Recipe Banc by Garden of Healing®

Simple Balsamic Vinaigrette

2009-12-12T15:07:00.000-08:00

RECIPE BANC

Simple Balsamic Vinaigrette

1/4 cup extra-virgin olive oil
2 Tablespoons good-quality balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Mix together all ingredients in a small jar with a lid, and shake well to combine. Use at once or store, covered, at room temperature for up to a week. Makes 6 tablespoons.

© 1996-2009 Recipe Banc™ / The Garden of Healing® Company. All rights reserved.

Fiery Sweet Potatoes

2009-11-12T15:26:00.000-08:00

RECIPE BANC

Fiery Sweet Potatoes

Although white potatoes often can be used interchangeably with sweet potatoes in many recipes, you would not want to do that here.

Sweet potatoes have that orange hue and subtle sweetness that add an appealing nuance, not to mention the valuable beta-carotene they contain.

Fiery Sweet Potatoes

10-12 Servings

Cooking time: 2 hours

5 pounds sweet potatoes

1 cup coconut milk

1 Tablespoon Thai red curry paste

1/2 cup dark brown sugar

4 Tablespoons unsalted butter

1 teaspoon salt

1. Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about one hour. When cool enough to handle, peel and mash.

2. In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.

3. At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar, and broil until brown and crusty on top, checking often to prevent scorching.

© 1996-2009 Recipe Banc™ / The Garden of Healing® Company. All rights reserved.

Braised Asparagus with Bay and Rosemary

2009-11-08T15:50:00.000-08:00

RECIPE BANC

Braised Asparagus

This recipe uses Bay leaf or Bay Laurel (Laurus nobilis) which has been the symbol of glory and reward throughout the ages. Kings, poets, atheletes and war heros have been crowned with laurel to bestow honor.

Use Bay Laurel on this side dish to celebrate victory over solving the dinnertime blues with yet another great-tasting recipe.

This vegetable side takes about 10-15 minutes to prepare on your stovetop.

Bay has a nutmeg-like scent and blends well with the rosemary.

In fact, what makes this dish so special is the use of the Bay which is known as a "liason herb". This means that Bay partners very well with almost any herb, helping the herbs to blend and not fight each other.

Bay leaves originate in Asia but are well adapted to the Mediterranean where they grow profusely. They are commonly used in English and French cooking in a variety of dishes from soups and stews to grilled fish, meat and vegetable side dishes.

The most important thing to remember about using Bay leaf is to remove the leaves from your dish after cooking and before serving.

Braised Asparagus with Bay and Rosemary

2 lbs. fresh asparagus, bottoms trimmed

1 Tablespoon olive oil

1 teaspoon salt

3 sprigs rosemary

3 fresh bay leaves

1. In a large skillet, place the asparagus in a single layer. Combine with olive oil, salt, rosemary, and Bay leaves. Add the 3 T. water and cover and cook over high heat just until the oil and water mixture begins to sizzle.

2. Reduce to medium heat and braise the asparagus, covered, turning them from time to time until the asparagus begins to brown in spots - about 8 to 10 minutes.

© 1996-2009 Recipe Banc™ / The Garden of Healing® Company. All rights reserved.

Shrimp with Bok Choy, Sweet Red Onion, Garlic and Ginger

2009-11-05T20:11:00.000-08:00

RECIPE BANC

Shrimp with Bok Choy, Garlic and Ginger
Clean simple entree perfect as a light meal for one or two

By Mark Isaac Thyss
Garden of Healing®

What ingredients could better meld together than sweet red onion with garlic and ginger? These are the basics for this stir-fry of shrimp and bok choy.

If you are a single working guy or girl, this quick light meal can be ready in about 20 minutes. Add more or less bok choy to make this dish more hearty.

