All Summer I’ve been enjoying carrots in a rainbow of colors- any kind will work for this recipe of course but I found the purple to be particularly vibrant and beautiful.
1 bunch of purple carrots, tops removed
1 Tbsp organic butter, melted
1 Tbsp dried or fresh rosemary
truffle salt, to taste
freshly cracked black pepper, to taste
Preheat oven to 400. Slice carrots and toss with butter and rosemary. Place a piece of parchment paper over a baking tray, layer on the carrots, and bake for 20 minutes. Season to taste.
I recently found myself with a stash of herbs that even my massive salads wouldn’t use up. Needing to make sure they didn’t go to waste in my fridge, I got to brainstorming and the following herbal adventures ensued:
Herbal bouquets. Decorative on your dinner table and delectable in your salad. Fill a small vase partially with water and add whatever herbs you have on hand. Leave out a small pair of kitchen scissors and allow family or guests to add the herbs of their choice to whatever dish is on the table.
Herbal aromatherapy. Place your herbs in a pot of water and heat gently over the stove. Leave on low and your house will become as fresh smelling as your herbs of choice.
Herb infused water. Add flavor into your drinking water with your remaining herbs. The longer they sit, the stronger the infusion becomes.
How do you like to use up your herbs?
This is what happens when you decide to use every herb, spice, and green in your fridge.
Serves one hungry person.
1/3 bunch kale, stems removed and chopped
1/3 bunch dandelion greens, chopped
1/3 bunch romaine, chopped
1-2 avocado’s, chopped
4 raw olives, pitted and chopped
4 sun dried tomatoes, chopped
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh dill, chopped
1 Tbsp fresh mint, chopped
1 Tbsp fresh thyme, removed from stem
1 clove garlic, minced
sliver of jalapeno, seeds removed and chopped
juice of one lemon
1 Tbsp horseradish or dijon mustard
sea salt, to taste
Mash half your avocado into the greens with your hands until softened. Add remaining ingredients, toss and season to taste.
This sauce would be great over zucchini noodles, kelp noodles, warm veggies or even a salad. I went with zucchini noodles and topped them with a sprinkling of cashews and chopped rosemary.
1/2 cup cashews
1/2 cup pine nuts
1 small zucchini
1/4 cup water
juice of half a lemon
1 Tbsp fresh rosemary
1/2 tsp sea salt
1/2 tsp freshly cracked pepper
1 clove garlic
Blend until creamy.
Rosemary and Black Pepper Sweet Potato Rounds
My go-to dishes when I’m feeding other people are as follows: sweet potato fries and a huge avocado salad. Almost every time it is some variation on this. Why mess with a good thing? This afternoon I met a bunch of Britneys co-workers for the first time at a potluck where I brought the above mentioned items. Sort of. I don’t know if I was looking for variety or if I just wasn’t motivated enough to chop those suckers into skinny fry shapes but these are what I ended up with. And they were tasty. VERY tasty. I probably shouldn’t say this but I may have liked my dish better than any of the other dishes at the event. Unfortunately this means I probably ate half of them and deprived many remaining guests of their sweet and salty deliciousness.
sweet potatoes, peeled and chopped into half inch rounds
organic butter or coconut butter
fresh rosemary, minced
sea salt, freshly cracked black pepper, and nunaturals stevia, to taste
Preheat oven to 400. Melt the butter or coconut butter in a large dish and add the sweet potatoes, coating thoroughly. Add the rosemary and seasonings and toss again. Place in a single layer on baking sheets. Bake for 20 minutes, flip, and bake for another 20-25 minutes until they are soft and just getting crispy on the outside.
The salad was simple: chopped romaine, red peppers, cilantro, shallots, and avocado with a dressing of lemon, stevia, salt and pepper. The smiling bottle you see is red wine from our friend, the Trader Joe.
I’d love to hear other people’s healthy favorites when entertaining!
P.S. As I’m typing this Britney says to me “are you telling them it was the most delicious thing in the whole world??”. You’ve been told 😉
Acorn Squash "Ribs" and Rosemary Mashed Cauliflower
So the girl who has never actually tried ribs should probably not be the one trying to make a substitute but nevertheless, here we are 🙂 I will brag a bit and say they were a hit with actual rib eaters! Try them out with the sugar free BBQ sauce below or just buy a bottle (preferably a good natural one, no high fructose corn garbage).
Acorn Squash “Ribs”
1 acorn squash, cut in half, seeds scooped out, sliced on the ribs or thinner
coconut oil or butter
Coat the squash slices with the coconut oil or butter and BBQ sauce and bake at 400 for 30-40 minutes (depending on thickness) until soft. You should have leftover sauce, feel free to coat them again and bake a little longer and/or use the remaining as a dipping sauce. These are best eaten hot (and with Rosemary Mashed Cauliflower!).
Sugar-Free BBQ Sauce
2 6 oz cans tomato paste
2 dropperfuls NuNaturals stevia (or less, mine was on the sweet side)
30-ish drops liquid smoke
1 tsp salt
1 tsp garlic powder
1/2 tsp cayenne
Rosemary Mashed Cauliflower
1 head cauliflower
1 Tbsp butter or coconut oil
3 cloves raw garlic, chopped
1 1/2 tbsp dried rosemary
sea salt and pepper to taste
1 Tbsp dried minced onion or onion powder
Chop the cauliflower and cover with water in a large pot. Bring water to a boil and cook until cauliflower is very soft. When it’s finished cooking pour off water and let cool a little. Place in a food processor with butter or coconut oil, garlic, and seasonings. Puree until completely smooth.