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Vegan Stuffed Eggplant

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This vegan stuffed eggplant is roasted in the oven so the veggies get caramelized and delicious!

vegan stuffed eggplant

Sometimes when I make a vegan dinner, I brace myself for complaints from my diners. When I say my “diners” I mean my family. And when I say complaints I mean I get grunts and groans because there’s no “real food” and “not enough protein.” This is B.S. But, I aim to please, so I’ve been working on more filling and “meatier” vegan recipes. This vegan stuffed eggplant is a crowd pleaser.

When I made this recipe last week, I knew the time was right because Steve had just come home from a guys trip and I know when he comes home from one of these trips, he feels like he needs to clean up his act and eat healthy. So, call me a chicken, but I waited for this time to test out this recipe on him. It worked like a charm. He loved it so much that he even took some of the leftovers with him for lunch the next day. In my book, that’s a big win!

I am not a big fan of meat substitutes. I just don’t appreciate faux foods, I guess. I see lots of recipes that look awesome using faux meat products, but I’d almost always rather eat my meals without them. And, I don’t like to eat a lot of soy, so I shy away from tofu.

I do, however, love eggplant. Eggplant, when cooked well, is as satisfying as meat.

This eggplant dish is filling, delicious, healing, and fills the need for “meat” that my non-vegan eaters look for. And I hid some semi-spicy peppers in the mix, so there are some delicious surprises inside.

In Chinese medicine, we use eggplant to help reduce inflammation, lessen pain, and smooth your digestion. What a delicious way to heal…

The filling here is made with lots of tomatoes and peppers and onions and it is amazing. The stuffed eggplant roasts in the oven and the tomatoes get caramelized and sweet. I melted some vegan mozzarella on some of these vegan stuffed eggplant and I left some plain. Melting the cheese really took them up a level… OMG this is so good!

For another crowd-pleasing eggplant recipe, try my Paleo Eggplant Meatballs.

vegan stuffed eggplant

vegan stuffed eggplant

Here are some of the healing ingredients in this vegan stuffed eggplant recipe:

In eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! During cold and flu season, I recommend onions to everyone, and in lots of ways and forms; they actually can rid the body of bacteria.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

vegan stuffed eggplant

Vegan Stuffed Eggplant
5.0 from 1 reviews
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Recipe type: eggplant, main dish, vegetables, vegan, paleo, vegetarian
Cuisine: recipe inspired by: The Iron You
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is a vegan main dish that even meat eaters will love. It gets roasted in the oven, so the veggies get caramelized and sweet... it's so good!
Ingredients
  • 4 slender eggplants
  • sea salt and black pepper
  • 1 Tbs extra-virgin olive oil, plus more from brushing the pan
  • 1 med onion, chopped
  • 1 pint grape tomatoes, cut in half
  • 1-1/2 cups baby spinach, torn into pieces
  • 8 garlic cloves, smashed
  • ¼ cup jarred sliced pepperonci or banana peppers
  • 2 Tbs tomato paste
  • 1 tsp coconut sugar
  • dried hot red pepper flakes, to taste
  • vegan mozzarella cheese (optional)
Instructions
  1. Preheat the oven to 450°F.
  2. Slice the eggplants lengthwise until they are almost sliced all the way through, but not all the way through.
  3. Sprinkle a pinch of sea salt onto each half of eggplant, then place them in a colander and let them sit for 30 minutes (this helps remove some of the water and bitterness from the eggplant).
  4. Place the eggplants, partially opened, on a baking sheet lined with parchment paper, and then place them in the oven and bake for 25 minutes.
  5. Meanwhile, heat a large skillet over medium heat and add 1 Tbs oil.
  6. Add the onion, tomatoes, spinach, garlic, peppers, and tomato paste to the skillet and sauté, stirring until the vegetables start to soften, about 10 mins. Season with salt and pepper.
  7. Stir in the coconut sugar and red pepper flakes.
  8. Open the eggplants so they are butterflied, and place them in a baking dish.
  9. Reduce the oven temperature to 350°F.
  10. Spoon the filling evenly into the eggplant.
  11. Roast in the oven for 45 mins. (If using vegan cheese, slice some up and tuck it into the eggplants when there is about 10 mins of cooking time remaining.)

vegan stuffed eggplant

Paleo Beefaroni

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If you liked beefaroni when you were a kid, you will love this healthy grownup Paleo Beefaroni!

paleo beefaroni

Sometimes people who don’t know me really well tell me they are intimidated to cook for me. The prevailing thought is that I only eat gourmet, chef-y kind of foods. This couldn’t be farther from the truth. I’m going to admit something to you now: my all-time favorite go-to comfort food is a bowl of pasta with ketchup. I know… gross, right? Granted, I use chickpea or almond pasta and sometimes I use homemade ketchup, but still… pasta with ketchup. I love it… don’t judge me…

When I was a kid, I ate lots of food from cans. My siblings and I loved it. Our cupboards were filled with canned raviolis, beefaroni, spaghetti-O’s, and more. I remember coming home from school, opening up a can, and eating straight from the can with a fork without even heating it up. I wouldn’t touch that food today, but I do love to take these simple comfort foods and healthy them up.

