Tag: recipes

  • Get your Kids to Eat: Cabbage

    Get your Kids to Eat: Cabbage

    Cabbage is yet another example of a cancer fighting leafy green. One thing that may help to separate it from the pack is its popularity in home gardens and fresh markets, which makes them easy to find. It also has a hint of sweetness to go with those yummy, summer smoothies filled with berries.
    We use cabbage as a base for our salads. 
    Slice cabbage thinly (like you are making coleslaw)
    Add Carrot Shreds
    sweet red onion
    Mix ins: 
    sunflower seeds, pumpkin seeds, dried cranberries (great for color and a bit of sweetness), sesame seeds
    Create a yummy citrus salad dressing:
    1. 1 small shallot, finely chopped.
    2. ¾ cup olive oil.
    3. ¼ cup Champagne vinegar or white wine vinegar.
    4. 3 tablespoons fresh lemon juice.
    5. 2 tablespoons fresh orange juice.
    6. ¼ teaspoon finely grated lemon zest.
    7. Kosher salt and freshly ground black pepper.
    Add dressing just before serving and Enjoy All Year Round. 
  • Cleaning Green Smoothie

    Cleaning Green Smoothie

    Kidneys eliminate about 2 liters of waste material from the blood. Numerous diseases come as a result of too much toxins in the kidneys. We enter the majority of toxins through food and drinks, and we have listed some of the most dangerous enemies:

    • — animal protein
    • — salt
    • — genetically modified food
    • — artificial sweeteners
    • — carbonated drinks
    • — caffeine
    • — cigarettes
    • — dairy products

    To help combat the enormous work that our kidneys do for us every day, this breakfast smoothie can be a healing refresh every morning.

    BREAKFAST SMOOTHIE RECIPE: 

    Combine in a blender: 

    • 2 cups unsweetened almond milk

    • 2 cups baby spinach

    • 1 1/2 cups frozen blueberries

    • 1 frozen banana

    • 1/4 cup superfood greens

    • 1 teaspoon spirulina

    • 1 cup ice

    Blend until smooth. Serve immediately. Makes 3 servings.

  • Get Your Kids to Eat: Kale

    Get Your Kids to Eat: Kale

    Kale
    If you like spinach then you will like kale. They are both known for their wide variety of nutrients, mild taste, and availability in your local markets. The best part is that they are from different families, which will make rotating a breeze. Having any kind of health issue? Kale will probably help, though they are especially talented at fighting cancer.
    If its good for them you want them to eat it. . .but, how!?
    We take our fresh kale strip it from the stalk, douse it in avocado oil with a generous sprinkle of pink salt and a dash of garlic salt and stick them in an oven for about an hour at 250 degrees. 
    KALE CHIPS! 
    Crunchy. Salty. Good food snacking. 
  • Flourless Sugarless Chocolate Cake

    Flourless Sugarless Chocolate Cake

    Hands on time 20 min
    Total time: 2 hours includes cooling
    Serves 10

    1 cup (2 sticks) unsalted butter cut into pieces plus more for pan
    1/4 cup unsweetened cocoa powder, plus more for pan
    1 1/4 cups of heavy cream
    8 oz bittersweet chocolate chopped
    5 large eggs
    1 cup of xylitol

    >Heat oven to 350 F. Butter a 9 inch springform pan and dust with cocoa powder
    >In a medium saucepan heat the butter with 1/4 cup of heavy cream over medium-low heat until butter is melted. Add the chocolate and stir until melted and smooth;remove from heat
    >In a medium bowl whisk together the eggs, xylitol and cocoa powder, whisk in the chocalate mixture
    >Transfer the batter to the prepared pan and bake until puffed and set 35-40 min. Let cool in the pan for 1 hour. Run a knife around edge of cake before unmolding

    Whip up the cup of heavy cream for a whip cream topping!
    Enjoy

    Dr. Rosie Main
    MAIN HEALTH SOLUTIONS