Recipes

Spicy Indian Chicken with Chickpeas

By Sara Snow

I like to spice things up in the kitchen; for variety’s sake, and health’s sake too. Turmeric has been shown to help with digestive disorders, the aches and pains from arthritis, and even prevent certain types of cancer.

As always, use organic ingredients wherever possible.

Ingredients

Olive oil for pan
2 cloves garlic – chopped
1 small onion – chopped
2 organic chicken breasts – cut into small pieces
1 cup coconut milk
½ cup water
1 green bell pepper – chopped
1 red bell pepper – chopped
2 T tomato paste
2 t curry powder (can also use paste)
1 t turmeric
¼ t coriander
2 teaspoons salt
Dash of pepper
1 can Chickpeas

Method

Heat oil in a skillet. Sauté garlic and onions.

Add chicken and sauté for 3 minutes.

Mix together ½ cup coconut milk and water. Add to pan and continue to simmer chicken until tender but cooked through.

Whisk tomato paste and remaining coconut milk into the liquid in the pan.

Add peppers and spices and simmer 5 minutes.

Toss in chickpeas. Stir to coat and simmer 10 minutes more.

For more recipes visit www.SaraSnow.com

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Kamut Maple Date Cookies

By Sara Snow

Kamut is an “ancient grain” descended, as legend would have it, from a handful of grain found in a stone box in a tomb near Dashur, Egypt in the 1940’s.  Bob Quinn, founder of Kamut International, is in a mission to “nourish a nation” not just feed a nation.

It has been reported that many consumers with wheat sensitivities are able to eat Kamut.  Kamut is also very high in antioxidants, the most prominent of which is selenium.  Selenium is an essential micronutrient that plays an important role in the functioning of the thyroid gland and reducing the risk of prostate cancer.

Kamut is also high in fiber and is called the “high energy wheat” because it is higher in protein and many minerals than modern wheat.

Last night I tested one of Kamut International’s Kamut Khorasan recipes. And am sharing that recipe here.

These little cookies are only mildly sweet, healthy and great for the whole family.  Your kids will enjoy helping you mix them up and will especially enjoy them as an after-school snack.

(NOTE: I made a few modifications.  Their recipe was egg, sugar and oil free.  I swapped out the “egg replacers” with real eggs, beaten and replaced the chopped dates with raisins because that’s what I had on hand.  I also didn’t have any Kamut flakes so I used organic corn flakes instead)

Ingredients

1/2 teaspoon baking powder
3/4 cup Kamut Khorasan wheat flour
1/2 teaspoon sea salt
1/2 cup real maple syrup
2 egg replacers (or two eggs beaten)
1 tablespoon vanilla
1/4 cup chopped dates
2 1/2 cups of Kamut Khorasan wheat flakes cold cereal

Method

Mix the flour, sea salt and baking powder together in a large bowl.  Sitr in the maple syrup and beaten eggs.  Mix until well blended.  Stir in the dates and cereal flakes.

Drop mixture by the teaspoon on an oiled cookie sheet and bake at 350 degrees for 15 minutes.  Cool and enjoy!

Also on SaraSnow.com

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Easy Weeknight Chicken and Rice Casserole

By Sara Snow

This was inspired by a recipe I found in my grandmother’s recipe box after she passed away.  It’s perfect when you’re crunched for time but need a healthy, hearty meal.  Use organic ingredients whenever possible. (Serves 4)

Ingredients

2 whole organic boneless, skinless chicken breasts, split
1 ½ cups uncooked long grain brown rice
3 carrots – chopped
1 onion – chopped
1 red or orange bell pepper – chopped
½ teaspoon paprika
½ teaspoon salt
1 ½ – 2 tablespoons organic chicken bullion
2 cups boiling water
2/3 cups white wine
1 jalapeno pepper – diced (optional)

*Variation: use broccoli instead of bell pepper (pictured)

Method

Preheat oven to 325 degrees.

In a bowl, dissolve the bullion in the boiling water.

In a casserole dish, stir together the rice, carrots, onion and bell pepper, as well as the paprika and salt.   Pour in the water with bullion.  Lay the chicken breasts on top.   Pour the white wine over the top.