A lot of people think I’m a vegan or a vegetarian. Nope.  It’s just another common misconception. I’m not a vegan. Not even a vegetarian.  I do go through veg phases, but I feel best with a little meat in my diet. But, I feel strongly about making sure that meat is organic and grass-fed. Non-organic beef has too many hormones in it that increase estrogen in your body… and this is not good for anyone. Combining great quality beef with a paleo pasta (I used a chickpea pasta here), turns old fashioned beefaroni into a nutrient-packed healthy meal. Hmmm…. maybe next time I’ll add a little kale or spinach…

When I made this paleo beefaroni recipe, I made a huge pot of it because instinctively I knew that it would be a bit hit with everyone I came in contact with.

If you know me at all, you know that there is always a pot of something on the stove — oftentimes, something experimental. And, if you open my fridge — which I encourage all of my guests to do freely and often — you will always find a few leftovers. So, I made a huge pot of paleo beefaroni, and I put the big pot in the fridge. Over the next few days, it was gone. It’s really good and it reheats really well.

So, make a big pot of this. I mean, if you have guests or a big family, or some pasta-loving friends, make sure you at least double this recipe. You won’t be sorry.

For another great pasta fix, try my recipe for Paleo Pasta Carbonara.

paleo beefaroni

paleo beefaroni

Here are some of the healing powers in this paleo beefaroni recipe:

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular… I used a chickpea penne for this recipe and it was awesome!

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I recommend using grass-fed organic ground beef for this recipe.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections. You can add as many fresh tomatoes as you like to this recipe.

paleo beefaroni

Paleo Beefaroni
5.0 from 1 reviews
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Recipe type: pasta
Cuisine: paleo, comfort food, beef, meat
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is 100% more delicious than old-fashioned canned beefaroni. This paleo version is delicious, simple, and so healthy!
Ingredients
  • 8 oz pasta (I used this paleo chickpea pasta), but you can use an almond pasta to keep this totally Paleo
  • 1 Tbs extra-virgin olive oil
  • 24 oz jar of marinara or spaghetti sauce (I like this one)
  • 1 lb grass-fed, organic ground beef
  • 1 med onion, chopped
  • 6 cherry tomatoes, quartered
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • sea salt and black pepper, to taste
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • Parmesan cheese (optional) (I used a vegan Parmesan)
Instructions
  1. Cook pasta al dente. Note: when cooking paleo pastas, I recommend checking them at least 2 or 3 minutes sooner than the package recommends; if you overcook it even a little, it turns into glue! When it's done, drain it.
  2. Meanwhile, heat the oil in a large pot over medium heat.
  3. Add the onions and beef and season with salt and pepper.
  4. Cook, stirring, and breaking up the beef with a wooden spoon, until the meat is no longer pink and the onions are softened.
  5. Add the rest of the ingredients and stir to combine. Reduce the heat to low and simmer 10 minutes.
  6. Add the drained pasta to the meat sauce. Stir gently to combine.
  7. Ladle into bowls.
  8. Serve with Parmesan cheese if desired.

paleo beefaroni

White Bean And Kale Soup

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This healing White Bean And Kale Soup is light and comforting at the same time… it’s so delicious!

white bean and kale soup

It’s the middle of the week and that means it’s about time for me to make a big pot of soup. On Sundays and Mondays, oftentimes I feel like creating more complex dishes. You know the kind… the ones that have separate sauces and lots of different components. The one’s that make your kitchen look like a bomb dropped on it. But, come mid-week, I’m all about the one-pot meal. And today, it’s a soup kind of day.

I find all soup comforting. Maybe it’s because it’s served in a bowl. Or maybe it’s because I love the great aroma of all of the things cooking together in one big pot. Or, maybe it’s because I love hot food. I guess it really doesn’t matter why… but it’s a good thing.

And, I’m a firm believer that soup is not just for winter.

I live in the city now, and if you would have told me before I moved here that I would be eating soup year round, I’d have thought you were crazy. I mean, the city in the summer can be really HOT. But, at our house in the burbs where we often kept our windows and doors open to feel the summer breeze, eating soup was a great thing to do as the night cooled down.  Moving into the city though has caused me to pump up the AC way more than I’m used to, so soup season extends here too — sometimes it’s freakin’ cold in here even in the summer!.

But, adapt we must… so the AC cranks up as soon as it gets warm. And, soup season seems continue on much more naturally because sometimes it’s really freakin cold in here… even in the summer.  Haha… how times change.

So, about this particular soup. It really is comforting. And it’s healing. And it’s one of those soups that lets you actually feel the energy seeping into your body as you eat it. Really, you can.

The white beans get a great creamy texture as they cook down. And then to make the soup even creamier, I blended up a little of it and stirred it back into the rest. The fresh rosemary gives it a really awesome herby taste and well, you are just going to love it.

I love to put raw Chinese herbs into my soups while they are cooking. And, depending on what my body needs at the time, I choose my herbs accordingly. This is a totally optional step, and doesn’t effect the recipe at all, but I’d love to help you learn to do this too — because infusing your soup with herbs is just awesome. I put some energy/qi-building herbs in this pot of white bean and kale soup and oh my… it’s like magic.

I have made this soup many times. I’ve seen so many different versions of this soup on so many different blogs that it makes me switch up the recipe a little bit each time I make it but I’ve never been disappointed. This time, as I was about to fire up the stove, I saw yet another recipe for it on one of my favorite blogs: The First Mess. It looked so good, that I had to change up my recipe yet again and implement some new components. I have to give a big thank you to Laura because this is the best version of white bean and kale soup yet!

