Ahhh, summertime. My favorite season of the year has practically arrived and we’ve officially dusted off our grill! Best. Feeling. Ever.
Our first grilling recipe this summer is veggie skewers! This is the perfect, easy side or entrée to enjoy on the patio on hot summer nights or to bring along to BBQs. My 10-minute chimichurri sauce adds the perfect, citrusy-spicy touch. Let’s get to grilling! Continue reading “Grilled Veggie Skewers With Chimichurri Sauce”
People call beets a lot of things ― earthy, or even dirty, gets thrown around a lot ― but beautiful is not often one of them. And it should be. Beets, with their ruby red or golden yellow hue, are stunners. When put to work in the right recipes, they will easily impress.
That’s not all beets are good for, either. These roots are a nutritional powerhouse. They’re high in betaine, which helps fight inflammation. They’re rich in nitrates, which could help lower blood pressure. And they’re a great source of folates, which is vital in disease risk reduction. Continue reading “Smoky Black Bean Beet Burgers”
Before you suggest there’s no way vegan biscuits can taste just as good if not BETTER than regular biscuits, everyone I’ve fed these to agree that these are in fact LEGIT, amazing, fluffy, buttery biscuits.
As in, serve them to your 80-year old grandmother who’s been making biscuits for centuries and she wouldn’t know the difference. As in, slap some gravy on it and you’d think you died and gone to heaven. As in, fluffy, buttery, savory, biscuit perfection. It’s true. Continue reading “The Best Damn Vegan Biscuits Ever!”
Juicing a watermelon is work. There’s a lot of tough rind to cut through, and if you’ve got a good watermelon on your hands, a lot of drippy, juicy mess that happens as you’re cutting.
Turns out, there is a better, easier, less messy way, and Alton Brown has shared it with us.
This is what you’re going to need: the watermelon (of course), a three-inch biscuit cutter, a knife and an immersion blender. The biscuit cutter is a great tool that’ll help you cut a hole in the top of the watermelon. That hole is needed to fit in the blade of the immersion blender. And the immersion blender is responsible for juicing up the watermelon in a matter of seconds. It’s a beautiful sight. Continue reading “How to Juice a Watermelon”
The reason broccoli gets such a bad rap is because too many people cook it beyond recognition. It’s not the broccoli’s fault ― this nutritious vegetable deserves better.
If you’re a broccoli hater, we have a guide for you. A number of do’s and don’ts that’ll ensure you eat the best broccoli of your life ― and forget all about the bad broccoli of your youth. If you’re already a broccoli fan, you might find a new cooking method below.
Let’s get you learning how to love broccoli.
1. For the best broccoli of your life, roast it. Roasting makes broccoli taste like the best stuff on the planet. It caramelizes the broccoli, releasing the natural sugar in the vegetable. It is unlike anything you’ve ever had before. Continue reading “How To Make Broccoli Actually Taste Good”
Cold oatmeal for breakfast? It may not sound appetizing, but don’t judge it before you try it!
Cold oats or grains are nothing new or unusual. Muesli is a traditional Swiss dish that consists of uncooked oats, fruits, nuts and milk. Instead of cooking the oats, it is soaked in the milk until it has softened.
This cold bowl of oatmeal is a refreshing and surprising breakfast. It’s nothing like cooked oatmeal that is gluey and super thick when cooled.
I prefer this chilled oatmeal because it is ready when I wake up in the morning. There is no need to heat it up, however you can warm it up in the microwave if you’d like. We’ve all heard that oatmeal is good for you. It’s full of fiber, lowers your cholesterol, and keep your full all morning. Continue reading “No-Cook Overnight Oatmeal”
- 1/3 cup honey
- 1/4 cup soy sauce (I use reduced sodium)
- 1 Tablespoon minced garlic
- optional: 1 teaspoon minced fresh ginger
- 1 lb medium uncooked shrimp, peeled & deveined1
- 2 teaspoons olive oil
- optional: chopped green onion for garnish
Tired of eating vegetables the ordinary way? Switch it up with these vegan veggie muffins. You can make this recipe all your own by using other natural sweet produce of your choosing. Let’s get creative!
Call us today for more inspiration on how you can live a healthier lifestyle. Natural Healing Care Center – 520-323-0069 Continue reading “Vegan Veggie Love Muffins”
Oprah knows best! For more healthy recipes and wellness tips call Natural Healing Care Center today to set up a time to speak to one of our nutritionists – 520-323-0069
“This quinoa salad is delicious with Marcona almonds, but I sometimes substitute toasted pine nuts, because everything tastes better with toasted pine nuts!” —Oprah Winfrey
- 1 cup quinoa, preferably multicolored, rinsed and drained (if necessary)
- ¼ cup minced shallots (from 1 to 2 large shallots)
- ¼ cup white balsamic vinegar
- 1 Tbsp. Dijon mustard
- 2 garlic cloves, minced
- Finely grated zest and 2 Tbsp. juice from 1 lemon
- ½ tsp. kosher salt
- Ƅ tsp. ground black pepper
- ⅛ tsp. cayenne pepper
- ¼ cup extra-virgin olive oil
- 1 large orange
- 4 hearts of palm (from one 14-ounce can), drained and thinly sliced
- 1 ripe mango, peeled, pitted and chopped
- ½ English cucumber, thinly sliced into half moons
- ½ cup Marcona almonds or toasted pine nuts
Active time: 30 minutes
Total time: 1 hour
In a medium pot, bring 2 cups water to a boil. Add quinoa, cover, reduce heat to medium-low and simmer until liquid is absorbed, 15 to 20 minutes. Remove from heat and set aside, covered, for 5 minutes more. Uncover, fluff with a fork and spread out on a baking sheet or large platter to let cool.
Meanwhile, in a medium bowl, whisk together shallots, vinegar, mustard, garlic, lemon zest and juice, salt black pepper and cayenne. Whisk in oil.
Zest orange into a large bowl. Using a paring knife, cut and discard peel and pith from orange. Cut between membranes to release segments; roughly chop and add to bowl with zest. Add cooled quinoa, hearts of palm, mango, cucumber and almonds. Toss gently to combine. Drizzle vinaigrette on top and toss again to coat. Serve immediately