I love to make these cool, fresh summer rolls for a light dinner when it’s too hot to turn on the stove. Salmon is one of the richest sources of omega-3 fats, best known for reducing inflammation, boosting mood, and improving memory and concentration. Salmon also contains nerve-relaxing tryptophan, which can aid in getting a good night’s sleep.
INGREDIENTS:
1 bunch thin asparagus, ends trimmed and spears cut in half
1 tbsp fresh lemon juice
1 tbsp all-natural, sugar-free mayonnaise, such as Vegenaise
2 tbsp prepared yellow mustard
5 oz (140 g) smoked salmon (sugar free), sliced into 2-inch by 3-inch by ¼-inch slices
½ cup fresh chives or dill sprigs
12 rice paper rounds (9-inch)
1 cup basil leaves
1½ cups pea or sunflower sprouts
DIRECTIONS:
1. Partially fill a large frying pan with water and bring to a boil over high heat. Boil asparagus until tender-crisp, about 2 minutes. Drain and rinse under cold running water to stop cooking.
2. In a small bowl, stir together lemon juice, mayonnaise, and mustard.
3. Fill a pie plate with lukewarm water and place beside a clean cutting board. Line up smoked salmon, mayo mixture, asparagus, and greens near the cutting board. Set a clean tea towel near the cutting board.
4. Dip one rice paper round at a time into water and soak until very pliable, about 30 seconds. Set wet rice paper round against a towel, gently dabbing it dry on both sides, and then lay on cutting board.
5. Place a slice of salmon along the bottom third of round. Spread a teaspoon of mayo mixture over salmon. With the tips in opposite directions, lay two asparagus spears on top of the salmon. Top with chives, basil, and sprouts.
6. Lift rice paper edge closest to you up and over filling, then roll tightly toward the center. When you reach the center, fold in sides. Continue rolling to form a log. Set roll, seam-side down, on a platter.
7. Repeat with remaining ingredients. As soaking water cools, replace with lukewarm water. Slice rolls in half diagonally to serve right away or leave whole and refrigerate up to 4 hours.
Makes 12 rolls.
It’s no wonder broccoli is such a popular superfood. It is packed with vitamins, nutrients, and fiber but only has 44 calories per cup. This recipe is full of flavor and maximizes broccoli’s nutritional benefits. Serve cold as an hors d’oeuvre or hot as a side dish.
INGREDIENTS:
4 cups broccoli florets
1 tbsp coconut vinegar
1 tbsp sesame oil
1 tsp wheat-free tamari or coconut aminos*
1 tsp prepared yellow mustard
1 tsp toasted sesame seeds
DIRECTIONS:
1. Steam broccoli until tender-crisp (about 6 to 8 minutes) and then drain.
2. Combine vinegar, oil, tamari, and mustard. Add broccoli and toss with mixture to coat.
3. Toast sesame seeds lightly in a nonstick pan and use as garnish.
Makes 4 servings.
*Coconut aminos soy-free seasoning sauce: Coconut aminos can be used anywhere you enjoy soy sauce, such as stir-frys, salads, and marinades.
I came up with this ultra-simple but delicious recipe one day when I had a crown of broccoli in the fridge and a house full of hungry people. I just threw everything into the blender and out came a delicious healing soup that fed everyone! Broccoli is loaded with anti-inflammatory nutrients. It contains sulfur compounds, which help the liver to neutralize toxic chemicals, and it is rich in powerful antioxidants. The florets and the stems of broccoli have almost the same amounts of nutrients, and fiber, so remember when you are making this soup that you can use the whole vegetable.
INGREDIENTS:
4 cups broccoli
4 cups vegetable or chicken broth
2 tbsp dairy-free basil pesto
Pink rock salt or gray sea salt, to taste
2 tbsp fresh lemon juice
2 tbsp virgin coconut oil
IF PESTO IS UNAVAILABLE, ADD THE FOLLOWING:
½ clove garlic
2 tbsp extra-virgin olive oil
1 tbsp dried basil
¼–½ tsp pink rock salt or gray sea salt
2 tbsp fresh lemon juice
2 tbsp coconut oil
DIRECTIONS:
1. Cook broccoli in broth until tender (about 8 to 10 minutes). Let cool slightly to allow for safe transfer to blender.
2. Add all ingredients to blender and blend until smooth. Alternatively, you can use an immersion blender.
3. Taste and adjust seasonings.
Makes 3 to 4 servings.
