wellgevity.ca

Archive for the ‘Recipe’ Category

Wild Rice Salad

September 16 2014

by Emily Ryan

No Comments

Wild Rice Salad
Author: 
 
Ingredients
  • 1 cup wild rice
  • 2 large oranges
  • ⅓ cup dried cranberries
  • ¼ cup fresh chives, snipped
  • ½ cup fresh parsley, chopped
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. balsamic vinegar
  • 2 dashes hot sauce, or to taste
  • salt, to taste
  • pepper, to taste
Instructions
  1. Rinse rice thoroughly in cold water, then cook in 6 cups of cold water until just tender, then drain and cool.
  2. Meanwhile, supreme the oranges into segments by cutting off the rind and making V-cuts between membranes, collecting juice in a large bowl as you do this.
  3. Toss all ingredients together in the same bowl, adjusting liquid ingredients and seasoning as needed.

 

Baked Halibut with Mango Pepper Salsa

June 4 2014

by alex

No Comments

Baked Halibut with Mango Pepper Salsa
Author: 
Serves: 4
 
This mango with red pepper salsa works well with fish or chicken.
Ingredients
  • 4 halibut filets
  • 1 mango, diced, about 1½ cups
  • ½ cup diced red bell pepper
  • ⅓ cup finely diced red onion
  • ½ – 1 jalapeno, finely diced
  • 3 tbsp. lime juice
  • 2 tbsp. fresh cilantro
  • ¼ tsp ground cumin
  • salt to taste
Instructions
  1. Bake halibut at 350 degrees F for 10-14 minutes, depending on thickness and your oven.
  2. Meanwhile, prepare salsa with all other ingredients.
  3. Serve salsa with halibut and other side dishes of your choice.

 

Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette

May 30 2014

by alex

No Comments

Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette
Author: 
Serves: 4-6
 
Ingredients
  • 1 (28 ounce) can chickpeas, rinsed and drained
  • 5 tablespoons extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • 1 small bunch curly kale, trimmed and thinly sliced (about 1 quart of greens)
  • ½ cup pine nuts
  • ½ cup sun-dried tomatoes, thinly sliced
  • 4 scallions, white and light green parts only, thinly sliced
  • 1 medium clove garlic, grated (about 1 teaspoon)
  • 2 tablespoons juice and 1 teaspoon zest from 1 lemon, plus more juice as desired
  • ½ teaspoon hot sauce, such as Frank’s
  • 2 teaspoons sherry or red wine vinegar
  • 1 cup fresh cilantro leaves, roughly chopped
  • 1 cup fresh mint leaves, roughly chopped
Instructions
  1. Adjust oven racks to upper and lower middle positions and preheat oven to 350°F. Line a rimmed baking sheet with paper towels. Spread chickpeas on top and roll around under your hands to thoroughly dry. Transfer chickpeas to a large bowl. Add 1 tablespoon olive oil, cumin, and paprika. Season to taste with salt and pepper. Discard paper towels and line baking sheet with aluminum foil. Spread chickpeas over foil and transfer to oven. Roast on upper rack, shaking pan occasionally, until chickpeas are about ¾ their original size with a dense, nutty texture, about 1 hour. Remove from oven and let cool slightly.
  2. Meanwhile, add kale to now-empty chickpea bowl. Add 1 tablespoon olive oil, season with salt and pepper, and massage kale until well-coated in oil. Set aside at room temperature.
  3. Place pine nuts in a skillet and transfer to lower rack of oven. Toast, stirring occasionally, until pine nuts are deep golden brown, about 15 minutes. Remove from oven and transfer to a bowl. Set aside.
  4. In a medium bowl, combine sun-dried tomatoes, scallions, garlic, lemon juice, zest, hot sauce, vinegar, and remaining 3 tablespoons oil. Season with salt and pepper and stir well with a fork.
  5. When chickpeas are cooked and slightly cooled, add to bowl with kale. Add pine nuts, sun-dried tomato dressing, cilantro, and mint. Toss with hands until well-combined. Adjust seasoning with more salt, pepper, and/or lemon juice as necessary.

