Sage's Healthy Recipe Resource For People With Hectic Lifestyles!
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Healthy Recipe Resource
Welcome to your healthy recipe resource! Eating healthy doesn't have to be hard, in fact as you will see if you stick with me it can be fun. I have used some great healthy recipes that are quick and easy and taste great. Others aren't so quick or easy but are well worth the wait! I'd like to share how I try to fit healthy recipes into a hectic lifestyle. Some of the recipes may be a bit unusual as far as ingredients but I promise no tofu or anything like that - just good home cooking.
I hope that you benefit and enjoy the recipes and tips and let your friends know about this lens.
You can help me know if what I'm offering to you here is beneficial by rating this lens. It's easy - just on the stars at the top of this page. The 5th star is the one I am aiming for as it's the highest rating!
Healthy Regards,
Sage
Unleavened Bread
My First Healthy Recipe
I have always tried to eat fairly healthy but didn't really get into it in a big way until 1999. I went to a homestead in New York and they shared with me this recipe that is VERY quick, easy and tastes wonderful.
I will give you the basic recipe and then some ideas of how you can take something simple and vary it to suit you.
Time to make: About 5 minutes to put ingredients together unless you have to grind the wheat yourself or with a blender. Add a little more time if you are doing the grinding.
Time to bake: About 15 minutes at 400 degrees. If you bake in on a rock - well, it might take longer.
Ingredients:
3 cups Whole wheat flour (or other grain flour of your choice)
1 teaspoon salt or kelp (optional)
2 Tablespoons oil (optional)
Water
Stir flour, salt, and oil in a bowl. Stir in oil. Add water gradually until dough forms a small ball. Knead. When dough feels pliable place in greased frying pan and flatten to 1/4 to 1/2" thick. I make a cross with my finger across the dough.
That's it! See how simple and easy.
This bread will be crispy or chewy depending upon how much you flatten it.
You can add herbs, raisins, cheese or other extra of your choice to personalize it.
If you leave the oil out you can use a rolling pin and press the dough out to make a tortilla.
Every one loves this bread and they are surprised to find out how simple it is to make.
I will give you the basic recipe and then some ideas of how you can take something simple and vary it to suit you.
Time to make: About 5 minutes to put ingredients together unless you have to grind the wheat yourself or with a blender. Add a little more time if you are doing the grinding.
Time to bake: About 15 minutes at 400 degrees. If you bake in on a rock - well, it might take longer.
Ingredients:
3 cups Whole wheat flour (or other grain flour of your choice)
1 teaspoon salt or kelp (optional)
2 Tablespoons oil (optional)
Water
Stir flour, salt, and oil in a bowl. Stir in oil. Add water gradually until dough forms a small ball. Knead. When dough feels pliable place in greased frying pan and flatten to 1/4 to 1/2" thick. I make a cross with my finger across the dough.
That's it! See how simple and easy.
This bread will be crispy or chewy depending upon how much you flatten it.
You can add herbs, raisins, cheese or other extra of your choice to personalize it.
If you leave the oil out you can use a rolling pin and press the dough out to make a tortilla.
Every one loves this bread and they are surprised to find out how simple it is to make.
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Feedback Is Healthy!
Please leave your feedback whether it's comments, your own recipes, whatever.
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mannasugar
Dec 15, 2010 @ 11:29 pm | delete
- Kudos to anyone eating Healthy Natural Plant ripened fruits and vegetables...
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dfgdfg
Sep 25, 2007 @ 9:17 am | delete
- Hi pemgirl , Great Lens. I have also created a lens in same niche . Hope u like it? here's a brief intro:
click here
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surfsusan
Jun 17, 2007 @ 12:41 am | delete
- Fine lens - rated it, you may want to visit my lens and rate it too Food for Health and Beauty
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MikeSnyder
Jun 5, 2007 @ 5:06 am | delete
- Hi Sage,
Thanks for the bread recipe. What do you think of Essene Bread? It is pretty tasty but I am not sure if the grains are prepared properly. And why is it called Essene Bread? In your recipe you recommend salt, is there a particular brand of salt you use? I like the Himalayan Salt!
