• Healthy Recipes from Boulder Holisitic Medicine

  • Carrot Ginger Soup - This soup is premier food and great for building lung strength

    Prep Time: 15 minutes 

    Cook Time: None 
    (Total time will vary with appliance and setting.) 
    Level of Difficulty: Quick and Easy! 

    • 1.5 cups chopped carrots
    • 1 Tbsp-white miso
    • 1 teas-minced ginger
    • 1 clove garlic
    • 2 cups water

    Place 3/4 cup of carrots in a bowl. Combine remaining carrots and the rest of the ingredients in blender and pulse until smooth mixture is formed. Pour blended ingredients over carrots in bowl and serve. 

    Courtesy of Brigitte Mars

    Prep Time: 30 minutes 
    Cook Time: 10 minutes 
    (Total time will vary with appliance and setting.) 
    Level of Difficulty: Quick and Easy! 

    by Robin Allegra

    • Applegate sweet Italian chicken sausage
    • onion and any other veggies you want to add
    • Jar of Pasta Sauce, your choice
    • Gluten free pizza crust either in frozen section or made with mix
    • Parmesan and mozzarella cheeses (or your choice)

    Sauté the sausage (after slicing thinly) and add onion and any other veggies. Once sausage is well browned and veggies are a cooked lightly, add jar of pasta sauce. Pre-bake pizza crust as directed. Spread sauce/sausage with veggies onto crusts. Cover in desired cheese. Bake at 350 for about 10 minutes.

    Good Gravy


    Prep Time: 15 minutes 
    Cook Time: none 
    (Total time will vary with appliance and setting.) 
    Level of Difficulty: Quick and Easy! 

    By Brigitte Mars

    Serve on Mashed Parsnips:

    • 1/4 cup olive oil
    • 1/4 cup Nama Shoyu or unpasteurized miso
    • 1/4 cup nutritional yeast
    • 1/4 cup water

    Combine all ingredients in a blender and puree. Serve in gravy boat. Makes 1 cup

    Jicama Crunch Sticks

    Prep Time: 15 minutes 
    Cook Time: none 
    (Total time will vary with appliance and setting.) 
    Level of Difficulty: Quick and Easy! 

    • 1 jicama, peeled and cut into thin strips
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon nutritional yeast (optional; not a raw product)
    • 1 teaspoon chili powder of your choice
    • 1/2 teaspoon Celtic saltToss together all ingredients. Makes 2 servings.

    Toss together all ingredients. Makes 2 servings.

    Mashed Parsnips or Rutabagas

    Prep Time: 30-45 minutes 
    Cook Time: none 
    (Total time will vary with appliance and setting.) 
    Level of Difficulty: Quick and Easy! 

    By Brigitte Mars

    • 8 parsnips, scrubbed, peeled, and chopped
    • 1 cup macadamia nuts, soaked overnight
    • 1 cup water
    • 1 teaspoon Celtic salt

    Combine all ingredients in a food processor. Pulse until a thick, smooth mixture forms. Serve with Good Gravy
    Makes 4-6 servings.

    Squash Soup

    Prep Time: 30-45 minutes 
    Cook Time: 30 minutes 
    (Total time will vary with appliance and setting.) 

    • 1 lrg butternut squash
    • 1 onion
    • 3 -4 stalks of celery
    • 16 oz can coconut milk (light or regular)
    • 32 oz-vegetable broth
    • Salt and pepper to taste
    • Options-add chipotle chilies for pizzazz
    • Garlic

    Bake squash at 425 until done. (For a smooth soup-pulse blend squash after cooking.) 

    Sautee onion and celery in olive oil. In slow cooker-start broth, add onions/celery, add squash-cook 30 min on medium heat.

    Courtesy of Robin Allegra 

    Sweet Potato Chips

    Prep Time: 15 - 30 minutes 
    Cook Time:
     15 minutes 
    (Total time will vary with appliance and setting.) 

    • Peeled/Thinly sliced sweet potatoes (as many as you like)
    • Olive Oil
    • Salt & Pepper
    • Fresh or Dried Rosemary

    Peel and slice thinly and as evenly as possible, sweet potatoes. Preheat oven to 350. Lay out on cookie sheet, just one layer at a time. Drizzle olive oil over them, sprinkle with salt and pepper and either fresh or dried rosemary. Bake it about 10 to 15 minutes; depending on how thin they’re cut and how well done you want them.

    by Robin Allegra

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