Archive for the ‘Vegetable Side Dish’ Category

Glazed Carrot and Broccoli Salad-serves 4

| November 16th, 2015
Here is a great dish to bring to the holiday table and it’s healthy and delicious!
This is a beautiful dish that our family loves. Red beets, orange carrots green broccoli and salad greens make it a show stopper nutritionally and visually.
-To your good health, Lee Newlin
1 cup quinoa, rinsed well in a fine-mesh sieve
1/2 small yellow onion, chopped
2 cups of fresh broccoli tops only, broken into small pieces
3 tbsp apple cider or apple juice
3 tbsp maple syrup
1 tsp. salt and 1/4 tsp. freshly ground black pepper
2 medium carrots thinly sliced on a diagonal or julienned
1 medium steamed beet, peeled and diced
4 cups tender lettuce mix or Mesclun salad greens works perfect!
1 tbsp apple cider vinegar
Zest of one small organic lemon
1 tbsp fresh lemon juice
2 tsp dried dill or 2 tbsp fresh
1/4 cup olive oil
1. Preheat oven to 450°
2. Bring quinoa and 2 cups lightly salted water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is tender, 10-12 mins.  When quinoa is done add onion and broccoli to same pan; cover and cook for 1 minute longer and let sit for 15 minutes. Transfer all to a large bowl; let cool.
3. In a medium bowl whisk 3 tbsp. apple cider, maple syrup, 1 tsp salt and 1/4 tsp black pepper then mix in carrots to coat. Lightly wipe a rimmed baking sheet with oil then scatter carrots and roast until tender, 15-20 minutes. Let carrots cool in pan while you make the dressing.
4. Whisk dressing ingredients in small bowl until blended.  Taste and adjust if needed.
5. To quinoa bowl add beets, carrots, and half of dressing and toss to coat.
6.  Just before serving, add lettuce and remaining dressing and toss to combine.

Cucumber Bok Choy Salad

| August 18th, 2015

The health benefits of cucumbers are remarkable even though some people think that they are just filled with water and nothing else. The nutritional profile of cucumbers is quite high making them one of the best foods to include in your healthful arsenal of great recipes. This flavorful, easy to make, refreshing dish makes a perfect summer meal as well as a cleansing detox combo with cucumbers and bok choy.  It has been a great summer dish in our home.  While a spiralizer (like what you see in the image above) makes this meal come together quickly, if you don’t own one you can just slice the deseeded cucumbers with knife.  Do place them on paper towels to absorb excess moisture.

-To your good health, Lee Newlin


1. 1/4 cup organic peanut butter
2. 1-2 tbsp maple syrup (depending on how much sweetness you like)
3. 1 tbsp tamari sauce
4. juice of fresh 1/2 lime
5. 1/2 tsp sea salt
6. 1/2 tsp chili sauce
7. 1 tsp toasted sesame oil
8. 2 bunches baby bok choy or 1 bunch regular bok choy
9. 1 English cucumber organic (leave the peel on as it has loads of vitamin C)
10. 2 green onions sliced thinly
11.1/2 cup green bell pepper sliced thinly
12. chopped cilantro and chopped raw peanuts


1. In a small mixing bowl combine peanut butter, maple syrup, tamari, lime juice, sea salt, chili sauce and toasted sesame oil. Chill in refrigerator.

2. Thinly slice bok choy into slivers, chop some cilantro and peanuts for garnish

3. Run cuke through a spiralizer or slice into half moon pieces

4. To remove as much liquid out of the cucumber as possible, place on several paper towels and chill for at least an hour in the frig. This procedure prevents a soggy salad.

5. When drained of excess water, combine cukes with boy choy, onions and bell pepper in a large bowl and toss gently and return to frig until ready to serve shortly.

