Sally K. Norton

Vitality Coach, Speaker & Health Consultant

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Roasted Red Radishes

This is popular with both children and adults because roasting tames the spicy bite of a radish. These are simple and sure to please. I like them best when hot, fresh from the oven. Watch out – they go down like popcorn, and may not last long enough to make it to your dinner table. These can be offered as a warm party food, on tooth picks, or with dip.

Roasted Red Radishes

  • Servings: 4
  • Oxalates: 3 mg per serving
  • Time: 25 minutes
  • Difficulty: Easy
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Ingredients

3 bunches fresh radishes with tops removed (about 1 1/2 lbs.)
2 – 3 tsp. olive oil
mineral salt, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Clean and trim off the root ends. Quarter radishes from top to tail.
  3. In a large bowl, toss radishes with olive oil and salt.
  4. Distribute radishes on a parchment lined baking sheet with sides (jelly-roll pan).
  5. Place in the hot oven. After 5 minutes, lower heat to 375 degrees F. Continue to cook for about 20 minutes, until mostly translucent.
  6. Stir about 3 times during cooking.
  7. Serve immediately, as is.

Frugal option: Use the green tops immediately. Clean, chop and saute greens in hot coconut oil, add salt to taste. Three radish bunches will yield 2 small portions. To serve 4 people, add about 5 oz of chopped arugula greens and cook with the radish tops. Coconut oil gives greens a wonderful flavor.

One serving option is to toss the roasted radishes in with the greens just before serving.

In the photo below, the radishes are almost done. Notice that many have centers that are still white. I like them cooked a bit more – I’d put them back in the oven for an additional 5 minutes.

Roasted Red Radishes Fresh From the Oven

Roasted Red Radishes Fresh From the Oven

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Fresh Coconut Chutney

This thick condiment is wonderful with anything. Try it with fish, lamb, or beef. Or use as a dip for anything that is crunchy. (Try it with red pepper strips, apple slices, cucumber slices or spears, or Flackers flax seed crackers.)
Here is an appetizer or dessert idea: Try serving with simple fruit “kabobs” made with small pieces of pineapple, red seedless grapes, and apple chucks dipped in lemon water so they don’t brown. String the fruit pieces on toothpicks, offering the chutney on the side. This is a good picnic food. I like it as a snack while preparing dinner.

Fresh Coconut Chutney

  • Servings: 8
  • Time: Prep: 15 minutes; Total: 15 minutes
  • Difficulty: Easy
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Ingredients

1 lime, juiced (or more to taste)
2 cups washed cilantro leaves, loosely packed (1.5 oz.)
1-2 fresh or frozen red cayenne pepper(s), seeded and chopped
1 1-inch piece fresh ginger root, peeled and minced (or juiced with a garlic press)
1 small-medium Gala or Fuji apple, quartered, cored, and roughly cut up, or crushed pineapple, drained (a generous 1/2 C)
1 scant cup fresh or thawed frozen shredded coconut (available in Indian Market freezer section)
¼ tsp. Mineral salt, optional
1 tsp. honey or 1 T dextrose, optional (only if too tart or using as a dessert)

Instructions

  1. Combine the ingredients in a food processor fitted with a steel knife or a blender. Process until ingredients make a textured paste.
  2. Taste for seasoning and adjust as desired.

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Lime Lettuce Cucumber Smoothie

This is a simple tasty yogurt-based drink. Bright and cheerful flavor of lime accents the gentle flavors of cucumber and romaine. Oxalate per serving is about 15mg if using Gala apple, or 20mg per serving if using pineapple. To make a dairy-free version use coconut milk.

Lime Smoothie

  • Servings: 2
  • Oxalates: Low
  • Time: Prep time: 10 minutes; Total Time: 15 minutes
  • Difficulty: Easy
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Ingredients

2 Tbsp. flax seed, (sprouted is best, e.g. Go Raw Brand)
2 tsp. liquid coconut oil (medium-chain triglyceride or MCT oil) (optional)
Juice of 1 small lime
10 oz. plain whole fat yogurt (or whole milk Keifer) or 8 oz. coconut milk
1 Gala or Fuji apple, cored and sliced or ½ C fresh pineapple chunks (3 oz.)
1 medium English cucumber, peeled and chopped
1 – 2 C romaine lettuce, chopped
1 – 5 sprigs cilantro (opt.)