Another great soup recipe you will love is my Cauliflower Chickpea Soup.

white bean and kale soup

white bean and kale soup

Here’s some of the great healing ingredients in this white bean and kale soup:

Kale is everywhere these days. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. Make sure you clean the kale leaves thoroughly and remove the center thick stems if they bother you (I don’t like to eat these think stems). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Rosemary is great for your digestion, your heart, and your libido. It also can help boost your energy.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Also, whenever I cook anything with some liquid, I like to add some Chinese herbs for whatever conditions I feel need help at the time. One of my favorites is Huang Qi (Astragalus). It is great for an over-all strengthening of the body and it’s energy. So, when I set this pot to simmer, I added some raw Huang Qi and let it infuse into the soup.

white bean and kale soup

White Bean And Kale Soup
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Recipe type: soup, vegan, vegetarian
Cuisine: recipe adapted from: The First Mess
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This soup is like energy in a bowl. In a delicious and creamy form. Yum!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 rib of celery, chopped
  • sea salt and black pepper, to taste
  • 2 garlic cloves, minced
  • 2 sprigs fresh rosemary, leaves finely minced
  • 2 15-oz cans white beans, drained and rinsed
  • 1 bunch Lacinto (black) kale, thick center ribs removed and discarded, leaves chopped
  • 4 cups vegetable broth
  • dried red pepper flakes, to taste
  • juice of ½ lemon
  • 1 stick Huang Qi/Astragalus (optional)
Instructions
  1. In a large soup pot, heat the oil over medium heat.
  2. Add the onion, carrot, and celery.
  3. Season with salt and pepper, and cook, stirring until the veggies soften a bit, about 5 minutes.
  4. Add the garlic, rosemary, beans, and broth.
  5. Bring to a boil, then reduce to a simmer.
  6. Ladle ⅔ of the contents of the pot into a blender and blend until smooth, then stir this smooth mixture back into the pot with the rest.
  7. Stir in the kale.
  8. Cover the pot and cook for 20 minutes.
  9. Remove from heat and stir in the lemon juice.
  10. Season to taste with salt and pepper.
  11. Enjoy!

white bean and kale soup

Paleo Meatloaf

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Sometimes you just need a comforting paleo meatloaf… and oh how good the leftovers are…

paleo meatloaf

I’m a pretty fickle foodie. One month I’m all gung-ho vegan and then another month I’m all about the meat. This month I’m a little bit vegan and a little bit meat-y. But, I am almost always a Paleo eater. I learned many years ago that my body feels best without grains and without dairy. But, if I eat grass-fed organic meat, I’m also good. So, believe you me, I love to take advantage of those facts.

This meatloaf came to be last week when I was craving meat. I didn’t even realize it at the time, but all week long I was making recipes out of various types of ground meat. It’s making me laugh now when I think back on Steve’s face when I put a different variety of meatballs in front of him several meals in a row. Then, I moved on to meatloaf. Which I happen to love.

Truth be told, I love meatloaf, but nobody else in my house does. So, that means there’s a boat-load of leftover meatloaf in my fridge each time I make it. Have you ever made a leftover meatloaf wrap for lunch… OMG it’s sooooo good. And this time, I even made a bolognese sauce out of a few slices. Then, I made a sweet potato hash with meatloaf chunks one day. I don’t know why, but my family will eat all of these reconstituted meatloaf recipes, but they back away from the fresh thing. Go figure.

I’ve probably made hundreds of different types of meatloaf over the years. I figured it was about time I made a traditional meatloaf that was also paleo-friendly.

Take my word for it, you are not going to miss the bread in this meatloaf. And your gut will thank you. Oh, and your tastebuds will be pretty happy too…

This meatloaf has no grains and no dairy. It’s made with homemade ketchup, but you can buy a jar of paleo ketchup if you’d prefer to use that. I hid some hemp seeds in the loaf for some extra nutrition and I ground up some zucchini for a little added moisture. I think the next time I make it, I may even try to substitute some mushrooms for the zucchini and see how that tastes.

Bottom line: even if your family says no to meatloaf — like my crazy crew — make this anyway, because you will love it, and the leftovers are amazing!

If you like this recipe for paleo meatloaf, you will also love my recipe for Paleo Cheese-Stuffed Meatballs!

paleo meatloaf

paleo meatloaf

Here are some of the awesome healing powers of this paleo meatloaf:

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I use grass-fed beef whenever possible.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

In eastern medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

paleo meatloaf

Paleo Meatloaf
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Recipe type: paleo, whole30
Cuisine: meatloaf, comfort food
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This meatloaf is comfort food to the max. It's got everything you need and want and it makes for the best leftovers ever!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 medium onion, chopped
  • sea salt and black pepper, to taste
  • 5 garlic cloves, chopped
  • 2 lb ground beef
  • 1 small zucchini, grated and squeezed as dry as possible
  • ⅓ cup almond flour
  • 2 eggs
  • 3 Tbs ketchup
  • ⅓ cup minced fresh parsley
  • ⅓ cup hemp seeds
Instructions
  1. Preheat your oven to 375°F.
  2. Line a 9x5-in. loaf pan with parchment paper.
  3. In a skillet, heat the oil over medium heat.
  4. Add the onion and some salt and pepper.
  5. Cook, stirring, until the onions begin to soften, then add the garlic and stir for an additional 30 seconds.
  6. In a large bowl, combine the ground meat, squeezed grated zucchini, almond flour, eggs, ketchup, parsley, and hemp seeds, and cooked onion mixture.
  7. Get in there with your hands, and mush it up until combined.
  8. Put the meat mixture into your lined loaf pan and spread it out evenly.
  9. Bake for 30 minutes, then spread the ketchup on the top and bake for an additional 40 minutes, or until its' cooked through.
  10. Remove from oven and let cook slightly.
  11. Slice and enjoy.
  12. Store the leftovers in the fridge and make lots of great stuff with it all week!