Shrimp with Bok Choy, Sweet Red Onion, Garlic and Ginger

1-2 Servings

Cooking time: 20 minutes

2 tablespoons olive oil
1 tablespoon chopped ginger
1 large clove garlic, chopped
1 medium sweet red onion, rough chopped
1 medium head bok choy
12 to 18 large shrimp, peeled, deveined and tails removed
Salt and freshly ground black pepper

1. Heat a dry wok or large skillet over medium-high heat and add olive oil, then garlic and ginger.

2. Add chopped red onion and cook until transluscent melding all flavors.

3. Add shrimp and bok choy slices and cook for about 5 to 7 minutes.

4. Salt and pepper to taste and serve hot.

© 1996-2009 Mark Isaac Thyss/The Garden of Healing® Company. All rights reserved.

Brussel Sprouts with Toasted Pecans and Blue Cheese

2009-10-29T20:08:00.000-07:00

RECIPE BANC

Brussel Sprouts with Pecans and Blue Cheese
Pecans give a sweet toasty flavor to the otherwise sharp Brussel Sprout

Mark Isaac Thyss
Garden of Healing®

Let's face it; people have feelings about the Brussel sprout. Most hosts don't know what to do with these miniature cabbages and a lot of eaters simply don't care for them. That is unless you've got a good recipe to give them some sizzle.

Brussel Sprouts are a good and healthy mid-fall vegetable that have a sharp and sometimes sulfurous flavor. They are lacklustre, but can be made into an unlikely star.

Health-wise one cup of Brussel Sprouts contains more than 4 grams of fibre, and they are an excellent food to reduce the appetite.

Do we have your attention now?

Add a bit of crumbly blue cheese before serving and you've got yourself and your family or guests a real Fall winner.

Brussel Sprouts with Toasted Pecans and Blue Cheese

Serves 4-6

2 pounds Brussel sprouts, yellowed leaves and stem ends trimmed off
1/4 cup pecans, chopped
1 tablespoon olive oil
1 teaspoon salt
Freshly ground black pepper
1/4 cup blue cheese, crumbled

1) Preheat the oven to 350 degrees and place a casserole dish inside to heat up.

2) Quarter the Brussel sprouts and add them to the hot casserole dish along with the pecans, olive oil, salt and pepper.

3) Toss the vegetables to coat and then bake for 20 to 30 minutes, until tender and very lightly browned.

4) Remove from the oven, toss with butter and sprinkle on the blue cheese, and serve hot.

© 1996-2009 Mark Isaac Thyss/The Garden of Healing® Company. All rights reserved.

Daikon Radish for flu prevention

2009-10-28T21:16:00.000-07:00

FOOD AS MEDICINE

Daikon and Scallions for Flu
Simple dietary methods help to ward off illness

Arlie Maylin
Garden of Healing®

Boost your immune system with Daikon radish and scallions by making this simple soup to ward off flu this Fall. It's a great natural remedy for general use.

Variations of this soup likely exist, and you might want to check with an Acupuncturist for the details, and for other natural methods for preventing illness as the cold weather rolls in.

Daikon is Japanese for a mild-flavored, very large, white, East Asian radish, shaped like a giant carrot.

While Daikon is very low in food energy, or calories, it does provide a goodly amount of vitamin C. Daikon also contains the active enzyme myrosinase that aids digestion, particularly of starchy foods.

Flu Prevention Recipe

Dice one 6 inch piece of Daikon (white radish).

Chop up a small bunch of scallions (feel free to include the roots).

Add the Daikon and scallions to a pot with 5 cups of water and bring to a boil. Simmer for 20 minutes.

Drink the soup and don't forget to eat the radish and scallions as well.

This preparation is enough for 5 servings. Store it in the refrigerator and warm when needed.

© 2009 Arlie Ian Maylin/The Garden of Healing® Company. All rights reserved.

Brussel Sprouts with Bacon and Figs

2009-10-28T15:11:00.000-07:00

RECIPE BANC

Brussel Sprouts with Bacon and Figs - smoky and sweet
Chat up the "pipsqueek cabbage" for their nutritional qualities, then doll them up to serve and eat

By Mark Isaac Thyss
Garden of Healing®

Some people are just too plain picky, so-much-so that you have to romance certain vegetables for them, as their palate is, can we say, a bit inexperienced.

