Side Dishes

Mexicali Rice

Serves 6-8
This is a salsa rice that is a great complement to a Mexican dinner.
3 Tbs. olive oil, divided
1 onion, chopped
1 clove garlic, minced
1/2 cup diced celery
2 large tomatoes, coarsely chopped
2 serrano chilies, seeds, and stems removed, chopped
2 Tbs chopped fresh cilantro
1 tsp fresh lime juice
1/2 tsp oregano
1 tsp Real Salt
3-4 cups cooked rice
Put half the olive oil in a skillet or electric fry pan and saute the onion and garlic until the onion softens. Then add the rest of the ingredients (you can chop them all in a food processor) except the rice and remaining olive oil and steam-fry until the veggies are bright and still somewhat crisp. Add the cooked rice and the rest of the olive oil. Mix well and serve warm.

 

Millet Yam Hash Browns

Serves 4
Millet is a good source of iron, lecithin, and choline, and yams are high in vitamin E. This is a nice recipe to help wean yourself off starchy deep-fried hash browns
2 1/2 cups of water
1/2 tsp Real Salt
1 cup Millet
1 yam (carrot or sweet potato works, too), peeled and processed in food processor to semi-fine coarse chunk
1 tsp dried onions
1/2 tsp Dill
1/2 tsp Garlic Herb Bread seasoning or other favorite blend
1/2 tsp dried garlic powder (could use fresh or roasted)
Grape seed oil, for brushing
Minced fresh cilantro, for garnis
Preheat the oven to 400 degrees. Bring the water and salt to a boil in a medium saucepan. Add the millet, lower the heat, cover, and simmer for 15 minutes.
Open the lid and place the processed yam on top of the millet. Return the lid and continue to simmer for 10 more minutes. Transfer to a large bowl.
Add all remaining spices and toss. Add Real Salt to taste, but do not douse the natural sweetness of yams. The mixture should be sticky and stiff enough to hold its shape when formed into oval patties.
Using a 1/4 cup measuring cup, scoop out the batter and form oval patties about 1/3 to 1/2 inch thick. Place an oiled cookie sheet and bake at 400 degrees for 20 minutes or until brown.
Sprinkle the minced fresh cilantro and some Ginger-Almond Paste Topping on top (see toppings)
Enjoy! These are incredible right out of the oven. Later spread hummus on top and have them as a snack!

Wild Yam Soba Noodles with Kale and Spicy Pine Nuts

Serves 4

This is a nice, filling side dish that warms the body.

1 bunch kale or fresh spinach

2 Tbs grape seed oil
3 cloves garlic, minced
1/3 cup veggie broth
1 Tbs Real Salt
Juice of 1/2 lemon
1/2 cup pine nuts, spiced (see snacks for Spicy Pecan Croutons recipe)
1 Pkg Wild Yam Soba noodles (Eden brand)
2 Tbs crumbled nori (optional)
Slice the kale (or spinach) stems thinly. Chop the leaves coarsely or put them in a food processor and pulse-chop until coarse.
Heat the oil in a large electric fry pan over medium heat. Saute the garlic and kale stems for a few minutes, then add the leaves, veggie broth, and salt; continue sauteing until the kale is tender and bright, about 8 minutes. Add the lemon juice and mix well. Take out of the electric fry pan and set aside. Note: At this point, you can put the kale/spinach in a food processor and process to a finer smooth pate if you would like.
In the same fry pan, prepare the pine nuts according to Spicy Pecan Croutons recipe (see snacks) and set aside for the garnish.
In a large pot of boiling water, cook the soba noodles until tender, then rinse and drain well. Put the cooked noodles into the electric fry pan and add the kale mixture on top. Mix together well, sprinkling the spicy nuts and the crumbled nori on top.

 

Millet/Buckwheat Oven Cakes

Serves 6

These are incredibly hearty, dense pancakes made of ground raw hulled buckwheat and millet. They have an “eggy” consistency and are made from a thick batter. Buckwheat has a biding quality and is gluten-free. It is a seed, not a grain, and thus it is more alkalizing. You can use a Vita-Mix to grind the buckwheat and millet into flour. Sometimes it is best to do a cup at a time.
Experiment with this basic recipe and change the vegetables and seasoning to come up with several different versions.
1 cup millet
1 1/2-2 cups raw hulled buckwheat
1 small yam, peeled and shredded
1 onion, sliced and chopped
2 cloves garlic
1 Tbs dried parsley (or 1/2 cup chopped fresh parsley)
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp spice blend of your choice
1 tsp Mexican seasoning
1 tsp Real Salt
2 cups, Rice Dream, almond milk, or soy milk
3 Tbs grape seed or olive oil, for frying
Grind the millet and buckwheat to flour in a Vita-Mix. Mix well together in a large bowl and set aside.
In the Vita-Mix (or any blender), place the shredded yam, chopped onion, garlic, parsley, spices, salt, and water; blend until smooth. Pour into the dry flour mixture and mix well. The batter should be quite thick and stiff.
In an electric fry pan, heat the oil over medium heat and spoon the batter (about 3 to 4 Tbs per pancake) into the oiled pan. Cook until golden brown on one side, then flip over to the other side and cook until done. You may need to add more oil as you continue to cook the rest of the pancakes. Serve hot, or serve cold as a snack.
Another baking option is to make square pancakes. Get a 9 by 13 glass pan and oil it well. Pour in the entire batter mixture. Bake in an oven preheated to 375 degrees for 20 to 30 minutes more to slightly brown the top. Let cool and cut into squares. These can be served with any sauce, pesto, or dressing you like on top.
Substitution suggestions:
Try adding sesame seeds, sprouted sunflower seeds, or pine nuts for a nuttier mixture.
Instead of yam, substitute a sweet potato, beet, or carrots.
Instead of parsley, substitute kale, spinach, or grated zucchini.
Try these other spices as seasonings from Spice Hunter: Deliciously Dill, Garlic Herb Bread Seasoning, Herbes de Provence, and Zip.

