Apple Carrot Coleslaw

Sides | July 1, 2015 | By

Apple Carrot Coleslaw
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Ingredients
  1. 1 small organic cabbage, finely shredded (I use half of a red and half of a green)
  2. 2 medium organic Fuji apples, peeled, cored, julienne
  3. 2 medium organic carrots, peeled, julienne
  4. 1/4 cup diced red onion
  5. 2 tbsp finely minced fresh organic parsley
  6. The Dressing
  7. 1/4 cup plain coconut milk or whole milk yogurt
  8. 1/4 cup mayo (homemade is best)
  9. 2 tbsp pure raw honey
  10. 1 1/2 tbsp raw apple cider vinegar
  11. 1/2 tbsp poppy seeds
  12. 1/2 tsp sea salt
  13. 1/4 tsp freshly ground black pepper
Prepare the Slaw
  1. Shred the cabbage, rinse and dry thoroughly. (I like to use a salad spinner for this task, but you can also place the drained cabbage on a kitchen towel and pat off excess moisture.) Place in a large bowl; set aside.
  2. Julienne the apples and carrots, and finely dice the onion and fresh parsley. Add to bowl of shredded cabbage.
  3. Prepare the poppy dressing as noted below. Then drizzle the dressing over the slaw and toss well to combine.
  4. Serve immediately, or store in frig until ready to serve. Just be sure to toss the coleslaw again, prior to serving, to evenly distribute the dressing. (I prefer to serve this coleslaw within a couple of hours of making it, as it becomes less crisp as time passes. Although, I never pass up eating it the next day – it’s especially good as a sandwich topping.)
How to Prepare the Dressing
  1. In a small bowl, whisk all the ingredients together until well blended. Add to the coleslaw as directed above.
Hearth and Honey http://hearthandhoney.com/

Seasoned Cauliflower Rice

Sides | May 24, 2015 | By

Seasoned Cauliflower Rice
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Ingredients
  1. 1 large head of cauliflower
  2. 2 tbsp ghee (or butter)
  3. 1 tbsp olive oil
  4. 1/2 cup fine diced yellow onion
  5. 3/4 tsp sea salt
  6. 1/2 tsp dried parsley
  7. 1/2 tsp garlic powder
  8. 1/4 tsp fresh ground black pepper
  9. 1/3 cup chicken stock
  10. 1-2 tbsp minced fresh parsley (see note below for more options)
Instructions
  1. Place the core face up and then carefully use a sharp knife to cut in a circular pattern around the core. Removing the core makes it much easier to cut the cauliflower into even-sized florets.
  2. Place the cauliflower florets into a food processor or blender. Cover and pulse until the cauliflower resembles rice grains. By slowly pulsing the cauliflower, you will be able to carefully monitor your progress in reaching grain-sized pieces.
  3. Meanwhile, in a large skillet over medium heat, add the ghee, olive oil and onion. Sauté onion until it begins to soften. Then, add the salt, dried parsley, garlic powder and pepper. Stir well to combine the seasonings with the onion. Continue to cook onion another 1-2 minutes until soft and translucent.
  4. Add the riced cauliflower to the seasoned onion and stir well to combine. Continue stirring and sautéing the cauli-rice until it begins to soften (about 5 minutes).
  5. Add the chicken stock and cover the skillet. Allow the cauli-rice to steam for about 5 minutes until the stock is absorbed and the cauli-rice reaches desired texture.
  6. Remove cover, add the minced fresh parsley and fluff cauli-rice to combine.
  7. Makes a tasty and nutritious grain-free “rice” dish to serve alongside your favorite healthy meals. Makes about 8-10 one cup portions.
Notes
  1. Recipe Variation: By changing the herbs in this recipe, you can create customized cauli-rice to complement your main dish. For example, substitute minced fresh cilantro for the fresh parsley and add about 1/4 tsp cumin and 1/4 tsp chili powder to create a delicious Mexican-Style Cauli-Rice.
Hearth and Honey http://hearthandhoney.com/

Rosemary Green Beans

Sides | May 16, 2015 | By

Rosemary Green Beans
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Ingredients
  1. 1 pound green beans, fresh, trimmed
  2. 1/2 teaspoon(s) sea salt
  3. 1 teaspoon(s) coconut oil
  4. 2 medium onions, green, sliced
  5. 2 teaspoons rosemary, fresh, chopped
  6. 1/4 cup pecans, chopped and toasted
  7. 2 teaspoons organic lemon zest, grated (use leftover lemon to make lemon water to drink with dinner! :)
Instructions
  1. Steam the green beans until tender.
  2. Meanwhile, heat a nonstick skillet over medium-high. Add oil when hot.
  3. Add green onions and rosemary, and sauté 2-3 minutes or until softened.
  4. Add green beans, pecans, lemon rind and sprinkle with sea salt (if desired), stirring until thoroughly heated.
Hearth and Honey http://hearthandhoney.com/

Honey Dill Carrots

Sides | May 14, 2015 | By

Honey Dill Carrots
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Ingredients
  1. 1 pound carrots, baby
  2. 1 tablespoon coconut oil
  3. 1 tablespoon honey, raw
  4. 2 sprigs dill, fresh, chopped (or 1 tablespoon dried dill)
Instructions
  1. Steam carrots then mix well with coconut oil, honey and dill.
Hearth and Honey http://hearthandhoney.com/

