Flower Power Salad

Mar 14, 2017

Healthy Recipe of the Day

Let Earth Clinic community members offer you healthy recipes you can make from scratch at home! Control the ingredients so that they are all-natural or even organic! Turn your health and your life around by giving your body the natural foods it craves (while still pleasing your palate and not spending hours in the kitchen!).

So much of what is available in stores today is prepackaged food. This food is often highly processed and full of artificial and even toxic ingredients. It is easy to spend a lot of money on food that isn't providing much nutrition, let alone taste! Homemade still and always is the healthiest! Get the satisfaction and assurance of making your own meals and home remedies with the following healthy recipes.

Here is a recipe to get you started:

Mama's Rainbow Salad

Edible flowers, spinach and strawberries are combined to make a beautiful and nutritious salad. Spinach for strength, strawberries for glowing skin and edible flowers for joy and beauty!

  • 10 ounces organic baby spinach, washed and dried
  • 2 cups fresh organic strawberries, washed and sliced
  • Edible flowers from your local farmer’s market or organic grocer

If you plan to make this a main course, add one or more of the following:

  • Chopped nuts
  • Crumbled feta
  • Chia Seeds
  • Sunflower seeds
  • Hard boiled eggs, diced

Raspberry Vinaigrette Dressing

  • 1 tablespoon raspberry preserves
  • ¼ cup balsamic vinegar
  • ¼ teaspoon salt
  • ½ cup olive oil
  • Briskly whisk dressing ingredients together.

Toss spinach, strawberries and dressing together in a large salad bowl.  Add optional ingredients. Garnish with edible flowers.

This salad will give all of your senses a smile!

Healthy Recipes! Find healthy recipes for not only hummus, gravy, soups, eggs, and more but also for your own homemade beauty products and therapeutic concoctions!

Do you have a Favorite healthy recipe? We would love to hear from you!



Bone Broth  

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Posted by Anon (Anon) on 01/27/2013
5 out of 5 stars

Bean soup made with a large ham bone boiled in it with the beans. You could try chicken soup with the bones boiled in it, too. It's particularly good with a little cayenne pepper or jalepenos in it. Some people say put a little vinegar in the water to help get the minerals out of the bones.


Healthy Gravy Recipe  

Posted by Tricia (Ireland) on 10/29/2009 87 posts

My Mom made what she called a healthy gravy by letting any fat or residue left in a pot or pan reduce to just prior to burning then add a tablespoon or two of water and stir. This gave you use of the leftover nutrients without any E no's added. I usually do it but add milk instead of water cos I prefer white sauces. If I want to make a fancy sauce I add the herbs as necessary. You can learn which herbs to use by reading the ingredients on the back of the packets at the supermarket. I get annoyed when I see "Herb mix" printed on them because then I can't copy it.


Homemade Non-Dairy Butter Recipe  

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Posted by Maruska (Silver Creek, Ny) on 03/10/2017
5 out of 5 stars

HOMEMADE NON-DAIRY BUTTER

My son is lactose intolerant along with having crohn's disease. I make this non-dairy butter for him and he loves it. I thought I should share with everyone on Earth Clinic. I hope it will be helpful to those in need.

RECIPE:

  • 1 & 1/2 cups melted extra virgin organic coconut oil.
  • 1/2 cup any non-dairy milk (I use almond milk).
  • 1/4 cup canola or olive oil.
  • 1/2 teaspoon sea salt.

Whip in a blender for 1 minute.

Pour in a plastic container and refrigerate.


Indo Japanese Miso Soup  

Posted by Ed2010 (Oakville, Canada) on 01/21/2013

Ok this my new recipe for cold, congestion, sinus, immunity and digestion. The first part of the recipe is from South Indian cuisine and the final addition is from Japanese Cuisine. So I named it INDO JAPANESE MISO SOUP.

Ingredients:
1. 1 Tomato - Diced
2. 1 peeled Garlic - Crushed
3. 5 Peppers - crushed or powdered
5. 1/4 teaspoon - Turmeric Powder
6. 1/8 Chilli Powder (Cayenne Pepper Powder)
7. 300 ml water
8. 1 Table spoon Red Miso
I prefer Red Miso, as it has fermented Soy and Brown Rice. Brown Rice has richer amino acid profile.
Preparation:
1. Boil water in medium heat
2. Then add Tomato, garlic, pepper powder, turmeric powder and chilli powder.
3. Boil it in medium heat for 10 mins.
4. Switch off the heat.
5. After 2 mins or when the soup heat starts to decrease. Add 1 table spoon of red miso paste and mix it well. no need to add salt as miso has salt.

