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THRIVE is a collaborative platform of conventional, integrative, & functional medicine practitioners coming together in one setting to provide personalized healthcare to clients.
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kitchen Tag

Thrive Carolinas / Posts tagged "kitchen"

Thrive Sushi Bowl

This recipe was presented in the International cooking class that focused on foods from Japan. You can add organic imitation crab or salmon or tuna sashimi for an authentic sushi bowl. ½ cup spinach, tatsoi, bok choy or a mixture ½ cup shelled edamame, fresh or frozen and thawed ½ cup cooked brown rice ¼ cup shredded carrot ½ avocado 1 T dried nori flakes 1 T sesame seeds Drizzle plum vinegar Peanut Ginger Miso Dressing This dressing is great over salads as well as noodles and vegetables. ¼ cup peanut butter (can substitute cashew butter or almond butter) 1 T miso paste 1 t grated fresh ginger 1 garlic clove, minced 1 t lemon juice ½ cup water Directions For the dressing combine all ingredients in a high-speed...

Carrot Cake Baked Oats

This Baked Oat recipe from our friend Mindfully Murphy is a favorite around the kitchen. It has a hint of fall with it and perfect to try this weekend! INGREDIENTS: - 1/4 cup oats - 1/4 cup almond milk - tiny splash of vanilla extract - 2 tbsp shredded carrots - 1 tbsp shredded coconut - dash of sea salt - small shake of cinnamon - 1 tsp maple syrup - 1 egg white - small shake of nutmeg DIRECTIONS: 1. Preheat oven to 350F. 2. Mix all of the ingredients into a small oven-safe dish and stir. 3. Place in the oven and cook for 30-35 minutes, or until slightly brown on top. 4. Top with more coconut, nutmeg, or whatever you want and enjoy!! Makes 1 serving...

Carrot Hummus

Here is a carrot hummus recipe I made over the weekend. It was a win with my family and I want to share it with you! Ingredients 2 cups of baby carrots or 8-9 medium organic carrots peeled and cut into 2-inch pieces and halved to make 2 cups. 1 BPA free can of chickpeas, water drained, and saved ¼ cup olive oil separated into approximate 1/8 cup portions 3 rounded tablespoons tahini 2-3 garlic cloves 1 T lemon juice 1 t cumin 1 t turmeric + additional to sprinkle on carrots prior to roasting 1 t miso paste ¼ cup chopped cilantro Salt and Pepper to taste Pumpkin seeds, roasted Directions Preheat oven to 400 degrees. Toss carrot sticks with some of the olive oil (about ½...

Your Top 10 Kitchen Prescription from Thrive

Below is your new prescription from Thrive The top 10 nutritional recommendations from our Let Food Be Thy Medicine series. Americans are over-medicated. We have drifted far from where we need to be to sustain our long-term health. Think of your kitchen as your best pharmacy and arsenal for disease prevention. Make small changes as you work toward the bigger goal of health and vitality. Your Top 10 Kitchen Prescription from Thrive: Aim to eat 8-12 servings of fruits and vegetables every day! Fill up your plate with seasonal variety. Choose wisely and locally; Reference the “Clean Fifteen” and “Dirty Dozen” regarding best organic options. Incorporate a variety of colors to provide a vast array of phytonutrients and antioxidant activity. Always choose color over white! Know how to best...

Forbidden Rice and Edamame Salad

Nancy brought this homegrown recipe in for Thrive to try and we could not be more pleased with how it turned out! Sadly, Dr. Palermo didn't bring enough for seconds! The black rice is packed with nutrients that you do not get when using white or whole-grain rice. The shitake mushrooms pack a meaty punch that replicates a texture you often find in a stir fry dish and the dressing is a perfect combination of salty and sweet that is sure to make you come back for seconds. We cannot recommend this recipe enough. Give it a try this weekend and impress your family with this protein and nutrient-packed dish! Forbidden Rice and Edamame Salad 2 c. black rice ¼ t Himalayan salt Water per package directions 2 garlic...

Recipes All About Apples

Looking for new ways to add apples to your diet? These recipes from the Thrive Kitchen are sure to add healthy flavor to any meal! Baby Greens with Apples, Nuts, and Champagne Vinaigrette 6 oz baby greens 1/3 cup dried organic cranberries 1/3 cup chopped dates ¼ cup chopped toasted pecans 1/3  cup unpeeled, chopped  apples 2 oz Manchego cheese shaved Champagne Vinaigrette Champagne Vinaigrette ¼ cup champagne vinegar ¾ c organic extra virgin olive oil 1 T honey ¼ t salt Pinch of ground pepper Combine vinegar, honey and spices in blender. Slowly add oil until emulsified. Can store in refrigerator in lidded container.   Butternut Squash and Apple Soup 2 lbs. cut up butternut squash (about 12 cups) 1 T olive oil 4 apples, cored and cut up, skin left on ¾ cup thinly sliced...

Sweet Potato Brownies

Ingredients 1cup sweet puréed sweet potato 2/3cup maple syrup 1/2cup almond butter 1tsp pure vanilla extract 2Tbsp coconut oil 1/2cup cocoa powder 1tsp baking powder 2/3cup oat flour 1/2cup chopped raw pecans 1/4cup dairy-free chocolate chips   Directions Cut a sweet potato in half and rub the cut sides with oil. Bake at 375 for minutes or until tender. Then peel away skin and mash in a mixing bowl. Set aside. Reduce oven temperature to 350 degrees and line an 8×8-inch baking pan with parchment paper. Set aside. To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and coconut oil and stir to combine. Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until batter is thick. Transfer batter to your parchment-lined...