Creamy Celery Root Puree


Celery root, celeriac, is a turnip like root vegetable cultivated for its edible bulb.  Although it smells distinctly like celery, this Mediterranean vegetable is not the root of familiar green celery but rather a different variety of the same family.

It is a delicious low carbohydrate alternative to mashed potatoes.  Celeriac has a rich, nutty flavor and is a great dinner side topped with gouda cheese, green onions, meat drippings or parmesan crisps.


  • 4-5 celery roots, peeled & cubed
  • 4 tablespoons butter
  • 6 cloves garlic, crushed
  • 1/2 cup chicken broth
  • 1 cup milk, enough to cover roots
  • 1/2 cup sour cream
  • salt & pepper


  • Peel, cut off outer skin, of celery root.  Rinse peeled roots.
  • Cube the roots into 1 inch squares.
  • Melt butter in large sauté pan with garlic.
  • Sauté, over medium heat, for 5 minutes, until the outside of celery root turns a golden brown.
  • Add chicken broth and enough milk so that tops of roots are covered.
  • Simmer for 25 minutes.
  • Transfer to a blender and add sour cream.
  • Puree until smooth.

Parmesan crisps add a crunchy component and salty flavor to this dish.



Nutritionally celeriac is—

  • low in carbohydrate: only 5-6% starch
  • rich in phosphorous: helps absorb calcium and maintain bone health
  • key component in maintaining cell membrane along with cholesterol
  • high in vitamin K: neutralizes radiation & antibiotics

Toasted Sesame Kale Salad


Winter leafy greens have a deep, rich hue combined with sturdy leaves.  Chopped or sautéed, they make the perfect flu-fighting accompaniment to your dinner or breakfast egg scramble.  Kale has a bold and salty flavor that will give you a high dose of vitamins and detoxify your body.  

This kale salad with toasted sesame dressing is bursting with flavors: salty—soy sauce, bitter—kale, spicy—cayenne pepper, buttery—sesame oil.  

Sesame oil not only has the best taste, the secret ingredient to most Asian dishes, but is high in omegas and a natural, anti-inflammatory agent.  It will build up your immune system and nourish your cells.  Sesame oil is my new favorite as it has the most unique and satisfying flavor.  While it may be a cost upfront, you only need a tablespoon here and there; so the bottle will last a long time.  Besides having a stable shelf life, it can tolerate high temperatures and is great for searing vegetables or ahi tuna.


Salad Ingredients

1 small bunch kale
1/4 red cabbage
1/4 cup red onions, finely chopped

Toasted Sesame Dressing

1 tablespoons soy sauce
1 heaping tablespoon toasted sesame oil*
1 tablespoon lemon juice
1 tablespoon toasted sesame seeds
2 cloves garlic, crushed
1/4 teaspoon cayenne pepper
sprinkle of sea salt


  • Finely chop all vegetables and place in large mixing bowl.
  • Whisk dressing together in a separate bowl.
  • Toss salad and dressing together and serve.

**Salad will keep for up to 2 days in the refrigerator.  

For a complete meal, try adding some chicken or steak slices.  

*For this salad I used toasted sesame oil rather than regular sesame oil as I think it has a richer butter and nut taste.  I used Spectrum Naturals, but have cooked before with Eden Organic’s toasted sesame oil.  Spectrum Naturals has a large bottle and is normally less expensive (I found mine at the local health food store on sale!).  Napa Valley Naturals has a cost-effective and fabulous line of oils as well.  All are great options!  Make sure that the oil is unrefined and not hydrogenated.


Roasted Root Vegetables with Mixed Greens and Goat Crumbles


Root vegetables.  These winter vegetables come in all shapes, colors, and sizes and sometimes are just plain weird looking! So why eat them? Well, going back to elementary science, we learned that roots contain the nutrients for a plant to grow and prosper into a beautiful and sturdy creation.  Plants and trees cannot survive without their roots.

Historically consumed throughout the world, tubers are an classic addition to stews, soups, and sautés.  Ethnic groups from Russia to Thailand to France recognize the powerful nutrients of root vegetables: vitamin C, potassium, iron and beta carotene just to name a few.  Why not aid your digestion and boost your immune system while eating a scrumptious dinner?

After roasting, these vegetables have a rich winter flavor and are a perfect accompaniment to your salad or steak dinner.  Toss them together with scrambled eggs in the morning.  The possibilities are endless.

I like to slow roast them so they remain soft and moist.  The roots have a buttery and comforting taste.

Golden beets might be my new favorite.  They are bright orange on the outside and when you cut them open they reveal a magnificent gold pop of color!

I love unique ways of cooking fresh garden vegetables.  This salad has spirit.  Try it, its delicious!

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2 parsnips

1 rutabaga

1 golden beet

3 red beets

3 tablespoons ghee (clarified butter)

1/2 teaspoon paprika

Mixed greens

soft goat cheese


4 heaping tablespoons olive oil

2 tablespoons champagne vinaigrette

1 tablespoon dijon mustard

Preheat oven to 375 degrees.

Scrub all root vegetables under water.  Dice in 1 inch cubes and place in a mixing bowl. I like to cut the red beets separately and place in a different bowl so the red juice does not stain everything.  Melt ghee on low heat with paprika.  Drizzle root vegetables with the melted ghee and sprinkle with salt and pepper.

Roast roots for 50 minutes total (after 25 minutes flip the vegetables in the oven).  Let vegetables cool.  The roots can be made the night before for a quick and easy dinner salad.

Golden beets have the greatest color!!!



I like to use Ghee as it has the best flavor and has a higher cooking point than butter.  It will keep the vegetables moist and will not burn.

In a salad bowl layer mixed greens, root vegetables and crumbles of goat cheese.  Drizzle the vinaigrette when ready to serve.  Not all of the dressing will be used!

I added pumpkin seeds for an extra crunch! If available, fresh pomegranate seeds would also be great.