Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

“For years I have craved sugary foods, but didn’t know why. When I saw the local community center was offering a program on Stressed Out Bodies; Cravings, What Are These About I was intrigued to learn more. Michelle Sanderbeck's presentation helped me to understand why my body was craving certain foods and how to give my body the food and nutrients it needs so that I won’t crave the foods that I know that are not good for my health.” Andrew S.

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

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


Archive