Category: Recipes

The following is a guest article and recipe from my friend, and juicing guru Drew Canole.

It’s not normal to feel awful when you first wake up in the morning. Rather, you should feel absolutely amazing and bursting with vibrant energy. For 5,000 years, Ayurveda has been practiced to incorporate different herbs and spices that can boost up your immune system. Unfortunately, due to our lack of knowledge on natural remedies, we often take pharmaceutical medications and antibiotics.

The solution to your problem is an elixir that I personally made. The recipe includes lemon, ginger, turmeric, cayenne, vanilla bean, honey and coconut water. It’s easy to make and we can get these ingredients virtually everywhere. I call this the Grandpa Gubons Miracle Elixir, named after my grandfather.

Turmeric Turmeric

Acts like an anti-inflammatory drug : A 2004 study published in the journal Oncogene found that curcumin (as well as resveratrol) were effective alternatives to the drugs aspirin, ibuprofen, sulindac, phenylbutazone, naproxen, indomethacin, diclofenac, dexamethasone, celecoxib, and tamoxifen in exerting anti-inflammatory and anti-proliferative activity against tumor cells.

Ginger

Ginger may also help reduce chronic pain, by lowering your levels of hormones that induce inflammation. A study published in 2005, suggests that ginger could lessen pain more effectively than non-steroidal anti-inflammatory drugs. Also, in lab tests, scientists have showed that ginger extract may slow the growth of colorectal and ovarian cancer cells, as well as protection against Alzheimer’s disease.

Lemon

Functions like a liver cleanser by stimulating the liver, removing toxins like uric acid and liquefies the bile. This is part of the reason why lemons are used as a great cleanser. Also
contains Vitamin P, which is known as Flavonoids. This is a powerful antioxidant that helps neutralize free radials associated with cellular damage and aging.

The combination of ginger and turmeric help in removing toxins from the digestive system. Lemon is known as the only citrus fruit in the planet that helps for phase-2 liver detoxification. Honey boosts your immune system. Coconut water increases nutrient absorpti
on by 40%! Cayenne pepper is added to speed-up metabolism and the thermogenic process, and Vanilla bean is for flavor.

Step 1: Juice the Lemon,Ginger and Turmeric.

Step 2: Add Coconut water

Step 3: Add the Honey, Vanilla bean, and Cayenne pepper

Just to share with you, I haven’t been to a doctor for any serious illness since my transformation and you shouldn’t either. There’s no excuse for feeling bad in the morning. There’s no excuse for having less energy than what is required to spend quality time with your family. Boost your immune system so that sickness and fatigue doesn’t even cross your mind.

Here is the juice recipe that I’m talking about. This will definitely help in strengthening your immune system.Grandpa

Ingredients

1 Lemon
1″ Ginger Root
1″ Turmeric Root
1 tbsp Manuka Honey
1/2 cup Coconut Water
Dash of vanilla bean and cayenne pepper

Make a Pitcher: 8″ of turmeric, 3″ ginger, 2 lemons, 1/8 cup honey, 1 vanilla bean, 3 tablespoons of cayenne and 24 ounces coconut water and 12 oz water.

With juicing, you get a lot of health benefits. Longevity, confidence, focus and mental clarity to name a few are all going to come your way if you make the right decision now.

Prep time 10 minutes
Cook time 40 to 50 minutes

Ingredients

2 tablespoons butter or extra-virgin olive oil
2 cloves of garlic, minced
1/2 cup of green onions, roots removed and thinly sliced
3 Portobello mushroom caps, sliced
1/2 cup red wine
1 1/2 pounds of buffalo tenderloin, trimmed of fat and silver skin
Sea salt and ground black pepper
3 slices non-nitrate turkey bacon

Instructions

Preheat the oven to 300°. In a medium skillet over medium heat, melt the butter or heat the oil. Add the garlic and onion and sauté for one minute. Add the mushrooms and heat through for another 1 to 2 minutes. Add the wine and simmer until all of the liquid is dissolved. Butterfly the tenderloin and gently stuff it with the mushroom mixture. Secure with soaked toothpicks and place in a roasting pan, cut side down. (See kitchen notes) Sprinkle the outside with salt-and-pepper and wrap with the bacon. Cook for 30 to 45 minutes, or to desired degree of doneness, but do not let the internal temperature rise more than 160°F. The best practice for a slow cooked roast is to remove it at 3 to 5degrees lower than your desired temperature and let it rest for 10 to 15 minutes, because it will continue to cook for a short period of time.

