Recipes

Root Vegetable Pancakes

Compliments of The Wholelife Nutrition Cookbook Serve these hearty pancakes with a tofu scramble and a green smoothie (made with Red Dog winter greens!) for a nutrient and energy-packed breakfast. I like to use my food processor for these; first I mince the onion with the “s” blade, then I put in the grating disc and grate the vegetables. It only takes a minute or...

Moroccan-Spiced Spaghetti Squash

This works great as a side, but you can also bulk it up with other things like chickpeas (garbanzo beans). This spaghetti squash dish would be great served alongside sautéed Red Dog stir-fry! And if you sauté a few cloves of roughly diced garlic and then add diced apples and raisins before you throw in the greens, itʼs even more delicious! After you toss your greens...

Quinoa Pilaf with Rutabaga and Celeriac

Rutabaga and Celeriac give this quinoa pilaf dish an enjoyable, earthy flavor. Serve it as a side to roast chicken or braised beef. Ingredients 1 cup quinoa, rinsed well and drained 1 2/3 cups broth, maybe a bit more 1 medium onion, peeled and minced 1 medium carrot, peeled and grated 1-1/2 cups grated rutabaga 1-1/2 cups grated celeriac 1 tablespoon olive oil salt...

Raw Kale and Brussels Sprout Salad

Adapted from Bon Appétit November 2011 Serves 4 More slaw like than salady, this is best the next day, or a few hours after itʼs been tossed with the dressing, in my opinion. The dressing wilts the vegetables slightly, making them softer and more palatable. Ingredients: 1.5 to 2 cups (not packed) finely chopped kale leaves (in the food processor, using the metal...

Parsnip and Collard/Mustard Greens Soup

Ingredients: 5 large parsnips, peeled 1/2 a bunch of collard greens, spinach, or mustard greens 8 cups water 1⁄2 stick butter 6 cloves garlic, peeled and minced 1 large onion, chopped fine 1 level teaspoon ground nutmeg salt and freshly cracked pepper to taste 1 bay leaf, dried or fresh Directions: Chop up parsnips into small pieces. Melt the butter in a soup pot....

Baked Pasta with Winter Squash and Escarole

Serves: 4 Ingredients: 8 ounces whole grain pasta 1 1/3 cup ricotta cheese 4 cups raw escarole 1/2 cup minced onion 2 cloves garlic, minced 2 cups cooked and pureed winter squash, any variety 1/8 teaspoon ground nutmeg 1/4 teaspoon salt a little oil 1/4 cup grated parmesan Preparation: 1. Heat oven to 375 degrees. 2. Cook pasta according to package directions;...