Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"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

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

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


Recent Posts


Tags

sunflower seeds sourdough bread gnocchi cucumber ACV Fruit Smoothie red wine vinegar walnuts Glaze smoothie white wine vinegar honey grapes sage leaves tahini Lemon Sage Tilapia spinach pasta casserole Cauliflower Pizza pumpkin puree spicy salmon apple cider vinegar Shallot kalamata olives tomato paste clove banana Salmon lemon zest butter apple Guacamole Toast fruit stir-fry sweet potato vegetables dr axe Cinnamon zucchini croissants cucumbers rosemary greek yogurt summer hash browns sweet potatoes potato Chicken cranberries lemon almond milk soup oregano bruschetta eggs roasted beets Chicken and Broccoli Stir-Fry tilapia chicken salad Citrus Roasted Shrimp mushrooms green beans gluten free roasted carrots olive oil Carrot cheese broccoli salad garbanzo beans cashews avocado roasted veggies Reggiano Cheese pumpkin pomegranate goat cheese dressing roasted Roasted Brussels Sprouts pecans croutons yogurt garlic strawberries Italian seasonings quinoa chia seeds Organic 3-Bean & Vegetable Soup fresh sage curry powder bacon heavy cream hoisin sauce avocado salad Almonds pear peaches pastry cream Arugula peppers cumin Zucchini Parmesan Crisps blueberries thyme Budda Bowl hummus medjool dates Easy Frittata Squash tomatoes pistachios lime mayo chili pomegranate molasses scallops carrots eggplant quesadillas raisins plums almond butter Southwestern Salsa garlic ghee sandwiches Salsa berries gorgonzola horseradish Kiwi Bartlett pears black bean protein powder breakfast Beet-and-Apple Salad paprika Broccoli cashew vanilla bean Gruyère cheese breakfast nachos Roast Chicken cloves MACA beets banana split summersalad bell peppers cambozola oranges Lemon juice cauliflower crust ham salad Guacamole Gazpacho parsley chard leaves apricots onion coconut tomato juice sugar white beans Ginger pie crust macaroni salad Dip cannellini bell pepper avocados Giada's Herbed Quinoa brussel sprouts Honey Chipotle Wraps chicken broth


Archive