by Susan Brady | Nov 7, 2021
Chickpea Salad
Though brown rice and chickpeas are mildly acidic, the other ingredients balance them out making this a wonderful high protein, high fiber alkaline meal or side dish.
- 1 1/2 cups cooked brown rice
- 1 15 ounce can chickpeas, rinsed and drained
- 1 red bell pepper diced
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 3 tablespoons fresh line juice
- 1 teaspoons honey
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sliced almonds
- Salt and pepper to taste
Combine brown rice, chickpeas, bell pepper, red onion, and cilantro. Toss gently to combine. Whisk together lime juice, honey, olive oil,, salt and pepper. Pour over rice mixture and toss to blend. Sprinkle with almonds.
by Susan Brady | Nov 7, 2021
Butternut Squash and Kale Stir Fry
This wonderful seasonal dish is perfect with roasted chicken or turkey. Load up on a large helping of squash and kale to offset the acidic nature of the chicken or turkey.
- 1 1/2 tablespoons coconut unrefined coconut oil
- 4 cups cubed butternut squash
- 1 bunch kale leaves torn, stalks discarded
- 1/2 teaspoon sea salt
- Freshly ground pepper to taste
- 1/4 teaspoon chile powder or cinnamon depending on your tastes
Heat 1 tablespoon coconut oil in large skillet over medium high heat. Add the squash, sprinkle with salt, pepper and either chile powder or cinnamon.
Cook for several minutes until squash is golden brown and fork tender. Remove from skillet and put a side.
Add 1/2 tablespoon of coconut oil to the pan, heat and then add kale to skillet. Cook for 3 minutes, frequently tossing with tongs.
Add in the cooked squash and gently toss together.
by Susan Brady | Nov 7, 2021
Apple and Butternut Squash Soup
This Fall recipe is sure to give your bones a boost!
- 3 lbs butternut squash
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil plus 1 teaspoon for oiling squash
- 1 large onion diced
- 2 medium apples chopped
- 3 ½ cups low-sodium vegetable chicken or bone broth
- 1 teaspoon nutmeg ground
- 1 bay leaf
Preheat the oven to 350°F.
Cut the butternut squash in half lengthwise. Scoop out the seeds and lightly oil the flesh. Sprinkle both halves with the salt and pepper. Place the squash flesh side-down in a shallow baking dish and add 1/2 cup water. Bake until the flesh is fork-tender, about 1 hour.
Allow the squash to cool enough to handle. Scoop out the flesh and set aside.
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it turns translucent, about 10 minutes.
Add the squash, apples, broth, nutmeg, and bay leaf, and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes.
After allowing the soup to cool slightly, remove the bay leaf and purée the soup in a blender, or directly in the pot with an immersion blender, until smooth.
by Susan Brady | Nov 7, 2021
Roasted Cauliflower
Even if cauliflower isn’t your favorite vegetable, you’ll be a fan of this recipe!
- 1 large head cauliflower cut into florets
- 1 sliced medium onion
- 4 thyme sprigs
- 4 garlic cloves minced
- 3 tablespoons olive oil
- Sea salt
- Ground black pepper
- ½ cup grated Parmesan cheese
Preheat oven to 425 degrees
Combine and toss cut cauliflower, sliced medium onion, thyme springs, minced garlic and olive oil
Arrange in large baking dish and season with salt and pepper
Roast for 35-40 minutes, tossing occasionally, until almost tender
Sprinkle with parmesan cheese, toss and continue to roast for 10-12 minutes longer
by Susan Brady | Nov 7, 2021
Black-Eyed Peas with Collard Greens
This delicious dish can be served as a side dish or vegetarian main dish.One 2 cup serving provides approximately 400 mg of the bone building calcium!As featured in NY Times Cooking : Collard Greens: Rethinking A Southern Classic.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
- 1.5 cups black-eyed peas
- 3 tbsp extra virgin olive oil
- 1 large onion chopped
- 3 large garlic cloves minced
- 1 large bunch collard greens stemmed, washed and cut into ribbons
- 2 tbsp organic tomato paste dissolved in 1/2 cup water
- 1 bay leaf
- salt and pepper to taste
- feta cheese optional
Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.
