Recipes Archives - Page 23 of 27

January 8, 2019

Ostrich (or Turkey) Meatballs

In my family we call these meatballs albondigas. I tweaked this recipe by making the broth out of green tea and using ostrich meat from a local farm. You can use store-bought vegetable broth instead of homemade. You can use it instead of the green tea, but you won’t get the same health benefits. You can use organic or free-range ground chicken or turkey instead of ostrich meat. The benefits include: Green tea leaves are full of catechins, theaflavins, and safranal, which are all cancer killers. Ostrich meat contains copper, riboflavin, and selenium. Copper is a necessary component of collagen […]

November 13, 2018

Published by Grace O

Celery Root Mashed Potatoes

Celery root (celeriac or knob celery) gets no respect. Sure it’s somewhat ugly, but so are other tubers that grow underground. This mild vegetable is low in carbohydrates, full of fiber, and can pair well with higher-carb vegetables like potatoes. In fact, your guests might not even notice that these mashed potatoes taste any different. Celery root is rich in vitamin K, which helps your blood clot normally (good for your heart, circulation system, and brain). It also has phosphorous, which helps nerves and muscles function properly and strengthens teeth. Potatoes are a surprisingly good source of the skin-protective antioxidant […]

November 13, 2018

Published by Grace O

Garlicky Green Beans

These green beans are easy to make and can even be prepped a day ahead of time, which makes them perfect for holidays and dinner parties. Marcona almonds make this simple side dish elegant. Green beans contain vitamins A and C. Vitamin A is an antioxidant that boosts immune function and keeps eyes and skin healthy. Vitamin C helps the body resist infection, prevents cataracts, and boosts collagen. SERVES 4-6 Ingredients 1 lb. green beans (about 6 cups), trimmed 2 Tbs. olive oil 2 Tbs. Marcona almonds 2 Tbs. lemon juice 1 Tbs. chopped fresh parsley 1 Tbs. chopped fresh […]

November 12, 2018

Published by Grace O

Brussels Sprouts with Pomegranate

Brussels sprouts, pomegranate, and four common pantry ingredients are all that is needed to put together this colorful and crowd-pleasing side dish. Roasted Brussels sprouts are easy to make and filled with digestion-boosting fiber and beneficial antioxidants. Even those skeptical of this healthy cruciferous vegetable will love it alongside tart and juicy pomegranate and chopped walnuts. Enjoy this plant-based dish throughout the fall and winter seasons! Serves 2 Ingredients 16 halved Brussels sprouts 2 Tbs. coconut oil Salt and pepper to taste ⅓ cup pomegranate arils ⅓ cup walnut halves and pieces (toasted if desired) 2 Tbs. extra virgin olive […]

November 12, 2018

Published by Grace O

Roasted Veggies and Greens Salad

Roasted veggies aren’t just for fall anymore! They can fit into the diet year round when mixed with other fresh, seasonal choices. Root vegetables such as beets and carrots can be combined with a variety of greens and a light, lemony vinaigrette to make the perfect warm-weather salad. Quick and easy to make, try this roasted vegetable salad with summer greens this week. The veggies and greens are full of detoxifying fiber and chlorophyll. The colors point to disease-preventing Foodtrients. Serves 5 Ingredients 4 large carrots, peeled and diced 1 medium yellow onion, diced 3 medium purple beets, peeled and […]

November 5, 2018

Published by Grace O

Chia Seed Southwestern Fettuccine

Most Americans are probably familiar with chia pets—clay pots shaped like animals that you fill with chia seeds and water. The chia seeds sprout and grow green “fur” on the clay pot. Few people who own those chia pets, however, realize that chia seeds are not only edible—sprouted or not—but they’re also wonderful for your health. The ancient Aztecs of Mexico began eating unsprouted chia seeds over 500 years ago. In the Mayan language, “chia” means “strength.” The tiny seeds come in white or black varieties and are native to Mexico and Guatemala. Today, Mexicans drink chia frescas: chia seeds stirred […]

October 10, 2018

Published by Grace O

Be Thankful for Cranberry Bread Pudding

Cranberry Bread Pudding Cranberries don’t grow in the subtropical climate of Southeast Asia, so when my mother and I wanted to make this dessert, we had to use a local red-colored berry as a substitute. I like this recipe better with cranberries, which are high in immune-boosting vitamin C. They also rank very high on the oxygen radical absorbance capacity (ORAC) scale, so they have great antioxidant power. Use my Cranberry Compote on the bottom layer (it becomes the top layer when you turn out the dessert). To serve this dessert cold, place the pudding in the refrigerator overnight before […]

August 22, 2018

Published by Grace O

Watercress Dressing

Use this on just about any green leafy salad with fresh vegetables. For a thinner dressing, use regular or low fat yogurt. Marinated or flavored, crumbled feta cheese might be fun to use in this recipe. Other nice additions would be ¼ tsp. of crushed garlic and/or ⅛ cup of red onion. Raw watercress contains chlorophyll, a great detoxifyer. Yogurt has probiotics that promote gut health. YIELDS 2 cups Ingredients 1 cup plain Greek yogurt 1 cup whole watercress leaves, without stems ¼ cup crumbled feta cheese ½ tsp. salt or salt substitute Dash of black or white pepper Procedure […]

May 23, 2018

Published by FoodTrients

Wrap Up These Raw Vegan Tacos

These fresh tacos are filled with a delicious rich “cheeze” made of cashews and cilantro, and topped with a crumbled nut “meat” of heart-healthy walnuts and spices. The cheeze keeps for three or four days in the fridge and the meat for up to a week. Serving tips: Scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers. The walnut mixture also is great sprinkled over a salad or on soup. FOR CASHEW-CILANTRO “CHEEZE”: 1 1/2 teaspoons garlic (about 2 cloves) 1/2 teaspoon sea salt 1 cup raw cashews 2 1/2 […]