Cactus Fries

October 29, 2020 by Patsy L Holden

You can use any variety of wild regional prickly cactus, use the freshest and youngest pads for the most tender results.

You will need:

an electric fondue pot

young and tender prickly cactus pads

grapeseed oil (or any oil that has a smoking point over 400 degrees)

Your favorite flour for coating fries (I use Semilla Nativa gluten-free turmeric and garlic flour, available in Central Florida artisan stores)

(you could also use sprouted wheat flour or quinoa flour, add garlic powder or other spices to the flour if desired)

sea salt

optional – thinly slice onion is great addition!

Instructions:

1. Clean pads by scraping the prickly spines off with a knife, rinse and slice into long thin slices no more than 1/4 inch thick, place in a colander and rinse with water.

2. Boil cactus strips in a pot of boiling water for about 3 minutes, rinse again in a colander and cool. The strips will be slimy.

3. When cooled, heat about 1 1/2 inches of the oil to 400 degrees in the fondue pot. While heating, toss cactus strips with your choice of flour, making each piece is evenly coated. It should stick to the slimy strips well.

4. Place enough strips in your fondue pot to cover the bottom and let fry for about 7-10 minutes, or until crispy when removed. Sprinkle with sea salt. Turn over about halfway through. The fries will make a “nest” that stays together when you pick it up.

5. Remove when crispy onto a plate, and enjoy with your favorite condiments!

Kale/nut/apple salad with balsamic vinegar/maple syrup dressing

April 1, 2016 by Patsy L Holden

You can make a large batch of this, eat some immediately, then divide it into individual servings and have an easy-to-grab lunch or dinner the next day too! It keeps well for a day or two in the refrigerator and in a container with a lid or plastic wrap to protect it from the open-air.

Ingredients:

large bunch of chopped kale, or a large bag of chopped kale

several handfuls of various raw seeds and nuts (pecans, walnuts, sunflower seeds, sesame seeds, etc.)

2-3 diced apples, use both colors

handful of dried cranberries that are not coated in white sugar (fruit juice as the preservative is fine)

Place ingredients in a large bowl.

For the dressing:

2/3 cup filtered water

1/2 cup 100% pure olive oil

1/4 cup balsamic vinegar

1 1/2 tbsp Bragg’s liquid amino

1 tbsp stone ground mustard

Whisk ingredients in a bowl until thoroughly mixed and pour over the kale salad. Massage into the kale, nuts and fruit until all the kale is moistened with the dressing.

Refrigerate any un-eaten portion for up to 2 days.

Summer Greens and Vegetable Salad with Balsamic Dressing

January 11, 2015 by Patsy L Holden

You will need:

Romaine, Bok Choy, spinach, kale, arugula, wild greens like katuk (your favorite combo of leafy greens)

Combo of summer vegetables – yellow squash, red onion, green bell pepper, zucchini, broccoli, etc.

Chop vegetables into bite-size pieces and lightly steam, then cool to room temperature in a bath of chilled water.

Arrange leafy greens on a plate with the steamed veggies on top (after they have cooled).

Drizzle with the following amazing dressing recipe!

For the dressing:

5 tbsp olive oil

2 tbsp balsamic vinegar

2 tbsp apple cider vinegar

1 tbsp lemon juice

1 tsp dijon mustard (optional)

1/8 tsp garlic powder

1 tsp Italian seasoning or your favorite herbal seasoning blend

pinch of sea salt

(sesame seeds, sunflower seeds, raw pumpkin seeds, walnuts, etc can be used as extra toppings)

Tempeh “Nacho” Dip with tomatoes and Mexican seasoning

September 17, 2013 by Patsy L Holden

Replace your ground beef nacho topping or taco filling with this satisfying vegan version!

You will need:

1 block tempeh (see below)

coconut oil, grass-fed butter or ghee

1/2 medium onion, diced

3-5 carrots, shredded

Cherry tomatoes, halved (recently, I started using sun-dried tomatoes)

1 garlic clove, minced

1 package of your favorite organic taco seasoning mix

1/4 cup filtered water

Fresh scallions, chives, cilantro and basil, chopped

Celtic sea salt

Sprouted grain tortillas

1. In a skillet, heat the coconut oil and sauté the tempeh, tomatoes, carrots, onions and garlic until almost soft. Cover to keep heat inside the skillet.

2. Uncover, then add the Mexican seasonings, about 1/4 cup of filtered water, and mix well. Cover and let cook for 1 minute, stir it once while it cooks.

3. Uncover, add chopped herbs and toss, remove from heat. Season with Celtic sea salt if needed.

4. Toast several of the sprouted grain tortillas until they are crisp, let cool, then break into “chips.” You can spread butter on them, then season with Celtic sea salt and/or herbs before toasting.

Broccoli and apples with a tasty dressing

June 21, 2012 by Patsy L Holden

You will need:

1-2 heads broccoli, cut into bite-size pieces

(you may want to VERY lightly steam the broccoli, but not actually cook it)

1/2 cup chopped scallions

3-4 tbsp dried cranberries

1 cup apple, diced

1/2 cup seeds i.e. sesame, pumpkin, sliced almonds

For the dressing:

1/2 cup 100% pure olive oil

1/3 cup apple cider vinegar

4 tbsp plain goat kefir, or greek yogurt w/t live probiotics

2 tbsp purple (or sweet) basil, chopped

sea salt

1. Toss all the main ingredients in a large bowl.

2. Make the dressing and season it with sea salt, then toss with the main ingredients.

3. Chill for 30 minutes, serve.

(In the image, the broccoli is served with sweet potatoes that have been sliced into “fries” using a special grater for vegetables, then cooked in 2 tbsp coconut oil and sprinkled with sea salt. Stone ground mustard as the condiment.)