Please browse my blog posts of recipes!
This hearty soup, which is suitable on warm spring days as well as cold winter nights, has been on the menu at The Mansion at Turtle Creek in Dallas since it opened 1979. When Tortilla Soup is ordered, it is brought to the table in a tureen for individual service by the waiter, who garnishes each bowl according to the customer’s desire. At home this soup turns a colorless family dinner into a participant fun-engaging healthy meal! For me, I bought the cookbook in 1987 that contained the recipe below and have made it many times for both family and guests! It is one of the best around! Credit goes to Chef Dean Fearling.
- 3 tablespoons coconut oil
- 4 corn organic tortillas, coarsely chopped
- 6 cloves garlic, finely chopped
- 1 tablespoon chopped fresh cilantro
- 1 cup fresh onion purée
- 2 cups fresh tomato purée
- 1 tablespoon cumin powder
- 2 tablespoons chili powder
- 2 bay leaves
- 4 tablespoons canned tomato purée
- 2 quarts organic chicken stock
- Salt to taste
- Cayenne pepper to taste
- Fresh lemon juice
- Salt and pepper
- Chicken breast
- 1 cooked organic chicken breast, cut into strips
- 1 avocado, peeled, seeded, and cubed
- 1 cup shredded goat/sheep cheese
- 3 corn tortillas, cut into thin strips and fried crisp
- Preheat your oven on bake to 375 degrees.
- Prepare the chicken for cooking. Cut a small hole in the lemon and squeeze the juice onto the chicken breasts. Then season with salt and pepper evenly.
- Cook the chicken breast. Lay the chicken spaced evenly on a broiling pan or in a baking pan. Allow to cook for 20 to 25 minutes.
- Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and cilantro over medium heat until tortillas are soft.
- Add onion and fresh tomato purée and bring to a boil.
- Add cumin, chili powder, bay leaves, canned tomato purée and chicken stock. Bring to a boil again, then reduce heat to simmer.
- Add salt and cayenne pepper to taste and cook, stirring frequently for 30 minutes. Skim fat from surface, if necessary.
- Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately.
Advance Preparation: Soup may be made 1 day ahead and gently reheated before serving.
This is a great snack to take with you on a long hike OR long day at work. You can also add this to your child’s lunchbox for a sweet nutritious treat.
Makes about one dozen balls
- 1 cup raw almonds or walnuts
- 1 cup medjool dates, pitted
- ¼ cup raisins
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ cup raw almond butter
- Shredded organic coconut
- In a food processor fitted with the “S” blade grind the almonds until finely ground. Add dates, raisins and spices. Grind to a fine meal.
- Add the almond butter, process again until thoroughly mixed.
- Form into balls and roll in shredded coconut.
- Store in a sealed container on the counter for up to 3 days, or refrigerate for up to a week.
This is a family favorite—updated a bit. You will not miss the meat in this chili as bulgur adds texture to the (mildly spicy) mixture of vegetables and beans.
- 1 Tablespoon olive oil
- 3-4 teaspoons chili powder
- 1 teaspoon ground cumin
- 3 onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced jalapẽno pepper or for less spice and more flavor substitute poblano to taste
- 1 carrot, graded
- 1 28-oz can and 1, 14-oz. can organic tomatoes, chopped with their juices (I use the roasted tomatoes which are delicious, if you can find them.)
- 1 teaspoon brown sugar
- 1 piece seaweed, such as wakame
- 2 15oz. can red kidney beans, drained and rinsed
- 1/3-1/2 cup fine or medium grain bulgur
- ½ cup low yogurt
- 1/3 cup chopped scallions
- ¼ cup fresh cilantro or parsley
In a Dutch oven or a large saucepan, heat oil over medium heat, add spice and sauté for 1-2 minutes (this intensives the spices) until they are fragrant. Add onions, garlic, carrots and pepper. Sauté for 5-7 minutes—until the onions and carrots are soft. Add tomatoes with their juice and the teaspoon of brown sugar. Toss in your Wakame. Cook for 5 minutes over high heat. Stir in beans and bulgur, and reduce heat to low. Simmer the chili uncovered for 15 minutes, or until thickened. Serve with a dollop of yogurt, scallions and cilantro or parsley on the side.
Adapted from Eating Well, 1992
New Twist to an Old Favorite
Working on my October Newsletter 2014, I was pondering what I might want to share with my readers. Low and behold, Mark at Whole Foods was sampling this delicious variation of a fall favorite of mine. The new salad was delicious, light, and carries a nice combination of texture and flavors. Even the woman beside me, who was putting her nose up at the thought of kale, admitted that is was quite tasty. Just FYI for those of you who have picky eaters to please!
