10:13 10:13

Tyra’s Blood Building Stew

By |2018-11-08T12:55:47+00:00November 1st, 2018|Categories: Blogs, Crock pot, Recipes, Seasonal Recipes, Soups and Stew, Winter Recipes|Tags: , , , , , , , , |Comments Off on Tyra’s Blood Building Stew

A wintertime favorite of Tyra’s that is deeply nourishing and warming.

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14:00 14:00

Sunomono (Cucumber Salad With Seaweed And Sesame)

By |2018-06-08T13:00:42+00:00June 8th, 2018|Categories: Blogs, Recipes, Sides and Salads, Summer Recipes, Vegan, Vegetables, Vegetarian|Tags: , , , |Comments Off on Sunomono (Cucumber Salad With Seaweed And Sesame)

Cucumbers are perfect for handling summer’s heat.  Sunomono is a classic Japanese summer salad of cucumbers in vinegar with numerous variation.

Enjoy!

AprilSunomono (Cucumber Salad With Seaweed And Sesame) – – cucumber (cut in to 1/2 inch quarters), rice wine vinegar, nori or light seaweed (crumbled), sesame seed (black or brown), water, sugar (if needed), , Slice and quarter the cucumber to desired bit sizes.
In a medium bowl, combine vinegar, water, seaweed, seeds and sugar. Pour over cucumbers until thoroughly coated. Serve chilled.; ; – – salad – side – Asian – Blogs – Recipes – Sides and Salads – Summer Recipes – Vegan – Vegetables – Vegetarian – cucumber salad – cucumbers – Pulse Holistic Health – sunomon

13:37 13:37

Baked Spaghetti Squash Parmigiana

By |2018-05-15T16:48:18+00:00September 20th, 2017|Categories: Blogs, Late Summer/Transition, Main Ingredients, Recipes, Seasonal Recipes, Sides and Salads, Vegan, Vegetables, Vegetarian|Tags: , |Comments Off on Baked Spaghetti Squash Parmigiana

A great way to use the season’s beautiful spaghetti squash. Spaghetti squash is also a great alternative if you can’t eat or need to avoid flour based pastas.

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08:10 08:10

Grilled Ratatouille

By |2017-05-08T08:31:25+00:00May 8th, 2017|Categories: April's Blogs, Blogs, Gluten Free, Recipes, Summer, Summer Recipes, The Seasons, Vegetables, Vegetarian|Tags: , , , , |Comments Off on Grilled Ratatouille

Summer cooking at its best is easy, colorful and uncomplicated.  Ratatouille makes the most of the season’s vegetables like tomatoes, eggplants and peppers.  This grilled version can be prepared in two ways.  The vegetables are first grilled and you then dress them right at the table and serve them immediately or you finish marrying their flavors over the stove top.  Both are delish–it’s just a matter of choice.  I tend to prefer the first method, as it’s simpler and doesn’t heat up the kitchen.

Double this recipes or toss leftovers with cooked quinoa and a little extra dressing (if necessary) for a light, high protein dish. […]

09:12 09:12

French Onion Soup

By |2017-04-24T09:47:21+00:00August 26th, 2016|Categories: Autumn Recipes, Comfort Food, Crock pot, Diabetes Friendly, Late Summer/Seasonal Change Recipes, Recipes|Tags: , , , |Comments Off on French Onion Soup

This recipe comes from Daverick Legget’s book Recipes for Self-Healing.  The following is his intro to the soup.

The art of making a good onion soup is to cook the onions slowly, preferably in a heavy cast iron pot.  Beef stock is more traditional than the miso suggested in this recipe and may be substituted if preferred.  Served with a good hunk of crusty bread it is almost irresistible.

Contributed by Nathan Mandigo

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15:47 15:47

Chilled Sour Cherry Soup

By |2016-12-29T12:24:13+00:00April 7th, 2016|Categories: April's Blogs, Dairy Free, Desserts & Sweets, Diabetes Friendly, Gluten Free, Recipes, Seasonal Recipes, Soups and Stew, Spring, Spring Recipes|Tags: , , , |Comments Off on Chilled Sour Cherry Soup

Europeans have a long used fruits in soups.  It’s more than an elegant dessert or appetizer, it’s a fantastic way to use up summer’s abundance or ‘less than perfect’ fruit.  This soup is wonderful with fresh or frozen cherries.  You can use dried cherries in a pinch, but reduce the sugar and increase your simmering time until the cherries are soft–enjoy!

