eating right
The benefits of curry powder are immense - it is composed of effective anti-inflammatory spices which clean and restore the liver. As a result, it is also helpful in treating arthritis. Coconut milk, though it is high in saturated fats, is great for the immune system, and contains many vitamins, minerals, and electrolytes, including potassium, calcium, and chloride. Whip up this simple dish and give your body - and your taste buds - something to celebrate!
As simple as it is delicious, this recipe can
be used in place of hummus as a dip for veggies, spread on sandwiches,
or a great way to top your sprouted wheat bagel in the morning.
1-1/4 lb raw sunflower seeds (soak overnight and rinse)
1/2 cup lemon juice
1/4 cup tahini (sesame paste)
1 tsp sea salt
3 Tbl fresh parsley
1 inch ginger root
In a food processor or vitamix, blend all the ingredients until creamy. Enjoy!
1 (14-oz) cans low-sodium chicken or veggie broth
1 (14 ½ oz) cans
no salt-added diced tomatoes with roasted garlic, undrained (or use regular
diced tomatoes and add garlic)
10oz frozen chopped spinach, thawed
1 cup water
1 ½ cups chopped onion
1 medium carrot, chopped
1 medium zucchini, quartered and sliced
1 tsp olive oil
1 teaspoon dried Italian seasoning
1 tsp black pepper
½ cup uncooked whole-wheat small pasta (penne, macaroni, seashell, etc.)
2/3 cup freshly
grated parmesan cheese
Sopmetime there's nothing better than coming home to the smell of dinner cooking...
This
dish offers an autumn twist to the classic Middle Eastern spread. Serve
as a dip for vegetable, with toasted pita (sprinkled with toasted
pumpkin seeds), or as a spread on sandwiches for a healthy, flavorful
treat!
Move over, clif bar! These things are too good – you’ll have to behave and try not to eat too many at once!
In a saucepan, combine:
½ cup NATURAL peanut butter* (smooth works best) or almond butter
4 Tbl brown sugar
4 Tbl powdered milk (powdered rice or soy milk also works)
4 Tbl water
1 tsp. cinnamon
Stir constantly until mixture is hot. Remove from heat and stir in…
2 cups rolled oats (NOT quick/instant)
2 cups whole-wheat pastry flour
½ teaspoon salt
1 tablespoon baking powder
2 large, very ripe bananas
1/3 cup applesauce
¼ cup honey
½ cup soymilk
In a large bowl, combine the flour, salt, and baking powder. In a
blender, puree the bananas; add the applesauce, honey, and soymilk. Mix
well. Pour the banana mixture into the dry ingredients and stir until
just moistened. Fill paper muffin cups with the batter and bake at 350°
for 30 minutes or until lightly brown and firm.
An
amazing way to start the day, especially considering that most of us
have trouble getting all of our recommended daily servings of
vegetables, and raw veggies contain more nutrients than cooked. This is
not a sweet smoothie, so be warned, but it’s filling and so SO good for
you. Plus, it keeps for several hours, so it’ll make enough for a
mid-morning snack as well…
In a powerful blender (a vitamix is best, but any will do as long as you pre-chop some of the harder veggies):
Best
served with fresh fruit and pure maple syrup, these pancakes will wow
them at the breakfast table, and keep you running all morning…
This
recipe comes from my great friend Gina's mother, who got it from Dr. J. Andrew Rife,
Naturopathic Physician. There’s no better way to start your day!
