Try a mix of golden and red beets for even more vibrant color. Using both the roots and the greens, this salad makes full use of the many benefits of the mighty, yet humble, beet. In fact, the greens are the most nutrient-rich part of the beet. Beet greens are a member of the revered group known as dark green leafy vegetables; they provide even more magnesium, and a better calcium: magnesium ratio than other members of the group. Beet greens are also particularly high in vitamins K, A and C, as well as iron.

Prep

• 4 medium size beets
• Extra virgin olive oil
• ¼ cup shallots
• 4 garlic cloves
• 2 tablespoons mint
• 2 tablespoons cilantro

Remove greens from beets and set aside. Drizzle whole beets with extra virgin olive oil and roast in a foil packet at 350° until tender, 25 minutes to an hour, depending on the size of the beets. If there is any oil left over in the packet, save for the dressing. Let cool enough to handle, peel and chop into bite-sized pieces or slices.
While beets are baking, prepare the remainder of the ingredients. Peel and dice shallots. Peel and finely chop garlic. Chop mint, cilantro and beet greens.
 
Marinade

• 1½ tablespoons sherry vinegar
• 1 teaspoon Blackstrap molasses
• 2 tablespoons extra virgin olive oil

Stir together the vinegar, molasses, olive oil, and salt and pepper to taste. Toss with the warm beets and marinate for 2 to 3 hours at room temperature or in the refrigerator.
 
Salad

• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds

Heat 2 tablespoons extra virgin olive oil in a skillet over medium heat, add shallots and ½ the garlic. Sauté for a few minutes until onion is translucent. Add mustard seeds, stirring frequently. When the mustard seeds begin to pop, add the cumin seeds. Add in beet greens and sauté for a few more minutes, stirring frequently.
 
Dressing

• ½ cup plain goat yogurt
• ¼ teaspoon Himalayan Salt
• ¼ teaspoon freshly ground pepper

Mash the remainder of the garlic and salt. Stir into the yogurt. Add pepper. Drain the beets, saving some of the marinade to stir into the yogurt. Add beets to dressing and toss gently to coat.
 
Serve

• 2 tablespoons pine nuts

Make a bed of beet greens on the plates. Place the beets in the center of the greens and top with pine nuts, mint and cilantro.

Preparation: 20 minutes active, 3 – 4 hours for baking and marinating
Serves: 4

Letting the salad set up in the refrigerator for as long as 24 hours prior to serving allows the flavors to mingle perfectly. Cinnamon is one of humanity’s oldest known spices, dating back to at least 2,700 BC. Prized for its medicinal properties in ancient China, it is now used the world over. Cinnamon is an excellent source of manganese, which helps grow strong bones, maintains skin integrity, helps to control blood sugar and protects against free radical damage.
 
Prep

• ½ cup frozen edamame
• 3 pounds sweet potatoes
• ½ inch ginger
• ½ lime
• ½ small red onion
• 3 stalks celery
• ¼ cup fresh dill

 
Thaw and shell edamame. Dice sweet potatoes. Grate ginger. Juice lime. Thinly slice onion and celery. Finely chop dill.
 
Stovetop
In a medium saucepan with a steamer basket and 1 inch of water, steam sweet potatoes until tender, 10 – 15 minutes. Allow to cool.
 
Dressing

• 2 tablespoons Dijon mustard
• ⅛ teaspoon cinnamon
• ¼ teaspoon Himalayan salt
• ¼ teaspoon black pepper

 
Whisk together lime juice, mustard, ginger, cinnamon, salt and pepper.
 
Salad
Combine onion, edamame, celery and dill in a large bowl. Stir in sweet potatoes and toss with dressing.
 
Cover and refrigerate at least two, and up to 24 hours.
 
Preparation: 20 minutes, plus 2 hours to set
Serves: 4

These fabulous egg bites are perfect for those busy mornings. Make a batch on the weekend, or the night before and enjoy a quick and easy breakfast. Or throw a couple in a cooler and take them with you for a nutritious mid-morning snack. Millet is thought to have originated in Ethiopia, where it has been used since prehistoric times. Although it has been in use in India, Africa and Asia since ancient times and in Eastern Europe since the middle ages, it has only recently begun to be appreciated in Western Europe and North America. Millet is an excellent source of copper, phosphorus, manganese and magnesium. These minerals help it to provide heart protective benefits, as well as help to repair tissues and lower the risk of Type 2 Diabetes.
 
