Search Articles
Search Recipes
Healing Foods
Homemade Mayonnaise
October 1st, 2011UnfeaturedMaking a homemade mayonnaise is not difficult or time consuming. Plus, depending on your tastes, you can alter the recipe just how you like. Follow this recipe to get a silky, rich mayo you can’t buy in stores.1 large egg yolk, at room temperature 30 minutes
½ teaspoon Dijon mustard
¾ cup olive oil (or oil of choice), divided
1 teaspoon white-wine vinegar or apple cider vinegar
1 ½ teaspoons fresh lemon juice
Salt to taste1. Whisk together yolk, mustard, and ¼ teaspoon salt until combined. Add about ¼ cup oil drop by drop, whisking
constantly until mixture starts to thicken.2. Add vinegar and lemon juice, then remaining ½ cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not incorporating into the mixture, stop adding oil and whisk vigorously until smooth, then continue adding oil.
3. Add salt to taste. Chill and cover until ready to use.
Note: The fresher the egg, the better it will incorporate into the mixture. Try using safflower, sunflower, or black truffle olive oil for subtle taste variations.
Strawberry Yogurt Shake
September 1st, 2011UnfeaturedYou might find it hard to believe this delectable shake is made from yogurt and not ice cream.Serves 4
4 cups plain yogurt
2 bananas, peeled and frozen
1 tablespoon vanilla
2 tablespoons maple syrup
2 1/2 cups hulled, fresh strawberries
4 strawberries for garnisCombine all ingredients except the garnish in a blender and mix until thoroughly combined. Divide equally between four glasses and add a whole or sliced strawberries as a garnish on each.
Combine all ingredients except the garnish in a blender and mix until thoroughly combined. Divide equally between four glasses and add a whole or sliced strawberries as a garnish on each.
Yogurt Parfait
September 1st, 2011UnfeaturedAt last—the perfect snack! Easy on the eyes and good for the body, this is one delicious treat that couldn’t be easier to assemble.serves 1
2 containers of plain yogurt*
1 cup your favorite fresh fruit(s)
1/4 cup low-fat granola or crunchy, high-fiber cereal*add vanilla extract to plain yogurt to give it more flavor if desired
Layer all ingredients in a serving dish or glass.
Greek Yogurt and Avocado Dip
September 1st, 2011FeaturedWeekly Recipe:Weekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/avacado.jpg "[title]")
Amp up the munchies at your next gathering with this easy guacamole recipe made memorable with the delicious addition of Greek yogurt.Makes 2 cups
2 ripe avocados
1/3 cup Greek yogurt
Juice of one lime
1/2 medium red onion, chopped
Salt and pepper or Abodo and garlic pepper to taste1. Peel avocado and remove seed. Mash avocado in a medium bowl, then add the Greek yogurt and mash again until smooth.
2. Mix in the onion, lime, Abodo, and garlic pepper (or salt and pepper) to taste. Then serve with chips or sliced vegetables and enjoy!
Easy Yogurt Cake
September 1st, 2011UnfeaturedThis simple yogurt cake is incredibly easy to make and perfect for almost any occasion. Add a mound of fresh berries to the top and you’ve made a healthy and memorable treat.2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain, non-fat yogurt
1 cup cane sugar
3 large eggs
1/3 cup expeller-pressed canola oil, and a little more for oiling the pan
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 cups fresh berries as a garnish1. Preheat your oven to 350 degrees. Oil a 9-inch cake pan and cover the bottom with a circle of parchment paper. Don’t forget to oil the paper as well; set the pan aside.
2. Next, mix the flour, baking powder, baking soda, and salt together in a medium bowl.
3. In a second bowl, whisk together the yogurt, sugar, eggs, oil, and the almond and vanilla extracts. Then, gently blend the flour mixture into the yogurt mixture and whisk until smooth.
4. Pour the batter into the pan and bake for 45 minutes, or until the top has formed a thin, golden-brown crust. Cake should be just firm in the middle when finished.
5. Cool for ten minutes on a wire rack, then remove from pan and peel off the parchment paper. Allow it to continue cooling before slicing and serving with fresh berries.
