Sides, Snacks & Salads

Sides, Snacks & Salads Recipes

Liver Rescue Applesauce

Don't be fooled by this recipe's simplicity. Applesauce is one of the most profoundly rejuvenating, revitalizing foods for your liver cells. It is truly a liver rescuer. Plus it's sweet and delicious and easy to whip up anytime.

Ingredients: 1 to 2 red apples, diced; 1 to 4 Medjool dates, pitted (optional); 1 stalk celery, chopped (optional); 1/4 teaspoon cinnamon (optional)

Steps:

1. Blend the diced red apple and other desired ingredients in a blender until a smooth and even applesauce forms.
2. Serve and enjoy immediately, or squeeze some fresh lemon juice over the top and seal tightly if you'd like to save it for later.

Irish Potato and Leek Soup

Potato and leek soup is a traditional Irish, wintertime, comfort food. It is a thick soup made of potatoes and leeks simmered with vegetable or chicken stock, and combined with heavy cream to create a comforting meal.

Ingredients: 3 tablespoons olive oil; 2 medium onions, thinly sliced; 3 leeks, sliced; 5 large baking potatoes, peeled and cut into 1/4-inch-thick slices; 4 (14 1/2 oz.) cans organic chicken broth; 1 teaspoon salt; 1/4 teaspoon pepper

Steps:

1. In a large saucepan over low heat, add the olive oil.
2. Stir in onion and leek.
3. Cover and cook 20 minutes.
4. Stir in potato; cover and cook 15 minutes.
5. Stir in broth, salt and pepper, and bring to a boil.
6. Reduce heat and simmer 30 minutes or until potato is tender.
7. Remove from heat and cool slightly.
8. Process soup in batches in a blender until smooth, stopping to scrape down the sides.
9. Return to saucepan and cook over medium heat until thoroughly heated.
10. Serve and enjoy.

Sweet Potato and Black Bean Salad with Spicy Lime Vinaigrette

This salad is hearty and full of vibrant flavor from cilantro, limes, and optional jalapenos. It will keep well in the fridge, so make a double batch and you'll be able to enjoy it all week long. You can also try this salad scooped into lettuce cups or wrapped in gluten-free, corn-free tortillas.

Ingredients: 2 sweet potatoes, diced; 6 garlic cloves, unpeeled; 1/2 red onion, finely diced; 1 red bell pepper, diced; 2 cups cooked black beans; 1/4 cup chopped cilantro; 8 cups leafy greens (optional); salt to taste

Spicy lime vinaigrette: 1/2 cup loosely packed cilantro; 2 tablespoons lime juice; 2 tablespoons raw honey; 1/4 teaspoon sea salt; 2 garlic cloves; 1/2 cup water

Steps:

1. Preheat the oven to 425 F.
2. Spread out the sweet potatoes and the garlic cloves on a baking tray lined with parchment paper and place in the oven.
3. Roast the sweet potatoes and garlic for 20 to 30 minutes, until the sweet potatoes are fork-tender.
4. Peel and mince the roasted garlic cloves (taking care not to burn your fingers).
5. Place the roasted sweet potatoes, red onion, red bell pepper, minced roasted garlic, and black beans into a mixing bowl and stir to combine.
6. To make the spicy lime vinaigrette, place all the dressing ingredients in the blender and blend until a smooth, thin sauce forms. This salad can be eaten warm or chilled.
7. Serve garnished with chopped cilantro and over a bed of leafy greens. If desired, add an extra sprinkle of sea salt to taste.

Squash Soup

This dairy-free, fat-free soup is like a hug inside a bowl. It's creamy, warm, and comforting. The nourishing rich flavor of squash blends beautifully with the warmth of garlic, onions, and curry. This is a great one to make ahead and freeze so that you have an instant satisfying option on hand whenever you need it.

Ingredients: 1 medium squash; 3 cups vegetable broth; 1 cup diced onion; 4 garlic cloves, minced; 1 teaspoon curry powder; 1/2 teaspoon sea salt; 1/2 lime, juiced; 1/4 teaspoon red pepper flakes (optional)

Steps:

1. Bring a large pot of water to a rapid boil and submerge the whole squash, stem and all. Boil the squash for 10 minutes, flipping it upside down halfway through. Remove the squash carefully and set aside to cool.
2. When the squash is cool enough to handle comfortably, peel it, slice it in half, and remove the seeds. Cut the squash into cubes; this should yield about 4 cups.
3. Place the cubed squash into a pot along with the vegetable broth, diced onion, garlic cloves, curry powder, sea salt, and lime juice. Bring the broth to a boil and then reduce to a rapid simmer, stirring frequently.
4. Continue to simmer for 15 to 20 minutes, until the squash is tender and cooked through.
5. Transfer the entire contents to a blender and blend until smooth, slowly at first, allowing an opening for steam to escape through the top of the blender. Serve warm, topped with red pepper flakes if desired.

Seasonal Salad with Savory Vinaigrette

The crunchy, creamy, salty, and savory mix in this salad is delicious, and a showcase for a variety of plant foods that provide valuable macronutrients. It's great for reducing inflammation, and is perfect for the spring and fall.

Ingredients: 1 cup salad greens; 1 cup baby vegetables; 1/2 cup cooked grains (of your choice); 1 tbsp. crunchy grains (of your choice); 1 tbsp. sprouted beans; 1 tbsp. pistachios (raw or toasted); 1/2 tbsp. seeds (mixed); 1/4 avocado; handful of alfalfa sprouts; 2 tbsp. mustard caper vinaigrette

Caper vinaigrette: 1 tbsp. ground mustard seed; 1 tbsp. capers (with juice); 1/4 cup lemon juice; 2 tbsp. walnut oil; 4 tbsp. extra-virgin olive oil; salt and pepper to taste

Preparing the salad:

1. Place greens in a salad bowl and arrange remaining ingredients around them. Finish with vinaigrette.

Making the mustard caper vinaigrette:

1. Blend all ingredients (except for salt and pepper) in a high-powered blender until smooth. Season with salt and pepper.

