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Holistic Recipes

WordVixen — Tue, 31 Mar 2009 17:39:51 +0000

Cooking or preparing foods according to holistic recipes is a great way to jump start holistic nutrition. After all, your body absorbs nutrients more readily from food than it does from supplements.

So, consider these holistic recipes and cooking tips as a good starting point. But remember, many of these recipes are not to be used as a whole meal- for maximum nutrition, mix and match or add your own healthy recipes to the mix.

Fruits and Vegetables Holistic Recipes:

Russian Salad

Roasted Beets

Sauteed Cabbage and Beet Greens

Main Course Holistic Recipes:

Rice and Beans

Slow Cooker Vegan Stew

Vegetarian Pita Sandwich

Meat, Fish, and Fowl Holistic Recipes:

Asian Chicken Ravioli

Other Holistic Recipes:

Gillian McKeith’s Hummus Recipe

Nutrition Holistic’s Hummus Recipe

Supergreens Breakfast Smoothie

Recipe Link Round-Up

Do you have any favorite holistic recipes? Leave a comment telling us about it and a link to the recipe if available.

Russian Salad Recipe

WordVixen — Mon, 02 Mar 2009 10:00:01 +0000

When I was younger, my family made friends with a family who had moved here from Russia. Among the many wonderful foods they served us on our visits (did you know that borscht isn’t always made with beets?), was a very simple salad. We’ve never been able to duplicate the exact flavor, but the recipe is simple indeed.

Russian Salad:

Simply take 1 or more cucumbers depending on how much salad you want- peel, and cut into slices approximately 1/4-1/2″ thick. Cut those in half to make half circles.

Slice several tomatoes (preferably romano) into thin wedges.

Thinly slice some onion into the bowl.

Chop some fresh dill into the bowl.

Sprinkle with olive oil, salt, and black pepper to taste. Toss and serve.

Keep in mind that if you plan to refrigerate or leave the salad sitting out for long, you may not want to add the salt right away, and may need to scoop the tomato innards out before mixing, otherwise you’ll have a lot of liquid left over.

Alternative: My father sometimes substitutes sour cream for the olive oil and adds a little crushed garlic. It’s very, very nice.

Rice And Beans- But Healthier

WordVixen — Mon, 08 Dec 2008 00:01:30 +0000

Since I hate doing all the work to cook beans for just one recipe, I like to make extra, and pack it up in the refrigerator for a day or two in case I need them. And if I don’t need them? Then I use them as my excuse to eat plain white rice. Naturally, this recipe will work just fine with brown rice, as well as most other whole grains.

You will need:

1 pkt instant miso soup with seaweed (I recommend red miso)

1/2- 1 C (cooked) Adzuki and/or Mung beans

2 C water (use more for tougher grains)

1 C rice

Add the beans to the water and bring to a boil. Add miso soup, and let boil for a minute before adding rice. Stir well, cover tightly, and reduce to a simmer for 15-20 minutes (or more if using a harder grain).

I prefer to stir a little butter and/or margarine in, but a nice olive oil, or perhaps Tamari would be nice.

Suggested additions: Arame (soaked, drained, and chopped), fresh parsley, crushed garlic