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Great Lunch and Learn

Ginger, Pear and Pistachio Balls Recipe

Makes 18 balls

Ingredients

• 1 cup pitted dates
• 1 cup dried pears
• 1/2 cup raw cashews
• 1/2 cup whole, raw pistachios, plus 1/2 cup coarsely chopped
• 1/2 cup gluten-free quick oats
• 1 Tbsp. cashew butter
• 2 tsp. ground ginger

 

 Directions

In a food processor, combine the dates, pears, cashews, whole pistachios, oats, cashew butter, ginger and 3 tablespoons of water and process on high speed for 2 to 3 minutes, until a thick, sticky mass forms. You may need to add another 2 to 3 tablespoons of water.

Spread the chopped pistachios on a large plate.

Using a tablespoon, scoop the mixture and, with clean wet hands, roll into a ball between your palms. Roll the ball in the chopped pistachios to lightly coat and then set on a separate plate. Repeat with the remaining mixture until you have 18 balls.

Place the balls in the freezer to set for 30 minutes. Store in the refrigerator, or at room temperature, until required.

Serving size: 1 ball
Calories 120 kcal
Protein 3g
Fat 5g
Carbohydrate 17g
Sugar 8g
Dietary fiber 3g

From Energy Balls by Christal Sczebel (Chronicle Books, 2017)
Recipe created by Christal Sczebel


Roasted Seasonal Vegetables

2 pounds seasonal vegetables ( e.g. asparagus, Brussel Sprouts, peppers, zucchini, eggplant, onions)

1/3 cup olive oil

Salt and Pepper to taste

1/3 cup fresh herbs (e.g., rosemary, oregano, parsley, thyme, Optional)

Aged Balsamic vinegar (optional)

  Preheat oven to 425 degrees.

Cup up large vegetables into pieces. Spread vegetables in a roasting pan with tinfoil bottom. Drizzle with olive oil liberally over the vegetables, then use clean hands to mix them so the are well coated with oil. Sprinkle with salt, pepper and herbs if desired. Stirring every 10 minutes, roast vegetables for 35-40 minutes, or until the y are cooked through and browned. Just prior to serving drizzle lightly with aged balsamic vinegar, if desired

Recipe courtesy of Brain Brain by David Perlmutter, MD


Peaches with Greek Yogurt, Honey and Pistachios Recipe

Serves 6

Ingredients

• 3 ripe peaches, halved and pitted
• 2 Tbsp. butter
• 7 ounces Greek yogurt
• 1/2 tsp. vanilla
• 1 tsp. honey, plus extra for drizzling
• Chopped pistachios for topping

 

 Directions

Heat a griddle pan on medium heat and add butter. Add the peaches face-down and leave to cook for 10 to 15 minutes until nicely browned. If you don't have a griddle pan, you can top each peach with a little butter and broil.

Whip the yogurt with vanilla and 1 teaspoon of honey, and then add a large spoonful onto each peach. Top with chopped pistachios and serve warm.

Recipe created by Valentina Rice

Sautéed Spinach and Garlic

• 2 tablespoons olive oil
• 4 garlic cloves, peeled and smashed
• 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned, with some water still clinging
• 1 to 2 tablespoons fresh lemon juice
• Coarse salt and ground pepper

  1. In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.

2. Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.

3. Drain liquid from skillet; add lemon juice, salt, and pepper to taste.
Recipe courtesy of Martha Stewart


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