Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi

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








Ginger, Pear and Pistachio Balls Recipe

Makes 18 balls

Ingredients

• 1 cup pitted dates
• 1 cup dried pears
• 1/2 cup raw cashews
• 1/2 cup whole, raw pistachios, plus 1/2 cup coarsely chopped
• 1/2 cup gluten-free quick oats
• 1 Tbsp. cashew butter
• 2 tsp. ground ginger

 

 Directions

In a food processor, combine the dates, pears, cashews, whole pistachios, oats, cashew butter, ginger and 3 tablespoons of water and process on high speed for 2 to 3 minutes, until a thick, sticky mass forms. You may need to add another 2 to 3 tablespoons of water.

Spread the chopped pistachios on a large plate.

Using a tablespoon, scoop the mixture and, with clean wet hands, roll into a ball between your palms. Roll the ball in the chopped pistachios to lightly coat and then set on a separate plate. Repeat with the remaining mixture until you have 18 balls.

Place the balls in the freezer to set for 30 minutes. Store in the refrigerator, or at room temperature, until required.

Serving size: 1 ball
Calories 120 kcal
Protein 3g
Fat 5g
Carbohydrate 17g
Sugar 8g
Dietary fiber 3g

From Energy Balls by Christal Sczebel (Chronicle Books, 2017)
Recipe created by Christal Sczebel


Peaches with Greek Yogurt, Honey and Pistachios Recipe

Serves 6

Ingredients

• 3 ripe peaches, halved and pitted
• 2 Tbsp. butter
• 7 ounces Greek yogurt
• 1/2 tsp. vanilla
• 1 tsp. honey, plus extra for drizzling
• Chopped pistachios for topping

 

 Directions

Heat a griddle pan on medium heat and add butter. Add the peaches face-down and leave to cook for 10 to 15 minutes until nicely browned. If you don't have a griddle pan, you can top each peach with a little butter and broil.

Whip the yogurt with vanilla and 1 teaspoon of honey, and then add a large spoonful onto each peach. Top with chopped pistachios and serve warm.

Recipe created by Valentina Rice


Recent Posts


Tags

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


Archive