Recipes

Ginger Sweet Potato Juice Recipe

by Beth K on January 15, 2013

in Healthy Eating

Ginger Sweet Potato Juice Recipe Main 150x150 Ginger Sweet Potato Juice Recipe

This Ginger Sweet Potato juice recipe packs an unexpected zing.  I just love all the sweetness of the fruits and vegetables with the contrast of the ginger zip.

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Ginger Sweet Potato Juice Recipe

Ingredients

  • 1 sweet potato, peeled
  • 1 large carrot, end removed
  • 1 large slice pineapple, peeled, cored, about ½ cup fruit
  • 1/4 inch slice of ginger root, peeled

Instructions

  1. Juice all ingredients.
  2. Serve in chilled glass.
http://www.thethriftymama.com/ginger-sweet-potato-juice-recipe.html
This recipe yields approximately one 8oz serving. Right now is the best season to have sweet potatoes.  These versatile root vegetables are perfectly timed to restore minerals to your ...

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72 Healthy Recipes to Jumpstart 2013

by Crystal Collins on January 12, 2013

in Health and Wellness, Organic and Green Living

tropical green smoothie 150x150 72 Healthy Recipes to Jumpstart 2013

Wanting to jumpstart your 2013 with some healthier eating? Check out these 72 healthy recipes to get you on the right track this year. And if you're looking for healthier foods to try, check out these 10 Super Foods. Beverages/Smoothies Aloe Vera Juice Apple Oats Smoothie Avocado Banana Smoothie Blueberry, Banana and Yogurt Smoothie Deep Ruby Beet Smoothie Flavored Water with Fresh Fruit Homemade Apple ...

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Seasonal Eating | Healthy Veggie Soup

by Beth K on January 9, 2013

in Healthy Eating

Seasonal Eating Healthy Veggie Soup Main 150x150 Seasonal Eating | Healthy Veggie Soup

Making hot soup from seasonal vegetables is the best thing about winter.  Let this Healthy Veggie Soup recipe be the beginning of your next meal of comfort foods in these cold months.

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Healthy Veggie Soup

Ingredients

  • Potatoes
  • Onion
  • Garlic
  • Carrots
  • Tomatoes
  • Celery
  • Bell peppers
  • Corn off the cob
  • Mushrooms

Instructions

  1. I throw in all the vegetables we have on hand. Use whatever organic vegetables you can get your hands on that you enjoy. These are my suggestions. Other great additions would include cabbage, kale, spinach, green beans, broccoli, asparagus, cauliflower, and whatever else fits in the pot.
  2. Add water until the vegetables are just covered.
  3. Cook on medium heat until it reaches boiling.
  4. Reduce heat to low. Simmer covered for 30 minutes or until carrots are fork tender.
  5. Add pepper and sea salt to taste. I also like the organic salt-free seasoning mix from Costco for this soup.
http://www.thethriftymama.com/seasonal-eating-healthy-veggie-soup.html
For a thicker soup, use these simple steps.  After cooking is complete, remove about 1/3 of the soup and place it into your blender ...

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Spinach Very Berry Salad Recipe with Fresh Lemon Dressing

by Beth K on January 5, 2013

in Healthy Eating

Spinach Very Berry Salad Recipe with Fresh Lemon Dressing main 150x150 Spinach Very Berry Salad Recipe with Fresh Lemon Dressing

I’m not really big on salad recipes.  I usually just throw whatever vegetables we have in a bowl and pour olive oil and Parmesan on top.  But I really wanted a great spinach salad recipe because my husband generally finds raw spinach too bitter to enjoy.  We experimented with different store-bought dressings but were never satisfied with ...

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Healthy, Inexpensive Meals – Barley Lentil Soup

by Beth K on December 28, 2012

in Healthy Eating, Organic and Green Living

healthy inexpensive meals barley lentil soup main 150x150 Healthy, Inexpensive Meals Barley Lentil Soup

In these cooler days of winter, sometimes you just want to snuggle up with a steaming bowl of soup.  I enjoy hearty, homemade soup and chili very much.  Staying away from the cans in the grocery aisle is easy when you can prepare healthy, inexpensive meals at home.

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Healthy, Inexpensive Meals – Barley Lentil Soup

Ingredients

  • 1 tablespoon organic extra virgin olive oil
  • 1/2 organic onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup organic barley
  • 1/2 cup organic sprouted lentils
  • 1 cup organic carrots, sliced
  • 3/4 small organic cabbage head, roughly chopped
  • Better than Bouillon Beef Broth concentrate (organic)
  • 2 organic potatoes, diced
  • 1 cup organic spinach, fresh, roughly chopped or torn
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. In soup pot, sauté onion and garlic in olive oil until onion begins to become less opaque.
  2. Add barley, lentils, carrots, and cabbage to pot.
  3. Measure water by the cupful and add to pot until vegetables are covered.
  4. Add appropriate amount of concentrated beef base to make water into broth.
  5. Bring to a boil.
  6. Reduce to low heat and simmer covered for 45 minutes.
  7. Add potatoes and bring to a boil again. Simmer on medium for 15 minutes.
  8. Add spinach. Simmer until spinach is wilted. This will only take a few minutes.
  9. Add salt and pepper to taste.
http://www.thethriftymama.com/healthy-inexpensive-meals-barley-lentil-soup.html
This recipe contains no meat.  But I do ...