Blueberry Yogurt Muffins
September 1st, 2011UnfeaturedWeekly Recipe:NonWeeklyThe addition of yogurt to this classic blueberry muffin recipe not only adds calcium and protein, but extra moisture as well.Makes 12 muffins
.jpg)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1 1/4 cups plain yogurt
1/2 stick of melted butter
1 cup of fresh or frozen blueberries1. Preheat oven to 375 degrees; grease muffin tins and set aside.
2. In a small bowl, mix together flour, baking powder, baking soda, and salt.
3. Combine the sugar, yogurt, eggs, melted butter, and cinnamon, in a second bowl and beat until completely mixed.
4. Next, add the dry ingredients and mix together until blended, taking care not to over-mix. Gently stir in the blueberries and then spoon the batter into the muffin tins, filling each cup about two-thirds full.
5. Bake for 15 minutes, or until tops are browned and a toothpick stuck in the middle is clean when removed. Let cool in the pan, but be sure to serve warm!
Herbal-Infused Apple Gluten-Free Muffins
September 1st, 2011UnfeaturedHerbal Infusion Water Mix
1 stick cinnamon; or 1 teaspoon cinnamon powder
8 cloves, whole
1-inch piece of fresh ginger, peeled and diced
1 1/2 cups water*
*Use 1/4 cup of the infusion in recipe and drink the rest (it has a wonderful taste and benefit)
Apple Mix*
2 tablespoons organic butter; may substitute 1 tablespoon with water
1/2 cup raisins
1/2 cup walnuts
2 cups diced, semi-sweet apples (try Fuji or yellow apples, organic recommended)
1 tablespoon raw sugar
1/2 teaspoon powdered cinnamon
* This also makes a great topping over ice cream or frozen bananasMuffin Mix
3 cups gluten-free oat flour
1 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup raw sugar
1/2 teaspoon ground nutmeg
6 tablespoons coconut oil
1 teaspoon cinnamon
2 eggs; may substitute 2 tablespoons grape-seed veganaise
2 tablespoons organic butter
1. Grease twelve 21/2-inch muffin cups or line with paper liners; set aside.
2. Preheat oven to 375 degrees.
3. To make herbal infusion, combine 1 stick cinnamon, 8 cloves, and 1-inch peeled ginger in 11/2 cups of water. Bring to a boil; reduce heat and simmer for 10 minutes to infuse spices. Strain and set aside.
4. In a medium saucepan, combine apple mix. Melt butter over low heat. Add the raisins, walnuts, apples, sugar, butter, and cinnamon; stir. Heat for 5 minutes. Set aside.
5. In a large mixing bowl, stir together muffin mix flour, sugar, baking powder, cinnamon, nutmeg, baking soda, eggs, coconut oil, butter, and salt until moistened. Slowly add in 1/4 cup water from herbal infusion while mixing ingredients until reaching a smooth consistency.
6. Fold in apple mix. Chop and add 1/2 inch ginger from infusion to mixture.
7. Fill greased or paper-lined muffin cups 3/4 full. Bake for 15 to18 minutes or until golden.
8. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Why We Love Yogurt!
September 1st, 2011That’s right, we’re talking about yogurt—not frozen, heat-treated, or heavily sweetened varieties; but plain, simple, deliciously natural yogurt.
Did you know that the dairy aisle in your local supermarket is home to one of the healthiest foods in the grocery store?
Create New Beginnings
September 1st, 2011Back to school is the best time to create “new” beginnings for children. Before school starts, sit down with your children and create goals for the year ahead. These goals might include achieving certain grades, participating in sports and music, or practicing certain levels of personal hygiene (especially important for teenagers).
9 tips for teaching children how to make nutritious choicesSpicy Sweet Potatoes
August 31st, 2011Unfeatured2 to 3 lbs sweet potatoes
1 tablespoon chili powder
1 tablespoon olive oil
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cumin1. Wash sweet potatoes thoroughly and trim the pointed ends. Slice into wedges.
2. In a bowl, combine sweet potatoes with remaining ingredients and stir until well combined.
3. Spread mixture onto a baking sheet coated with cooking spray. Roast at 500 degrees for 30 to 35 minutes or until crispy tender.Nutrition info per serving (6): 132 calories; 2.7 g fat; 0.4 g saturated fat; 0 mg cholesterol; 1.7 g protein; 26.4 g carbohydrates; 4.1 g fi ber; 20.7 mg sodium
