bake for about 15-20 minutes or until edges are slightly golden.
*For dairy free: Use 6 Tbsp coconut milk + 1 Tbsp Apple cider Vinegar in place of milk, and use Organic Palm Shortening for the butter
Kids don’t always enjoy eating seafood, but they will enjoy it this way! Adding the slightly sweet nutty mixture to a wild-caught salmon fillet was the way to go and compliments this fish nicely. Serve with steamed veggies for a perfect meal!
Preheat oven to 400 degrees. Line a baking tray with parchment paper.
In a small bowl, blend butter, mustard, and honey and set aside.
In another small bowl mix together walnuts and parsley.
Place salmon fillets on the prepared pan and sprinkle with Real salt. Brush each fillet with honey-butter mixture. Sprinkle on nut mixture and press into the fillets on the tops and sides of the salmon.
Bake the salmon for 12-15 minutes until it flakes easily with a fork.
Serve with a wedge of lemon.
The ideal macaroon is a light ball of toasted coconut goodness with a slightly chewy center. It took seven tries but I finally got a recipe and technique for the perfect macaroon.
Macaroons are a great option for gifts because they fit into most diets. This macaroon recipe is gluten free, grain free, vegetarian, naturally sweetened, and paleo! If you are following along on my Wahls Diet journey these macaroons also follow her diet. But are they delicious? Yes, I wouldn’t put them in my Christmas cookie tins if they weren’t.
Preheat the oven to 375 degrees. Line baking sheet with parchment paper.
Use a food processor, mixer or, if you want an arm work out, a whisk to combine the coconut butter, honey, egg whites, vanilla extract, and salt until smooth. The mixture will be the texture of warm peanut butter.
Next fold in the sweetened and unsweetened coconut so it is evenly moist. The goal is to mix everything together without compressing to keep the batter light.
Using a scale measure out half ounce increments of dough and use wet fingertips to shape into loose balls. If you don’t have a scale you are aiming for about a tablespoon.
Place each ball onto the parchment paper. Macaroons don’t rise, so you can place them close together. Bake for about 15 minutes, or until golden brown, rotating the cookie sheet at 8 minutes.
Let the cookies cool on the cookie sheet a couple minutes so they set before moving them to a wire cooling rack to cool completely.
The ancient cultures, Hebrews, Greeks, Romans and the like, used to mix wine into their tepid water to try to kill any bacteria or other living organisms in the water. Reports from Ancient texts show that this could be anywhere from 20 parts water to one part wine to as little as 3 parts to one.
Because the quality was poor and because in the Greco-Roman period people began enjoying sickeningly sweet wines, honey was often added. Illustrates Augustine regarding the Holy Trinity, “…one drink is made from wine and water and honey, and each single part extends through the whole, and yet they are three things…there is no part of the drink that does not contain these three things…”
In later periods, lemon and spices began to be introduced as the culinary arts developed, turning this old world survival mechanism into a new world treat. Please enjoy my contemporary version and adapt any way you like.
Heat a small amount of water to just warm enough to mix in the honey. Add it to a jar with the rest of the water. Let cool to room temperature.
Squeeze the lemon into the mixture.
Fill to a total of 1500 ml with the dry white wine–I used Sauvignon Blanc.
Get it good and cold in the fridge. Serve with a wedge of sweet lemon and, if you like, a sprig of mint.
This is a very old recipe. My sister shared it with me. The combination of the apples and vegetables and addition of the sour in the vinegar is delicious. It is easy and quick to make, and it’s particularly nice in the wintertime. If you store fresh foods, apples, onions and cabbage will be available, even in the dead of winter. Himmel und Erde means “Heaven and Earth.”
Wash, core and cut apples into chunks.
Peel and coarsely chop onions.
Cut cabbage into small chunks.
Melt the butter on medium-low heat in a cast iron skillet.
Add the prepared apples, onions and cabbage.
Saute, stirring often, until everything is almost tender.
Salt and pepper to taste.
Add the vinegar and oil and stir together gently.
This may be served as a side dish, but is also very nice over cooked brown rice with some Tamari.
This is an awesome little salad that comes together quickly and easily scales for just one to a crowd. The oily sardines are cut by the citrus and the avocado adds a nice creamy factor. To make the salad feel more like a dinner menu item I saute an onion and at the very end add the sardines to heat them up. Then I use the sardine oil, plus a little balsamic vinegar and sherry to make a simple dressing. That’s it. All of 15 minutes and you’re ready to eat.
Saute the onions or leeks in the tablespoon of fat. Add a little salt and pepper to taste, but go easy on the salt as the sardines are naturally salty too.
While the onions are sauteing open the sardine tins. Drain the olive oil into a small bowl. When the onions are done turn off the burner and set the sardines into the pan so they can heat up a bit. You want the sardines whole, so don’t stir them in.
To make the salad dressing mix the oil from the sardines with half a tablespoon of each sherry and balsamic vinegar. Combine with a fork or whisk.
Place 3 cups of greens onto each dinner plate. Add the avocado and orange on top. Divide the sauteed onion/leeks between each plate and top with the sardines.
Serve with the dressing on the side.
Cooked spaghetti squash with Kale in wine, very tasty. It is a quick and simple and a great way to eat your veggies!
In a large pot add 8 quarts of water, bring to a boil.
Add 1 T salt and then the spaghetti squash halves, cook for 15 min.
Let cool completely.
Once cool remove flesh from shell and leave in a bowl.
In a cast iron skillet, heat olive oil.
Add garlic and red pepper flake, cook until tender
Add chopped kale and cook until tender.
Add spaghetti squash, and toss with kale
Deglaze pan, with chicken stock and red wine.
Cook until most of the liquid has evaporated (3-4 min).
Serve with grated pecorino romano cheese (optional).
The ingredients in this are so nourishing, it is more like a smoothie with the taste of a milkshake! Just the right blend of flavor to get a summer fix in the middle of winter!
Place milk, frozen mango, coconut butter, lime essential oil or juice and optional whey protein powder in blender. Blend very well, until thick, creamy and smooth. Pulse in most of the chocolate, pour in a glass and top with whipped cream and remaining chocolate.
Brain Food – Breakfast Skillet Inspired by the Wahls Diet
The Wahls Diet makes sure we are eating enough nutrient dense foods to not just fuel or bodies, but make sure they have the elements to build and repair cells particularly brain cells. This breakfast skillet insures you get the right fuel to your brain in the morning.
To check it out I am doing a month of the Wahls Diet. This egg breakfast skillet is the first recipe I have developed to front load vegetables to reach the goal of 9 cups of leafy greens, bright color and sulfurous foods.
Over medium heat in a large skillet saute the onions and peppers in half of the fat until the onions are glassy.
Add the cabbage and miso and continue cooking until the cabbage is starting to go limp.
Mix in the sun-dried tomatoes and greens give them a quick stir then push all the veggies to the edges. Melt the remaining fat in the now empty center of the skillet to coat. Reduce the heat to low and add the eggs. Cook the eggs in the center until just set. Sprinkle the seaweed flakes over the top and you’re ready to serve.