This simple, low-calorie vegetable borscht showcases the flavor and color of beets and red cabbage with a backdrop of fresh dill. Phytonutrients known as anthocyanins are what give beets and red cabbages their deep magenta color. These nutrients are powerful antioxidants that repair and protect our DNA from the damaging effects of free radicals.
INGREDIENTS:
1½ tbsp virgin coconut oil
1½ cups diced onion
2 cloves garlic, chopped
6 cups chicken or vegetable stock
3 cups julienned beets
1 cup julienned carrot
1 cup green peas (frozen if fresh not available)
1 cup diced celery
2 bay leaves
¼ cup apple cider vinegar
½ tsp pink rock salt or gray sea salt
1½ cups shredded purple cabbage
¾ cup chopped dill weed
DIRECTIONS:
1. Place oil, onion, and garlic in large stockpot and cook until onions soften, about 5 minutes.
2. Add all remaining ingredients except for dill and bring to a boil.
3. Reduce heat, cover, and simmer for 40 minutes. Add dill just before serving.
If you want the soup to be authentic and are ready to test dairy in the last phase of the SMTH plan, consider topping each serving with a tablespoon of sheep or goat yogurt for a creamy contrast to the sour soup.
Makes 8 servings.
Perfect for a hot summer night, this recipe created by Chef Ezra Title is really tasty, and it couldn’t be easier. Watermelon is high in natural sugar, but you can slow down the absorption and inevitable blood sugar spike it will cause by pairing it with oil and vinegar. Remember that the soup needs time to chill before serving. If you are avoiding nightshades, this soup tastes great without the red pepper but will be slightly thin. You can bump up the amount of cucumber by a cup.
INGREDIENTS:
½ cup diced red onion
8 cups large seedless watermelon, peeled and diced
1½ cups diced English cucumber
1 clove garlic, minced
¼ cup apple cider vinegar, divided
¼ cup extra-virgin olive oil, divided
Pink rock salt or gray sea salt, to taste
OPTIONAL ADDITION:
1 red pepper, seeded, peeled, and diced
DIRECTIONS:
1. Place all ingredients except oil, vinegar, and salt into a bowl and mix well.
2. Transfer half the recipe to a blender and blend at high speed. Add half the vinegar, and then slowly pour in half the olive oil. Salt to taste. Pour soup into a large bowl, then repeat the previous steps to make the second batch.
Makes 10 cups.
The fantastically talented Hannah Arthurs created this rich, warming soup while doing her co-op placement with my practice, Daniluk Consulting. Salmon is one of nature’s highest sources of vitamin D, the ultimate immune booster. A number of studies have found that fish oil helps reduce symptoms of rheumatoid arthritis, including joint pain and morning stiffness. If you suffer from arthritis pain, eating salmon regularly may allow you to lower your dose of non-steroidal anti-inflammatory drugs (NSAIDs). This soup will keep in Mason jars for a few days.
INGREDIENTS:
2 tbsp extra-virgin olive oil
3 tbsp honey
2 tbsp freshly grated ginger root
2 medium onions, thinly sliced
8 cups water
4 cups thinly sliced fennel (remove core first)
2 chicken boullion cubes
1 cup sliced shiitake mushrooms
1 tsp pink rock salt or gray sea salt
2 tsp cinnamon
3 tbsp fresh lemon juice
½ lb sockeye salmon fillets
1 cup chopped parsley
OPTIONAL ADDITION:
1 tbsp lemon-flavored fish oil
DIRECTIONS:
1. In a large pot over medium heat, add oil, honey, ginger, and onion, and sauté until onion is translucent.
2. Add water, fennel, boullion, and mushrooms, and bring to a boil. Add salt, cinnamon, and lemon juice. Reduce heat and allow soup to simmer, uncovered, for 15 minutes.
3. Add fish to pot, cover with lid, and poach for 10 minutes.
4. Serve soup, using ⅛ of the fish in each bowl, and garnish with parsley. For an extra anti-inflammatory boost, consider pouring fish oil into the soup as it cools.
Makes 8 servings.
No need for dairy in this soup! I have used coconut and cauliflower in this recipe to give it a thick and creamy texture. Asparagus is high in two classes of antioxidants called phenolics and flavonoids. These powerful antioxidants protect the heart and arterial walls from free-radical damage that causes the type of inflammation that can eventually lead to heart disease.
