Posts in Recipes
Oatmeal Chocolate Chip Cookies

I've been trying to perfect the chocolate chip cookie minus the sugar and white flour and this is the winner! I used only maple syrup to sweeten them and spelt flour for the base. The texture is nice and they are plenty sweet. I used organic dark chocolate chips and extra thick cut organic oats.

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Simplest Sauerkraut

This really is the simplest sauerkraut recipe I have ever seen. I adapted it from Sally Fallon’s Nourishing Traditions cookbook and all you need are two ingredients. Once you try it and see how easy it is, the process of fermentation seems much less intimidating. You can make this in about 15 minutes and it is ready to eat in as little as three days (though the longer it ages the better). All you need is cabbage, sea salt, a mixing bowl and a mason jar and you can create and witness the process of fermentation.

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Banana Tea Bread

Before I really started studying holistic health and nutrition, I had my own baking business in Brooklyn and I ate quite a bit of my baked goods. Everything I made was made from the best organic ingredients, but my cookies, brownies, cakes, scones, muffins and biscotti were still full of sugar and white flour. Since I’ve learned so much about the health hazards of those two prominent baking ingredients I’ve been experimenting with alternatives. Banana bread is a staple I’ve made for years and substitutions work well in this recipe.


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Vegetable Scrap Mineral Broth

This is a great and easy way to make a mineral-rich broth with scraps from your vegetables that would normally end up in the compost or trash can. The taste of your broth will depend on what kinds of scraps you throw in the pot, and I've never made one I didn't like. The one note of caution is to avoid too many bits of kale, cabbage, onion skins, or other more bitter vegetables, which will result in a bitter broth. The one pictured above has the tops of carrots, cauliflower and broccoli stalks and leaves, Swiss Chard stems, a couple of onion ends, a chunk of ginger, and some sea salt and kelp granules. I like to keep a bag or glass jar in the freezer, and as I'm cooking I throw the scraps in and store them until I'm ready to make a broth.

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Good Morning Granola

This is a really delicous granola recipe that I adapted from Berkeley's famous Cheese Board. Their recipe is called Killer Granola and it calls for quite a bit of brown sugar. I substituted with a combination of honey and maple syrup. You could vary the type of nuts and seeds you use to your own taste, but I think pecans make this recipe extra decadent, especially in combination with the maple syrup. If you're making this for more than one person, I would recommend doubling the recipe — it's a little bit addictive and it goes fast. I've been having it for breakfast with some plain yogurt and fruit. Because of the honey, maple syrup and butter, the granola clumps nicely and is good to munch on straight for a snack — it tastes like a cross between a cookie and granola bar in the best way.

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Ginger Lemonade

This is a delicious, refreshing tonic for the warm weather. It is loaded with Vitamin C — the juice of three lemons provides about 135 mg of Vitamin C, or 167 percent of the RDA. Squeezing fresh lemon juice on your greens, fish, or adding it to a glass a of water is a great way to get a boost of Vitamin C. Lemons also contain limonene, which is a potent phytochemical that has strong anticancer properties. 

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Brian's Spicy Noodles

My husband created this dish and I was impressed. It has plenty of asparagus, garlic and ginger served on top of buckwheat soba noodles. He uses a combination of olive oil,  sesame oil, and tamari, as well as chili peppers for an Asian-inspired flavor. And not that it was his intention, but this dish also happens to be a nutritionally dense meal, all in one bowl.


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