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Real Food Recipes. Sustainable Living. Shining Health.

Browsing Category Appetizer

Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Side Dish / Vegetarian

Whole Roasted Curry-Ginger Bok Choy

Whole Roasted Curry-Ginger Bok Choy Makes 4 servings. 6 baby bok choy – sliced in half 1 teaspoon olive oil 1 tablespoon fresh ginger – minced 1 tablespoon garlic – minced 1 tablespoon coconut aminos or tamari ¼ teaspoon salt 12-16 fresh curry leaves Preheat oven to 425F. Lightly grease a large roasting pan with olive oil.  Stir together the olive oil, ginger, garlic, tamari and salt in a bowl. Arrange the bok choy on a roasting pan. Drizzle the ginger-garlic mixture over the bok choy and then place a curry leaf or two on each. Roast for 5-6 minutes until the ends of the bok choy are tender. Enjoy!

Appetizer / Breakfast / Dairy-free / Dessert / Dinner / Egg Free / Gluten-free / Grain-free / Holiday Favorites / Local Eats Project / Nut-Free / Sauce / Side Dish / Vegetarian

Apple-Beet Chutney

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! Apple-Beet Chutney Make 4 servings. 1 cup beets – roasted, peeled and chopped 1 ½ cups apple – chopped 1 cup fresh squeezed orange juice – about 2 oranges  1 tablespoon orange zest 1 teaspoon cinnamon 1 teaspoon cloves 1 whole star anise 1 whole dried chili pepper  1 teaspoon maple syrup To roast the beets, heat the oven to 400°F. Trim the ends from the whole beets and make a foil packet for them. Place the beets inside, fully cover with foil and roast for 45 minutes to 1 hour. Place the whole star anise and dried pepper in a spice Read More

Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Sauce / Side Dish / Vegetarian

Roasted Garlic Pumpkin Hummus

Roasted Garlic Pumpkin Hummus Makes 4 servings. 2 cups pumpkin puree 1 16oz can of chickpeas, water drained 1 tablespoon + 1 teaspoon roasted garlic 3 tablespoon olive oil 2 tablespoon lemon juice ¾ teaspoon salt ½ teaspoon paprika plus more for dusting Combine all ingredients in a 12 cup food processor or high speed blender. Blend for 3 to 5 minutes until chickpeas are fully pureed. If you want an even smoother hummus, peel the skins off each chickpea before adding it to the processor. When serving, add a dash of paprika and a drizzle of olive oil. Serve with carrots, cucumbers or any of your raw favorite vegetables. Enjoy!

20 Minute Meals / Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Salad / Side Dish / Vegetarian

Radishes with Garlic Avocado Spread

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  12 fresh radishes 1 ripe avocado 1 ⅓  tbsp whole roasted garlic ½ tsp salt ½ tsp freshly ground black pepper To roast the garlic, use a whole bulb and slice off the very tops of the cloves. Coat with one teaspoon olive oil, wrap in foil and roast for 30 minutes at 400°F. In a bowl, mash the avocado and garlic together with a fork until well incorporated. Stir in the salt. Set aside. Slice small slits into each radish. Use a paring knife to hollow out each one to make more room for the spread. Stuff each radish with the Read More

Appetizer / Breakfast / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / Nut-Free / Paleo / Side Dish / Vegetarian

Savory Pear & Onion Galette with Lemon Verbena (Gluten Free and Dairy Free!)

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  1 pie dough recipe – I used cassava flour and palm shortening with a dash of salt. (Trisha Hughes has a great recipe.) ⅓ cup sweet onion – thinly sliced ½ tsp coconut oil 3 bosc pears – thinly sliced into ⅛” 1 tsp salt 1 tbsp lemon juice ½ tbsp flour (I use cassava) 1 tbsp fresh lemon verbena ½ tsp extra virgin olive oil 1 tsp honey ½ tbsp balsamic vinegar   Prepare your pie dough and roll it out onto a piece of parchment paper. Preheat the oven to 375°F. In a medium-sized skillet, lightly sauté onions with ½ Read More

20 Minute Meals / Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Raw / Salad / Side Dish / Vegetarian

Cucumber Orange Salad

4 cups cucumber – seeded and chopped into 1” pieces 2 oranges – peeled, segmented and chopped 1 ½ cups jicama – julienned 1 cup red onion – chopped ¼ cup fennel – shaved 3 tbsp lime juice 1 tbsp orange zest ½ tsp salt Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated. Refrigerate for one to two hours, allowing the flavors to blend into each other. Serve with grilled salmon or steak. Enjoy!