Sides & Starters

Mixed Greens

3 bunches Collards*, rolled up lengthwise and cut into thin shredspexels-photo-134877

1 head Cabbage*, rolled up and cut into thin shreds

½ green bell pepper, cut in half

1-2 garlic cloves, minced

½ onion, diced

¼ cup olive oil

1-2 tbsp apple cider vinegar

½ cup Vegetable stock or water, continue adding as needed

1 tbsp Kosher salt, or to taste

2 tbsp Seasoned salt, or to taste (optional)

1 tbsp Cracked Black pepper

*buy organic when available and when your budget allows

Serves 12-14

  1. Thoroughly wash greens and cabbage. I cut the greens, place them in the sink, sprinkle them with baking soda and give them a nice bath. Once they’re clean, I rinse them thoroughly. I remove the greens, then repeat this step with the head of cabbage.
  2. Using a stock pot on medium heat, add olive oil, and proceed to sauté the onions, then add the garlic, and green bell pepper. Cook for approximately 3 minutes, the sautéed vegetables should be translucent.
  3. Add the collard greens, vegetable stock (or water), apple cider vinegar. Cover and cook on medium high heat for 15-20 minutes adding stock ¼ cup at a time. Reduce heat to simmer for 20 more minutes.
  4. Add cabbage and cook for an additional 15-20 minutes. Taste the greens, they should have a bite; the cabbage should cooked through.
  5. Remove from heat and Enjoy!


Story: As I incorporate more vegetables into my diet, I use ingredients that not only taste good, but that I have discovered are power packed with health benefits. Do some research and you will discover for yourself why collards and cabbage can be very beneficial to your health. Traditionally, these greens would be made with smoked meats, but while in conversation with my Pastor, she mentioned that she does not use meat, but instead uses bell peppers to season her vegetables…I’ve been seasoning with bell peppers ever since and my family who loves the smoky flavor of smoked turkey in their greens don’t miss it at all! Cooking these greens will definitely help you dine well and be well. This is a great dish on its own and suitable for Vegetarians and Vegans; or I like to serve it with fish such as salmon or cod.





Cauliflower Mash


5-6 Cauliflower heads cut into florets

Olive oil

Kosher salt

Freshly ground black pepper

¾ cup Greek Yogurt

1 cup Vegetable Broth or Water



Preheat oven to 350° F.

Place cauliflower on a cookie sheet lined with parchment paper or foil. Drizzle with olive oil and mix to coat all sides. Lightly season cauliflower with salt and freshly ground black pepper. Roast the cauliflower until golden brown, flipping once. Once cooled, place as much cauliflower as your blender or food processor can reasonably hold, and then process on medium speed. Repeat with any remaining cauliflower. Place mixture in a pot on medium low heat. Stir in the Greek yogurt and add half of the broth. Add more broth as needed. Serve immediately.


  1. If you are using a blender, do not over blend, as you will end up with a baby food consistency.
  2. You may substitute chicken broth in this recipe.
  3. To make this recipe more substantial, you may add 3 Yukon gold potatoes peeled/ cut into cubes; boil them until tender and then mash them and incorporate them into the cauliflower mixture
  4. Add whatever flavors/ toppings you like to this base recipe: roasted garlic, sour cream/chives, cashew cheese (vegan), regular cheese, truffle oil or truffle butter (sparingly), sea salt, fresh herbs, even roasted nuts, etc.


Cauliflower “fauxtatoes” are a great alternative to mashed potatoes and they’re so flavorful; even the roasted cauliflower itself is so delicious and could be a stand-alone dish or side item. Cheers to good health!