Flower Power Salad

| Modified on Apr 15, 2022
Healthy Meal Ideas
Posted by Sabita (Florida ) on 04/14/2022

What do you eat in a day for good health?

I am pretty sure I've ruined my health from my past eating habits and I am focusing on trying to eat better or shall I say taking the time to prepare my foods. However coming up with SIMPLE meal and snack ideas is hard for me. I know there are lots of info out there but looking for them stresses me out after awhile.

Mary's Oatmeal Tea
Posted by Mama To Many (Tennessee) on 12/27/2017

Hi Mary!

I made your oatmeal tea today! It is cozy and delicious!

Thanks again!


Mary's Oatmeal Tea
Posted by Mary Martinez (Arcadia, Ca) on 12/27/2017
5 out of 5 stars


OATMEAL TEA ( the correct way)

How to make oatmeal tea

Put the liter of water in a saucepan and bring to a boil. When it begins to boil add the 1 tbsp of oats or more if you like, (if you use more oats it will be more like cereal) and let boil for 3 minutes. After this time turn off the heat, cover and let rest for 2 minutes. Strain the resulting drink with the help of a sieve then add sugar or honey as you like and a tsp of cinnamon. Enjoy.

Mary's Oatmeal Tea
Posted by Mary Martinez (Arcadia, Ca) on 12/25/2017

Hi Jennifer. Yes, they are for soaking and then you give the oats a rinse after you strain them. Most likely I would not soak them again. I would add a 6-8 ounces of water to make this tea, then add sugar and cinnamon into it warm it up and drink!

Put as much honey as you want to taste. I use very little because I am prediabetic. Hope it makes sense now. Good luck and I hope you enjoy it.

Peace, blessings,

Mary Martinez

Mary's Oatmeal Tea
Posted by Jennifer (Arkansas) on 12/24/2017

Question: Feeling a little lost here, I assume the 7C water are for soaking, if so, do you mix any water into the homogeneous mixture to make it a drink or just drink it in its pasty form...also, can you give an idea as to the quantity of honey...thankyou!

Mary's Oatmeal Tea
Posted by Mary Martinez (Arcadia, Ca) on 12/22/2017

I am sorry Mama I always leave out something. The Oats I use are the old fashioned whole grain rolled oats. I use Quaker! Hope you love it. I do!

Peace and blessings,

Mary Martinez

Mary's Oatmeal Tea
Posted by Mama To Many (Tn) on 12/21/2017

Dear Mary,

Thanks for sharing this wonderful Mexican recipe! I am a big fan of oats!

When you say whole oats, do you mean the small dried oat groat? Not the larger flakes, correct?

I can't wait to try this.

~Mama to Many~

Mary's Oatmeal Tea
Posted by Mary Martinez (Arcadia, Ca ) on 12/20/2017
5 out of 5 stars

Hello everyone,

I totally forgot about this Mexican drink this great tea my mom used to make it for me when I was a young girl. It always made me feel good. It also has many benefits. Hope it helps you in many ways!!!



Ingredients 1 teaspoon ground cinnamon

7 cups of mineral water

1 cup of whole oats

Pure honey of bees (quantity needed)

1 teaspoon ground cinnamon

1 Tsp vanilla

Preparation The first thing to do to prepare this slimming drink is to put the oatmeal in a bowl of water and let it soak all night.

The next day you should strain to reserve only oats and then rinse to remove enzyme inhibitors or anti-nutritive substances that are released during soaking. Then drain oats and place in a blender. Add honey, cinnamon and vanilla essence. Mix well until obtaining a homogeneous consistency Finally place in a jar with airtight seal and store in the refrigerator.

Good to help you sleep.

Its high fiber content serves to combat constipation and improve the functioning of the digestive system. It provides antioxidants such as polyphenols and beta-glucans, which fight against free radicals that cause cancer Serves to regulate blood sugar levels
Helps to fight against hypertension and hypercholesterolemia. Reduces the risk of cardiovascular disease.