6. Just before serving add peanut sauce, a bit at a time, to cucumber and bok choy tasting as you go.

7. Serve immediately garnished with minced cilantro and chopped raw peanuts

Kale Secrets Revealed

| January 20th, 2015

One of the biggest obstacles people face when it comes to eating dark, leafy greens like the kale above is figuring out how to prepare them to make them taste delicious. Many older greens can taste bitter and tough when undercooked or mushy when overcooked. Knowing how to create tender, flavorful greens anytime of the year requires learning a few tricks like I’ve listed below. Once you’ve tried a few of these ideas you’ll be including these wonderfoods in many meals to come.                                           -To your good health, Lee Newlin

• Keep greens chilled in the refrigerator. They’ll keep for 5 days if in the proper storage bags ( I recommend “green bags” which remove ethylene gas from produce and are reusable) Use them as soon as possible to reap the health benefits fully. Do not wash kale before storing in the refrigerator as exposure to water encourages spoilage.
• Remove any thick stems (just hold the kale upside down by the stems and strip the leaves off with your hand), then stack large greens on top of one another, roll them into tight bundles and slice into thin ribbons. Don’t compost the stems!  They are loaded with nutrition and if finely chopped, can be sautéed along with onion. To get the most health benefits from kale, let sit for a minimum of 5 minutes after cutting and before cooking. Sprinkling with lemon juice while allowing the kale to rest prior to heat  can further enhance its beneficial phytonutrient concentration.
• Blanching reduces bitterness and softens the tougher greens of winter, which is useful if you want to follow up with a quick stir fry or to freeze them for later use. To blanch kale, stir stripped leaves into boiling water for a minute or two, drain, then immediately plunge into a bowl of cold water. Proceed with your recipe.
• Braising tenderizes and adds a deeper flavor. To braise, slow cook 1 pound of greens in 1/2 cup of salted cooking liquid (stock or wine or water) for about 20 minutes or until greens are tender and ready to eat. You could add other flavor enhancements like minced garlic, ginger at the beginning. We like tamari (soy sauce), mirin, just a tad of toasted sesame oil, a dash or two of hot pepper sauce and plum vinegar but do taste as you add to make it your own recipe.  Another favorite combination is simply minced garlic and ginger, diced onion and vegetable stock.   Braise until tender, usually 15 minutes.  Yum!
Use in Salads:
• While kale is a go-to green for soups and braising, it also works surprisingly well uncooked in salads. The key to turning these leaves tender enough to eat raw is to use your hands to massage the sliced thinly leaves with an acid like lemon, a bit of olive oil and salt and pepper
• To prepare the kale for a massaged salad, strip the stems and cut into thin ribbons. Then add dressing ingredients and using your hands, massage them into the greens thoroughly, which “collapses” or softens the leaves. You can let the kale marinate for a bit before serving.
• Using avocado instead of the olive oil is delicious! Just rub the juice of one lemon and one chopped fully ripe avocado into a cleaned, stemmed and shredded bunch of kale, then season to taste.  Mix in a cup of diced tomatoes and you will put this recipe on your “Foolproof” and “go to” list for sure.

For Breakfast, really?:  Try adding fresh arugula on top of toast with hummus.  We cannot eat it  without these amazing and delicious greens.

Swiss Chard with Garlicky Tomatoes

| September 3rd, 2014

Swiss Chard (2)
Serves 6-8

Swiss chard is a true cancer fighting food and is considered one of the healthiest vegetables you can eat. Among other benefits, it is very high in vitamins K, A, and C, magnesium, potassium and iron. Add this to your nutritional arsenal!


  1. 6 cloves garlic, chopped and allowed to sit for 10 minutes before cooking.
  2. 2 bunches of fresh swiss chard stemmed and leaves sliced thinly.  Dice stems.
  3. 1/3 cup extra-virgin olive oil
  4. 1 small onion, chopped
  5. 1 stalk celery, chopped
  6. 1 carrot, chopped ( I love how this sweetness balances the earthy flavor of the chard)
  7. Sea salt and freshly ground black pepper to taste
  8. 1 cup of dry white wine (don’t leave this out!)
  9. 8 cups of diced ripe tomatoes OR 2 (32-ounce) cans (I used roma)
  10. 2 dried bay leaves
  11. 6 basil leaves
  12. Sprigs of fresh thyme
  13. 16 oz. linguine or spaghetti style gluten free or regular pasta (try Bionaturae)
  14. Vegan parmesan cheese to sprinkle over each serving optional


