Category Archives: side dishes

Broccoli Rice with Leeks

~2 packages of Trader Joe’s broccoli rice (or 2 large heads of organic broccoli riced)
~2 garlic cloves, minced
~2 leaks, chopped into disks1/4” thick
~2 long celery stalks, sliced horizontally
~1/2 cup white onion, chopped
~1tablespoon ghee
~Celtic sea salt and pepper to taste
In a large pan, heat ghee and add garlic, onions, celery and leeks. Saute for 3-5 minutes then add broccoli rice. Stir until soft and combined. Add Celtic sea salt and pepper to taste and serve.





Chive Mustard Roasted Radishes

~ 2 bundles or 1 pound radishes, greens removed and halved
~1/2 tablespoon olive oil
~ salt and pepper, to taste
~ 1 tablespoon ghee
~ 1-2 teaspoons whole grain mustard
~ 1 tablespoon finely chopped fresh chives


  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper, then set aside.
  2. In a medium bowl, toss halved radishes with olive oil and a sprinkle of both salt and pepper until evenly coated. Bake 30-40 minutes, tossing half way and cooking until radishes begin to become lightly golden in spots and are tender throughout.
  3. Five minutes before radishes are finished cooking, melt butter. Whisk melted butter and mustard together until combined. Lightly stir in chives.
  4. Remove radishes from baking sheet, and place back into previously used medium bowl. Pour mustard mixture over radishes and toss until evenly coated. Serve immediately.


Roasted Carrots


  • 1 bundle of organic carrots on the stem
  • 1 teaspoon olive oil/grape seed oil
  • Pinch of sea salt
  • 1 teaspoon of fresh dill off the sprig


  1. Wash, cut stems and peal the fresh carrots
  2. Toss with oil to coat and season with dill and sea salt
  3. Place on a baking sheet and roast at 350°F for 20-30 minutes
  4. Garnish with fresh dill


Sautéed Mushrooms


  • 2 small cartoons organic mushrooms (button, crimini, any variety you chose)
  • 3-4 fresh thyme sprigs (1/2 tablespoon)
  • 2 cloves of garlic minced
  • 1 tablespoon coconut oil
  • 1 tablespoon ghee or organic pastured butter


  1. Remove stems from mushrooms and cut in quarters
  2. Sauté minced garlic in a pan with coconut oil for 1 minute
  3. Add mushrooms, ghee and thyme and sauté until mushrooms are soft (about 3-5 minutes on medium heat)
  4. Add Celtic sea salt to tastedsc_2778 


Eggplant Dhal

Eggplant Dhal
Eggplant Dhal
Write a review
  1. 1/2 cup red lentils
  2. 1 medium, eggplant
  3. 4 tablespoons of coconut or grape seed oil
  4. 1 bunch of scallion, chopped
  5. 1 tsp ginger powder
  6. 2 garlic cloves, crushed
  7. 1 tsp ginger powder
  8. 1 tsp chili powder
  9. 2 tsps turmeric
  10. 11/4 cup water
  11. Sea salt to taste
  12. Chopped parsley to garnish
  1. Heat the oil in a large saucepan.
  2. Add onion and scallions and lightly sauté them over medium heat, stirring frequently for 1-2 minutes.
  3. Add all the spices.
  4. Add lentils and water.
  5. Add eggplant and cook on low heat for 20-25 minutes. When lentils are tender, add salt to taste and mix gently. Serve with fresh chopped parsley to garnish.
  6. Optional ~ can serve on a bed of quinoa.
  7. Serves 4
Risa Groux Nutrition

Jicama Fries (Baked)

Jicama Fries (Baked)
Write a review
  1. 1 jicama (approx 1 pound), peeled and cut into ¼ inch thick fries
  2. 1 tablespoon of olive oil
  3. 1/2 teaspoon of Celtic (or Himalayan) sea salt
  4. 1/2 teaspoon of smoked paprika
  5. 1/4 teaspoon freshly ground black pepper
  1. Place jicama fries on a steamer and steam for about 20-25 minutes.
  2. Preheat oven to 400 degrees. Place a cooling rack on a cookie sheet.
  3. In a large bowl, toss the jicama fries with the olive oil and the spices.
  4. Arrange on the cooling rack and bake for 45 minutes until browned, turning halfway through.
  5. To make it crispier, broil for the remaining 5 minutes.
  6. Serve immediately.
Risa Groux Nutrition

