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.
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 […]