Side Dishes

Cauliflower Mash

Let’s talk about cauliflower! What an incredible substitute for potatoes. For me personally, I need all the cruciferous vegetables and cauliflower is packed with fiber and helps the body eliminate fake estrogens. I love using cauliflower as a side option and it gives me more bang for my buck nutritionally.  Enjoy this simple and filling recipe. It would be perfect alongside my turkey meatloaf or a leg of lamb for Easter dinner. Yummmm.    Ingredients:  1 head of cauliflower ¼ to ½ cup chicken or vegetable stock 1 T ghee 2 green onions, finely chopped Salt & Pepper to taste   Directions:  1. Chop a head of cauliflower and put in a medium saucepan with ¼ cup of stock.     2. Steam, adding additional stock if needed.   3. When Cauliflower is soft, using a potato masher or large fork, mash in a saucepan adding ghee, salt & pepper.     4. Transfer mixture to a bowl.  Stir in green onion and serve.               © The Sown Life LLC, 2019

Candied Tomatoes

  This recipe comes from a Suzanne Sommers book from back in the day when I followed her.  I have been making them for as long as I can remember. They are so delicious and easy and  I promise you will fall in love with them!! These are wonderful on their own and you will probably find that you can’t stop eating them once they come out of the oven.  They are also great as a salad topper or paired with cheese or my homemade ricotta on a crostini.     Ingredients: 2 quarts cherry tomatoes, halved ¼ cup extra virgin olive oil Salt      Directions: 1. Preheat oven to 325. 2. Line a sheet pan (with sides) with parchment paper. 3. Toss tomatoes with olive oil and salt. 4. Line the tomatoes on a baking sheet with the cut side up.     5. Roast for 2 hours or until outside of the tomato is wrinkly and browned and the inside of the tomato is still moist. 6. Store in olive oil in the fridge.   Enjoy these on just about anything!!                 © The Sown Life LLC, 2019

Herb Roasted Onions

  With fall approaching, I have been turning my attention to more root veggies… like onions! I know that roasted veggies aren’t exactly a new thing, but let me tell you, these roasted onions really took on a life of their own. They became this perfect addition to just about anything. The first time I made them I was having a little gathering at my house and we just took these onions and spread them on bread with some goat cheese. They were so delicate and melted in your mouth good! I always seem to have extra onions around so I love being able to use them up like this!     Marinade Ingredients: ½ C water ½ C white balsamic vinegar or red wine vinegar 1 T raw honey 1 tsp. Herbes de Provence ½ tsp. Sea salt ¼ tsp. Black pepper   Roasting Ingredients: 2 large onions or 4 small onions 4 TBS. butter or ghee     Directions: 1. Combine all marinade ingredients in a bowl and pour into the bottom of an 8×8 baking pan. 2. Slice the ends off onions and cut in half horizontally. 3. Remove skin. 4. Place onion face down in marinade. 5. Marinate covered in the refrigerator for 6 hours or more, flipping onions over halfway through so that marinade is absorbing the onions on both sides.     6. Preheat oven to 400 degrees. 7. Apply some ghee to the top of each onion and roast in the oven for 1 hour […]

Curried Quinoa Salad

Quinoa has now become a household name and rightfully so. It is not actually a grain but an edible seed that is free of gluten and a complete protein. One serving size equals about 8 grams of protein which is very high for a plant based food. Now you can find a red, white or black variety on just about any supermarket shelf. Each has it’s own texture and cooking time and I use all three interchangeably. Quinoa is a great substitute for other grains and is easy to prepare. This salad is one of my “go to” recipes. I make a large batch at the beginning of the week and use it in many different variations. It is excellent for breakfast with a fried egg on top, alone as a light lunch, or a hearty dinner alongside chicken, salmon or a sweet potato. Ingredients: 1 cup dried quinoa, rinsed and cooked 2 carrots chopped or shredded 1 red bell pepper chopped 3 green onions chopped (I use the whole thing) 1 handful parsley chopped 1/2 cup raisins 1/2 cup toasted, slivered almonds or pepitas 1 1/2 TBS. curry powder (or to taste) Salt & Pepper Drizzle of Olive Oil Juice of 1/2 lemon Directions: 1. Cook quinoa according to the package and add all the chopped vegetables      2. Sprinkle curry powder into the mixture followed by salt and pepper to taste   3. Drizzle Salad with olive oil and lemon juice.   4. Stir it all together and enjoy! I hope you enjoy this as much […]