- September 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyEat like royalty with this dish that tastes just as good as it looks.
2 cups short-grain brown rice
4 cups vegetable broth
1 onion, diced
3 to 4 cloves garlic, minced
8 ounces mushrooms, sliced
3 to 4 cups kale, stems removed and leaves torn into pieces and cooked
Red, yellow, and orange bell peppers, steamed or roasted
In a rice cooker or on stovetop, prepare the rice as directed using the broth (not water) and add the onion, garlic, and mushrooms. Stir the warm rice for about 1 minute, until it uniformly becomes a bit creamier and stickier—you now have risotto! Arrange a bed of cooked kale on each plate and, using a small bowl or teacup as a mold, scoop about ½ cup of risotto onto the kale. Crown the risotto with peppers and serve with a salad or steamed broccoli. Source: Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company from The Prevent and Reverse Heart Disease Cookbook. Copyright © Ann Crile Esselstyn and Jane Esselstyn, 2014.
- September 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyUse a food processor to pulse, mince, and chop ingredients for this easy Chinese dinner.
1 tablespoon canola oil
2 cloves garlic, finely minced or pressed
1 teaspoon minced ginger
½ cup small-dice carrot
½ cup small-dice celery heart
½ cup small-dice red bell pepper
3 green onions, white and green parts, chopped
1 (5-ounce) can water chestnuts, chopped
1 ½ pounds ground chicken
2 tablespoons chicken broth
6 tablespoons hoisin, soy, or Asian sauce
1 tablespoon rice vinegar
Freshly ground black pepper
Butter or iceberg lettuce leaves
Sriracha sauce (optional)
Heat canola oil in a nonstick wok or skillet over medium heat. Add garlic and ginger and cook, stirring, for 30 seconds. Add carrot, celery, bell pepper, onions, and water chestnuts and cook 4 minutes, stirring often. Add ground chicken and broth and increase heat to high. Sprinkle with large pinch of salt. Cook about 4 minutes, until chicken is no longer pink and starts to brown, stirring often and breaking up chicken into crumbles with spatula. Add 3 tablespoons sauce; save the rest for serving. Stir in vinegar, reduce heat to low, and simmer for 3 minutes. Adjust salt and pepper to taste. Spoon about 2 tablespoons of the chicken mix into each lettuce leaf and top with leftover sauce. Source: Reprinted with permission from Allergy-Free and Easy Cooking by Cybele Pascal (Ten Speed Press, © 2012). Photo credit: Chugrad McAndrews.
- September 1st, 2014UnfeaturedWeekly Recipe:NonWeeklySure to become your favorite side dish, using this light and crunchy batter is a great way to get the family to eat their veggies.
¾ cup buttermilk
1 cup gluten-free all-purpose flour
1 teaspoon garlic powder
2 teaspoons salt
½ teaspoon black pepper
4 cups oil
½ pound green beans, trimmed
Combine buttermilk, flour, garlic powder, salt, and pepper in a medium bowl; whisk until smooth. Heat the oil in a large saucepan or Dutch oven to 375 degrees when measured with a candy thermometer. Dip the green beans, in batches, in the batter and fry in hot oil for 3 minutes or until golden brown. Spoon beans out of the oil with a slotted spoon and drain on paper towels. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD
- September 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyThe ultimate kid-friendly meal is now adult-friendly, and these tenders are sure to please the whole family.
1 teaspoon cornstarch
1 large egg
2/3 cup finely chopped pecans
2/3 cup gluten-free bread crumbs
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
1 pound chicken tenders
½ cup olive oil
Prepared honey mustard, for serving
Combine cornstarch and egg in a shallow dish; set aside. Combine pecans, bread crumbs, salt, oregano, paprika, cayenne pepper, and black pepper in another shallow dish. Toss chicken tenders in egg mixture then in pecan mixture. Place tenders on a rack to sit while you heat the oil in a large skillet over medium-high heat. When skillet is hot, cook tenders for 3 minutes on each side, or until cooked through. Cook in 2 batches if necessary. Serve with a dipping sauce, such as honey mustard. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD
- September 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyBring out the best flavors of this veggie with browned butter and lemon.
1 pound asparagus, trimmed
1 tablespoon olive oil
2 tablespoons butter
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon fresh organic lemon zest
Preheat oven to 450 degrees. Toss asparagus with olive oil on a rimmed baking sheet. Roast for 10 minutes, stirring once halfway through roasting. Meanwhile, heat the butter in a small skillet over medium heat until just browned, stirring occasionally. Remove from heat. Toss asparagus with the browned butter, salt, pepper, and lemon zest. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD
- September 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyThis dish looks fancy but is easy to make—to save time, use a mini chopper to mince garlic and rosemary.
