Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Vegetable Buckwheat Stew with Watercress

So this recipe is glutenfree and has buckwheat in it. What?!?!? Wheat?? Well… even though the name itself has “wheat” in it, this grain (and wait for another surprise…drum roll please… is not a grain!) is gluten-free. You can find additional information about this wonder seed here.

So my mom has always been the nutritionist of our family (if I haven’t mentioned this already *big smirk*). She needs to know what the world eats, and how she can cook up a variety of cuisines with foods and vegetables from around the world. Needless to say, this directly translates into four to eight times the number of groceries trips we make to whole foods when she is visiting! On one such trip, we came home with a bunch of watercress. Mom had decided that we were going to do “something” with it. We didn’t know what, but we would make something! Coincidentally, we also happened to have picked up buckwheat on one such trip! and with the weather being the way it has been recently (this is California… Bay Area.. we need better weather! vent, vent.. ) another soup/stew recipe was born.. This stew is light and so very yummy… I am becoming Read More


Greens Swimming in Peanut Sauce

The other day I looked into my fridge and was completely stumped at what to make. I was exhausted from working all day and really just needed a break. Unfortunately I was hungry and I happen to be one of those people that gets really cranky if they get too hungry. Knowing this about myself, I knew I didn’t have time to fret about what to make. It had to be quick and easy. I needed something flavorful and unusual.. but nothing that was even remotely difficult.

You’ll enjoy this dish if you like peanuts or peanut butter. The peanut sauce give this dish a distinctive asian flavor without all the effort that normally goes into making an asian curry. It’s straight forward and a perfect way to get some tasty nutritious greens into your dinner.


Greens Swimming in Peanut Sauce

Makes: 4-6 servings
Ready in: 30 minutes


  • 1 bunch of collard greens (about 1 – 2 pounds of any greens would work really)
  • 2 tablespoons peanut butter (chunky or creamy — I used creamy here)
  • 3 medium carrots
  • 1 medium onion
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • about 1/2 cup water
  • 1 tablespoon olive oil


1. Wash the collard greens. Chop the entire leaf in bite sized pieces. I like to separate the stem from the leaf only portions so that I can cook the thicker parts longer.

2. Chop the carrots into circular pieces.

3. Chop the onions.

4. On medium-high heat, heat the olive oil in a pan. Once the oil is warmed up (a little runny and thin) add the onions. Cook till they are translucent; about 3 – 5 minutes.

5. Add the ground cumin and coriander. Saute for another minute.

6. Add the carrots and the thick portions of the collard greens. Allow them to cook for about 2 – 3 minutes.

7. Add the peanut butter and water. Mix till the peanut butter is well blended in the water. Bring the water to a boil on high heat then reduce to medium-low. Cover and cook till the carrots are just tender; about 3 – 5 minutes.

8. Add the remaining leafy portion of the greens. Stir till the leaves wilt. Add salt to taste – remember your peanut butter might be salted already. Serve hot!

This recipe has been linked at: Slightly Indulgent Tuesday, Two For Tuesdays,Delicious Dishes,Gluten Free Wednesdays


Butternut Squash Ginger Soup

When I think of pureed soups, I think – “Woo Hoo, my night off!”. They really are a working girl’s ticket out of a night of heavy lifting in the kitchen. Chopping is a breeze – since you’re going to puree the whole thing, you really don’t have to put much effort in getting the right cut. I generally end up throwing everything into a single pot, so clean up is simplified too. But heres the kicker – you can make a huge pot, freeze it or store in the fridge, and your next meal(s) is(are) done!

One of the obstacles I faced on SCD was that my fiber intake reduced significantly. Butternut squash is great at filling in that gap. Its an awesome provider of fiber without much fat. Its also a very good source of potassium and Vitamin C. And as an added bonus, it may have anti-inflamatory properties!

This hearty soup is wonderful – trust me you will enjoy it. And remember – butternut squash, though called a winter squash, is generally available year around (at least in the United States). So keep your eyes peeled!

Butternut Squash Ginger Soup

Servings: 4
Ready in: 50 minutes


  • 1 small butternut squash
  • 1 pound carrots (about 4 – 6 carrots)
  • 15 thin slices of fresh ginger (about 1 1/2 inches)
  • 3 cloves garlic
  • 1 onion
  • cinnamon
  • 1 tablespoon olive oil
  • Roughly 3 cups of water
  • salt and pepper to taste


1. Roughly chop up the onion. It doesn’t have to be perfect since we will be blending the whole thing in the end.

2. Crush the garlic cloves using the flat, back part of your knife and the base of your palm. You can also just mince it.

3. Peel the butternut squash with a vegetable peeler. Cut in half lengthwise and remove the seeds using a spoon. Chop into large chunks.

4. In a large soup pot, heat the olive oil on medium-high. Saute the onions till they become transparent; about 5 minutes. Add the garlic and saute for another 30 seconds.

5. Add 2 cups water and the butternut squash. Cover and allow it to come to a boil.

6. Meanwhile, peel the carrots with the vegetable peeler. Chop into inch long pieces.

7. Peel the ginger using the vegetable peeler. Slice it into about 1/8 inch thick slices.

8. Add the carrots and ginger into the soup pot. Add salt and pepper to taste. Add a few shakes of cinnamon. Add enough water to just cover everything in the pot.

9. Stir, cover and simmer on medium-low heat for about 20 minutes. The vegetables should be soft and easily pierced with a knife. If not, cover and allow it to simmer for longer.

10. Using a handblender, blend until the soup is a smooth puree. You can also use a regular blender or food processor. Serve hot! I’ve garnished my soup with a little chopped coriander, but that is completely optional.