Blissful Bites (27 page)

wasabi sweet potato salad

• Makes 3 to 5 servings

This is a traditional Japanese cooking method that uses a small amount of water to slowly cook vegetables until they release their juices. Root veggies work best, but be creative and try whichever vegetables strike your fancy.

1 inch-piece dried kombu, soaked one minute

1 medium rutabaga, cut into thick diagonal slices

6-inch piece daikon, cut into thick rounds

2 medium carrots, cut into 2-inch “logs”

2 medium parsnips, cut into thick diagonal slices

Filtered water

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teaspoon tamari

Cut the kombu into little squares. In a heavy pot with a lid, spread the squares of kombu along the bottom. Layer the rutabaga, daikon, carrots, and parsnips respectively. Pour roughly
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to
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inch of filtered water into the pot. Cover and bring to a boil. Reduce heat and let simmer 15 to 20 minutes, or until parsnips are soft. Season with tamari and simmer five more minutes.

• Makes 5 to 7 servings

This will be your new favorite summer picnic and BBQ dish. It's great paired with black beans and served over salad greens.

7 ears fresh corn, shucked

2 bell peppers (your choice of color), roasted whole on grill, five minutes, rotating frequently

2 small zucchini, sliced in half, roasted on grill, three minutes each side

cilantro-lime dressing

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cup olive oil

1 cup cilantro, tightly packed

2 limes, zested and juice

2 tablespoons maple or brown rice syrup

Pinch sea salt and black pepper

Roast corn on the grill at medium heat for eight minutes, turning frequently. Cool, then cut kernels from cob and place in a medium bowl. When peppers and zucchini have cooled, dice and combine with corn.

Blend dressing ingredients in blender until smooth. Toss with salad ingredients. Allow 15 minutes for flavors to blend.
 

lemon-kissed brussels and butternut squash

• Makes 4 to 6 servings •
Chef Fave

I know so many people who think they don't like Brussels sprouts, but after trying this dish, they realize they just haven't had them cooked well. If you think you are a Brussels hater, try this dish immediately!

3 cups butternut squash, peeled and cut in
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-inch cubes

2 cups Brussels sprouts, halved, ends trimmed

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cup slivered almonds

1 teaspoon ginger, grated

1 tablespoon lemon zest

1 tablespoon lemon juice

1 tablespoon tamari

1 tablespoon maple or brown rice syrup

1 tablespoon brown rice vinegar (or other vinegar)

Sea salt, to taste

Steam butternut squash until just tender. Place in a medium bowl. Steam Brussels sprouts until just tender and place in bowl with squash. Pan-toast almonds in a skillet over a medium-low flame until golden brown, stirring continuously. Mix together the rest of the ingredients in a small bowl, then toss with veggies and almonds until well combined. Season with sea salt to taste.

• Makes 4 to 6 servings

Kabocha is hands-down my favorite winter squash. When paired with the sweet and spicy ginger glaze, it's heavenly. If you can't find kabocha you can substitute peeled butternut squash.

Filtered water (enough to line the pot to a 1-inch depth)

1 small kabocha squash, seeds removed and cubed (about 2 cups)

Tamari

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cup red bell pepper, thinly sliced

Cilantro, for garnish

apricot-ginger glaze

1 tablespoon tamari

1 tablespoon brown rice or maple syrup

1-inch piece ginger, minced

2 tablespoons apricot preserves

Steam squash. Sprinkle lightly with soy sauce before covering with lid. Steam until tender. Test one piece with a fork at around seven minutes. You want the squash soft and tender but not mushy. Meanwhile, mix together glaze ingredients.

Remove squash from steamer basket and place in a medium bowl. Toss with the rest of ingredients and glaze. Serve hot or cold. Garnish with cilantro.

pumpkin with apricot-ginger glaze

• Makes 3 to 4 servings

If you love French fries, this is a light version using naturally sweet root vegetables. I bake them instead of frying because it's healthier and uses less oil.

1 large jewel yam, washed and scrubbed

1 small rutabaga, washed and scrubbed

1 medium carrot, washed and scrubbed

1 medium parsnip, washed and scrubbed

Extra virgin olive oil (or coconut oil)