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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

Scalloped Sweet Potatoes

½ pounds sweet potatoes, peeled and cut into ¼-inch slices (about 8 cups)
3 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped (about 1 cup)
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white or black pepper
2½ cups low-fat milk
1 cup shredded Gruyère cheese, divided
2 teaspoons chopped fresh rosemary

  1. Position racks in upper and lower third of oven; preheat to 425°F.

2. Toss sweet potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.

3. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. increase heat to medium high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat.

4. When the sweet potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the sweet potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the sweet potatoes and top with ½ cup cheese. Add the remaining sweet potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with rosemary.

To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce(Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.

Recipe courtesy of Eating Well

Roasted Almond-Butter Bars Recipe

 Makes 10 to 12

Ingredients

Apple puree is a great way to sweeten lots of recipes without adding refined sugar. Simply peel and core red apples and chop them into bite-size pieces. Place in a large saucepan with 3/4 inches of water. Simmer for 40 minutes, or until very soft, then blend until smooth. Store in the fridge for up to 5 days, or freeze in portions.

• 2 Tbsp. coconut oil, plus more for the pan
• 2 Tbsp. chia seeds
• 12 medjool dates, pitted
• 2 1/2 cups rolled oats
• 5 Tbsp. apple puree
• 2 tsp. ground cinnamon
• 4 Tbsp. hulled hemp seeds
• 3 Tbsp. roasted almond butter
• 1/2 cup unsweetened coconut chips
• 1/2 cup raisins
• Pinch of salt
 

 Directions

Preheat the oven to 400°. Use some coconut oil to oil an 11- x 7-inch baking pan.

Put the chia seeds in a glass with 1/2 cup of water. Let this sit for 20 minutes until the seeds expand and form a gel.

Put the dates and the 2 Tbsp. coconut oil into a food processor and whiz.

Mix all the other ingredients, including the chia gel, in a bowl, then stir in the dates until everything is evenly blended.

Press into the prepared pan and bake for about 20 minutes, or until golden brown.

Excerpted from Natural Feasts by Ella Mills.
Recipe created by Ella Mills

Lentil Vegetable Soup

• 1 tbsp extra virgin olive oil
• 2 small onions, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 tsp salt, plus more to taste
• 1½ tsp italian seasoning
• 2 bay leaves
• 1 cup trimmed and chopped green beans (I used frozen)
• 4 cups vegetable broth + 1 cup water
• 2 tbsp tomato paste
• 1-15oz caned diced tomatoes (not drained)
• 1 medium potato, cubed
• 1 cup lentils
• 2 cups spinach
• 1 tbsp balsamic vinegar

  1 Heat oil over medium heat in a large pot or dutch oven.

2 Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.

3 Add garlic and sautee for another 2 minutes. Stir in the salt, italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.

Stir in spinach and balsamic vinegar. Season with salt and pepper to taste

Lemon Chicken

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
4 teaspoons lemon zest (about zest from 2 lemons)
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
1 teaspoon Kosher salt
1 teaspoon black pepper
2 Tbsp melted butter
Lemon slices for garnish

  Prep time: 10 minutes

Cook time: 45 minutes

Marinating time: 1 hour

Yield: Serves 4-6

Recipe courtesy of Simply Recipes

Lemon Arugula with Parmigiana – Reggiano cheese

4 cups baby Arugula
1/3 cup raw, unsalted sunflower seeds
8 – 10 shavings of Parmigiano- Reggiano cheese
Juice from 1 lemon
6 TBSP olive oil
Salt and pepper to taste

  Combine arugula, sunflower seeds, cheese and lemon juice is a salad bowl. Drizzle with olive oil, toss, salt and pepper and serve

Serves 2

Recipe courtesy of Grain Brain by David Perlmutter, MD

GAZPACHO

3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish

  1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.

2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.

