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

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


Archive