Category Archives: Recipes

Lentil Soup with Nature’s Antibiotics

Lentil Soup w Natures Antibiotics

Lentil soup with reduced sodium and increased flavors! A favorite for the winter season.
This particular recipe adds Turmeric and Cilantro, both are credited for their antibacterial healing properties, boosting the immune system and curing what ails you! Delicious!
Serves 6+

  • 1/4 cup Olive Oil
  • 1 Carrot diced (not necessary to peel)
  • 1 Celery halved and sliced
  • 1 onion diced
  • 2 garlic cloves minced
  • 1/4-1/2 tsp red pepper flakes (or Cumin for a Middle Eastern flavor)
  • *8 oz Dry Lentils (225g)
  • **5-6 cups water
  • 1 tsp Turmeric (optional)
  • 2 Tbsp Chopped Cilantro (or torn leaves) or 1 Tbsp dry cilantro
  • **1 tsp salt

*For 28 oz canned lentils; drain, rinse for 1 minute & add to recipe
** May substitute water with brand name “Imagine Low Sodium Broth”. FYI, the lentils may not need additional salt if using pre-made broth.

Over medium heat place a large sauce pan and add olive oil, diced carrot, celery, onion and minced garlic. Allow to saute` for 5 minutes. Reduce heat to low. Add red pepper flakes (or cumin) and dried lentils. Stir. Add water, the lentils will absorb about 1/3 of the water. Lentils should be monitored for additional water after 25 minutes and add another 1 cup if needed. Cover with a lid slightly cracked propped with a wooden spoon. Allow to simmer for a total of 30 minutes. Stir in Turmeric until well blended, about 20 seconds. Remove from heat and serve.
Ladle lentil soup into individual bowls, placing into center 1/2 tsp of chopped cilantro into each bowl.

Skillet Scallops & Citrus Almond Salad

Easy Eating. Quick Cooking. 10 minutes to enjoying delicious scallops as an appetizer, or serve them with a Lemon Almond Salad for a light meal.

Skillet Scallops prepared in 10 minutes

Skillet Scallops Serves 4

DIRECTIONS:  Over medium-heat, place oil in skillet pan with minced garlic parsley allow to saute` for 1 minute.

Scallops and Salad for light meal

Add scallops. For small to medium size scallops, allow to cook 2-3 minutes per side.  For large scallops, allow to cook in pan about 3-4 minutes per side. Using a zester, add zest lemon peel (skin without white pith on underside). Add splash of white wine (1/3 cup) in last minute of cooking.

 

 

Salad Ingredients

  • 1 Tbsp thinly sliced onions
  • 1  teaspoon balsamic vinegar (glaze provides a sweeter taste)**
  • 1/8 tsp salt and a few red pepper flakes
  • 1 tsp Extra Virgin Olive Oil
  • with a fork combine onions, lemon juice, salt, pepper, olive oil, set aside
  • 6 cups lettuce. Wash, dry and chop lettuce
  • 4 Oranges slices. Peel orange and thinly slice. Half the orange slices
  • 1 Tbsp  nuts of choice: Sliced Almonds, Chopped Walnuts (optional)
  • 1 tsp of sunflower seeds (optional)
  • ** May substitute vinegar with 1 teaspoon of lemon juice.
In a large bowl, combine chopped lettuce, oranges, nuts and sunflower seeds. Add onion mixture. Toss all together.  Serve lettuce onto plate and add 3 scallops per person.

Power Fruit! Ruby Seeds Promote Immune System

Pomegranate Seeds NutritionThe pomegranate fruit is obtained from a tree  that is  native to Southwest Asia and has been cultivated for centuries. The pomegranate has traveled world wide, being  cultivated throughout Afghanistan, Iran, Azerbaijan, Armenia, Turkey, East Indies, Malaysia, tropical Africa and southeast Asia. It was introduced to the US and Latin America in the 18th Century.
     The fruit is typically available from November to February (in the northern hemisphere), while in southern hemisphere, it seasons from March to May. There are more than 750 species that are observed and cultivated all over the world for various purposes from eating to making pomegranate juice.
     The name pomegranate literally means “the apple with many seeds”. The number of seeds in a single fruit varies from 300-1000.

Pomegranates grow on pruned bushes or trees

The lifespan of the pomegranate tree/bush is 200 years, with optimal sweet fruit
production when the tree is15 years old and are therefore pruned so that branches do not exceed 15 years of age.

The pomegranate fruit is ruby colored with many seeds that are juicy and mild flavor. Pomegranate seeds nutrition facts are numerous and strongly encouraged to be part of ones dietary intake as a seasonal fruit.

Health Benefits of Pomegranate Seeds
Often called a super fruit, the invaluable pomegranate seeds are loaded with numerous antioxidant properties that are said to be three times higher than the green tea.   Antioxidants maintain and repair damaged body cells caused by free radicals within the body, that lead to ailments or disease. High amounts of antioxidants are found in fruits, vegetables and teas. Include the pomegranate as part the your daily intake of 4 fruits, 5 vegetables to maximize an intake of antioxidants.

The ruby red seeds are high in vitamin C, vitamin A, folic acid, vitamin E , fiber, potassium, iron and calcium. It is an excellent compliment to the end of any meal that is high in sodium, as the potassium present within this healthful food, assists in flushing excess sodium from the body.  Additionally, this ‘magic fruit’ is a bliss for the heart health, as regular intake of pomegranate seeds or pomegranate juice promotes:

  • Cardio health and reduces risk of strokes and heart attacks.
  • Contributes to proper thinning of the blood, reduce blood pressure levels, increase blood flow towards heart.
  • Maintains good cholesterol levels (so that HDL cholesterol is elevated)
  • Reduces arterial plaque.