  1. Start a large pot of boiling water to blanch greens
  2. Meanwhile in a separate large pot sauté onion and chard stems in oil med/high heat for 2 minutes then add garlic, celery and carrots, stirring often.
  3. Add salt and pepper and sauté all for about 5 more minutes.
  4. Add wine and reduce by half. This adds so much flavor
  5. Add tomatoes, bay and herbs and gently simmer on low for 45 minutes not covered. Stir often.
  6. Remove bay and thyme sprigs.
  7. Blanch chard leaves for one minute and carefully lift out of hot water into tomato mixture reserving water for pasta cooking.
  8. Simmer tomato mixture and chard leaves for 15 minutes.
  9. Start cooking pasta per package directions
  10. Once cooked, drain pasta then serve with the tomato chard mixture spooned over. 
  11. Parmesan sprinkled on top (omit for vegan)


Eat to Beat Arthritis Confetti Salad

| January 7th, 2014



This delicious salad is loaded with strong, anti inflammatory ingredients like raw walnuts, forbidden rice, dried cherries, celery and cayenne.  All of these ingredients are perfect for helping our bodies ease the aches and pains of osteoarthritis.  Brown and black rice are antioxidant-rich, but only black, forbidden rice contains anthocyanins, the purple and dark red pigments that add valuable nutrients to all berries. Anthocyanins antioxidants are associated with terrific health benefits, such as memory improvement and decreased risk of heart disease and cancer. 

 Coupled with the flavor of a power packed dressing, you’ll find this salad is fantastic for inflammation.  It’s perfect for gluten free, vegan and vegetarian friends —heck, it’s a salad everyone can love.                                         -To your good health, Lee Newlin



1 cup forbidden black rice (or short grain brown rice works nicely too)

1 cup frozen green sweet peas

1 organic unpeeled apple or ripe pear diced into small  pieces

1/4  cup dried cranberries or cherries roughly chopped

1/2  cup walnuts roughly chopped and very lightly toasted

1 large stalk celery diced  (celery has 20 anti inflammatory compounds, wow!)

1/2 cup sliced green onions finely chopped

1/8 tsp dried cayenne powder


2 cloves garlic (minced finely)

1 tbsp maple syrup

1 tsp white miso (paste)

2 tbsp olive oil

2 tbsp balsamic vinegar


2 tbsp sliced green onions or chives

4 tbsp lightly toasted sesame seeds

1 small carrot finely diced

Cook the rice in two cups of simmering water until tender, around 30 minutes. Over sink strain any water left over.  Fluff rice and let cool till just warm.

Gently toss the peas, apple, dried fruit, walnuts, celery, onion, cayenne and cooled rice together in a large bowl.

In a small bowl whisk together the ingredients for the dressing. Stir all into the rice just mixing  until all the ingredients are coated. Garnish with extra chopped onions, sesame seeds and carrot.

If you have time, allow rice to rest for at least eight hours or overnight in the refrigerator for flavors to come together. 

This is absolutely beautiful served in a buttercrunch lettuce leaf with avocado and thinly sliced red cabbage on top. Delissimo! 

Beautiful Layered Beet Salad

| June 26th, 2013

This has to be one of the most colorful, beautiful and vibrant salads that is loaded with nutrition and fights inflammation. I had marinated beets for the first time several years ago and never forgot just how wonderful they were with avocado.  Don’t forget- if you want to use different colors of beets roast and dress them separately so their color doesn’t bleed into the others.

1 pound fresh beets (red, golden or your choice)
1 tablespoon or more champagne white wine vinegar
1/2 teaspoon Celtic or sea salt
1 tablespoon extra virgin olive oil (make sure this is your best)
A large handful of cleaned young field greens or lettuce
1 ripe firm avocado sliced
1 teaspoon fresh lemon juice
Optional:  Blueberry chutney as featured in this photo

Clean and trim the greens to 1/2 inch from the beets and save greens for another meal
Place beets in a baking dish with water half way covering beets usually  an inch or so deep
Cover tightly and bake 350º 1 hour or until tender when pierced with a paring knife
Uncover, cool and cut the tops and bottoms off then peel.  The skins should slip off easily.
Dice the beets and sprinkle with the vinegar and the salt while beets are warm and let stand a few minutes to allow beets to absorb the flavors.