Prep

• 1 cup spinach
• 2 cups shiitake mushrooms
• ⅓ cup green onions
• 1 large clove garlic

 
Roughly chop spinach. Chop mushrooms and green onions. Peel and press garlic.
Preheat oven to 350˚. Oil muffin tin or use liners if you prefer.
 
Stovetop

• ½ cup uncooked millet
• 2 cups water
• ½ teaspoon salt

 
Toast millet in a medium-sized pot over medium heat, stirring occasionally. Add water and salt, cover and increase heat to boil. Reduce heat slightly and continue to cook until water is absorbed.
 
Bake

• 6 eggs
• 1 cup coconut milk
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon turmeric

 
In a medium bowl, whisk eggs, coconut milk, salt, pepper, turmeric and garlic. Toss together with millet, spinach, mushrooms and green onions; mix very well. Spoon into muffin cups; bake 10-12 minutes, or until lightly firm to the touch.
 
Serve

• ½ cup parmesan, shredded
  

 
Sprinkle with cheese as soon as they come out of the oven; allow to cool slightly before serving.
 
Preparation: 45 minutes
Serves: 4

Coconut oil is made of medium chain fatty acids that have been shown to help improve cognitive functioning in older adults with memory disorders. Sweet potatoes are a good source of vitamins A and C and antioxidants. Ginger supports digestion and also has anti-inflammatory properties. This is a mild, lightly sweet soup that is popular with the whole family. I serve it over the holidays and it is always well received.
 
Soup

• 2 tablespoons coconut oil
• 1 large shallot, chopped
• 2 tablespoons fresh ginger, chopped
• 1½ teaspoons curry powder
• 4 cups chicken or vegetable broth
• 5 medium carrots, chopped
• 2 cups sweet potatoes, cubed
• 1 can (13.5 oz.) unsweetened coconut milk
• Himalayan salt to taste
• Black pepper to taste

 
In a soup pot, heat oil over medium heat. Add shallot and a splash of broth and sauté about 2 minutes. Add ginger, sauté another 2 minutes. Add curry powder and stir until fragrant.

Add remaining broth, carrots, and sweet potatoes, and simmer on medium-high heat until vegetables are tender (about 15 minutes). Add coconut milk, and salt and pepper to taste.

Use an immersion blender or blend in batches, making sure blender is not more than half full. Return to soup pot and reheat.
 
Serve
2 tablespoons cilantro, chopped
1 lime, cut into wedges
 
Serve piping hot, in bowls, garnished with cilantro and fresh lime wedges.

Preparation: 30 minutes
Serves: 4

The rich medley of textures and flavors blend beautifully, adding interest and delight to the ground turkey. Healing herbs and spices enhance turkey’s natural gifts. Turkey is rich in vitamins B3 and B6, as well as the protein, selenium and phosphorus. Turkey provides a fair amount of Omega-3 and works to lower the Omega-6: Omega-3 ratio. Turkey is associated with a decreased risk for pancreatic cancer, and aids in stabilizing insulin level.
 
Prep

• ½ cup shallots
• 3 cloves garlic
• 2 teaspoons fresh thyme
• 1 tablespoon fresh basil
• 3 leaves chard
• 1 lemon
• 1 tablespoon mint leaves
• 1 tablespoon chives
• 1 bunch green onions
• 1 cucumber

 
Blend in a food processor, or use a knife to finely chop shallots, garlic, thyme, basil and chard. Set aside.
 
Juice enough lemon for 1 teaspoon and zest enough lemon for ½ teaspoon. Chop mint leaves, chives and green onions. Seed and dice cucumber.
 
Sauce

• 1 cup plain Greek yogurt
• ½ teaspoon Himalayan salt

 
Toss yogurt and salt with cucumber, mint leaves, chives and green onions. Mix well and set aside.
 
Patties

• ½ teaspoon turmeric
• ½ teaspoon pepper
• ½ teaspoon Himalayan salt
• 1 pound ground turkey meat
• 1 tablespoon hemp hearts
• 2 tablespoons coconut oil

 
Mix lemon zest, turmeric, pepper and salt with chard mixture. Fold in turkey and mix well. Form patties and roll edges in hemp hearts. Refrigerate patties for one hour.
 
Fry patties in oil over medium heat, about 8 minutes per side.
 
