of the time the dish is full of oil and fat, and the greens are cooked until there is no life left in them. This is my healthier, more vibrant version with a touch of orange.
1 â 2 cup water
2 cups sweet potatoes, matchsticks
Pinch sea salt
1 â 3 cup orange juice
1 tablespoon peanut butter
2 tablespoons tamari
1 â 2 teaspoon curry powder
1 â 2 cup carrot, matchsticks
2 tablespoons raisins (optional)
1 bunch collards, stems removed, leaves in chiffonade (page 27), 4 stems thinly sliced on diagonal
Heat water in a medium skillet. When water boils, add sweet potato and sea salt, cover with lid, and simmer for three to five minutes. Meanwhile, whisk together juice, peanut butter, tamari, and curry. Add carrots, raisins, and collards with sauce mix in skillet. Simmer for three to five minutes, until all the veggies are tender but not mushy. Stir occasionally to coat the greens with the sauce.
burdock, squash, and brussels stir-fry
⢠Makes 3 to 5 servings
You may have seen burdock at the grocery store, but didnât pick it up because it looks like tree bark. Itâs surprisingly tasty and good for your blood. Give this recipe a whirl and youâll be pleasantly surprised by the unique flavor combination.
1 tablespoon sesame oil
2 cups butternut squash, peeled and small cube
1 â 2 cup burdock, matchsticks
Pinch sea salt
Filtered water, as needed
9 Brussels sprouts, trimmed and quartered
Heat oil in skillet over medium flame. Add squash and burdock with a pinch of salt and sauté for about five minutes, covered. Stir occasionally and add a little water as needed if veggies begin to stick. Add Brussels sprouts and a bit of water. Cover and sauté for three more minutes, stirring occasionally.
lemon-roasted asparagus
lemon-roasted asparagus
⢠Makes 3 to 5 servings
Fresh lemon is paired with asparagus and fresh oregano for a spring or summer side dish. Since it cooks so quickly, your oven wonât need to be on for long.
1 pound fresh asparagus, woody ends trimmed
2 tablespoons lemon, sliced very thin, seeds removed
1 tablespoon olive oil
2 tablespoons fresh oregano, chopped
1 â 2 teaspoon fennel seeds
1 â 2 teaspoon sea salt
1 â 2 teaspoon black pepper
Preheat oven to 450 degrees F. Combine all the ingredients in a medium bowl, making sure to completely coat all the asparagus spears with oil. Spread out evenly on a rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, about 12 minutes.
dijon dill green beans
dijon dill green beans
⢠Makes 4 to 6 servings
This recipe is so quick, easy, and delicious that youâll want to add it to your quick dinner repertoire. Green beans are low in calories and contain a long list of vitamins and minerals. Pair them with dijon dill dressing and almonds, and youâve got yourself a pretty nutritious side!
1 pound green beans, washed and trimmed
1 cup sliced almonds, washed and toasted
dijon dill dressing
makes about 1 â 2 cup
1 â 4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon zest
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 â 2 teaspoon sea salt
1 â 2 teaspoon black pepper
1 tablespoon tahini
1 tablespoon white miso
1 tablespoon fresh dill
Fill a medium-size pot with about 3 inches of water and bring to a boil. Blend dressing ingredients in a blender or whisk in a small bowl. Add green beans to boiling water, return to a boil, and remove within 45 seconds. Drain beans, toss with dressing, and garnish with sliced almonds.
green spring casserole
⢠Makes 5 to 7 servings
I created this recipe with the many fresh greens that are available during the spring. It makes a great side dish with any meal. To make this casserole gluten-free, look for gluten-free breadcrumbs at the natural food store, make your own, or just leave them out.
1 â 4 cup vegetable
1 â 2 cup water
2 cups sweet potatoes, matchsticks
Pinch sea salt
1 â 3 cup orange juice
1 tablespoon peanut butter
2 tablespoons tamari
1 â 2 teaspoon curry powder
1 â 2 cup carrot, matchsticks
2 tablespoons raisins (optional)
1 bunch collards, stems removed, leaves in chiffonade (page 27), 4 stems thinly sliced on diagonal
Heat water in a medium skillet. When water boils, add sweet potato and sea salt, cover with lid, and simmer for three to five minutes. Meanwhile, whisk together juice, peanut butter, tamari, and curry. Add carrots, raisins, and collards with sauce mix in skillet. Simmer for three to five minutes, until all the veggies are tender but not mushy. Stir occasionally to coat the greens with the sauce.
burdock, squash, and brussels stir-fry
⢠Makes 3 to 5 servings
You may have seen burdock at the grocery store, but didnât pick it up because it looks like tree bark. Itâs surprisingly tasty and good for your blood. Give this recipe a whirl and youâll be pleasantly surprised by the unique flavor combination.
1 tablespoon sesame oil
2 cups butternut squash, peeled and small cube
1 â 2 cup burdock, matchsticks
Pinch sea salt
Filtered water, as needed
9 Brussels sprouts, trimmed and quartered
Heat oil in skillet over medium flame. Add squash and burdock with a pinch of salt and sauté for about five minutes, covered. Stir occasionally and add a little water as needed if veggies begin to stick. Add Brussels sprouts and a bit of water. Cover and sauté for three more minutes, stirring occasionally.
lemon-roasted asparagus
lemon-roasted asparagus
⢠Makes 3 to 5 servings
Fresh lemon is paired with asparagus and fresh oregano for a spring or summer side dish. Since it cooks so quickly, your oven wonât need to be on for long.
1 pound fresh asparagus, woody ends trimmed
2 tablespoons lemon, sliced very thin, seeds removed
1 tablespoon olive oil
2 tablespoons fresh oregano, chopped
1 â 2 teaspoon fennel seeds
1 â 2 teaspoon sea salt
1 â 2 teaspoon black pepper
Preheat oven to 450 degrees F. Combine all the ingredients in a medium bowl, making sure to completely coat all the asparagus spears with oil. Spread out evenly on a rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, about 12 minutes.
dijon dill green beans
dijon dill green beans
⢠Makes 4 to 6 servings
This recipe is so quick, easy, and delicious that youâll want to add it to your quick dinner repertoire. Green beans are low in calories and contain a long list of vitamins and minerals. Pair them with dijon dill dressing and almonds, and youâve got yourself a pretty nutritious side!
1 pound green beans, washed and trimmed
1 cup sliced almonds, washed and toasted
dijon dill dressing
makes about 1 â 2 cup
1 â 4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon zest
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 â 2 teaspoon sea salt
1 â 2 teaspoon black pepper
1 tablespoon tahini
1 tablespoon white miso
1 tablespoon fresh dill
Fill a medium-size pot with about 3 inches of water and bring to a boil. Blend dressing ingredients in a blender or whisk in a small bowl. Add green beans to boiling water, return to a boil, and remove within 45 seconds. Drain beans, toss with dressing, and garnish with sliced almonds.
green spring casserole
⢠Makes 5 to 7 servings
I created this recipe with the many fresh greens that are available during the spring. It makes a great side dish with any meal. To make this casserole gluten-free, look for gluten-free breadcrumbs at the natural food store, make your own, or just leave them out.
1 â 4 cup vegetable
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