Simple Health Blog

Monthly Archives: November 2010

Cranberry Ginger Cider: Makes 4 cups

2 cups cranberry juice 2 cups apple cider 8  ¼-inch slices fresh gingerroot ½ tsp orange zest orange slices Place all ingredients in a pan. Bring heat up and simmer 15 minutes. Remove pieces of gingerroot. Garnish each cup with … Continue reading

Dr. Connelly’s Vegetable Soup: Serves 4-6

4 cups chicken stock 4 tbsp. tomato paste 1 cup french beans, cut into 1 inch lengths 1 cup finely chopped celery with leaves 2-3 medium zucchini, quartered lengthwise and thinly sliced 2 tbsp. parsley, finely chopped ½ tsp. paprika … Continue reading

Turkey with Chestnut Stuffing: Serves 12-18

1 16-20 lb. turkey 8 cups spelt bread crumbs 2 tsp. rubbed sage 2 tsp. dried thyme 1 tsp. sea salt 1 tsp. fresh black pepper 4 medium onions, peeled and chopped 1 bunch celery, chopped ½ cup Earth Balance … Continue reading

Sunny Millet with Peaches

¾ cup millet 1 peach, sliced (or other seasonal fruit) 2 cups water pinch sea salt unsweetened apple butter Place millet in fine strainer; rinse and drain. Combine millet, fruit, water, and salt in a two-quart saucepan; bring to boil. … Continue reading

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

Chicken Rice Soup: Serves 6

2 quarts chicken stock 1 cup brown rice 1 cup finely diced chicken meat and/or chicken liver and heart 1 ½ cups finely diced vegetables such as carrot, celery, red pepper or string beans sea salt and fresh black pepper … Continue reading

Red Snapper, Mexican Style: Serves 4

4 red snapper filets 2 tbsp. lime juice 3 tbsp. extra virgin olive oil 1 medium onion, thinly sliced 2 ripe tomatoes, peeled, seeded and chopped 1 bunch cilantro, chopped 1 tsp. fresh chile pepper, diced 2 cloves garlic, peeled … Continue reading