2 cups of greens, sliced thinly
3 yellow onions, sliced thinly
2 cloves of garlic, minced
½ cup coconut milk
Whatever extra veggies you have,chopped
2 tbsp butter
Preheat oven to 350F/180C.
In a skillet melt the 2 tbsp of butter, and toss in your onions. Lower heat, and caramelize for about 15 minutes.
Toss in your garlic, and the rest of the veggies.
In a baking dish, transfer the veggie mix into the bottom and spread out.
Whisk together the eggs, some salt, and coconut milk. Pour over the veggies.
In a food processor, pulse the almond flour, salt, and butter until a crumb forms. Sprinkle crumbs and the cheese over the eggs. Pop it in the oven for 10-30minutes, depending on the depth of your pan/skillet. You don’t want the middle to jiggle anymore.
- Caro Doss
LEMON GINGER QUINOA
- 1 tablespoon extra virgin olive oil 1 small carrot, grated
- 1-inch piece of ginger, grated
- 1 small onion, minced
- 2 large garlic cloves, minced 2 cups quinoa
- 3 1⁄3 cups water
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon black pepper 1⁄2 lemon, juiced
Sauté the vegetables. Add extra virgin olive oil to a large sauce pan over medium heat. When the pan is hot, add carrot, ginger, onion and garlic. Sauté for about 2 to 3 minutes.
Add the quinoa. After sautéing the vegetables, add quinoa, water, sea salt, and black pepper. Stir and allow the quinoa to steam -- with the cover on -- for about 20 minutes on low heat. The quinoa is done when the water is absorbed. Turn off the flame and fluff the quinoa with a fork. Add lemon juice.
Cover and allow the quinoa to absorb the lemon juice.
Serving suggestions. This quinoa can be served with a variety of stir-fried vegetables including cabbage, kale, broccoli, etc.
Preheat the oven to 350F/180C degrees.
In a food processor, pulse the nuts until they’re finely chopped, and some of them are a powder. Melt the coconut oil, vanilla and honey together. Combine all ingredients in a large bowl, and stir until combined.
Press the mixture onto a greased or lined baking sheet, and bake for about 20 minutes, or until the top is brown.
Allow it to cool completely before crumbling. Store in an air tight container in the fridge. Crunch on it all day long.
- NGS Team
SIMPLY SMOKY KALE CHIPS
- 1 bunch curly kale
- 2 tablespoons extra virgin olive oil 1 teaspoon smoked paprika
- 1⁄4 teaspoon sea salt
Preheat your oven. Preheat the oven to 300°F.
Mix the seasonings. In a large bowl, add the kale, extra virgin olive oil, and smoked paprika. Mix with your hands until evenly coated.
Bake. Add the kale to a baking sheet. Spread the kale evenly across the pan. Place in the oven and bake for 20 minutes. Check the pan every 5 minutes to make sure it doesn’t burn.
Serve. When the kale is crisp, remove from the oven and immediately top with sea salt.
- NGS Team
VEGGIE TOFO SCRAMBLE (SERVES 2)
1/4 cup chopped red onions
1/2 jalapeño, seeded and membranes removed (if you like it hot, leave seeds)
1/2 cup baby bella mushrooms, sliced
1 teaspoon coconut oil
1/2 cup organic tofu or tempeh
1/8 teaspoon of sea salt
1 teaspoon dried coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 cup chopped, fresh tomatoes
Sauté red onions, jalapeño, and mushroom in coconut oil until slightly softened. Crumble tofu (or tempeh) using a fork. Add seasonings and crumbled tofu to the sautéed mixture and cook for 3 minutes. Add chopped tomatoes and serve.
Whisk oil, vinegar, shallots, mustard, paprika, salt, and pepper in a large bowl.
Add rice, lentils, carrot, and parsley. Mix well and enjoy.
- Caro Doss
Sweet Potato Chips
Makes 2 servings
2 large sweet potatoes, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon cinnamon
1/2 teaspoon sea salt
Preheat your oven to 250 degrees F/120 C. This recipe requires that the sweet potatoes be thinly sliced in order to be crispy. The best tool for the job is a mandolin. If you don’t have one, you can also use a very sharp knife, however the chips will not be as crispy. Lightly coat your slices with olive oil and cinnamon. Line a baking sheet with parchment paper. Then place the slices on the parchment paper, making sure they do not overlap. Bake for a total of 2 hours. Halfway through the cooking process, flip the chips onto the opposite side.
When the chips are done, remove from the oven, and immediately sprinkle with sea salt. Allow the chips to rest for at least 10 minutes before eating.
- Caro Doss