Steel cut oats are delicious and satisfying, but can take more time than I want to spend each morning cooking. Soaking the oats overnight significantly reduces their cook time, allowing this recipe to be a staple in my home. I mix it up by adding different nut or seed butters plus dried fruits such as apricots or juice-sweetened cranberries. And often, I double the recipe to make sure I have leftovers that can be reheated even more quickly another morning.
My oldest daughter, Sarah, was mastering the art of making Thai curry while I was testing recipes for my next book. She was so successful that I decided I had to include her recipe in the book. The recipe is all Sarah, but the ingredients were selected by me (I don’t know any 16 year olds who would select dandelion greens without some pressure). Super-nutritional, liver-healing dandelion greens make this Thai curry strong springtime medicine disguised as a delicious one-pot-meal.
THESE SQUARES ARE AS POPULAR WITH THE ADULTS in my family as they are with the children, whether we’re headed out for a hike, a run, a bike ride or even a road trip. Of course, they also make a delicious and satisfying year-round snack. Add your favorite toasted nuts, seeds or even dried fruit to suit your tastes and make your own unique creation.
When my children were young, I made this one-dish meal with frozen veggies and a more traditional pie crust. As they became more adventurous eaters, I added more dark leafy greens, and eventually exchange the crust for this hearty whole-grain topping. I'm not sure my family even remembers the original version, but they definitely love what it has become.
Also referred to as a “sunchoke,” this high-iron root vegetable is a nice alternative to potatoes and brings with it a welcome crunch. Serve them on their own or toss finished chokes with steamed collard greens or kale for a heartier and more colorful side dish.
Homemade granola is my go-to gift of choice. I fill it with super-nutritionals like high-protein nuts and seeds, plus heart and brain-healthy virgin coconut oil. I packaged it in a mason jar, tie it with raffia and voila! It’s delicious on its own or with rice or almond milk, sprinkled over hot cereal or turned into a treat for the holidays by coating it with dark chocolate and breaking it into bark.
“Only kale can save us now!” reads my favorite t-shirt! And really, is there a green that’s more nutritional? I don’t think so! When I started incorporating kale into my green salads I discovered that it broke down just enough to be easily digestible and was even more delicious raw than cooked! Now I can enjoy this powerhouse green year round. Add garlic, avocado and lemon and you have prescription-strength medicine disguised as a delicious gourmet salad!