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Easy Healthy Recipes

Simple Pea Soup Recipe

Posted by Dr. Ben Kim on Apr 13, 2006
Healthy Soups

Ingredients: 

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

Directions:

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

Posted by Dr. Ben Kim on Mar 03, 2006
Healthy Salads

Ingredients:

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

Posted by Dr. Ben Kim on Feb 24, 2006
Healthy Meals

Ingredients:

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

Posted by Dr. Ben Kim on Feb 17, 2006
Healthy Meals

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

Posted by Dr. Ben Kim on Jan 28, 2006
Healthy Desserts

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

 

Mashed Split Pea and Shallot Recipe

Posted by Dr. Ben Kim on Dec 01, 2005
Healthy Meals

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

 

Mashed Garlic Sweet Potatoes Recipe

Posted by Dr. Ben Kim on Nov 17, 2005
Healthy Meals

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

 

Tabbouleh Wrap With Guacamole Recipe

Posted by Dr. Ben Kim on Nov 13, 2005
Healthy Meals

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

 

Zucchini Stuffed with Mushrooms and Chickpeas Recipe

Posted by Dr. Ben Kim on Oct 11, 2005
Healthy Meals

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

 

Carrot and Jicama Salad Recipe

Posted by Dr. Ben Kim on Sep 13, 2005
Healthy Salads

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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