I’ve been putting up with a mediocre garlic press for years. I heard a chef’s review on the Kuhn Rikon Epicurean Garlic Press and decided it was worth the $40 investment because I use a fair amount of fresh garlic in my kitchen. It is SO MUCH EASIER to squeeze than my old one, plus you can fit more garlic in it. They say 60% less effort is needed. Also, it’s stainless steel and easy to clean. If you’ve gone without or have been struggling with your garlic press, you know what to ask for on your next birthday!
Roasted Eggplant
For this recipe I used Japanese eggplants which are long and not more than a few inches in diameter. Their skins are not as tough and they are not as seedy as regular eggplants. I grow them in my garden but they are sometimes available at farmers markets or at the Roanoke Natural Foods Co-op. If you can get them, give this easy recipe a try.
2 Japanese eggplants
3 Tbsp. extra virgin olive oil
sea salt
black pepper
Cut off the stems and ends of the eggplants and then cut them into 1/2 inch cubes (no need to skin them). Place in a baking pan and toss with the olive oil until well coated. The eggplant tends to absorb the oil so drizzle it over while stirring to evenly coat the eggplant and use more olive oil if you like. Add salt and pepper and stir again. Spread cubes evenly over the pan. Bake in a 400 degree F oven for about 20 minutes turning once with a spatula at about 10 minutes to brown evenly. Serve hot and consider garnishing with the dry pesto mix I’ve posted previously in a green bean recipe–just sprinkle the mix over the eggplants cubes as you serve them . Serves 2-3.
Coconut Chocolate Ice Cream
If you are a coconut lover or are dairy-free and would like some ice cream on occasion this recipe is for you! It is adapted from a recipe I found in Bruce Fife’s Coconut Lover’s Cookbook. The good part is that there is no cooking and the ingredients remain raw (except the coconut milk which is canned). Use the best quality ingredients so that the finished product is as good for you as it is good tasting. The ghee adds a buttery flavor to the ice cream but you can use just coconut oil. For variety, replace the cocoa powder with 1 cup of frozen fruit or berries that you have pulverized in a food processor and that you stir into the mixture last right before freezing it (the frozen fruit puree will make your ice cream freeze faster.) Also, you may decrease the amount of honey by half and add some stevia to taste. You will need an ice cream maker or you could make popsicles instead.
2 Tbsp. of raw, organic coconut oil, melted
2 Tbsp. ghee or 2 more Tbsp. of coconut oil, melted
3 Tbsp. raw, organic cocoa powder
1 can of classic (not lite) organic coconut milk (13.5 fl. ounces)
pinch of sea salt
1/3 cup of honey
1 Tbsp. vanilla extract
Warm coconut oil and ghee if they are not already melted by placing in a small bowl and placing the bowl in enough hot water to melt the coconut oil. Stir the cocoa powder into the melted coconut/ghee oil.
In a food processor or blender place the coconut milk, vanilla, honey, and salt. Blend well. Add cocoa mixture and blend again. Freeze according to your ice cream maker’s instructions.
Serves 4.
Cancel the Surgery
Please explain why you came to our office.
“Initially came in for treatment of cubital tunnel in left arm, along with shoulder, knee and back problems. Also came in for additional shoulder and neck problems.”
Please describe your response to treatment.
“Treatment has relieved my left arm, elbow, hand and shoulder pains and ailments. Also my back and knees have been feeling better and continue to improve. Upon treatment to my neck my TMJ jaw pain is also less and continues to improve.”
This young man was told by his medical doctor that he would need cubital tunnel surgery to relieve the numbness and pain in his left arm and hand. After a series of adjustments, he no longer needs surgery.
There was cabbage everywhere
Our cabbage party was a great success! Pounds of my home-grown Chinese cabbage plus various veggies each attendee brought were chopped, grated, minced and pounded into a variety of interesting mixtures (can’t wait to hear how each turns out) that filled the office with the smell of garlic, ginger and dill. All that enthusiastic chopping resulted in a cabbage-littered carpet but it cleaned up well and everyone went home with a big jar of colorful cultured vegetables (see and try our recipe for sauerkraut). Thank you to all who came!
Teenage “Granny” No More
Please explain why you came to our office.
“I have struggled with various injuries for years, and it was hard to do normal things, let alone play a varsity level sport for any high school. I decided to come here when my teammates AND coaches started calling me “granny”.
