veggies and cheese
Swiss Chard (or other greens)
When eggplants are in season, this is a very tasty way to prepare
1 ¼ lb eggplant, peeled if white
2-3 Tbsp olive oil
1 medium onion, sliced
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
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
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
Swiss Chard Recipes
Chard with Cashews
This recipe is also good with fresh kale, shredded cabbage, or
other green. See Edible
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
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
See Curried Squash
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
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
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.
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
½ cup cooked rice
½ cup creamed cottage 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.
Variation: Use asparagus instead of zucchini. Proceed as above.
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
1 cup brown rice
2 cups warm filtered water
2 Tbsp whey, yogurt, kefir, or
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
Recipe adapted from Nourishing
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.
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
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
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
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
Adapted from Dr. David Williams’ website: www.drdavidwilliams.com
See June 1998 issue of his newsletter Alternatives.