paleo meatloaf

Creamy Sweet Potato Bowl

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This creamy sweet potato bowl is the most comforting bowl of creaminess ever… and it’s great for your digestion!

creamy sweet potato bowl

It’s Monday and it’s the first day of spring! So, happy spring… I know, the weather report says there’s another snow storm coming this week here in New York… but outside today it actually smells a little like the warmer weather might actually be on its way. Yup, even here in the city I can smell it. I can tell. I swear. It’s going to be spring soon. Fingers crossed.

Right before this past weekend, I was trying to step over one of my dogs who was sprawled out on the floor, and I got my toe caught on a chair leg in my living room and now it’s broken. Oh my, have you ever broken a toe? It’s really painful and you really do see stars. And there’s not much you can do to make it heal quickly. You never realize how many things you do during the day until you are restricted because of an injury. What I’m finding is that because I can’t do yoga for a little while or go on long walks in the park with the dogs, I have extra time to myself, and for me that means extra time in the kitchen.

I’m a big believer in not feeling sorry for myself. Especially over something fairly minor like a broken toe.

But, I’m also a big believer in doing whatever I can to make myself feel better. So, I allowed myself a few minutes of cursing and despair, and then I thought about what this injury would give me the excuse to do that I don’t usually get a chance to do. You know, like binge watching something mindless or reading more books than usual…. or cooking even more.

And, one of the things that always makes me smile is reading all of my favorite food blogs. When I saw Caitlin’s awesome recipe for a sweet potato breakfast bowl on From My Bowl, I just knew I had to made a version of it.

Okay, so here’s where I connect the dots of my ramblings… creamy, comforting, warming bowls of food always make me feel better. That’s how this creamy sweet potato bowl came to be. This bowl actually made me so happy that I made it three days in a row. And, if I hadn’t run out of some of the ingredients, I could have continued to make it for a few more days.

One of the awesome things about this recipe is that you can customize it any way you like. And it’s really easy. All you do is roast the sweet potatoes and combine the flesh with a few ingredients. After you scoop the creamy mixture into your favorite bowl, you can top it with whatever makes you happy. I was so in love with the bowl I made the first day, I made it exactly the same way each day I ate it… and I rarely eat the same exact thing twice. So, I highly recommend this creamy sweet potato bowl recipe it appears below.

creamy sweet potato bowl

creamy sweet potato bowl

Here are some of the healing ingredients in this creamy sweet potato bowl:

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Pomegranate seeds nourish the blood. In Chinese medicine, we know that many illnesses and conditions are caused by the body making poor quality blood. Pomegranate seeds are great at helping the body make good quality blood. They are also good to combat diarrhea, anemia and incontinence.

In eastern medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond milk and can also include almond butter.

Cinnamon is one of the best herbs to warm the body. It’s great if you have a cold. If you are nauseous or have diarrhea, go for the cinnamon. It also gives you energy and helps with menstrual pain. Cinnamon is a Chinese herb: “gui zhi” is the cinnamon twig and “rou gui” is the cinnamon bark. Both are warming and are used for a variety of ailments. In the winter I add cinnamon to all sorts of foods. It helps with the common cold, swelling, various menstrual issues and some aches and pains. Be careful with it if you have a fever because it is so warming.

Research shows that pumpkin seeds may reduce blood sugar and increase bone density. And, because they are rich in iron, they are good if you are tired or have anemia. In Asian medicine, pumpkin seeds are sometimes used to get rid of intestinal parasites and to decrease inflammation in the body.

Sunflower seeds help lower blood pressure and can relieve headaches and dizziness. In Eastern medicine we recommend eating sunflower seeds if a person is troubled by certain severe intestinal symptoms like dysentery, or intestinal worms or certain parasites. These seeds also contain calcium and magnesium and have anti-aging properties. In Chinese medicine they are often prescribed to get rid of rashes. I like to use sunflower seed butter in this recipe.

creamy sweet potato bowl

Creamy Sweet Potato Bowl
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Recipe type: vegan, vegetarian, main course, sweet potatoes, vegetables
Cuisine: recipe adapted from: From My Bowl
Author:
Prep time:
Cook time:
Total time:
Serves: 2
This is so creamy and comforting and it can be customized any way you like. Make one of these bowls for breakfast, lunch, or dinner... it will put a smile on your face and heal you at the same time.
Ingredients
  • 1 large sweet potato
  • ½ cup almond milk
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract
  • 1 Tbs sunbutter (sunflower seed butter) or almond butter (Here's the sunbutter I like)
  • sea salt, to taste
  • toppings: pomegranate seeds, pumpkin seeds (Here's some sprouted ones), cashew yogurt (or another non-dairy yogurt)
Instructions
  1. Preheat your oven to 400°F.
  2. Poke a bunch of holes in your sweet potato with a fork.
  3. Place the sweet potato on a piece of foil or a small baking sheet and roast in the oven until cooked through -- about an hour.
  4. Remove the potato from the oven and slice it in half.
  5. Scoop the flesh into the bowl of an electric mixer. Add the almond milk, nut butter, cinnamon, and sea salt. Mix until completely creamy. (You can also use a hand mixer or a blender for this.)
  6. Scrape the creamy mixture into 2 bowls.
  7. Top with pomegranate seeds, pumpkin seeds, and a big dollop of yogurt.
  8. Enjoy!