Yield: six servings

Notes from the kitchen

Buffalo is best cooked medium rare to rare. The more well done it is the dryer the meat will become. The key to roasting buffalo well is to cook it slowly, at a slightly lower temperature than beef. Because buffalo meat’s high myoglobin content, it’s darker red than beef. When Buffalo is cooked to medium doneness, it looks like rare beef. Use a meat thermometer to determine relative doneness because while beef and buffalo look different when cooked, their internal temperatures should be the same.

Here’s how to butterfly and stuff tenderloin. Place the tenderloin on a piece of waxed paper or plastic wrap, holding a sharp chefs knife parallel to the cutting board, slice through the meat, leaving half of an inch connected to the opposite side. Open the tenderloin like a book.  For thicker cuts of meat, you can cover it with more wax paper or plastic wrap and gently pound with a meat mallet or small skillet until it is about 1/2 inch thick. Spread the filler mixture in a thick ribbon down the center and roll the meat up to create a long cylinder. Secure with toothpicks soaked in water for 10 minutes or tie with kitchen string.

The following is a recipe from Penny Anderson, the third and final winner in our Healthy Holiday Recipe Contest.

Roasted Brussel Sprouts

Roasted vegetables are a staple in my kitchen. Beets, carrots, potatoes, yams, parsnips, brussel sprouts…anything and everything ends up roasted for supper. Leftovers make great additions to a salad too. Using water and covering the brussel sprouts for the first part of the time in the oven helps your veggies cook through while reducing the likelihood of scorching.

Ingredients

1lb or more fresh brussel sprouts, trimmed and cleaned
1 Tbsp olive oil
1/4 cup water
Salt & pepper to taste

Instructions

Toss brussel sprouts with oil, seasonings, and water. Place on rimmed baking sheet (lined with parchment paper, aluminum foil, or a silicone liner.  Cover tightly with foil and bake in a 450 F oven for 20 minutes.  Remove the foil, and bake uncovered for 10-15 more minutes, until the sprouts are fork tender and browning.  Serve as is, or topped with crushed garlic, lemon zest, and/or balsamic vinegar.

Roasted vegetables taste great hot or cold, so save your leftovers for tomorrow’s salad or snack.

The following is a recipe from Elena Blume, the first winner in our Healthy Holiday Recipe Contest.

Quinoa Stuffed French Onions on a bed of Green Beans by Elena Blume

This recipe will make an excellent vegetarian meal ideal for two people, be it for Thanksgiving or any other delectable evening.

Ingredients

1 Can French Onion Soup (look for low sodium, and no MSG)
½ Cup Quinoa
1 Portabella Mushroom (peeled, and chopped)
1 Cup Green Onions (chopped)
1 Yellow Bell Pepper (de-seeded and chopped)
1 Cup French’s Fried Onions
4 Onions (hollowed for stuffing)
1 Tbsp. Garlic Olive Oil
2 Cups Green String Beans

Instructions

Preheat Oven to 375F.

In saucepan, bring Campbell’s French Onion Soup with 1/2 cup quinoa to a boil, reduce heat and simmer 15 minutes covered. Add cooked quinoa into skillet with garlic olive oil (or regular olive oil), chopped mushroom, green onions, chopped yellow bell pepper, and ½ cup French’s Fried Onions. Stir for about 10 minutes.

Hollow out 4 onions. Add spooned out onion centers to skillet mixture. Stuff skillet mixture into each hollowed onion. layer bottom of glass Pyrex dish (pre-grease with olive oil) with green string beans and excess mixture. Add onions to the top of the mixture.

Cook at 375F for 30 minutes, cover with aluminum foil and cook another 20 minutes. Uncover and sprinkle ½ cup French’s Fried Onions on top of stuffed onions and excess. Cook additional 5 minutes.
Serves 2 People.

Lamb is not only an excellent source of high-quality protein, but it’s also a good source of iron and B vitamins.

Lamb also provides about 45% of the daily requirement for zinc, essential for growth, healing, and a healthy immune system. Half the fat and lamb is unsaturated, and most of that is monounsaturated, the same kind found in olive oil and so prominent in the Mediterranean diet. The loin chop is the leanest, and in this recipe, the slow cooker blends the flavors of the onion and the fresh herbs beautifully with the rich taste of the meat. This dish also has a lovely finishing kick of balsamic vinegar.