Serve
2 cups mixed greens
 
Serve patties over a bed of greens, drizzled with sauce.
 
Preparation: 30 minutes active, plus 1 hour to set
Serves: 4

Visually stunning, this recipe also provides a wealth of textures and health benefits. Farro is an ancient grain that has been used in Italy for centuries. Farro has twice the fiber and protein of modern wheat. While farro does contain gluten, the gluten molecules are reported to be weaker than modern wheat, so it is easier to digest. Farro has a nutty flavor similar to brown rice. Pumpkin seeds are a fantastic source of zinc, which supports immune function and skin health.
 
Prep

• 1 cup farro
• 2 cups chicken broth
• ¼ cup pumpkin seeds
• ⅓ cup cilantro
• 1 cup spinach
• 1 clove garlic
• ½ cup celery
• ½ lemon

 
Cook farro in a medium saucepan with broth. Bring to a boil, cover and reduce heat to simmer. Continue to cook until tender, about 30 minutes. Drain, allow to cool.
 
Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally.
Finely chop cilantro, spinach and garlic. Slice celery and lemon.
 
Assemble

• 3 tablespoon extra-virgin olive oil
• 1 tablespoon walnut oil
  
• ½ teaspoon salt
• ½ teaspoon ground pepper

 
In a small bowl, combine oils, salt and pepper, whisk gently. In a large bowl, combine cilantro, spinach and garlic. Toss with oil mixture. Stir in celery, salt, pepper, and pumpkin seeds. Stir in farro. Sprinkle with feta and cranberries. Toss again right before serving.
 
Serve
Serve with a squeeze of lemon.
 
Preparation: 45 minutes
Serves: 4

This recipe is a lovely way to introduce cabbage into the diet. Cabbage has numerous health benefits, not the least of which is the abundance of vitamins K and C. You’ll notice that there are very few wheat-based products in this cookbook. Occasionally, though, I do like to offer couscous and other pastas for a bit of variety. Of course, if you are avoiding wheat or gluten, feel free to substitute quinoa. When paired with the bountiful benefits of the vegetables and healing spices in this recipe, couscous offers a delightful texture as well as the trace mineral selenium, which is essential for the body and difficult to find in food sources.

Prep

• couscous
• 2 tablespoons cashews
• 1 yellow onion
• 2 cups savoy cabbage
• ¼ cup cilantro
• 1 sweet potato
• 4 dates
• 1 tablespoon fresh ginger
• 3 cloves garlic
• 1 lime
• 1 can chickpeas

Cook couscous according to package directions to make 4 servings. Chop cashews and toast in a dry skillet over medium heat, stirring frequently. Set aside.

Chop onion, cabbage and cilantro. Finely dice sweet potato. Pit and chop dates. Grate ginger. Mince or press garlic. Cut lime into wedges. Rinse and drain chickpeas.

Curry

• 1 tablespoon coconut oil
• 1½ teaspoon cumin
• 1 tablespoon coriander
• 1 teaspoon turmeric
• ¼ teaspoon black pepper
• 2 cups chicken or vegetable broth
• 1 can coconut milk

Sauté onion, cumin, coriander, turmeric and pepper in a large skillet over medium heat, until onion begins to soften. Stir in cabbage, sweet potato, chickpeas, dates, ginger and garlic. Sauté an additional five minutes. Add broth, reduce heat and cover.

Simmer until sweet potatoes are tender, about 10 minutes, stirring occasionally.

Stir in coconut milk, warm a few minutes longer.

Serve
Serve over couscous, topped with cashews, cilantro and a squeeze of lime.

Preparation: 45 minutes
Serves: 4

This soup is loaded with vitamins and minerals, as well as antioxidants and anti-inflammatories. Cabbage is also prized for its cholesterol lowering properties. Red cabbage offers additional nutritional benefits, including a high amount of protective phytonutrients. Enjoy this soup any time of year, and take it with you in a thermos for a burst of energy and protein during the day.

Prep

• 4 cups black beans
• ½ cup shallot
• 2 cloves garlic
• 2 large sweet potatoes
• 1 cup red cabbage
• 1 lime

 
If you’re using dried beans, soak half a pound of beans overnight. Otherwise, drain and rinse two cans of beans. Peel and chop the shallot, garlic and sweet potatoes. Chop the cabbage. Juice the lime.

