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108
www.nutribullet.com
109
GOOD GRAINS SIDE DISHES
Sweet Potato Oven Cakes (makes 4 servings)
Enjoy this baked version of the pan-fried potato pancake.
• 3 medium sweet potatoes, peeled and coarsely grated
• 1/2 onion
• 1/2 cup 100% applesauce (no sweeteners, thickeners, etc)
• 4 Tbsp whole wheat flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
Preparation:
1
Preheat oven to 400 degrees.
2
Lightly grease a cookie sheet with olive or coconut oil.
3
Grate potatoes and onion into a large bowl. Add applesauce, flour, baking
powder, salt, and pepper and mix thoroughly by hand.
4
Place rounded mounds of the mixture on cookie sheet (about 3” diameter).
5
Bake for 20 minutes, flip with a spatula, and bake on the other side for
another 20 minutes or until golden brown.
6
Serve with more applesauce and grated horseradish.
Chard and Pine Nut Risotto
This dish takes some time (and a couple of pots and pans) to prepare, but its
decadent flavor and nutritious goodness are well worth the time and effort!
• 1 quart vegetable broth
• 5 cups water
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 2 cloves garlic, finely chopped
• 2 cups uncooked short-grain brown rice
• 4 cups coarsely chopped swiss chard leaves (about 1 bunch)
• Salt and pepper to taste
Preparation:
1
Mix broth and water together and simmer in a large pot. Leave simmering
and cover.
2
Toast pine nuts in a dry skillet over medium-low heat, shaking frequently to
brown evenly. Remove from heat when fragrant and brown. Transfer to a
separate plate to cool.
3
Heat oil in a medium pot over medium heat. Add onion and garlic and cook,
stirring occasionally, until softened, 4 to 5 minutes. Add uncooked rice and
chard and stir gently, until rice is toasted and fragrant, and chard is wilted
(roughly 4 to 5 minutes).
4
Add 1 cup of the broth-water mixture and cook, stirring constantly and
adjusting heat if needed to maintain a simmer, until liquid is almost
absorbed. Repeat process, adding about 1/2 cup of the broth-water mixture
each time until rice is tender, about 35 minutes.
5
Season to taste, transfer to a medium bowl, and sprinkle with toasted pine
nuts.
6
Enjoy!
NUTRIBULLET,
• 1 t
NUTRIBULLET,
• 1 t
sp baking powder
NUTRIBULLET,
sp baking powder
• 1
NUTRIBULLET,
• 1
/2 tsp kosher salt
NUTRIBULLET,
/2 tsp kosher salt
•
NUTRIBULLET,
•
1/4 tsp black pepper
NUTRIBULLET,
1/4 tsp black pepper
Preparation:
NUTRIBULLET,
Preparation:
NUTRIBULLET,
NUTRIBULLET,
1
NUTRIBULLET,
1
NUTRIBULLET,
ix broth and water together and simmer in a large pot. Leave simmering
NUTRIBULLET,
ix broth and water together and simmer in a large pot. Leave simmering
oast pine nuts in a dry skillet over medium-low heat, shaking frequently to
NUTRIBULLET,
oast pine nuts in a dry skillet over medium-low heat, shaking frequently to
NUTRIBULLET,
brown evenly. Remove from heat when fragrant and brown. Transfer to a
NUTRIBULLET,
brown evenly. Remove from heat when fragrant and brown. Transfer to a
eat oil in a medium pot over medium heat. Add onion and garlic and cook,
NUTRIBULLET,
eat oil in a medium pot over medium heat. Add onion and garlic and cook,
stirring occasionally, until softened, 4 to 5 minutes. Add uncooked rice and
NUTRIBULLET,
stirring occasionally, until softened, 4 to 5 minutes. Add uncooked rice and
chard and stir gently, until rice is toasted and fragrant, and chard is wilted
NUTRIBULLET,
chard and stir gently, until rice is toasted and fragrant, and chard is wilted
dd 1 cup of the broth-water mixture and cook, stirring constantly and
NUTRIBULLET,
dd 1 cup of the broth-water mixture and cook, stirring constantly and
LLC
edium sweet potatoes, peeled and coarsely grated
LLC
edium sweet potatoes, peeled and coarsely grated
/2 cup 100% applesauce (no sweeteners, thickeners, etc)
LLC
/2 cup 100% applesauce (no sweeteners, thickeners, etc)
bsp whole wheat flour
LLC
bsp whole wheat flour
sp baking powder
LLC
sp baking powder
/2 tsp kosher salt
LLC
/2 tsp kosher salt
1/4 tsp black pepper
LLC
1/4 tsp black pepper
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