Rhubarb Muffins
With the high oxalate content of rhubarb I form stones if I eat too much of it—but I do love it so! This recipe for Rhubarb Muffins uses enough to satiate my love of the fruit (or vegetable if you want to call it that).
Quinoa Basics (What is it-how to cook)
Quinoa basics: It took a few months after I purchased my first few cups of Quinoa to actually get the guts up to cook it and explore using it in recipes. I actually did not know how to even say the word at first. Some clients actually trained me to say Quinoa correctly. It’s pronounced Keen-wah. This handout is all about quinoa—what it is, how to cook it and where it comes from.
Pumpkin Custard
This low fat pumpkin custard recipe uses lots of spices and is a great winter treat. Keeps the worms away and pumpkin is really high in fiber and vitamin A.
Potassium Broth
Potassium Broth is a standard beverage for all the health spas and healing clinics in Sweden. Fasting patients always start the day with a big mug of potassium broth–a cleansing, alkalizing and mineral-rich drink.
Pesto (Basil-Parsley) Recipe
As you use the thawed pesto, wipe the inside of the jar with a paper towel or Kleenex and cover the newly used portion with another layer of Olive Oil. This will prevent air from reaching the unused portion and prevents mold from growing on the sides of the jar so that you can use all of it without having to throw any of it out. I’ve had one batch of pesto in my freezer for over 5 years and it’s still good after thawing. I’m almost ready to make a new batch. . .next year.
Cranberry Orange Marmalade
I love marmalade. Why not combine cranberry and orange to make Cranberry Orange Marmalade? I couldn’t find a recipe, so I invented one.