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Susan1
Apr 25, 2007 @ 3:57 pm | delete
- Great info I plan to start eating better in 07 Thanks for all the great information!
Susan
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Corn Meal
If you are on a monetary or time budget but still want to eat healthy, this recipe is a great one.
You can get corn from a local farmer if you live in a rural area or order from a coop or health food store.
You can find it for about $3.00 a bushel. That's a lot of eating for a little money!
Or just buy corn meal from the store in the bag. It's more expensive but it works.
If you are using plain corn to make your meal, roast the dried corn in the oven and then grind it coarsely in your blender or grinder.
Here's the recipe:
Ingredients
3 cups water
1 cup dry cornmeal
Bring water to a boil. Stir constantly while adding corn meal to water and for about 10 to 15 minutes. Remove from heat.
To spice it up some you can saute some onions and leeks and any other herbs you may like, add salt and add to the corn meal as you are cooking it. Garnish with parsley.
Eat as is or add a little cream for a delicious cereal.
As the leftover corn meal cools, it will soon firm up into squiggly cake form. It can then be sliced and later pan fried to make a delicious snack.
Use some honey or maple syrup to pour over it.
Enjoy!
You can get corn from a local farmer if you live in a rural area or order from a coop or health food store.
You can find it for about $3.00 a bushel. That's a lot of eating for a little money!
Or just buy corn meal from the store in the bag. It's more expensive but it works.
If you are using plain corn to make your meal, roast the dried corn in the oven and then grind it coarsely in your blender or grinder.
Here's the recipe:
Ingredients
3 cups water
1 cup dry cornmeal
Bring water to a boil. Stir constantly while adding corn meal to water and for about 10 to 15 minutes. Remove from heat.
To spice it up some you can saute some onions and leeks and any other herbs you may like, add salt and add to the corn meal as you are cooking it. Garnish with parsley.
Eat as is or add a little cream for a delicious cereal.
As the leftover corn meal cools, it will soon firm up into squiggly cake form. It can then be sliced and later pan fried to make a delicious snack.
Use some honey or maple syrup to pour over it.
Enjoy!
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Fruit Treat Suggestions
Delicious Sauteed Apples and Fruit Shake
Delicious Sauteed Apples
6 apples, peeled and cut into chunks
Butter or coconut oil
In a heavy skillet, saute apples in desired amount of butter. I usually use about half a bar of butter but you can adjust that. Coconut oil gives it a great taste too.
Saute until they turn a golden color.
Serve with whipped cream.
Fruit Shake
Frozen fruit of your choice
Milk or Kefir
aguave nectar or sweetener of your choice
Place ingredients in blender and blend until thick like a milkshake. Add a sprig of mint to decorate and you have a delicious shake that will fill you up.
6 apples, peeled and cut into chunks
Butter or coconut oil
In a heavy skillet, saute apples in desired amount of butter. I usually use about half a bar of butter but you can adjust that. Coconut oil gives it a great taste too.
Saute until they turn a golden color.
Serve with whipped cream.
Fruit Shake
Frozen fruit of your choice
Milk or Kefir
aguave nectar or sweetener of your choice
Place ingredients in blender and blend until thick like a milkshake. Add a sprig of mint to decorate and you have a delicious shake that will fill you up.
Sage's Suggested Links
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A Great Resource For Healthy Recipes
There's a great website that has lots of wonderful and hard to find recipes for healthy eating that I have posted to my Suggested Links above.
You really need to check it out.
You can print out the recipes on 3X5 or 4X6 index cards if you want. You can also rate the recipes, leave your own ideas, email recipes to your friends, send them as ecards, you name it. If you like food you could spend all day on this site. I highly recommend it.
All Recipes
You really need to check it out.
You can print out the recipes on 3X5 or 4X6 index cards if you want. You can also rate the recipes, leave your own ideas, email recipes to your friends, send them as ecards, you name it. If you like food you could spend all day on this site. I highly recommend it.
All Recipes
Baked Cauliflower
Baking is one of the best ways to retain the full flavor of cauliflower.
1 head of cauliflower
1 tablespoon oil
1 teaspoon tamari soy sauce (or I use Bragg's Amino Acids)
1/4 cup water
Preheat oven to 40 degrees.