INGREDIENTS:
3 cups asparagus, ends trimmed
1 tbsp virgin coconut oil
1 clove garlic, crushed
3½ cups chopped leeks or white onion
4 cups vegetable or chicken broth
2 cups chopped cauliflower
½ cup coconut milk
1 tsp pink rock salt or gray sea salt
1 tbsp nutritional yeast
DIRECTIONS:
1. Cut stalks in ½-inch pieces and set tips aside.
2. In a large soup pot, over medium heat, sauté oil, garlic, leeks, and asparagus stalks until onions are slightly translucent, about 10 minutes.
3. Add broth and cauliflower. Bring to a boil, cover, and then lower heat and simmer for 30 minutes.
4. Add coconut milk, salt, and nutritional yeast, then purée soup with an immersion blender or food processor until smooth.
5. Steam asparagus tips for a few minutes until tender, and use as a garnish when serving the soup.
Makes 8 servings.
Sometimes when I am working, I get so focused on the task at hand that a few hours go by before I remember to nourish myself. Sound familiar? This soup is perfect for those moments when you want a healing meal but don’t want to stop working! I kid you not, it takes literally three minutes to prepare. Hemp hearts add a good dose of essential fatty acids, which are a great inflammation buster! The optional cooked squash adds extra creaminess.
INGREDIENTS:
8 cups loosely packed baby spinach
3 tbsp fresh lemon juice
1 tbsp coconut butter (raw is best)
¼ cup green onions (white parts and greens)
2½–3 cups heated vegetable stock or boiling water with an organic bouillon cube dissolved in it*
Pink rock salt or gray sea salt (if using low-sodium stock or bouillon), to taste
½ cup hemp hearts, divided
OPTIONAL ADDITIONS:
1 cup cooked squash or pumpkin
Drizzle extra-virgin olive oil or hemp oil
DIRECTIONS:
1. Pack spinach and all other ingredients except hemp hearts into a blender and blend on high for 2 minutes. Use 2½ cups broth if not adding the optional ingredients.
2. Let soup cool slightly for about a minute. Reserving 1 tbsp of hemp hearts, add the rest to the blender and continue to blend until silky smooth.
3. Garnish with 1 tbsp hemp hearts and enjoy.
*Look for organic bouillon cubes that are free of sugar and artificial flavors (e.g., MSG).
Makes 6 cups.
This soup is an excellent choice for those new to cleansing. Both avocado and tahini are rich in phytosterols that help to keep inflammation under control, while the ginger gives the soup a nice kick. Enjoy when freshly prepared, as avocado oxidizes quickly and does not keep long.
INGREDIENTS:
1 cup water
4 cups chopped broccoli
1 cup chopped red onion
1 cup chopped celery
4 cups vegetable broth
1 cup spinach (tightly packed)
2 tbsp finely chopped ginger root
1 tbsp wheat-free tamari or coconut aminos
½ tsp cumin
½ tsp turmeric
½ tsp pink rock salt or gray sea salt
1 tbsp lemon juice
½ avocado or 2 tbsp tahini
DIRECTIONS:
1. Lightly steam broccoli, onion, and celery in water for 10 minutes.
2. In a large pot, add steamed vegetables and all remaining ingredients except avocado and purée with an immersion blender until smooth. (Alternatively, use a large blender or food processor.) Add avocado at the end to prevent oxidation.
Makes 4 servings.
I struggle sometimes to get my father to eat enough cooked green vegetables. He resists my kale experiments, so I hoped that the delicate light flavor of bok choy would be a hit. When paired with shiitake mushrooms, a sweet Asian dressing, and lots of red pepper, this green veggie takes on sweetness without dominating. I was thrilled when my dad cleared his plate and uttered, “These greens I like, Julie. I am sad that there is none left or I would have had a second portion.” Next time, I’ll double the recipe!
INGREDIENTS:
1 tsp sesame oil
1 tbsp extra-virgin olive oil
1½ cups onion, coarsely chopped
2 cups chopped shiitake mushroom caps
2 cloves garlic, coarsely chopped
1 tbsp freshly grated ginger root
2 cups thinly sliced red pepper
6 cups baby bok choy, chopped into 2-inch strips
2 tbsp wheat-free tamari or coconut aminos
1 tbsp fresh lemon juice
1 tsp maple syrup or honey
¼ cup cashews for garnish
DIRECTIONS:
1. Have all ingredients ready before beginning to cook. Heat sesame oil and olive oil in a large pot over medium heat.
2. Add onion and stir-fry for 2 minutes or until soft.
3. Add mushrooms and continue to stir-fry for 2 minutes.
4. Add garlic, ginger, and red peppers. Toss for a further 2 minutes until peppers are just beginning to soften.
5. Add remaining ingredients, and cover for 2 to 3 minutes to steam bok choy.
Makes 6 servings.