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Buttermilk Quick Bread Recipe and 6 Delicious Variations

by Beth K on December 27, 2012

in Healthy Eating

bread recipe main 150x150 Buttermilk Quick Bread Recipe and 6 Delicious Variations

When you want to serve bread, but don't have time for yeast recipe, this buttermilk quick bread is a versatile choice.

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Buttermilk Quick Bread Recipe

Ingredients

  • 1-1/2 cup organic unbleached wheat flour
  • 1/2 cup steel cut oats
  • 2 tablespoons sucanat
  • 1-1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup organic buttermilk
  • 1 large egg, beaten
  • 1/4 cup organic unsalted butter, melted

Instructions

  1. Heat oven to 350 degrees. Grease a 9x5 loaf pan.
  2. In a medium bowl, mix together the flour, oats, sucanat, baking powder, baking soda, and salt.
  3. In a separate small bowl, whisk together the buttermilk, egg, and butter.
  4. Make a well in the middle of the dry mixture. Pour wet mixture into the well.
  5. Use a rubber spatula, to fold the ingredients together until the dry ingredients are barely incorporated. Batter will be thick and soggy, resembling a muffin batter.
  6. Pour batter into prepared pan.
  7. Bake for 45 minutes or until toothpick inserted into the center comes out clean.
  8. Cool in pan on cooling rack for 10 minutes.
  9. Remove from pan and cool for another 10 minutes before serving.
  10. Store any leftovers at room temperature secured tightly in plastic.
http://www.thethriftymama.com/buttermilk-quick-bread-recipe-6-delicious-variations.html
Suggestions for ingredient substitutions: Replace all or part of the butter with: olive oil coconut oil applesauce banana puree You could replace the oats with: whole wheat flour soy flour finely ground almond meal corn meal another flour substitute Replacements for buttermilk: 1 cup plain organic kefir 1 tablespoon ...

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Healthy, Inexpensive Meals – Pesto Orzo with Chicken Sausage

by Beth K on December 19, 2012

in Frugal Living, Healthy Eating, Organic and Green Living

healthy inexpensive meals pesto orzo with chicken sausage 150x150 Healthy, Inexpensive Meals Pesto Orzo with Chicken Sausage

This is one of my favorite fast, easy dishes to make for my family.  The fresh ingredients in this healthy, inexpensive meal really make the flavor pop.  I hope you enjoy!

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Pesto Orzo with Chicken Sausage

Ingredients

    For the Pesto
  • 2 cups fresh organic basil leaves, packed
  • 1/2 cup pine nuts
  • 3 medium-sized garlic cloves, roughly chopped
  • 1/2 cup freshly grated organic parmesan reggiano cheese
  • 1/2 cup organic extra virgin olive oil
  • sea salt and freshly ground black pepper to taste
    • For the Dish:
  • 16 oz organic, whole wheat orzo
  • 2 tablespoons organic extra virgin olive oil
  • 12 – 16 oz organic chicken sausage
  • 1/2 green, red, yellow, and orange organic bell peppers, seeded and sliced
  • 1/2 large onion, sliced

Instructions

    For the Pesto
  1. Combine basil, pine nuts, and garlic in a food processor.
  2. Pulse a few times.
  3. While food processor is on, slowly pour in olive oil.
  4. Scrape down sides with spatula.
  5. Add cheese and pulse until blended.
  6. Add salt and pepper to taste.
  7. Set aside.
    8. For the Dish
  8. Cook the orzo according to package instructions.
  9. When orzo is fully cooked, drain and toss with pesto. Set aside.
  10. Add oil and sausage to a sauté pan and cook until it reaches an internal temperature of 165 degrees. Set aside.
  11. Add peppers and onion to the pan and sauté until slightly tender.
  12. Slice the sausage. Toss in the pan with the peppers and onions for a few minutes to lightly brown the sausage.
  13. Serve the peppers, onions, and sausage over the pesto orzo.
http://www.thethriftymama.com/healthy-inexpensive-meals-pesto-orzo-chicken-sausage.html
Notes: Definitely don’t add salt to the pesto until you've tasted the blend. The cheese will add a significant amount of flavor. You might not have to add ...

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How to Make English Muffins from Scratch

by Crystal Collins on December 14, 2012

in Healthy Eating

homemade enlish muffins 150x150 How to Make English Muffins from Scratch

Last month I had the opportunity to speak at a Tea Talk about Real Food on a Budget and Meal Planning. I had no idea what kind of goodies would be served at the event, but I thought crumpets to go along with the tea would be positively perfect! And what are crumpets you say? ...

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