Eat to Live recipes

from Extraordinary Health Magazine

Stuffed Peppers Yield: 6 servings

6 red peppers
1 lb. ground beef, venison or buffalo
1 medium onion, finely chopped
1 small can tomato paste
1 c. beef stock
½ tsp. each of thyme, rosemary and oregano, fresh or dried
2 cups basic brown rice
¼ c. toasted pine nuts
Sea salt and freshly ground pepper
1 c. grated Parmesan or cheddar cheese

Carefully remove stems from peppers, slice in half lengthwise and remove seeds. Brown meat in a heavy skillet until crumbly. Add onion, tomato paste, beef stock, and herbs. Bring to a boil, and cook until liquid has reduced by about one half. Stir in rice and pine nuts and season to taste. Set the pepper halves in a buttered glass baking dish. Fill each with stuffing and top with cheese. Bake for about 1 hour at 350 degrees.

Source: Sally Fallon, Nourishing Traditions

Cream of Vegetable Soup Yield: 6-8 servings

2 medium onions or 3 leeks, peeled and chopped
2 carrots, peeled and chopped
4 Tbsp. butter
4 medium baking potatoes or 6 red potatoes, washed and cut up
2 qt. chicken stock or combination of water and stock
Several sprigs fresh thyme, tied together
½ tsp. dried green peppercorns
4 zucchini, sliced
Sea salt or fish sauce and pepper to taste

This basic vegetable soup recipe is a perennial favorite—and it’s a great way to get your children to eat zucchini! Melt butter in a large pot and add onions or leeks and carrots. Cover and cook over lowest possible heat for a ½ hour. The vegetables should soften but not burn. Add potatoes and stock to the pot. Bring to a rapid boil and skim off any impurities that may rise to the top. Reduce heat, add thyme sprigs and crushed peppercorns. Cover and cook until the potatoes are soft. Add zucchini and cook until they are just tender—about 5-10 minutes. Remove the thyme sprigs. Puree the soup with a hand-held blender. Season with salt and pepper.

Source: Sally Fallon, Nourishing Traditions

Oriental Style Salmon Yield: 6 servings

2 lbs. salmon filets
4 Tbsp. sesame seeds
2 Tbsp. rice vinegar
3 Tbsp. soy sauce
2 Tbsp. fish sauce (optional)
2 Tbsp. toasted sesame oil
1 Tbsp. grated ginger
1 bunch finely chopped green onions
3 cloves garlic, minced
3 Tbsp. fresh chives (optional)
Grated rind of 1 lemon

Place salmon filet skin side down in an oiled Pyrex baking dish. Combine all other ingredients and pour over fish. Cover pan with foil (but don’t let the foil touch the fish) and bake at 350 degrees about 15 minutes or until fish is just barely cooked throughout. Spoon remaining sauce over each cooked filet before serving.

Source: Sally Fallon, Nourishing Traditions