Roasted Root Veggies with Turkey
- 4 Small Carrots diced
- 1 Small Yam peeled and diced
- 1 Small Onion diced
- 1 Small Beet peeled and diced
- 1/2 Red Bell Pepper seeded and diced
- 1 Pound Organic Ground Turkey Meat
- 1 Tablespon Olive Oil
- 1 Teaspoon Dried Sage
- 1/2 Teaspoon Dried Basil
- 1/4 Teaspoon Sea Salt
- 1 Pinch Black Pepper
- 1/4 Teaspoon Chili Pepper (optional)
Preheat oven to 375 degrees. In a large bowl, mix all ingredients until well combined. Place in a baking dish and cover. Bake for 20 minutes, then bake uncovered for another 10 minutes to crisp vegetables.
Raw Kale Salad
- 1 Large Bunch Kale stemmed and finely chopped
- 1 Zest and Juice Large Lemon
- 1/4 Cup Extra Virgin Olive Oil
- 1 Clove Garlic minced
- 1/8 Teaspoon Sea Salt
- 1/4 Cup Toasted Pine Nuts
- 1/4 Cup Currants
- 1/2 Cup Kalamata Olives chopped and pitted
- Place the kale in a large salad bowl and add the lemon zest and juice, olive oil, garlic, and salt. Massage the mixture with your hands for 1–2 minutes to soften the kale.
- Add the remaining ingredients and toss to combine.
- Allow the salad to rest and soften for about 15 minutes before serving. Kale salad is best if eaten the same day but can be stored overnight in the refrigerator.
Sauteed Swiss Chard with Slivered Almonds
- 1/4 Cup Slivered Almonds
- 1 Tablespoon Extra Virgin Olive Oil
- 6 Cups Swiss Chard chopped
- 1 Pinch Sea Salt
- Preheat oven to 350°F. Place the almonds on a baking tray and bake for 6–7 minutes, until lightly toasted.
- In a sauté pan, heat the oil on medium heat. Add the Swiss chard and salt and continue to sauté until the chard is tender. Add the almonds and serve.
Chocolate Drizzled Winter Fruit
- Wash and pat dry pears.
- Quarter each pear
- Melt chocolate in a double boiler
- Take a spoon and lightly drizzle melted chocolate over each slice.
- Refrigerate for later or serve immediately
From The Blood Sugar Solution Cookbook