These dairy-free mashed potatoes use a combination of stock and ‘clean’ mayo to create creamy mashers, just like the real deal.
Sesame Carrots with Kasha
Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Vegetarian, Vegan
Coconut oil adds healthy fat and sweetness to these tender carrots, while a kiss of sesame, ginger, and coconut aminos make this dish easy to love. The addition of toasted buckwheat groats, aka kasha (optional), adds sparks of texture and flavor to each bite, but you could also toss in some cooked short-grain brown rice for a similar effect. We lick the platter clean when I serve these alongside fresh grilled salmon, but any seafood or simple grilled meat will work well as a sidekick.
Here’s some info about the thyroid-friendly nutrients in this dish:
- 1 cup of carrots contains 3.6 grams of fiber, which can help relieve constipation sometimes caused by thyroid conditions. They are also low in calories and a good choice for weight loss.
- 1 cup of carrots provides 428% DV of Vitamin A.
- Consumption of unrefined coconut oil has been touted for its benefits to thyroid sufferers.
- A cup of kasha or buckwheat groats has 4.5 grams of fiber and a very low glycemic load, which can aid in weight loss.
- Kasha or buckwheat groats provide 7% RDI of Tyrosine and 7% DV of Zinc, which are key thyroid nutrients.
Sesame Carrots with Kasha
This family-friendly side is delicious with salmon or most any kind of simple grilled meat. Adapted from “It’s All Good” by Gwyneth Paltrow. Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo, Vegetarian, Vegan.
- 1/2 cup raw buckwheat groats*
- 1 cup water
- 1 1/2 tbsp. unrefined coconut oil
- 2 tsp. finely minced ginger
- 4 large carrots, peeled and julienned
- fine sea salt, to taste
- 1 tbsp. Mirin**
- 1 tsp. toasted sesame oil
- 2 tsp. coconut aminos, (an alternative to soy sauce)
- 2 tsp. toasted black sesame seeds
Toast the raw buckwheat groats in a dry, medium saucepan, over medium heat, about 5 minutes, or until slightly browned and fragrant. Add 1 cup water to pan and simmer, covered, anywhere from 10 to 20 minutes, testing frequently for doneness. Texture should be like a very soft nut: chewy, and neither raw nor mushy. I usually pull mine off the heat after 13-15 minutes. Once yours are cooked to your liking, drain off excess water and set aside.
In a large skillet, melt the coconut oil over medium-high heat. Add the ginger and cook, stirring until fragrant, about 30 seconds. Add carrots, a hefty pinch of salt, 1/4 cup water, and mirin. Stir to combine.
Cook, stirring until the carrots begin to soften and most of the liquid has evaporated, 5 to 10 minutes.
Stir in toasted sesame oil, coconut aminos, black sesame seeds and cooked Kasha. Taste and adjust seasonings and serve.
*Make sure you purchase BUCKWHEAT groats, as the term groats, used singly, is usually used to describe whole-grain OATS. The toasting step is important both in terms of both adding flavor and shortening cooking time. Toasted buckwheat groats cook in half the time as their raw counterparts.
As an alternative to groats, toss in some cooked short-grain brown rice for a similar effect.
**Mirin is a sweetened rice wine that can be found in the Asian/ethnic section of most grocery stores.