(This recipe appeared in the June, 2011 edition of A Healthy You.)
Prep Time: 5 minutes
Yield: 2 servings
Ingredients
1 banana
1 cup almond, soy or rice milk
1 cup berries
1 cup diced melon
1/2 cup almonds
2-4 ice cubes
Directions
Mix in blender for 1-2 minutes and serve.
Note: You can add other ingredients for added nutrition such as a spoonful of bee pollen, coconut oil, flax seed oil, spirulina powder or a scoop of protein powder.
Quinoa Pilaf (This recipe appeared in the March, 2011 issue of A Healthy You.) Prep Time: 3 minutes Cooking Time: 30-40 minutes Yield: 4 servings Ingredients: 1 cup quinoa; 2 1/4 cups water or stock; 1/2 cup dried cranberries; 1/2 cup walnut pieces; 1/4 cup chopped fresh parsley; pinch of salt Directions 1. Rinse…
Shiitake and Kale (This recipe appeared in the April, 2011 issue of my newsletter. Prep Time: 2 minutes Cooking Time: 10 minutes Yield: 4 servings Ingredients 1/2 pound shiitake mushrooms 1 tablespoon olive oil 1-2 cloves crushed garlic 1 bunch kale, chopped pinch of salt Directions 1. Warm oil in pan on medium heat with…
How To: Sprout Your Own (This article appeared in the May,2011 issue of A Healthy You) A little bit actually goes a long way. You only need about 1/2 cup of legumes for each batch. Place 1/2 cup of legumes (lentils, mung beans, garbanzos, etc…) in a quart jar. (I use mason jars. I LOVE…
Easy Beans and GreensPrep Time: 10 minuteCooking Time: 10 minutesYield: 2-3 servingsIngredients2 cups of pre-cooked beans (black, pinto, red, kidney – your choice)1 bunch greens (collard, bok choy, kale, spinach – your choice)Your favorite toppings, such as salsa, avocado or guacamole and sour creamDirections1. In a medium saucepan, heat drained beans. Add your favorite seasonings,…
Recipe: Sweet Potatoes with Lime and Cilantro (This recipe appeared in the December, 2010 issue of A Healthy You). This recipe is an eye-opener for those who find sweet potatoes cloyingly sweet or those who are tired of eating them smothered in marshmallows and brown sugar. Japanese sweet potatoes, with their pale flesh and delicate…
Roasted Squash Soup (Ingredient list obtained from Chef Stevie Nussbaum) Makes 12 servings Ingredients: 1 1/2 Pounds acorn squash, Halved 1 1/2 Pounds butternut squash, Halved 1 Pound spaghetti squash, Halved 1 whole Onion, chopped 2 Tablespoons Olive Oil (Extra Virgin) 1/2 teaspoon ground nutmeg 1/2 teaspoon granulated garlic 4 Cups Vegetable Stock 1/2 cup…