Remove leaves from cauliflower and wash head. In a small bowl, beat oil and soy sauce until thoroughly combined. Rub mixture over cauliflower. Pour water into a covered casserole dish. Place cauliflower in dish and bake covered for 30 minutes until it is desired softness.
1 tablespoon oil
1 teaspoon tamari soy sauce (or I use Bragg's Amino Acids)
1/4 cup water
Preheat oven to 40 degrees.
Remove leaves from cauliflower and wash head. In a small bowl, beat oil and soy sauce until thoroughly combined. Rub mixture over cauliflower. Pour water into a covered casserole dish. Place cauliflower in dish and bake covered for 30 minutes until it is desired softness.
Fresh Hot Pepper Salsa
I just love Mexican food so here is a favorite I'd like to share with you. It is especially easy to make if you grow a garden yourself with a variety of peppers to pick from.
Finely mince 4 hot peppers mixed, your choice. I like to include the seeds since I like hot salsa but you can remove them if you would like to lighten up on the heat.
Combine in a bowl along with 1 sweet pepper and 4 fresh tomatoes, coarsely chopped.
Squeeze in the juice of two limes if you would like. Sometimes I do this sometimes I don't depending if I have any on hand.
Add 2 finely minced garlic cloves, some fresh parsley, and if you have it some cilantro to taste.
Season with salt and freshly ground pepper.
Yum!
Finely mince 4 hot peppers mixed, your choice. I like to include the seeds since I like hot salsa but you can remove them if you would like to lighten up on the heat.
Combine in a bowl along with 1 sweet pepper and 4 fresh tomatoes, coarsely chopped.
Squeeze in the juice of two limes if you would like. Sometimes I do this sometimes I don't depending if I have any on hand.
Add 2 finely minced garlic cloves, some fresh parsley, and if you have it some cilantro to taste.
Season with salt and freshly ground pepper.
Yum!
Hints for Making Salsa
You can hand chop salsa or stick it all in a blender or food processor.
Fresh salsa should be made just before serving. It gets watery otherwise and loses it's great taste.
When chopping fresh hot peppers, add the seeds for more heat. Remove the seeds for less heat.
Healthy Recipe For a Green Drink
Makes 2 very refreshing servings
2 cups unsweetened pineapple juice or homemade maple lemonade4 handfuls washed greens (stems removed)
Place the ingredients into a blender and blend until smooth. Serve immediately.
You can strain if you want a smoother drink.
To spur your imagination as to what greens to use, try parsley, spinach, lettuce, alfalfa, clover sprouts, lambs quarters, chickweed, sheep sorrel, well there is no limit to using your imagination. Any edible green will work but of course the milder the better it will taste.
Making Homemade Maple Lemonade
Juice of one lemon
1/4 to 1/3 cup pure maple syrup
water to make 1 quart
Mix ingredients together and use as a base for the Green Drink, instead of pineapple juice.
Pasta with Pesto and Tomatoes
Basil helps ease digestive disorders, particularly gas. Here's a way to eat more!
What you need:
1/4 cup blanched almonds
2 cups loosely packed fresh basil leaves
2 cloves garlic
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
3 tablespoons chicken broth
8 ounces penne or rotini
2 ripe medium tomatoes,cut into thin wedges
What to do:
Place the almonds in a food processor and process with on/off turns until finely chopped. Pour into a small bowl.
Add the basil and garlic to the food processor. Process until coarsely chopped. Add the oil, Parmesan, salt,pepper,nutmeg,andthe broth. Process until finely minced. Add the reserved almonds. If the mixture is very dry, add 1 tablespoon broth and process to mix.
Cook the pasta in a large pot of boiling water according to the package directions. Drain and place in a large bowl. Pour the pesto over the pasta. Add the tomatoes and toss to coat.
1/4 cup blanched almonds
2 cups loosely packed fresh basil leaves
2 cloves garlic
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
3 tablespoons chicken broth
8 ounces penne or rotini
2 ripe medium tomatoes,cut into thin wedges
What to do:
Place the almonds in a food processor and process with on/off turns until finely chopped. Pour into a small bowl.
