Food & Recipes

  • Chilled Avocado Soup with Cherry Tomato Salsa Fresca

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 4-6

    AVOCADO SOUP

    2 cups mashed avocado (Hass variety recom­mended)

    2 cups carrot juice

    1 cup water

    1/4 cup diced red onion

    2 tablespoons freshly squeezed lime juice

    1/2 teaspoon seeded and diced jalapeno pepper

    1 garlic clove

    2 teaspoons sea salt, or to taste

    1/2 teaspoon ground cumin

    1/4 teaspoon chili powder (try chipotle)

    Pinch of crushed red pepper flakes

    2 tablespoons finely chopped green onion

    1 1/2 tablespoons finely chopped fresh cilantro

    CHERRY TOMATO SALSA FRESCA

    1 cup diced cherry tomatoes

    1 tablespoon diced red onion

    1 tablespoon diced green onion

    2 teaspoons minced, freshly squeezed lime juice

    Pinch of ground cumin

    Pinch of cayenne pepper (optional)

    Pinch of sea salt

    Pinch of ground black pepper

    Prepare the soup: Place all the soup ingredients, except the green onion and cilantro, in a blender and blend until creamy. Transfer to a bowl, add the green onion and cilantro, and mix well. Place in the refrigerator or freezer to chill while you prepare the salsa.

    Prepare the salsa: Combine all the salsa ingredients in a small bowl and mix well. To serve, garnish each bowl of soup with a small scoop of the salsa. Source: The 30 Minute Vegan: Soup’s On! by Mark Reinfeld, image by Amy Green

  • Salty Talk

    The FDA’s recom­mendation for adults is 2,400 mg of sodium per day or less—the equivalent of a tea­spoon of table salt. If a food has 5 percent or less of your daily sodium, it’s a low-so­dium food. If it has 20 percent or greater, it is high in sodium.

    75% of sodium in the American diet comes from packages and restaurant foods

  • Mango Guacamole

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 4

    2 ripe avocados

    1 cup diced mango

    1/4 cup diced red onion

    1/2 clove garlic, minced

    1/2 to 1 jalapeno pepper, seeded and minced

    2 tablespoons chopped fresh cilantro

    1 1/2 teaspoons fresh lime juice

    1/4 teaspoon salt

    1/4 teaspoon ground cumin

    Cut the avocados in half, circling the center pit. Twist the halves to separate and then squeeze each half into a medium bowl. Coarsely mash the avocado flesh with a fork. Stir in the remaining ingredi­ents. Serve immediately or chill, covered. Source: Fast and Simple Gluten-Free (Fair Winds Press) by Gretchen F. Brown, RD

  • Herbal Intelligence

    Coming out of college, Ric Scalzo didn’t visualize himself seeing a dozen patients a day and dispensing herbal remedies.

    How a spiritual journey changed the herbal industry
    By Craig Gustafson
  • Eating Well and Losing Weight

    Mark Hyman, MD, makes some pretty bold promises in his feature. I got a prerelease copy of his new book, The Blood Sugar Solution 10-Day Detox Diet, and embarked on a 10-day journey with two of our readers, Nancie Carter and Jennifer Schreiner, to see if this program would do what he claimed.

    DETOX OVERVIEW

    A firsthand report on the 10-Day Detox Diet
    By Adam Swenson
  • Are You Food Addicted?

    Detox is big these days. Everybody’s talking about it and trying it—juicing, fasting, cleansing, odd diets, colonics, and more. There are ancient healing systems that teach about detoxification—including ayurveda—and each approach has its pros and cons.

    By Mark Hyman, MD
  • Tahini-Lemon Dressing

    Weekly Recipe: 
    NonWeekly
    MAKES: 1 CUP

    1/2 cup raw tahini

    1/3 cup water

    1/4 cup freshly squeezed lemon juice

    1/2 teaspoon crushed garlic

    1/4 teaspoon ground cumin

    1/4 teaspoon salt

    Dash cayenne

    1 tablespoon minced fresh parsley

    Put the tahini, water, lemon juice, garlic, cumin, salt, and cayenne in a blender and process on medium speed until smooth. Add the parsley and pulse briefly, just to mix. Stored in a sealed jar in the refrigera­tor, Tahini-Lemon Dressing will keep for two days. Source: Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

  • Cook’s Corner: Healthy Homemade Dressings

    So you’ve decided to be the healthiest version of you possible this year. You’ve fol­lowed your exercise routines, learned to deal with the stressors in your life, and dedicated yourself to eating local and fresh. However, there is yet another factor causing inflam­mation and adding too many unwanted ingredients in your diet.

  • What’s in Your Food?

    I picked up my son from school recently to have lunch with him. We went to the park with our sack lunches. As I watched him pull out his carrot sticks and orange slices, I asked him if anyone in the lunch room had a lunch like him with fruits and vegetables. He said his best friend sometimes had celery in his lunch sack but no one else did.

    Whole foods emphasize what’s in your food, not what isn’t
    By Linda Kopec, ND, MHNE, CNC