Recipe Summaries for the recipes on this website. . .
Some recipes are healthy soups/salads, some are for your blood type, some for disease processes like constipation, and some for detoxification. I often hand these out to my clients. I hope you enjoy them as much as I do! Denice
Almond Milk I was wow’d by how easy it is to make wholesome almond milk out of sprouted almonds. The sprouted almonds are really high in vitamin C as well. I think you’ll like this winner.
Almond Torte: This Almond Torte recipe was submitted with love for all of us gluten-intolerants by Kathleen Selleck, owner of the now-closed Victorian Rose Tea Garden and Gifts Restaurant in California.
Anti-Constipation Paste This is a recipe the hospice angel gave my father to help him through the last few weeks of his journey with cancer. He liked it. You will too. . . and it works. It’s good on toast. Kind of like apple butter.
Apple Cake, German German Apple Cake which is actually less a cake and more an open-face torte. It’s beautiful and uses lots of apples which are high in Fructo Oligo Saccharides (FOS) which is good for the gut. And it freezes well.
Baby Bella Stuffed Mushrooms: Winter is that time of the year where many people need more selenium and extra trace minerals in their diets. People often muscle test they need lots of mushrooms as an immune enhancer food. Now some people actually like eating mushrooms (and I have capsules for those that don’t) but how do you eat a cup a day in some cases? We become inventive around here. I made this recipe for the occasional social event I force myself to go to–and they go over quite well.
Banana Bread: My favorite Banana Bread recipe. Maybe not so healthy but what do you do with brown bananas?
Banana Bread, Gluten Free: Banana Bread Gluten Free: In a large bowl, mix the almond butter and almond oil with a hand held mixer until smooth, then blend in the eggs and agave nectar. In a medium bowl, combine the almond flour, arrowroot powder, salt, and baking soda and cinnamon. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in mashed bananas.
Barbecued Veggies: This recipe is a real winner. We have served it to lots of people and they always ask me, “What’s in this stuff?” As they are eating it with their fingers as we talk. They hand me back the empty bowl before I go and make me promise to give them the recipe. We use the leftovers (when there ARE any) on top of our green salads for some extra, grilled pizzazz.
Bean Salad-Easy: This is an easy, fast, and great bean salad that can be modified for each person’s blood type (suggestions included in the recipe). You can mix and match the beans and use canned beans once you rinse them.
Beef Stew Winter is the time of the year I drag out my crock pot. I like getting soup recipes that I already know are good and that everyone likes. This one is good every time and you can dilute it to make soup if you want to.
Bird Cupcakes: Bird Cupcakes are for high-energy in the winter. A suet treat in a decorator cup. They don’t last long around our house. The Blue Jay’s screech like birds of prey to scare the smaller birds off so they can gobble these things up. One cupcake lasts about 6 minutes. They get one/day because they’re just piggy about these things!
Black Bean Burgers with Corn Salsa: I modified this recipe from a magazine that is now defunct. Wonderful flavor, takes a little time to make but fairly easy suing a food processor.
Black Beans and Rice: This is an old family recipe from Britt Heisel. It was a staple in our house – loved by grown-ups and kiddos alike. It’s comforting in winter and quick and simple in the summer. It’s endlessly versatile. You can serve it over rice, in tortillas, make it “saucier” for a black bean soup, put over chips for nachos, or turn into enchiladas. You can sneak in lots of greens coming out of your garden or from the market. It makes a vat and we usually get 2 or 3 meals out of the recipe.
Blue Cheese Dressing: I love this blue cheese dressing recipe and you can modify it with Feta or Roquefort cheese as well. It makes a couple of cups and it stores well. A bit thinner in texture than store-bought.
Bone Broth: Bone broth is stock or broth made from the bones, hooves, knuckles, carcasses and tough meat of chicken, fish or beef. Hooves, knuckles and heads produce the most gelatin. Bone broth has been used since the beginning of time for various health concerns such as: cancer, diabetes, digestive problems in babies (when added to their milk), infectious diseases, jaundice, muscle diseases, nurturing the sick, osteoporosis/osteopenia, peptic ulcers, pregnancy, sore throats and tuberculosis.
Bran Muffins-Cranberry/Raisin: I love bran. This is a recipe I developed that makes use of bran but it’s very moist. The spices are added as a natural wormer and the cranberries are great for urinary tract health. Freezes well. These go fast.
Bread: Black Bran Rye–I’ve been trying for years to make black Russian Rye bread after I fell in love with it at the Three Girls Bakery in Seattle at The Pike Place Market. It’s still not as elastic as I like, but at least it’s not the latest “Duck sinker” I call it. A Duck sinker bread is one that is fed to the waterfowl and as they eat it they visibly sink deeper and deeper into the lake. Now I know you’re not supposed to do that anymore yet I still make loaves that could sink a duck more often than I’d like. I got this recipe off the back of a Bob’s Red Mill Rye Flour bag.
Bread: Sourdough—Sourdough starter: The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods. Sourdough breads feature a chewy crust, open crumb, a moderately dense texture, and a slightly sour flavor and aroma that are very pleasing. The initial fermentation of the starter and the subsequent rising time of the dough contribute to the lengthier process.