 

Kale with Egyptian Garlic Sauce

Serves 4

Kale is a tasty green and deserves to be better known. Its ruffled leaves cook to a deep green and are an appealing accompaniment for rice or other whole grains. Kale is delicious with an Egyptian sauce of sauteed garlic and ground coriander. It is not exactly a sauce, but more a seasoning mixture, a way to add a quick burst of flavor to a cooked vegetable. It is good with okra or baked eggplant, and can be mixed with brown rice and zucchini.
1 lb of kale
4 medium garlic cloves, minced
2 tsp ground coriander
Real Salt, to taste
Cayenne pepper to taste
Rinse the kale and remove the stems, including the tough part of the leaf. Pile the leaves and cut into manageable size. Steam the kale until tender-crisp, then transfer to a bowl. Steam-fry the garlic, about 1 minute. Add the coriander, salt, and cayenne and stir over low heat for 15 seconds to blend. Immediately toss with the kale in the pan or bowl. Taste and adjust seasonings. Serve hot.

Shelley Beans

Serves 4
In Indiana and Ohio, shelley beans are known as cranberry beans. These beans, with their red-striped and cream coloring, are much sweeter and more delicate than pinto beans. When cooked, they lose their marking and become solid in color. This rich recipe includes macadamias, ginger, and lime, which make the beans especially creamy and tasty.
15-20 raw macadamia nuts
2 cloves garlic
1/3-1/2 inch piece ginger, grated on fine cheese grater
1 cup water, divided
1 tsp grape seed oil
1 small jalapeno chili, seeded and minced
1 tsp coriander
1/2 tsp cumin
2 cups cooked cranberry beans (soaked overnight then cooked in water and 1 tsp Real Salt until done)

Lime juice, to taste

Sections from 1 lime (skins included), minced in processor

Chopped fresh basil or cilantro, for garnish

Combine the macadamias, garlic, and ginger in a food processor. While processing, add 1/2 cup of the water and blend to a thick milky sauce.
In a fry pan, heat the oil over medium heat. Add the jalapeno and cook for a few minutes, then add the coriander and cumin. Continue cooking for another minute. Add the cooked beans and continue to stir, warming the beans for another few minutes.
Stir in the nut milk and add more of the water if desired for a thinner consistency. Just before serving, add the lime juice and minced lime sections. Stir and mix well. Serve with the chopped cilantro on top, adding Real Salt to taste. Grapefruit sections make a nice garnish as well.

 

Zucchini Italian-Style

8-10 medium zucchini
2/3 cup coarsely chopped onion
2 cloves garlic; minced
1 1/2 cups tomatoes
1 tsp Real Salt
1/8 tsp pepper
3 Tbs olive oil
Wash the zucchini, trim the ends, and slice. In a saucepan, steam-fry the onion, garlic, and sliced zucchini over low heat for 10 minutes, turning and moving the mixture occasionally.
Remove the zucchini mixture from the heat and sieve the tomatoes with salt and pepper. Blend lightly and thoroughly.
Turn the mixture into a casserole dish, cover, and simmer for 30 minutes. Add the olive oil to the dish before serving.

 

Okra and Tomatoes Creole

Serves 6-8

4 cups sliced okra

1 cup chopped onion

1/3 cup chopped green pepper

2 cups chopped tomatoes

1/2 tsp Real Salt

1/8 tsp black pepper

1/8 tsp curry powder

1 tsp powdered lecithin

1/8 tsp thyme

 

Wash the okra, cut off the stem ends, slice, and set aside. Steam-fry the onion and green pepper in a large skillet to the transparent stage. Add the okra and tomatoes. Stir in a mixture of the salt, pepper, curry powder, lecithin, and thyme. Simmer, covered, for 30 to 40 minutes or until the okra is tender.

 

Steam-Fried Sprouts

Serves 4
1/2 cup finely chopped onion

1/2 cup finely chopped green or red pepper

1/2 to 1 tsp of Real Salt

2 cups fresh bean sprouts, any kind

 

Steam-fry the onion and pepper in a skillet, with the salt. Add the sprouts and steam gently for 30 seconds. Serve immediately.

