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Easy Healthy Recipes

Traditional Kim Chi Recipe

If you're looking for a healthy kim chi recipe, you've stumbled upon the right page on the world wide web.

This is a printer-friendly version of our recipe for healthy kim chi. For a look at this recipe in pictures, please view: Read more about Traditional Kim Chi Recipe

 

Healthy Gluten-Free Cookie Recipe

Ingredients:

3 cups raw sunflower seeds (soaked in water overnight, drained)
10 pitted dates (soaked for 1 hour, drained)
1 cup chopped dried apricots (soaked for 1 hour, drained)
1 cup raisins (soaked for 1 hour, drained)
1 cup almond butter
1 tablespoon vanilla (optional)
1/2 teaspoon cinnamon (optional)

Directions:

Blend all ingredients in food processor to a nutty consistency. Roll into small balls and flatten out to about 1/4 inch thickness. Cover and refrigerate for one hour before serving. Read more about Healthy Gluten-Free Cookie Recipe

 

Mashed Split Pea and Shallot Recipe

Ingredients:

1 cup green or yellow split peas
1 tablespoon of extra virgin olive oil
3 shallots, finely chopped
1 teaspoon cumin seeds
1 large clove of garlic, chopped
4 tablespoons of organic butter, softened
Sea salt and ground black pepper (optional)
6-8 sage leaves, roughtly chopped (if available)
1 bay leaf

Directions:

Put split peas in a bowl and cover with plenty of cold water. Soak overnight on kitchen counter, rinse and drain before preparing dish. Read more about Mashed Split Pea and Shallot Recipe

 

Mashed Garlic Sweet Potatoes Recipe

Ingredients:

2 large sweet potatoes, peeled and cubed
1 and 1/2 tablespoons of unsalted, organic butter (omit if dairy-free)
1 garlic clove, minced
Sea salt and ground black pepper (optional)

Directions:

Boil sweet potatoes for approximately 15 minutes or until quite tender. Drain sweet potatoes and put them in a big bowl. Read more about Mashed Garlic Sweet Potatoes Recipe

 

Tabbouleh Wrap With Guacamole Recipe

Ingredients:

1 cup bulgur wheat
Handful of choped flat leaf parsley, fresh
1 bunch of green onions (about 4-6 rods), sliced
1/2 cucumber, diced
1/4 cup extra virgin olive oil
Juice of 1 large lemon
Sea salt and ground black pepper (optional)
4 wheat tortillas Read more about Tabbouleh Wrap With Guacamole Recipe

 

Zucchini Stuffed with Mushrooms and Chickpeas Recipe

Ingredients: 

4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin, or to taste
1 (15.5 ounce) can chick peas, drained and rinsed
1/2 lemon, juiced
2 tablespoons chopped fresh parsley
Sea salt to taste
Ground black pepper to taste

Directions:

Preheat oven to 350 degrees F (175 degrees C). Read more about Zucchini Stuffed with Mushrooms and Chickpeas Recipe

 

Carrot and Jicama Salad Recipe

This crunchy and tasty salad is best made with a good vegetable shredder called a mandolin. If you don't have a mandolin but want to buy one, try your local asian food supermarket. Almost all Korean supermarkets carry an excellent one for around twenty-five dollars.

Jicama is a white-fleshed root vegetable that is a good source of vitamin C. It adds a great crunchy component to salads.

Ingredients: Read more about Carrot and Jicama Salad Recipe

 

Marvelous Melon Smoothie Recipe

Ingredients:

1 ripe canary melon or honeydew melon
Juice of one lemon or lime, to taste

Directions:

Cut melon in half and scoop seeds out with a spoon. Use spoon to dig the flesh out of the entire melon and place melon chunks in blender.

Add 1/2 of lemon or lime juice and a little water if necessary to blend melon chunks into a smooth drink. If your blender isn't very strong, you may find it helpful to jiggle it around gently to get the melon chunks to drop towards the blades as it's blending. Read more about Marvelous Melon Smoothie Recipe

 

Sauteed Kale Recipe

Korean Rice Logs Recipe

Ingredients:

Sticky white rice or brown rice
Pack of roasted seaweed (nori) sheets
Sesame oil
Sea salt

Directions:

For white rice, cook 1 cup of rice with 1 and 1/2 cups of water. For brown rice, cook 1 cup of rice with 2 cups of water. Bring water to a boil and then turn heat to low setting and cook with lid on until rice is done.

Once the rice is ready, add sesame oil and sea salt, to taste. Be sure to add just a half teaspoon of sesame oil at a time, since authentic sesame oil is very flavourful and you won't need much. Taste frequently as you add sesame oil and salt and mix

If your seaweed sheets are larger than about 4 inches by 2 inches, cut them to this size with scissors. Use a spoon to place a small amount of rice/sesame oil mixture onto each small sheet of seaweed, roll each one up with your fingers, and gobble them up. Read more about Korean Rice Logs Recipe

 

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