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Real Food Recipes. Sustainable Living. Shining Health.

Posts tagged sustainable diet

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

Roasted Butternut Squash Wild Rice with Crispy Chard

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! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th.    Roasted Butternut Squash Wild Rice with Crispy Chard ¼ cup wild rice ¼ cup long grain brown rice 1 cup water 1 cup chicken broth 1 tsp salt ½ cup onion – minced 1 cup butternut squash – cubed 1 tsp cooking fat (lard or coconut oil) 1 bunch fresh chard – stems removed freshly ground black pepper to taste Soak both rices in one cup water overnight or at least one hour before cooking. Preheat oven to 400°F. Drain water from rice. In a medium Read More

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

Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

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 medium-sized delicata squash 2 tsp coconut oil ½ tsp salt 1 cup lacinato kale – stems removed 1 cup arugula 1 cup radicchio – leaves separated ¼ cup dried cranberries Cranberry Vinaigrette Dressing 1/4 cup olive oil  3 ½ tbsp pure cranberry juice 2 tbsp red wine vinegar 1 tbsp water 2 tsp honey ½ tsp yellow mustard ¼ tsp garlic powder ½ tsp salt dash of pepper Preheat oven to 400°F. Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ 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!

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

Saucy Garlic Okra

1 tbsp lard or coconut oil 3 cups okra 3 tbsp garlic – minced 1 cup onion – minced 1 tbsp ginger – grated ½ tsp all spice       1 tsp paprika      ½ tsp nutmeg       ¼ tsp cayenne powder    ¾ cup vegetable broth 1 tbsp tomato paste ⅓ cup coconut milk  ¼ tsp salt   Melt lard over medium heat in a large skillet. Add onions, ginger, garlic and salt, and sauté for two minutes.   Stir in the spices, vegetable broth, tomato paste, and coconut milk. Reduce heat to low and add the okra. Cover the pan and simmer over low heat for ten minutes. The okra is done when it is soft, yet still firm enough to keep it’s form. Serve over rice or as is. Leftovers will keep in the fridge for a few days and in the freezer Read More

20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / Nut-Free / Salad / Side Dish / Vegetarian

Sweet Corn and Peach Salad

Makes 4 servings. 2 ears of fresh sweet corn – cooked and kernels cut from cob 2 peaches – sliced 2 cups fresh basil – chopped ½ tbso olive oil 1 tsp apple cider vinegar ½ tsp salt ¼ chili powder In a large bowl, mix the olive oil, vinegar, salt and chili powder. Add in the peaches, corn and basil. Toss together gently. Serve immediately. Enjoy!