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Designed Healthy Living Blog
Friday, April 24 2015
Tomato Walnut Salad

Tomato Walnut Salad

3 Tomatoes, chopped

2 Green bell peppers, seeded and chopped

½ Cup chopped walnuts

¼ Cup fresh parsley leaves, chopped finely

1½ Tablespoons molasses

Extra-virgin olive oil to taste

Salt and pepper to taste

In a salad bowl toss together the tomatoes, peppers, walnuts, parsley, molasses, olive oil and salt and pepper to taste.

Recipe can also be found here:

Posted by: Annette Reeder AT 08:00 am   |  Permalink   |  Email
Friday, April 17 2015
Daniel Fast Cabbage Rolls

Daniel Fast Cabbage Rolls

12 Large cabbage leaves- regular or Napa

2 Tablespoons olive oil

3 Tablespoons olive oil

2 Tablespoons lemon juice

½ Pound mushrooms- sliced

1 Cup chopped onion

1 Cup cooked brown rice

2 Cups white beans

1 Cup shredded carrot

2 Tablespoons chopped parsley

1 Teaspoon crushed oregano

½ Teaspoon salt

¼ Teaspoon pepper

8 Ounces tomato sauce

1 Teaspoon Italian herbs

Preheat oven to 350 °.

Bring a large pot of water to boil; cook cabbage leaves, a few at a time for about 2 minutes or until softened. Drain and cool.

Heat oil over medium heat in a large skillet; sauté mushrooms and onion until tender.

Add rice, beans, carrot, parsley, oregano, salt and pepper; stir gently until well blended.

Prepare a shallow 2-quart baking dish by brushing with vegetable oil. 

Spoon mixture onto individual cabbage leaves; roll up and place seam-side down on baking dish.

Cover with foil and bake at 350 ° for 30 minutes.

Heat tomato sauce and Italian herbs in a small saucepan, stirring often to prevent sticking. Serve cabbage rolls with heated sauce.

Makes 6 servings.

Recipe can also be found here:

Posted by: Annette Reeder AT 11:12 am   |  Permalink   |  Email
Friday, April 10 2015
Better Bean Burgers

Delicious if topped with salsa or guacamole

3 Cups cooked kidney or black beans

1-2 Medium garlic cloves, finely chopped

3 Tablespoons tomato paste

1 Tablespoon red wine or balsamic vinegar

1 Teaspoon Dijon mustard

¾ Cup green onions, sliced- green tops and white onion

¼ Cup fresh parsley, chopped

2 Tablespoons fresh oregano, chopped (substitute 1½-2 tsp. dried oregano)

½ Teaspoon sea salt

Black pepper to taste

1¼ Cups rolled oats

½ Cup organic corn

1/3 Cup olives, chopped (optional)

¼ Cup diced red bell pepper (optional)

In a food processor or blender, combine the beans, garlic, tomato paste, vinegar, and mustard. Pulse until pureed. Add the green onions, parsley, oregano, salt, and pepper to taste, and process to break up and blend. Add the oats and pulse to begin to incorporate. Transfer the mixture to a large bowl and stir in the olives, corn and red pepper.

Refrigerate the mixture for 30 to 45 minutes, then shape into patties with your hands.

*Skillet Option: Lightly coat skillet with oil and cook on medium/medium-high heat.  Cook the patties for 6 to 8 minutes per side, or until golden brown.

*Oven Option: Bake the patties for about 15-20 minutes at 400 ° on an oiled pan, flipping once through cooking.

Makes 6-7 patties.

Recipe can also be found here:

Posted by: Annette Reeder AT 10:35 am   |  Permalink   |  Email
Friday, April 03 2015
White Bean Dip

White Bean Dip

¾ Cup dried white beans

1 Bay leaf

¼ Cup bean cooking liquid

2 Medium cloves garlic, minced

2 Tablespoons chopped fresh dill

2 Tablespoons chopped fresh mint

1 Tablespoon chopped fresh flat-leaf parsley

1 Tablespoon olive oil

2 Teaspoons fresh lemon juice

¼ Teaspoon salt

Red pepper powder- pinch to taste

Additional olive oil and fresh herbs for garnish

Soak the beans overnight in cold water. In the morning drain, reserving ¼ cup liquid.

Put the beans along with the reserved liquid in a blender or food processor and blend with the garlic, dill, mint, parsley, olive oil, lemon juice, salt, and red pepper powder. Add more oil or bean liquid if needed. Puree until smooth.

Taste, and adjust for seasoning, adding more salt or olive oil if desired.

Garnish with a generous drizzle of olive oil and a scattering of fresh chopped herbs.

Recipe can also be found here:

Posted by: Annette Reeder AT 10:30 am   |  Permalink   |  Email
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