Easton Health Solutions Chiropractic Center :: 508-230-2323
5 Medium-Large Tomatoes, 2 Bell Peppers, 1 Small Onion, 2-4 Garlic Cloves Minced, 1 Hot Pepper Seeded and Minced, 1 tsp Salt, Juice of a Lime or Lemon, 2 tsp Vinegar, 2 TBSP Chopped Fresh Cilantro (basil and oregano are also good), 1 TBSP Olive Oil.
Core tomatoes, cut crosswise and squeeze out seeds. Dice & combine all the rest of ingredients except the olive oil. Let stand for 30 minutes. Drain off excess juice and stir in oil.
*Great to have on hand, and stores in refridgerator for months!
1-2 Slices Bacon, 1 small onion, 2-3 Potatoes, Herbs of Your Choice, Salt and Pepper, 2-3 Large Ears of Corn (removed from cob), Milk.
Dice and fry bacon in a heavy pot. Saute the chopped onion in the fat. Add as much flour as there is fat in the pan & wisk until thickened. Slowly pour a cup or so of water wisking to incorporate. Cube potatoes and add to pot. Just barely cover with more water.Cover with lid and allow it to come to a steaming point, cook until potatoes are tender. Add herbs at this point (thyme is a favorite). Cut corn off cob & add to soup. Add 1/2 as much milk( or cream or other milk substitute) as there is potato water in the pot. If the chowder is too thin at this point, mix a TBSP of cornstarch with a quarter cup of milk & add to chowder to thicken it. * Remember to heat the chowder back up to a simmer if you do add cornstarch.Season to taste and enjoy!
21/2 cups flour, 1/2 cup oil, 1/2 cup cocoa, 2 eggs beaten, 1 tsp. baking soda, 1 tsp vanilla,1/2 tsp salt, 1 tsp vanilla, 1/2 cup milk, 1/2 cup butter, 2 cups grated zucchini, 11/2 cups sugar, 6 oz. chocolate chips.
Combine flour, cocoa, soda and salt. Cream butter and sugar, beat in oil, eggs and vanilla. Add the milk alternating with dry ingredients to the butter mixture. Pour into greased 13x9 pan and sprinkle chips over top. Bake for 55 minutes in 350 oven.
2-3 zucchini or other summer squash, 2-4 cups veggie or chicken broth, 1/2 tsp curry powder, 1/2-1 cup cream (makes a rich soup, can be excluded), dash cayenne.
Chop squash and put in large stock pot with broth. Simmer until squash until tender. Remove from heat and puree. Add cream, curry and cayenne. Add salt and pepper to taste. Reheat or srve chilled.
2-3 cups grated zucchini, 2 TBSP parsley, 1 cup baking mix ( Jiffy, TJ), 1/2 tsp salt, a little grated onion, 3/4 cup parmesan cheese, 1 tsp basil, 1 tsp oregano, 1/2 cup oil, 1/2 tsp garlic powder, 4 eggs beaten.
Mix all ingredients together and spread in a greased 13x9 pan. Bake at 350 for 40 minutes or until golden brown on top.
1 zucchini, 2 squash, 3 cloves garlic, 1 onion, 1 can diced tomatoes with basil, olive oil, sea salt, pepper, fresh basil.
Slice veggies and garlic. In a saute pan, heat about 2-3 tablespoons of olive oil over medium heat. Add the chopped veggies and garlic and onions to the pan. Saute for 2-3 minutes. Add the can of diced tomatoes, sea salt and pepper to taste. Let simmer until veggies have softened. Top with fresh basil and serve.
*Pour over spaghetti, or serve it as a side with fish, pork or chicken.
1/2 cup coarsely chopped walnuts, 6 cups arugula leaves, 1 pint medium strawberries sliced thin
In a medium skillet over medium low heat, gently toast walnuts stirring often, until fragrant about 4 minutes. Remove from heat and cool. Toss arugula, strawberries and walnuts with champagne vinaigrette.
Champagne Vinaigrette- wisk together champagne vinegar (or balsamic) , 1 tsp mustard, 1 tsp honey, salt & pepper. Gradually drizzle in(as slow as possible) 1/3- 1/2 cup olive oil. Season to taste.
Use any combination of kale, mustard, collard, dandelion, escarole, chard or spinach. (spinach and escarole are especially good combined). The sauce can be made a day or two ahead of time. Gently reheat on the stove when you put the pasta on to boil.
