Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

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


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

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


Recent Posts


Tags

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


Archive