3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

Recipe courtesy of epicurious

Broccoli Soup with Cashew Cream

3 TBSP olive oil
1 large onion, chopped
3 shallots, chopped
1 garlic clove, chopped
1 quart organic chicken broth
6 cups broccoli florets, chopped
Salt and pepper to taste
4 tsp fresh thyme leaves
1 cup coconut milk
Handful of pumpkin seeds for garnish

For the cashew cream:
¾ cup raw cashews, unsalted
¾ cup water
Salt to taste

  In large soup pot over medium-high heat, heat olive oil. Add the onions, shallots, ad garlic and cook until translucent, about 4 minutes. Add the broth, broccoli, and salt and pepper. Bring to boil, then lower the heat and simmer fro approximately 10 minutes, until the broccoli is soft.

Remove from heat and pour soup into a blender with the thyme. Process until smooth. Return to soup pot and stir in the coconut milk. Warm gently over medium heat.

Puree the cashew cream ingredients in the blender. Serve the soup with a drizzle of cashew cream n top and, if desired, a sprinkle of pumpkin seeds.

Recipe courtesy of Grain Brain by David Perlmutter, MD

Serves 4-6

Holiday Roasted Vegetables

¾ lb Brussel sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2” pieces
extra virgin olive oil
1 Tbsp. balsamic vinegar
1 tsp. chopped rosemary leaves
1 tsp. chopped thyme leaves
½ c toasted pecans
½ c dried cranberries

 

Preheat oven to 400 degrees F.

Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through.

Before serving, toss roasted vegetables with pecan and cranberries.

Recipe courtesy of Delish.

Gluten Free Pumpkin Dream Bars

Crust:

2 ½ c Gluten Free Honey Nut Cheerios cereal
3 Tbsp firmly packed brown sugar
1/3 c butter melted

Filling:

2 eggs
½ c. brown sugar
1 15- oz can pumpkin
1 12- oz can evaporated milk
1 tsp. cinnamon
¼ tsp. ginger
1 tsp. vanilla
½ tsp. salt
Powdered sugar, for dusting

 

Make crust:

Preheat oven to 350 degrees F. Grease a 9”-x-9” square baking pan.

Crush Cheerios into fine crumbs inside a large re-sealable plastic bag using a rolling pin. (Alternatively, pulse the cereal into fine crumbs with a food processor.) Combine Cheerios crumbs, melted butter, sugar, and salt and blend until combined. Press crumb mixture into the bottom of the greased baking pan. Bake until beginning to turn golden, about 7-8 minutes. Let cool while you make filling. Turn the oven temperature up to 425 degrees.

Make Filling:

Beat all filling ingredients together until smooth. Pour filling into crust and bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake about 35 minutes longer or until toothpick inserted in center comes out clean. Let cool to room temperature then refrigerate until chilled.

Sift powdered sugar over sliced squares before serving.

Recipe courtesy of Delish

Spicy Veggie Chili

There’s nothing quite as satisfying as a bowl of warm chili and side of homemade corn bread. This soup is filled with healthy veggies and legumes, all packed with fiber to help you feel full longer. It’s also got just enough spice to add a mouth-watering kick of heat.

  • 2 tablespoons olive oil
  • 1 1/2 cups yellow onion, chopped
  • 1 cup red bell pepper, chopped
  • 2 tablespoons garlic, minced
  • 2 serrano peppers, seeded and minced
  • 1 zucchini, diced
  • 2 cups corn kernels
  • 5 Portobello mushrooms, cubed
  • 4 tomatoes, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 1/4 teaspoons sea salt
  • 1/4 teaspoon cayenne
  • 3 cups cooked black beans or canned beans
  • 1 (15-ounce) can tomato sauce
  • 1 cup vegetable broth
  • Optional: sliced avocado, chopped green onions, fresh cilantro
 

In a large pot, sauté onion in oil over medium heat for five minutes.

Add bell peppers, garlic, and Serrano peppers, and cook until soft, about three minutes.

Add zucchini, corn, and mushrooms, and cook until vegetables start to brown, about six minutes.

Add chili powder, cumin, salt, and cayenne, and cook until fragrant, about 30 seconds.

Add beans, tomato sauce, chopped tomatoes, and broth. Stir well and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from heat and adjust seasoning, to taste.

Add avocado, green onions, and cilantro to serve, if desired.

Recipe courtesy of The Chopra Center


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