- 1 bunch of Kale, rinsed, chopped and dried
- 1 cup Apple, diced
- 1 cup Celery, chopped
- 1/2 cup dried fruit and nuts
- 1 can Garbanzo beans, rinsed and drained
- 1 bunch Parsley, chopped
- 365 Everyday Value Fig Balsamic dressing
Combine salad ingredients and divide into 3-4 containers – lunch is ready for the week. Keep dressing separate. Dress salad at lunch when ready to eat. Or, prepare this salad as a side to an evening dinner. Leftovers used for lunch!
Served with a light Arugula Salad
I discovered this recipe six months or so ago, and it has become a “keeper.” I found it easy to do and I wrapped up the burgers to freeze–making it a quick dinner meal. One of the salads I have come to adore is done with simple Arugula greens. I sprinkle on some sliced parmesan cheese, a bit of white pepper and lemon and add some organic cherry tomatoes on the side. Sometimes I don’t even find a need for the olive oil. Whatever suits your taste.
Makes Approx. 8 Patties
- 1 (28 ounce) can black beans, drained and rinsed
- ½ red bell pepper
- ½ poblano pepper
- 1 onion, cut into wedges
- 3 cloves garlic peeled
- 2 eggs
- 2 Tablespoons chili powder
- 2 Tablespoons cumin
- 2 teaspoons Thai chili sauce or hot sauce, depending on taste
- ½ cup bread crumbs, gluten free
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking preheat oven to 375˚ F. and lightly oil baking sheet.
With your electric mixer, add beans to work bowl and process until think and pasty.
In a food processor, finely chop peppers, onion and garlic. Then add to mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir in the egg mixture into the beans. Mix in bread crumbs until the mixture is sticky and holds together: Divide into 8 patties.
If grilling, place patties on foil and grill about 8 minutes on each side. If baking, place patties on baking sheet and bake about 10 minutes on each side.
Or if you choose, simple serve with tomato and onion and pickle slices and for a more exotic fare, a slice of goat cheese if desired! Enjoy!
Two cups cooked Organic Quinoa. Prepare following package directions.
- Freshly cut organic tomatoes
- Diced organic cucumber
- parsley or cilantro (depending on preference).
Drizzle fresh lemon juice and olive oil and gently mix. For a variation, green chopped olives may be added to salad. Serve over a bed of mixed organic greens garnishing with avocados if desired—and enjoy!
This is adapted from The Juicing Bible. I have served this in wine glasses garnished with lemon slices—and in spite of its name—it was a real favorite!
- 2 apples
- 1 pear
- 3 beets
- ½ lemon
- 1 ½ -inch piece ginger root
Using a juicer, process apples, pear, beets, lemon, and ginger. Stir and pour into glasses. Enjoy!
This is a great tasting easy to prepare recipe I made in San Diego for a dinner one night. I really enjoyed how the lemon and garlic added so much flavor to the sometimes blandish green squash. Zucchini is a summer squash according to Rebecca Wood and the medicinal benefits support the stomach, spleen, large intestine and liver. Zucchini is easy to digest and contain anticancer properties and carotenes. This is a “keeper” for many dinners to come! Enjoy.
‘Inspired Wellness from Within’ –Cathy Silver, HC
Total: 20 minutes
3 tablespoons extra-virgin olive oil, (orange flavor if you have it in your pantry)
1-3 large garlic cloves, very finely chopped
3 pounds baby zucchini, trimmed and halved lengthwise
Sea Salt and freshly ground pepper
1/4 cup fresh lemon juice
1/3 cup chopped mint
In a large skillet, heat the olive oil. Add the chopped garlic and cook over moderate heat stirring until it is fragrant but not browned, about 30 seconds. Add the baby zucchini halves, season with salt and pepper and cook over moderately high heat, stirring occasionally, until crisp tender, about 8 minutes. Add the fresh lemon juice and transfer the zucchini to a serving plate. Sprinkle the zucchini with the chopped mint and serve.
Adapted from Katie Lee Food & Wine
Be mindful unless you’re buying yellow summer squash at the farmers market, the odds are that it has been genetically modified (GM). In a store, if possible, purchase certified organic or squash that are labeled non-GMO. To a lesser extent commercial zucchini squash may be GM too!
Ah, spring! This season brings increasing daylight, warming temperatures, and the rebirth of flora and fauna. Take a moment to walk outside and notice the green plants growing in your garden. The three months of the spring season bring about the revitalization of all things in nature; usually increased rain water, waking from hibernation and the spring equinox next week: Gaia’s announcement that we have come to the season of birth.