Ingredients

1 large yellow onion, sliced and separated into rings
2 tablespoons balsamic vinegar
2 tablespoons chicken broth or water
1 tablespoon unsalted butter, melted
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
1/2 teaspoon dried oregano
½ teaspoon each salt and freshly ground pepper
8 lion lamb chops
Fresh mint leaves, for garnish (optional)

Instructions

Layer the onion rings in the bottom of the slow cooker. Pour the vinegar, broth, and butter over all. In a small bowl, combine the mustard, garlic, rosemary, thyme, oregano, salt, and pepper and stir to combine. Rub the mixture evenly over the lamb chops and lay the chops over the onions. Cover and cook on low for 4 to 6 hours, until the lamb is cooked to the desired doneness. Remove the chops and stir the onions and juices before serving. Garnish with the mint if using

*If desired you can transfer the onions and juices to a large skillet and cook over medium high heat for a few minutes until the sauce is slightly reduced and thickened before serving.

Luscious Leanest Lamb Chops recipe from The 150 Healthiest Slow Cooker Recipes on Earth Cookbook by Dr. Jonny Bowden, PhD, C.N.S and Jeannette Bessinger, C.H.H.C.
On sale now for $2.99 when you purchase the Amazon Kindle edition. Sale ends 11/30/14.

Michelle (my beloved other half)  and I eat gluten free at least 98% of the time. So for gluten week on the blog, I asked Michelle to come up with a few of her favorite gluten free recipes. Enjoy!

This time of year I crave pumpkin flavored treats. With this recipe, you can get your fix without the guilt. Let’s face it, many gluten free baked goodies don’t quite measure up. But these are the best gluten free AND grain free muffins I’ve ever had. Just be ready to make more, because these will go quick!

Ingredients

2 1/2 cups almond flour
1/2 cup canned pumpkin
2 large eggs
1/4 cup coconut oil
1/3 cup honey
2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger

Instructions

Preheat the oven to 325. In a large mixing bowl, combine the pumpkin, eggs, coconut oil, honey, and vanilla extract. In another bowl, combine the dry ingredients. Add the dry ingredients to the pumpkin mixture and mix until well blended. Pour into muffin pans and fill 2/3 full.  Bake for 25 minutes, or until a toothpick inserted comes out clean.

The following is from The Most Effective Ways to Live Longer Cookbook by Dr. Jonny Bowden, Ph.D., C.N.S. and Jeannette Bessinger, C.H.H.C.

Okay, what’s the point of living long if you can’t enjoy any of your favorite foods or drinks, right? Take chai latte, one of life’s great pleasures. But first, take a look at the amount of sugar in a vanilla chai latte at Dunkin’ Donuts or Starbucks. Both contain 30 or more grams of sugar. Chef Jeannette whipped up a latte that actually tastes better but won’t give you the big dose of sugar which, if it doesn’t directly shorten your life, as many health professionals believe, certainly doesn’t extend it! And excess sugar depresses immune function. There are only 13   grams of sugar per mug in this recipe, but it’s all from raw honey, and you can reduce that to zero if you use stevia! So enjoy. Tea is enjoyed by some of the longest-lived cultures on Earth. This version tastes amazing adn will make your house smell like a spice market in tropical Grenada.

Ingredients

1 ½ tablespoons (9 g) whole cardamom pods (about 23)
¼ teaspoon whole black peppercorns
1 teaspoon whole cloves
2 cinnamon sticks (or ¾ teaspoon of ground cinnamon)
2 star anise pods (or ¾ teaspoon whole fennel seeds)
6 cups (1.5 L) water
¼ cup(32 g) grated ginger
3 tablespoons (60 g) honey (or 4 drops liquid stevia for sugar free)
½ cup (120 ml) unsweetened evaporated skim milk, unsweetened vanilla soy, or almond milk
4 high-quality black tea bags (pure Ceylon or Darjeeling work well)

Instructions

Toast all spices except ginger in a small dry skillet over a medium heat for about 5 minutes or until spices are very fragrant. Remove the cinnamon sticks and grind the remaining spices coarsely in a spice grinder (or dedicated coffee grinder), about 9 short pulses (if you don’t have a spice grinder, you can grind them by hand with a mortar and pestle, but it’s hard work!).

Add the ground spices, cinnamon sticks, plus 6 cups (1.5 L) water and ginger to a medium pot over high heat. Bring the water to a boil and lower the heat to a low simmer for 10 minutes, uncovered. Add the tea bags and continue to simmer for 5 minutes. Reduce the heat to low to end the simmer and add the evaporated cow’s milk, if using. Continue to heat for 5 minutes (if using vegan milk, lower the heat but don’t add the milk until the last minute to prevent curdling or separation).

Strain the tea twice through a double-mesh sieve, stir in the sweetener, and enjoy.

Yield: 4 mugs