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Easy Healthy Recipes

Simple Pea Soup Recipe


8 cups frozen peas
5 cups vegetable or chicken broth
1 garlic clove, roughly chopped
2 tablespoons of organic butter
Sea salt and black pepper, to taste


Over medium to high heat, cook garlic in butter for 2-3 minutes. Add peas and cook for an additional 1-2 minutes.

Add vegetable or chicken broth, bring to a boil, then reduce heat to allow ingredients to simmer for 5 minutes with the lid on. Read more


Refreshing Cucumber Salad Recipe


1 large cucumber, peeled
1 large field tomato, diced
1/4 cup chopped fresh basil
1/4 cup finely chopped red onion
3 tablespoons house dressing, or 3 tablespoons of balsamic vinegar and sea salt, to taste

Directions: Read more


Vegetable Curry with Lemon Grass Rice


1 and 2/3 cups of coconut millk
2 teaspoons of coconut oil
1 and 1/4 cups of vegetable broth
6-8 ounces of Yukon or new potatoes, quartered
4 ounces of baby corn cobs
2 teaspoons of raw/unpasteurized honey
6 ounches of broccoli florets
1 orange, yellow, or red bell pepper, seeded and sliced lengthwise
Sea salt and pepper (optional) Read more


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


Healthy Gluten-Free Cookie Recipe


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)


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


Mashed Split Pea and Shallot Recipe


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


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


Mashed Garlic Sweet Potatoes Recipe


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)


Boil sweet potatoes for approximately 15 minutes or until quite tender. Drain sweet potatoes and put them in a big bowl. Read more


Tabbouleh Wrap With Guacamole Recipe


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


Zucchini Stuffed with Mushrooms and Chickpeas Recipe


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


Preheat oven to 350 degrees F (175 degrees C). Read more


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




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