creamy sweet potato bowl

Baked Eggplant Chickpea Skillet

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I was craving veggies, but also comfort food… so I made this baked eggplant chickpea skillet for dinner. It’s like a cross between eggplant parm and a Moroccan chickpea stew and it hits all the right spots!
baked eggplant chickpea skillet

I’m not sure why, but every time I see a food described as a “skillet” I think it must be awesome. I’m a sucker for any type of breakfast skillet on any menu anywhere. So, when I have the chance to actually describe one of my dishes as a skillet, you can be sure I’m going to go for it. So, here’s my baked eggplant chickpea skillet.

People always ask me: “What are you?” in terms of my diet. I’m not sure what to answer anymore except that “I’m whatever is good for me at the time.” Last week I was on a meat kick and I made a huge meatloaf and a chicken curry dish and the biggest piece of salmon you’ve ever seen. The best part was that this big protein-fest made for the best leftovers ever. But now, I still have some left in the fridge, and I really can’t even look at it anymore. I mean, there’s only so many times I can eat the same thing no matter how many creative ways I re-invent it. And some of the ingredients I used aren’t dog friendly… ugh. Note to self: scale down on the number of servings!

Last night was my niece’s engagement party. It was soooo nice. A few of us wanted to eat a light dinner beforehand so we wouldn’t pig out on all of the enticing appetizers. I opened the fridge, looked in, saw all of the same food, and I just couldn’t do it. I so wished I had already made this baked eggplant chickpea skillet so that we could sit there with a bunch of forks and dig into that skillet! (By the way, the Poke bowls we ended up ordering in were so good!)

This week I’m feelin’ the veggies and I want to cook some vegan dishes, and even though I wished this food had been ready to eat last night, I’m happy it’s here today! This dish is healthy, clean, and comforting all at the same time. The first time I made this dish it was because I had seen a recipe for an eggplant and chickpea casserole from The New York Times and I just had to make a version of it.

Did you know that in Chinese medicine we use chickpeas to elevate the mood? Haha, I know that’s a pretty random thought here, but I just think it’s so awesome… And, this dish did make me happy…

It’s not quite prime farmers market season yet here in New York, so when I shopped for this dish I went to Whole Foods. They had more different types of eggplant than I’ve ever seen in one place. And they were so pretty. It took me awhile to choose which ones I wanted but I ended up choosing some long thin, light purple Japanese eggplants because there are no bitter seeds and the skin is really thin and not too noticeable. If you have a picky eggplant eater, I highly recommend this variety.

But… ooh, the white and neon purple striped eggplants… oh my! They are just so pretty. I’ll have to try those next time…

If you are a skillet freak like I am, you should also try my recipe for Vegan Skillet Zucchini Parmesan.

baked eggplant chickpea skillet

baked eggplant chickpea skillet

Here are some of the awesome things this baked eggplant chickpea skillet can do for you:

In eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

baked eggplant chickpea skillet

baked eggplant chickpea skillet

Baked Eggplant Chickpea Skillet
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Recipe type: stew, skillet, vegan, Moroccan, paleo
Cuisine: recipe adapted from: The New York Times
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This dish is warming, comforting, healing, and it's vegan. The sauce is slightly Moroccan in flavor and it compliments the eggplant so well. And it comes in a skillet!
Ingredients
  • 3 medium, thin, Japanese eggplant, sliced in half vertically, then sliced horizontally into ¼- to ½- inch thick half moons
  • extra-virgin olive oil, for brushing the eggplant
  • For sauce:
  • 1 medium onion, cut in ½, then sliced thin
  • 1 Tbs extra-virgin olive oil
  • 5 garlic cloves, smashed
  • sea salt and black pepper
  • 1 28-oz can chopped tomatoes
  • 1 Tbs tomato paste (I love this one -- it comes in a jar!)
  • 1 tsp coconut sugar (here's an organic one)
  • ¼ tsp cinnamon
  • 6 fresh basil leaves
  • 1 15-oz can chickpeas, rinsed and drained (here's a good brand)
  • additional basil leaves, for garnish (optional)
Instructions
  1. Preheat your oven to 450°F.
  2. Line a baking sheet with foil.
  3. Brush the foil with some oil.
  4. Lay the eggplant out on the oiled foil. Brush the eggplant with more oil. Sprinkle with salt.
  5. Place the tray in the oven and bake for 15 mins.
  6. Remove the tray from the oven, fold up the foil around the eggplant, crimping all sides so that the eggplant is completely enclosed, and let it sit for about 20 minutes.
  7. Reduce the oven temperature to 350°F.
  8. Meanwhile, make the sauce:
  9. Heat the oil in an ovenproof skillet over medium heat. (If you don't have an ovenproof skillet, use a regular one and then before you put it in the oven, transfer everything to a baking dish.)
  10. Add the onion to the skillet, and saute until it begins to soften, about 3 mins.
  11. Add the crushed garlic, and saute, stirring, 30 seconds.
  12. Add the tomato paste, and cook, stirring, 1 minute.
  13. Season with salt and pepper.
  14. Add all the remaining sauce ingredients, except the chickpeas, stir to combine, and simmer, uncovered, 15 mins.
  15. Stir in the chickpeas and the eggplant.
  16. Place the skillet in the oven and cook, uncovered, for 50 mins.
  17. Remove the wilted basil leaves, if you want (I actually like to eat them) and replace them with fresh basil leaves for garnish (optional).

