Nutty-flavored flaxseed oil, high in omega-3 fatty acids, is available in the refridgerated section of many health-food stores. If you can’t find it, substitute with dark sesame oil. This recipe is from the book Fight Back with Food.
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The flavor of fresh dill and strawberries mingled together is quite an adventure for your taste buds! This salad spells summer and is great served for a special lunch or dinner. You can serve it as a side or as an entree. This recipe is from the book The Everything Lactose-Free Cookbook
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This is a perfect dish to take to a BBQ or a party. Prepare it the night before and just grab it out of the fridge when you’re ready to go!
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This tapenade is delicious on rye or whole wheat crackers, or added to hummus in a pita sandwich.
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Parsnip has a sweet, nutty taste and is high in soluble fiber, folate, and potassium.
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Mangoes are packed with vitamin A, known to have antioxidant properties and important to the immune system. A great alternative to the long-grain rice is brown rice. Though it takes a bit longer to cook than white rice, brown rice is rich in fiber and selenium, a trace mineral that is a compenent of antioxidant enzymes.
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Fresh corn on the cob is sweeter and more tender than the canned or frozen varieties and can be used in any recipe that calls for corn. Buy the corn still in it’s husk, strop off the husk, and remove the silk. Using a sharp knife, cut along the cob lengthwise, removing several rows at a time. Corn is a good source of thiamin, fiber, folate, and vitamin C.
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A rich and creamy pesto, this recipe is easy to make and saves up to 14 days in the refrigerator.
RInse and drain pistachios. In a high-powered blender, combine olive oil, basil, and garlic. Blend well until a thick green oil forms. Add pistachios and blend until rich and creamy. This recipe may be made with pine nuts as well. Makes 2 cups.
This recipe is from The Art of Raw Living Food by Doreen Virtue and Jenny Ross
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This simple dish can be served as a side for a sit-down dinner or as a salad at a buffet.
Using a large port with a steamer basket, steam cauliflower until tender-crisp, about 10 minutes. Meanwhile, combine parsley, scallions, garlic, olive oil, vinegar, tarragon, hot sauce, nutmeg, salt, and pepper to taste. When cauliflower is finished cooking and still warm, place in a large bowl, and pour dressing over it. Toss until fully coated, and serve warm or room temp. Serves 6.
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This is a perfect quick appetizer for parties!
Place each tortilla on a clean work surface. Spread equal amounts of hummus in a horizontal line about 1 inch from the bottom. Arrange the lettuce, red peppers, carrots, avocado, and sprouts on top of hummus. Season with sea salt and pepper, and roll up as if rolling sushi or a burrito, tucking in the sides as you go. Cut in half and serve as a sandwich, or roll tightly and cut into thick slices to be served on a platter. Cut diagonally for a pretty presentation. Yields about 4 halves or 16 slices.
Add any other veggies you like! Consider this version a simple foundation on which you can build.
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This is a very simple recipe that takes just minutes to make. The avocado compliments the salmon perfectly. This recipe is from the book Cuisine for Whole Health: Recipes for a Sustainable Life by Pauli Halstead.
Lime dressing:
Whisk the ingredients in a bowl. Set aside. In a heavy bottomed skillet on medium hot, heat the coconut oil. Sear the salmon for 1-2 minutes on each side. Recove to the dinner plates. Serve topped with the avocado slices and lime dressing. Serves 2.
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Brazil nuts are high in selenium, a mineral compound that can be difficult to find in food but is essential for our bodies. This milk is great on cereals and in smoothies. This recipe was taken from The Art of Raw Living Food by Doreen Virtue and Jenny Ross.
Rinse Brazil nuts will and drain. Blend 2 cups nuts and 3 cups water in a high-powered blender. Repeat. Save nut meal for other recipes, stored in a refrigerated airtight container (use within 24 hours). Blend nut milk with vanilla, cinnamon, and sea salt. Plan ahead by soaking the nuts 8 hours. The whole process of milking them should take about 20 minutes beginning to end!
