Sauteed Rainbow Chard Ribbons

Serves 2-4

INGREDIENTS:

• 1-2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 dash crushed red pepper (more or less depending on
taste)
• 2 full bunches Rainbow Chard. (Washed, dried, trim
stems off down the center and keep the 2 halves )
• Juice of 1/2 lemon (optional)
• Sea salt to taste

TO PREPARE:

Take your Chard leaves and lay on top of each other. Roll them all together tightly into a long roll.  Take your sharp knife and slice your chard “roll” into ribbons until the whole roll is sliced. Heat large skillet pan over medium to low heat, add oil. 

When the oil is heated add garlic and cook 1-2 minutes, stirring gently and making sure not to burn. Add your Rainbow Chard Ribbons and stir carefully. Continue cooking for 4-5 minutes, stirring occasionally until slightly cooked.  Season with sea salt, pepper or crushed red pepper to taste.

Cauliflower Mash With Roasted Garlic

This is a simple, delicious and healthy alternative to mashed potatoes and comes in at about 1/4th the calories and a lower insulan spike.  It also has more vitamins and minerals and we all know how good garlic is for us. (But you can always whip this up without the garlic)

INGREDIENTS:

• 1 large head cauliflower, cut into florets
• 2 Tbsp of Earth balance ( or butter)
• 1/4 to 1/2 cup unsweetened coconut or almond milk
• One head of garlic (if making with roasted garlic)
• Drizzle of olive oil
• Fresh chopped chives (optional)
• 1-2 Tbsp. Nutritional yeast
• sea salt and pepper to taste

TO PREPARE:
*If adding garlic - if not, skip ahead to the next section.

Preheat oven to 400 degrees F. Peel away the outer layers of the garlic bulb, then cut off the very top of the head of garlic to expose the individual garlic cloves.

Place in aluminum foil and drizzle with olive oil. Seal the foil around the garlic. Bake for 25-30 minutes (until the cloves are soft)  Allow garlic to cool, then squeeze the roasted garlic cloves out of the skin and set aside (or you can squeeze right into the pot when you blend it all together.)

Place about 3 inches of water into a large pot and bring to boil. Place a steamer insert and then cauliflower florets into the pot and cover. (If you don’t have a steamer, just put the cauliflower right into the water, but steamed retains more of the nutrients and flavor).  Steam for 12-16 minutes, until completely tender and soft.  Drain well and return to pot. Add roasted garlic, (if adding) earth balance/ butter and salt to the cauliflower.  Slowly pour in a little of the nondairy milk as you are mixing, using a blender, immersion blender or food processor, combine ingredients until smooth. Top with chives (optional) and freshly ground pepper and extra salt to taste.

Sauteed Baby Bok Choy With Garlic And Ginger

Serves 4

INGREDIENTS:

• 4-5 bunches of baby Bok Choy OR 2 large bunches, chopped and rinsed well (they can be gritty so make sure to pull apart leaves and rinse well.)
• 1 tablespoon olive oil
• 4 garlic cloves, smashed
• 2 slices of fresh ginger, peeled and smashed
• Sea salt and pepper to taste
• 1 tablespoon (splash) of organic low-sodium soy sauce like Tamari (or liquid aminos or gluten free soy sauce)

TO PREPARE:

• Heat the oil in a heavy bottom skillet or wok pan.
• Add garlic and cook for 4-5 minutes.
• Add bok choy and ginger and cook until tender, stirring and coating all.
• Add a splash or two of the soy sauce.
• Season with sea salt and pepper to taste.

On a plate, arrange bok-choy. Add lemon wedges for garnish.