Jicama (pronounced HE-kuh-muh) is a root vegetable that is popular in Mexico. It tastes like a potato crossed with water chestnut and pear, and it is super-low in calories (1 cup contains 46 calories and a whopping 6 grams of fiber). It’s high in B complex, vitamin C, calcium, iron, and potassium. The vegetable’s sweet flavor comes from the fructo-oligosaccharide also known as inulin, a type of soluble fiber that feeds the healthy bacteria in our gut.
INGREDIENTS:
1 jicama, peeled and cut into French fry shapes
1 tsp extra-virgin olive oil
2 tbsp nutritional yeast
Pinch pink rock salt or gray sea salt
DIRECTIONS:
1. Place jicama sticks in a glass dish that has a tight-fitting lid. Top with oil, nutritional yeast, and sea salt.
2. Place lid on and shake well, until all jicama slices are coated.
Makes 6 servings.
LEMON-ROASTED GREEN BEANS WITH CHOPPED HAZELNUTS
If you are bored of plain old green beans, try this fresh twist on green beans amandine. Green beans possess strong anti-inflammatory properties due to their high levels of carotenoid phytonutrients beta-carotene, lutein and zeaxanthin. This recipe also works well when you substitute zucchini, asparagus, or Brussels sprouts for the beans.
INGREDIENTS:
1 tsp extra-virgin olive oil
6 cups green beans, trimmed
1 medium onion, peeled, cut into 8 wedges
6 fresh marjoram sprigs (or 2 tbsp dried)
2 tbsp extra-virgin olive oil
½ tsp pink rock salt or gray sea salt
1 tbsp fresh lemon juice
1 tsp finely grated lemon peel
½ cup coarsely chopped hazelnuts
DIRECTIONS:
1. Position oven racks so 1 is in the top third of the oven and 1 is in the bottom third. Preheat oven to 325°F.
2. Coat 2 large rimmed baking sheets with 1 tsp oil, using your fingers to evenly coat.
3. Combine green beans, onion wedges, and marjoram in large bowl. Add 2 tbsp olive oil, sprinkle with salt, toss, and divide between prepared sheets.
4. Roast vegetables for 15 minutes.
5. Reverse position of baking sheets in oven, and continue to roast for 10 minutes or until beans are tender and beginning to brown in spots.
6. Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped hazelnuts. Gently toss.
7. Serve sprinkled with remaining hazelnuts.
Makes 10 side servings or 5 meal-sized servings.
Hard-boiled eggs have never tasted so spicy or looked so lovely. Wasabi powder adds a flavorful Asian kick to these deviled eggs along with a few health benefits. The pungent flavor of wasabi is due to its biochemically active isothiocyanates (ITCs). Research suggests that these ITCs have anti-inflammatory, anti-microbial, anti-platelet and anti-cancer effects. Note: Hard-boil and stuff the eggs up to a day ahead, then garnish when ready to serve. Garnished eggs can be prepared up to two hours ahead, then lightly covered and refrigerated until needed.
INGREDIENTS:
6 hard-boiled eggs
2½ tbsp all-natural, sugar-free mayonnaise, such as Vegenaise
¼ tsp pink rock salt or gray sea salt
½ tsp sesame oil
1 tsp wasabi powder (or less, depending on your preference)
½ tsp ground ginger
2 tbsp pickled ginger, drained
12 small watercress or parsley sprigs
½ tsp black sesame seeds
DIRECTIONS:
1. Cut eggs in half, crosswise. Slice a small piece off rounded ends so eggs will lie flat on plate.
2. Scoop out yolks and mash with 2 tbsp mayonnaise, sea salt, and sesame oil. Pile back into egg hollows.
3. Combine remaining ½ tbsp mayonnaise with wasabi powder. Cover separately and chill until needed.
FOR GARNISH:
1. Curl a small piece of the pickled ginger to form a rosebud shape, then tuck into each egg.
2. Put a small dollop of wasabi-mayonnaise on top and add a watercress or parsley sprig. Sprinkle with sesame seeds.
Makes 12 appetizers.
