Simple Health Blog

Monthly Archives: November 2010

Endive Salad: Serves 4

6-8 large heads Belgium endive 1 bunch cilantro, chopped 1 bunch green onions, finely chopped ½ head radicchio, finely shredded 2 tbsp. parsley, finely chopped 1 tbsp. crispy pine nuts ¾ cup balsamic dressing Remove outer leaves of endive and … Continue reading

Warming Miso Soup with Gingerroot: Makes 4 servings

4-inch piece of wakame 6 cups water 1 tbsp grated gingerroot ¼ lb firm tofu, cut in cubes 4 tbsp light or mellow unpasteurized miso 2 scallions, thinly sliced Place wakame in small bowl of water and soak for 5 … Continue reading

Turkey Breast Sausage: Serves 6

1 pound ground turkey 1 small onion, peeled and finely chopped ¼ tsp. each cumin, marjoram, nutmeg, oregano, cayenne pepper, and ginger ½ tsp. each dried basil, thyme, sage 2 tsp. sea salt 2 tbsp. Earth Balance Mix all ingredients … Continue reading

Homemade Whole Grain Bread: Makes 2 loaves

Starter Dough: 2 cups cooked whole grains 2 cups water ¼ cup cold-pressed vegetable oil 1 tbsp sea salt 1 tbsp dry yeast 1 cup whole wheat flour Blend grains and water in a blender or food processor until creamy; … Continue reading

Preparation of Whole Duck: Serves 8

2 whole ducks juice of 4 lemons Whole ducks are worth doing if you are willing to take a little time in preparation. Two ducks will yield 8 good servings. The carcasses and wings make a rich duck stock. Using … Continue reading

Romaine Radicchio Salad with Lemon-Olive Oil Dressing: Makes 6 servings

½ head romaine lettuce 1 small head radicchio 3 thin rounds of red onion ½ cup alfalfa sprouts juice of ½ lemon 2 tbsp extra-virgin olive oil 1 tsp tamari or shoyu 1 clove garlic, peeled and split in half … Continue reading

Red Lentil Soup with East Indian Spices: Makes 4 servings

2 tsp ghee 1 onion, chopped 1-2 tbsp minced garlic 1 tsp turmeric 1 tsp cumin powder 1/8 tsp cayenne 1 cup chopped tomatoes 1 cup dried red lentils 4 cups water 1 tsp sea salt 1 tsp each cumin … Continue reading

Cynthia’s Hearty Vegetable-Miso Soup: Makes 4 servings

5-inch piece of wakame 6 cups water 1 potato, diced 1 carrot, chopped 1 cup chopped greens (watercress, kale, collards, or bok choy) 4 tbsp light or mellow unpasteurized miso ¼ – ½ lb firm tofu, cut in small cubes … Continue reading

Basic Big Beans: Makes 6 cups cooked beans

Chick-peas (garbanzo), pinto, black, lima, kidney, navy, great northern, Swedish brown, cannelloni, Christmas limas are some favorite varieties of big beans. Place beans in a large bowl. Cover with twice as much water as beans and let stand 8 hours … Continue reading

Rib Roast: Serves 6-8

3-rib standing roast, about 5 lbs. Sea salt Minced garlic 1 Medium sliced onion Several toothpicks Meat thermometer Set roast in a baking pan on a rack and rub with salt and minced garlic.  Take the sliced onion and place … Continue reading