[optional] Sprinkle the jalapeno pepper over the top.

Bake covered at 325 degrees for 1 hour.  Remove cover and bake for an additional 15 minutes.

Enjoy!

Also on Sara Snow’s blog “Healthy, Green and Sane” at SaraSnow.com

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Vegan Chocolate Truffles

by Lisa Kamibayashi

Ingredients:

8oz dark chocolate (70%), morsels or chopped

¼ cup Ziggy Marley Coco Mon Organic Coconut Oil (Original or Orange Almond)

1 tsp. pure vanilla extract

Pinch of sea salt

Assorted Toppings:

Organic Cocoa Powder – Rapunzel

Finely chopped pistachios

Marcona Almonds

Toasted unsweetened shredded coconut

 

Preparation

Heat the chocolate, Ziggy Marley Organic Coconut oil (Original or Orange Almond) and 3 tablespoons of water in a double boiler, stirring until just melted. Stir in vanilla extract and salt. Pour into an 8” baking dish and refrigerate until pliable. Using a melon baller or scoop, form small balls and place them onto parchment paper. Place some organic cocoa powder in your hands  & roll the chocolate balls until coated with the cocoa powder, and place them back onto the parchment paper. Refrigerate and let sit for 30 minutes, then roll in the toppings of your choice.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Winter Kale Salad by John Platt

This recipe has seasonal ingredients, looks good on a plate, tastes great, and is great for you too! At first glance it might seem a little complicated, but once you have the basics done and on hand, it comes together easily. 

Makes about 4 nice-sized salads.

For the vinaigrette:

½ cup sherry vinegar

1 ¼ cup blended olive oil

1tsp Dijon mustard

1tsp Madhava wildflower honey

salt and black pepper

Put all ingredients in an appropriately sized container with a tightly fitting lid and shake until thoroughly combined.  Taste and check seasoning. You can adjust the amount of oil to achieve the level of acidity that works for you.

For the salad:

1 bunch organic kale, any variety

1 medium organic butternut squash

1 cup pumpkin seeds

1 cup dried cranberries, rough chopped

1 wedge Haystack Mountain Queso de Mano

fresh ground black pepper

(optional) 2 cups bread for croutons

Wash the kale, spin dry, remove thick center ribs, and slice into 1/8-inch strips (chiffonade). Set aside and chill. Peel the butternut squash, carefully split it lengthwise, and de-seed.  Cut off bulb end save for other dishes. Carefully slice (or very carefully use a mandolin) the top portion into 3” long by 1/8” strips.  Toss strips with a little oil, salt, and pepper.  Spread out on a small cookie sheet and bake in a 350-degree oven for 7 minutes, or until barely tender and cooked. Toss the pumpkin seeds with a little oil, salt, and pepper. Place in a small sauté pan or cookie sheet and place in 350-degree oven until lightly browned and “popped.” To make croutons, toss 2 cups bread cut into ¾-inch cubes with ¼ cup oil, a pinch of salt & pepper, and 1 tablespoon chopped fresh or rubbed dry sage.  Toast in a 350-degree oven until golden and crisp (about 12 minutes).

To finish: In a large bowl, combine all the ingredients except the cheese.  Lightly toss with just enough dressing to barely coat the greens. Arrange on plates, and, using a vegetable peeler, pare shavings of cheese over salad.  A couple of grinds of black pepper and you’re good to go.

Note: Whole leaf spinach could be substituted for kale.  Use whatever dried fruit and nuts you like best. Parmesan could be substituted for the Queso de mano. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Flu and Cold Buster by Donna Baase

6-8 radishes, rinsed and trimmed

½ red onion

2-3 tablespoons fresh horseradish, coarsely chopped

2-3 tablespoons ginger, coarsely chopped

2 tablespoons honey

1 tablespoon apple cider vinegar

Directions: Combine all ingredients in a blender or food processor until they are well blended. Add more liquid until the mixture has reached the desired consistency.  Take 1-2 tablespoons per day to fight off germs. If symptoms are already present, take 1 tablespoon every three hours.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Alfalfa’s Classic Prime Rib

Serves: 12-16

Ingredients
4-5 lbs. beef prime rib (all-natural or grass-fed)
1/4 cup olive oil 
2 Tbsp fresh thyme, crushed
2 Tbsp fresh rosemary leaves, crushed 
2 Tbsp coarse salt 
1 Tbsp crushed pepper 
4 garlic cloves, minced 
1 tsp. black pepper

Directions
Bring roast to room temperature & preheat oven to 450 degrees F.