Roasted Eggplant Dip

Roasted Eggplant Dip
Write a review
  1. 1 medium eggplant
  2. 1 red or white onion, peeled
  3. 2 red bell peppers, seeded
  4. 2 garlic cloves, minced
  5. 3 Tbsp. olive oil
  6. 1 tsp. Himalayan crystal salt or sea salt
  7. 1/2 tsp. freshly ground black pepper
  8. 1Tbsp. tomato paste
  1. Heat oven to 400 degrees. Chop eggplant, red peppers, and onion into cubes approximately 1” square and toss with garlic, olive oil, salt and pepper.
  2. Roast on a baking sheet for 45 minutes until lightly browned and soft, turning once during roasting
  3. .
  4. Put all in a blender or mini chopper and add tomato paste. Pulse a few times.
  1. Best served with fresh cut veggies or gluten free crackers.
Risa Groux Nutrition

Nancy’s Roasted Root Vegetables with Caper Vinaigrette

Roasted Veggies

Nancy’s Roasted Root Vegetables with Caper Vinaigrette
Serves 4
Write a review
  1. 4 parsnips (1 ½ lbs total)
  2. 4 medium red onions
  3. 2/3 olive oil
  4. 4 thyme sprigs
  5. 2 rosemary sprigs
  6. 1 head garlic, halved horizontally
  7. 2 medium sweet potatoes (1 ¼ lbs total)
  8. 30 cherry tomatoes, halved
  9. 2 tablespoons lemon juice
  10. ½ tablespoon maple syrup
  11. ½ teaspoon Dijon mustard
  12. 4 tablespoons small capers
  13. 1 tablespoon toasted sesame seeds (optional)
  14. Sea salt and pepper
  1. Preheat oven to 375 degrees. Peel the parsnips and cut into 2 or 3 segments, depending on their lengths. Cut each piece lengthways into 2 or 4. Pieces should be roughly 2” long and ½” wide. Peel the onions and cut each into 6 wedges.
  2. Place parsnips and onions n a large mixing bowl and add ½ cup of olive oil, thyme, rosemary, garlic, 1 teaspoon of sea salt and some pepper. Mix well and spread out in a large roasting pan. Toast for 20 minutes.
  3. While the parsnips are cooking, trim both ends of the sweet potatoes. Cut them (skin on) widthways in half, then each half into 6 wedges. Add the potatoes to the pan with the parsnips and onions and stir well. Return to the oven to roast for an additional 40-50 minutes.
  4. When the vegetables are cooked through and have taken on a golden color, stir in the halves tomatoes. Toast for 10 minutes more. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, remaining 2 tablespoons of olive oil and ½ teaspoon of sea salt.
  5. Pour the dressing over the roasted vegetables as soon as you take them out of the oven. Stir well, then taste and adjust the seasoning if needed. Sprinkle the sesame seeds over the vegetables in using and serve.
  1. Optional: Can use other vegetables such as carrot, cauliflower, beet etc.
Risa Groux Nutrition

Roasted Garbanzo Beans

Roasted Garbanzo Beans
Write a review
  1. 2 15 oz cans of organic garbanzo beans
  2. 1 tablespoon of olive oil
  3. 1/4 teaspoon of chili powder
  4. 1/4 teaspoon of cayenne pepper
  5. 1/4 teaspoon of garlic powder
  6. 1/4 teaspoon of Celtic sea salt
  7. A dash of paprika
  1. Preheat oven to 400
  2. Rinse, drain and fully dry garbanzo beans (Let them sit out for 10-20 minutes after towel dry)
  3. In a bowl mix the oil and spices all together
  4. Add in the dry garbanzo beans and coat with the mixture
  5. Place the coated garbanzo beans on a cookie sheet and place them in the oven for 50 minutes
  6. Turn off the oven and let the garbanzo remain in the oven for 10 more minutes
  7. Serve warm or at room temperature
Risa Groux Nutrition
RGN Roasted Garbonzo Beans

Sarah’s Summer Slaw

Sarah’s Summer Slaw
Write a review
  1. 2 yellow squash
  2. 2 zucchini
  3. 1 red pepper
  4. 1-2 carrots
  5. 4-5 radishes, sliced and cut into strips
  6. 2 green onions sliced diagonally
  7. ¼ red onion strips
  8. ¼ cup each fresh picked basil and parsley
  9. ¼ cup of torn spinach leaves
  10. 2-3 tablespoons pine nuts
  1. * Olive Oil
  2. * Fresh squeezed lemon juice
  3. * Celtic sea salt
  1. Julienne the squash, zucchini and carrots with a julienne peeler, mandoline slicer or shredder. Cut the red pepper, radishes and onions into diagonal strips. Toss everything in a big bowl with the olive oil, lemon juice and pinch of sea salt. Can be served under a piece of grilled salmon.
  2. Serves 2-4
Risa Groux Nutrition