Soup

• 1 tablespoon coconut oil
• 1 tablespoon pumpkin seeds
• 1 quart chicken or vegetable broth
• 2 cups water
• 1 teaspoon turmeric
• 2 teaspoons cumin
• 1 tablespoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon Himalayan salt
• ½ teaspoon black pepper

 
In a large soup pot, heat the coconut oil over medium heat. Add in the shallot, garlic, pumpkin seeds and cook until tender, stirring frequently. Stir in sweet potato. Cook for 5 minutes. Add in broth, water, lime juice, black beans, and red cabbage. Stir well. Add the turmeric, cumin, chili powder and coriander. Stir. Bring to a boil, then reduce heat and simmer on medium-low heat until sweet potatoes are soft, about 30 minutes.

Remove 2 cups of soup; blend with a countertop or immersion blender. Return to soup pot, stir in salt and pepper.

Serve

• 1 avocado
• ½ cup cilantro

Peel and cube avocado, chop cilantro. Ladle soup into bowls and sprinkle with avocado cubes and cilantro.

Preparation: 1 hour
Serves: 4

I find this dish more interesting and enjoyable, and I like the added dimension of red potatoes. Spinach is high in antioxidants and is a rich source of folate and vitamin C. Folate is the form of folic acid found in food. Folic acid is a member of the B vitamin family. Low folate levels are connected with poor cognitive function and dementia in the elderly. Spinach also contains a wide variety of phytonutrients, including flavonoids and carotenoids. Spinach’s flavor compounds have been shown to have powerful anti-inflammatory and anti-cancer properties.

Prep

• 1 large shallot
• 1 tablespoon cilantro or parsley
• 1½ cups shiitake or other mushrooms
• 2 cups fresh spinach
• 1 medium sweet potato

Finely chop shallot and cilantro or parsley. Coarsely chop mushrooms and spinach. Thinly slice sweet potato.

Frittata

• 8 eggs
• ½ cup grated Parmesan cheese
• ½ teaspoon turmeric
• ½ teaspoon salt
• 6 tablespoons extra-virgin olive oil
  
• 2 tablespoons vegetable or chicken broth

 
Beat together eggs, cheese, turmeric, and salt. Set aside.

In large skillet, heat 3 tablespoons olive oil and broth over medium low heat. Add shallot, and stir often until soft (3–5 minutes). Add mushrooms and sauté until tender (3–5 minutes). Stir in spinach and cilantro and sauté 2 minutes, and then add mixture to egg mixture.

In large skillet, heat remaining oil over medium heat, fully coating bottom of skillet. Spread sweet potatoes over bottom of skillet in one or two thin layers and cook 5 minutes over medium heat. Pour egg and vegetable mixture over potatoes; turn heat down to low medium, and cover. Cook about 20 minutes, periodically checking to see if eggs are firm.

Serve
When done, run rubber spatula around edge of frittata, cut in wedges, and serve.

Preparation: 45 minutes
Serves: 4

You will end up with flavorful meat for chicken tacos, taco salads, or even Mexican flavored stir fry.  The chicken can last for more than one meal, giving you a base for multiple dinner options and lunches.

As we stay committed to wellness, we need to always adjust and be flexible without compromising nourishment essentials.  We know how time-consuming life can be, and sometimes cooking just isn’t a top priority.  That’s why we want to remind you this week to utilize that slow cooker so you can use cooking time to slow down and connect.  Enjoy this recipe and have fun experimenting in your life integrating quality food and quality time.

Prep

• 2 limes
  

Juice limes.

Slow cooker

• ½ cup fresh cilantro
  
• 1 packet of taco seasoning (I like Simply Organic gluten-free organic taco seasoning)
• ½ cup of water or you can add a mild jar of salsa instead
• 1 lb. boneless skinless chicken breasts

Add all ingredients to the slow cooker. This could be cooked on low all day, or you could set the slow cooker to high and cook for four hours. Once the chicken is cooked, use a fork to shred it, and stir well.

Serve

• 1 avocado
  
• shredded cheese
  
• salsa
• 1 tomato

Peel & slice avocado, dice tomatoes.

Spoon chicken into soft sprouted tortillas or organic taco shells. Top with cheese, avocado,  salsa, and tomatoes. Garnish with a few lime wedges.

Preparation: 10 minutes, plus 4 or 8 hours to cook
Serves: 4