 

Asparagus Mushroom Risotto

May 27 2014

by alex

No Comments

Asparagus Mushroom Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
The cooking method used here is not the traditional way to make risotto, but is simplifies it and turns out well. Vegetarians can use vegetable stock and vegans and those sensitive to dairy can omit the cheese but increase the salt to taste.
Ingredients
  • 1 Tbs olive oil
  • 2 cups mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • ½ tsp pepper
  • salt
  • 1½ cups arborio rice
  • 3½ cups chicken broth
  • ½ cup white wine
  • 1 lb asparagus
  • ½ tsp lemon zest
  • ½ cup asiago or parmesan cheese, grated
Instructions
  1. In a large heavy saucepan, heat oil over medium-high heat. Cook mushrooms, garlic, onion, and pepper; stirring until mushrooms are browned and moisture is evaporated.
  2. Stir in 3½ cups of the stock and wine, along with the rice; bring to a boil. Cover and simmer over low heat for 10 minutes. Meanwhile, trim asparagus, cutting diagonally into 1 inch pieces.
  3. Add asparagus to pan along with lemon zest. Cook, covered, for 10 minutes or until liquid is almost absorbed, asparagus is tender-crisp and rice is still slightly firm to the bite. Stir in remaining stock and wine, along with the cheese until mixture is creamy. Serve immediately.

 

Shaved Brussels Sprouts Salad with Parmesan

December 9 2013

by alex

No Comments

Shaved Brussels Sprouts Salad with Parmesan
Author: 
Serves: 6
 
This is a very tasty way to increase your intake of cruciferous (cabbage family) vegetables. If your diet is dairy-free, then simply omit the parmesan and adjust the salt to taste.
Ingredients
  • ½ small red onion, finely sliced
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon whole grain mustard
  • Salt
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 cups Brussels sprouts, shaved or thinly sliced
  • ½ cup finely grated parmesan cheese
Instructions
  1. In a medium bowl, whisk together the rice vinegar, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
  2. Trim all of the Brussels sprouts, slice thinly or use slicing blade of a food processor. Use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
  3. Put the sprouts into the bowl with dressing and toss gently with the onions. Fold in the parmesan, taste and adjust seasonings if necessary. Serve immediately.

 

Lemon Ginger Tea with Honey

December 2 2013

by alex

No Comments

This tea goes beyond comforting when you have a cold or influenza.  Lemon is full of Vitamin C.  Ginger has anti-microbial properties and acts as an expectorant.  Honey reduces cough.

Lemon Ginger Tea with Honey
Author: 
 
Ingredients
  • 1 whole lemon, sliced
  • 1 tbsp ginger, grated
  • 4 cups water
  • Honey, to taste
Instructions
  1. Wash lemon well before slicing thinly.
  2. Add to small saucepot with water and simmer gently for 15 minutes.
  3. Strain.
  4. Drink with honey to taste. (don’t simmer the honey)

 

Sweet Potato & Kale Salad with Chimichurri Sauce

July 2 2013

by alex

No Comments

Sweet Potato & Kale Salad with Chimichurri Sauce
Author: 
 
With black kale one of the few garden items not consumed by rabbits, this looked like a good recipe to try. I made a half recipe with 1 large sweet potato and young kale. The original recipe uses pre-packaged chimichurri sauce for quick assembly but I made my own with a mix of fresh herbs (mint, parsley, oregano) along with garlic, red pepper flakes, cumin, wine wine vinegar and olive oil. Even better than it sounds.
Ingredients
  • 2¾ lbs sweet potatoes, peeled and cut into 1-inch dice
  • 5½ oz baby kale greens
  • 7 oz chimichurri sauce
  • 2 Tbs Dijon whole grain mustard
  • ½ cup pumpkin seeds
  • Salt & pepper
Instructions
  1. Cook sweet potatoes in a large pot of boiling salted water until tender, about 8-10 minutes.
  2. Drain and cool for 10 minutes.
  3. Toast pumpkin seeds in a dry skillet.
  4. Combine all ingredients in a large mixing bowl.

