Zesty Spiced Cauliflower

In this recipe, cauliflower’s earthy flavor is enhanced by the mild bite of cumin and turmeric.

• 1 teaspoon whole cumin seeds
• 6 cups (1-inch) cauliflower florets
• 1/2 cup water
• 2 tablespoons olive oil
• 1/2 teaspoon ground turmeric
• Salt to taste

Heat a large skillet over medium high heat. Once hot, add cumin and toast, shaking the skillet often, until fragrant, 1 to 2 minutes. Add cauliflower, pour water over the top and immediately cover skillet. Reduce heat to medium and cook, tossing the cauliflower halfway through, until tender and water is mostly absorbed, about 10 minutes. Add oil, turmeric and salt, toss well and serve.

Harvest Vegetables with Roasted Ginger and Cumin

Makes 10 servings Prep Time: 20 minutes Cook Time: 35 minutes

• 1 teaspoon Roasted Ground Ginger
• 1 teaspoon Sea Salt
• 1 teaspoon Thyme Leaves
• 1/4 teaspoon ground Cumin
• 1/4 teaspoon coarsely ground  Black Pepper
• 8 cups assorted cut-up Vegetables (1-inch chunks), such as Carrots, Red Onions, Butternut Squash, Parsnips and Red Potatoes
• 2 tablespoons Olive Oil
• 2 tablespoons Orange Juice

1. Preheat oven to 450°F. Mix roasted ginger, sea salt, thyme, cumin and pepper in small bowl. Toss vegetables with oil and orange juice in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.

2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.

3. Roast 30 to 35 minutes or until vegetables are tender and golden brown.

You can change this side dish up by including vegetables such as fennel wedges, halved shallots and halved baby summer squash

Roasted Balsamic Beets

• 3 1/2 pounds assorted small Beets, trimmed and cleaned
• 3 small red Onions, each cut into 8 wedges
• 1 tablespoon Olive Oil
• 1 1/2 teaspoons Rosemary, Crushed
• 1 1/2 teaspoons Thyme Leaves
• 1/2 teaspoon Sea Salt
• 2 tablespoons Balsamic Vinegar

1. Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.

2. Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan 

3. Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.

Cabbage Soup

from Karon -

I alter this basic recipe and add Low Sodium V 8 – Spicy Bold juice once the vegetables are cooked.

Ingredients

• 1 medium head cabbage, chopped
• 1 onion, chopped
• 3 large carrots, chopped
• 3 stalks celery, chopped
• 3 tomatoes, chopped
• 16 ounces frozen green beans
• 2 (1 ounce) packages dry onion soup mix
• 6 cups water

 

Directions:

Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender.

Makes 8 servings

Indian Lentil Soup

Ingredients:

• 1 1/2 cups channa dal (or any kind of dal) or 1 1/2 cups red lentils or 1 1/2 cups yellow lentils
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1 teaspoon curry
• 1/4 teaspoon cardamom
• 1 onion, chopped
• 3 medium carrots, sliced
• 2 -3 bay leaves
• 6 cups vegetable stock 
• 3 tablespoons olive oil
• 2 teaspoons mustard seeds
• 2 garlic cloves , finely chopped
• salt and pepper
• 1/2-1 lemon

Rinse the beans or lentils. Bring to a boil with the stock, all of the spices, the onions, carrots and bay leaves. Let simmer until the beans or lentils are very soft (@ 30 minutes). If using bay leaves, remove them now.

Sautee the garlic and mustard seeds lightly in the oil and add to the soup. Let simmer for another 5 minutes. Add salt, pepper and squeezed lemon to taste.

You can also do this in a crock pot. Just bring everything to a boil first, then set crock pot on low for 8-9 hours and add the garlic and mustard seeds at the end.

Holiday Open House

We will be holding our Annual Holiday Open House for our patients on Thursday Dec. 22nd 6 – 8 PM. We will be serving light appetizers and beverages. We will have Author/Illustrator Ruth Sanderson on hand signing her book(s) as well as helping you with some last minute shopping. There will be a raffle of Gift Certificates for services from all our practitioners, a Gift Basket from Ruth Sanderson and other Fun Prizes.

RSVP to give us a headcount.

A Healthier Choice

Healthier Pumpkin Pie

• 2 9-inch unbaked pie shells
• 2 standard (14 oz.) cans pumpkin
• 6 large eggs
• 1 cup skim milk
• 1 cup raw organic cane sugar
• 4 teaspoons cinnamon
• 1 ¼ teaspoons ginger
• 1 teaspoon cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Pumpkin Pie Directions

Preheat oven to 425 Fahrenheit.  If pie shells have just come out of the freezer, warm them in the oven for a couple of minutes, just until warm to the touch.

Beat eggs lightly with a whisk. Add all other ingredients and beat until smooth. Pour into pie shells.

Bake 15 minutes and then reduce temperature to 350 Fahrenheit (176 Celsius) and bake for another 45-60 minutes. Test for doneness with toothpick starting at approximately 45 minutes after lowering the oven temperature, and every 5 minutes thereafter. The toothpick should come out clean or nearly clean when the pies are done.