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Danika's Healthy Recipes

 

 

Middle Eastern Vegetable Stew

 

• 2-3 tablespoons olive oil
• 1 onion, diced
• 4-6 garlic cloves, crushed or chopped
• 1 tsp each: salt, pepper, coriander, cumin, cinnamon, turmeric
• 2 tablespoons tomato paste
• 1/4 cup apple cider vinegar
• 1 tablespoon honey
• 1.5-2 C vegetable broth
Vegetables - use any vegetables you like that are seasonal. Quantities are estimated. Liquid line should be
below the vegetable line.
• 2 C butternut squash chopped into 1 inch cubes
• 2 C chopped carrots
• 1 C potatoes chopped into 1 inch cubes
• 2 C collard greens or chard
• 1 can chickpeas (optional)
• 1/2 C currants or raisins.


Heat oil in a dutch oven or large saucepan. Saute onions for 3-4 minutes until fragrant. Add garlic, spices, salt and pepper and sauté for another 2-3 minutes. Add vinegar, broth, tomato paste and stir to combine. Add vegetables, chickpeas, currants, cover the pot and simmer on low for 30-40 minutes until vegetables are cooked through. Cook time will vary depending on the size of cut vegetables. Serve over desired grain and garnish with cilantro or parsley. To make in the Instant Pot set to Saute and follow the above steps. After vegetables have been added seal the cooker and pressure cook on high for 8 minutes. Let naturally release for 5 minutes and then release the steamer.

 

 

 

Kohlrabi

 

• Kohlrabi
• Granny Smith Apple
• Mint
• Lemon juice
• Olive oil


Chop purple or green kohlrabi into thin matchsticks.
Chop granny smith apple into the same size matchsticks.
Slice thin ribbons of mint and add to slaw.
Dress with lemon juice and a little olive oil.

 

 

Quinoa

 

• 1 C quinoa
• 1 vegetable stock cube
• 2 tablespoons olive oil
• 1 C water
• 1 C coconut milk

You can use either a bouillon cube or ready made stick. Heat oil and add stock and then quinoa, water and
coconut milk. Simmer for 15 min and then put lid on and turn burner off. Let sit for 5 more minutes then
fluff with a fork.

 

 

Cashew Satay Sauce

 

• 1 small shallot, sliced
• 3/4 C cashew butter (store bought or soaked homemade)
• 1 can coconut milk
• 1/4 C coconut aminos
• 1 tablespoon molasses
• 1 tablespoon sesame oil

Combine ingredients in a saucepan and heat gently. Let cool and then blend in blender till smooth.

  

 

Curry Sauce

 

• 2 T ghee (or avocado oil)
• 2 tsp madras curry powder (from farmers market)
• 1 tsp Kitcheri spice mix ( By Countertop)
• 1/2 onion
• Knob of ginger - finely grated
• 1/2 each of red, orange and yellow bell peppers
• 3 cloves garlic
• Bamboo shoots (optional. Can add on the day. Do not blend if using for soup)
• Coconut milk
• Salt.

Heat oil in pan and add onion. Saute for 3-4 minutes then add spices and cook for another
2 minutes. Add garlic and ginger and peppers. Cook for another 3-5 minutes then add coconut milk. Cook for 5 more minutes at which point you can let it cool and refrigerate or add more vegetable or fish if desired. Curry base can be blended with vegetable broth and roasted vegetables to make a soup. Serve over rice or quinoa and garnish with cilantro.

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