HFE Magazine

August 30, 2014

Recipes 2

Filed under: Health Food Emporium,Inflammation,Recipes — Tags: — Gail @ 1:29 pm

Inflammation-Cooling Recipes

from Extraordinary Health Magazine
Sumptuous Chicken Stir Fry
Serves 6

2 chicken breasts, cut into strips
1 bunch of broccoli, cut into bite-size pieces
2 baby bok choy, cut into small pieces
3 whole carrots, cut into thin strips
3 stalks celery, cut into thin strips
2 medium onions, sliced into thin strips
2 red peppers, cut into strips
2 yellow peppers, cut into strips
1 cup snow peas
2 cloves garlic, minced
½ cup organic extra-virgin olive oil
1 cup water
Tamari sauce to taste

In a pan, use a little bit of coconut oil and tamari sauce and cook the chicken strips until cooked thoroughly. Set aside. In a wok, add water and bring to a boil. Add all the vegetables, except for the bok choy, and cook for about 7 minutes. Drain and place back in the wok. Add the bok choy and the cooked chicken strips. Mix the garlic, tamari and olive oil and add to the vegetables. Cook and stir for about 5 more minutes. Serve with brown rice or by itself.

Mango Mahi Mahi
Serves 4

4 6-ounce mahi mahi steaks
2 cups of mangos, peeled, seeded and diced
2 cups of tomatoes, diced
½ cup diced onion
fresh cilantro to taste
ground ginger to taste
pepper and salt to taste
1/3 cup freshly squeezed lime juice
2 Tablespoons organic extra-virgin coconut oil

Place the mahi mahi in a shallow baking dish. Mix half the lime juice and olive oil together and pour over the fish; cover and refrigerate for about 20 minutes. In a medium bowl, combine the other half of the lime juice, tomatoes, onion, cilantro, ginger, pepper and salt. Set aside for 10 minutes. Grill or bake the mahi mahi until just cooked through. Serve with the salsa on top.

Savory Spaghetti Squash
Serves 8

1 large spaghetti squash
3 large carrots, diced
2 large celery stalks, diced
1 large yellow onion, diced
1 large red bell pepper, diced
4 Tablespoons coconut oil
1 pound of fresh tomatoes, crushed
cayenne pepper (to taste)
2 Tablespoons dried basil
2 cloves garlic, minced
1 Tablespoon oregano
1 pound of organic, whole milk mozzarella cheese
½ pound of whole milk parmesan cheese, grated

Preheat the oven to 350 degrees. Slice the spaghetti squash lengthwise and place on a cooking sheet; bake for about 45 minutes or until the squash is tender. While the squash is baking, dice the carrots, celery, onion and bell peppers. Heat the coconut oil in a large pan and add the diced carrots, celery, onion and bell peppers. Saute for about 10 minutes on medium-high heat. Add tomatoes, cayenne pepper, basil, garlic and oregano.

When spaghetti squash is done, remove from the oven and cool. When it is cooled, scrape out the edible squash part and leave the skins. Place the squash in the bottom of a large baking dish. Add the cooked tomato and vegetable mixture to the top of the squash. Top with mozzarella and parmesan cheese and bake at 350 degrees for 30 minutes. Serve hot.

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