This energizing yet detoxifying soup is super-fast and easy and yet it tastes gourmet! Celery contains a phytonutrient called polyacetylene, which has been shown to provide relief from inflammatory conditions such as rheumatoid arthritis and osteoarthritis.
INGREDIENTS:
2 cups chopped beets
1 cup chopped apple
2 cups chopped celery
2 cloves garlic, chopped
2 cups chopped carrots
4 cups vegetable broth or chicken broth
2 tbsp freshly grated ginger root
1 tbsp fresh thyme or 2 tsp dried thyme
½ tsp pink rock salt or gray sea salt
¼ cup apple cider vinegar
2 cups unsweetened coconut beverage (2% fat) or other unsweetened non-dairy milk (hemp, almond)
1 cup hemp or sunflower seeds
OPTIONAL ADDITION:
2 tbsp dairy-free basil pesto
DIRECTIONS:
1. Add all ingredients, except coconut beverage and seeds, to a large pot. Bring to a boil, then simmer for 10 minutes or until everything is very soft.
2. In a blender, process the soup with coconut beverage and seeds until smooth. Top with pesto if desired.
Makes 8 servings.
ROASTED APPLE AND PARSNIP SOUP
When you make this soup, you fill your home with the warm smell of baking apples. And the parsnips are excellent for your health, too. Studies show that the compound falcarindiol (FAD), found in parsnips, has the ability to stop dendritic (or immune) cells from reaching maturity. The ability to suppress the immune system gives parsnips great potential to be part of a new therapy for the treatment of autoimmune and allergic diseases.
INGREDIENTS:
4 cups chopped parsnips
4 cups chopped apples
1 tsp pink rock salt or gray sea salt, divided
5 tbsp virgin coconut oil, divided
1 cup diced onion
1 cup diced celery
1 tbsp Dijon mustard
2 tsp ground ginger
2 tbsp apple cider vinegar
2 bay leaves
2 tsp cinnamon
4 cups water
4 cups vegetable stock
1 cup coconut milk
½ cup pumpkin seeds
DIRECTIONS:
1. Preheat oven to 350°F. Place parsnips and apples on a cookie sheet. Drizzle with 2 tbsp of coconut oil and sprinkle with a pinch of sea salt. Roast for 45 minutes.
2. Melt 3 tbsp coconut oil in a large pan. Sauté onions and celery until tender, then add Dijon mustard, the rest of the salt, and ginger. Add apple cider vinegar and stir around to deglaze the pan.
3. Add roasted apple and parsnips along with bay leaves, cinnamon, water, and vegetable stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Remove from heat, add coconut milk, and purée soup in a blender or with an immersion blender until silky smooth. Taste and adjust seasoning if needed.
5. Garnish with pumpkin seeds.
Makes 12 servings.
This flat bread comes out a beautiful shade of deep green and is slightly tender on the inside and crisp on the outside. It is a tasty way to sneak a little bit more kale into your diet. Kale contains high levels of sulfur compounds such as sulforaphane and isothiocyanates. Both of these compounds help the liver to perform a series of important tasks, including fat metabolism. Sulfur compounds help the liver to produce bile, which breaks down fat. Bile also filters toxins out of our blood. Eating kale optimizes your liver health, which can help you increase energy, lose weight, and reach your goals.
INGREDIENTS:
4 cups chopped kale leaves, spine removed and tightly packed
1 cup red onion, chopped
1 cup ground flaxseeds
⅓ cup nutritional yeast
½–1 tsp pink rock salt or gray sea salt
1 clove garlic
⅓ cup fresh parsley or 2 tbsp dried parsley
¼ cup chopped green olives, pitted
¼ cup dried figs
1 tsp dried oregano
1 tsp dried basil
1 tsp dried rosemary
2 tbsp extra-virgin olive oil
½ cup hemp seeds
Note: This recipe requires a large-capacity food processor. If yours is smaller, you’ll have to divide the recipe ingredients and process in 2 batches.
DIRECTIONS:
1. Preheat oven to 250°F.
2. Place all ingredients except hemp seeds in a food processer and process until smooth.
3. Stir in hemp by hand to avoid pulverizing the seeds.
4. Line a baking sheet with parchment paper. With a spatula, spread mixture out on baking sheet, to a layer of ¼-inch thick.
5. With a sharp knife, score mixture into 3-inch triangles and then bake for 20 minutes.
6. Remove baking sheet from oven. Place a separate parchment-lined baking sheet on top of the hot baking sheet and carefully flip over. Remove parchment paper from top of the crackers so they dry evenly. Bake for an additional 20 minutes.