Taste and adjust with more vinegar or salt.  Toss with extra virgin olive oil.
Place beets on field greens then layer a few slices of avocado on top.
Scatter some of the blueberry chutney over each serving.
Drizzle olive oil and lemon juice over all and serve.

Blueberry Chutney (To use as a topping for the Marinated Beet Salad)

1 tablespoon olive oil
2 tablespoons minced shallot (a medium sized shallot)
2 teaspoons minced fresh ginger
1 medium garlic clove, minced
2 cups fresh blueberries
1/4 cup blueberry vinegar (Lee has an easy recipe) or red wine vinegar
3 tablespoons maple syrup
1/4 teaspoon Celtic or sea salt


Place a sauté pan over medium heat then add oil and shallot cooking until softened,  but not browned about 4 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.

Gently toss in blueberries, vinegar, maple syrup and salt and bring to a boil. Reduce heat and simmer until thickened, about 20 minutes.

Let cool to room temperature, pour into an airtight container and store in refrigerator for up to 2 weeks.

-To your good health, Lee Newlin

Massaged Kale Salad

| March 2nd, 2013


Kale has unsurpassed health benefits and is a giant when it comes to protecting our DNA from the damage caused by free radicals. The phytonutrients disarm free radicals before they can damage DNA.  It is my number one vegetable to never be without. Lacinato or dino kale has at least 2 x more sulforaphane than regular kale so seek it out.

This recipe was adapted from one that a great friend passed along to me and will make you a kale fan for sure with its fantastic flavor.  While it is a raw salad remember that the lemon will break it down and tenderize it.                                     -To your good health, Lee Newlin  October, 2009


Ingredients for salad

1 bunch cleaned Lacinato kale, stalks removed by stripping them out (like we worked on in class)

4 tbsp. extra-virgin olive oil (always use evoo for salads and cool foods-it maintains the vitamin E in the oil)

2 tbsp. fresh lemon or orange juice

½  Celtic salt (this is full of minerals) and freshly ground black pepper

1 tbsp. honey or maple syrup

1 very ripe champagne or regular mango, diced OR 1 cup or more of frozen mango slightly thawed

I ripe avocado diced (handle gently as not to mush the dice)

¼ cup lightly toasted macadamia nuts, pumpkin seeds or walnuts.  Don’t over cook them.

1 cup coconut shredded


Directions for salad

On a large cutting board chiffanade (slice very thinly around 1/4 inch) the de-stemmed kale leaves or just tear them into small bite sized pieces then toss into a large bowl.

Over the kale drizzle 2 T of the oil, citrus juice and salt. With your hands rub the kale for a few minutes until you notice that it is beginning to soften.  This is what breaks down any toughness of the kale.  I love to use baby kale as it is tender.  Cover bowl and set aside for a few hours or refrigerate overnight.
When ready to assemble, gently toss the mango, coconut,  honey and nuts.  Taste as you go, adding more olive oil, salt or lemon as you feel is needed- just don’t make it too oily.  Scatter avocado over the top and serve.


Haricot Vert (Lemon Lime French Green Beans)

| July 7th, 2012

This is a full of flavor and full of nutrition dish.  The tender french green beans are so delicious and pair beautifully with the citrus and parmesan.    Make sure and use organic lemon and lime as you are using the zest.  We love this with grilled wild salmon or with chicken.

1 # pound green French beans trimmed
1 T butter and 2 T extra-virgin olive oil

1/4 cup sliced almonds and 1 minced clove of garlic
2 T broth, chicken or vegetable
Grated zest and 2 T. juice of a medium lemon
Grated zest and 2 T. juice of a lime
1/4 cup chopped fresh chives or fresh dill or mix them
1/4 cup grated parmesan cheese

Fine-grain sea salt and freshly ground black pepper to your taste
Steam the beans for 5-7 minutes depending on their tenderness.  Cool in ice water and slice the beans on a diagonal into roughly 1/4-inch pieces.  If you are using a food processor, do them a handful at a time.  I think they look better cut by hand but if you are in a hurry go for the processor.