6 TBSP olive oil, 4 cups chopped onion, 7-8 cups mixed greens washed and chopped coarsley,1 lb penne pasta or some other comparable short pasta, 1/2 to 3/4 lb feta cheese, freshly grated Parm to taste, salt to taste.
Heat oil in a deep skillet or dutch oven. Add the onions and cook for about ten minutes over medium heat, stirring occasionally. Put the pasta water up to boil. Add chopped greens to skillet and cook , salt lightly and turn until they begin to wilt.Cover and cook for 10-15 minutes. Cook the pasta until it is al dente. Crunble the feta cheese and add to the sauce keeping the heat on low. When pasta is cooked, scoop out with a strainer and add directly to sauce, mix thoroughly over heat. Add the parmesan and freshly ground pepper. Serve immediately preferably on warmed plates.
1/4 cups chopped walnuts, 1/2 tsp salt, 1/2 pound kale coarsely chopped (stems too), 2 cloves garlic, 1/2 cup grated parm, 1/2 cup extra virgin olive oil, freshly ground black pepper.
Toast the chopped walnuts in a dry heavy skillet over high heat until fragrant, be careful not to burn. Transfer to a cool dish. Bring two quarts of water to boil. Add 1 TBSP salt and then add the kale. Cook kale until tender, about 2 minutes- drain. Put kale, walnuts and garlic in a blender or food processor. Pulse until well combined. With the blender or food processor running, pour the olive oil in a smooth steady pencil thin stream. When thoroughly combined transfer to a bowl. Stir in the parmesan, remaining salt & pepper. Serve hot. Great over pasta.
- 1 kilo (2.2 pounds) Swiss Chard , olive oil, 1 Medium Onion, 1 cup bechamel (store bought or from recipe below, 1 egg (optional), 1 ounce grated comte (substitute the gratable cheese of your choice or some nutritional yeast), 2 TBSP oat bran, salt & pepper.
Seperate the leaves from the stalks of the chard (I use kitchen shears to cut along the stalks). Trim and slice the stalks, then chop the leaves, keeping stalks and leaves seperate. Heat a small amount of oil in a skillet over medium heat. Add the onion and cook for two minutes, stirring frequently until translucent. Add the swiss chard stalks and cook 5 minutes until softened, stirring from time to time. Add the leaves and cook for two minutes until just wilted.
Drain the vegtables( this is important, otherwise the excess water will pool at the bottom of the dish). Reserve the cooking juices to use as a light broth. Season with salt and pepper. ( ready made bechamel may be strongly seasoned, so season the chard accordingly).
Preheat the oven to 400 degrees. Grease a medium baking dish with a little oil.
In a bowl wisk together the bechamel and the egg (if using). Fold in the cooked chard, pour into the prepared baking dish, and level the service. Sprinkle with cheese and oat bra, and bake for 15 minutes until set and golden. Switch to broiler setting for a couple more minutes if you'd like the top to brown a little further, but watch it closely. let it set for 5 minutes before serving.
Vegan Bechamel Sauce-
4 tsp vegetable oil, 2 TBSP flour, 1 cup plain oat milk or other non-dairy milk, salt & pepper, nutmeg.
Heat the oil in a small saucepan over medium heat. Add the flour, stir it in quickly with a wooden spoon and cook for 2-3 minutes, stirring continuously without coloring. Remove from the heat, add a little of the milk, wisk it in to form a smooth mixture, and then add the rest of the milk over medium heat a little at a time, wisking well in between each addition. Bring to a gentle simmer and cook for 5-7 minutes, stirring continuously, until thickened to a velvety consistency. Remove from the heat, season with salt and pepper and nutmeg. Use while still warm.
4 TBSP Olive Oil
1 Onion Chopped
2 TBSP Mild Curry Powder
1 Large Butternut Squash
11/2 Pounds McIntosh Apples (4 Apples)
2 Tsp Kosher Salt
1/2 tsp Black Pepper
2 Cups Water
2 Cups Apples Cider
Warm the olive oil, onions, and curry powder in a stock pot uncovered on low until onions are tender. Stir occasionally. Peel the squash and cut in half removing the seeds. Peel and core apples. Cut both apples and squash in chunks. Add the squash, apples, salt and pepper, and 2 cups water to pot. Bring to a boil and cover, cook over warm heat for 30-40 minutes, until apples and squash are very soft. Blend in blender or food processor until it reaches a smooth consistency. Pour soup back into pot and add cider until soup is the consistency you like. It should be quite thick and slightly sweet. Serve hot and enjoy!
