Side dishes provide substance and variety. Often interesting all on their own, good side dishes can help the main dish reveal its best look and taste.
Easy Creamed Canned Oysters - Canned oysters are inexpensive and easy to prepare; they round out a dinner menu with flare. Oysters are packed with protein, B-12, minerals, and other valuable nutrients, including omega-3 fatty acids and Vitamin D. If you want to used shucked raw oysters (sold in jars), see the variation.
Wild Rice Ring or Stuffing - Delicious option for a poultry stuffing or a ring of white and wild rice. This recipe features two traditional techniques for making rice a safe and digestible food. Soaking rice has many benefits, including creating a soft, risotto-like texture. On the health side, soaking improves digestibility by neutralizing phytic acid. The addition of bentonite clay […]
Cabbage with Shiitake Mushrooms and Dried Shrimp - When you need an Asian flavor, this Taiwanese dish uses simple pantry ingredients that are easily kept on hand. We adore this recipe!
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. […]
Fluffy Mashed Squash with Cheese - True comfort food is popular with guests, and excellent at Thanksgiving and other special occasions. This dish is an excellent replacement for mashed potatoes. A half cup of mashed potatoes will likely have at least 50 mg of oxalate. A half cup of this dish will have only 5-10 mg. Bake and drain the squash […]
Cauliflower Hummus - Serve as a tasty dip or spread, or as a side dish similar to mashed potatoes. You can use boiled, steamed, or roasted/baked cauliflower. Use fresh if you can, or frozen if you must. If you like garlicky hummus, add garlic. The cayenne goes a long way i this dish, taste before adding more. The […]
Persian Black-Eyed Peas - This is an easy dish, and surprisingly good. It makes a great left-over and will keep in the refrigerator for four days. Prep time: 30 minutes ¦ Total Time: 1 day, for soaking. Serves 6 as a side dish. Estimated oxalate per serving = 9 mg.
Cauliflower - Celebrate a low-oxalate favorite of mine, cauliflower. See the NYTimes’s (David Tanis) praise of the mild-flavored, versatile, low-oxalate, low-carb Cauliflower. Cauliflower also keeps well both in the raw state and cooked as a left-over. It is a convenient, make-ahead vegetable. Cooked, 1/2 cup contains only about 2.7mg oxalate; this is about 1/10 of the amount […]