Vegetables RSS



Sweet Potato Mash with Three-Beet Powder

Ingredients: 2 large sweet potatoes, peeled and chopped into 2-inch cubes 4 sprigs of fresh mint, chopped fine 2 tsp Dr. Cowan's Garden Three-Beet Blend Powder 1 tsp Dr. Cowan's Garden High-Protein Leaf Powder 3 Tbsp butter Directions: In a large pot, boil 2-3 quarts of water. Add the sweet potato, and boil until very soft, testing with a fork.  Drain the water from the pan. Add the mint, powders and butter to the sweet potatoes and mash until smooth and creamy. Serve warm. 

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Roasted Eggplant With Pepper Salt

  Ingredients: 1 large eggplant cut lengthwise into 2 pieces 2 Tbsp Dr. Cowan’s Garden Pepper Salt ½ cup olive oil Plain, full-fat yogurt Mint leaves Directions:   Preheat oven to 375 degrees.  Place the eggplant halves in an ovenproof dish. With the tip of paring knife, make cross-hatches across the surface of the eggplant halves. Stir the pepper salt into the olive oil. Drizzle onto the eggplant halves and squeeze gently to allow the oil to penetrate. Bake for 45 minutes, or until soft. Spoon about a quarter cup of yogurt into a bowl. Mince mint leaves and add. Place a dollop atop eggplant when ready to serve.

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Brussels Sprouts with Bacon

Ingredients: 2 lbs of Brussels sprouts, cleaned and halved 3 Tbsp ghee 4 strips of bacon, cut into large squares 1 medium yellow onion, peeled and chopped 4 cloves of garlic, peeled and chopped 3 tsp apple cider vinegar 1 Tbsp Dr. Cowan's Garden Winter Squash Powder 2 tsp Dr. Cowan's Garden Kale Powder Salt and pepper to taste Directions: In a large skillet, melt 1 Tbsp ghee over medium heat and add the bacon. Cook until lightly browned. Remove from heat and add the onion and garlic and allow to cook in the hot pan only until aromatic. Add the Brussels sprouts, Winter Squash Powder, Kale Powder, apple cider vinegar, salt and pepper, and remaining ghee. In a preheated...

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Crispy Leek Potatoes

Ingredients: ½ lb small, round potatoes 3-4 Tbsp olive oil 3 Tbsp Dr. Cowan’s Garden Leek Salt Freshly ground black pepper Directions: Preheat oven to 450 degrees. Steam potatoes in a steamer basket till tender, about 20 to 30 minutes. Carefully place potatoes on a baking sheet lined with baking parchment. With the bottom of a large fork or serving spoon, press down on each potato till they’re all slightly flattened. Drizzle olive oil over each potato. Sprinkle the Leek Salt generously over each potato. Add freshly ground black pepper to taste. Roast in hot oven till potatoes begin to brown and turn crispy, 10 to 12 minutes. Taste for seasoning. Add a bit of sea salt, if desired.

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Black Beans with a Veggie Kick

Ingredients: 1 can organic black beans, drained and rinsed in a colander  1/2 large yellow onion, chopped 2 cloves garlic, chopped 1 jalapeño pepper, diced 1 tsp Dr. Cowan's Garden Threefold Blend Powder 1 tsp Dr. Cowan's Garden Leek Salt  Directions:  Add beans to a small saucepan. Add vegetables and vegetable powders.  Stir until beans come to a slight boil, then reduce heat and simmer, covered, for about 5 minutes. You might need to add a half-cup or so of water to keep beans from sticking. Serve immediately.  Great with eggs, tacos, quesadillas, nachos and barbecue.

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