Bug Spray: You can purchase an herbal bug spray called Buzz Away in your local health food store. A little goes a long way, and it’s quite effective. The animals don’t really like it and try to get away from it when you spray it on their fur or on their herbal flea collars, but during tick season, it’s worth it. They don’t like the chemical flea and tick sprays either! I think all these sprays intercede with their sense of smell, but it sure does seem to work well in keeping the mosquitoes and ticks off. I spray some on my pant legs before I walk through the forest or to go berry picking.
Burritos-Zone Balanced: One burrito is 3 Zone blocks, but you have to either not eat the flour tortilla shell at one end of the tortilla, or eat 2 Tbls. Low-fat cottage cheese to provide the balance of protein. You may eat the entire shell if made with corn tortilla and you don’t need additional protein.
Butternut Squash Soup: We had this Butternut Squash soup at an end-of-the-year Farmer’s Market party. It was excellent so I asked Amanda for her recipe. Here it is.
Carob Almond Confection: It’s sometimes a challenge to get people to eat carob when we’re working on detoxing heavy metals from the body so I look for recipes to hide the carob in. The dose would be one ball per day for about 4-5 weeks.
Carob Spelt No-Bake Cookies: Carob Spelt No-Bake Cookies are used in my practice for heavy metal poisoning, anemia, depression and Blood Type O people.
Carrot and Cranberry Salad: This recipe is healthy and great for providing extra Vitamin A, which is necessary for a healthy immune system and great vision. Stores in refrigerator up to one week. Even your children will eat this one!
Carrot Soup: Anything with ginger and curry in it is great for your circulation and immune system. Curry’s active ingredient is cucurmin—and antioxidant 150 times stronger than Vitamin C. I hope you like this one.
Carrots, Dilled: Dilled Carrots: Dill (Anthum graveolens) contains monoterpenes, flavonoids, is a good source of calcium and is high in arginine (an amino acid). Dill is used for digestion, hiccoughs, diarrhea, as a hormone balancer, for respiratory disorders (allergies, coughing, congestion), as a mouth freshener, antioxidant, relaxant, diuretic, carminative, antispasmodic, antiflatulent and as a galactogogue. Galactogogues stimulate the production of milk—maybe this is why pregnant women like dill pickles?
Chicken Fajitas Cyrus O’Leary Style: I love Chicken Fajitas. I order them everywhere I go that has them. Cyrus O’Leary’s in Spokane, WA has the best ones I’ve ever tasted, so over the years I’ve asked, “What’s in these?” I’ve taken the bits and pieces of this information and, after many tries, have recreated them in my kitchen. I think I’ve finally got this one down. Here it is…
Chicken Soup with Wild Rice: This is a soup I often recommend my clients make when they are under the weather. The soup fits with the Simon and Garfunkel song, “Are you going to Scarborough Fair” and it’s my way of remembering that parsley, sage, rosemary and thyme are all perfect herbs for colds, flu and the immune system. These herbs kill viruses, fungi, and bacteria. Since we’ve done an acronym this month we may as well add in a mnemonic.
Chinese Cabbage Salad: I got this recipe from a neighbor. Every time I make it, people ask me for it. You can use Tuna or Chicken. The Toasted Sesame Oil is the secret ingredient.
Clam Dip: Directions for Clam Dip: Mash all the ingredients for the Clam Dip together in a small mixing bowl, preferably the day before eating so the herbs can release their full flavor. Serve with your favorite chips or crackers. Makes about 2 cups.
Cold and Flu Drink: I’ve used this recipe for many years with great success for myself, friends, family members and employees. Since Vitamin C is working so well this year for the cold and flu season, and this recipe is loaded with Vitamin C, I am sharing it with you. What I like about it is that it is highly diaphoretic (it makes you sweat.) Sweating raises your body temperature, which will then fry out most of those cold and flu causing bugs. Using a sauna the first day of symptoms will also accomplish this goal, but it doesn’t taste as good and you have to drive to get there.
Cornish Game Hens Moroccan Style: This recipe was given to me by a client of mine who invited me to lunch one day many years ago. When Michael and I took my brother and sister-in-law out to dinner last time we were in the Seattle area, we went to a Moroccan restaurant. It was very interesting. We had to eat everything with our bare hands after first washing them with warm, soapy water then drying them with a warm towel—both supplied by the waiter. They started the meal out with the stuffing from this recipe wrapped in filo dough. My sister-in-law fell in love with the dish, so I’m including it.
Cranberry Orange Marmalade: I created this one for the winter months. It has an extra kick in it because I add ginger. Always a favorite–especially for women with incontinence problems.
Cuban Black Beans: I’m posting this fantastic recipe for Cuban Black Beans from Brit Heisel. It’s just too delicious, too easy, and too versatile! It’s also pretty AND it’s my secret weapon when we have vegetarian friends over. And now it’s even a winning recipe! I submitted it to the Idaho Farmers Market Recipe Contest this year and won the Best Use of Idaho Beans category!
Dog Biscuits-Homemade: 15 Recipes for Homemade Dog Biscuits. Biscuits can be modified by adding those ingredients your pet is not allergic to. The flours can be intermingled and you can use organic ingredients. This may be a good way to incorporate some herbal preparations your naturopath recommends as well! Store in the freezer or make sure they are good and dry so they don’t grow mold.
Dog Food Recipe–Homemade: Home-prepared foods for our animal companions, ideally with organic ingredients that were locally produced, are important because you then know what your animal is being fed if a food-related health problem such as an allergy to a particular ingredient or digestive upset were to arise. