Recipes
"Let food be your medicine and medicine be your
food." ~Hippocrates
> Spicy Ginger Crisp
> Grilled Chicken & Walnut Salad
> Spanish Orange & Avocado Salad
> Tomato, Olive & Caper Sauce
> Pork Chops & Winter Vegetables
> Curried Carrot Ginger Soup
> Spicy Tamari Salmon
Spicy Ginger Crisp
Cook Time: 30 minutes
Prep Time: 15 minutes
4 medium pears (1/4 inch slices)
1 tbsp grated fresh ginger root
1 ½ cup oatmeal
1/3 cup brown sugar
½ teaspoon cinnamon
½ cup softened butter
½ cup chopped walnuts or pecans
4 tbsp ground flax seed (optional)
Preheat oven to 375 degrees. Combine diced pears and ginger in a 9 inch round or oval baking dish. In a medium bowl combine the oatmeal, brown sugar, cinnamon, butter and nuts and mix until well blended. Place the oatmeal mixture over the fruit and place in preheated oven for approximately 30 minutes. Fruit in center should be soft to determine if completely cooked. To add essential fats and more fiber, sprinkle the flax seed over the baked crisp before serving. Come in out of the cold to this warming ginger crisp!
Grilled Chicken & Walnut Salad
Cook Time: 10 minutes
Prep Time: 15 minutes
5 cups mixed greens
1 medium pear (diced)
1 medium orange (diced)
½ avocado (diced)
2 medium tomatoes (diced)
¼ cup walnuts whole
4 medium organic chicken breasts fresh or frozen
Salt and pepper to taste
Dressing:
3 tablespoons orange juice
¼ cup extra virgin olive oil
Salt and pepper to taste
Preheat George Foreman Grill. Place mixed greens in salad bowl. Dice the pear, orange, avocado and tomatoes and sprinkle them into the greens. Grill the chicken with salt and pepper approximately 10-12 minutes if frozen and 8-10 minutes if fresh or until done. Mix the dressing until well blended. Toss the salad with the dressing and place on individual plates. Slice the chicken in strips and place on salad. Sprinkle the salad with walnuts. Serve and enjoy!
Spanish Orange and Avocado Salad
Serves: 4
3 Oranges
2 ripe plum tomatoes
2 small avocados
4 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp fresh Italian parsley
1 small sweet onion
¼ cup pine nuts
12 black olives (from an olive bar preferably)
Salt and fresh ground pepper to taste
Slice onions in thin rounds and use central rings. Peel orange and cut into thick rounds. Slice avocado in half, remove pit and then cut into chunks or wedges. Cut the tomatoes in to chunks, removing the seeds first. Mix together the olive oil, lemon juice, salt and pepper. Toss the tomatoes and avocados with ½ of the dressing. Arrange the oranges on a platter. Scatter the sliced onion over the oranges. Place the tomatoes and avocados on top and drizzle the remaining dressing over the remaining dish. Sprinkle with parsley, olives and pine nuts. Sit back and enjoy the gourmet you have become!
Note: I love this recipe for its freshness, colorful presentation and simplicity! Enjoy!
Tomato, Olive and Caper Sauce
Serves: 4
1 ½ lbs roma or plum tomatoes, diced and deseeded
12 kalamata olives, pitted and cut in quarters
½ cup diced roasted bell peppers from jar
3 garlic cloves, minced
2 tbsp capers, drained
½ cup extra virgin olive oil
¼ cup shopped Italian parsley
2 tbsp fresh oregano
2 tbsp fresh lemon juice
Salt and pepper to taste
Combine all ingredients! I love easy preparation! Serve over quinoa, brown rice pasta, or on bread like bruschetta.
Pork Chops and Winter Vegetables Serves: 4
Cook Time: 4-8 hours
Prep Time: 15 minutes
½ cup olive oil
½ cup organic vegetable broth
2 cloves minced garlic
1 tbsp ground cumin
Dash ground cinnamon
Dash ground cloves
Coarse salt and freshly ground black pepper, to taste
4 pork chops (approximately 4-6 oz each)
3 medium yams cut into (½-inch dice)
4 large carrots (½-inch dice)
4 medium new potatoes ( ½-inch dice)
Preheat crock pot at desired temperature. Slow cook for meal to be ready in 6-8 hours or fast cook for meal to be ready in 4-5 hours.
In a small bowl combine the olive oil, garlic, cumin, cinnamon and cloves. Mix well. Place pork chops on bottom of crock pot. Add diced winter vegetables to crock pot. Pour olive oil mixture evenly over the pork chops and winter vegetables. Stir the vegetables to evenly coat them in olive oil and spices. Cover and let the crock pot do the rest of the work. Enjoy!
Curried Carrot Ginger Soup
Serves: 6
2 large sweet onions
2 ½ pounds carrots
3 tbsp shredded fresh ginger
5 cloves garlic
1 tsp fresh ground pepper
1 tsp curry powder
4 tbsp extra virgin olive oil
32 oz vegetable broth
Chopped parsley to garnish
On medium heat sauté chopped onions and garlic with the olive oil and curry powder. Add the chopped carrots, ginger and pepper and sauté for approximately 10 minutes stirring occasionally so not to burn. Add the vegetable broth and bring to a boil then reduce to simmer. Cook until the carrots are tender, approximately 25-30 minutes. Remove from heat and blend the soup either in a blender or with a hand held blender until smooth. Return to the pot and add salt to taste. This is a very flavorful soup so it may not need salt. Use your preference as a guide. Garnish with fresh chopped parsley and serve.
Spicy Tamari Salmon Serves: 4
2 pounds wild caught salmon
4 tbsp grated ginger root
4 cloves chopped garlic
3 tbsp extra virgin olive oil
1/4 cup tamari
½ tsp fresh ground pepper
4 sprigs rosemary to garnish
Preheat oven to 325 deg. Wash salmon with water and pat dry with paper towel. Place salmon in a baking dish. Combine tamari, garlic, ginger, pepper and extra virgin olive oil and blend ingredients. Pour sauce over the salmon and place in preheated oven. Bake for 20 minutes or until light pink and should flake easily. The key is to not over cook salmon. It should be soft and moist without being raw; or on the other end of the spectrum, dry. Serve with sprigs of rosemary. |
