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hot sides yields 12 servings baking dish and bake for 1 hour. ing well. Pour into the greased a 9x13-inch baking dish. carrots, finely shredded 2. Combine all the ingredients, mix- 1. Preheat the oven to 400˚ F. Grease 2 eggs 2 tablespoons honey 3 medium onions, grated 2 pounds (8–10 small or 4 large) laden carbs. place of the heavier and more calorie- using vegetables, or even fruits, in base, kugels can easily be recreated Unlike the standard potato or n

yields 12 servings yields 4 servings
STRING BEAN–BROCCOLI KUGEL LOW-CARB GARLIC-CAULIFLOWER MASH
So tasty, they’ll never know it’s good for them! Reserve the liquid that the string beans and This is a great addition to any meal and a low-carb alternative to the standard mashed
broccoli cooked in for use in soups. potatoes.

2 cups chopped string beans 1. Preheat the oven to 375˚ F. Grease a 9x13-inch baking dish. 16 ounces cauliflower florets
1 bunch broccoli 2. Cook the string beans, broccoli, and cauliflower in the water ¼ cup Garlic Salad Oil (p. 167)
1 head cauliflower for 10 minutes. Drain and mash. 2 scallions, chopped, or
1 cup water 3. In a large bowl, combine the mashed vegetables, onion, eggs, 2 tablespoons minced Vidalia
1 onion, grated oil, whole wheat crumbs, salt, and pepper. Pour the mixture onion
6 eggs into the greased baking dish and bake for 45 minutes. Pinch of cayenne pepper
1/3 cup oil (optional) Pinch of Celery Salt (p. 107)
2 tablespoons whole wheat 1 tablespoon nama shoyu or
bread crumbs VARIATION For gluten-intolerant individuals, substitute Bragg liquid aminos
1½ teaspoons salt the bread crumbs with 2 tablespoons finely granulated kasha
or 2 tablespoons cornmeal, or 1 sweet potato if sweetness is
Dash of ground black pepper desired. 1. In a large bowl, pour boiling water over the cauliflower and let stand for 30 minutes. Drain.
2. Drizzle the cauliflower with the Garlic Salad Oil and blend in a food processor or blender until
smooth.
3. Add the scallions or onion, cayenne, Celery Salt, and nama shoyu or Bragg liquid aminos. Scoop
onto individual plates and serve immediately.
yields 8 servings
SWEET POTATO PIE
Ideal for Rosh HaShanah and Sukkos, this sweet kugel side dish is perfect for a sweet new VARIATION For sweet potato fans, try this mash using
year. 3 cooked sweet potatoes instead of cauliflower and 3 sprigs
2 pounds (6 small) sweet 1. Preheat the oven to 350˚ F. Grease an 8x8-inch casserole dish. chopped parsley instead of the onions.
potatoes, peeled 2. Cook, drain, and mash the sweet potatoes. Add the crushed
2 cups crushed pineapple, pineapple and flour or coconut flour.
well drained 3. Press the sweet potato mixture into the greased casserole
½ cup flour or coconut flour dish.
1/3 cup oil 4. In a small bowl, combine the oil, honey, cinnamon, oats,
1/3 cup honey ground nuts, and almonds. Spread over the sweet potato mix-
½ teaspoon cinnamon ture and bake for 1 hour. Serve warm.
1 cup oats
½ cup ground nuts
½ cup chopped almonds

250 HEALTHY EVER AFTER cooking with more than twice a week. in your food preparation no avocados, it’s wise to use them a high-fat content. As with tion in mind since they have to overeat, so keep modera- they’re one of the easiest foods energy for digestion, and Nuts and seeds require more them easier to process. the water and soften, making minutes. They will absorb in water for at least twenty dehydrated them, place them are soaked and you’ve alread

247

soaked and drained

are thoroughly warmed, 20–30 minutes.

Add the blended sauce and combine.

shell. Chop the pulp finely and set aside.

nuts