Now delicious Indo Japanese Miso soup is ready.

Don't add miso in boiling soup, it will kill the good bacteria and yeasts.

Any feedback is appreciated.

Good Health. Thanks


Roasted Garlic and Tomato Soup  

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Posted by Deirdre (Atlanta) on 03/01/2017
5 out of 5 stars

For those craving more garlic in their diets, a friend of mine recently sent me a recipe from England for Roasted Tomato and Garlic soup that I have used over and over in various dishes, like lentils and pasta, with slight ingredient variations. This is such a delicious recipe, let me tell you! The soup is yummy, but I did found it quite acidic, so be forewarned if you suffer from acid reflux. Better if you only use half a head of garlic rather than the entire head as the recipe states. Please let me know if you make it and come up with any additional creative variations!

ROASTED TOMATO AND GARLIC SOUP

Ingredients:

2kg/4.40 lbs large ripe plum tomatoes, halved
1 garlic bulb, cut in half horizontally
2 large red onions, peeled, quartered
Few sprigs fresh thyme
1 tbsp golden caster sugar (superfine sugar)
Sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil

Optional Ingredients:

250ml/9fl oz vegetable stock (optional)
100ml/3.38 fl oz single cream (optional)
Few drops balsamic vinegar (optional)

INSTRUCTIONS:
Heat the oven 375 degrees. Place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly. Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth. If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add balsamic vinegar, to season, if you like.

-----

Deirdre's Variations

LENTILS
Using the above but blending just half a head of the peeled and roasted garlic, I pulsed the ingredients in the blender and then stirred half the recipe into two cups of cooked red lentils. Add more of the sauce if you want lentil soup.

PASTA SAUCE
I substituted dried oregano for fresh thyme during the roasting process. I did NOT use any of the optional ingredients. I then pulsed the ingredients in a food processor and added about 1/8 teaspoon of cayenne and some fresh basil. I also used a teaspoon of honey instead of caster sugar. Most delicious pasta sauce ever!! I served it over rice pasta.

NOTES:

The above 3 recipes taste better the second day, but who can wait!

Get ready for a most delicious, lingering aroma while the tomatoes and garlic are roasting in the oven!

A hint of butter added the soup/sauce right before serving brings out the flavor.


Scrambled Eggs  

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Posted by Annonymous (Manitowoc, Wisconsin, Usa) on 04/05/2010
5 out of 5 stars

Make a batch of scrambled eggs and add a heaping teaspoon of basil and a teaspoon or so of turmeric. Add some (real) cheese.


Swiss Chard Minestra  

Posted by Kelly (Cambridge, Ma) on 01/12/2014

I recently fell in love with Swiss Chard of all varieties - green, red and rainbow. I make a Minestra that contains all three varieties, along with a head of celery leaf, cannellini beans, onion, garlic, olive oil, chicken broth and tomato paste. It is absolutely delicious and I've been eating a huge bowl of it every day. (And by 'huge', I mean the size of a med. mixing bowl! ) :)

It's like a multivitamin in a bowl, which is great, but I wondered if in my case, it might be too much of a good thing? I'm 56 and long past menopause and wondered if all of the iron in my huge bowls of Swiss Chard every day might actually be detrimental?

Looking forward to your wisdom. Thanks!

Replied by Theresa
Mpls., Mn
01/12/2014

Kelly, I have no answer for you, but I surely would like your recipe!!

Sounds absolutely delish!!

Replied by Om
Hope Bc Canada
01/12/2014

Kelly from Cambridge, Ma. Hey, Kelly, my mouth is watering. Would you let us have that recipe, Pleease? Namaste, Om

Replied by Noelle
Minneapolis, Mn
01/12/2014

I'd love Swiss Chard recipe, please.

Replied by Mike62
Denver
01/12/2014

Kelly: A green smoothie with any blender is required because the nutrients are locked up in the cellulose. Fermentation neutralizes the goitrogens. A wealthy man recovered from deaths door because baby leaves have growth factors, steroids, and hormones not in mature leaves.

