In The Kitchen Archives - Page 11 of 42

Thai Carrot Soup with Coconut Milk

June 19, 2024

Experience the vibrant flavors of Thai cuisine with this delicious Thai Carrot Soup with Coconut Milk. This comforting soup combines sweet carrots, creamy coconut milk, and a blend of aromatic ingredients to create a satisfying dish perfect for any occasion. Ingredients: 5-6 medium carrots, peeled and cut into 1-inch pieces 1 baby leek, trimmed, cleaned well, and sliced into ½ inch pieces 4 garlic cloves, split 1 small fennel root sliced into matchstick slices 1 T olive oil 3 T Tom Yum sauce 4 cups of vegetable or organic chicken broth 1-inch piece of fresh ginger 1 lemongrass stalk, peeled and cut into ¼-inch pieces 1 cup coconut milk, not fat-free or low-fat Directions: Combine carrots, leeks, garlic cloves, and fennel root in a bowl. Add olive oil...

Farro Salad with Broccoli, Goat Cheese, Cashews and Barberries

June 11, 2024

In The Kitchen

Challenge yourself to eat new foods and learn about their health benefits in our article about the power of broccoli. This recipe may introduce you to new ingredients and flavors. Farro is a traditional Mediterranean food. It is a hearty grain with a chewy texture and rich, nutty flavor that is an excellent source of fiber and can easily be substituted for rice in soups, casseroles, or pilafs. Barberries are tart red berries of the Berberis vulgaris plant. They have been used in traditional medicine for centuries to treat digestive issues, infections, and skin conditions. They contain many beneficial compounds, but the most notable is berberine, a powerful antioxidant that helps manage conditions like diabetes, dental caries, and acne. Ingredients: 1 ½ cup cooked farro 2...

broccoli farro

Tuscan Bean Dip

June 4, 2024

In The Kitchen

Looking for a healthy and delicious snack option? Try our Tuscan Bean Dip! This flavorful dip combines cannellini beans' rich, earthy taste with fresh herbs and garlic. It's a crowd-pleaser and packed with protein and fiber, making it a nutritious choice for any occasion. Perfect for dipping with veggies, tortilla chips, or warm bread. Plus, it's easy to prepare and a great addition to any healthy diet. Ingredients: ¼ cup minced red onion 3 garlic cloves, minced 1 Roma tomato chopped finely 2 14 oz cans of cannelloni beans, drained and rinsed 1 t red pepper flakes 3 T extra virgin olive oil 3 T sherry vinegar 2 T minced fresh basil 1 T Italian Parsley, minced 1 T minced fresh oregano Salt and Pepper to taste Directions: ...

Salmon with Blueberry Mango Salsa

May 28, 2024

In The Kitchen

Pairing salmon with fruit salsa elevates its flavor to a new level. You can substitute any fish for the salmon. The salsa not only adds delicious flavor but also provides powerful antioxidants. Discover this recipe and many others in the Thrive Cookbook, order your copy today! Ingredients: ½ cup blueberries 1 tsp olive oil 1/3 cup peeled, diced mango Salmon filets 3 oz 2 T minced red onion Sea salt and black pepper for salmon 2 T minced red pepper 2 T chopped fresh cilantro 1 T lime juice ½ t minced jalapeno pepper 1 t honey ¼ t sea salt Directions: Preheat the oven to 400 degrees. Mix all ingredients except salmon and olive oil in a bowl. Keep in the fridge and allow it to sit...

Iced Hibiscus Green Tea

May 20, 2024

In The Kitchen

Hibiscus tea has been shown to reduce blood pressure, and green tea is packed with antioxidants. This tea can be chilled and enjoyed as an iced tea. Ingredients: ¼ cup of organic loose tea or 4-5 organic green tea bags ½ cup of dried organic hibiscus flowers or 5-6 organic tea bags 8 cups of filtered water 2 tsp lime or orange juice 2-4 T organic honey Directions: Bring water to a boil. Add tea or tea bags to a large bowl with lime juice. Add hot water to the bowl and allow it to steep for 10-15 minutes. Remove tea bags or strain. Cool. Pour over ice and garnish with citrus slices. Add honey to taste....

