Side Dishes

Orange Honey Roasted Carrots

  Have you ever bought carrots directly from a farm? They have so much more flavor!! I bought these from Fall Line Farms and they are delicious. Carrots are in season now and this new recipe with an orange glaze is such a delicious way to eat them! You can also use the glaze in this recipe for other root veggies like turnips and parsnips and sweet potatoes. Don’t be afraid to make substitutions and get creative with what you have!      Ingredients:  1 ½ lb. thin whole carrots 3 T olive oil 1 tsp. sea salt ½ tsp. pepper 1 large orange, sliced thinly 1 T lavender leaves, finely chopped 8 thyme sprigs Raw Honey to drizzle   Directions:  1. Preheat oven to 400 degrees.  2. Layer a sheet tray with parchment paper. 3. In a large bowl, toss carrots with olive oil, salt, and pepper. 4. Layer carrots side by side on a sheet tray. 5. Slice the orange in thin slices and layer them over carrots. 6. Sprinkle carrots with lavender and thyme sprigs. 7. Roast for 15-20 minutes until soft and easily pierced with a fork. 8. Drizzle honey over the top of carrots and serve.               © The Sown Life LLC, 2020

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Cauliflower Rice

Cauliflower rice I’ve found to be a satisfying substitute for grains. You don’t have to be strictly paleo to want to substitute grain sometimes. As you can tell by my other recipes, I’m not against whole grain in any way; I don’t believe in haphazardly removing food groups for no reason, however, it is true that many of my clients benefit greatly from either eliminating or reducing their grain intake. It just depends on the person. For example, someone who has high blood sugar or who is insulin resistant should not partake in very much grain at all.  While whole grains are amazing in so many ways, they still turn into sugar in your body. For most, that sugar is compensated for by the amount of fiber in the grain but for someone who is insulin resistant, those sugars are still going to be stored in your body as fat. Enter cauliflower rice! Cruciferous vegetables (like cauliflower, broccoli, brussels sprouts etc.) are so great for removing fake estrogens from the body and help level out your hormone levels. Plain white rice does not do that for you. Think of cauliflower rice as an easy way to add more goodness into your diet and treat your body right. This is one food trend I can get on board with, I love a grain free option that still satisfies. You can do so much with this easy recipe! Ingredients: 1 head cauliflower 3 green onions, finely chopped 3 TBS. Ghee Salt and […]

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Curried Socca

This curried socca is a terrific side dish or appetizer! I really enjoy having an option that is just as satisfying as bread but much healthier. I love to serve this along with my peach chutney or, you guessed it, my salsa verde. Both options are delicious! If I make the salsa verde, I actually make it a little more “mint heavy” as mint and curry are long-time good friends. I found this recipe in one of my absolute favorite cookbooks, “At Home in the Wholefood Kitchen” by Amy Chaplin. I love this cookbook and keep coming back to it for guidance and inspiration in my day to day cooking. This Socca is delicious and naturally gluten-free, it won’t cause the bloating that so many of us experience after eating glutinous products. Hope you enjoy making it and pairing with tons of yummy foods like grilled meats and veggies. This recipe makes about 6, 9-inch socca. Enjoy! Ingredients: 3 cups chickpea flour 2 ¼ teaspoons sea salt 3 cups warm filtered water, divided 2 tablespoons melted extra virgin coconut oil 2 tablespoons ghee, plus more for cooking socca 2 teaspoons black mustard seeds 5 teaspoons homemade curry powder (or high-quality organic store-bought) 2 onions finely sliced Directions: 1. Mix the chickpea flour and salt in a bowl and whisk to combine well. 2. Pour in 1 ½ cups warm water and whisk until completely smooth, then add the remaining water and coconut oil; whisk again and set aside. 3. Warm 2 tablespoons of ghee […]

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The Sown Life-Curried Quinoa Salad-Recipe

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 […]

Date:
December 23, 2010DetailsView Project
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