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Cilantro   
Eggplant    
Rice   
Rice Pilau   
Spring veggies and cheese
Squash

Swiss Chard (or other greens)   
Turnips
Veggie Juice

  

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Eggplant recipes

Eggplant Gratin

When eggplants are in season, this is a very tasty way to prepare them.

1 ¼ lb eggplant, peeled if white
2-3 Tbsp olive oil
1 medium onion, sliced
2 eggs
½ cup milk or light cream
½ cup Parmesan cheese, freshly grated
½ Tbsp balsamic vinegar
scant ½ tsp sea salt
Pepper to taste
1 Tbsp basil leaves, chopped or torn into small pieces

Cut the eggplant into slices ½ inch thick. To remove bitterness, sprinkle with salt and set aside while you prepare the rest of the dish. Shake the bowl from time to time to coat slices evenly with salt.

Heat 1 Tbsp oil in large skillet (I use stainless steel), add the onions, and cook over medium heat, turning frequently, until soft and light gold (about 12 minutes). Scrape onions into a bowl and set aside.

While the onions are cooking, beat the eggs with the milk; stir in the cheese, vinegar, salt and pepper.

Rinse the eggplant and dry in a towel. Heat the remaining oil in the skillet. Add the eggplant slices 2 or 3 at a time, turning them immediately to lightly coat both sides with oil. Add more oil if the pan becomes dry. Cook over medium heat, turning as necessary, until eggplant is golden and tender, about 20 minutes. While eggplant is cooking preheat oven to 350oF.

When eggplant is tender, turn off burner, season lightly with salt and pepper to taste. Add onions and basil and mix lightly. Pour custard over the top. Bake until golden, firm and puffed, 25-30 minutes. Let cool 10 minutes before serving.

Yield: 3 - 4 servings

Adapted from Local Flavors by Deborah Madison. (The original recipe was double this size.)

The gratin may be made in advance and reheated. It can be served as a side dish or as a meatless main course. Leftovers are excellent for lunch.

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Swiss Chard Recipes

Chard with Cashews

This recipe is also good with fresh kale, shredded cabbage, or other green. See Edible Wild Greens

6 large leaves of chard
2 tsp butter
1 tsp honey
1/4 tsp cinnamon or nutmeg
2 Tbsp cashews, chopped
Salt & pepper to taste

Wash and chop chard stems and leaves separately. Sauté stems in butter for 5 minutes. Add chopped leaves, honey, cinnamon, and cashews and sauté until leaves are wilted. Cover and steam for about 5 minutes. Season as desired and serve.

Variation for an oriental flavor: Instead of butter, use good lard, unrefined coconut oil, or olive oil. Instead of spices and cashews, splash soy sauce on the sautéing greens and add sesame seeds to taste. Mandarin orange sections add a nice touch.

Variation with an Ethiopian flavor: Use shredded cabbage and chopped onion and sauté in butter until crispy tender. Season generously with turmeric, a very healthful spice, and toss to blend seasonings.

For more Swiss chard recipes check out this Web site:

http://www.consciouschoice.com/cooking/cooking1506.html

These are recipes from Terra Brockman, the director of The Land Connection Foundation, a nonprofit dedicated to preserving farmland and promoting small-scale, diversified, organic agriculture in Illinois.

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Squash Recipes

See Curried Squash

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Turnip Recipes

Scalloped Turnips

Slice 1lb turnips and coat lightly with flour.

Place in a greased 10" ovenproof dish each layer dotted with butter, chopped chives, dill and grated pepper.

Heat 10 fl oz milk until nearly boiling. Add a dash of Tabasco and 1 clove minced garlic. Pour over turnips and bake, covered, at 180°C (350ºF) for 30 minutes. Remove cover and bake further 40 minutes, or until tender.

 

Turnip Tops with Bacon

Pan-fry 8 oz bacon until browned. Remove bacon pieces. Sauté washed and chopped turnip tops until tender. Return bacon and toss well.