Reduces symptoms of:
Anemia (add 1 tsp of cinnamon & honey to 1 cup of 100 % Pomegranate Juice)
Arthritis
Osteoporosis
Skin allergies
Skin disorders
Urinary tract infections
Wheezing linked to asthma
Sore throats
Tapeworms
Digestive disorders
Blood impurities
Anemia
Diabetes
Read on for health benefits of pomegranate juice.

Researchers are carefully observing the effects of pomegranate juice and prostate cancer as well as skin cancer. There are numerous products that are used by the pomegranate seeds including: pomegranate seed oil , pomegranate dietary supplements, pomegranate extracts and pomegranate concentrated juice.

Due to the polyphenols within this wonderful fruit, its nutrients promotes anti inflammatory effects, strengthening the immune system, wound repair and reduces skin wrinkling making it’s derivites the most sought after when addressing skin remedies.

Eat, Drink and Enjoy!

RECIPE

Pomegranate Apple Salad

Red seeds from a Pomegranate
1 Apple diced (remove core)
1/4 c. Feta Cheese crumbled (optional)
Lettuce Leaves: Endive, Rucula  (Arugula), Spinach, Green Leaf Lettuce. Tear into bite size.
Dressing
1/3 c Extra Virgin Olive Oil
2 Tbsp Balsamic Vinegar
1/2 tsp salt
1/8 tsp pepper
1 Tbsp Parmesan Cheese grated

Wash the Pomegranate, Apple and Lettuce leaves. Over a salad bowl, cut Pomegranate into quarter pieces, invert each piece so that the skin is push inward and the seeds com outward. Seeds will easily come out. Make sure to remove white pith that the seeds are attached to, discard pith. Cut apple in half, remove and discard seeds. Cut apple into chunks place into bowl. Add feta cheese and lettuce into salad to salad bowl.
Toss well so that all ingredients are incorporated.

Place all Dressing ingredients into a bottle or bowl, cover tightly, shake ingredients so that they are well combined. Pour dressing onto salad 5-10 minutes before serving.

Berry Fresh & Pina Colada Frappe`s

Fresh fruit drink.

3 Fruit servings in 1 drink!

1/2 c Strawberries’ (hulled) or Blueberrie’s washed

1 Banana peeled and quartered

4 ounce Vanilla Yogurt or Ice Cream

3 ounces  Orange Juice.

1/4 cup Crused Ice

Place all in a mixer and blend for 30 seconds.

May drink immediately, served chilled or frozen.

Pina Colada 2 servings Fruit

Pina Colada Frappe`

1 Banana peeled and quartered

1/2 cup Pineapple

3 ounce Pineapple Juice

4 ounce Coconut Cream (yogurt).  For nut allergies use Vanilla Yogurt

1/4 cup Crushed Ice (optional)

Place all ingredients into blender for 30 seconds. Place mixer in freezer for 15 minutes

Oven Roasted Chicken

The preparation time for this dish is 10 minutes. The easiest dish to prepare and then into the oven for 1-1 1/2 hours. Read a book, watch a great movie, get office or house work done while your oven does the work!
Choose a whole Chicken, 65% of a whole chicken is edible. For 4-6 people choose a 4 lb chicken. Cooking time for a whole chicken is  20 minutes per pound.

INGREDIENTS

  • 4-6 pound Whole Chicken (Remove giblets from cavity. Wash and pat dry with paper towels)
  • Salt, Pepper and Sage to taste
  • Lather chicken with 1/4 cup oil or butter
  • 3-4 Rosemary Sprigs
  • Lemon for the chicken
  • 1/4 c. water
  • 1/4.c white wine

Preheat oven to 450 F.

CHICKEN PREPARATION: In a bowl mix 3/4 tsp, salt and 1/2 tsp pepper, 3/4 tsp sage, set aside. Rub vegetable or olive oil, or butter onto the chicken, this will reduce the water loss from the chicken and maintain a juicier bird. Rub seasonings onto all sides of chicken and inside of the cavity (Use all the seasoning!) Squeeze the juice of 1 lemon into the cavity of the chicken and then place  the lemon halves into the chicken cavity. (Moisture tip: align bacon strips on top of chicken.)

ROASTING INSTRUCTIONS:

  1. In a roasting pan, (if available use a roasting rack) rest 4 rosemary sprigs about 3-5 inches in length on bottom of pan.
  2. Place chicken on top of rosemary.
  3. Add water and wine. (If desired, spoon raw vegetables around chicken.) Cover pan with tinfoil.
  4. Place chicken into oven, reduce temperature to 375F.
  5. Allow chicken to bake in oven covered for 60 minutes. Remove tinfoil, let chicken finish baking for 30 minutes. 
  6. Check temperature of bird by placing thermometer into between the breast and the thigh of bird without touching the bone. Internal temperature should be 165 F. Fluids should run clear when the chicken is done.

TOTAL COOKING TIME depends on the size of the bird. Allow the chicken to cook 20 minutes per pound. ADJUST ACCORDINGLY if roasting pan has no water add 1/2 cup. IF the bird is juicy and there is and abundance of water remove aluminum foil.

Ingredients for vegetables

Roasted Vegetables

  • 3 onions peeled and quartered
  • 4-6 potatoes washed and quartered (optional peeled)
  • 4 Carrots quartered
  • 3 Zucchini’s quartered (lightly salted to remove bitterness)
  • Mushroons
  • 1 tsp Salt
  • 1/4 Pepper to taste
  • 1 tsp Turmeric
  • 2 Whole Garlic Cloves (peeled and minced)
  • 1/4 c. Olive Oil

In a separate oven proof dish, add all ingredients and mix well with a spoon.  Place into oven and allow to bake along side chicken for 1 hour.