Cumin and Ancho Chicken on flower tortilla with the Mexican cheese

24 Oct 2012 Recipes
  • 2 pounds skinless, boneless chicken thighs
  • 3 tablespoons ancho chile powder
  • 3 tablespoons ground cumin
  • 2 teaspoons kosher salt plus more
  • Vegetable oil (for frying)


  • Ingredient info: Ancho chile powder is available at Latin markets and some supermarkets.

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Toss chicken with ancho chile powder, cumin, and 2 teaspoons salt in a large bowl to coat. Cover and chill for 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3-4 minutes longer. Transfer to a platter; let rest for 5 minutes.

Cut chicken into 1/2″ cubes. Transfer with any accumulated juices to a medium bowl. Season with salt. DO AHEAD: Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.
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Cranberry -Raspberry Sauce

24 Oct 2012 Recipes

Cranberries will protect the cardiovascular system and the anthocyanins (healing molecules) can also protect your bladder and kidneys.  In this recipe you reap the benefits of both the cranberries and raspberries that are high in vitamin C and antioxidants.  So this makes a healthy and yummy holiday treat.


Prep time: 15 minutes

Cook time: 40 minutes


2 (12 ounce) packages of cranberries

1 (12 ounce) bag of frozen raspberries

1 (10 ounce) box of frozen raspberries (usually has sugar water)

1 cup brown sugar

1 ½ cups cranberry juice


Simmer in 4-quart pan with lid for about 20 minutes until sauce thickens.


Either serve hot or chill then serve.


It’s delicious on everything.

Gluten-free, Dairy-free Fudge made with homemade sweetened condensed milk

24 Oct 2012 Recipes

By: Nicole @ Gluten-Free on a

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 16


Gluten-free, Dairy-free Fudge made with homemade sweetened condensed dairy-free milk, peanut butter optional


2 cans coconut milk (regular, not low fat)

1/2 cup sugar

3 cups dairy free semi-sweet chocolate chips

1 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

1 1/2 cups natural peanut butter (optional)


1. Line an 8 inch square baking pan with crisscrossed sheets of parchment paper that overhang the sides. These will be your handles when you are ready to remove the fudge from the pan once it’s set.

2. In a medium saucepan over medium-high heat, bring the coconut milk and sugar to a boil. Continue to boil, stirring constantly, until the mixture is reduced by about half, and the milk is thick and has begun to turn light amber in color as the sugars begin to caramelize (about 10 minutes of constant stirring). While it is reducing, the milk will bubble quite a lot, but will not overflow as long as you keep stirring. Once it is done, remove the pan from the heat.

3. Add the chocolate, vanilla and salt to the saucepan, and stir vigorously until the chocolate is melted and the mixture is smooth. Add the (optional) peanut butter to the mixture, and stir until well-combined.

4. Pour the fudge into the prepared pan and shake until the fudge is spread evenly and bang the pan flat on the table a couple times to ensure that there are no trapped air bubbles.

5. Place the pan in the refrigerator and chill until set, at least 2 hours and up to overnight. Once the fudge seems to be set, remove it from the pan using the overhanging sheets of parchment paper and slice it with a large wet knife into 16 pieces.

6. Serve chilled.


Duly Noted

You can, of course, substitute 1 14 ounce can of sweetened condensed milk for the coconut milk and 1/2 cup sugar.


Chi seed recovery drink

24 Oct 2012 Recipes

2 tablespoons chi seed

6 oz grapefruit juice

2 oz sparkling water


Take an 8 oz glass and fill it ¾ of the way full with Grapefruit juice.  Fill up the rest of the way with sparkling water and 2 tablespoons of chi seed.  Wait 5 minutes, stir and drink.



The other Grain’s

23 Oct 2012 Recipes


The buzz has been al about Quinoa and Rice, but there are a whole host of grains that we would like to recommend you try.  They vary in healthy ingredients with some having more fiber and other’s having more protein.  But all will give you a healthy boost and are less harsh than their wheat counterpart.  We are going to share just a few, to get a complete list stop by our office and pick on up in the waiting room.  All the grains can be cooked in a rice cooker for easy and efficiency.


Barley non hulled is a great breakfast or dinner dish and is helpful for modulating blood sugar levels.  Barley is below a 55 on the Glycemic index without much of a bitter taste to it.  It also does contain Fiber and is a great source.  Not only does is have fiber but it contains vitamin’s B1, B3, minerals selenium, iron, antioxidants and phytochemicals.  One negative is that Barley does contain Gluten at 5-8% so people with extreme intolerance to gluten should consult their doctor before eating it.


