Healty Recipes

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Dandelion Salad with Warm Hazelnut Vinaigrette Prep time: 10 minutesPrep notes: Cooking time: 5 minutesYields: 4 peopleIngredients: 2 large bunches dandelion greens2 tablespoons olive oil3 cloves garlic, minced1/4 cup hazelnuts, coarsely chopped1 tablespoon balsamic vinegarSea salt and pepper to tasteDirections:     1. Wash greens, remove stems and chop into 3/4-inch pieces.    2. Place greens in a large mixing bowl.    3. Heat oil in a sauté pan on medium.    4. Add garlic and nuts, stirring constantly for 2 minutes.    5.  Stir in vinegar, salt and pepper.    6. Pour the hot vinaigrette over the greens and toss well.Notes: Credit: ...
Tagged in: Salads
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Roasted Kabocha Squash Prep time: 5 minutesPrep notes: Cooking time: 60 minutesYields: 4 peopleIngredients: 1 whole kabochaDirections:     1. Preheat oven to 450 degrees.    2. Scrub the squash. Cut in half and scoop out the seeds.    3. Place halves on a lightly oiled baking dish and cover, baking for 45 minutes.    4. Uncover and bake for 15 more minutes.Notes:     The skin of the squash is packed with great nourishment and can be eaten when baked. If you do not want the skin, peel the squash and cut into cubes.    Sprinkle your favorite spice on the squash before baking such as cinnamon, thyme, rosemary, curry, cumin or sage.Credit:...
Tagged in: Other Vegetables
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Butternut Apple Skewers Prep time: 10 minutesPrep notes: Cooking time: 32 minutesYields: 8 peopleIngredients: 1 medium butternut squash3 teaspoons cinnamon2 teaspoons nutmeg2 tablespoons ghee or coconut oil, melted2 tablespoons almond or cashew butter1/2 lemon, juiced2 tablespoons maple syrup3-4 apples, chopped8-10 wooden skewersDirections:     1. Preheat oven to 375 degrees.    2. Peel and dice butternut squash into about 1-inch cubes.    3. Mix together the spices, ghee or oil, nut butter, lemon juice and maple syrup. Add a bit of water if too thick (should be like a thick dressing).    4. In a bowl, pour 2/3 of the mixture over squash and toss, covering all the pieces evenly.    5. Place squash on a baking sheet and into oven for 20 minutes.    6. Mix apple into remaining sauce mixture.    7. Remove squash from oven and allow to cool for a few minutes.    8. Alternate apple and squash pieces on skewers.    9. Put back into the oven and bake for 15 minutes or until both are soft.Notes:     These are great as an appetizer, dessert or snack.    They will keep in the fridge for about 3 days.Credit:...
Tagged in: Other Vegetables
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Cilantro Mango Chicken Prep time: 10 minutesPrep notes: Cooking time: 30 minutesYields: 4 peopleIngredients: 2 whole skinless, boneless chicken breasts, split8 ounces plain yogurt1 cup cilantro, finely chopped1/2 cup fresh lime, juicedDash of cayenne pepper1 cloves fresh garlic, minced1 large ripe mango, peeled, finely dicedDirections:     1. Preheat oven to 375 degrees.    2. Combine1/4 cup yogurt,1/4 cup of cilantro, half of the lime juice, cayenne pepper and garlic. Coat chicken breast with this mixture, marinate for at least 1 hour.    3. While chicken marinates, purée remaining yogurt, 2/3 of cubed mango, 1/2 teaspoon lime juice and 1 cup cilantro in blender.    4. Bake chicken in a glass baking dish for 25-30 minutes.    5. Place chicken on serving plates, pour on sauce and sprinkle with mango and extra sauce on side.    6. Add a sprig of fresh cilantro for garnish.Notes: Credit:...
Tagged in: Meats
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Mint Lassi Prep time: 5 minutesPrep notes: Cooking time: 0 minutesYields: 2 peopleIngredients: 1 teaspoon ground cuminDash of black pepper1 cup plain yogurt1/2 cup loosely packed fresh mint leaves1/2 teaspoon salt2 cups waterDirections:     1. In a skillet, dry roast cumin and black pepper.    2. Stir frequently, until the aroma is released.    3. Combine cumin and pepper, along with all the other ingredients, into a blender.    4. Mix at high speed until mint leaves are well blended.    5. Serve.Notes: This is a drink used in Indian culture to aid in digestion. Traditionally they use black salt which can be found in Indian food markets.    For a different taste ground cardamom or ground fennel in place of the cumin.    Try different types of yogurt: cow, sheep, goat or soy.Credit:...
Tagged in: Juices/Teas
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