Posts Tagged "recipes"

Immune Boosting: Change of Season Soup with Chicken and Root Vegetables

Posted by on Oct 14, 2015 in Recipes | Comments Off on Immune Boosting: Change of Season Soup with Chicken and Root Vegetables

Immune Boosting: Change of Season Soup with Chicken and Root Vegetables

Change of Season Soup with Chicken and Root Vegetables Using delicious fall harvest staples, this soup is great for helping boost the immune system as seasons change,  and keeps us warm during the cold winter months. Serves 3-4 INGREDIENTS 1 chicken cut into 4 to 8 pieces 3-4 cloves of garlic 3-4 onions A few slices of fresh ginger 1 cup of sliced horseradish or parsley root 2 spoons sesame oil 2 pieces of dried tangerine skin 1 cinnamon stick 250g squash/ pumpkin 3-4 pieces of black Chinese mushrooms 1 tablespoon miso paste ½ teaspoon black pepper INSTRUCTIONS Soak the mushrooms for 30-40 min before cooking. Sauté the onions and ginger until golden-brown and add the garlic and chicken. Sauté for few minutes and add all the other ingredients. Cover in water and bring to a boil. Simmer for 1 hour. During the last 5-10 minutes, add the miso paste and the black pepper....

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Healthy Ingredients: Kale Salad with Roasted Beets and Crunchy Almonds

Posted by on Sep 9, 2015 in Recipes | Comments Off on Healthy Ingredients: Kale Salad with Roasted Beets and Crunchy Almonds

Healthy Ingredients: Kale Salad with Roasted Beets and Crunchy Almonds

Kale Salad with Roasted Beets and Crunchy Almonds Serves 3-4 This salad contains ingredients that can help the body deal with high estrogen levels (basically manage estrogen dominance). Soluble fibre in the beets can help the body clear excess estrogen. Also, kale contains indole-3- carbinol, a nutrient that seems to play a role in how estrogen is metabolized in the body. In addition, the beets and garlic support the liver, If your liver is not functioning properly it can lead to hormonal imbalances as the liver is unable to clear excess estrogen. Supporting the liver is a crucial step in dealing with hormonal issues. INGREDIENTS 6 medium beets, washed, dried and peeled extra-virgin olive oil, as needed ½ tsp garlic powder salt and pepper 1 bunch kale, washed, dried, ribs removed, roughly chopped ¼ medium red onion, thinly sliced 4 tbsp slivered almonds, lightly toasted Garlic-Hummus Dressing ⅓ cup hummus 3 cloves of garlic ¼ cup nutritional yeast ¼ cup fresh lemon juice 2 tbsp extra virgin olive oil 1-2 tbsp water salt & pepper to taste INSTRUCTIONS Preheat oven to 400 degrees F. Take peeled beets and cut them into 1½ inch wedges. Place on a lightly oiled baking sheet and sprinkle with garlic powder, salt and pepper. Toss with a little olive oil making sure beets are well-coated. Then, place the beets on the middle rack of preheated oven and roast for 45 minutes, tossing/turning beets twice. While beets are in the oven, prepare the garlic-hummus dressing. Blend all the ingredients in a food processor until smooth. Add more water, if necessary, to get the desired consistency. When beets are tender to your liking, remove from oven and let them cool slightly. In a large bowl, combine kale and the garlic-hummus dressing. Massage the dressing into the leaves for a few minutes until the leaves begin the soften. Add the beets and sliced red onions to the salad. Garnish the salad with almonds and serve immediately with a protein of your choice (vegan/vegetarian/meat/seafood)....

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Winter Recipes – Soups

Posted by on Jan 6, 2014 in Featured, Recipes | Comments Off on Winter Recipes – Soups

Winter Recipes – Soups

This winter, stay healthy and vibrant with wholesome, hearty recipes! Source Centre is posting recipes throughout the month of January to give you something to look forward to on those cold winter days. Also, we are inviting our clients to participate by emailing in their favourite winter recipes. The best recipes are awarded amazing prizes, so email us today at health@sourcecentre.ca. From Lana: I love hearty (but healthy!) soups and stews in the wintertime. When I came across this book by Nava Atlas, I was thrilled. Soups for all seasons, yes! Sometimes, the combination of flavours seems strange to me but somehow it seems to work. A little note on the wonders of Millet: it’s alkalinizing and warming. It is also one of the most cleansing grains. It dissolves in a really nice way when it’s cooked. Enjoy it in soups, stews, or as a grain addition to any meal! Winter Roots Soup Ingredients Onion 2 tbs of coconut oil Root vegetables (radish, carrots, turnips, celery root, jerusalem artichokes, etc. ) Salt Turmeric Sage leaves Thyme Curry powder (optional) Procedure 1) Heat coconut oil while slicing onions. Fry onion slices with oil in a pot until onion turn translucent. 2) Add diced (and peeled) vegetables into the pot and add water until most content is covered. Heat under medium-high setting until all vegetables are tender (20~30 minutes). 3) Puree half to 3/4 of the heated stew with a high-speed blender, then add the blended mix back into the pot. (THIS STEP IS OPTIONAL) 4) Add the remaining (spices and salt) into the pot. Spices amount varies depend on volume of stew. Heat the stew at a low setting for another 15 minutes (or until vegetables are soft and mushy enough if stew was not partly pureed as step 3 mentioned) Curried Millet-Spinach Soup (adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas) Ingredients 2 tbsp of olive oil 1 medium onion, chopped 2-3 cloves of garlic, minced 1 tsp ginger, grated 2 tsp curry powder 1/4 tsp cinnamon 3/4 cup millet 2 medium potatoes, diced 1 large carrot, diced 2-3 tomatoes, chopped 6 cups of water or stock 1 bunch of spinach, coarsely chopped 2 tbsp parsley, finely chopped Juice of 1/2 or whole lemon Salt and pepper to taste Preparation: – Rinse the millet and leave to soak. – Heat oil in soup pot. Add onion and fry until golden – Add garlic and ginger and fry for 1 minute, stirring so that it doesn’t stick or burn – Add the curry and cinnamon and fry for a minute, again being careful not to burn. Enjoy the fragrance! – Put in millet (without soaking water), potatoes, carrot, tomatoes and stock. Stir it up and bring to a rapid boil. Then lower heat and simmer about 45 minutes or until veggies are tender. Check in and stir it a few times. – When veggies are tender, add spinach, parsley, lemon and salt and pepper. Cook another 10 minutes or so. Add more water if too thick. Enjoy!!!...

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