Sabeeha, Andrea, and Riadh draw on their knowledge of Herbs, Traditional Chinese Medicine, and Nutrition in order to create and serve up a bountiful selection of healthy recipes for our readers!
2 onions, sliced
2 garlic cloves, thinly sliced
1 eggplant, sliced
1 zucchini, sliced
1 each red, green, yellow pepper, seeded and sliced
1 14oz.(398mL) can chopped tomatoes
6 tbsp red wine
1 tbsp tomato paste
2 tsp herb de province (mixture of basil, oregano & thyme)
1 14oz.(398mL) can red kidney beans, rinsed & drained
1 14oz.(398mL) can black-eyed peas, rinsed & drained
Fresh ground black pepper
Fresh herb sprigs to garnish
Preheat oven to 350F (180 C). Put all ingredients except the herb garnish in a large ovenproof casserole and mix well. Cover and bake for 1 hour, stirring once or twice. Garnish with the herb sprigs. Serve hot or cold, serves 6
|Cooking Time:||15 minutes|
|Ingredients:||2 cups rolled oats
½ cup slivered almonds
½ cup dried shredded coconut
¼ cup crystallized ginger
¼ cup coconut oil
¼ cup maple syrup
India-Style Roasted Brussel Sprouts
Serves 2 as a side
1 lb brussel sprouts
1 Tbs coconut oil
1/2 tsp turmeric
1/2 tsp mustard seed
1/2 tsp cumin seed
1/2 tsp salt or to taste
black pepper to taste
1.Preheat the oven to 375* F.
2. Put the coconut oil in a a 13′ by 11′ glass baking dish or a cookie sheet and place in the oven so that it can melt.
3. Trim the ends off the sprouts and cut them in half. If they are very large, quarter them.
4. Take the tray out of the oven, place all the ingredients which are left in to the tray and toss the sprouts around so that they get coated evenly with all the seasonings and oil. They should be lying in a single flat layer in the pan.
5. Roast for roughly 12-15 minutes, until they are nicely caramelized and cooked through.
He who takes medicine and neglects to diet wastes the skill of his doctors. ~ Chinese Proverb
~ Coconut Oil Spread ~
Many people search for a tasty alternative to butter, and I have found this extraordinary option to be exactly that. I especially enjoy it when made with sautéed onions, spread on whole grain bread, and topped with herbal salt. When refrigerated, this spread will stay fresh for several months!
1 cup (250 ml) virgin coconut oil
1 large onion, chopped
1 teaspoon sea salt
½ cup (125 ml) flax oil
10 cloves garlic, minced
Place the coconut butter in a small container, then set the container in a large bowl of warm water. This will soften the coconut butter and make it easier to work with. Be careful not to let the water run over the sides of the container.
Pour 1/3 of the melted coconut butter into a saucepan over medium heat. Add chopped onion and salt, and sauté, stirring constantly with a wooden spatula until the onions start to brown. Turn the heat down to low and carefully sauté the onions for a few more seconds without letting them burn. Remove from heat
then add in the other ingredients and mix well.
“Let thy food be thy medicine and thy medicine be thy food”- Hippocrates (460-377 B.C.)
~ High Fibre Banana Bread ~
Preheat oven to 350*F
Grease and flour two 9×5 inch (2-L) loaf pans
1 cup spelt flour
1 cup unbleached unbromated all purpose flour
½ cup oat flour(you can grind oats yourself in food processor/coffee grinder)
2 tsp baking soda
1/3 cup ground flaxseed
½ tsp salt
Sift together flours, flax, salt, and baking soda.
1 ¼ cups sugar (raw cane or coconut sap)
¾ cup warmed coconut oil
1 tsp cinnamon powder
5 ripe well-mashed bananas
2 tsp vanilla
In separate bowl, mix together and add to flour mixture, mixing barely until it all comes together.
½ cup chopped toasted walnuts or pecans
½ cup mini semi sweet chocolate chips
Stir to above.
Variation: Instead of nuts and chocolate,
add 1 cup unsweetened coconut and/or ½ cup dried cranberries.
Divide the mixture into the two loaf pans and bake for 40-50 minutes until a toothpick inserted into center comes out clean(make sure it hasn’t landed in a chunk of banana!)
Makes two delicious loaves.