Posts filed under ‘Healthy Recipes’
Healthy slow time recipe with a red curry twist!
Slow Cooker
Red Curry with
Cauliflower and Squash
by Lisa Turner | Delicious Living Oct. 12, 2012 VEGAN!
INGREDIENTS:
- 1 small head cauliflower, cored
- 1 medium butternut, acorn, or kabocha squash, peeled, seeded, and cubed
- 1 carrots, chopped
- 1 small onion, chopped
- 2 tablespoons minced fresh ginger
- 2 lemongrass bulbs, slightly smashed
- 1-2 tablespoons red curry paste
- 1 tablespoon natural cane sugar
- 1/4 teaspoon crushed red pepper flakes
- 1 14 oz. can coconut milk
- 2 1/2 cups low-sodium vegetable broth
- 1 pound frozen green beans, thawed
- 1 12 oz. package firm tofu, cubed (not silken)
- 1/2 cup chopped fresh basil
In the morning, take the green beans out of the freezer so they’re thawed when you get home. For added protein, stir in red lentils halfway through cooking time, or fold in cooked chickpeas at the end. Serve with warm garlic naan or basmati rice.
Directions:
- Cut cauliflower into large florets. Combine cauliflower, squash, carrots, onion, ginger, and lemongrass in a 4- to 5-quart slow cooker
- In a small bowl, combine curry paste, sugar, red pepper flakes, and a little coconut milk; stir until creamy, and add to pot. Add remaining coconut milk and broth; stir to mix. Cover and cook on high for 4–5 hours, or low for 6–7 hours, until vegetables are tender.
- During final 20 minutes of cooking, season with salt; add green beans and tofu. Cover and cook until beans and tofu are hot. Just before serving stir in fresh basil. Serve in shallow bowls.
October 23, 2012 at 4:35 pm holisticgesundheit Leave a comment
Talking Fruit and Knowing What You Really Get?!
How to de-code the information on those little stickers
While unpacking groceries, you pull out the bag of apples and decide to eat one then and there. You take it over to the sink, wash it off and — with some effort — peel off the little sticker. Pausing to look more closely at the sticker you wonder, “What do those numbers mean?”
As much as we may dislike them, the stickers or labels attached to fruit do more than speed up the scanning process at the checkout stand. The PLU code, or price lookup number printed on the sticker, tells you how the fruit was grown.
As reported by Maria Gallagher, in the June 26, 2002 issue of the Philadelphia Inquirer, by reading the PLU code, you can tell if the fruit was genetically modified, organically grown or produced with chemical fertilizers, fungicides, or herbicides.
Here’s how it works:
For conventionally grown fruit, (grown with chemicals inputs), the PLU code on the sticker consists of four numbers. Organically grown fruit has a five-numeral PLU prefaced by the number 9. Genetically engineered (GM) fruit has a five-numeral PLU prefaced by the number 8. For example,
The numeric system was developed by the Produce Electronic Identification Board, an affiliate of the Produce Marketing Association, a Newark, Delaware-based trade group for the produce industry. As of October 2001, the board had assigned more than 1,200 PLUs for individual produce items.
Incidentally, the adhesive used to attach the stickers is considered food-grade, but the stickers themselves aren’t edible.
Do you REALLY know what’s in your dinner?
By Marion Owen, Fearless Weeder for PlanTea, Inc. and
Co-author of Chicken Soup for the Gardener’s Soul
February 3, 2012 at 3:40 am holisticgesundheit Leave a comment
Recipe for: Raw Kale Cole Slaw
Hello Community,
In my program last year we spent a whole weekend “cooking” with Mary Kern. She is a Raw-Foodist and Associate Chef and Instructor of Living Light Culinary Arts Institute. We made almond milk from the raw nuts, blended avocados, frozen bananas and some cocoa for a delicious desert, made a raw kale cole slaw and many other delicious raw food items.
I personally fell in love with the Raw Kale Cole Slaw, which I have been making forever since for my family and friends. Every time I bring this salad to a social pot luck people are thrilled with its fresh, crunchy and healthy taste. Last weekend I received so many compliments again that I decided to share this recipe from Mary Kern with all of you.
So get creative, get healthy, boost your immune system and just have fun with this colorful and vibrant “Slaw”:
Raw Kale Cole Slaw
Yield: 3 cups (2 to 3 servings)
Dressing
– 1 tablespoon olive oil
– 1 tablespoon flax oil
– 1 tablespoon light miso
– 1/2 tablespoon lemon juice
– 1/2 tablespoon agave nectar
– 1 teaspoon onion powder
– 1/4 teaspoon powdered mustard
– 1/2 teaspoon crushed garlic
Salad
– 1/2 bunch kale, de-stemmed and cut into thin ribbons (about 1 cup packed)
– 1 tablespoon lemon juice
– 1/8 head purple cabbage
– 1 tomato, diced
– 1/2 read jalapeno pepper, seeded and minced (or substitute a dash of cayenne
pepper)
– 2 tablespoons red onion, finely julienned
– 1/8 teaspoon Himalayan crystal salt
– 2 tablespoons kalamata olives, sliced
– other ingredients I have used for this salad before – thinly sliced:
carrots, golden beets, radishes, broccoli and bell peppers
- For the dressing: combine the oils, miso, lemon juice, agave, onion powder, mustard powder, and crushed garlic in a bowl and use a whisk to combine.
- In a large bowl, massage the kale with salt and lemon juice well for a couple minutes to soften. The kale should take on a “cooked”, broken down appearance.
- Add the cabbage, tomato, jalapeno, and red onion to the bowl of softened kale. Pour the dressing over the mixture, toss, and season to taste. Garnish with the optional olives.
- Kale Cole Slaw is best served immediately, but it can be stored in a covered container in the refrigerator for up to 24 hours.
What is All the Hype About the Young Coconut Water?
There is always a new fad, if its for fashion, for foods, for drinks and in this case – for holistic and healthy drinks.
Revitalizing Your Life (and your colon) Through Food – Raw Green Vegetable Soup
Here is a recipe I got from my teacher Patricia Cramer last year –
I made it several times in different variations, depending what I did have on hand at home.
The summer is the perfect time for light, cool, refreshing meals. A raw soup, which is completely uncooked, is extraordinarily nutritious and easy to make in your blender. It’s very important to include raw vegetables in your daily diet as they still have all of their natural enzymes and nutrients intact. Heating destroys some of these compounds. I also urge you to buy organic when you can. Your exposure to pesticides will be much greater if you’re eating a lot of non-organic produce.
RAW Green Soup
1/2 cucumber (with unwaxed peel)
1/2 to whole avocado
2-3 tablespoons miso (wheatless better) or pink sea salt or salt
1 whole lemon peeled and deseeded
Greens to fill the blender:
3-4 Kales peeled from stem
hand full of parsely or cilantro or dandelion greens, or whatever combo you like
ie…beet greens, chard, etc….
1 garlic cube (optional)
2-3 mint sprigs
Blend the heck out of it so that there is only heaven
GUTEN APPETIT!
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