Spring Seasonal Eating

These recipes were featured in our April 2009 newsletter:

Cauliflower Poppers
Egg Drop Soup
Garden of Peas
Kale Chips

Cauliflower Poppers


-1 head of cauliflower – broken in bite size pieces and washed
-¼ cup coconut oil or olive oil (I usually melt the coconut oil before pouring it over the cauliflower)
-1 tbsp sea salt (you may add more after they are cooked)

Preheat oven to 425 degrees. Line a cookie sheet with parchment paper. Put the cauliflower bites in a large bowl and drizzle with oil. Toss well so that each piece is coated.  Sprinkle with sea salt.  Place cauliflower in a single layer on prepared baking sheet.

Bake about 20 minutes or until golden brown.

Season to taste and Enjoy!

**you can substitute other spring vegetables – brussel sprouts, carrots, or broccoli**

** Coconut oil contains almost 50% of lauric acid, a 12-carbon saturated fat, which the body turns into monolaurin, a substance that efficiently kills parasites, yeasts, viruses and pathogenic bacteria in the gut.  Coconut oil also strengthens the immune system and promotes optimal development of the brain and nervous system. It protects against cancer and heart disease, and promotes healthy bones. Finally, coconut oil seems to be the best fat for ensuring the proper uptake of omega-3 fatty acids into the tissues.

Source:  Katherine Sumner,www.pureandsimplehealth.org

Egg Drop Soup


-2 Quarts chicken stock
-4 eggs
-sea salt and pepper
-2 TBSP finely chopped parsley (optional)
-1 cup greens of choice (swiss chard, kale, or spinach)
-4 TBSP finely shredded Parmesan cheese (optional)

(Serves 6)

Bring stock to a boil and skim.  Meanwhile whisk eggs.  While stock is boiling vigorously, add the greens cook for 5 minutes then add eggs in a thin stream, all the while beating the soup with a whisk.  Season to taste.  Serve into bowls and add cheese and/or parsley to taste!

Source:  Katherine Sumner, www.pureandsimplehealth.org

Garden of Peas


-2 tsp olive oil
-1 cup snow peas, trimmed
-1 cup sugar snap peas, fresh or frozen
-2 cups frozen peas (8 ounces)
-½ tsp freshly grated lemon zest
-4 tsp lemon juice
-1 tsp buttersalt to taste

Heat oil in large skillet over medium heat.  Add snow peas and sugar snap peas and sauté for 2 minutes.  Stir in frozen peas, sauté until heated through, about 3 minutes.  Remove from heat.  Stir in lemon zest, lemon juice, tarragon, and butter – salt to taste.

Great to pack for school lunches!

Source:  Katherine Sumner, www.pureandsimplehealth.org

Kale Chips


-1 to 2 bunches of kale
-1 tbsp coconut oil
-sea salt

Preheat oven to 425 degrees.  Remove kale from stalk, leaving the greens in large chip size pieces. Melt approximately 1 tbsp coconut oil.  Pour the oil over the kale and toss. Place the kale on a baking sheet then sprinkle with sea salt and bake for 5 minutes or until to starts to turn a bit brown.  Keep an eye on it as it can burn quickly!  Turn the kale over and bake another 5 minutes.  Remove and serve.

**you can also try sesame oil & sprinkle with toasted sesame seeds or coconut oil and sprinkle with curry!

Source:  Katherine Sumner, www.pureandsimplehealth.org

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