A few months ago Kristin Doyle sent me a copy of her new cookbook Therapeutic Chefthat is filled with “recipes to prevent cancer, heart disease and diabetes.” The first few chapters of this book are informational and discuss how to use the book, as well as suggested items for the Therapeutic Chef Kitchen. These first few chapters of the book are great and are important to read to really understand the purpose of the cookbook and how the recipes can help in preventing heart disease, cancer and diabetes. There is also a “Seven Day Meal Plan For Good Health” which is a great resource especially for those who aren’t sure how to kick start a new healthier way of eating.
Coming from a family that has faced heart disease, cancer and diabetes I have found that this cookbook is a great resource for my own health and when I am cooking for family and friends. All of the recipes are plant based and whole foods, which means that all of the recipes are processed and refined food FREE! Now the best part is that these recipes are delicious and nutritious.
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I have been cooking up a storm from this book and my dream is to attempt all of the recipes. So far I have tired:
Cream of Broccoli-Kale Soup
Creamy Chickpea Soup with Lemon and Parsley- Husband and parents really liked this
Squash Apple Soup
The Cleansing Omega 3 Spread
Walnut Miso Spread
Favorite Tempeh Marinade- This was a favorite of mine and I will be making it again!
Savory Marinade
Creamy Thai Kale
Garlic-Curry Sweet Potato “Fries”- these were absolutely amazing
Favorite Portobello Mushrooms
Ginger-Garlic Brown Rice
Celtic Shepherds Pie with Miso Gravy- This was popular with the family and the miso gravy is so delicious
Mom’s Favorite Veggie Burgers
Sounds like a lot right? I haven’t even made a dent in this 486 page book and the yummy sounding recipes don’t seem to end. Kristin Doyle gave me permission to give you a sneak peak from Therapeutic Chef with her recipe for Pressed Kale Salad:
This granola is delicious and is great with your favorite non-dairy milk or soygurt.
2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup Blueberry Flax Meal (you can substitute regular flax meal)
1/2 cup unsweetened shredded coconut
1/4 cup almond pieces
1/4 cup pumpkin seeds
1/2 cup brown rice syrup
3 Tablespoons brown sugar
2 Tablespoons vegan margarine (coconut oil would be a great substitute for vegan margarine)
2 teaspoons vanilla extract
1/2 teaspoon salt
1 & 1/2 cups raisins
Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, flax meal, coconut, almond pieces and pumpkin seeds onto a baking sheet. Place in the oven and toast for 15 minutes, stirring occasionally.
Grease a baking sheet.
While the oats mixture is toasting, combing the brown rice syrup, brown sugar, margarine, vanilla and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the brown rice syrup mixture, add the raisins, and stir to combine.
Pour the mixture onto the greased baking sheet and make sure that the mixture is evenly distributed. Place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Break into pieces and store in an airtight container for up to a week.
2 cups cooked whole wheat penne (or pasta of your choice- I’d recommend a small pasta)
In a large saute pan heat the olive oil over medium-high and add the onion, celery, carrots, garlic and mushrooms. Saute for 5-7minutes until vegetables are soft and have developed a little color.
Add the lemon juice, nooch, garlic powder, onion powder and chili flakes; stir together then add the vegetable brothand beans. Simmer for 15-20 minutes until the broth has reduced.
Add in the penne and stir. Let everything heat through and then serve!
1/4 cup NuNaturals Stevia Baking Blend (can use regular sugar)
1/4 cup coconut oil, melted
1/4 cup blueberry flaxmeal
1t vanilla
1/3 cup unsweetened vanilla almond milk
1/4 cup cacao powder
1.25 cups whole wheat pastry flour
1/4t salt
1/4 cup crushed walnuts
1/2 cup mini chocolate chips
Preheat oven to 350F and prepare an 8×8 baking dish. Mix the stevia, coconut oil, flaxmeal, vanilla and almond milk together and let sit for 5 minutes. Sprinkle in the cacao powder, flour, salt and walnuts and stir until combined. Pour into the baking dish and sprinkle with mini chocolate chips. Bake for 18-23 minutes until a knife comes out clean. I prefer to serve these warm.
If you want to check out our yummy dining at A Single Pebble and Coffee Corner as well as what else we ate the past few days visit Eat. Live. Be Healthy.
I served up this delicious guacamole and some savory Flackers from Doctor in The Kitchen that I received the other day. These flax seed crackers are delicious, gluten free, raw and full of fiber and protein. There are three flavors: dill, rosemary and savory- I have tried the dill and savory so far and they are delicious! I think I will make some white bean dip to have the the rosemary flackers.
Click to View the Doctor in the Kitchen Website
Ingredients
2 avocados, diced
1/2 small red onion, minced
1 clove of garlic, minced
1 T lime juice
salt and pepper to taste
Directions
Place all ingredients in a bowl and mash.
Pantry Challenge Update: I know I wrote in my last pantry challenge update that I would probably not be participating any longer however I decided to give it another week. I did however pick up some additional pantry items that I needed such as beans, nuts, and non-dairy milk this week. I also picked up spinach, bananas, and oranges. I spent $32 total for these items make a total of $60 for the last two weeks on groceries. We get our share tomorrow and it should include: carrots, beets, cabbage, potatoes, onions, rutabaga, turnips, parsnips, winter squash, garlic and apple cider- our share is every 2 weeks so this will last us for the rest 0f the month.