Add the basil and garlic to the food processor. Process until coarsely chopped. Add the oil, Parmesan, salt,pepper,nutmeg,andthe broth. Process until finely minced. Add the reserved almonds. If the mixture is very dry, add 1 tablespoon broth and process to mix.
Cook the pasta in a large pot of boiling water according to the package directions. Drain and place in a large bowl. Pour the pesto over the pasta. Add the tomatoes and toss to coat.
Red Cabbage and Kohlrabi Slaw
Cabbage is high in beta-carotene, good source of vit C, and boosts immunity
What you need:
3 cups shredded red cabbage
1 medium kohlrabi, peeled and cut into matchstick pieces
1/4 cup cider vinegar
1 tablespoon honey
1 tablespoon brown mustard seeds
1/8 teaspoon salt
In a medium bowl, combine the cabbage and kohlrabi. Toss to mix.
In a small bowl, whisk together the vinegar, honey, mustard seeds, and salt. Pour over the cabbage and kohlrabi. Toss to combine. Let stand, tossing once or twice, for 30minutes to allow the flavors to blend. Or refrigerate for up to 8 hours. Toss just before serving.
3 cups shredded red cabbage
1 medium kohlrabi, peeled and cut into matchstick pieces
1/4 cup cider vinegar
1 tablespoon honey
1 tablespoon brown mustard seeds
1/8 teaspoon salt
In a medium bowl, combine the cabbage and kohlrabi. Toss to mix.
In a small bowl, whisk together the vinegar, honey, mustard seeds, and salt. Pour over the cabbage and kohlrabi. Toss to combine. Let stand, tossing once or twice, for 30minutes to allow the flavors to blend. Or refrigerate for up to 8 hours. Toss just before serving.
Garlicky Sour Cream Topping
Garlic helps lower triglycerides and cholesterol, reduces risk of stomach and colon cancers, helps prevent heart disease and stroke
What you need:
3 medium cloves garlic
1 cup nonfat sour cream
2 tablespoons mayonnaise
1 tablespoon minced fresh parsley
What to do:
Place the garlic in a blender or food processor. Process to mince. Add the sour cream, mayonnaise, and parsley. Process for 1 minute, or until smooth.
3 medium cloves garlic
1 cup nonfat sour cream
2 tablespoons mayonnaise
1 tablespoon minced fresh parsley
What to do:
Place the garlic in a blender or food processor. Process to mince. Add the sour cream, mayonnaise, and parsley. Process for 1 minute, or until smooth.
What to do with your delicious Garlic Topping
Serve over baked or boiled potatoes, steamed vegetables, or fish.
Healthy Recipe Using Pumpkin
Boost Immune System
What to use:
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated milk
3/4 cup maple syrup
3 eggs
1 tablespoon unbleached all purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/8 teaspoon salt
1/4 cup chopped pecans
Preheat the oven to 325 degrees. Coat a 2 1/2 quart baking dish with non stick spray.
In a large bowl, combine the pumpkin, milk, maple syrup, egg, egg whites, flour, cinnamon, ginger, and salt. Whisk until smooth.
Pour into the prepared dish. Bake for 1 hours, or until almost set.
Sprinkle with the pecans. bake for 5 to 10 minutes, or until a wooden pick inserted in the center comes out clean. Remove to a wire rack to cool. Cover and refrigerate for several hours to chill.
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated milk
3/4 cup maple syrup
3 eggs
1 tablespoon unbleached all purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/8 teaspoon salt
1/4 cup chopped pecans
Preheat the oven to 325 degrees. Coat a 2 1/2 quart baking dish with non stick spray.
In a large bowl, combine the pumpkin, milk, maple syrup, egg, egg whites, flour, cinnamon, ginger, and salt. Whisk until smooth.
Pour into the prepared dish. Bake for 1 hours, or until almost set.
Sprinkle with the pecans. bake for 5 to 10 minutes, or until a wooden pick inserted in the center comes out clean. Remove to a wire rack to cool. Cover and refrigerate for several hours to chill.