baked eggplant chickpea skillet

Paleo Pasta Carbonara

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I just had to have a big bowl of pasta today… so I made this awesome Paleo Pasta Carbonara. And I ate way too much of it…

paleo pasta carbonara

I really did eat way too much. But, if I’m being honest, I can’t remember the last time I was dainty and restrained when there was a big bowl of steaming pasta in front of me. Ever since I found some grain-free pastas that I love, that actually taste and feel like real pasta, I’ve been creating these awesome pasta dishes whenever I want something fast and delicious.

Pasta carbonara is Italian comfort food at its best. It’s pasta with bacon and eggs… sooooo good! I remember this dish from when I was a child — the creamy sauce, the crispy, salty bacon, and of course, the perfectly cooked al dente pasta. This recipe recreates all of those amazing tastes and has all of the feels of that traditional dish.

And, by the way, by using grain-free pasta and whole eggs you are really putting your body in peak healing mode. For example, here’s why everyone loves eggs and you should too.

It’s important to remember (and I really do have to keep reminding myself…) that these paleo pastas are often protein based so there’s no need to eat such a huge amount. In fact, it’s better not to eat so much. I mean, when you are eating a pasta made out of beans or chick peas, you really feel better not eating the entire package. If I would just give myself a chance to digest before I shoveled this whole beautiful bowl of mouth watering paleo pasta carbonara into my gaping mouth, then my brain and my stomach would realize that I am satisfied after eating only a normal size portion. Ugh… when will I learn?

One of my all-time favorite things to do is to take a traditional comfort food and tweak it so that it meets my nutritional needs and becomes a healing meal. Yeah, I know, this doesn’t sound like the most exciting thing to a lot of you, but this really is what floats my boat. This recipe is healing, it’s dairy-free, it’s grain-free, and it’s delicious. Oh, and you can easily make this vegetarian (I’ve done this many times when I’m in a veggie phase) by using mushrooms or coconut bacon or vegan sausage in place of the pancetta.

I’m on a really big customized-recipe-creation kick right now… let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a soup with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

I also get tremendous joy from creating a healthy recipe that my family actually loves. Because, let’s face it, my son, who is a great cook, doesn’t always go for what he terms my “voodoo foods”. So, last week when he Face-Timed me and he made paleo pasta carbonara, I was so happy. And, if it’s good enough for a 20-something Taco Bell lover, then it’s good enough for everyone — even the picky eaters in your family.

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When you decide you love paleo pastas as much as I do, you should also try my recipe for Creamy Mint Avocado Pasta.

paleo pasta carbonara

paleo pasta carbonara

Here are some of the awesome healing ingredients in this recipe for paleo pasta carbonara:

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular… I used a chickpea penne for this recipe and it was awesome!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.

Green peas are good for the digestion, especially if you are feeling constipated. In the olden days, people used to drink pea juice with their meals to avoid indigestion.

paleo pasta carbonara

Paleo Pasta Carbonara
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Recipe type: paleo, comfort food, grain-free, dairy-free
Cuisine: pasta, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 3
If you love pasta as much as I do, then you have to try this healing paleo pasta carbonara. This is so comforting, really easy to make, and it's so delicious that even picky eaters love it.
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 4 oz. diced pancetta
  • 1 large shallot, chopped
  • 4 garlic cloves, smashed
  • 3 eggs
  • ¼ cup white wine
  • 8 oz grain-free pasta (I used this chickpea pasta)
  • ⅓ cup shredded vegan Parmesan cheese
  • ½ lb green peas
  • black pepper, to taste
Instructions
  1. Cook the pasta, al dente. Save about 1 cup of the pasta cooking water before you drain it.
  2. Heat oil in a large skillet and add the pancetta.
  3. Stir in the shallot and garlic.
  4. Saute, stirring, until the pancetta starts to get a bit crispy.
  5. In a small bowl, whisk together the eggs and white wine.
  6. Add the cooked pasta to the skillet with the pancetta.
  7. Stir in the egg mixture, Parmesan, and green peas.
  8. Add as much of the reserved pasta cooking liquid as you need to make the sauce the consistency that you like.
  9. Season with black pepper.
  10. Enjoy!

paleo pasta carbonara

Peanut Butter Banana Oatmeal

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peanut butter banana oatmeal

Last week here in New York we were freezing our tootsies off. It was so cold outside! And, unfortunately, it was really cold inside our apartment as well. If you’ve ever lived in an old pre-war apartment, you know the “Three Little Bears” type of frustration with the heat.  It’s often too hot or too cold. I have to say, too cold is most often easier to deal with than too hot… but last week we had to break out every blanket we had to stay warm. So, I did something to make me feel nice and toasty — from the inside-out — I made a big batch of peanut butter banana oatmeal. You just can’t hate the cold while you are eating this…

You can make this oatmeal with quinoa or with a grain-free blend if you prefer. On this cold, snowy, day, I went for the real thing and it was soooooooo good. Oftentimes, if I’m making a flavored type of oatmeal, I will make it the night before in my slow cooker. Honestly, I haven’t cooked a pot of oatmeal on the stove in a really long time, but this was so easy and so delicious, I won’t wait very long to make it again.

