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"The long term benefits of homeopathy to the patient is that is not only alleviates the presenting symptoms but it reestablishes internal order at the deepest levels and thereby provides a lasting cure." George Vithoulkas

Grape and Broccoli Salad

1 Cup grapes, cut in half
4 cups broccoli florets
1/3 cup thinly sliced red onions
½ cup golden raisins
½ cup nuts (your choice)
½ lb bacon, cooked and crumbled (optional)

Dressing
½ cup mayonnaise
¼ to 1/3 cup sugar
3 tablespoons red wine vinegar














  Mix grapes, broccoli, onion, raisins, nits and bacon together in a large bowl.

Mix dressing ingredients and toss with salad. Maker 4-6 servings

Recipe courtesy of Linda Carey, culinary specialist












Cauliflower Pizza Crust with Garlic

1½ pounds cauliflower
1 egg
½ cup grated Zamorano cheese
1 tablespoon arrowroot starch
1 teaspoon garlic powder
pinch of salt














  1. Heat the oven to 400 Fahrenheit. Line a baking sheet with parchment paper.

2. Chop the cauliflower into medium pieces and place on the baking sheet. Bake the cauliflower for 25–30 minutes, until it’s golden brown.

3. Remove the cauliflower to a cooling rack and place in the refrigerator to cool completely.

4. Once the cauliflower has cooled, process it into rice-sized pieces in a food processor or high-powered blender.

5. In a medium mixing bowl, whisk the egg well. Add the riced cauliflower, cheese, starch, garlic powder and salt and mix well.

6. Line the baking sheet with a new piece of parchment paper. Pour the mixture onto the baking sheet and spread it into an oval or rectangle shape so that the crust is about 1/2–3/4 of an inch thick.

7. Bake at 400 for 35–40 minutes, until golden brown. Add your favorite toppings and return to the oven for 5–10 minutes.

8. Allow the pizza to cool before serving.


Recipe courtesy of Dr Axe










Cashew Chicken Salad Sandwiches

2 cups diced cooked chicken
½ cup chopped cashews
½ cup chopped red apple
½ cup chopped peeled cucumber
½ cup mayonnaise
½ teaspoon sugar
½ teaspoon salt
Dash of pepper
6 leaves of lettuce
6 Kaiser rolls or croissants, split













  In a large bowl, combine chicken cashews, apple and cucumber.

In a small bowl, combine mayonnaise, sugar, salt and pepper. Add to the chicken mixture and toss to coat. Place lettuce leaf and ½ cup chicken on each roll or croissant. Makes 6 servings.

Recipe from Costco magazine.









Beet-and-Apple Salad

4 large beets (2 1/2 pounds)
5 thyme sprigs
1/2 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1/4 cup apple-cider vinegar
1 teaspoon Dijon mustard
3 tablespoons prepared horseradish
1/3 cup salted pistachios, chopped
1 green apple, thinly sliced












  Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.

In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.

Recipe Courtesy of George Mendes Food and Wine Magazine January 2011








Apple and Pear Ham Quesadillas

1 Honeycrisp Apple
1 Bartlett Pear
4 – 10 inch flour tortilla
1 cup shredded cheese, divided
4 slices (1 oz each) smoked ham, diced











  Core and thinly slice the apple and ear. Place 1 tortilla in a large 12 in skillet or on a griddle. Sprinkle ¼ cup cheese across tortilla. Place half of the apple and pear slices over the cheese in a circular fashion, alternating them to cover the tortilla evenly.

Sprinkle half of the diced ham then add another ¼ cup of cheese.

Top with a second tortilla. Cook over medium low heat for 2 – 3 minutes per side or until cheese is thoroughly melted.

Repeat for second quesadilla. Slice quesadillas and enjoy. Makes 2 quesadillas.

Recipe courtesy of Costco magazine







Grape Tart with Vanilla Pastry Cream

1 prebaked 9 inch pie crust
1 cup grapes, cut in half
Powdered sugar (optional)

Pastry Cream
4 cups whole milk
1 vanilla bean
2 ½ ounce corn starch
1 cup sugar
½ teaspoon salt
3 large eggs










  Prepare the pastry cream:
Heat the milk in a large sauce pan over medium heat. Split the vanilla bean lengthwise, scraping out the seeds. Add the bean and seeds to the milk. Bring to a simmer.

In a separate bowl, whisk together the cornstarch, sugar, salt and eggs until conbimed. Gradually add the hot milk to the egg mixture, whisking to combine. Pour back into saucepan and slowly bring to a boil. Cook for 1 -2 minutes, stirring constantly. Strain and chill until ready to use.

Assemble Tart:
Pour the pastry cream into the prebakes shell. Cover with grapes and dust with powdered sugar. Makes 6-8 servings.

Recipe courtesy of Delano Farms Company






Skillet Gnocchi with Chard and White Beans

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi,
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cups chopped chard leaves, (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings 

1 15-ounce can white beans, rinsed
¼ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese 










  Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Recipe Courtesy of Eating Well Magazine January/February 2009





Stovetop Chicken and Broccoli Casserole

8 ounces whole-wheat egg noodles
1 14-ounce can chicken broth
1 pound boneless, skinless chicken breasts, trimmed, cut into ¾-inch pieces

1 14- to 16-ounce package frozen broccoli florets, thawed and chopped if desired
1½ cups milk
½ cup mayonnaise
3 tablespoons all-purpose flour
1 ½ teaspoons dry mustard
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cups shredded Colby-Jacl cheese or Cheddar Cheese









  Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.

Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.

Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.

Meanwhile, position rack in upper third of oven; preheat broiler.
When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.


Recipe Courtesy of EatingWell Test Kitchen





Waldorf Salad

1/3 cup plain yogurt
1/3 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
2 teaspoons curry powder
½ teaspoon sugar
½ cup thinly sliced celery
½ cup raisins
¾ cup halved seedless grapes
1 apple cored and diced
½ cup walnuts toasted
5 ounces baby spinach









  Place yogurt, mayonnaise, lime juice and zest, curt powder and sugar in a small bowl and whisk to combine.

Place celery, raisins, grapes, apple and nuts in a large bowl. Add half of the dressing and stir to combine. Add the spinach and toss with the remaining dressing.


Recipe Courtesy Myra Goodman, Food to Live By: The Earthbound Organic Cookbook






Ellie's Zucchini Parmesan Crisps

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper








  Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Recipe courtesy of Ellie Krieger






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