Healthy Recipe using Kelp and Potato
What you need:
1 tablespoon oil
1 large onion, diced
7 cups water
4 medium boiling potatoes, peeled and finely diced
1 cup finely crumbled dried kelp
1/8 teaspoon salt
Ground black pepper
In a Dutch oven over medium high heat, warm the oil. Add the onions and cook, stirring frequently, for 8 to 10 minutes, or until the onions are golden.
Add the water,potatoes,kelp,and salt. Bring to a boil. Partially cover, reduce the heat to low,and cook for 30 to 35 minutes, or until the potatoes are tender. season to taste with pepper.
1 tablespoon oil
1 large onion, diced
7 cups water
4 medium boiling potatoes, peeled and finely diced
1 cup finely crumbled dried kelp
1/8 teaspoon salt
Ground black pepper
In a Dutch oven over medium high heat, warm the oil. Add the onions and cook, stirring frequently, for 8 to 10 minutes, or until the onions are golden.
Add the water,potatoes,kelp,and salt. Bring to a boil. Partially cover, reduce the heat to low,and cook for 30 to 35 minutes, or until the potatoes are tender. season to taste with pepper.
Zucchini With Garlic and Oregano
1 1/2 pounds zucchini
1 1/2 teaspoons olive oil
4 cloves garlic, minced
1 large tomato, seeded and diced
3/4 teaspoon dried oregano
1/4 teaspoon salt
Pinch of ground black pepper
Trim the zucchini and cut into 1/4" slices.
In a large skillet over medium heat, warm the oil. Add the garlic and cook for 30 seconds, or just until fragrant. Add the zucchini; toss to mix. Add the tomatoes and oregano. toss well to mix. Reduce the heat to medium-low. Cover and cook for 5 minutes, or until the zucchini softens. Add the slat and pepper and stir gently to mix.
1 1/2 teaspoons olive oil
4 cloves garlic, minced
1 large tomato, seeded and diced
3/4 teaspoon dried oregano
1/4 teaspoon salt
Pinch of ground black pepper
Trim the zucchini and cut into 1/4" slices.
In a large skillet over medium heat, warm the oil. Add the garlic and cook for 30 seconds, or just until fragrant. Add the zucchini; toss to mix. Add the tomatoes and oregano. toss well to mix. Reduce the heat to medium-low. Cover and cook for 5 minutes, or until the zucchini softens. Add the slat and pepper and stir gently to mix.
Herbed Yogurt Cheese Dip
2 cups plain yogurt
2 ounces cream cheese
1 1/2 tablespoons minced fresh chives
1 tablespoon minced fresh basil
1/4 teaspoon coarsely ground black pepper
Line a sieve with 2 layers of cheesecloth and set over a large bowl. Spoon the yogurt into the sieve. Cover and refrigerate for at least 12 hours, or until the yogurt is the consistency of cream cheese. You should have about 1 cup of yogurt cheese and 1 cup of drained liquid. (Discard the liquid or use later)
Place the yogurt cheese, cream cheese, chives, basil, and pepper in a food processor. Process until well-blended. Spoon into a small bowl. Cover and refrigerate for at least 1 hour to allow the flavors to blend.
2 ounces cream cheese
1 1/2 tablespoons minced fresh chives
1 tablespoon minced fresh basil
1/4 teaspoon coarsely ground black pepper
Line a sieve with 2 layers of cheesecloth and set over a large bowl. Spoon the yogurt into the sieve. Cover and refrigerate for at least 12 hours, or until the yogurt is the consistency of cream cheese. You should have about 1 cup of yogurt cheese and 1 cup of drained liquid. (Discard the liquid or use later)
Place the yogurt cheese, cream cheese, chives, basil, and pepper in a food processor. Process until well-blended. Spoon into a small bowl. Cover and refrigerate for at least 1 hour to allow the flavors to blend.
How to Use the Liquid Leftover From Making Yogurt Cheese
Instead of discarding the liquid left from draining your yogurt above, use it in place of milk in pancake, muffin, and quick-bread batters.
You can serve the dip you made above with raw vegetables or pretzels or use it as a spread on crackers.
by theorganicfanatic
theorganicfanatic
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