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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

Black Bean Spinach Quesadillas

In a hurry… this quick delicious quesadilla is great for a healthy snack or meal.

½ Tbsp. extra virgin olive oil
1 tsp. minced garlic
8 ounces cremini mushrooms, rinsed, stems removed and sliced
¼ tsp. chili powder or to taste
4 cups loosely packed baby spinach
1 cup canned black beans, rinsed and drained
2 Tbsp. Minced fresh or jarred jalapeno chiles, optional
Salt and freshly ground peppers, to taste
4 whole wheat tortillas ( approximately 9=10’ in diameter)
1 cup shredded Monterey Jack cheese
Fresh cilantro leaves for garnish

 

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 20 seconds, then add the mushrooms and chili powder and sauté, stirring occasionally, fro 5 minutes, or until mushrooms are light gold and most of the juices have evaporated. Add spinach and stir until wilted, then add the black beans and jalapenos ( if desired) and stir well until combined. Season with salt and pepper, transfer to bowl, and set aside. Wipe skillet with paper towel and set aside

Lay the tortillas on a flat surface. Sprinkle one half of each round with an equal amount of cheese then divide the mushroom filling equally over the cheese. Fold each tortilla in half.

Reheat the skillet over medium heat. Place one of the quesadillas in the skillet ( add a second one if it fits) and cook for about 3 minutes on each side. Serve promptly.

Recipe courtesy of Calories In Calories Out Cookbook.

Kiwi Wraps or rolls

These yummy rolls make a healthy lunch or as a appetizer. The fusion of flavor makes for a party in the mouth!

1 whole wheat tortilla
1 Tbsp. peanut butter ( or any nut butter… my favorite is Cashew butter)
1 Tbsp cream cheese ( I like the whipped cream cheese)
½ kiwi, peeled and thinly sliced

 

Cut rounded edges from tortilla to form a square. Spread nut butter on one half of the tortilla; spread cream cheese on the remaining half.

Please kiwi in a single layer over cream cheese. Starting with the cream cheese end, gently roll up the tortilla to form a log shape. Serve as a wrap or sliced in thick rounds.

Recipe courtesy of Allrecipes.com

Crispy Butternut Squash Spinach Salad with Bacon-Shallot Vinaigrette

1 small butternut squash, peeled, seeded and cubed or cut into half moons
1 Tbsp. extra virgin olive oil
kosher salt
Freshly ground balck pepper
1 shallot, minced
¼ c red wine vinegar
1 Tbsp. brown sugar
5 oz. baby spinach (about 6 cups)
½ c pecans, toasted and chopped

 

Preheat oven to 425° and line a baking sheet with aluminum foil.

Arrange butternut squash on the baking sheet, drizzle with olive oil and season with salt and pepper. Roast until golden brown and crisp, 20 -25 minutes.

Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total. Transfer to a paper towel lined plate and transfer bacon grease to a small bowel.

In same skillet, cook shallot over medium-high heat until tender, 4 minutes. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 Tbsp. bacon grease and season with salt and pepper.

Place spinach in a large bowel. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine.

Serve immediately.

Recipe courtesy of Delish

Kiwi Salsa

This festive healthy dip is a great addition to any holiday party! And it taste so good you will make it all year around.

3-4 Ripe Kiwi fruit, peeled, carefully chopped
¼ c pomegranate seeds ( I use a whole pomegranate)
1/2 c avocado peeled and chopped
1 Tbsp heaping thinly sliced green onion
1Tbsp chopped jalapeno pepper (no seeds) adjust to taste
1 Tbsp chopped fresh cilantro
1 tsp olive oil
Salt and Pepper to taste

 

Place kiwi fruit, pomegranate seeds, avocado, green onion and olive oil in a medium bowl.

Start with a teaspoon of chopped jalapeno, gently fold in and add more to desired level of heat.

Add cilantro, salt and pepper to taste.

Serve with tortilla chips.

Recipe courtesy of Tamara Klingsheim

Green Bean and Pear Salad Recipe

Refreshing and packed with flavor, enjoy this easy healthy summer salad.

1 pound fresh green beans ends trimmed
1 red D’Anjou pear, thinly sliced
¼ cup olive oil
1 ½ to 2 tbsp red wine vinegar
2 tbsp brown sugar
1/3 cups sugar roaster pecans

 

In a medium saucepan, blanch the green beans in boiling water for three minutes. Transfer the beans to a bowl of ice water until cooled, then drain and place in a medium sized bowl.

Add the pear slices, and lightly toss.

In a small bowl, prepare salad dressing: Whisk together the oil and vinegar, then add the brown sugar.

Pour the dressing over the beans and pears. Garnish with pecans. Makes six to eight servings.

Recipe from Easy Garden recipes.


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