Melt the butter with the  olive oil in a large skillet over medium-high heat.  Add the garlic and almonds and stir until coated with oil cooking 1 min.  Add the broth and sliced beans.  Cover and reheat briefly.  Remove from the heat and stir in the zests, juices and the chives.  Season to taste with salt and pepper and  parmesan.  -To your good health, Lee

Lee’s Southern Braised Greens

| March 5th, 2012

Lee’s Southern Braised Greens serves 4-6

This is a staple recipe in our home as we eat a lot of greens on a year round basis. I am convinced it is the one vegetable that has the most power packed nutrition of all. Sadly, it always seems to be a mystery for the majority of folks as to how to prepare without losing delicious flavor and nutrition. As a result, many are missing out on a vegetable that is, calorie for calorie, probably the most concentrated source of nutrition of any food. Actually, what is most important about these dark leafy greens isn’t how you prepare them but simply that you EAT them!


  • 2 tablespoons olive oil or 4 slices of locally farm raised pork bacon
  • 1 medium onion diced
  • 1 red bell pepper diced small
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • Pinch of cayenne pepper (don’t worry, it won’t make it spicy hot)
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups chicken stock (homemade is best)
  • 1 cup of bottle beer
  • 2 tablespoons raw apple cider vinegar (Eden brand is good)
  • 2 tablespoons molasses
  • 2 ½ pounds of fresh greens cut into ribbons 1″ thick, such as kale, collard greens, or turnip greens rinsed well, picked over and tough stems removed


If using bacon, in a large, heavy pot cook the bacon over medium heat until it has rendered most of its fat, about 5 to 6 minutes. Remove the bacon and leave the drippings in the pan. Otherwise add the olive oil and continue with the recipe.
Add the onions, garlic, red bell pepper, salt, cayenne, and black pepper and sauté over medium heat until the onions are wilted, about 4 minutes.
Add chicken broth, beer, vinegar, and molasses and bring to a boil. Reduce liquid by half and begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and turning the greens as they wilt.
When all of the greens have been added, reduce the heat to a simmer. Then cook over low heat partially covered and stirring occasionally for about 15-30 minutes (depending on the type of greens used) till just tender. Check by tasting a few strands and add salt or pepper if needed. Remove lid if excess liquid remains and reduce a bit.
Chop the bacon and sprinkle over top of greens and serve.

Quinoa Cranberry Salad

| January 25th, 2012

Serves 4

Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. It is close to one of the most complete foods in nature because it contains all 9 amino acids, enzymes, protein, vitamins, minerals, fiber, antioxidants, and phytonutrients. It is easily digested and is a high-energy grain. It contains more calcium than milk and can even help balance your blood sugar. Quinoa is gluten-free and safe for those who are on a celiac diet. While being especially easy to cook, it can be enjoyed year-round because it’s versatile, light, fluffy, slightly crunchy and subtly flavored. We love it!


3/4 cup dried quinoa
1¼ cups vegetable broth or water
Pinch of sea salt

1/3-cup dried cranberries or cherries chopped
¼ cup walnuts or almonds chopped

2 cups cooked black beans
1 very ripe mango, peeled and sliced away from pit,then diced
2 stalks celery, diced
½ cup thinly sliced green onions
1/2 teaspoon sea salt

4 large Romaine lettuce leaves


1/4 cup extra virgin olive oil
2 tablespoons lime juice
1/4 cup apricot or mango nectar or juice
1 jalapeño, seeded and minced
1/2 cup chopped fresh mint
Sea salt and freshly ground black pepper


In a medium sized saucepan, combine the quinoa, salt pinch and vegetable broth then bring to a boil. Reduce heat, cover and simmer for 15 minutes. Once done add walnuts, cranberries or cherries and allow them to steam covered for 5 minutes off heat.

Place beans, mango, celery, green onions and salt in a large bowl. Fluff cooled quinoa with a fork and add to bowl. Gently combine.

In a small bowl, whisk together all ingredients for vinaigrette. Pour over salad and toss to coat. Taste for extra lime or salt and add.
Serve over lettuce leaves.

Nutritional Information:
300 calories~20.8 g protein~30g carbs~3.7g fiber