Black-Eyed Peas with Collard Greens

Posted on February 12, 2017

This delicious dish can be served as a side dish or vegetarian main dish. One 2 cup serving provides approximately 400 mg of the bone building calcium!     As featured in NY Times Cooking : Collard Greens: Rethinking A Southern Classic.  Ingredients: 1 1/2 cups of black-eyed peas 3 tablespoons extra virgin olive oil 1… Read more »

Roasted Cauliflower

Posted on October 21, 2015

Even if cauliflower isn’t your favorite vegetable, you’ll be a fan of this recipe! Ingredients: 1 large head cauliflower, cut into florets 1 sliced medium onion 4 thyme sprigs 4 garlic cloves, minced 3 tablespoons olive oil Sea salt Ground black pepper ½ cup grated Parmesan cheese Preparation: Preheat oven to 425 degrees Combine and… Read more »

Apple and Butternut Squash Soup

Posted on October 20, 2015

   This Fall recipe is sure to give your bones a boost! Ingredients: • 3 pounds butternut squash (about 3 pounds) • 1/4 teaspoon sea salt • 1/4 teaspoon ground black pepper • 1 tablespoon olive oil, plus 1 teaspoon for oiling squash • 1 large onion, diced • 2 medium apples, chopped • 3… Read more »

Butternut Squash and Kale Stirfry

Posted on November 18, 2014

This wonderful seasonal dish is perfect with roasted chicken or turkey. Load up on a large helping of squash and kale to offset the acidic nature of the chicken or turkey. Ingredients: 1 1/2 tablespoons coconut unrefined coconut oil 4 cups cubed butternut squash 1 bunch kale, leaves torn, stalks discarded 1/2 teaspoon sea salt… Read more »

Chickpea Salad

Posted on November 2, 2014

Though brown rice and chickpeas are mildly acidic, the other ingredients balance them out making this a wonderful high protein, high fiber alkaline meal or side dish. Ingredients: 1 1/2 cups cooked brown rice 1 (15 ounce) can chickpeas, rinsed and drained 1 red bell pepper, diced 1/2 cup chopped red onion 1/2 cup chopped… Read more »

Bejeweled Avocado Salad-Stuffed Peppers

Posted on September 1, 2014

  Ingredients: ½ cup red or white onion, chopped medium-fine 2 ripe avocados, diced into half-inch cubes 2 large, fresh organic tomatoes, chopped, juices strained 1 cup cilantro leaves, chopped, plus additional leaves to garnish 2 cloves fresh garlic, minced ½ – 1 inch finely chopped jalapeno pepper, to taste 1/4 cup lemon juice, freshly… Read more »

Homemade Chicken Broth

Posted on June 1, 2014

(You could also use turkey, duck, or lamb, following the same basic directions.) Ingredients 1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones, and wings Gizzards from one chicken (optional) 4 quarts cold filtered water 2 tablespoons vinegar ¾ inch peel of 1 large white potato,… Read more »

Kale Salad Recipe

Posted on May 31, 2014

Salad Ingredients: 2 bunches of Kale 1 Red Pepper 1 small Onion 1 cup Cherry Tomatoes Dressing Ingredients: 1/2 cup Pine Nuts 2 cloves Garlic 1 tsp Sea Salt ½ cup fresh Basil 2 Tbsp fresh Oregano 2 Tbsp fresh Thyme ¼-1/2 cup fresh Lemon juice ¼-1/2 cup Olive oil Wash kale and dry well… Read more »