1 cup Barley pearled

3 cups of water

Cook time 50-60 min

Yield 3 ½ cups



Amaranth is an herb as well as a grain and is from South America it is been used by many people for their belief in its supernatural powers.  We like it for it’s super vitamins (A,B6, C), Minerals (Calcium, potassium and manganese), protein (30% higher than wheat), Fiber.  Also it is gluten free so a great option for gluten intolerant people.


1 cup Amaranth dry

2 ½ cups water

Cook Time 20-25 min

Yields 2 ½ cups


Millet is a less used grain but a great one that our ancestors used frequently it’s origin’s are from China and it is packed with nutrients.  It looks like a small version of quinoa and a little like birdseed.  It is great cause it not only has packed with vitamin’s ( B) and minerals (magnesium, calcium, phosphorus) it also; acts as a prebiotic for your micro flora nourishing and feeding them, provides serotonin to make you feel calm, hydrates the colon, is alkaline and contains no gluten.


1 cup Millet dry

2-4 cups water

Cook Time 20-25 min

Yield 3 ½ cups




Chewy Granola Macaroons

23 Oct 2012 Recipes

Chewy Granola Macaroons

From Cooking for Healthy Healing, by Linda Reetor-Page



For 4 dozen cookies: Preheat oven to 350°.


Beat together:



2tbsp OIL

1 ½ tsp VANILLA

1 tsp SEA SALT


Add and mix in:





Drop spoonfuls onto greased baking sheets, and bake about 10 minutes until golden.



Nutritional analysis: per cookie; 46 calories; trace protein; 6gm carbohydrate; trace fiber; 2gm fats; 8mg cholesterol; 9mg calcium; trace iron; 6mg magnesium; 40mg potassium; 48mg sodium; trace zinc.

Cajun Seasoning

23 Oct 2012 Recipes

Table salt, 26 oz

Cayenne pepper, 5 Tbsp

Black pepper, 3 Tbsp

Onion Powder, 3 Tbsp

Garlic Powder, 3 Tbsp

Chili Powder, 3 Tbsp

Thyme, 1 Tbsp

Sweet Basil, 1Tbsp

Bay leaf, 1 Tbsp

Blend Together

Gluten Free Dark Chocolate Brownies from the Gluten-Free Goddess

23 Oct 2012 Recipes

 5 ounces Belgian dark chocolate (I used Trader Joe’s)

1/2 cup butter or vegan margarine such as Smart Balance
2 organic happy free-range eggs
1 cup packed organic light brown sugar
1/2 rounded cup almonds, processed into a fine meal
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract

1/2 cup chopped pecans or walnuts, if desired
1/2 cup extra semi-sweet chocolate chips for the top, if desired

Preheat the oven to 350 degrees F. Line an 8×8-inch square baking pan with foil and lightly oil the bottom.

Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside.

In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth. Add the melted chocolate mixture into the egg-sugar mixture a little at a time – incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.

In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so. You now have your brownie batter. If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [this brownie batter is much thinner than any brownie mix batter I’ve tried- don’t worry, it’s going to be wonderful]. Shake the pan a little bit to even out the batter.

Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding. Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don’t overcook. (Err on the side of gooey, if you must- that’s what I do; I find gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)

Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting. We saved out two squares, and wrapped the rest for freezing. These brownies were outstanding slightly chilled. Intense, chocolaty and tender. This is a fabulous recipe. And I have to Clare to thank for it.

Makes 9-12 servings (we cut nine medium squares).

Vegan Brownies

23 Oct 2012 Recipes

2 cups unbleached all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 cup vanilla soy milk

1/2 cup vegetable oil

1/2 cup applesauce

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F (175 degrees C).


In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in soy milk, vegetable oil, applesauce and vanilla. Mix until well blended. Spread evenly in a 9×13 baking pan.

Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. Cook longer for a less gooey brownie.


Broccoli Walnut Salad

23 Oct 2012 Recipes

Broccoli Walnut Salad

From Cooking for Healthy Healing, by Linda Reetor-Page



For 6 servings:


Pan roast 2/3 cup LARGE WALNUT PIECES in 2 tbsp OLIVE OIL until brown and aromatic.


Make the dressing. Whisk:









Chill while rest of salad is being prepared.


Blanch 2 BUNCHES of BROCCOLI FLORETS and CHOPPED STEMS, and 2 CUPS SLICED ZUCCHINI ROUNDS in boiling water or light stock until color changes to bright green. Drain and chill.


Toss vegetables with dressing and top with walnuts. Serve in lettuce cups.


Nutritional analysis: per serving; 206 calories; 6gm protein; 10gm carbohydrates; 5gm fiber; 17gm fats; 0 cholesterol; 82mg calcium; 63mg magnesium; 2mg iron; 575mg potassium; 113mg sodium; 1mg zinc.


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