Replied by Kelly
Cambridge, Ma
01/13/2014

Hi Om, Theresa and Noelle.

I'm more than happy to share the recipe, but bear with me as it wasn't one that came from a book with specific instructions and ingredient amounts. I watched an Italian friend make it and pretty much winged it, so the measurements are approximate.

Ingredients:

2 Heads green Swiss Chard

1 Head red Swiss Chard (or rainbow chard)

1 Head Chinese celery (stalks are very thin w/ lots of leaves)

1 Large and 1 medium onion, chopped

3-4 cloves garlic, chopped

1/2 Carrot, shredded

1 15 oz. can of Cannellini Beans

6 Baby red potatoes, quartered (small'ish chunks)

1 cup Extra virgin olive oil

4 T. Tomato paste

3 Cups water

4 T Low-sodium chicken bouillon (I use a bouillon paste called Better Than Bouillon - super flavorful and no MSG.)

Stone ground corn meal

Directions:

Clean all of the greens and separate the stalks from the leaves. Chop the stalks into 1-2" pieces.

In a large skillet, add olive oil, onion, garlic, shredded carrot and a couple of cups of the chopped Chinese celery stalks. Cook them over medium heat until all are tender. Add the tomato paste and incorporate into the oil. Add more olive oil if necessary as you don't want a dry mixture, you want it to be almost like a sauce. Set aside.

In a soup pot, add water and bouillon paste. Add chopped stalks from chard and what's remaining of Chinese celery. Don't boil - just let them cook on a high simmer. When almost tender, add red potatoes (first), then chard and leaves from celery. Cover and keep at high simmer until all greens are wilted. About halfway through the process, I usually use thongs to pull up some of the cooked greens from the bottom of the pot to the top so that the top greens cook well.

When the greens are wilted and the potatoes are fork tender, add the onion, garlic, tomato paste (etc.) mixture to the greens and stir well. If the mixture dried up a bit while sitting, add more olive oil to it before adding to greens. Again, you want a sauce-like texture. Add the Cannellini beans. Simmer for approximately 15 min's.

If you prefer a soup-like texture, you're done! If you prefer a thicker texture with less liquid, like I do - sprinkle the cornmeal as you stir (otherwise, it will clump) until it's nice and thick.

The dish is best if you let it sit a couple hours before eating it. It gives the tomato, garlic, onions and oil time to incorporate in to the potato and beans. And the next day, it is even yummier.

Enjoy! :)

Replied by Kelly
Cambridge, Ma
01/13/2014

Whoops!

In my recipe directions, I meant to say that I use tongs to pull the greens to the top of the pot, not thongs! Hahaha

Got a visual for that one that made me giggle. :)

Replied by Om
Hope Bc Canada
01/13/2014

Kelly from Cambridge, Ma.

That looks very good, Kelly, thank you for your time ad I think many on EC will enjoy your recipe. Great. Namaste, Om

Replied by Theresa
Mpls., Mn
01/13/2014

Thank you!!!

Shame about the thongs though -got my hubby all worked up now about soup for dinner tonight...........;-)

Replied by Om
Hope Bc Canada
01/13/2014

Hi Theresa-- From Om

He - I am getting a bit uneasy about Thongs?? They are kitchen tongs. I hope I am spelling it right.

I will put mine through the blender as I always do, adding cayenne pepper and make adjustment for vegan diet. I always add toasted sesame oil, just a tblsp. for extra taste. Om


Toast Topper  

Posted by Rob (Manhattan, Ny) on 11/05/2010

I find this to be quite effective when I feel a cold or virus taking hold. I prefer to use the dense European bread with the 1/8 inch slices. It has a lower glycemic index. (likeMestemacher)

-onto a toasted slice, spread a generous amount of coconut or Olive oil. -then press 1 or 2 cloves of garlic, mash evenly. -next sprinkle a tsp of Matcha powder. (whole leaf green tea powder) you should be able to purchase at a local health store or online. -cover with a spread of honey and cinnamon. Mash out evenly with a fork, it will become a dark paste. & enjoy.. The garlic, honey, and green tea powder act as powerful anti-virals... Plus I find it quite tasty.