3 large bone-in, skin-on split chicken breasts, cut in half crosswise
Salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh rosemary
1 lemon, cut into 8 wedges
15 Kalamata olives, split and pitted (or 30 olive halves)
2 tablespoons white wine
Rice for serving (optional)
Preheat oven to 450 degrees. Rinse chicken, pat dry, and season with salt and pepper. Heat olive oil in a large heavy casserole or Dutch oven over medium-high heat about 2 minutes, until oil starts to simmer. Cook the chicken, skin side down, for 5 to 6 minutes, until crispy and browned. Flip (be careful to keep skin attached to breast) and cook for 5 more minutes. Remove pan from heat. Sprinkle with garlic and rosemary. Add lemon wedges and olives, then drizzle with white wine. Bake 18 minutes, until cooked through. Serve with rice, spooning the sauce over both the rice and chicken. Source: Reprinted with permission from Allergy-Free and Easy Cooking by Cybele Pascal (Ten Speed Press, © 2012). Photo credit: Chugrad McAndrews
- September 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyThis sauce is the perfect way to make your comfort food justifiably healthy.
2 tablespoons sunflower oil
1 clove garlic, crushed
½ onion, chopped into small cubes
2 ½ cups water
12 ½ ounces vine tomatoes, chopped in half
¼ teaspoon balsamic vinegar
½ teaspoon umeboshi plum purée
½-inch fresh red chili (for spice, optional)
1 ounce basil
2 tablespoons coconut milk
Heat sunflower oil in a pan over medium heat; add garlic and onion and cook for 2 minutes. Add ½ cup of the water to onions and garlic; let onions absorb the water then add 1 cup of water. Add tomatoes, balsamic vinegar, plum purée, and the remaining 1 cup of water. Simmer over medium to low heat for 10 minutes. Add chili, half of the basil, and coconut milk. Simmer for 5 to 7 minutes. Add a little extra water if you like a runny sauce; reduce it further if you like a drier and more intense sauce. Source: Reprinted with permission from Honestly Healthy For Life © 2014 by Natasha Corrett and Vicki Edgson, Sterling Publishing Co, Inc. Photography by Lisa Linder.
- September 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyA little spicy and a little sweet, this soup is easy to make and even better to enjoy.
2 ½ cups fresh carrot juice
1 Haas avocado, peeled and pitted
½ teaspoon ginger powder, or 1 teaspoon fresh grated ginger
½ tablespoon tamari
½ teaspoon ground turmeric
1 tablespoon freshly squeezed lime juice
¼ cup pumpkin seeds
Blend all ingredients except the pumpkin seeds in a blender or food processor until rich and creamy. Heat a skillet over medium heat and add pumpkin seeds and a sprinkle of salt. Toast seeds until they turn just golden, then quickly transfer them to a cool plate. Serve soup as-is and top with pumpkin seeds, or heat on stove to desired temperature. Source: Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014 Photo credit: Hannah Kaminsky.
- September 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyA healthy dose of protein, vitamins, and minerals make this dish great for breakfast, lunch, or dinner.
12 to 14 asparagus spears, trimmed and sliced lengthwise
1 ¼ ounces dill
1 ¼ ounces cilantro
Pinch of Himalayan pink salt
4 teaspoons sunflower oil or sunflower seed butter
1 tablespoon raw sesame seeds
Preheat oven to 325 degrees. Bring a pan of water to a rolling boil, then boil asparagus for 1 minute; drain and run under cold water. Whisk eggs in a large bowl. Thinly slice scallions, roughly chop dill and cilantro, and add all to egg mixture. Season with pink salt. Heat the oil in a nonstick, heavy-bottom, ovenproof skillet over medium heat. Toss sesame seeds in skillet; when they just begin to brown, pour in the egg mixture. Arrange asparagus on top of egg mixture. Place skillet in oven for 15 minutes, or until egg is firm. Source: Reprinted with permission from Honestly Healthy For Life © 2014 by Natasha Corrett and Vicki Edgson, Sterling Publishing Co, Inc. Photography by Lisa Linder.
- September 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyBoth kids and adults will want to get their hands on these unique and healthy “hotdogs.”
2 long, straight carrots (hotdog shaped!)
2 whole wheat hotdog buns, or 2 slices whole grain bread
Spinach (cooked and drained, or fresh)
Onions (raw, cooked, or caramelized)
Bring a large pot of water to a boil. Boil carrots 10 to 15 minutes, or until they are hotdog-like soft. Drain and cut them in half lengthwise. Toast buns or bread if you desire. Place the carrots in the buns and top with all your fixings. Source: Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company from The Prevent and Reverse Heart Disease Cookbook. Copyright © Ann Crile Esselstyn and Jane Esselstyn, 2014.