 

Honeyed Turnip

Boil 1 lb diced turnips until tender. Drain.

In saucepan melt 1-2 Tbsp honey or brown sugar and 2 Tbsp butter. Stir in ¼ tsp cinnamon and turnips. Cook until well coated. Serve sprinkled with chopped chives.

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Spring veggies and cheese

¼ cup onions, chopped
1 medium zucchini, cut in ½ inch chunks
1 clove garlic, chopped
1 tsp coconut oil
1 tsp palm oil
1 tsp butter
1 cup chopped spring garden greens (spinach, red orach, lamb’s quarters, etc.)
½ cup cooked rice
½ cup creamed cottage cheese
grated cheese
¼ tsp nutmeg
Celtic sea salt and pepper to taste

Sauté onions and zucchini in oils and butter about 5 minutes. Add garden greens and rice and stir until wilted and rice is hot. Add remaining ingredients, cover and heat gently until cheese is melted.  Serves two.

Variation: Use asparagus instead of zucchini. Proceed as above.

 

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Brown Rice

If you want to limit carbs I suggest this trick. Divide this recipe into 12 portions, freezing for another day what you do not use. Each portion contains 12 gm carbohydrate.

1 cup brown rice
2 cups warm filtered water
2 Tbsp whey, yogurt, kefir, or buttermilk
1/2 tsp sea salt
1-2 Tbsp butter

Place rice, water and whey in stainless saucepan, cover and leave in warm place for at least 7 hours (the oven with oven light on works well). Bring to a boil, reduce heat, stir in salt and butter and cover tightly. Without removing lid, cook over lowest heat for 45 minutes. 

Recipe adapted from Nourishing Traditions

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Rice Pilau

Chop up a good portion of onions, celery, and green peppers. Sauté in butter. When vegetables are tender add brown rice cooked as above. Season to taste with sea salt and pepper.

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Cilantro

A good example of a healing herb is cilantro. (You may also know it as coriander, since it comes from the leaves of the coriander plant.)

Studies indicate that eating cilantro provides a number of benefits, including helping boost immune health and increasing the urinary excretion of toxic metals such mercury, lead, and aluminum from the body.

Eliminating heavy metals from the nervous system and body tissues is particularly important. Unless these metals are carried out by a chelating (or removing) agent, they remain in the body forever. Besides increasing the risk of cancer, we know they are associated with arthritic conditions, depression, muscle pain and weakness, memory loss and deterioration, and maybe even Alzheimer's disease. To take advantage of this "poor man's chelation therapy," you can start with the basic recipe below.

Cilantro Pesto (Make That "Chelation Pesto")

 You may add other nuts and spices to suit your taste, such as Brazil nuts (selenium), sunflower seeds (cysteine), pumpkin seeds (zinc, magnesium), seaweed such as dulse. Make sure your nuts and seeds are properly soaked.

1 cup packed fresh cilantro leaves (you don't need to go to the trouble of
      stripping the leaves; the stems are equally beneficial. Just make sure
      the cilantro is fresh, not dried.)
6 tablespoons olive oil
1 clove garlic
1/2 cup raw almonds, cashews, or other nuts & seeds
2 tablespoons lemon juice

Put the cilantro and olive oil in a food processor and process until the cilantro is chopped. Add the rest of the ingredients and process to a lumpy paste. (You may need to add a touch of hot water and scrape the sides of the processor.) You can change the consistency by altering the amount of olive oil and lemon juice, but keep the 3:1 ratio of oil to juice. (It freezes well, so you can make several batches at once.) If you need to use a blender you will most likely need to increase the oil and lemon juice in order to make the mixture thin enough to blend (as previously instructed keep the oil to juice ratio 3:1.)

Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on toast, baked potatoes, and pasta. Pesto keeps well frozen, so freeze extra in manageable portions.

Adapted from Dr. David Williams’ website: www.drdavidwilliams.com
See June 1998 issue of his newsletter Alternatives.