April

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11:53 11:53

Savory Sweet Potato Rounds

By |2016-05-04T16:08:00+00:00February 11th, 2016|Categories: Autumn, Blogs, Comfort Food, Diabetes Friendly, Gluten Free, Main Ingredients, Recipes, Sides and Salads, Spring Recipes, Summer Recipes, The Seasons, Vegan, Vegetables, Winter|Tags: , , , , |Comments Off on Savory Sweet Potato Rounds

Simple and easy, this is a wonderful way to get sweet potatoes into your diet.

Contributed by Tyra BurgessSavory Sweet Potato Rounds – – sweet potato, coconut oil, mixed dried Italian herbs (rosemary, thyme, oregano), pink Himalayan salt (or other quality salt), fresh cracked pepper, cumin, Preheat oven to 425. Clean sweet potato and cut into 1/2 inch rounds and arrange rounds on a baking sheet. Brush each round with a little coconut oil then sprinkle with spices. Bake until soft about 30 minutes or until a fork inserted comes out easily.
Enjoy.; –

13:00 13:00

Beet And Quinoa Salad

By |2017-02-28T09:46:59+00:00December 17th, 2015|Categories: Dairy Free, Diabetes Friendly, Gluten Free, Lentils and Legumes, Recipes, Seasonal Recipes, Sides and Salads, Summer, Summer Recipes, Vegetables, Vegetarian, Whole Grains|Tags: , , , , , , |Comments Off on Beet And Quinoa Salad

Contributed by Tyra Hanson

Vibrant in color, this savory salad makes a lovely side dish or whole meal.

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08:01 08:01

Roasted Roots With Balsamic, Rosemary And Sage

By |2016-12-29T12:24:14+00:00October 27th, 2015|Categories: April's Blogs, Comfort Food, Dairy Free, Diabetes Friendly, Gluten Free, Main Ingredients, Recipes, Seasonal Recipes, Squash and pumpkin, Vegan, Vegetable, Vegetables, Vegetarian|Tags: , , , , , , |Comments Off on Roasted Roots With Balsamic, Rosemary And Sage

 

Roasted roots are a staple for my family in the fall and winter.  You can easily vary this recipe to use other roots like turnips or rutabaga, winter squash or different herbs.  I often double the batch, eating the leftovers as is for the next meal or as the base for a luscious winter root stew.

Enjoy!

Contributed by April Crowell

 

 

 Roasted Roots With Balsamic, Rosemary And Sage – – carrots, potato, yam or sweet potato or butternut squash, onions, beets, parsnips, garlic (optional), rosemary, sage, olive oil (start on the low side and add more just to coat–you don’t want oily vegetables), balsamic vinegar, salt and pepper, Prep your veg!: Preheat oven to 425˚.

Peel all vegetables and dice into 1 1/2 inch pieces.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
Drizzle vegetables with olive oil and balsamic. Spread oil and vinegar evenly so that vegetables are well coated. Even vegetables back out on sheet.

; Roast vegetables: Roast vegetables in oven turning vegetables every 15-20 minutes. Add more oil or if they are too dry. Roast for about 45-60minutes or until vegetables are tender and slightly crisp on the edges. ; – Energetics:  Roots are grounding, warming and nourish the earth element.  They drain dampness and strengthen the Stomach and Spleen and build blood. The vinegar lightly astringes. Rosemary and sage drain dampness and stimulate digestion.

Primary season: Fall/Winter

for more recipes from April check out her personal website at <a href="http://aprilcrowell.com">aprilcrowell.com</a>

07:47 07:47

Pumpkin Cranberry Bread

By |2016-04-07T15:27:49+00:00September 29th, 2015|Categories: April's Blogs, Dairy Free, Desserts & Sweets, Diabetes Friendly, Eggs, Recipes, Seasonal Recipes|Tags: , , , |Comments Off on Pumpkin Cranberry Bread

A variation on one of my mother’s recipes, this bread is rich with warm and sweet spices, and moist from the pumpkin.  Bright, tart cranberries and orange zest enliven it further–wonderful on a cool autumn or winter day, and great for gift giving.

Enjoy!

April

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