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hot sides yields 4 servings or Vidalia onion into small pieces ½ tablespoon ground cinnamon 2 tablespoons fresh parsley 2 tablespoons minced red 1 tablespoon onion powder 1½ tablespoons fresh lemon juice 2 tablespoons flax oil 1 apple, peeled, cored, and diced 1 cup dried apples APPLE RELISH honey apple cider vinegar hours 2 tablespoons agave nectar or raw 3 tablespoons fresh lemon juice or 4 tablespoons olive oil 2 cups raw cashews, soaked for 4–6 C

yields 6 servings yields 4 servings
STIR, DON’T FRY LOW-CARB EGG-FREE POTATO KUGEL
If you love Chinese food, but want to avoid the grease, try this dish. It’s not fried, so you’ll get If you’re on a low-carb or egg-free diet, you may feel deprived when the rest of the family is
the benefits of the nutritious ingredients without the fat. The dish is quick to prepare and an enjoying this heimishe classic. Here’s a delicious variation with the rich and familiar texture.
easy way to consume your daily serving of veggies.
2 large Yukon gold potatoes, 1. Preheat the oven to 400˚ F. Grease a 7x5-inch baking pan.
1 carrot, peeled and sliced 1. In a large bowl, combine all the ingredients. presoaked (see recipe note) 2. With the S blade of a food processor, blend the potatoes and
4 ounces mushrooms, sliced 2. Place in a dehydrator overnight or in a 200˚ F oven until the 2 small zucchini zucchini. While still blending, add the salt, oil, coconut flour,
1 red bell pepper, cut in strips vegetables are warm and slightly softened, stirring occasion- 1 teaspoon salt boiling water, and pepper.
1 yellow bell pepper, cut in strips ally, about 20–30 minutes. Serve warm. 2/3 cup olive oil 3. Pour the batter into the prepared baking pan and bake for 1
¾ cup bean sprouts or 2 cups 2 flat tablespoons coconut flour hour and 20 minutes.
shredded cabbage ½ cup boiling water
2 cups broccoli florets RECIPE NOTE To extract the juice from ginger, working Dash of ground black pepper
2 tablespoons Bragg liquid aminos with ½-inch piece of peeled, fresh ginger root at a time, place
2 tablespoons olive oil into a garlic press and press out the juice.
1 teaspoon ginger juice or a dash RECIPE NOTE Presoaking the potatoes in saltwater for 30 hours will greatly reduce their
of ginger powder (see recipe note) carbohydrate content. Dissolve 1 tablespoon sea salt in 1 quart filtered water. Place the potatoes
1 clove garlic, minced in a glass jar, pour the prepared saltwater over the potatoes, and cover tightly. Set aside at room
temperature for 30 hours. Drain and rinse the potatoes They will keep fresh for 3 days. Use these
1 cup snap peas potatoes in any recipe as you would use unsoaked potatoes.

yields 6 servings
BROCCOLI CRUMBLE yields 4 servings
SPINACH-ZUCCHINI KUGEL
24 ounces broccoli, cubed 1. In a large pot, cook the broccoli in water just to cover with 1 Nutritious yet delicious, the zucchini in this kugel helps counteract the strong flavor of the
2 teaspoons salt teaspoon of the salt until tender crisp, about 5 minutes. (The spinach.
6 slices dry whole wheat bread broccoli should remain a vibrant green.) Drain.
¼ onion, minced 2. In a food processor, grind the whole wheat bread to form 1 large onion, diced 1. Preheat the oven to 350˚ F.
½ cup butter or oil bread crumbs. Fry with the onion in butter or oil until golden 8 ounces fresh mushrooms, sliced 2. In a skillet, sauté the onion and mushrooms in the oil. Com-
2 hard-boiled eggs brown. 2 tablespoons olive oil bine with the spinach and zucchini, mixing well.
½ teaspoon dry mustard (optional) 3. Mash the eggs with a fork and add to the buttered crumb mix- 16 ounces spinach, chopped 3. Add the eggs, cornmeal or kasha, salt, and pepper. Pour into
¼ teaspoon ground black pepper ture. Add the salt, dry mustard, and pepper. 1 zucchini, grated a lined or greased 9x13-inch baking dish and arrange tomato
4. Combine the broccoli with the crumb mixture. Serve warm 3 eggs slices on top of kugel. Bake for 1 hour.
with your favorite salad. ½ cup cornmeal or 5 tablespoons
medium-granulated kasha
1 teaspoon salt
Dash of ground black pepper
3 plum tomatoes, sliced, for garnish

244 HEALTHY EVER AFTER ed, about 10 minutes. 400˚ F until the cheese has melt- top with the mushrooms. Bake at with the remaining cheese and broccoli-potato mixture. Sprinkle tute, and the pepper. cheese, the milk or milk substi- broccoli. Add ½ cup of the scooped-out potato with the edge to serve as a shell. flesh, leaving ½ inch around the lengthwise. Scoop out ¾ of the have a vibrant green color.) and chop. (Broccoli should still for 5–7 minutes

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baking pan and bake for 1 hour.
ingredients. Pour into a 9x7-inch

kasha or 1 sweet potato, grated

unpeeled and grated

yields 8 servings

yields 12 servings