Deb's Healthy Plate
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Monthly archive for November 2011

Grated Daikon Salad

Prep Time: 5 minutes Yields: 4 servings 1 6-inch piece daikon 1/2 bunch flat leaf parsley, finely chopped 4 tablespoons umeboshi plum vinegar 3 tablespoons walnut oil Directions: Grate daikon and place in a salad bowl. Blend remaining ingredients and combine with daikon. Chill for 15 minutes.

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Dandelion Salad with Warm Hazelnut Vinaigrette

Prep Time: 10 minutes Cooking Time: 5 minutes Yields: 4 servings   2 large bunches dandelion greens 2 tablespoons olive oil 3 cloves garlic, minced 1/4 cup hazelnuts, coarsely chopped 1 tablespoon balsamic vinegar Sea salt and pepper to taste   Directions:   Wash greens, remove stems

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Soothing Shitake Gravy

Prep Time: 5 minutes Cooking Time: 15 minutes Yields: 6 servings 8 medium shiitake mushrooms, dried 2 1/2 cup boiling water 2 cups mushroom soaking liquid 2 tablespoons soy sauce 2 teaspoons olive oil 1 small onion, thinly sliced 1/2 dried thyme 2 cups button mushrooms, sliced

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Pumpkin Seed Dressing

Prep Time: 5 minutes Yields: 4 servings 1 cup roasted pumpkin seeds 2 tablespoons fresh parsley, minced 3 tablespoons scallions 2 teaspoons umeboshi paste 1/2 cup water Directions: Place all ingredients in a blender and purée until creamy. Notes: Serve over steamed vegetables, salad, or noodles.  

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Olive Paste

Prep Time:5 minutes Yields:4 servings 8 ounces of your favorite olives 1/4 block soft tofu 3 garlic cloves, minced 3 scallions, chopped Juice of lemon Directions: Place all of the ingredients in a food processor or blender and purée. Season with sea salt and pepper if desired.

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Golden Gravy

Prep Time: 5 minutes Yields: 4 servings 1 medium onion, finely diced 1 cup vegetable stock 3 tablespoon olive oil 3 tablespoons whole wheat or potato flour 2 ounces ghee Sea salt Freshly ground pepper to taste   Directions: In a skillet, sauté the onion in the

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Stuffed Roasted Acorn

Prep Time: 10 minutes Cooking Time: 45 minutes Yields: 4 servings 2 acorn squash 2 tablespoons olive oil 2 cloves garlic, minced or pressed Sea salt and pepper 1/2 cup toasted pumpkin seed, chopped 1/2 cup parsley, chopped Stuffing: 1 tablespoon olive oil 1 onion, finely diced

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Satisfying Sesame Burdock

Prep Time: 5 minutes Cooking Time: 10 minutes Yields: 3 servings 1 large burdock root 2 teaspoons toasted sesame oil 1 teaspoon Bragg liquid aminos 1 teaspoon tahini 1/2 teaspoon umeboshi vinegar Directions Slice burdock into 1/2-inch rounds. Heat the sesame oil in a sauté pan and

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Roasted Rutabaga with Celery Root

Prep Time: 10 minutes Cooking Time: 40 minutes Yields: 6 servings 1 rutabaga 1 celery root 2 tablespoons olive oil 1/2 teaspoon sea salt 1 teaspoon fresh rosemary Directions: Preheat oven to 400 degrees. Wash and scrub vegetables. Cut them into 1-inch, thick rounds. Mix with oil,

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Roasted Kabocha Squash

Prep Time: 5 minutes Cooking Time: 60 minutes Yields: 4 servings 1 whole kabocha Directions: Preheat oven to 450 degrees. Scrub the squash. Cut in half and scoop out the seeds. Place halves on a lightly oiled baking dish and cover, baking for 45 minutes. Uncover and

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