I used what I had in my fridge and pantry, but this is so easily customizable that I want you to just have fun with it. Go into your fridge and your pantry and remove everything that might taste good on a hot bowl of oats. Go ahead… I’m waiting…
Now, pick several of these things that you think will compliment each other. Now, grab some honey or maple syrup. Now, you are ready to cook your oats.

The recipe below shows you what I used and, I will tell you, it was truly awesome. Yup, this combo is a keeper!

For another great warming breakfast try my recipe for Paleo Pumpkin Pancakes!

peanut butter banana oatmeal

peanut butter banana oatmeal

Here are some of the awesome healing ingredients in this peanut butter banana oatmeal:

Oats are great for the digestive system — they make you feel better if you are feeling bloated or have indigestion. This ancient grain can also help reduce some types of swelling in the body and, a little known tidbit: they can be eaten to help stop lactation.

Bananas are good for your intestines (an old Asian remedy was to eat a banana every day to relieve hemorrhoids) and your lungs, and they even help relieve the effects of overindulging in alcohol.

Walnuts are actually a Chinese herb (He Tao Ren). They are used for some knee and back pain, some chronic coughs and for chronic constipation. These nuts are also good for infertility and sexual dysfunctions, and they have been used to help people with kidney stones.

Peanuts, contrary to what some believe, are actually good for many things in your body. I don’t often let myself eat them because they sometimes contain mold and it’s really hard to find reasonably priced organic healthy peanuts. But, these popular nuts are great for lessening edema; they act like a diuretic. They can also help you if you have insomnia or if you are breast feeding. An old-time remedy is to made peanut tea and drink it for bed to promote sleep. And, peanut shells used to be used to help with high blood pressure. Try to buy organic peanut butter if you can — sometimes the ground these nuts grow in isn’t filled with the stuff you’d want to ingest.

Honey is a Chinese herb (Feng Mi). It’s used to boost energy, quiet coughs, and lessen constipation. It can even help with ulcers.

peanut butter banana oatmeal

Peanut Butter Banana Oatmeal
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Recipe type: oatmeal, hot cereal, breakfast
Cuisine: grains, gluten free, dairy free
Author:
Prep time:
Cook time:
Total time:
Serves: 2
On the next cold day, make a bowl of this simple, healing oatmeal -- it will make you smile as it warms you from the inside - out!
Ingredients
  • ½ cup steel cut oats
  • 2 cups water
  • One banana, sliced
  • 1 tsp butter
  • ¼ cup raw honey, melted, or pure maple syrup
  • ¼ cup walnuts, roughly chopped
  • ¼ cup organic peanut butter, melted
Instructions
  1. Cook the steel cut oats in the water until they are done (follow the package directions); mine took 30 minutes.
  2. Heat the butter on low heat in a small saute pan.
  3. Add the sliced banana, and stir until the banana starts to melt.
  4. Scoop the oatmeal into 2 bowls.
  5. Top with the melted bananas, melted peanut butter, honey or syrup, and the walnuts.
  6. Smile and enjoy!

peanut butter banana oatmeal

Vegan Spinach Artichoke Dip

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vegan spinach artichoke dip

Spinach artichoke dip is one of those weird things that almost everybody seems to love. I say weird, because even people who don’t love veggies or think they hate artichokes or spinach, seem to dive into a bowl of spinach artichoke dip whenever it’s around. This vegan spinach artichoke dip is no exception. I had people diving into this dip the second it was plopped down on my coffee table.

My kids used to order this dip (the cheesy original version) every time we went to a restaurant that had it. It always came out steaming hot and creamy and it smelled so good! It’s one of those things that I could never eat because of all the dairy. Well, this vegan version finally gives me my turn!

This dip is warm and creamy. It may be vegan, but it tastes so similar to the cheese-laden original, that nobody will know.

I loved this dip with sliced radishes and cucumbers and peppers, but the not-so-health conscious eaters in my crowd scooped up mounds of this dip with chips and pita.

It’s that time of year when we are post-Thanksgiving but pre-Xmas and Hannukah and New Years. So, we all try to eat as healthy as we can for the next few weeks. Right? I mean if we can do okay now, then we can really let loose that last week of the year. So, if this is your plan, slip this vegan spinach artichoke dip into your apps rotation during football games, basketball games, happy hours, whatever… because it sure helps when you are eating something that tastes sinful, but really isn’t.

Okay, enuf selling of this dip. Haha, you’d think I was getting a commission on it or something… but I’m not… I just want you to be happy from healthy food. Wow, that sounds pretty corny, huh?

Anyway, happy everything!

I want to thank Sina at Vegan Heaven for the original recipe for this dish.

Oh, and if you are looking for another healthy dip to try, take a look at my recipe for Beet Hummus.

