Side Dishes

Sides

Allergenic Happy Heart Garlic Biscuits

Oh, this recipe turned out so good, I'm amazed!!!!!!

Preheat oven to 350° and line a cookie sheet with parchment paper.

1 cup water
2 T chia seeds

Soak chia seeds in water until a gel forms.  This will be your egg replacer.

1/2 very ripe banana
1/4 unsweetened applesauce
1/4 mashed potatoes (I just happened to have some on hand, perhaps potato flour could be a substitute.
1 T garlic powder
1 t Mrs. Dash Onion and Herb
2 T nutritional yeast
3/4 t salt (or less if on a low sodium diet)
1 t xanthum gum

Add the following ingredients to chia mixture an mix with mixer until smooth.

2 cups brown rice flour
1 1/2 T baking powder

Add flour and baking powder.  I didn't measure this exactly when I made up the recipe, so if it comes out too thick, you might have to add a little water.  The consistency should be that of cookie dough.

Spoon batter on the cookie sheet (as you would for cookies) and place in oven.  Bake for 15 minutes, or until the biscuits begin to brown.

Fat Free Roasted Brussel Sprouts

Ohhhh!  These were sooooo good!!!

1 bag frozen brussel sprouts

2 T lemon juice

1 T Alessi Infused Ginger Balsamic Vinegar ( I bought mine at Hyvee)

1 t garlic powder

2 pk Stevia

1 t sweet basil

Preheat oven to 350 degrees.

Warm the frozen brussel sprouts in the microwave for 1 minute.  Slice the sprouts into 1/2 inch slices.  Put the remaining ingredients in a gallon Ziploc type bag, and then put the sliced brussel sprouts in the bag.  Shake the bag, throw it up in the air, twist it around, and move it from hand to hand, anything you can do to completely coat the slices with the contents of the bag.

After the brussel sprouts are completely covered, place them in a single layer on a cookie sheet covered with parchment paper.

Roast in the oven until the brussel sprouts brown.  It took me 30 minutes.

Sweet and Crunchy Sweet Potato Coins

Preheat oven at 350 degrees

Peel and slice two sweet potatoes, or yams, into 1/8 - 1/4 inch slices.  Places slices onto a cookie sheet covered with parchment paper.

Bake for 15 minutes, then turn over.  Bake for another 15 minutes, but keep checking to make sure they don't burn.  

They are just right when they have hardened up but have not burnt.  The trick is to keep checking every couple of minutes, take the finished coins off and place on a plate on the countertop, and bake the rest another minute or two, and then take them out and check, take off the ones that are done, and put the rest back in, and keep doing this until all of them have finished.  They are so sweet, tasty, and filling cooked this way.  It's worth the extra effort.

Suprisingly Delicious Steamed Kale

Dr. Esselstyn told me that Clark needed foods high in nitrates three times a day to heal up the boiling cauldron in his arteries.  He said one tight fist full of steamed  greens, i.e. kale, collard greens, chard, spinach, three times a day.  So today I went into our garden and picked some kale.  I chopped it up in tiny pieces then steamed it for 8 minutes.  Then I put the fist full on a plate, sprinkled ginger infused balsamic vinegar on it, then layered brown rice, my homemade fat free hummus (recipe in my notes), and topped it with a couple canned roasted red peppers .  The dark green of the kale, contrasted against the light tan rice, light orange hummus, and red pepper looked really appetizing.  DH liked it!!!  Yay!!!!!  I liked it too and I'm going back for seconds!

Dips

Artichoke Spread from Dr. McDougall's Newsletter

This is not my recipe, but it is so delicious I just had share.  Thank you Dr. McDougall!

This is delicious as a spread for sandwiches, as a dip for crackers or veggies, or stuffed into pita and topped with chopped tomatoes, cucumbers and sprouts.

Preparation Time: 10 minutesServings: Makes about 3 cups 

2 14 ounce cans artichoke hearts in water, drained and rinsed1 15 ounce can white beans, drained and rinsed4 tablespoons lemon juice2 cloves garlic, crushed4 green onions, chopped1 tablespoon soy sauce ⅛ teaspoon cayenne pepper

Combine all ingredients in a food processor and process until smooth.

Never Fail Fat Free Hummus

I have developed many hummus recipes, but this is the easiest and tastiest to prepare.  Even DH likes it!

2 cans of garbanzo beans.  Drain one can and leave the liquid in the other can.

1 small jar of pimientos or 1/4 red bell pepper

4 T lemon juice

4 T Alessi Ginger Infused Balsamic Vinegar

1 T chia seeds (this optional ingredient can be used if you want to add Omega 3's to your diet)

2 pk Sweet Leaf Stevia

1 - 2 T Bragg's Nutritional Yeast (to taste)

1 t - 2 t garlic powder (to taste)

Place all of the above ingredients in a heavy duty blender and blend until smooth.  Put the hummus in a storage container and chill in the refrigerator.  We love to used this as a dip for the Roasted Brussel Sprouts, oven baked potato french fries, and bean burgers.  

Fancy Non-fat Artichoke and Red Bell Pepper Hummus

1 can garbanzo beans (drained)

1 can garbanzo beans (with full liquid)

1 14 oz can artichoke hearts

1 T Bragg's Nutritional Yeast (found at Hyvee Health Market)

1 T Mrs. Dash Onion and Herb

1 T garlic powder

3 T Alessi Ginger Infused White Balsamic Vinegar (found at Hyvee or online)

3 T lemon juice

1 pk Sweet Leaf Stevia (found at Hyvee Health Market)

1 leaf of Kale (I used steamed because I already had some steamed, but I think you could use raw)

1 red bell pepper

Put all ingredients together in a high powered blender or  food processor, except for the red bell pepper and process until smooth.  Rinse out the processor and add the red bell pepper cut up in large chunks and seeded.  Process the bell pepper until it's in little chunks.  Stir into the hummus.

For dieters who are trying to cut their fat and calories this tastes great as a butter substitute on baked potatoes.  We can't get enough of it, and the high protein content keeps the potato from hitting your blood sugar so hard!

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Minty Sweet and Sauteed Carmelized Chickpeas

1 T Maple Syrup or Coconut Palm Nectar Powder

1/2 small yellow onion diced

1 can chickpeas drained and mashed

1/2 t mint flakes

1/2 t red pepper flakes

1 t Bragg's Amino Acids or Soy Sauce

1/2 half green apple diced

Put coconut palm nectar in a frying pan, diced apple, and diced onions together over medium heat.  Slowly stir until onions are "al dente" or barely tender.  Add drained and mashed chickpeas, mint flakes, red pepper flakes and sautee (don't add any oil or liquid) until chickpeas brown.  Be careful not to burn.  If mixture is to dry, and 1 t water and stir.  

This mixture is good for a tofu replacement in spring rolls, as a topping for a green salad, jasmine rice, or filling for a romaine lettuce wrap.

Mashed Garbanzo Happiness

This recipe is an elevation of the previous to be eaten as a wrap filler, such as spring roll, tortilla, or leafy greens wraps, or on it's own.

2 cans drained and rinse garbanzo beans 
1 diced onion
1 diced orange bell pepper
1 diced red bell pepper 
1 T maple syrup
1/4 c mint leaves cut in small pieces
1 T Bragg's Amino Acids
1/2 t red pepper flakes

After rinsing the garbanzo beans mash them to a consistency where they are just barely broken up and not smooth.  Add the garbanzoes and other ingredients together in a non-stick frying pan.  Place on the stove at medium high.  Cook while stirring frequently until onions are carmelized, bell peppers are translucent, and garbanzoes have a charring look to them as you would see in hash browns.