Brussel Sprouts, the pipsqueak cabbage, is one of those vegetables whose nutritional qualities need to be chatted up before they seem fit to engage, to some people.

Smoky, sweet and perfectly autumnal, this worthy recipe for Brussel Sprouts is just what you need for the pickiest of eaters.

Brussle sprouts with bacon and figs is a combination made in heaven as are their nutritional benefits. Just the sprouts alone pack numerous cancer-fighting phytochemicals in the form of glucosinolates. Brussel sprouts are similar in nutritional quality to broccoli, and they are an excellent source of folic acid, vitamins C and K, and beta-carotene.

Use fresh figs, although dried ones are easier to find.

To make this plentiful side dish, you might use a food processor for slicing or you can shred the sprouts yourself - carefully, please. But you can always leave the sprouts whole, yet it's best to slice them in half at the very least.

Brussel Sprouts with Bacon and Figs

4 Servings

Cooking time: 30 minutes

2 tablespoons olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
Salt and freshly ground black pepper
1/4 cup water
2 teaspoons balsamic vinegar, or more to taste.

1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a

mandoline or a knife.)

3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are

nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to

10 minutes. Add vinegar, taste, adjust seasoning and serve.

© 1996-2009 Mark Isaac Thyss/The Garden of Healing® Company. All rights reserved.

Sautéed Courgette with Garlic and Oregano

2009-10-17T16:29:00.000-07:00

RECIPE BANC

Vegetables Aside
The Zucchini stares down her friend the Courgette

By Mark Isaac Thyss
Garden of Healing®

How can you tell the difference between a Courgette and a Zucchini?

By the dialect of english they each speak.

Australians love the courgette and Americans dig their Zucchini. Here is a tasty side dish recipe for this culinary vegetable sautéed in olive oil with garlic and oregano.

Sautéed Courgette with Garlic and Oregano
Gerösteten Zucchini mit Knoblauch und Oregano

Serves 4-6 people

Ingredients
3-4 medium zucchini
2-4 teaspoons olive oil
4 cloves garlic, minced
10-20 leaves fresh oregano (or 1 tablespoon dried oregano)
Salt, to taste
Pepper, freshly ground black, to taste
Parsely, freshly coarse chopped, as garnish, if desired
Optional: 6 large Crimini mushrooms, sliced

Directions
Trim off ends of the zucchini and cut into 1/4-inch-thick slices.
(Slice mushrooms into large pieces.)
Heat the olive oil over medium-high heat using a large 10- to 12-inch skillet.
Add the garlic, and sautee until fragrant; about 1 minute or more.
Add the zucchini, and toss to mix while sautee-ing.
(Add mushroom slices.)
Add the oregano and toss well.
Reduce heat to medium-low, cover and cook until the zucchini are soft, yet firm. Do not over soften causing too much water to be released.
Cook about 5 minutes or based on your cooking skills and knowledge.
Add salt and freshly ground pepper, to taste.
Garnish with freshly chopped parsely, if desired. Serve hot.

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Nutritional Benefits
The Zucchini is a small summer squash. Botanically, it is a fruit, but in culinary terms, it is treated as a vegetable. The flavor of zucchini is best when it is less than six inches long. They have little flavor when they reach maximum size (as large as baseball bats!).

One medium zucchini contains 15-25 calories. They have a very high water content (over 95%), making them a perfect food for people on a diet. Zucchini contain vitamins A and C, and useful amounts of folate, potassium, and calcium.

© 1996-2009 Mark Isaac Thyss/Garden of Healing®. All rights reserved.

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Recipe Banc by Garden of Healing®

2009-10-15T12:53:00.000-07:00

RECIPE BANC

Welcome to Recipe Banc by Garden of Healing® !

One by one, we'll build a valuable banc of recipes for your health and wellbeing so that you can nourish yourself in everything you do.

Now, let's get cooking!

Copyright 1996 - 2009 Garden of Healing®. All Rights Reserved.