 

Garlic Oxymel

February 6 2013

by alex

No Comments

This medicinal recipe is from Tierona Low Dog, MD, who is a leading authority on botanical medicine and dietary supplements. This is a recipe that we have on hand as an antiviral for when a cold or flu seems to be taking hold. This is a good way to get garlic into children. It needs to sit for a week or two to be ready to use, but has a shelf life of months.

Garlic Oxymel
Author: 
 
Ingredients
  • 2 tsp fennel seeds
  • 10 ounces apple cider vinegar
  • 4-6 bulbs fresh garlic, whole cloves, peeled
  • 10 ounces honey
Instructions
  1. Simmer fennel in vinegar over low heat for 10-15 minutes.
  2. Remove from heat. Add garlic and honey.
  3. Heat very gently just enough to blend honey. Be careful not to heat garlic much, as antimicrobial effects will be lost.
  4. Pour into sterilized glass container (not plastic). Mason jars work well.
  5. Store at room temperature. Ready to use after 1-2 weeks. Will keep for many months.
Notes
Treatment Dose: 1-2 tbsp every 3-4 hours for colds, bronchitis, congestion. Preventive Dose: 1-2 tbsp once daily in evening. Okay to eat the garlic if you like! Do not use honey in children under 18 months of age.

 

Wild Rice & Mushroom Soup

November 28 2012

by alex

No Comments

This is a recipe that was inspired by a recipe from Dryden, Ontario, where wild rice is abundant.  Mushrooms and wild rice make up a complete protein, as most vegetarians know.  It is a hearty soup, perfect for the fall.

Wild Rice & Mushroom Soup
Author: 
Serves: 8
 
Ingredients
  • 1 cup wild rice
  • ½ tsp salt
  • 4 cups water
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 12 ounces mushrooms, sliced
  • 3 Tbs butter
  • 5 cups chicken stock
  • ½ tsp thyme
  • ¼ cup dry sherry
  • 3 Tbs dry red wine
  • 2 cups half and half cream
  • salt
  • pepper
  • ¾ cup almonds, toasted, sliced
Instructions
  1. Rinse rice with cold water. Simmer with 4 cups water, salt until tender, about 40 minutes. Drain and hold at room temperature.
  2. Meanwhile, sauté carrots and onions in butter. Add mushrooms and cook until they release their liquid. Add the broth and thyme and simmer for a few minutes.. Add rice, salt and pepper. Bring to a simmer, then add sherry and wine. Simmer for a few minutes, stirring occasionally. Add cream and heat thru.
  3. Add ½ cup of toasted sliced almonds to soup just before serving and garnish each serving with the remainder of almonds.

 


Mashed Rutabaga with Apple

November 28 2012

by alex

No Comments

This is the way that my mother prepared rutabaga for the family.  The apple rounds out the slight bitterness of rutabaga without adding sugar, enough to appeal to the finicky palate of kids.  I find that most people don’t know how to prepare rutabaga, so I offer this simple recipe.  My mother added cream, but it isn’t necessary.  Don’t be afraid of butter (if not dairy sensitive); butter from grass-fed cows is full of nutrients.

 

Mashed Rutabaga with Apple
Author: 
 
Ingredients
  • 2 lbs rutabaga, peeled and cut into 1 inch chunks
  • 2 apples, peeled and cut into chunks
  • salt & pepper
  • butter, to taste
  • cream, optional
Instructions
  1. Place cut rutabaga and apples into a medium saucepan with salt and cover with cold water. Simmer until rutabaga is tender.
  2. Drain water. Mash with butter to taste, about 2-3 tbsp, along with a splash of cream if desired. Add salt and pepper to taste.
Notes
Vegans or dairy-sensitive may substitute olive oil for the butter and cream