Please describe your response to treatment.
“Since coming here, my entire body has seen improvement. I was able to do normal things again without pain and I was able to perform to the best of my ability on the softball field.”
They’re not calling her “granny” anymore!
Eggplant Dip
This recipe is a variation of Baba Ganouj without the tahini (sesame butter) . I don’t normally buy tahini because I rarely use it, so when I had an eggplant that needed to be eaten I experimented by making this dip with ground sesame seeds and sesame oil, and leaving the tahini out. I believe I like it better without the tahini! The dip is such an easy way to prepare eggplant and it will keep in the fridge a few days. Serve with vegetable sticks or a salad or spread on crackers or bread or on GF sprouted corn tortillas that Food For Life makes and which can be found in the freezer section of health food stores.
2 medium eggplants (buy younger, thinner ones because the seeds are not as developed– you don’t want the seeds)
2 cloves garlic
juice of 1 lemon
1/3 cup extra-virgin olive oil (optional: replace half of the olive with organic cold-pressed sesame oil)
1/2 cup ground sesame seeds (I prefer the hulled “white” sesame seeds and I grind them in a blenderbefore mixing them with other ingredients)
salt, pepper, and cayenne to taste
Puncture the eggplants in a few places and bake at 350 degrees F for about 1 hour or until eggplants are very tender and wrinkled but not burnt. Let cool. Cut in half and slip off the skin and remove the seeds–they come in “packs” and should scoop out with a spoon readily if the eggplant is well cooked. Place the “meat” of the eggplants ( this step is a little messy but you need to trust and persevere and don’t be afraid to use your hands) in a food processor with the rest of the ingredients and process until smooth. Taste and correct seasonings. Keep in the refrigerator.
Junk food in and a load of consequences out!
Why did you take the nutrition class and did it meet your expectations?
” The Blood Sugar Solution book was very helpful but Monica helped me to apply what it said. You are what you eat…junk food in and a load of consequences out. If you want to feel better then you have to understand what you are feeding your body. I especially enjoyed all of Monica’s recipes and the goodies she was so kind to bring each week.”
I DID IT!
Why did you take the nutrition class and did it meet your expectations?
“I just needed to learn “how to eat”! It went beyond my expectations!! Wonderful!
Spicy Sauerkraut
Every few weeks I make a batch of cultured veggies using a different mix of organic vegetables. The base is either finely shredded cabbage (green or Chinese) or zucchini. To this I’ll add a mix of fresh, organic veggies available in the stores. Once the garden starts producing there will be more fresh stuff to choose from. For the last batch I had scallions from the garden. For spice I added red pepper flakes. The cuke and daikon radish were cut lengthwise and then into 1/4 inch slices in hopes they would retain crispness once the cabbage was fully fermented– I try to avoid letting the veggies ferment to the point of being uniformly soggy. I tasted it every day and after 1 week the result was a nice variety of texture and flavor. Give it a try!
1 head of green cabbage, shredded by hand or food processer
1 large daikon radish, cut lengthwise and then into 1/4 inch slices
1 cucumber cut like the radish
1/2 sweet red pepper, finely chopped
3 scallions, chopped
3-5 cloves of garlic, crushed
1 to 1 1/2 Tbsp. sea salt
1/2 to 1 tsp red pepper flakes
Mix all ingredients very well in a large bowl. Let sit for 15 minutes to allow the salt to work and release the juices. Pack into a 1/2 gallon mason jar. There should be at least 3 inches of space at the top of the jar so the juices don’t overflow as the fermentation progresses. Using a large spoon press the vegetables down into their juice. You may need to continue to press to release more juice. Now add a weight to keep the vegetables submerged. For the weight I use another smaller glass jar. Inside this glass jar and on top of the mixture, place another smaller glass jar that fits inside easily. Fill the smaller jar with water to act as a weight that will keep the vegetables submerged in the juice. This protects them from molding. Don’t add water–there should be plenty of juice from the vegetables to cover. Place a towel or cheesecloth over the whole thing and then a rubberband around the neck of the large jar. Leave on your counter but out of the sun. The temperature should be 65 to 70 degrees F. Press the small jar down every day to release gas bubbles. Taste every day and refrigerate as soon as the texture is appealing–this should be in 5-7 days.