As you can see this drink is very beneficial for health.

Mama's Pina Kill-Lotta Recipe
Posted by Dee (Alberta) on 11/18/2017

Love your word play on Pina Colada - Pina Kill Lotta! I bet it does kill a lotta bad stuff in our bodies ... Excellent post, as always - thank you Mama to Many!

Mama's Pina Kill-Lotta Recipe
Posted by Mama To Many (Tn) on 11/17/2017
5 out of 5 stars

I have made this recipe a few times this week. Adults and teens in my house who like spicy foods like this, and so does my 9 year old. 6 year old says it is way too spicy!

This smoothie is great for colds, coughs, sinus congestion, the flu etc.

It is quite hearty but not heavy. The coconut allows for creaminess without dairy, which is helpful when dealing with any congestion.

Pina Kill Lotta

  • 1 20 ounce can pineapples in juice (not in corn syrup)
  • 1 14 ounce can coconut milk
  • 2 Tablespoons Fresh Ginger Root
  • 4 cloves garlic
  • 1/2 - 1 teaspoon turmeric
  • 1/4-1/2 teaspoon cayenne pepper

Blend together in a blender. (With a vitamix the garlic and ginger don't have to be minced up, just in pieces)

This makes about a quart. It will keep in the refrigerator for 24 hours.


~Mama to Many~

Mama's Thai Peanut Sauce for Colds
Posted by Mama To Many (Tn) on 11/13/2017
5 out of 5 stars

I made a dish over the weekend that turns out to be full of great cold/cough remedies like chicken broth, fresh ginger, garlic, red pepper, honey, sea salt! This recipe lets food be your medicine. :)

Thai Peanut Sauce with Chicken and Noodles

  • 1 cup chicken broth
  • 2 Tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 3 T. honey
  • ¼ cup peanut butter
  • ¼ t. crushed red pepper
  • 1 teaspoon salt
  • 1 cup cooked chicken
  • ½ cup chopped peanuts
  • 1 pound spaghetti noodles
  1. Options – mushrooms, scallions, steamed carrots or broccoli
  2. Heat first seven ingredients in a saucepan until it begins to thicken. Stir often.
  3. Cook noodles according to package directions.
  4. Mix together noodles, sauce, chopped peanuts, chicken and any desired optional ingredients.
  5. Serve hot, cold or at room temperature.

The sauce alone makes a delicious dip or topping for raw or lightly steamed veggies.

~Mama to Many~

Homemade Non-Dairy Butter Recipe
Posted by Maruska (Silver Creek, Ny) on 03/10/2017
5 out of 5 stars


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.


  • 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.

Swiss Chard Minestra
Posted by Om (Hope Bc Canada) on 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

Swiss Chard Minestra
Posted by Theresa (Mpls., Mn) on 01/13/2014

Thank you!!!

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

Swiss Chard Minestra
Posted by Om (Hope Bc Canada) on 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

Swiss Chard Minestra
Posted by Kelly (Cambridge, Ma) on 01/13/2014


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. :)

Swiss Chard Minestra
Posted by Kelly (Cambridge, Ma) on 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.


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


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! :)

Swiss Chard Minestra
Posted by Mike62 (Denver) on 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.

Swiss Chard Minestra
Posted by Noelle (Minneapolis, Mn) on 01/12/2014

I'd love Swiss Chard recipe, please.

Swiss Chard Minestra
Posted by Om (Hope Bc Canada) on 01/12/2014

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

Swiss Chard Minestra
Posted by Theresa (Mpls., Mn) on 01/12/2014

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

Sounds absolutely delish!!

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!

Bone Broth
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.

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.

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.
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
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!



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)

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

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.

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.


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.

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.

Scrambled Eggs
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.

Healthy Gravy Recipe
Posted by Tricia (Ireland) on 10/29/2009 84 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.