Rinse Brazil nuts will and drain. Blend 2 cups nuts and 3 cups water in a high-powered blender. Repeat. Save nut meal for other recipes, stored in a refrigerated airtight container (use within 24 hours). Blend nut milk with vanilla, cinnamon, and sea salt. Plan ahead by soaking the nuts 8 hours. THe whole process of milking them should take about 20 minutes beginning to end!
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With a minimum of prep and a quick toss to combine, this refreshing summery salad comes together in minutes. To maximize the fresh citrus notes we use both grapefruit and orange juices, and orange zest, to make a tangy dressing that ties this bright salad together. Canned hearts of palm can be found in the international section of your local supermarket. Precooked shrimped are sold in the seafood section of most grocery stores.
1 pink grapefruit
1 tsp grated zest and 1 Tbsp. juice from 1 orange
2 shallots, minced
½ tsp ground cumin
¼ C extra virgin cold-pressed olive oil
Sea salt and pepper
1 Ib cooked and peeled large shrimp
14 oz can hearts of palm, drained, rinsed, and sliced thin
1 ripe avocado, pitted, skinned, and sliced thin
2 heads of Bibb lettuce, leaves separated
Segment grapefruit over bowl to catch juices. Set aside segments and transfer 3 Tbsp. reserved juice to large bowl. Add orange zest, orange juices, shallots, and cumin to bowl with grapefruit juice. Slowly whisk in oil until combined. Season with salt and pepper. Add shrimp, hearts of palm, avocado, grapefruit segments, and lettuce to bowl with dressing and toss to combine. Season with salt and pepper. Arrange lettuce leaves on individual plates and top with remaining ingredients. Serve and enjoy!
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If you like spicy food, look for a container of hot Madras curry and use it in place of regular curry powder. Grinding your own turkey guarantees that it will be lean.
1 Tbsp. extra virgin cold-pressed olive oil
1 large red onion, finely chopped
3 cloves of garlic, minced
2 Tbsp. fresh minced ginger
1 red bell pepper, diced
1 ½ tsp curry powder
¼ C tomato sauce
4 Tbsp. chopped mango chutney
1 Ib lean ground turkey breast
1/3 C plain yogurt
¼ C chopped cilantro
1 slice of whole wheat sandwich bread, crumbled
½ tsp sea salt
In a small skillet, heat the olive oil over medium heat. Add the onion, garlic, and ginger. Cook while stirring for about 5 minutes. Measure out ½ C of the onion-ginger mixture and transfer to a bowl. Add the bell pepper to the mixture in the skillet and cook for 4 minutes (or until tender crisp). Stir in the 1 tsp curry powder and cook for another minute. Stir in the tomato sauce and 2 Tbsp. of chutney. Bring to boil for 1 minute. To the reserved onion-ginger mixture, add the remaining ½ tsp of curry powder, 2 Tbsp. chutney, the turkey, yogurt, cilantro, crumbled bread, and salt. Gently shape into patties. Preheat the broiler and broil the patties until cooked through. Serve the burgers with the sautéed pepper mixture on top. Enjoy!
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In this braise, chicken breasts are cooked with a hearty mixture of typical North African ingredients; chickpeas, lemon, cilantro, and apricots.
½ C dried apricots
1 C boiling water
1 Tbsp. extra virgin cold-pressed olive oil
1 large onion
4 skinless chicken breast halves
6 garlic cloves, minced
2 celery stalks, thinly sliced
1 C canned chickpeas, drained and rinsed
1 can no-salt-added stewed tomatoes
2 tsp. grated lemon zest
2 Tbsp. ground coriander
½ tsp pepper
½ C chopped cilantro
In a small bowl, combine the apricots and boiling water, and let stand for 10 minutes at room temperature. Stain the apricots, reserving the soaking liquid, and then dice the apricots. Meanwhile, in a large skillet, heat the oil over medium heat. Add the chicken and sauté for 3 minutes per side, or until golden brown. Transfer chicken to a plate. Add the onion and garlic to skillet and cook, stirring frequently for 7 minutes or until onion is tender. Add the celery and cook for 3 minutes. Stir in the apricots, the reserved liquid, the chickpeas, tomatoes, lemon zest, lemon juice, coriander, and pepper. Bring to a boil and return chicken to the pan. Reduce to a simmer; cover and cook for 15 minutes, or until the chicken is cooked through. Stir in the cilantro and serve. Makes 4 servings.