Purple Cabbage and Pineapple Salad

Sides | May 11, 2015 | By

Purple Cabbage and Pineapple Salad
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Ingredients
  1. ½ head red/purple cabbage, shredded
  2. ½ small fresh pineapple, chunks
  3. 1 cup hazelnuts, chopped
  4. 2 tablespoons olive oil, optional
Instructions
  1. Combine cabbage and pineapple. Drizzle with olive oil (optional).
  2. Store salad up to three days. Top with hazelnuts right before serving.
Hearth and Honey http://hearthandhoney.com/

Bacon, Shallot & Rosemary Green Beans

Sides | May 3, 2015 | By

Bacon, Shallot & Rosemary Green Beans
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Ingredients
  1. Bacon 6 slices
  2. 1 medium Shallot, diced finely (about 1-2 Tbsp)
  3. Fresh Rosemary, 1 Tbsp very finely minced
  4. Fresh Green Beans , 6 cups cut into 1" pieces
  5. Optional Toppings to taste: Nutritional Yeast Flakes, Salt & Pepper
Instructions
  1. Steam or boil the green beans until cooked to preferred texture. I like mine still barely firm, so that's like 10-15 minutes boiling. This time length is up to you. Drain and set aside.
  2. Heat a pretty large pan over medium heat. You aren't adding them yet, but it needs to be big enough to hold the green beans.
  3. Chop uncooked bacon into roughly 1/2" square pieces. Cook bacon until just barely crispy. Set aside on paper towels. DO NOT DISCARD GREASE.
  4. Using the same pan with the grease still in it at medium heat, add the rosemary and shallot. Cook for a couple of minutes until the shallot turns color. Add the green beans and turn up the heat to med-high. Sauté for a few minutes while stirring frequently so the flavors blend. The green beans can even be browned a little if you want.
  5. Now turn off the heat and mix in the bacon. Stir well. Serve immediately with Nutritional Yeast Flakes, Salt & Pepper sprinkled over the top to taste if desired. Makes 4 servings.
Hearth and Honey http://hearthandhoney.com/

Cauliflower-Parsnip Mash

Sides | April 21, 2015 | By

Cauliflower-Parsnip Mash
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Ingredients
  1. 1 head cauliflower
  2. 2-3 parsnips, peeled and chopped into chunks
  3. 4-5 tablespoons ghee
  4. coarse ground sea salt and ground pepper (to taste)
  5. minced garlic or garlic powder to taste, (optional)
Instructions
  1. Remove the florets from each head of cauliflower and discard the stem and leaves. Rinse and transfer to a large stock pot along with the parsnips. Add water until just covering the vegetables. Place the pot over medium-high heat, bring to a boil and simmer until vegetables are tender and a knife punctures the vegetables easily. (This can also be done in shifts if your pan is not large enough.)
  2. Drain the liquid in the sink, being careful not to burn yourself on the steam and return the vegetables in the pan to the stovetop.
  3. Add the butter to the vegetables and cover. Let sit 1-2 minutes.
  4. Using an immersion blender, mash the cauliflower and parsnips until your desired consistency.
  5. Season with sea salt, ground pepper and garlic to taste and serve.
Hearth and Honey http://hearthandhoney.com/

Grilled Broccoli and Cauliflower

Sides | April 19, 2015 | By

Grilled Broccoli and Cauliflower
Yields 2
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Ingredients
  1. 1 cup fresh broccoli florets
  2. 1 cup fresh cauliflowerets
  3. 1 small onion, cut into wedges
  4. ghee butter
  5. ¼ teaspoon garlic salt
  6. ⅛ teaspoon paprika
  7. ⅛ teaspoon fresh ground pepper
Instructions
  1. In a large bowl, combine the broccoli, cauliflower and onion; coat with ghee butter. Sprinkle with the garlic salt, paprika and pepper; toss to coat. Place vegetables on a double thickness of heavy-duty foil (about 18 in. x 12 in.); fold foil around vegetables and seal tightly.
  2. Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
Hearth and Honey http://hearthandhoney.com/

Grilled Carrots with Lemon and Dill

Sides | April 18, 2015 | By

Grilled Carrots with Lemon and Dill
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Ingredients
  1. 1 bunch (about 1 pound) carrots, scrubbed and patted dry
  2. 2 teaspoons grapeseed oil or other high-heat oil
  3. 1/2 teaspoon sea salt, divided
  4. 1 tablespoon dill, minced
  5. 1 tablespoon fresh lemon juice
  6. 1/8 teaspoon freshly ground black pepper
Instructions
  1. Trim tops and any fibrous ends from the carrots and cut half. Cut the thicker ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick.
  2. In a bowl, toss with the oil and 1/4 teaspoon salt.
  3. Place carrots cut-side down on the grill and grill for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and grill for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle.
  4. Transfer the carrots to a bowl. Toss in a bowl in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serves four portions.
Hearth and Honey http://hearthandhoney.com/

Bacon Wrapped Grilled Asparagus

Sides | April 16, 2015 | By

Bacon Wrapped Grilled Asparagus
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Ingredients
  1. 1 pound medium asparagus
  2. Extra-virgin olive oil
  3. Freshly ground black pepper
  4. Sea Salt
  5. 1 pound smoked bacon (do not use thick cut)
Instructions
  1. Trim the asparagus of the woody ends. Place on a sheet tray and drizzle with olive oil. Season with freshly ground black pepper and sea salt.
  2. Wrap bacon slices around each asparagus spear. Skewer both ends of asparagus on each side to secure the bacon. Add 3 to 4 asparagus to each skewer.
  3. Grill skewers on direct heat until the asparagus is tender and the bacon is crisp about 15 minutes; halfway through the grilling flip the asparagus. Transfer to a platter, remove the skewers and serve.
Hearth and Honey http://hearthandhoney.com/