Instructions

  1. Put everything in a blender and blend thoroughly.
  2. Let it sit for 5 minutes before enjoying.
  3. Variation: If you own a high-powered blender, you can use frozen coconut and water in place of the dairy products.

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Mint Cilantro Chutney

This sauce is wonderful with grilled or roasted lamb and makes a dip for apple slices or cucumber spears. We like it on canned sardines. This also makes a good stuffing for fresh baked fish – see the variation below.

Mint Cilantro Chutney

  • Servings: 10
  • Time: Prep: 20 minutes; Total: 90 minutes (for chilling)
  • Difficulty: Not too hard
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Ingredients

1T lime or lemon juice (or more to taste)
3 T Water
1 – 2 T fractionated coconut oil or flax oil (opt)
1¼ cups washed fresh mint leaves, separated from stems, loosely packed (1 oz.)
1½ cups washed cilantro leaves, loosely packed (1¼ oz.)
1 -2 jalapeno chilies, seeded and chopped (opt.)
2 T chopped onion
1 garlic clove, peeled and sliced
1-3 tsp. freshly grated ginger root
¼ – ½ tsp. Mineral salt
1 tsp. honey or 1 T dextrose

Instructions

  1. Combine liquid ingredients and ¼ of the greens in a food processor fitted with a steel knife or a blender. Process until ingredients are smooth.
  2. Add remaining ingredients (gradually if using a blender). Adding enough water and additional walnut oil, if needed create a smooth paste.
  3. Taste for seasoning and adjust as desired. Chill thoroughly
  4. Try this with raw fish too.

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Green Velvet Cilantro Sauce

This sauce is wonderful with grilled roasted salmon, chicken, or lamb. Also use as a dip.

Green Velvet Cilantro Sauce

  • Servings: 8-10
  • Time: Prep time: 15 minutes; Total: 1½ hour (for chilling)
  • Difficulty: Not too hard
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Ingredients

1 1-oz. piece ginger, peeled and finely chopped
1 3-oz. bunch cilantro, lower stems removed (1.7 oz. leaves)
2 cloves garlic, peeled and crushed
1 C coconut milk
1 T Fish Sauce
1/8 tsp. white pepper
Pinch ground allspice
1 T lime juice (one half lime)

Instructions

  1. Place all the ingredients in a blender and process until smooth. Chill.

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Cilantro-Apple Salsa

This is wonderful with grilled roasted fish or chicken. Good with cream cheese, brie and other cheeses.

Cilantro-Apple Salsa

  • Servings: 8
  • Time: Prep time: 15 minutes; Total time= 1½ hour (for chilling)
  • Difficulty: Not too hard
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Ingredients

1 C cilantro, (30 – 40 grams) coarsely chopped
¼ C fresh mint leaves (3 grams) chopped
2 tsp. fresh lemon juice, in a med bowl
1 gala apple, quarted, cored, chopped, tossed with the lemon juice
1 habanero pepper, seeded, deveined
1 small tomato, (110) grams) peeled and diced
1 tsp. honey or 1 tsp organic sugar
1 small garlic clove, crushed
½ tsp. mineral salt
1/8 tsp. ground cumin seed or ¼ tsp. allspice

Instructions

  1. Place all the ingredients in a food processor and process briefly until ingredients are chopped fine. Use immediately or chill for later use.

Apple Cilantro Salsa

Apple Cilantro Salsa

Making apple cilantro salsa in Food Processor

Making apple cilantro salsa in Food Processor

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Fiesta Red Pepper Dip

This makes a good topping for burgers.