Combine salt, pepper, thyme, rosemary, garlic using a food processor. Rub the surface of the meat with mixture. In the preheated oven, sear the meat for about 15 minutes. Reduce oven temperature to 350° F and continue to cook 12-15 minutes per pound, depending on the desired degree of doneness. For rare, the internal temperature should be 120 degrees, medium rare 125 degrees, and medium 132 degrees.

Remove roast from oven and allow to rest for 10 minutes.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Holiday Cocktail

Ingredients

1 bottle Republic tequila
2 cinnamon sticks
2 apples, cut up
2 sprigs of fresh mint
1 oz. apple cider
1-2 oz. lime juice
1-2 oz. Cointreau Orange Liqueur

Directions

Infuse Republic Tequila with cinnamon sticks and cut up apples for 4-7 days. Check after the fourth day and strain it when you like the level of infusion.

In a tall cocktail shaker with ice, muddle the mint. Blend with 2 ounces of the infused tequila with apple cider, fresh lime juice, and the orange liqueur.

Pour into a well-iced cocktail tumbler or strain into a martini glass. Gather up all of your friends and repeat until everyone has a smile on their face!

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Upside-Down Turkey “Italian Style”

by Terry Retzloff

1 organic turkey (15 to 20 lbs)

½ to 1 cup organic chicken stock

1 garlic clove minced

1 tsp dried basil

1 tsp salt

½ tsp freshly ground pepper

1/4 tsp dried marjoram

1/4 tsp dried rosemary, crumbled

¼ tsp dried thyme

¾ cup unsalted butter

1 ½ cups dry white wine at room temperature

1. Rinse turkey under cold running water and pat dry with paper towels.

2. Preheat oven to 325 degrees. Pour ½ cup stock into roasting pan. Heavily butter roasting rack and set in pan.

Optional: Fill turkey loosely with stuffing.

3. Combine garlic, basil, salt, pepper, rosemary, marjoram, and thyme. Rub some butter over turkey and sprinkle evenly with herb mixture.

4. Place turkey breast-side down on rack and roast 20 minutes.

5. Melt remaining butter in a small saucepan over medium-low heat; remove from heat and add wine.

6. After 20 minutes, baste turkey generously with butter-wine mixture and continue roasting (allow 15-18 minutes per pound). Baste turkey generously with remaining wine mixture and pan juices every 30 minutes or so. Check occasionally to make sure breast skin is not sticking. Add additional ½ cup of stock if more liquid is needed for basting. Cover turkey loosely with foil if it begins to brown too quickly.

7. During the last hour of cooking, turn turkey breast-side up. Test for doneness by moving the leg; if it wiggles easily, turkey is done. A meat thermometer inserted into the thigh should read 180 to 180 F.

8. Transfer turkey to platter, cover loosely with foil. Let stand 15 to 20 minutes (in a warm place).

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Organic Whole Cranberry Sauce

by Terry Retzloff

4 cups sugar, organic

4 cups water

8 cups fresh organic cranberries

grated zest 1 large orange, organic

In a large stainless steel saucepan, combine sugar and water. Bring to a boil over high heat, stirring to dissolve sugar. Boil for five minutes. Add cranberries and return to a boil. Reduce heat and boil gently, stirring occasionally until all berries burst and liquid begins to thicken, about 15 minutes. During last few minutes, stir in orange zest.

Ladle sauce into glass jars or pyrex storage container and refrigerate until ready to use. Can be made three days ahead and stored in refrigerator for up to three weeks.


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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.