Deb's Healthy Plate
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Archive for the Recipes Category

Kinpira Burdock-Lotus-Carrots

Prep Time: 10 minutes Cooking Time: 15 minutes Yields: 8 servings 1 carrot 1 burdock root 1 small lotus root 1 teaspoon toasted sesame oil 1 tablespoon tamari 1 tablespoon brown rice vinegar 1 tablespoon sesame seeds Directions: Wash vegetables. Slice carrot and burdock into matchsticks. Peel

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Grilled Endive with Sage Vinaigrette

Prep Time: 8 minutes Cooking Time: 8 minutes Yields: 4 servings 4 heads endive 1 tablespoon olive oil Dressing: 1 tablespoon balsamic vinegar 2 tablespoons olive oil 1 tablespoon chopped fresh sage 1/2 teaspoon Dijon mustard Salt and pepper to taste Directions: Wash endive heads, slice in

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Delicata Tahini Squash

Prep Time: 5 minutes Cooking Time: 30 minutes Yields: 4 servings 2 delicata squashes (about 7 inches long) 3 tablespoons tahini 1 tablespoon tamari Pinch of cayenne (optional) 1 tablespoon water Black pepper Directions: Preheat oven to 375 degrees. Slice squash in circular discs about 1/8 inch

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Carrot Burdock Strengthener

Prep Time: 10 minutes Cooking Time: 20 minutes Yields: 6 servings 1 onion 1 large burdock root 1 large carrot 1 tablespoon olive oil Pinch of sea salt Toasted sesame seeds or fresh parsley, as garnish Directions: Wash and chop the vegetables into odd shapes. Heat oil

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Brussels Sprouts with Chestnuts

Prep Time: 8 minutes Cooking Time: 35 minutes Yields: 4 servings 2 cups Brussels sprouts, ends cut off 1/2 teaspoon salt 1/2 pound shelled chestnuts 1 cup chicken or vegetable stock 1 tablespoon olive oil Directions: Pre-heat oven to 350 degrees. In a medium sized sauce pan

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Baked Caraway Sweet Potato with Rosemary

Prep Time: 10 minutes Cooking Time: 50 minutes Yields: 6 servings 3 medium sweet potatoes 2 tablespoons olive oil 1/2 cup fresh rosemary 1/2 tablespoon caraway seeds Directions: Preheat oven to 400 degrees. Scrub sweet potatoes under running water and cut into big chunks. Place sweet potatoes

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Artichoke with Dipping Sauce

Prep Time: 5 minutes Cooking Time: 35 minutes Yields: 2 servings 1 artichoke Juice of 1/2 lemon Sauce: 1/2 cup your favorite mustard 2 tablespoons cider vinegar 2 tablespoons tamari 2 tablespoons honey Directions: Heat 2 inches of water in a pot. Wash artichoke, and cut about

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Acorn Squash with Applesauce

Prep Time: 10 minutes Cooking Time: 45 minutes Yields: 2 servings 1 acorn squash 1 tablespoon olive oil 1 cup apple sauce Cinnamon Directions: Preheat oven to 350 degrees. Cut squash in half and remove seeds with a spoon. Place squash halves skin side down on a

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Shitake Dashi* with Rice Noodles

Prep Time:10 minutes Cooking Time:15 minutes Yields:4 servings 8 dried shiitake mushrooms 6-inch piece kombu 8 cups water 1/2 carrot, thinly sliced 1/2 daikon, thinly sliced 1/2 pound thin rice noodles 1 tablespoon brown rice vinegar 1 teaspoon tamari 2 scallions, sliced Directions: Soak shitakes and kombu

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Creamy Parsnips Soup with Polka Dots

Prep Time: 10 minutes Cooking Time: 25 minutes Yields: 4 servings 4-6 parsnips, cut into chunks 1 large yellow onion, cut into chunks 1/2 teaspoon nutmeg 1 teaspoon sea salt 4 cups water 1 cup green peas Directions: Place parsnips, onion, nutmeg, salt and water in a

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