Cucumber, String Bean, and Olive Salad

The crunchy, creamy, salty, and savory mix in this salad is delicious, and a showcase for a variety of plant foods that provide valuable macronutrients. It's great for reducing inflammation, and is perfect for the spring and fall.

Ingredients: coarse salt; 1/2 pound string beans; 1/4 pound oil-cured black olives, pitted, torn in half; 2 cucumbers (1 1/4 lbs.); 1 teaspoon Dijon mustard; 1 tablespoon red-wine vinegar; freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1/4 cup fresh flat-leaf parsley leaves

Steps:

1. Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut in half lengthwise.
2. Peel cucumbers, and split lengthwise. Remove seeds using a melon baller or a spoon. Cut into 1/2-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley leaves in a medium serving bowl.
3. Place mustard, red-wine vinegar, and salt and pepper to taste in a small bowl; whisk to combine. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving.

Potato Pancakes with Cucumber Salad

These potato pancakes come out of the oven perfectly crispy and satisfying, and then they're topped off with a light, refreshing cucumber radish salad that takes them over the top. Feel free to try other toppings. If you have hungry kids in your life, they may like to try their potato pancakes topped with mashed avocado or black beans.

Ingredients: 2 large russet potatoes, peeled and grated; 1 tablespoon arrowroot powder; 1/2 teaspoon sea salt, divided; 1 cucumber, thinly sliced; 6 radishes, thinly sliced (optional); 2 teaspoons raw honey; 1 tablespoon lemon juice; 1 tablespoon dill, minced; 1/4 cup chopped chives; 1/4 teaspoon red pepper (optional)

Steps:

1. Preheat the oven to 425 F. Combine the potatoes, arrowroot powder, and 1/4 teaspoon sea salt in a mixing bowl and stir to combine.
2. Line two baking trays with parchment paper. Drop the potatoes onto the parchment paper by the 1/4 cup and shape them into circles approximately 3 inches in diameter, using your hands or a cookie cutter as a mold. Press them down until they are approximately 1/4 inch thick. Bake the potato pancakes for 20 minutes.
3. Remove them from the oven and flip the pancakes over by carefully grasping the edges of the parchment paper and flipping the entire sheet. If needed, peel any stuck potato pancakes carefully off the parchment paper and stick them back into the oven on the unlined baking trays for 5 minutes more.
4. While the potato pancakes are baking, make the salad by combining the sliced vegetables with the honey, lemon juice, dill, chives, remaining 1/4 teaspoon of sea salt, and red pepper in a mixing bowl, tossing gently to combine.

Potato Bruschetta

The more flavorful your tomatoes, the more bold and wonderful this recipe will be. Diced together with garlic, basil, and sea salt, those tomatoes will sing with the flavors of summer against the tender roasted potato slices.

Ingredients: 2 large or 4 small russet potatoes; 2 cups diced cherry or grape tomatoes; 2 garlic cloves, minced; 5 fresh basil leaves, minced; 1/4 teaspoon sea salt; 1/2 lemon, juiced; 1 teaspoon honey (optional); additional sea salt, dulse, and/or black pepper to taste

Steps:

1. Preheat the oven to 425 F. Slice the potatoes lengthwise into long ovals about 1/4 inch thick and arrange them on a baking tray lined with parchment paper. Bake the potatoes for 30 minutes, until the tops are turning golden brown.
2. Whisk the lemon juice, sea salt, garlic, and honey (if desired) in a small bowl. Add the diced tomatoes and toss to combine.
3. Arrange the baked potato slices on a serving tray and top them with the diced tomatoes and minced basil. Finish off each bruschetta with an extra sprinkle of sea salt, dulse, and/or black pepper to taste.

Maple Roasted Brussels Sprouts

These brussels sprouts are unbelievably appealing. They're sweet and spicy and tangy and rich with flavor. If spicy is not your preference, feel free to leave out the spices for a sweet and salty treat that will keep everyone coming back for more.

Ingredients: 2 pounds brussels sprouts; 2 tablespoons lemon juice; 3 tablespoons maple syrup; 1 garlic clove; 1/4 teaspoon cayenne; 1/4 teaspoon paprika; 1/4 teaspoon red pepper flakes; 1/2 teaspoon sea salt, divided

Steps:

1. Preheat the oven to 450 F.
2. Prepare the brussels sprouts by removing the stems and slicing vertically into halves. This should yield about 6 cups of halved brussels sprouts.
3. Place the lemon juice, maple syrup, garlic clove, cayenne, paprika, red pepper flakes, and 1/4 teaspoon of the sea salt into the blender and blend until a smooth marinade forms. In a large mixing bowl, toss the brussels sprouts in the marinade.
4. Spread out the brussels sprouts face down on two baking trays lined with parchment paper. Make sure to save the leftover marinade in the mixing bowl.
5. Roast the brussels sprouts for 15 to 20 minutes, until they start to turn golden brown. For extra crispiness, broil them for 1 minute before removing them from the oven.
6. Return the roasted brussels sprouts immediately to the mixing bowl and toss them in the leftover marinade.
7. Sprinkle the remaining 1/4 teaspoon of sea salt over the top and serve immediately for best results.