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Easy Healthy Recipes

Happy Days Oatmeal Recipe

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Please note that quantities listed make one serving.

Ingredients: Read more

 

Sourdough Bread

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Above: Sourdough toast with creamy avocado slices and garden fresh Roma tomatoes and just a pinch of sea salt and freshly cracked black pepper. Read more

 

Sourdough French Toast With Blueberries and Maple Syrup

Here's a look at a fresh batch of French toast that I made over the weekend, served with blueberries and real maple syrup. I used traditionally fermented sourdough bread from a local bakery and eggs from free range birds. Read more

 

Mackerel to Fuel High Energy Days

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Typically, I aim to save my carbs for the evening, as I find that my energy is best throughout the day when I stick to mostly protein-rich foods with non-starchy vegetables. Read more

 

How to Make Korean Beef Short Rib and Radish Soup - Recipe Only, No Photos

The quantities listed make enough soup for 8 servings, assuming 2 pieces of short rib beef and 3-5 cubes of radish per bowl of soup.

Ingredients: Read more

 

How to Make Korean Beef Short Rib and Radish Soup

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The quantities listed make enough soup for 8 servings, assuming 2 pieces of short rib beef and 3-5 cubes of radish per bowl of soup.

Ingredients: Read more

 

Better Than Chocolate | Medjool Vs. Deglet Nour Dates

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From Our Mailbag:

Hey Dr. Ben!

I've been loving pecans and dates together since your post. For years I've had some chocolate in the evening with my tea, and with the pecans and dates combo I haven't had any cravings for chocolate! Read more

 

How to Make Cucumber Kim Chi

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Updated on May 21, 2019: Please note: Cucumber kim chi is best refrigerated and enjoyed right after making it. You can allow it to ferment before refrigerating as you would with cabbage kim chi, but because cucumbers tend to go soft a lot quicker than cabbage, it's best to think of this dish as a crisp, refreshing salad/side dish. Enjoy! Read more

 

How to Make Jap Chae - Korean Glass Noodles with Vegetables Recipe

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The star of this dish is a highly unique Korean food product: glass noodles that are made with sweet potato starch.

These gluten-free noodles are often called glass noodles because when cooked, they take on a brilliant, translucent look.

In Korean, these noodles are called dang myung, and they look like this right out of the package: Read more

 

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