Category Archives: Sides

Braised Kale


1 lb. bag chopped fresh kale

1 lb. bag chopped fresh kale


Very large stock pot


  • 1 lb. bag of fresh chopped kale, washed
  • 1 small onion, sliced
  • 1 clove garlic, minced
  • 1/4 cup veggie broth or water
  • 4 Tbsp. soy sauce
  • 2 Tbsp. sugar (I used unrefined sucanat)
  • 1 tsp. sea salt
  • 1 tsp. ground ginger

The bag of kale looks like a tremendous amount, but it will wilt down within minutes to only about 5-6 servings.

In large stock pot, add veggie broth or water, onion, and minced garlic clove. Allow to sauté approximately 5 minutes. Add washed kale, cover pot, and simmer until wilted–about 5 minutes.

Once kale is wilted, and reduced dramatically in volume, add all spices, and cook uncovered for approximately 15 minutes, until tender and most liquid has cooked out.

Simple Black Bean Salad



  • 2 cans of black beans, drained and rinsed WELL
  • 1 can fire roasted, diced tomatoes
  • 1 package of frozen corn (16 oz.), thawed by running under warm water in drainer
  • 1/2 purple onion, diced
  • 1 can of water chestnuts, drained and rinsed
  • bunch cilantro, chopped
  • juice and zest from 1/2 lime
  • 3+ Tbsps. balsamic vinegar, to suite your taste
  • Salt and garlic powder, to your taste

Combine all ingredients in large bowl and serve. Taste even better after a few hours (or next day) after marinating in refrigerator.

Recipe from Ann Esselstyn in the book Prevent and Reverse Heart Disease

Country Cornbread


Country Cornbread recipe can be found at link below. Please NOTE that I added diced onions, 1 chili in adobe sauce, and baked in iron skillet for extra spice and crispiness. Recipe:


Country Cornbread recipe can be found at link below. Please NOTE that I added diced onions, 1 chili in adobe sauce, and baked in iron skillet for extra spice and crispiness. Recipe:

Garlic Mashed Potatoes & Mushroom Gravy


Garlic Mashed Potatoes. Recipe found at Garlic Mashed Potatoes. Recipe at

Recipe at

Mushroom Gravy. Recipe at


Baked Seasoned Fries


Baked Seasoned Fries


Baked Season Fries–

Slice potatoes in thick slices leaving skin on. Place in boiling water for about 10 or less minutes. Drain and place on lightly sprayed baking pan. Lightly spray potatoes with olive oil spray, and add, garlic powder, sea salt, and Mrs. Dash steak flavored seasoning to taste. Bake at 400 for about 15 minutes, until browned. Don’t skip the slight pre-boiling, it makes a huge difference in the texture of potatoes.

Rainbow Salad with Homemade Honey Mustard Sauce


Holy wow! Tried this new recipe for Rainbow Salad with homemade honey mustard sauce, and baked butternut squash. It’s awesome! And so easy! Recipe attached, but make your own honey mustard sauce from this simple recipe.

Honey Mustard Sauce–

1/2 cup Low-fat, eggless mayo (recipe in Dips & Sauces) or Veganaise
2 tablespoons prepared yellow ground mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice

Easy Salsa





  • 1 can fire roasted tomatoes (these are not hot, but full of flavor)
  • 2 cloves garlic
  • diced onions
  • small bunch of fresh cilantro (if you love cilantro like I do, add a lot!)
  • 1 chili (from a can of chilies in adobe sauce)
  • juice from one lime
  • sea salt
  • Lawry’s garlic powder to taste

Place all ingredients into a blender and lend for just a minute. I like mine still a little chunky. So simple and delicious!

Variation: I sometimes add frozen corn nibblets to this; just place frozen corn in drainer and run warm water over for just a few seconds, then add to salsa. 

Asian Green Beans

Asian Green Beans

Asian Green Beans


  • 1 lb. of fresh green beans, with ends clipped off
  • 1 small onion
  • 2 cloves of garlic
  • sea salt to taste
  • garlic powder to taste
  • veggie broth for cooking
  • Asian Sauce (recipe below)

In large pot, add approximately 1/2 cup of veggie broth and thinly sliced onion. Sauté for a few minutes until browned and caramelizing. Add a little more veggie broth, scrape any of the caramelized brown part and mix into broth. Add minced garlic and sauté another 5 minutes.

Add green beans and 3/4 cup veggie broth and cook on medium high heat for approximately 15 minutes covered, until slightly tender, but still somewhat firm. Careful not to overcook.

Add Asian Sauce with arrowroot powder and lower heat. It will thicken quickly. Cook another 5 minutes and serve.

  • Asian Sauce:
    ¼ cup Tamari (or soy sauce)
    ¼ cup water
    Lemon juice (1-1/2 Tbsp or juice from 1/2 lemon)
    ½ Tbsp sugar (I use an unrefined sugar called sucanat)
  • 1 tsp. minced garlic, I use kind from jar
    Arrowroot powder to thicken

Whisk all ingredients in bowl.

%d bloggers like this: