Healthy Alternatives

  • Homemade Taco Seasoning

    Weekly Recipe: 
    NonWeekly

    1 tablespoon chili powder

    1/4 teaspoon garlic powder

    1/4 teaspoon onion powder

    1/4 teaspoon crushed red pepper flakes

    1/4 teaspoon dried oregano

    1/2 teaspoon paprika

    1 1/2 teaspoons ground cumin

    1 teaspoon sea salt

    1 teaspoon black pepper

    Combine all ingredients in a bowl. Source: gnowfglins.com

  • 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.

  • Effortless Anytime Balsamic Vinaigrette

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES: 3/4 CUP

    1/4 cup apple cider vinegar

    3 tablespoons flaxseed oil or extra virgin olive oil

    2 tablespoons balsamic vinegar

    2 tablespoons unsweetened applesauce

    1 tablespoon pure maple syrup

    1 1/2 teaspoons Dijon mustard

    1 clove garlic, minced

    1/4 teaspoon fine-grain sea salt, or to taste

    Freshly ground black pepper

    In a small bowl, whisk together all of the ingredients. This dressing will keep in an airtight container in the fridge for at least two weeks. Source: The Oh She Glows Cookbook by Angela Liddon

  • Sweet Mustard Dressing

    Weekly Recipe: 
    NonWeekly
    MAKES: 3/4 CUP

    1/2 cup extra virgin olive oil

    1/4 cup cider vinegar or freshly squeezed lemon juice

    1 tablespoon Dijon mustard

    2 teaspoons maple syrup or agave nectar

    1/2 teaspoon crushed garlic

    1/4 teaspoon plus 1/8 teaspoon salt

    Dash ground pepper

    Put all the ingredients in a blender and process on medium speed until smooth and creamy. Store in a sealed jar in the refrigerator. Sweet Mustard Dressing will keep for one week. Source: Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

  • Apple Cider Vinaigrette

    Weekly Recipe: 
    NonWeekly
    MAKES: 3/4 CUP

    1/2 cup apple cider vinegar

    2 tablespoons (packed) light brown sugar

    1/4 cup extra virgin olive oil

    Pinch of salt, or more to taste

    Combine all the ingredients in a glass jar and seal the lid tightly. Shake vigorously to combine. (The vinaigrette can be refrigerated, covered, for up to two weeks. Let it return to room temperature and shake vigorously before using.) Source: The Earthbound Cook by Myra Goodman

  • Greener Than Green Goddess Dressing

    Weekly Recipe: 
    NonWeekly
    MAKES: 1 3/4 CUPS

    3/4 cup water

    1/2 cup organic plain yogurt

    2 tablespoons freshly squeezed lemon juice

    2 tablespoons extra virgin olive oil

    1 avocado, halved and flesh scooped out

    1/4 cup chopped fresh parsley

    2 scallions, white and green parts, chopped

    1 clove garlic, chopped

    1/2 teaspoon sea salt

    Put all the ingredients in a blender or food processor and process until smooth and creamy. You may want to add a pinch of salt and a squeeze of lemon juice. Store in an airtight container in the refrigerator for up to three days. Source: The Longev­ity Kitchen by Rebecca Katz with Mat Edelson

  • Garlic Herb Dressing

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES: 1 1/4 CUPS

    2 tablespoons freshly squeezed lemon juice

    1 – 2 teaspoons salt-free garlic and  herb seasoning

    1/4 teaspoon Dijon mustard

    Pinch of sugar

    3 tablespoons olive oil

    In a small bowl, whisk together the lemon juice, garlic and herb seasoning, mustard, and sugar. Slowly, in a thin stream, whisk in the olive oil until the dressing is emulsi­fied. Source: You Won’t Believe It’s Salt-Free! by Robyn Webb

  • Ranch Dressing

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES: 1 1/4 CUPS

    1/2 cup rice milk

    2 teaspoons freshly squeezed lemon juice

    1 small clove garlic, finely minced or pressed

    1 tablespoon finely chopped fresh parsley

    1 tablespoon finely chopped celery leaves

    3/4 cup vegan soy-free mayonnaise

    1 teaspoon Dijon mustard

    1/4 teaspoon xanthan gum

    1/4 teaspoon salt

    Freshly ground pepper

    In a small bowl, combine the rice milk with the lemon juice. In a blender or mini chopper, combine the garlic, parsley, celery leaves, vegan mayonnaise, and mus­tard. Pulse a few times. Add the rice milk mixture, and pulse. Add the xanthan gum and blend well. Add the salt and pepper to taste and blend until rich and creamy. You will have about 1 1/4 cups. Store in the fridge in an airtight container for up to a week. Source: Allergy-Free and Easy Cooking by Cybele Pascal

  • 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

  • Tomato Soup with Grilled Cheese Squares

    Weekly Recipe: 
    NonWeekly
    Serves: 4

    2 tablespoons olive oil

    1 1/2 cups diced yellow onion

    1 clove garlic, minced or pressed

    1 teaspoon dried thyme

    2 tablespoons superfine brown rice flour

    2 cups low-sodium chicken broth or vegetable broth, warmed

    1/4 teaspoon salt

    Freshly ground pepper

    1 tablespoon agave nectar

    1 (28 ounce) can whole plum tomatoes (preferably San Marzano)

    1/2 cup rice milk

    Grilled cheese squares

    8 slices allergy-friendly sandwich bread

    8 teaspoons Earth Balance soy-free buttery spread, at room temperature

    1/4 pound thinly sliced Daiya vegan cheddar

    Heat the olive oil in a large, heavy pot over medium-high heat. Add the onion and cook for two minutes, stirring a few times. Add the garlic and thyme and cook for one minute more. Sprinkle in the brown rice flour and cook, stirring, for two minutes, until lightly golden and aromatic. Slowly add the warmed broth, stirring. Add the salt and a few turns of pepper and stir in the agave nectar. Reduce the heat to medium and cook for two minutes, stirring often. Add the tomatoes, bring to a simmer, reduce the heat to medium-low, and simmer for ten minutes. Purée in the pot with an immersion blender, or purée in batches in a jar blender or food processor, then return to the pot. Add the rice milk and cook for five minutes more. Adjust the salt and pepper to taste.

    Meanwhile, prepare the grilled cheese squares. Lay out four slices of bread. Spread one teaspoon of buttery spread on each. Flip so that the buttery side is down. Distribute the vegan cheese evenly among the four sandwiches, and cover each with another slice of bread. Spread one teaspoon of buttery spread on top of each. Heat a large nonstick pan or griddle over medium-high heat for two minutes. I use a well-seasoned cast iron pan for this. Add as many sandwiches as will fit, cover and cook for two minutes, until the cheese is starting to melt and the bread is browning on the bottom. Flip the sandwiches and press down hard with a spatula. Cook for about one minute more, then flip again and press down to get a final crisp on both sides. Remove the sandwiches from the pan and cut each into quarters. Grill the other sandwiches if you were not able to do them all in one batch. Serve alongside the soup. Source: Allergy-Free and Easy Cooking by Cybele Pascal