 

Refried Beans

Serves 6 (3 cups)

1/2 cup chopped onion

1 tsp minced garlic

3 cups cooked pinto beans

Garlic powder, to taste

Cayenne pepper, to taste

Black pepper, to taste

Real Salt, to taste

 

Steam-fry the onion and garlic. Puree the pinto beans in a food processor or blender. Pour the pureed beans into the skillet and stir the mixture constantly over low to medium heat until thickened; season while cooking. Serve hot with vegetables.

Spiced Green Beans

Serves 6

1 lb green beans

1/2 tsp Real Salt

1/2 cup boiling water

1 cup thinly sliced onion

1/4 tsp black pepper

1/4 tsp nutmeg

1 Tbs flax seed oil

1 Tbs parsley

Wash the green beans, break off the ends, then cut them lengthwise into fine strips. Carefully place the beans and salt into a saucepan of boiling water. Cook, loosely covered, until tender-crisp. Meanwhile, steam-fry the onion in a skillet. Drain the beans and add to the skillet with a mixture of salt, pepper, nutmeg. Saute 5 minutes. Add the flax seed oil and parsley. Toss well and serve.

 

Casserole de Cauliflower

Serves 4-6

This dish takes 20 minutes to prepare. It’s a lot like couscous in texture and makes a great breakfast, lunch, or dinner side dish.

 

2 tsp oil (olive or flax)

2-4 tsp cumin

1/2 tsp turmeric

1/2 yellow or red onion, finely minced

1 cup water

Florets from 1 very large or 2 small cauliflowers

7-8 sun-dried tomatoes (packed in olive oil)

1 red bell pepper, finely chopped

1/4 cup minced fresh, parsley

2 cloves garlic, minced

1/2 cup raw pine nuts

Real Salt, to taste

Lemon or lime, to taste

 

In an electric skillet, warm the oil, cumin, and turmeric. Keeping the temperature on warm or low, add the onion and allow the flavors to blend for 2 to 4 minutes, then add the water and warm.

In a food processor fitted with an S-blade, process the cauliflower into very small pieces (like couscous). Also process the sun-dried tomatoes and red pepper into fine, small pieces.

Add the cauliflower to the skillet and gradually warm, adding the parsley, garlic, sun-dried tomatoes, pepper, and pine nuts. Season with Real Salt and lemon juice to taste. Enjoy!

 

Ginger Beans and Carrots

Serves 4

1 lb fresh green beans

1/4 cup oil

1 tsp mustard seeds

1/2-3/4 cup chopped onions

4 carrots, thinly sliced

1/4 tsp ground ginger

1 tsp Real Salt

2 Tbs fresh lemon juice

Wash and snap the beans. Carefully heat the oil in a skillet. Add the mustard seed and saute for 30 to 40 seconds ( the seeds will pop). Stir in the onion, carrots, and beans. Cook, stirring for 5 minutes. Stir in the ginger and salt; lower the heat. Cook for 10 minutes. Stir in lemon juice just before serving.

Camper’s Bread

Serves 2

2 cups sprouted wheat flour

1/4 cup non-aluminum baking powder

1 Tbs Real Salt

2 Tbs oil (olive or oil of choice)

1 cup pure water

 

Mix the dry ingredients, cut in the oil, add the water, and mix well. Grease a frying pan; pour in the batter and cook very slowly. Turn.

Essene Bread

Serves 2

1 qt sprouted grain

2/3 cup pure water

 

Add the water to the grain and grind up in a Vita-Mix (or any blender). Form into a small loaf and bake at 275 degrees and for 3 hours or until a crust forms. Very moist.

Sprouted Wheat Bread

Serves 1-2

2 cups wheat

Sprout 2 cups wheat for 2 days, then grind.

Make a pad 1/8 inch thick from this dough.

 

Bake on a flat stone in full summer sun from morning until noon on one side, then from noon until evening on the other side. If the weather is bad, bake it in a slow over (275 degrees) until slightly crisp.

This recipe is adapted from the Dead Sea Scrolls and is the same type of bread Jesus broke at the Last Supper. It’s a tasty, hardtack-like bread.

Shelley’s Super Tortillas

Serves 6-8

4 cups flour (use any mix of flours you like, such as whole wheat, unbleached white, or spelt)

2 tsp Real Salt

4 tsp seasonings of your choice

2 Tbs dried onions

12 sun-dried tomatoes (packed in olive oil)

2 tsp garlic powder

2-4 leaves from basil

1 1/2 cups coconut milk or water

2 Tbs olive oil

 

Mix all the ingredients in a food processor with a double S-blade. Use the pulse-chop action to prevent overheating the motor. When the dough forms into one big ball, turn it out onto a floured flat surface; break off balls and roll them out to about 1/8 to 1/4 inch thickness. Transfer to an electric pan that has been lightly oiled and heat on both sides until you see a few air pockets rise. Take off the burner and let cool, then wrap in an airtight bag and keep in the fridge or freezer. Do not overcook, unless you want a crisped tortilla to use with dips or soups. Or you can decrease the milk or water and add fresh vegetable juices instead, such as spinach, parsley, or carrot.

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