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Proper Food Combining

Recipes

 

Curried Squash Soup

Ingredients:

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3 acorn squash or small pumpkins or 1 large butternut squash

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1 spaghetti squash

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4 large carrots, peeled

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1 large onion, chopped

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3 cloves garlic, minced

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1 T yellow curry powder

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1 T Braggs Amino Acids (salt substitute)

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1 T olive oil

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1 c. Apple juice

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1 T apple cider vinegar

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3 c. Water 

 

Method:

  1. Bake squash at 375 for 45 min. or until a fork easily pierces the skin.
  2. 20 min. into the squash baking time put carrots in a baking dish with 1 c. water and bake for 25 minutes.
  3. While the squash and carrots are baking, sauté onions and garlic in olive oil.
  4. Remove seeds from squash and spoon out the flesh.
  5. Liquefy squash, water, carrots (and water they were baked in), onions and garlic in the blender in small batches until it is smooth.
  6. Mix the blended mixture, curry, Braggs and apple juice/cider together in a stock pot.  Simmer until hot, mixing occasionally.

 

 

Creole Roasted Yams

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2 yams

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2 T olive oil

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1 t. Paprika

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½ t. ground coriander

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1 clove minced garlic (or 1 t. dried minced garlic)

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1 T Braggs Amino Acids

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Dash of cayenne pepper

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½ t. ground mustard seed 

 

Cut yams into strips or thin rounds.

Mix olive oil, Braggs and spices together.

Toss yams in oil/spice mix to coat.

 

Spread seasoned yams onto baking sheets in a single layer.

Roast at 350 degrees for 20 minutes.

 

Stir/flip; roast 20 minutes on other side.

 

If you prefer the pure flavor of the yams, omit spices and use just Braggs and olive oil.  Or, experiment with your own combinations of seasonings.

 

 

Coleslaw

 

Shred:

          1 head cabbage

          1 small yellow onion

Mix in:

          1 T Braggs

          dash of cayenne pepper

          ½ jar vegannaise or mayonnaise

          ½ cup apple cider vinegar

 

Mix all together.  Let sit before serving to allow flavors to mix.

 

 

Broccoli/Cauliflower Bacon Salad

 

Brown until crisp and set aside:

          ½ package bacon

 

Cut into small florets:

2 crowns of broccoli

½ crown of cauliflower

Add to broccoli/cauliflower mix:

          1 small Vidalia onion, chopped

          Sauce (shake all together before adding to the broccoli):

                    1 small jar of Newman’s Olive Oil and Vinegar dressing

                    1/3 cup apple cider vinegar

                    2 T honey

                    1 t. dill

                    1 t. garlic powder

Let broccoli, cauliflower, onion and sauce sit at least 1 hour before serving.  Add bacon immediately before serving.

 

Veggie Fajitas

 

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2 small zucchinis or summer squash

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1 large onion

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1 or 2 green peppers

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1 T olive oil

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1 T fajita seasoning mix (We like the bulk mix from Frontier.  You can also use taco seasoning)

 

To serve:

          Ezekiel Bread Tortillas (or other whole wheat tortilla)

          Salsa

          Rice Cheese

 

Slice all vegetables to about ¼ inch thickness.  Saute onions in olive oil first until they are slightly transparent.  Add green pepper and zucchini. Continue to sauté.  Sprinkle on the fajita seasoning, mix and cover until zucchini are transparent.  If you like the “fresh from the grill” flavor, turn the heat up to high at the very end and let part of the fajita mix brown slightly on the bottom.

 

Serve on warmed tortillas and don’t wear white.

 

 

Honey Mustard Quinoa Salad

Cook 1 ½ cups (dry measure) quinoa as directed.

 

Finely chop:

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1 cucumber

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1 green pepper

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1 red bell pepper

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½ mild onion

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2 roma tomatoes

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1 clove garlic

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2-3 sprigs fresh cilantro or dill

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Sauce:

          2 T Dijon mustard

          2 ½ T honey

          ¼ cup apple cider vinegar

 

 Mix all ingredients together with quinoa in a large bowl.  Serve cold.

 

Our Favorite French Onion Soup Recipe

 
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4 T olive oil (can use slightly less)
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3 medium onions
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4 c. vegetable stock
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2 T fresh parsley or 1T dried parsley
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2 t. fresh thyme or 1 t. dried thyme
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1 bay leaf
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1 T Braggs Liquid Amino Acids
 
Heat oil in a stockpot over medium-high heat.  Add onions and cook, stirring occasionally, until they are a deep brown color.  You can add a little bit of broth as the onions cook to keep them from burning.  
 
Stir in broth and spices (see note at end) and bring to a boil.  Reuce heat and simmer for 10 minutes.  Remove the bay leaf and season with Braggs.  
 
Note: Make a "tea bag" for the spices by putting them in a coffee filter and tying the top.  You can then remove the spices after cooking and you have clear soup-no floaters!
 
Enjoy!

 

 

Chinese Green Beans

 

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1 lb. Fresh or frozen green beans

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1 T maple syrup

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1 clove garlic

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½ T olive oil

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2 t. Braggs Amino Acids (salt substitute, tastes like soy sauce)

 

Steam green beans until done to your liking.

Sauté garlic in the olive oil.  When it starts to brown slightly, turn down heat to simmer.  Add maple syrup and Braggs.  Stir in green beans.

