Food & Recipes

  • Spiced Pears

    6 large pears
    1 1/2 cups unsweetened pear juice or nectar
    1/4 cup raw honey
    1/2 teaspoon each ground ginger, cardamom, cloves
    1 teaspoon ground cinnamon
    3 tablespoons ghee
    1 teaspoon vanilla
    1/4 cup slivered almonds

    1. Preheat oven to 400 degrees, and butter an 11-by-18-inch baking dish.
    2. Cut each pear lengthwise into quarters, remove the core, and place skin side up in baking dish.
    3. In a separate bowl, mix juice, honey, and spices. Pour mixture over pears, and dot with ghee. Cover with foil and bake for 30 minutes.
    4. Remove foil, and bake for 5 to 10 minutes until pears are soft. Transfer pears to serving platter, and pour reserved liquid into a saucepan.
    5. Add vanilla, and heat mixture over high heat until syrupy, about 10 minutes.
    6. While syrup is reducing, toast almonds.
    7. Pour syrup over pears, and top with almonds.

    nutrition info per serving: 262 calories; 5 g fat; 2 g saturated fat; 4 mg cholesterol; 2 g protein; 57 g carbohydrates; 8 g fiber; 7 mg sodium

  • Dal with Winter Vegetables

    3 tablespoons ghee (clarified butter) or vegetable oil
    1 cup chopped carrots
    1 cup peeled and cubed
    butternut squash
    4 cups water
    1 tablespoon freshly
    grated ginger
    2 teaspoons turmeric
    2 teaspoons ground coriander
    1 teaspoon iodized salt (must be iodized on a sattvic diet)
    1 1/2 cups dried yellow lentils
    2 cups broccoli florets
    1 teaspoon brown
    mustard seed
    2 teaspoons cumin seed
    1 teaspoon fennel seed

    1. Add 2 tablespoons ghee (or oil), carrots, and squash to a large saucepan. Sauté for 8 minutes.
    2. Add water, ginger, turmeric, coriander, salt, and lentils. Bring to a boil, reduce heat, cover, and simmer for one hour.
    3. Add chopped broccoli and an additional cup of water (omit the water if you prefer a thick dal), and simmer for 10 minutes.
    4. While broccoli is cooking, toast brown mustard, cumin, and fennel in a skillet over high heat for 1 minute, or until spices become fragrant.
    5. Add remaining ghee or oil to the skillet, and sauté 1 minute. Combine with the broccoli and lentil mixture, and serve with basmati rice.

    nutrition info per serving: 158 calories; 7.8 g fat; 1.1 g saturated fat; 0 mg cholesterol; 6.2 g protein; 18.6 g carbohydrates; 7.1 g fiber; 417 mg sodium

  • Creamy Rutabaga Mashed Potatoes

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    2 lbs rutabagas cut into 1-inch pieces
    3 lbs potatoes cut into 1-inch pieces
    3 tablespoons butter
    1/2 cup milk
    1/3 cup sour cream
    1/4 teaspoon pepper
    1/4 teaspoon salt
    1 tablespoon parsely, chopped

    Directions:

    1. Peet and cut rutabagas and potatoes; cook until tender. Drain and mash.
    2. Mix in butter, milk, sour cream, pepper, salt, and parsley.
    3. Stir together. Serve hot.

  • Roasted Root Vegetable Stew

    Ingredients:

    4 cups vegetable or chicken stock
    2 bay leaves
    1 tablespoon thyme, chopped
    1 tablespoon sage, chopped
    1 cup rutabagas
    1 cup parsnips
    1 cup shallots
    1 cup carrots
    1/2 cup celery root
    Salt and pepper to taste

    Directions:

    1. Add stock, bay leaves, chopped thyme and chopped sage to a stewpot to boil.
    2. Peel and cut into stew-sized pieces rutabagas, parsnips, shallots, carrots, and celery root. Add to pot.
    3. Cook until veggies are tender. Salt and pepper to taste.

  • Cold School

    We know: You thought you’d be safe from cold and flu season this year. You ate your immune-boosting sweet potatoes, got plenty of sleep, and hit the echinacea at the first sign of a scratchy throat.

    By Brooke Benjamin
  • Is Homeopathy Safe?

    For centuries, people around the world have used homeopathy to treat everything from seasickness to cancer. But this summer’s recall of Zicam, a popular homeopathic nasal cold remedy containing zinc, raised questions about the safety of this somewhat mysterious science.

    By Vicky Uhland
  • Think Tank

    For dinner you choose wild-caught salmon and free-range chicken over the farmed and penned varieties, but when it comes to building a saltwater reef tank, sourcing from native environments is not the eco way to go.

    By Melaina Juntti
  • In Season: Chives

    These pungent, savory herbs add much more than flavor to dips, soups, and stroganoffs. Chives are high in dietary fiber and brimming with folate, iron, magnesium, potassium, calcium, and vitamins A, K, C, and B6.

    By Wendy McMillan
  • Vegetable Chicken Soup

    1 tablespoon olive oil
    1 medium onion, chopped
    1 pound skinless and boneless chicken breasts, cut into bite-size pieces
    6 ounces green beans, cut into bite-size pieces
    1 cup chopped celery
    1 zucchini, sliced
    1 tablespoon fresh basil, chopped
    1/2 of a 14.5-ounce can diced tomatoes, drained
    4 cups chicken broth
    1 teaspoon paprika
    1 to 2 tablespoons raw honey
    2 tablespoons lemon juice
    2 teaspoons minced raw ginger
    2 teaspoons pressed raw garlic
    Salt and pepper to taste

    1. In a large soup pot, heat the olive oil over medium-high heat for several minutes.
    2. Add onion, and cook, stirring occasionally, until soft.
    3. Add chicken, and continue to stir occasionally to brown lightly on all sides.
    4. Add remaining ingredients, bring to a boil, and allow to simmer until vegetables are just tender and chicken is cooked through.

    nutrition info per serving (4): 209 calories, 4.7 g fat, 0.5 g saturated fat, 55 mg cholesterol, 26.8 g protein, 14.2 g carbohydrates, 2.6 g fiber, 745 mg sodium

  • The Adrenal Fatigue Fix

    I knew something was really wrong when my son started preschool and I was the only mom who didn’t have another child on the way. I was too exhausted and sick all the time to even think about getting pregnant.

    Always sluggish? How to eat for lasting energy
    By Amy Logan