greens – ORGANIZED CHAOS

Roasted Acorn Squash with Collard Greens and Kale

October 19, 2015Leave a comment

1 bunch of Kale, chopped
1 bunch of collard greens
3 cloves of garlic, minced
2 Tbs coconut oil
1 lemon, for juice
1 acorn squash
2 Tbs maple syrup
1 tsp cinnamon
¼ tsp nutmeg
dash of salt and pepper
Pomegranate seeds
Preheat oven to 400′
Slice squash in half, spray with coconut spray
Mix maple syrup, cinnamon, nutmeg together and brush on to squash.
Bake 30 minutes
On stove-top, start your greens. Sautee garlic in coconut oil, once browns a little (about a minute) add 1 cup of water and blanche your greens-about 3 minutes, until softened.
Turn off stove, drain any remaining water and then mix in the lemon juice.
Once your squash is done, turn the oven down to 350 degrees.
Slice and Peel your squash.
In cast iron skillet, layer your greens, then sliced squash, sprinkle with salt and pepper and more cinnamon to your taste. Add in your pomegranate seeds and bake about 10 more minutes.

….and because everyone like OutTakes…Here’s a behind the scenes for you

Lime Mousse Pie

August 10, 2015August 10, 2015Leave a comment

Crust:
2 cup raw cashews
1 cup unsweetened shredded coconut
2 Tbs Vanilla
1 Tbs Lime Zest
2 Tbs Lime juice
Dash of salt
41 Tbs stevia
2 Tbs agave

mousse:
4 Large avocados
½ cup freshly squeezed lime juice
¼ cup lime zest
¼ cup agave
2 Tbs Vanilla

Dash of salt
1 Tbs Stevia

-Place crust ingredients in blender until dough like texture
-Spray 8 inch pie pan with coconut oil spray
-Press dough into pan
-Place all mousse ingredients in blender until smooth
-Pour mousse over crust
-Chill in freezer: 3 hours
-Cut and serve frozen

Green Bean Casserole

December 1, 2013August 7, 2015Leave a comment

Green Bean Casserole

1 box of vegan mushroom gravy
10 oz Cremini mushrooms, sliced and diced
3 Tbs flour
3 cans of green beans, drained
1 can crispy fried onion (Trader Joe’s brand are vegan)

Preheat oven to 375.

In a saucepan pour in mushroom gravy until warm, add in flour a tablespoon at a time to thicken the gravy. Add in mushroom, and cook on low until cooked through.

Drain the green beans and place in 6 x 9 baking dish. When gravy is ready, pour over green beans to cover. Lastly top with crispy onions.

Bake 20-30 minutes. Enjoy warm!

Roasted Brussel Sprouts

December 1, 2013August 7, 2015Leave a comment

Roasted Brussel Sprouts

1 lb brussel sprouts
5 Tbs olive oil
all your favorite seasonings, or to make life easier, purchase the “everyday” season at Trader Joes and it’s all there for you!

Preheat oven to 400 degrees.

Cut stem off brussel sprout and slice each in half. Place all brussel sprouts in a gallon size zip lock and drizzle in olive oil; shake ensuring all are doused.

Scatter on a baking sheet covered with tin foil.

Sprinkle with salt, pepper, and other spices to your liking.

Baking 20 minutes or until the edges are crisp and slightly brown.