Options for flavor:
Preheat oven to 375 and oil a loaf pan with olive oil, set aside
Using your hands , mold the mixture into a loaf or any shape you like. Brush the top with a little olive oil. Bake loaf in an oiled pan @ 375 for 30-45 minutes. The top should brown a bit.
Preheat oven to 375
In a baking dish, add pasta, veggie/tofu combo, and pasta sauce of your choice (or just crushed tomatoes). Bake @ 375 for 30-45 minutes.
1 cup canola oil
1 ½ cups sugar
½ cup maple syrup
1 cup organic apple juice
½ cup apple sauce
3 cups grated organic carrots
1 cup chopped walnuts
½ cup organic raisins
4 cups organic flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt (I use kosher)
1 tbsp cinnamon
½ tsp allspice
¼ tsp nutmeg
1 tbsp vinegar
Squeeze of a lemon and zest (approx. tbsp)
Preheat oven to 350 degrees
Mix all of the wet ingredients except vinegar. Add raisins, nuts, carrots, lemon and zest.Mix well. In a separate bowl sift together dry ingredients. Mix wet with dry. Add vinegar and stir well. Grease muffin pans with canola spray. I use an ice cream scoop to fill muffin pans, so that they come out even. Bake for approx. 18 minutes. Time may vary between ovens, but they are done when they spring back when you touch the center. Remove from oven and from pans right away. They will continue to cook in the pans and you don’t want to over bake these, they will be really dry if you do. Let sit on rack and cool completely. While they cool, mix together the orange glaze below.
Blend together the juice and zest of one organic orange, and 1 ½ to 2 ½ cups of powdered sugar. (Amount varies based on how thick of a glaze you want). When the cupcakes are cooled completely, turn cupcake upside down and dip the top of cupcake in glaze. Turn over and place on a cookie sheet, repeat with the rest of cupcakes. You will find that some of the glaze drips down the side. When they are all dipped, place cookie sheet in fridge to allow glaze to firm up. Store in a container until you are ready to serve them.
Good luck and enjoy!
1 ½ cups organic flour
¾ cup sugar
½ tsp salt
1 tsp baking soda
3 tbsp cocoa powder
1/3 cup canola oil
1 tsp vanilla
1 tbsp vinegar
1 cup water
1 tbsp coffee or espresso
Preheat oven to 350
This recipe is very easy and can be done in one bowl. I usually double it to make more. Mix all wet ingredients in bowl and add dry ingredients, adding the vinegar last. Mix well and scoop into greased muffin pan. I use a spray canola oil. Bake for approx. 15-18 minutes. Cupcakes will spring back when you touch the center. Remove from oven and from pan immediately, they should slide out easily. Set aside and let them cool while you assemble frosting or glaze.
Heat in a sauce pan the following ingredients; ½ cup espresso, 1cup sugar, ½ vegetable margarine, and ¾ cup cocoa. Melt and blend together, set aside to cool.
When cupcakes and glaze is cooled, dip the top of the cupcakes in glaze and turn over on cookie sheet. Place cookie sheet in fridge to help set the glaze. Store in an airtight container until you are ready to serve.
*If you want more of a spreadable frosting, follow the same directions above omitting the sugar. When cooled, add 1 1/3 cups powdered sugar and blend with a hand mixer until creamy consistency.
This recipe can be used to make one regular sized pie also, the bite size are just easy to pick up and pop in your mouth, so I varied the recipe to make it more office friendly!
½ cup sugar
4 tbsp cornstarch
1 tbsp cinnamon
½ tsp ginger
1/8 tsp cloves
½ tsp salt (kosher)
1 15 –ounce can solid-pack pumpkin
1 ½ cups soy milk
Preheat oven to 350
In a large bowl blend together sugar, cornstarch, spices, and salt. Mix in the pumkin and soy milk. Blend together and pour into large pie shell, or follow the directions for the mini pumpkins below.
Crust
2 cups flour
½ tsp salt
½ cup cold margarine
6-8 tbsp cold water
1 tsp vinegar
Mix flour and salt and cut the margarine into mixture with a fork until it is crumbly. Add water until mixture forms soft dough. Flour surface and work dough with your hands until it forms smooth dough. Take a small amount (large melon scoop), and roll in your hands until it form a ball. Spray mini muffin pans and place a dough ball in each muffin pan. Make an in-dent with your thumb and push dough down until it resembles a small pie shell. Pour pumpkin pie batter in shells and bake for 15-18 minutes. Shell will become lightly browned and pie filling will become firm.