 

 

 

Garlic Mashed Baby Red Potatoes

 

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10-15 baby red potatoes (fill a saucepan)

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2 T dried minced garlic

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1 T dried or fresh parsley

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1 T Braggs Amino Acids (more or less to taste)

 

Cut the potatoes into quarters.  Fill the saucepan with potatoes and enough water to cover the potatoes.  Add garlic, parsley and Braggs to the pan.  Boil until the potatoes are soft.

Use a slotted spoon to transfer the potatoes from the pan to a bowl.  Mash the potatoes.  Use the broth that they were boiled in to moisten the potatoes (as you would use butter and milk in mashed potatoes).  It takes about 1 cup or so.

 

Serving options

Top with any combination of the following:

steamed broccoli

cheddar rice cheese

salsa

caramelized onions

 

 Eggplant "Parmesan"

 

Pre-heat oven to BROIL

 

Slice into 1/4-1/2 inch thick slices:

    2 medium-sized eggplant (can also substitute zucchini)

 

Mix together in a shallow bowl or pie pan:

    3/4 cup quinoa flakes

    1/4 cup buckwheat flour

    1/4 cup rice flour

    1 t. Italian seasoning

    1 t. garlic powder

 

Mix together in a separate shallow bowl:

    3 T Bragg's Liquid Amino Acids

    2 T olive oil

 

Dip the vegetable slices in the Bragg's/olive oil mixture, then in the flour mixture to cover all sides.

Place in a single layer on a baking sheet. Broil 5 minutes on the top rack.  Turn slices and broil the other side for 5 minutes. 

 

Serve hot with marinara sauce on top or for dipping.

 

Broiled Eggplant with Sun-Dried Tomato/Basil Glaze

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1 medium-large eggplant

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6-10 leaves fresh basil

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1/3 cup sun-dried tomatoes

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3 large cloves garlic

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1 t. rice wine vinegar

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3 T olive oil

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1 T Bragg Amino Acids

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dash cayenne pepper

 

Preheat oven to Broil. 

Finely chop garlic, tomatoes and basil.  You may want to use a food processor or chopping device.  Mix in olive oil, Bragg Aminos, rice wine vinegar and cayenne pepper.  Set aside.

Slice the eggplant thinly-1/4 to 1/2 inch thick slices.  Place in a single layer in a baking dish greased with olive oil.   Broil for 4 minutes.  Remove from oven, turn eggplant slices and cover them with the tomato/basil/garlic sauce in a thin layer.  Broil for 4 more minutes.

Serve hot.

 

Thai Peanut Quinoa

This is a great recipe for camping or a quick and easy meal.  Ready to eat in 20 minutes.

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2 cups quinoa

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4 cups water

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1-2 cups zucchini

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2 t. garlic powder

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1 t. red curry seasoning

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2 T Bragg Amino Acids (more or less to taste)

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Optional:  2 T each dried red and green bell pepper flakes and dried onion flakes or 1/2 cup diced peppers and 1/2  diced small onion.

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cayenne pepper to taste (if you like spicy dishes)

Place all ingredients in a sauce pan.  Bring to a boil.  Cover and reduce heat to simmer for 15 minutes.  Check that quinoa is tender.  Mix in 1/2 cup (approx.) peanut butter.

*Peanut butter doesn't agree with some people and isn't recommended by Dr. Welhouse.  If you notice that your stomach feels "heavy" after eating this, leave out the peanut butter and add a little extra red curry.

Millet Waffles

Soak overnight:

2 c. millet in 1 1/2 cups water.

The next morning:

Rinse and drain millet and add 1/2 cup water and 1/2 cup apple juice.

Also add:

1 t. cinnamon

1 t. vanilla

 2 T maple syrup

1 T oil (olive, peanut, vegetable)  OPTIONAL

dash of salt

Blend in the blender until it forms a smooth batter.

Bake in a greased/sprayed waffle iron until golden-brown.  Serve with maple syrup.

Zucchini "Pancakes"

1 large zucchini

1 cup quinoa flakes

Recipe in progress...back to the kitchen!

Pita Pizzas

1 package Ezekiel bread Pitas

1 can pizza sauce

Assorted slices veggies (mushroom, onion, green and red pepper, zucchini, etc.)

1 package mozzarella-style Rice Shreds or Rice Slices Cheese

Place pitas on a baking sheet.  Spread pizza sauce on each one and cover with veggies.  Cover with rice cheese and bake at 350 for 10 minutes.  The cheese will not brown like regular cheese, so check to make sure it is melted and the veggies have turned slightly transparent.

Portobello Shiitake Pasta

2 large cloves of garlic, minced

1 medium onion

2 T olive oil

2 large Portobello mushrooms

4 dried shiitake mushrooms

4 sun-dried tomatoes

1/2 cup red wine

1 T Bragg Amino Acids

Soak the shiitake and the sun-dried tomato in 1 1/2 cups hot water for 10 minutes while you prepare the other ingredients.  Save the water!

Using a food processor, finely chop the onion first.  Start to sauté the onions and garlic in the olive oil.

Also in the food processor, finely chop the Portobello, shiitake and tomatoes.  Add to the onions and garlic after the onions are very transparent and starting to brown.  Add the water that the shiitake and tomatoes soaked in and the 1/2 cup of red wine.  Simmer for approx. 20 minutes or until the mushrooms are soft and the sauce is dark.

Serve with your favorite pasta.  We recommend rice pasta spirals because they hold the sauce on the noodles.  Garnish with parmesan cheese.

 

 

 

 

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