by Anne Woodhouse, CHN Roast Vegetables Most vegetables are delicious roasted! Prep the vegetables by peeling (if appropriate) and cutting them in to the desired size and shape. Put each type of vegetable into a bowl and toss with enough olive oil to coat with a dash of sea salt and freshly ground black pepper. … Read more
INGREDIENTS ½ pound peeled, seeded and cubed butternut squash (I used 2 ½ cups cooked squash or pumpkin or a mixture of the two) 1 1/2 cups rice flour ¼ cup rice protein powder (optional) 2 teaspoons baking powder 1 Tablespoon cornstarch or arrowroot powder 1/4 teaspoon salt 2 teaspoons pumpkin pie spice = (3/4 … Read more
By Anne Woodhouse, CHN Craving popcorn? – salty, crunchy – but don’t want the starchy corn bloat afterwards? Even if you’ve never had kale before, try it this way, it’s worth the effort. Experienced kale eaters are often surprised they’ve never had kale so good. Ingredients 1 bunch kale (Curly or Dino Kale offer different flavors) 1 … Read more
by Joan Haynes, NMD Here’s a great recipe for Gluten-Free Tortillas (Italian Crepes). These can be used as pancakes, crepes, wraps, or even sandwich bread. These are great to make in big bunches and store in the freezer. This recipe makes 6 Ingredients: 6 eggs (one egg per tortilla) make your own Gulten Free flour: … Read more
By Joan Haynes, NMD High in nutrients and low in calories, kale is an ideal food to eat regularly. There are over 60 nutrients found in kale. It is a rich source of the antioxidants lutein, zeaxanthin, beta-carotene, and vitamin C. Kale also contains manganese, copper, omega-3 fatty acids, fiber, folic acid, vitamin B6, vitamin … Read more
By Joan Haynes, NMD Quick Boiling is a quick way to cook greens, with the added benefit of maximum nutrient conservation. Save the water and add to a broth for soup or cool it and feed it to your plants. Vitamin A, vitamin C, folic acid, calcium, iron, magnesium, and even protein are a part … Read more
1 cup ground flax seeds 1/2 cup ground pecans or walnuts 3/4 cup protein powder 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt stevia to taste 4 tsp coconut oil or vegetable oil 1 ripe mashed banana 2 tsp vanilla 2/3 cup grated zucchini 2/3 cup grated apple grated … Read more
By Joan Haynes, NMD Ingredients 2 cups pecans 2 tsp chopped rosemary 4 tsp olive oil or organic butter 1 tsp agave or rice syrup Instructions Heat oil or melt butter in sauce pan in medium heat Place oil or butter in sauce pan with rosemary and agave/rice syrup, allow to heat gently for 30 seconds. … Read more
Ingredients 1 can (16 ounces) pureed pumpkin 3/4 cup sugar or sucanat (or I use 1/2 cup maple syrup) 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 teaspoon ground allspice, optional 1/2 teaspoon ground nutmeg, optional 2-3 tablespoons … Read more
by Anne Woodhouse, CHN Spring into delicious healthy foods for the season and Braised Chard with Shitake Mushrooms recipe. Ingredients 10-12 Shitake Mushrooms, fresh or dried 1 pound chard 1 onion, diced finely 1 large garlic clove finely minced 2-3 Tbsp Olive oil 1 cup water Salt to taste Instructions If using fresh shitake, wash … Read more