Blissful Bites (28 page)

Pinch sea salt and black pepper

Optional spices: basil, rosemary, oregano, cumin, coriander, curry powder, or cinnamon

Preheat oven to 400 degrees F. Cut veggies into thin French-fry-sized sticks. Place on baking sheet and mix in olive oil, pepper, sea salt, and spices, until the sticks are well coated.

Bake for 30 minutes, then toss. Continue baking until brown or crispy, about 45 minutes total (or if you like them soft, cook for 40 minutes).

root fries

• Makes 3 to 4 servings

This is a great way to serve greens. The dressing is good on soba noodles as well—or you could make this into a noodle bowl.

1 medium carrot, cut on the diagonal

3 red radishes, thinly sliced

1 bunch kale, chopped

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cup arame, washed and soaked five minutes

curry coconut sauce

makes about 1 cup

1 tablespoon curry powder

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cup light coconut milk

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cup unsalted, unsweetened peanut butter

1 tablespoon maple or brown rice syrup

3 tablespoons yellow or white miso

Filtered water, as necessary

Pinch red pepper flakes (optional)

Blanch veggies (see cooking tips on page 107). Drain arame and veggies, then toss together in a medium bowl. Blend the sauce ingredients in a blender until smooth. Toss as much as you like with the vegetables and arame. Sauce will keep refrigerated for three days.

• Makes 4 to 6 servings

This is a delicious side dish that most everyone will love. It's a lovely combination of sweetness and spice that has many health benefits. The cinnamon regulates your blood sugar level and is known to reduce LDL cholesterol.

2 garnet yams, peeled and cubed

Pinch sea salt

Filtered water

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tablespoon ground coriander

1 teaspoon orange zest

2 tablespoons balsamic vinegar

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teaspoon cinnamon

Dash of nutmeg

Sea salt, to taste

Put yams and pinch of sea salt in medium saucepan with enough water to cover and bring to a boil. Simmer with the lid on for 20 minutes, until yams are very tender. Drain and return to saucepan. Mash yams with remaining ingredients with hand masher or in food processor. Stir well. Add sea salt as needed.

fried lotus chips

• Makes 3 to 5 servings

This is one of only two recipes you'll find in this book that is fried. These lotus root chips are a perfect substitute for potato chips and are a great snack for kids and adults alike. Lotus root can be found at any Japanese market and many natural food stores.

5-inch piece lotus root

Safflower or sesame oil

Slice the lotus root into very thin rounds. Coat the bottom of a cast-iron skillet with oil and heat over medium-high flame. When the oil is hot, delicately place the lotus root slices in the pan and fry for one to two minutes. Flip and fry on other side until golden brown and crispy. Drain on paper towel, then serve.

• Makes 5 to 7 servings

This is a divine dish, but you must make sure that the beet slices don't touch the other veggies because beets turn everything that they touch red!

2 cups Brussels sprouts, ends trimmed and cut in quarters

1 medium yam,
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inch matchsticks

1 small lemon, zested and juiced

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cup olive oil

Generous pinch sea salt

Dash black pepper

1 large beet, peeled, halved, and thinly sliced

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cup parsley, chopped, for garnish

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cup pumpkin seeds, toasted

Preheat oven to 400 degrees F. Mix the first six ingredients together in a large bowl, making sure all vegetables are coated well with oil. Transfer to a baking dish or sheet, placing veggies on one half of the sheet. Put the beet in the same bowl and toss to coat with oil. Place beet slices on the other side of the baking sheet. Bake for one hour, or until beets are tender. Check on the veggies and toss at 30 minutes. Place in a serving dish and toss with parsley. Sprinkle pumpkin seeds on top. Serve immediately.

gingery bok choi-burdock sauté

• Makes 2 to 4 servings

This is a Japanese-style stir-fry that has no oil but tons of protein and health benefits. Ginger has many anti-inflammatory properties, while chickpeas are full of fiber and folate for blood sugar regulation.

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cup water

Pinch sea salt

1 cup burdock, cut thinly on the diagonal

1 teaspoon ginger, grated

1 bunch bok choy, chopped, greens separated

1 cup cooked chickpeas, or 1 can (15 ounces), drained and rinsed

1 tablespoon tamari, or more to taste

Sea salt, to taste

Bring water to a boil in medium skillet with a lid. Place burdock in water and simmer covered with a pinch of sea salt until almost tender, about four minutes. Stir in ginger and bok choy stalks; cover, and steam for three minutes, stirring occasionally. Add bok choy greens, chickpeas, and tamari; cover and steam for two more minutes. Add sea salt as needed.

• Makes 3 to 4 servings