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Recipes Enjoy these yummy and healthy recipes. The recipes are to be used as a guide. Play with quantities and do not be afraid to change and experiment. Use what you have at hand and explore. Please email me comments or requests. Bon Apetit! Guacamole 2 Ripe Avocados Juice from 1-2 lemons or limes 2 cloves garlic, minced 1/2 cup cilantro chopped, or more 1 small Jalapeno or Serrano pepper Salt to taste (about 1 teaspoon) Options: Add scallions: finely chopped including the green and white part 1 Celery stock, small dice 1 Small can of roasted green peppers (Trader Joe's) Scoop out the avocados into a bowl and squeeze the lemon juice onto them. Add the rest of the ingredients and mix with a fork, breaking down the avocados to a chunky consistency. Enjoy with carrots, celery, baked tortilla chips or sprouted tortillas... More nutrition info about Avocados here Kale Salad: Inspired by Esalen's famous home grown kale salad. Remove the leaves from the stem, and shred them (you can simply tear them by hand to bite size pieces. Save the kale stems for stock or throw them into your juice or smoothies, they are a great source of fiber. Dressing: • 1 part olive oil • 1 part lemon juice • 1 part NamaShoyo (or any other good quality organic soy sauce, including Braggs) NamaShoyo is unpasteurized, and raw, so better flavor and more health benefits. Whisk dressing well. Massage the dressing into the leaves till they are completely coated ( and look bright green). The longer the kale sits with the dressing on it, the softer it gets, so sometimes I make it a few hours ahead. It also means that it will still be great the next day . I love adding nuts and seeds, like pumpkin and sesame (I sprout them first, but not a must). You can also slice some daikon radish thinly into the mix. Play and enjoy! Cranberry Sauce 12 oz fresh cranberries (340 gram) 1 cup orange juice (from about 3 oranges) Juice of 1 lemon ½ Cup honey Orange zest from 1 orange (optional) Rinse cranberries in cold water.In a medium sauce pan place all ingredients and bring to a boil. Lower heat to medium and cook for about 10 min, or until cranberries break and form more of a smooth sauce consistency. Cool in a bowl and serve. This is wonderful on turkey but delicious anytime, even over roasted root veggies, a topping for your muffin spread on a cracker or a spoonful for desert.
Medical Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Doron Hanoch. I encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional. All trademarks and copyrights on this page are owned by their respective owners.
© 2009 Doron Hanoch |
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