May 252010
 

Creative, nutritious recipes for wellness

 

Healthy Alternative Dressing.  Tastes Great!
 
One Tablespoon of Nutritional Yeast meets your total B Complex for the day.
One Tablespoon of  Blue Bottle ( Original) or Green Bottle(Expeller Pressed Canola Oil) Vegenaise. (HDL)
One Teaspoon of Bragg’s Amino Acids. (Soy)  110mg. salt
 
Mix together in your serving bowl.
Cut up cherry tomatoes. Add to bowl and mix.
Shred carrots and mix in.
Put what ever you like…greens..etc.
In good Health……Tastes Great!

 

 

 

Use Organic Virgin Coconut Oil

What do we use coconut oil for? We cook our eggs in it; toss steamed vegetables and noodles in it. We add it to a pot of rice when it’s cooking and pop our popcorn in it… sauté chicken and fish in it, and brown onions in it. Be sure and add it to your cookie and brownie recipes instead of vegetable oil, shortening or butter: you’ll never use anything else after you taste the flavor!

Now why are we so dedicated to coconut oil and against just about every other oil except extra virgin olive, real butter, hazelnut and sesame oil? Because contrary to what you have been told, coconut oil is the healthiest oil on the planet! People can literally survive on nothing but coconuts and their oils, and not just survive: thrive! Cultures that have eaten just coconut oil as their only oil have almost no heart disease, cancer or other ‘western’ diseases. Coconut oil also has the highest flash point of any oil, allowing you to even fry without creating harmful oil side-effects.

Kimchi …..  Fermented Vegetables

Recipe by Sally FallonYields about 2 quarts

Ingredients
1 head Napa cabbage, cored and shredded
1 bunch spring onions, chopped
1 cup carrots, grated
½ cup daikon radish, grated (optional)
1 Tbsp. freshly grated ginger
3 cloves garlic, peeled and minced
½ tsp. dried chili flakes
1 tsp. sea salt
4 Tbsp. whey (if not available, us an additional 1 Tbsp. salt)

Directions

  1. Place vegetables, ginger, garlic, red chili flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices.
  2. Place in a quart-sized, wide-mouthed mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the vegetables should be at least one inch below the top of the jar.
  3. Cover tightly and keep at room temperature for about three days before transferring to cold storage.

From Nourishing Traditions (Newtrends Publishing Inc. 1999) by Sally Fallon