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Parsnip & Cashew Sushi

2014-01-16 10.01.31

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Oh, these are so good!

I know it looks quite similar to the previous post, but it doesn’t taste anything like it.   🙂

Ingredients:

  • 1/2c of chopped parsnip
  • 1/4c of raw cashews
  • ½ sheet of (raw)   nori
  • 1 cucumber
  • ½ an avocado

Remove the skin from your cucumber.

Using a vegetable peeler, slice your cucumber into ‘ribbons’ lengthwise. Set aside.

2014-01-16 10.12.43

Place the parsnip, cashews and nori into your food processor and process until well combined, kind of resembling rice.  🙂

Spread about a tablespoon of the parsnip mixture down the middle of the cucumber ribbon, leaving a bit of room at each end. Roll up like a sushi roll, top it with a piece of avocado and enjoy!

Super simple and super nutritious!

Happy, healthy eating y’all!

2014-01-16 10.02.14

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Zucchini Roll Ups

2014-01-04 03.33.59

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Zucchini Roll Ups!

YUM!

Using a carrot or potato peeler, peel the zucchini lengthwise.

You should get about twelve thin strips from one medium sized zucchini.

Make the pesto of your choice.

Lay a zucchini strip down and spread a generous amount of pesto over it leaving about half an inch at the end. Roll the zucchini up, toward the end with no pesto and voila!

Make one, eat one.  🙂

Today we made a kale & pistachio pesto…

Ingredients for the pesto:

  • 1 bunch of kale
  • 1 bunch of basil
  • 1/2c of raw pistachios
  • 1/4c of olive or hemp oil
  • 1 or 2 cloves of garlic
  • a pinch of Himalayan salt

Place all of the ingredients into a food processor and process until well combined, resembling a paste.

Yummy afternoon snack or early evening appy!

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Creamy Mushroom & Wild Rice Casserole

August 12th, 2013 058

I don’t know that I can wait until dinner.   Yep, it’s that good.

🙂

We’re calling it a casserole because it’s super easy to make this one ahead and pop into the oven for dinner. We made the wild rice yesterday… a big pot of it to use throughout the week. For this recipe you’ll need two cups of cooked wild rice. This recipe will give you about four servings, but it can easily be doubled.

For the creamy mushroom sauce…

  • 12-15 mushrooms
  • 2-4 cloves of garlic
  • 1c of homemade almond cream
  • 1/4c of red star nutritional yeast
  • a generous pinch of himalayan salt
  • a dash of pepper

Chop up your mushrooms and garlic and place them into a pot. Drizzle a little bit of olive oil over them and let them sizzle on medium heat for about ten minutes. Turn down the heat just a bit and add in your almond cream and nutritional yeast, followed by the two cups of cooked wild rice. Give it all a good stir and toss in your S&P. Add a little bit of fresh thyme or basil just before serving. You can either serve it right out of the pot or you can place it in a baking dish to heat up later.

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Dill Pickled Kale Chips

July 20th, 2013 026

These are fun!

We were so fortunate this week to receive a very large bag of beautiful kale, grown in my Grandpa’s garden – YUM!

We add kale to our smoothies every day, but we wanted to try something a little different.

Have you ever had the pleasure of trying Coconut Vinegar?  Ohhhh, if you like vinegar you must.

What you need:

  • 1 bunch of curly kale
  • 1 small bunch of dill
  • 1/4c of coconut vinegar
  • 1tbsp of coconut oil
  • a pinch of himalayan salt

Remove all of the stems from your kale leaves. Wash and shake off all of the excess water.  Tear the leaves in small pieces, not too  small because they will shrink up a bit when you put them in the oven.

Place the kale pieces into a shallow bowl and pour the coconut vinegar over the top.  Give it a good mix with your hands so that each bite of kale gets to bathe in the yumminess.  Let it marinade for about thirty minutes…a bit longer is fine.

Once they are done bathing, squeeze out most of the vinegar and place the kale onto a baking sheet.

Place your dill and your coconut oil in a food processor and whiz for just a minute, until the dill is almost a paste.

Remove the blade from your processor  and scoop out the dill mixture with your hands (your best kitchen tool!).  Massage the dill paste all over the kale leaves until it’s somewhat evenly distributed.  Sprinkle the himalayan salt over the top and place them into a low temperature oven (275) for about an hour.  Half way through, give them a toss.  You want them to be crunchy, not soggy.

These will also likely work in a dehydrator.

These are a terrific salty snack and they’d also be great on top of a salad!

YUM!!!

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Have a peaceful day, y’all!

July 19th, 2013 008

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Curried Green Cabbage

May 17th, 2012 003

I think I may have mentioned a time or two that I’m a little crazy about Indian spices.

🙂

Here’s another one of our favorite side dishes that I would typically make along side Chickpea Curry or Mung Bean Coconut Curry, but it’s also a great little snack for the mid-afternoon munchies – and SUPER healthy!  🙂

What you’ll need to start…

  • 2tbsp of coconut oil (melted)
  • 1 finely chopped onions
  • 3-6 finely chopped or grated cloves of garlic (I sometimes use 8!)
  • 1tbsp of cumin seeds

You could add some heat here by adding a finely chopped chili pepper of your choice (or cayenne) … we tend to leave that out so we don’t scar my four year old’s palate.  🙂

Saute the above for about five minutes on medium heat and then add…

  • 1 heaping tbsp of freshly grated ginger
  • 1tbsp of each turmeric, ground coriander and ground fenugreek
  • a dash of pepper
  • and a dash of asafoetida (optional, but if you live in Vancouver the BEST place (in my opinion) to purchase this spice is Rangoli!)

Cook these for another five minutes on medium heat and then add in a whole head of chopped green cabbage.

Now, about five or ten minutes in you’ll be itching to add some water… but don’t do it (yet)!  🙂

Add in the juice of one lemon and just keep stirring, making sure all the goodness is not sticking to the bottom.

Once the cabbage has been in the pan for about twenty minutes, turn the heat down a little, add no more than two tablespoons of water, give a good stir and cover for another ten minutes.  Then, turn off the heat and let it camp out for another ten minutes (with the lid on) add a bit of salt and voila!

If you enjoy Indian spices as much as we do, this will most definitely be your new favorite way to eat cabbage!

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Happy, healthy eating y’all!

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