recipes

 

POSTED by
 
Editor
 
 
 
 

Wednesday Soups: Raw, Vegan and Gluten Free – Thai Coconut Soup | February 8, 2012

Raw foods, also called “living foods”, are packed with natural fiber, viable vitamins and minerals, essential macro- and micro-nutrients and are enzyme-rich.   Enzymes, which act as a catalyst to regulate the digestive process in the body, are destroyed in temperatures above 115 degrees.  Eating a primarily raw – or “living” food – diet may help alleviate chronic food allergies and digestive problems,  strengthen the immune system, help one regulate their weight and retard the aging process.

The raw food lifestyle, is primarily comprised of uncooked, unprocessed, sustainable and often organically grown plant-based foods such as raw fruits and vegetables, nuts, seeds, … Read More »


 

POSTED by
 
Editor
 
 
 
 

Tuesday Entrees: Low Glycemic Index nutrition: Oatmeal Crepes | February 7, 2012

There are so many new crepe shops opening but instead of spending why not making your own? Here is a healthy recipe for oatmeal crepes provided with nutrition facts by Dr. Irina Koles.

These oatmeal crepes use Oatmeal flour instead of usual white wheat flour. Oatmeal flour has a medium Glycemic Index of 40, while the Glycemic Index of white wheat flour is 85, which considered as high. Since crepes contain carbohydrates, you shouldn’t eat them with fat included products, such as butter, sour cream or whipped cream. Such high Glycemic Index carbohydrates as honey, maple (or any other) syrup or … Read More »


 

POSTED by
 
Editor
 
 
 
 

Meatless Monday: European Mushroom-Onion Dumplings | February 6, 2012

Throughout Eastern Europe you will find some type of dumpling, either meat, cheese, or vegetable-filled. Dumplings are very much at home served from a street cart or at an elegant table. Through decades of tumult in Eastern Europe, dumplings have remained—known as pierogi in Poland, Slovakia and the Ukraine, or pirogen in Yiddish.

A bread or potato dumpling called knedliky in the Czech Republic is served with meat, or as an entrée accompanied by sauerkraut. This is a simple vegetarian dumpling, but you should feel free to make it with any filling you like; farmer cheese or cottage cheese or any … Read More »


 

POSTED by
 
Editor
 
 
 
 

Veggie Black Bean Burger | January 23, 2012

When I’m craving a big, thick, juicy burger, I turn to this easy black bean burger recipe to satisfy my taste buds. You can top this with anything from regular BBQ or picnic burger fixings to salsa, jalapenos, and sour cream for a southwestern flair.

Veggie Black Bean Burger

Makes 4 black bean patties

Ingredients:

1 medium carrot, chopped into 1” pieces
1 stalk of celery, chopped into 1” pieces
1/2 medium red onion, chopped into large pieces
1 fresh garlic clove
1 15-oz can of black beans (or 1.5c of dried black beans, cooked until soft)
1 large egg
1 tsp salt
1 tsp pepper
1 tbsp basil, chopped
2 tbsp olive … Read More »


 

POSTED by
 
Beth Anderson
 
 
 
 

Southern Living Recipe of the Month: Skillet Chicken Pot Pie | January 2, 2012

“What makes this so delicious (aside from the rich-and-hearty chicken filling) is that we offer two crusts—you can make a traditional pastry crust using the convenience of refrigerated piecrust, or top it with Bacon-and-Cheddar Biscuits. Either way, it’s a great dish for casual company or easy family weeknights.” – Southern Living Food Director Shannon Satterwhite

Skillet Chicken Pot Pie

Ingredients

CHICKEN PIE FILLING

1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstick carrots
1 cup … Read More »


 

POSTED by
 
Dr. Margaret Cochran
 
 
 
 

Betty Crocker, It’s Time to Hang Up Your Spoon & Apologize to America! | April 25, 2011

What happened Betty? You used to be so good, so sweet and wholesome as apple pie. And now look at you, a trans-fat slut! What made you sell out to the dark side? Speaking of which, that’s the real reason Darth Vader sounds the way he does, too many cigars and trans-fats in his diet.

Betty, we’ve been through so much together you and I. There was the ‘cake slope’ disaster of ’62, when a layer cake I made, using one of your recipes, somehow went south, very south, in the baking process and developed a distinct downward elevation. I made … Read More »


 

POSTED by
 
Editor
 
 
 
 

Tami’s Taco Soup from Gooseberry Patch | March 14, 2011

This simple  soup full of savory Mexican flavors is  sure to be a crowd-please, and a  slow cooker makes the preparation almost effortless! For best results, use the right size  slow cooker (it should be filled about half to three-fourths full of ingredients), and don’t peek! Cooking time can increase by 15 to 20 minutes every time the lid is lifted. Toward the end of cooking time, taste and adjust seasonings. The flavor of herbs tends to grow milder the longer they cook, so you may want to add a little more.

Tami’s … Read More »


 

POSTED by
 
Editor
 
 
 
 

Shrimp Taco Recipe With Mango Salsa Made With Xagave Nectar | March 8, 2011

Grill season will be here soon enough, and along with the soaring temperatures in our summer forecast comes a tireless string of barbeques and cookouts that often leave us loaded up on mounds of excess calories and fat. Between condiments, cocktails and confections, a great deal of hidden sugar and artificial sweeteners make their way onto our plates, and beach-goers are left looking for ways to prevent grill season from sabotaging the bathing suit body they worked so hard all year for.

Enter agave nectar, a sweet and all natural alternative to sugar. Xagave is a unique blend of … Read More »