Without our awareness—and sometimes unnoticed, nature shows us this every spring—the announcement from those small crocuses, bright happy daffodils and yellow forsythias which blossom without fail. The swelling vibrant and bursting energy that moves the sap and forces the buds to open and bloom may be our calling and awakening from winter as well. That burst of energy to clean, change our diet or other small rejuvenations; unseen energy that surges through body, mind and spirit that so often goes unnoticed or at least, unspoken. Watch what greens begin to appear in the grocery stores or farmers’ markets. Is this too a sign from nature, a calling of sorts to detox our bodies after our heavier winter fare?
Alkaline food detoxes our body—leafy greens, sprouts, berries, cherries, asparagus, grapefruits, lemons, spinach or dandelion greens available now for your choosing. See what local leafy greens appear in your neighborhood market, and how you might prepare them tonight? Or, are you more of a ‘blender chef’? See the green shake recipe below. You might also try sipping hot water every day for two weeks. The hot water will dilate, hydrate and begin to detoxify your tissues and encourage your lymph system to move sort of like the sap. (Smiling) Ancient cultures have lived within the harmony of natural cycles. A balance of yin and yang promotes health and harmony. Understanding this balance within your body is key. Happy spring!
Delicious Green Shake!
In Vitamix, place all ingredients, blend and enjoy the benefits of health and vitality!
- 2-3 generous handfuls of baby organic spinach
- 2-4 leaves of organic kale. (I use the leaves and save the big stems for my green juice.)
- A big handful of fresh organic sunflower sprouts
- 1 ripe avocado scooped and placed in blender (The seed has more phytonutrients than the actual ‘fruit’-feel free to add it to your shake. The Vitamix will easily incorporate it right into the shake!)
- 1 ripe banana (Option: I like to freeze mine and just break them into 2-3 pieces. Peel before freezing and put them into a zip lock bag.)
- 1-2 scoops of “live” organic powdered greens such as Green Organics
- Optional scoop of organic protein powder such as Green Organics “Smooth Vitality”
- Udo’s Oil 3-6-9 or Flax oil to taste
- 4+ cups Kangen water 9.5 or pH preference
(A few frozen strawberries, blueberries, raspberries or even a lemon can be added for a bit of sweetness or more flavor—as in the case of lemon. Other veggies that can be added to the shake are cucumber, celery, asparagus, ginger, garlic. Be creative—but try to keep the shake mostly green and mostly veggies! J )
Clinical studies show that proper nutrition reduces oxidative stress, positively impacts markers of systemic inflammation, helps support a healthy immune system, helps protect DNA, and promotes Cardiovascular wellness. Visit: http://www.thepowerofph.com
Gluten is often hard to digest. Many of us are allergic to wheat and don’t know it. Many more of us are eliminating gluten from our diet because we feel the negative effects, or something being “slightly off” after we eat wheat in Pizza or a sandwich; hours later or even the next day. Wheat acts like a kind of glue in our body and can cause allergies, bloating, chronic indigestion, constipation or gas, brain fog, candida and mineral deficiencies. Wheat products are heavily subsidized and promoted by the government, and the food industry incorporates gluten into almost all breakfast cereals, cookies, cake and crackers. If you think you have a sensitivity or allergy, remove all wheat and gluten products from your diet for 4-6 weeks and see how you feel. Try instead gluten-free grains, such as amaranth, brown rice, buckwheat, millet, quinoa, sorghum and teff. To help introduce you to a new way of being, supporting a gluten-free lifestyle, and a healthier you, I include this tasty coconut cashew cookie out of the cookbook, The Whole Life Nutrition Cookbook. These cookies are also vegan, meaning they contain no eggs or dairy.
Coconut Cashew Cookies
Makes 1 Dozen Cookies
1/3 cup softened virgin coconut oil
1/4 cup maple syrup or agave nectar
2 tablespoons whole cane sugar
1/4 teaspoon sea salt
2 teaspoons vanilla
1 cup brown rice flour
1/4 cup tapioca flour
1/2 to 1 cup shredded organic coconut
1/2 cup raw cashews, ground
1 teaspoon baking powder
1 teaspoon xanthan gum
Organic chocolate chips, optional
1. Preheat oven to 350 degrees F.
2. Place coconut oil, maple syrup, sugar, sea salt, and vanilla into a medium bowl and blend on high with electric beaters for about 2 minutes.
3. Place cashews into a coffee grinder and grind until finely ground.
4. In a separate bowl, mix together the brown rice flour, tapioca flour, coconut, ground cashews, baking powder, and xanthan gum. Pour the wet ingredients into the dry ingredients and mix together with an electric mixer until well combined. Add water, one tablespoon at a time, if the mixture seems to dry. Fold in chocolate chips if desired.
5. Grease a cookie sheet with coconut oil. Form dough into balls then gently flatten between the palms of your hands. Place on cookie sheet. Bake for 12 to 15 minutes. Cool on a wire rack. Cookies will be somewhat crumbly when hot and will harden as they cool.
Cathy Silver, HC
Holistic Health Coach &