This is Steve, with that look on his face saying this bowl is all for him and nobody better come near him… haha.. vegan spinach artichoke dip

vegan spinach artichoke dip

Here are some of the awesome healing ingredients in this delicious vegan spinach artichoke dip:

White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

Artichokes are a good source of vitamins C and K and they also contain a healthy amount of magnesium. The are low in fat and calories but they do have some fiber, so they are a healthy choice. In Chinese medicine, we recommend adding artichokes to the diet to combat sadness, headaches, indigestion, and diarrhea. In olden times, steamed artichokes were sometimes prescribed to combat a yeast infection.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, iron, zinc, and selenium to your diet. Nutritional yeast is a complete protein and also contains fiber, so it’s a really good thing!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

vegan spinach artichoke dip

Vegan Spinach Artichoke Dip
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Recipe type: appetizer, dip, vegan, vegetarian
Cuisine: recipe adapted from: Vegan Heaven
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This is one of those dips that people just keep eating and eating and nobody knows it's vegan. It's really creamy and delicious... and easy to make! Great for a crowd!
Ingredients
  • juice of 1 lemon
  • ½ cup raw cashews
  • 1 can cannellini beans, rinsed and drained
  • 2 Tbs nutritional yeast
  • ¼ cup water
  • 1 Tbs extra-virgin olive oil
  • 1 medium onion, chopped
  • sea salt, to taste
  • 3 garlic cloves, chopped
  • 5 oz fresh spinach, roughly chopped
  • 1 14-oz can artichoke hearts, drained, roughly chopped
Instructions
  1. Place the lemon juice,cashews, beans and nutritional yeast, and water in a blender.
  2. Blend until smooth and creamy.
  3. Heat oil in a large pan and add the onion.
  4. Saute until the onion is softened, about 5 minutes.
  5. Add the garlic and stir for 1 minute.
  6. Add the spinach, and stir until completely wilted, about 1 or 2 minutes.
  7. Stir in the artichokes.
  8. Stir in the cashew mixture.
  9. Season with salt.
  10. Spoon into a bowl and serve warm with crackers, chips, or fresh veggies.
  11. Enjoy!

vegan spinach artichoke dip

Peruvian Chicken With Green Sauce

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Roast chicken is comfort food. Kick your comfort up a notch with this Peruvian chicken with green sauce…

peruvian chicken with green sauce

I am a huge proponent of eating whatever works for your particular body and circumstances at this particular point in time. Sometimes I eat vegan and at other times of the year, I feel my body does best with a little grass-fed organic meat. That’s how I roll… I feel a plant-based diet coming on, so before I go all veggie on you, I want to post one of my all-time favorite chicken recipes. This Peruvian Chicken With Green Sauce is amazing on so many levels…

There’s an awesome little Peruvian restaurant a few blocks from my apartment. It’s so good… and reasonably priced… and the chicken is cooked perfectly. But, their green sauce is way too spicy for me — and I am a spice-lover…  So, when I saw a recipe for Peruvian Chicken With Green Sauce, I knew it had my name all over it.

This chicken is better than my fav little place. Yup, I said it… better. But, I don’t serve it with what they do (french fries with cut-up hot dogs). I like to serve mine with a tri-color salad or some other fresh green vegetable.

I always like to give credit where credit is due… so a big thanks to Epicurious for this recipe!

If you want to try another flavorful chicken recipe, try my recipe for Easy Tandoori Chicken.

peruvian chicken with green sauce

peruvian chicken with green sauce

Here are some of the awesome healing ingredients in this Peruvian Chicken With Green Sauce:

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe includes lemon juice and lemon zest.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsaicin. Capsaicin actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

Limes help to regenerate fluids, so they are great to combat any dehydration symptoms that sometimes can accompany alcohol consumption. They also contain a lot of vitamin C and they can actually help energize you.

peruvian chicken with green sauce

Peruvian Chicken With Green Sauce
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Recipe type: chicken, paleo, whole30
Cuisine: recipe adapted from: Epicurious
Author:
Prep time:
Cook time:
Total time:
Serves: 2-4
This is the perfect roast chicken... and don't even get me started on the sauce... it's so good!
Ingredients
  • For chicken:
  • 1 4-1/2 lb whole organic chicken, spatchcocked (backbone removed and chicken pressed flat)
  • 3 garlic cloves, minced
  • 1 Tbs extra-virgin olive oil
  • 1 Tbs cumin
  • 1 Tbs paprika
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • juice from 1-1/2 lemons
  • zest from 1 lemon
  • For green sauce:
  • 1 bunch of cilantro (thick stems discarded)
  • 1-inch piece of a serrano pepper (or to taste)
  • 1 garlic clove, chopped
  • the juice of 1-1/2 limes
  • pinch of sea salt
  • ⅓ cup of a healthy mayonnaise
Instructions
  1. Preheat the oven to 400°F.
  2. Lay the chicken on a baking sheet.
  3. Gently loosen the skin from the breast and thighs by slipping two fingers in between the skin and flesh.
  4. Combine remaining chicken ingredients in a small bowl.
  5. Gently spread about 2-Tbs of the spice mixture under the skin.
  6. Season the outside of the skin with salt.
  7. Place in the oven.
  8. Brush the skin with some of the remaining spice mixture, every 20 minutes, and continue roasting until done (170°F on an instant-read meat thermometer). Mine took about 1 hour.
  9. Transfer chicken to a cutting board and let it rest 10 to 15 mins.
  10. Meanwhile, make the sauce by pureeing all of the sauce ingredients in a blender until smooth.
  11. Cut up chicken and serve with the sauce on the side.
  12. Enjoy!

peruvian chicken with green sauce