Healthy Harvest Recipes from Keri Glassman

Keri Glass on The Doctors
Keri Glass on The Doctors

 

Sweet Potato Nachos

Sweet Potato Nachos

Ingredients:

  • 1 Sweet potato
  • 1 teaspoon Olive Oil
  •  Dash of Cayenne
  • Dash of Chili Powder
  • 3 mini sweet red/orange peppers, sliced
  • 1/4 white onion, sliced
  • 3 tablespoons salsa
  • 1/4 cup black beans
  • 2 tablespoons jalapenos
  • 1/3 avocado, cubed
  • 1 teaspoon cilantro

Directions:

  1. Preheat oven to 375 degrees
  2. Slice 1 sweet potato thinly, lay flat on a lined baking sheet, drizzle with olive oil, and toss with cayenne and chili powder.
  3. Roast for 10 -15 minutes depending on the thickness of sweet potato slices.
  4. While potatoes are roasting, add peppers and onion to a saucepan over medium heat to soften.
  5. Remove potatoes from oven, arrange them together as you would nacho chips, and top with salsa, black beans, roasted peppers, jalapenos, avocado.
  6. Put back into the oven for about 5 more minutes, top with cilantro.

 

Butternut Squash Broccoli Rabe Soup

Butternut Squash Broccoli Rabe Soup

Ingredients:

  • 1 teaspoon coconut or avocado oil
  • 1/2 teaspoon dried thyme
  • 2 cups leeks rinsed and chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ginger peeled and minced
  • 1 dash cayenne pepper
  • 4 cups diced butternut squash
  • 2 cups chopped broccoli rabe
  • 4 cups low sodium vegetable broth
  • 3/4 cup coconut milk
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt

Directions:

  1. Lightly coat the bottom of a large thick bottom pot or Dutch oven with oil. Place over medium heat.
  2. When oil is hot, add thyme and leeks, and cook until tender (about 5 minutes).
  3. Add garlic powder, ginger, and cayenne and cook until fragrant.
  4. To the pot, add squash, broccoli rabe, and vegetable broth. Bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer the soup until the butternut squash is fork tender (about 20 minutes).
  5. Remove from heat and allow the soup to cool slightly. Transfer to an upright blender – or use an immersion blender in the pot to process smooth.
  6. Stir in the coconut milk, nutritional yeast, and season with salt and pepper as needed. Serve warm.

 

 

Three Apple Crumble

Three Apple Crumble

Ingredients:

  • 1 cup old fashioned oats
  • 1 tablespoon honey
  • Dash vanilla extract
  • 1 tablespoon coconut oil
  •  6 cups diced or thinly sliced red apples
  • 1 1/2 teaspoons cinnamon
  • Dash nutmeg

Directions:

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine oats, honey, vanilla extract, and coconut oil.
  3. In a separate bowl, combine the apples, cinnamon, and nutmeg.
  4. Transfer the apple mixture into an 8-inch pan, and cover with oat mixture.
  5. Bake for about 1 hour (checking intermittently for doneness) until the apples are tender.

*Recipes courtesy of Keri Glassman