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

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

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


Archive