1 large head of green cabbage (about 2 pounds) sliced into 3/4-inch rounds
1/3 cup extra virgin olive oil, divided
6 to 8 Yukon gold potatoes (choose smaller potatoes over larger ones)
2 tablespoons finely chopped fresh dill
Kosher or sea salt and black pepper
Preheat oven to 425 F.
In a large pot, cover the potatoes with 1-inch of lightly salted water. Bring to a boil. Cook potatoes just until they can be easily pierced with a fork, but aren’t overly mushy. Depending on the size of the potatoes, this will take around 15 to 25 minutes. Drain. Cool.
Brush two rimmed baking sheets lightly with olive oil.
On one baking sheet, arrange the cabbage slices. Brush the tops with olive oil. Sprinkle with salt and black pepper. Stick the cabbage in the oven to give it a head start.
Raw Cabbage Slices
Cut the potatoes in half, width wise. Place the potatoes, cut side down, on the remaining baking sheet. Using your palm or a potato masher, press down on each potato, smashing it flat. If you like crispy potato skin, you can flip some of the smashed potatoes over. Generously brush the tops of the potatoes with olive oil. Sprinkle with salt and pepper.
Smashed Potatoes Before Going in the Oven
Put the potatoes in the oven with the cabbage and roast both pans until the cabbage is tender in the middle and the edges are golden brown (about 40 minutes) and the potatoes are lightly browned and crispy on the edges (about 30 minutes).
Remove the pans from the oven, sprinkle lightly with fresh dill.
½ cup raw cashews
½ cup dried pitted dates
½ cup raw organic cacao powder
1/3 cup applesauce
¼ cup organic cane sugar
¼ cup organic canned coconut milk
¼ cup organic coconut shreds
5 stemmed dried figs
2 Tbsp. organic unrefined coconut oil
1/2 tsp. baking soda
1/4 tsp. sea salt
1. Preheat oven to 325 degrees Fahrenheit.
2. Add nuts, cacao, sugar, salt, and baking soda into the food processor and process until combined and ground.
3. Add in dates, figs, coconut milk, coconut oil, coconut shreds, and blend until it’s a smooth batter. Add to a medium bowl and stir in applesauce.
4. Grease an 8 x 8 pan lined with foil and spread batter evenly over the foil.
5. Bake for 25 minutes. Let cool for 10 minutes before cutting. These brownies can be stored in the refrigerator for a week.
1/4 pound (2/3 cup) dried black beans, soaked in lightly salted water overnight
1/4 pound (2/3 cup) dried pinto beans, soaked in lightly salted water overnight
2 tablespoons extra virgin olive oil
1 red onion, chopped
3 garlic cloves, chopped
1 tablespoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 1/4 teaspoon kosher salt
1 1/2 teaspoon unsweetened cocoa powder
3 cups water
1 red bell pepper, chopped
1 green bell pepper, chopped
28 ounces canned or boxed diced tomatoes
After the beans have soaked overnight (6 to 8 hours), drain.
In a stove top pressure cooker (use at least a 6-quart pressure cooker, or larger), heat the olive oil over medium heat. Add the onion and garlic and saute for 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne. Saute a minute or two then add the beans, salt, cocoa powder and water.
Secure the lid on the pressure cooker. Once the pressure cooker is quietly hissing (after about 2 minutes) and the pressure indicator pin has popped up, set a timer for 10 minutes. When the valve really starts to hiss a minute or two later, turn the heat down to medium. When the 10 minute timer goes off, turn off the heat and leave the pressure cooker on the stove, letting the valve release naturally (this will take 10 to 12 minutes).
Open the lid away from you, being aware of hot steam and water that may drip off the lid.
Add the bell peppers and tomatoes. Simmer without the lid over medium-high heat for 25 minutes. Stir occasionally.
Serve with garnishes such as grated cheese, sour cream, raw bell peppers, green onions, cilantro or avocado.