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Are you suffering from allergies this time of year? Do you find yourself carrying around a tissue 24/7 because you cannot stop blowing your nose? If so, you should make a pot of Respiratory Tonic Tea. This recipe comes from Rosemary Gladstar and is a wonderful aid in creating a healthy respiratory system. It is especially helpful for building strong and healthy lungs. In children, it helps with colds, flu, hay fever, asthma, ear infections, and general congestion.
Combine all ingredients together and store in an airtight container. To make the infusion tea, boil 1 quart of water per ounce of herv (or 1 cup water to 1 tablespoon of herb). Pour water over the herbs and let steep for 30-60 minutes. The more herb you use and the longer you let it steep, the stronger the brew.
Source: Herbal Recipes for Vibrant Health, Written by Rosemary Gladstar
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The faint anise flavor of raw fennel is so delicious and refreshing that the addition of garlic, herbs, and a simple lemon dressing is all that’s required to turn it into the basis of a salad.
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For a tasty high-fiber, nutrient dense salad, be sure to give this a try. It’s one of those simple, perfect concotions in which every ingredient makes an important contribution. The slightly bitter kale is offset by the sweet currants, toasted pine nuts, and salty ricotta salata cheese. By using white rather than red vinegar, the vinaigrette perks up these qualities without distracting from them.
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2 Tbsp. white-wine vinegar
2 Tbsp. cold pressed extra-virgin olive oil
Coarse sea salt and fresh pepper
2 bunches of arugula, washed well and dried
¼ red onion, thinly sliced
1 ½ Ibs chilled seedless watermelon, rind removed, cut into small chunks (2-3 cups)
4 oz. feta cheese, crumbled
In a small bowl, whisk together vinegar and oil; season with sea salt and pepper. In a large bowl, combine arugula and onion; toss with dressing to taste. Add watermelon and feta, and gently toss. Serves four.
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This combination, to cleanse and tone the small intestine, comes from herbalist William LeSassier. It will improve your body heat, digestion, and assimilation. Enjoy for lunch or for dinner!
Simmer ingredients slowly for about 45 minutes or until tender. Enjoy!
This recipe is from The Seasonal Detox Diet; Remedies from the Ancient Cookfire by Carrie L’Esperance
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This cereal is a tasty, concentrated dish offering a treasure trove of hormone-stimulating nutrients and roughage to tone the whole intestinal system. Have this for breakfast or lunch!
1 tsp. flaxseed
1 Tbsp. sesame seeds
1 Tbsp. sunflower seeds
1 Tbsp. raw almonds
1 Tbsp. chia seeds
1 or 2 Tbsp. organic raisins or currants
Fresh apple juice to cover
Grind seeds and nuts to a fine meal in a blender or nut grinder. Place this mixture in a bowl; add raisins are enough apply juice to cover the seed mixture. Cover and allow to stand overnight (do not refridgerate); it will be ready to eat in the morning.
This recipe is from The Seasonal Detox Diet; Remedies from the Ancient Cookfire by Carrie L’Esperance
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Place lemon juice, garlic, cilantro, green onions, and salt in a food processor. Process until lightly mixed. Pour in the tahini from the top of processor while it’s still running, and keep it on briefly just until the mixture turns a shade of white and becomes thick. Over processing will cause the cheese to become green and bitter. If you are uncertain, use the “pulse” feature to make sure the mixture is well combined but doesn’t become a puree. Enjoy!
This recipe is from The Art of Raw Living by Doreen Virtue and Jenny Ross
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Blend all the ingredients in a high-powered blender. Garnish with a pinch of hemp seeds and a splash of lime. This smoothie makes an excellent breakfast or snack during the day. You will be hooked once you try it. Enjoy!
Recipe from The Art of Raw Living Food by Doreen Virtue and Jenny Ross
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Comforting Bean Salad
Serves approximately four
Vegan
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