Fiesta Red Pepper Dip

  • Servings: 12
  • Time: Prep time: 15 minutes; Total time: ¼ hour
  • Difficulty: Not too hard
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Ingredients

14 ounces organic roasted red peppers, drained and rubbed to remove seeds, coarsely chopped
3 cloves garlic, chopped
2 tsp. fresh lemon juice
½ tsp. ground cumin
1/8 tsp. cayenne pepper (or more to taste)
2 (22 gm) scallion bottoms, chopped
½ tsp. Mineral salt such as Real Salt®
White pepper (opt.)
8 oz. Organic Cream Cheese
¼ C fresh cilantro (8 -10 gms)

Instructions

  1. Combine ingredients and stir until blended. Serve.

Serving dish wtih dip surrounded by cucumber sticks

Serving dish wtih dip surrounded by cucumber sticks

Fiesta Dip Ingredients

Fiesta Dip Ingredients

Food Processor with finished dip

Food Processor with finished dip

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No Peanut Sauce

This is very similar to Thai Peanut sauce typically served with chicken satay, summer rolls, or lettuce wraps. Makes a great dip too. Freezes well and keeps for about a week in the refrigerator.

No-Peanut Sauce

  • Servings: 8-10
  • Time: Prep time: 15 minutes; Total Time: 20 minutes
  • Difficulty: Easy
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Ingredients

1 T coconut oil
1 T Thai red curry paste
1 13.5-oz. can full-fat coconut milk
1 T honey (optional)
½ c pumpkin seed butter
2 tsp. fish sauce
1 T fresh lime juice or apple cider vinegar

Instructions

  1. In a medium sauce pan, heat the coconut oil over medium-low heat. Stir in the curry paste and heat until fragrant.
  2. Add the coconut milk and honey, if using. Stir and bring to a light simmer.
  3. Reduce heat to low, and allow to simmer for about 3 minutes. Remove from the heat
  4. Add remaining ingredients, stir until smooth.

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Smoked Trout Spread or Cream Cheese Fish Balls

 

This delicious treat was a hit at my seminar in St. Louis.

Smoked Trout Spread or Cream Cheese Fish Balls

  • Servings: 10
  • Time: Prep: 20 minutes; Total: 1 hour
  • Difficulty: Easy
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Ingredients

3 oz. smoked trout (skinned and boned), flaked
2 tsp. fresh lemon juice
1 tsp. Dijon mustard, to taste
1 large minced or crushed garlic clove
½ tsp. dill weed
¼  tsp. white pepper, to taste
8 oz. organic cream cheese

(optional: ¼ C unsalted sprouted pumpkin seeds, minced)

Instructions

  1. Mix the lemon juice with the mustard, garlic, dill, and white pepper.
  2. Combine all the ingredients in a food processor until smooth and creamy.
  3. To serve as a spread:
    1. Transfer to a small serving dish. Serve immediately, or cover and chill for later use.
  4. To make into balls:
    1. Use a small cookie baller to make small balls
    2. Roll the balls in minced pumpkin seeds.
    3. Chill for at least 1 hour before serving.
  5. Keeps for 6 days, or freeze indefinitely.

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Everyday Lemon and Olive Oil Dressing and Marinade

salad dressing

This dressing is in the style of a Caesar salad (but without eggs). It is so clean tasting we use it as our everyday “house” dressing. It’s certainly tastier than any commercial dressing you can buy. If you allow the flavors to mellow together for at least 30 minutes before dressing a salad, it will perform better as a dressing. It is important to use fresh lemon and high quality olive oil. You do not need to measure the lemon and oil, as this is a 1:3 ratio (three times as much oil as lemon juice).

Everyday Lemon and Olive Oil Salad Dressing and Marinade

  • Servings: 6 ounces (15 Servings
  • Time: 10 minutes
  • Difficulty: Easy
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Ingredients

2½ T fresh organic lemon juice (one lemon, usually)
1 – 2 cloves garlic (or use garlic infused olive oil for about 2 T of the olive oil)
2 – 3 tsp.  Dijon mustard
½ tsp. salt
1½ tsp. anchovy paste
¼ tsp. white pepper
6½ T organic olive oil

Instructions

Place the lemon juice and all the seasonings (except the oil) in an 8 ounce jar with a tight fitting lid and shake until the ingredients are well combined. Add the oil and shake until oil and lemon juice are completely blended. Refrigerate for future use. However, the dressing will keep for several days at room temperature. If using as marinade, increase the seasonings by about a third.

When you are preparing your salad, bring the dressing to room temperature, but keep the greens cold. Avoid pouring too much dressing on your greens. Serve your salad immediately after dressing it.

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Romaine Lettuce Head Bisected for Washing

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