7. Remove baking sheet from oven. Carefully lift parchment and transfer crackers to a wire rack. Allow to cool for 10 minutes.
Note: This recipe can also be made in a dehydrator at 120°F. Drying times will vary from 6 to 8 hours.
Makes 20 flat breads.
This is a “two for one” recipe because once you have marinated the fennel, you can reserve the marinade liquid, dilute it (add 2 cups of water), and enjoy it as a delicious lemonade. The fennel lends the lemonade a mild hint of licorice and some wonderful health benefits. Fennel is at the top of my list of anti-inflammatory foods, and you will see it in a lot of my recipes. This is because it contains a unique phytonutrient called anethole, which is both an antioxidant and anti-inflammatory compound.
INGREDIENTS:
1 large fennel bulb
3 tbsp fresh lemon juice
Pinch pink rock salt or gray sea salt
2 tbsp maple or coconut syrup or ¼ tsp stevia liquid or 2 grams stevia powder
⅓ cup water
DIRECTIONS:
1. Wash and trim fennel bulb. Remove core and quarter bulb, then slice it into long ½-inch-thick slices, lengthwise.
2. Mix lemon juice with salt, maple syrup, and water. Place in a large Mason jar and add fennel. Allow to marinate in the fridge for 30 minutes to a full day.
Makes 4 servings.
SMOKED SALMON TARTARE IN CUCUMBER CUPS
This is a great cocktail party appetizer. It is pleasing to the eye and easy to eat, and I love how the smoky, silky, and tangy salmon mixture complements the crisp and refreshing slice of cucumber. You may know that eating salmon is good for your heart—but did you know that it is good for the brain too? Studies have shown that eating salmon makes you smarter and happier! The brain is 60 percent fat, and most of that is the omega-3 fatty acid DHA. Eating salmon regularly has been shown to reduce the risk and incidence of depression and cognitive decline. This recipe may be made several hours ahead of serving.
INGREDIENTS:
4 oz smoked salmon (sugar free), finely chopped
3 tbsp finely chopped red onion
1 tbsp finely chopped capers
1 tbsp extra-virgin olive oil
2 tsp fresh lemon juice
1 tsp Dijon mustard
2 tsp chopped fresh dill
Pinch pink rock salt or gray sea salt
20 slices English cucumber, ½-inch thick
DIRECTIONS:
1. Place all ingredients, except for cucumber, in a bowl and combine gently.
2. Use a small spoon to scoop out some of the center portion of each cucumber slice.
3. Mound 2 tsp of the salmon tartare in the center of each cucumber slice.
4. Arrange on a serving tray.
5. Cover and store in fridge until ready to serve.
Makes 20 bites.
Onions are anti-inflammatory powerhouses but not when they have been dipped in batter and deep-fried in toxic oil! I have come up with a light and crispy onion ring recipe that preserves all of the goodness of onions. Try using purple onions—they contain resveratrol, a phytonutrient that has been found to work on a cellular level, affecting macrophages, lymphocytes, and dendritic cells (your soldiers of immunity) to lower inflammation and boost your immune system. Amaranth is a tiny, yellow grain that is rich in magnesium and reduces painful muscle cramps. Apple cider vinegar slows the release of sugar (from foods) into the bloodstream. When your blood sugar is balanced, inflammation is reduced.
INGREDIENTS:
Olive oil for brushing
2 egg whites
¼ cup non-dairy milk
2 tbsp apple cider vinegar
½ cup brown rice flour
1 tsp dill weed
1 tbsp extra-virgin olive oil
1½ cups puffed amaranth
1 tsp nutritional yeast
¼–½ tsp pink rock salt or gray sea salt
2 large purple onions, sliced into ¼-inch rings
OPTIONAL ADDITION:
½ tsp curry powder
DIRECTIONS:
1. Preheat oven to 350°F. Coat a baking sheet with light brush of olive oil.
2. Beat egg whites, non-dairy milk, vinegar, rice flour, dill weed, and oil in a bowl until light and foamy.
3. Combine puffed amaranth, nutritional yeast, and salt in a separate bowl.
4. Add separated onion rings to egg-white mixture and coat well. Drop a few onion rings at a time into the bowl with the amaranth mixture, gently coating the rings with the seasoning.
5. Spread evenly on the baking sheet and bake for 35 to 40 minutes or until crispy.
Makes 8 servings.
