Food & Recipes

  • Throat Soothers

    In medieval England, physicians would treat inflamed, croaky throats by placing a live frog into a patient’s mouth. Hence, the phrase “a frog in your throat.” Today, thankfully, the remedies are much less cumbersome—and much more effective. Paul Anderson, ND, chair of clinical sciences at Bastyr’s School of Naturopathic Medicine, likes to use herbs.

    Cure a sore throat with these four healing herbs.
    By Kris
  • Double Chocolate Cherry Cookies

    Makes 24
    2 3/4 cups blanched almond flour
    1/2 teaspoon sea salt
    1/2 teaspoon baking soda
    1/4 cup unsweetened cocoa powder
    1/2 cup grapeseed oil
    3/4 cup agave nectar
    1 tablespoon vanilla extract
    1 cup coarsely chopped dark chocolate (73 percent cacao)
    1 cup dried, fruit-juice-sweetened cherries

    1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
    2. In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract.
    3. Fold the wet ingredients into the almond-flour mixture until thoroughly combined. Fold in the chocolate and cherries.
    4. Spoon the dough, 1 heaping tablespoon at a time, onto the prepared baking sheets, leaving 2 inches between each cookie.
    5. Bake for 10 to 15 minutes, until the tops of the cookies dry and start to crack—be careful not to overcook. Let the cookies cool on baking sheets for 20 minutes, then serve warm.

     

    Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, An imprint of the Crown Publishing Group, Berkeley, CA.

  • Healthy Chocolate Cake

    Serves 12

    Cake 
    1 2/3 cups whole-wheat pastry flour
    1 teaspoon baking powder
    3 teaspoons baking soda
    3 1/2 cups pitted dates, divided
    1 cup pineapple chunks in own juice, drained
    1 banana
    1 cup unsweetened applesauce
    1 cup shredded beets
    3/4 cup shredded carrots
    1/2 cup shredded zucchini
    3 tablespoons natural cocoa powder
    1/2 cup currants
    1 cup chopped walnuts
    1 1/2 cups water
    2 teaspoons vanilla extract

    Chocolate-nut icing
    1 cup raw macadamia nuts or raw cashews, unsalted
    1 cup vanilla soy milk
    2/3 cup pitted dates
    1/3 cup brazil nuts or hazelnuts
    2 tablespoons cocoa powder
    1 teaspoon vanilla extract

    1. Preheat oven to 350 degrees. Mix flour, baking powder, and baking soda in a small bowl. Set aside.

    2. In a blender or food processor, puree 3 cups of the dates and all the pineapple, banana, and applesauce. 

    3. Slice remaining dates into ½-inch thick pieces. In a large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture.

    4. Add the blended fruit mixture to the flour mixture, and mix well. Spread in a 9.5 x 13.5 nonstick baking pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

    5. To make the icing, combine all the icing ingredients in a blender and blend until smooth and creamy. Spread icing evenly over warm cake and serve. 

    nutrition info per serving: 300 calories; 12 g fat; 6 g saturated fat; 0 mg cholesterol; 9 g protein; 44 g carbohydrates; 7 g fiber; 13 mg sodium

  • Raisin Collards and Carrots

    Serves 4

    Vegetables
    4 bunches collard greens, leaves removed and chopped
    4 carrots, grated

    Sauce
    1 medium cucumber
    1/2 cup raisins
    1/4 cup raw almond butter
    2 teaspoons Dr. Fuhrman's Riesling Raisin Vinegar (optional; available at drfuhrman.com)
    1 teaspoon nutritional yeast
    1/2 cup currants (optional)

    1. Steam collard greens for 15 minutes. Add grated carrots and steam another 5 minutes.

    2. Blend all sauce ingredients in a blender until smooth. Add sauce to collards and carrots, and toss. If desired, stir in currants. Serve warm.

    nutrition info per serving: 238 calories; 14 g fat; 8 g saturated fat; 86 mg cholesterol; 11 g protein; 19 g carbohydrates; 4 g fiber; 162 mg sodium

  • Citrus Salad With Orange Peanut Dressing

    Serves 2

    Dressing
    1/2 cup orange juice
    1/8 cup unsalted peanut butter 
    1/8 cup raw cashew butter
    2 tablespoons rice vinegar
    1 teaspoon low-sodium soy sauce
    ¼-inch piece fresh ginger, peeled
    1/4 medium clove garlic, chopped

    Salad
    15 ounces (about 10 cups) baby lettuce 
    1 avocado, sliced
    1 orange, peeled, halved, and sliced
    1/2 small sweet onion, thinly sliced 
    1 tablespoon unhulled sesame seeds 

    1. Place dressing ingredients in a blender or food processor, and blend until smooth. Refrigerate until ready to serve. 

    2. Place lettuce in a large bowl; arrange avocado, orange, and onions on top.

    3. In a pan over medium heat, toast sesame seeds for 3 minutes, tossing often to prevent burning. 4. Just before serving, lightly dress salad and sprinkle with sesame seeds.

    nutrition info per serving: 474 calories; 30 g fat; 4 g saturated fat; 0 mg cholesterol; 10 g protein; 36 g carbohydrates; 7 g fiber; 215 mg sodium

  • How Safe is Your Food?

    With brown hair and a wide, trusting smile, Ashley Armstrong looks like your average happy, healthy 5-year-old. She practices ballet, plays softball, and just started to learn the guitar.

    Today, food safety is no longer as simple as saying no to expired milk. As major health problems continue to surface in America’s food supply, here’s what to do to protect you and your family.
    By Melanie Warner
  • Gluten-Free Taste Test

    My wife used to love breads  and baked goods, until every sandwich or plate of pancakes meant hours of bloating and discomfort. Her pain was brought on by a sensitivity to gluten, a protein found in wheat, barley, and rye. She eventually cut gluten from her diet entirely. That was 12 years ago.

    15 flavor-packed picks
    By Mitchell Clute
  • Eat for Optimal Health

    One night in May 2008, Emily Boller had an epiphany: Her body was a work of art, and it was high time she crafted it into a masterpiece. The avid painter was used to spending hours on her expressionist landscapes and flowers but little time on her diet and health. A 49-year-old mother of five, Boller says many of her meals were variations on pizza or pasta.

    A micronutrient-rich diet can shrink your waistline and increase wellness. Here’s how.
    By Joel Warner
  • In Season: Tomatillos

    If not for the parchment-like husk encasing a tomatillo, you might mistake this fruit for a diminutive green tomato. But punchy tomatillos are what give Latin green sauces, most notably salsa verde, that signature tartness.

    By Matthew Kadey, RD
  • The No-Pain Diet

    Remember the last time you had the flu? You slept poorly and felt exhausted, sore, and achy. You couldn’t think straight, it was a task just to drag yourself through the day. If you have fibromyalgia, that’s how you feel almost every day—and unlike the flu, your symptoms don’t go away.

    Foods to fight fibromyalgia