Spring Salad with Pesto Vinaigrette

May 14, 2024

In The Kitchen

Don't be intimidated by this recipe. Once you prepare the pesto, it can be used for another dinner option and for the dressing. If you are short on time, you can also purchase crispy garbanzo beans in the snack section, but preparing them is easy. Spring Salad Ingredients: 2 cups Butter Lettuce 1 bunch asparagus, tender sections only-blanched briefly in hot water ½ cup snow peas 1 cup sugar snap peas 2 radishes, thinly sliced ½ cup goat cheese crumbles 1 avocado, pitted and diced Sprinkle of lemon juice and lemon zest from one lemon ½ cup roasted chickpeas (see recipe that follows) ¼ cup toasted and chopped pistachio nuts Sprigs of fresh basil and mint (or chives and tarragon) Sea salt and fresh ground pepper ½...

pesto salad

Charred Shishito Peppers and Ranch Avocado Dip

May 7, 2024

In The Kitchen

This flavorful combination of Charred Shishito Peppers and Ranch Avocado dip offers the best of smoky and creamy textures and flavors, tantalizing your taste buds. It's perfect for any gathering or as a delightful snack! Shishito Peppers Ingredients: 2 t avocado oil 1 lb shishito peppers Salt and pepper to taste Directions: Heat oil in a large pan and add peppers. Brown on one side until softened, then turn to brown on the other side until softened. Sprinkle the peppers with salt and pepper. Serve as a side with roasted or grilled meat. Avocado Ranch Dip Ingredients: 1 avocado, peel, and pit removed 1/2 cup mayonnaise or Veganaise 1/4–1/2 cup milk (I use unsweetened almond or cashew milk) 1 Tbsp. fresh lime juice 1–2 Tbsp fresh dill (or 1–2 tsp dried) 1/4 cup fresh cilantro 1/4–1/2 tsp. salt...

Traditional Italian Handmade Pasta & Red Sauce

April 30, 2024

In The Kitchen

I booked a traditional Italian cooking class on a recent trip to Italy and was impressed with how simple and tasty their staple dishes were to prepare. The first weekend home from my trip, I decided to test this theory and see if I could replicate a simple handmade pasta dish for the kids; they were as pleased as I was with it. Plan for an hour of prep work and make extra sauce to freeze. If you do not have a pasta rack (to dry), you can improvise with a broom or coat hangers. Give it a try, and let us know what you think! Italian Hand-Made Pasta Ingredients: 400 grams (about 15 oz) White 00 flour (all-purpose) 4 big eggs (room temperature) Directions: Pour the flour on...

Thai Stir-Fry with Asparagus, Cashews and Oyster Mushrooms

April 23, 2024

In The Kitchen

Dive into the vibrant flavors of Thailand with this Thai Stir-Fry recipe, which features crisp asparagus, crunchy cashews, and earthy oyster mushrooms. Quick to prepare, it's ideal for a nourishing weeknight dinner or a special addition to your meal rotation. Whether you are a seasoned cook or trying Thai cuisine for the first time, this stir-fry promises a satisfying experience. Ingredients: 1 T coconut oil 1 cup scallions 2 T finely chopped gingerroot 1 cup oyster mushrooms cut into strips 2 T finely chopped lemongrass or 1 T orange zest ½ c fresh squeezed orange juice ½ c raw cashews 2 T gluten-free soy sauce 1 Thai chili or jalapeno pepper, finely chopped ½ Thai Basil leaves or Fresh Basil 1 bunch asparagus Directions: Heat oil in a pan...

Mixed Salad with Strawberry Balsamic Vinaigrette

April 16, 2024

In The Kitchen

This Mixed Baby Greens Salad pairs fresh greens with sweet strawberries, creating a tasty blend of flavors. The salad is dressed in a homemade strawberry balsamic vinaigrette, which adds a tangy, fruity finish. Topped with crunchy nuts and creamy goat cheese, it's perfect as a refreshing starter or a light main dish. Strawberry Balsamic Vinaigrette Ingredients: 1 cup strawberries, coarsely chopped ¼ cup balsamic vinegar 1 T honey ½ c extra-virgin olive oil or walnut oil Salt and pepper to taste Directions: Blend the strawberries, vinegar, and honey in a high-speed blender. While running, slowly drizzle in olive oil until the dressing is smooth and emulsified. Salt and pepper to taste. Use the dressing with the salad that follows. Mixed Baby Greens and Arugula Salad Ingredients: ¼ c sliced almonds 4 cups of...

salad

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Women’s Care

Women’s Care

Women’s Care

In The Kitchen

Thai Carrot Soup with Coconut Milk

Farro Salad with Broccoli, Goat Cheese, Cashews and Barberries

Tuscan Bean Dip

Salmon with Blueberry Mango Salsa

Iced Hibiscus Green Tea

Spring Salad with Pesto Vinaigrette

Charred Shishito Peppers and Ranch Avocado Dip

Traditional Italian Handmade Pasta & Red Sauce

Thai Stir-Fry with Asparagus, Cashews and Oyster Mushrooms

Mixed Salad with Strawberry Balsamic Vinaigrette

Where is a Patient to Go? Planning Unplanned Medical Care

Grilled Mediterranean Chicken Kebobs

Monday Motivation: Garlic & Gut Health

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