Recipe

Recipe – Borscht

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Recipe – Borscht
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4 beets, whole 1 6 oz. can tomato paste
4 russet potatoes, diced 1 tsp. raw agave or sweetener of choice
1 onion, chopped ¼ head red; ¼ head white cabbage, shredded
1 green pepper, diced 1-2 Tbsp lemon juice, or to taste
2 carrots, grated Salt, to taste
6 cloves garlic, minced Fresh parsley
2 Tbsp. olive oil Healthy homemade sour cream
Boil beets until crisp tender. Remove from water; peel and set aside. Cook potatoes in beet water for about 10 minutes. Sauté onion, bell pepper, carrots, and garlic in olive oil until tender; add tomato paste; cook 2 minutes. Combine mixture into beet water. Add grated beets, cabbage, sweetener, salt and lemon juice. Gently simmer 40–50 minutes for flavors to enhance. Garnish with parsley and sour cream.

 

Recipe – Braised Celery

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Recipe
Braised Celery
8 stalks of celery, scrubbed and ends trimmed (chop and reserve leaves) Pinch of salt or seasoning salt
1 Tbsp. oil ½ cup of vegetable stock
Cut celery into 1-inch slices on the diagonal. Heat oil in a large skillet over medium heat. Add celery, along with salt and cook until it starts to become tender. Add broth, reduce heat to low, cover and simmer for 5 minutes. Uncover and cook for 5 minutes longer, allowing the broth to caramelize a little. Taste for seasoning and serve immediately, garnished with reserved chopped leaves. You may also add chopped tofu.

 

Recipe – Yummy Banana Oat Bars

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Recipe
Yummy Banana Oat Bars

Serves: 8
2 cups quick-cooking rolled oats (not instant) 2 large ripe bananas, mashed
1/2 cup unsweetened shredded coconut 3/4 cup finely chopped apple
1/2 cup raisins or chopped dates 2 tablespoons ground flax seeds
1/4 cup chopped walnuts
Preheat oven to 350 degrees F. Mix all the ingredients in a large bowl until well combined. Press into a 9-by-9-inch baking pan and bake for 30 minutes. Cool on a wire rack. When cool, cut into squares or bars.

 

Recipe – Maple Walnut Cookies

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Recipe
Maple Walnut Cookies

(a.k.a. Brain Food Cookies, Mood Enhancing Cookies, Prozac Cookies)
2 ½ c. walnuts, ground in food processor 1/3 c. carob chips
2/3 c. whole wheat pastry flour 1/3-½ c. maple syrup
1 tsp. salt 2 tsp. vanilla
1/3 c. ground flaxseed
 

Preheat oven to 350 degrees. In a small bowl add all ingredients in given order; mix well. Drop small spoonful of dough on slightly oiled cookie sheet and flatten with fork. Bake 10-15 minutes or until golden brown, checking often to prevent burning. Let cool before removing from sheet.

 

* May add chopped dates, dried cherries, etc., decreasing amount of maple syrup.

Recipe from Dr. Neil Nedley

 

Recipe – Raw Carob Avocado Mousse Pudding

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Recipe
Raw Carob Avocado Mousse Pudding
2 large ripe avocados ½ cup coconut milk or milk of choice
10–12 medjool dates or 2 Tbsp. honey pinch sea salt
1/4 cup raw carob powder, or to taste
Cut, peel and de-stone avocado; pit dates. Place all ingredients in a food processor or blender and process until smooth. Pour into small serving dishes. Enjoy right away or refrigerate.

 

Recipe – Creamy Baby Red Potato and Kale Soup

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Recipe
Creamy Baby Red Potato and Kale Soup
3 cups water 1 cup onions, chopped
4 cups baby red potatoes, cubed 2 Tbsp. olive oil
4 cups kale, julienne sliced or chopped 1 garlic clove, crushed
3 cups almond milk salt, to taste
Bring 3 cups water to a boil. Add in the potatoes and boil for 10 minutes. Bring the temperature down a bit and add in the kale, onions, garlic. Cook for another 15 to 20 minutes. Last, add in the olive oil, almond milk, and salt.

Recipe – Eggplant and Broccoli Stir Fry

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Recipe – Eggplant and Broccoli Stir Fry
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1 eggplant, diced 1/4 tsp. paprika
2 cups broccoli, chopped 1/4 tsp. cayenne pepper, optional
1 small red bell pepper, diced, optional 3 Tbsp. water
2 Tbsp. olive oil 1 tsp. salt
2 cloves garlic, minced
Sauté the eggplant, broccoli, red pepper and garlic in the olive oil over high heat for 3–5 minutes, until eggplant is lightly browned. Add salt, cayenne and paprika and stir to mix well. Reduce heat to medium low. Add water and cover. Allow to cook another 5–7 minutes, until broccoli is tender. Eat as is or serve over rice.

 

Recipe – Carrot-Parsnip Mash

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Recipe
Carrot-Parsnip Mash
6 medium peeled parsnips ½ tsp. salt, optional
6 medium carrots, washed or peeled
Place peeled parsnips and carrots in a pot of water. Bring to boil and simmer until tender. Drain, mash and season. Or, in the alternative: You may cut parsnips and carrots into chunks, boil and drain. Or cook parsnips with potatoes and mash together when done.

 

 

Recipe – Three Melon Salad

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½ watermelon, cubed 3 Tbsp. mint leaves, torn
½ cantaloupe, cubed ¼ tsp. grated lime peel
½ honeydew, cubed Juice of 1 lime
Halve melons; scrape out seeds of cantaloupe and honeydew. Cut melon halves into slices and cube, cutting away rinds. Place fruit in serving bowl. Add mint leaves and lime; stir to combine. Serve chilled.

 

Recipe – Fig and Banana Cookies

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Fig and Banana Cookies
2 ripe bananas, mashed ½ tsp. cardamom
1 ¼ cups ground almonds, lightly packed 1 Tbsp. chia seeds
¾ cup dried figs, chopped 1 Tbsp. natural sweetener of choice (if using liquid, add ½ tsp. chia seeds), optional
Combine all ingredients in a bowl and let sit 5-10 minutes. Drop 1 ½ Tbsp. dough on cookie sheet lined with parchment paper. Flatten cookies to desired thickness. Bake in 400F oven for 7-10 minutes, until cookies firm up and edges turn golden. Let cool completely. Enjoy!