08:56 08:56

Ash-e-reshteh (Persian New Year Noodles With Beans)

By | 2017-05-01T09:32:53+00:00 May 1st, 2017|Categories: Diabetes Friendly, Lentils and Legumes, Recipes, Soups and Stew|Comments Off on Ash-e-reshteh (Persian New Year Noodles With Beans)

We thank Soraya Maleki Spence, who used to work at Pulse, for this fantastic recipe.  A traditional soup served at Nowruz-the Persian New Year in the March and represents new life and longevity.  I prepped this for the website several years ago and I’ll be honest… it makes a fabulous breakfast.Ash-e-reshteh (Persian New Year Noodles With Beans) – – chickpeas (washed and soaked overnight), kidney beans (washed and soaked overnight), fava beans (washed and soaked overnight), dry lentils (rinsed and drained), yellow onions, olive oil, garlic, tumeric (ground), mint leaves (minced or torn), thin egg noodles (broken into thirds), leafy greens (spinach or chard) (stemmed and coarsely chopped), dill leaves (minced), cilantro (minced), parsley or flat-leaf parsley (minced), plain, unsweetened yogurt, chicken or vegetable stock, sea salt, Peel and dice one of the onions. In a large pot over medium-high heat 4 T. of olive oil. Add onion and saute until onions are lightly browned, about 5 minutes.

Drain and rinse chickpeas, kidney and fava beans. Add beans to the onion along with 4 minced cloves of garlic, the turmeric and the lentils. Sauté for 1 minute then add the stock and bring to a boil. Boil, covered for 1 hour. Loosen lid on the pot, so the pot is partially covered and continue simmering the stock and beans for 1 1/2 hours more, stirring occasionally. Season with salt.; Peel and slice the remaining onions into thin half moon shapes. In a large skillet, heat 3 T. olive oil over high heat. Add in the onions and sauté, stirring frequently until caramelized. Add in remaining garlic and mint and sauté for […]

22:12 22:12

Pumpkin Custard or Pie Filling

By | 2016-12-29T12:24:16+00:00 October 6th, 2014|Categories: April's Blogs, Autumn, Blogs, Comfort Food, Desserts & Sweets, Late Summer/Transition, Main Ingredients, Seasonal Recipes, Winter|Tags: , , , , , , , |Comments Off on Pumpkin Custard or Pie Filling

April Crowell Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

This recipe is a favorite of mine.  It’s wonderful as a custard for a breakfast or pour it into a baked pie shell for a delish, dairy free pumpkin pie.

 Pumpkin Custard (or Pie Filling) – – cooked pumpkin or squash puree, whisked, maple syrup, cinnamon, nutmeg, clove, all spice, sea salt, Heat oven to 425º.
Drain pumpkin drain off excess water is you are using previously frozen squash or pumpkin.
In large bowl, combine all all ingredients.
Pour into oven safe baking dish.

Bake at 425º for 15 minutes then reduce heat to 325º for 30-40 minutes or until a knife inserted comes out clean.
Yeah, really that’s it.
; – Healing energetics–Pumpkin nourishes the Earth element’s organs of Stomach and Spleen.  It helps warm the center, drains dampness and stabilizes the blood sugar.  Eggs provide some fat and protein and the spices warm and move the blood.

Primary season: Late Summer, Autumn and Winter

12:40 12:40

Cooling Creamy Cucumber Salad

By | 2015-08-10T11:12:08+00:00 July 23rd, 2014|Categories: Blogs, Recipes, Sides and Salads, Vegan, Vegetables, Vegetarian|Comments Off on Cooling Creamy Cucumber Salad

Hot Idaho summers are the perfect time of year to add cucumbers into your diet. Cooling in nature,
cucumbers help cleanse and detoxify the body, quench thirst, aide in digestion and purify skin. If you
struggle with the heat of the summer season, this is the perfect recipe for you. Please enjoy this simple and refreshing cucumber salad to lift the oppression of the summer heat.Cooling Creamy Cucumber Salad – – cucumbers (peeled and sliced into 1/8 inch rounds), black pepper, sea salt, lemon (juiced), fresh dill (chopped, plus extra for garnish), full fat coconut milk, garlic (minced or grated), Place the cucumber slices in a mixing bowl and season lightly with salt and pepper. In a small mixing

bowl, whisk together the lemon juice, dill, coconut milk and garlic. Season with salt and pepper to taste.
Pour the creamy dressing over the cucumber slices and toss to combine. Garnish with a sprig of dill if desired.

From: The 21 Day Sugar Detox Cookbook by Diane Sanfilippo NC; –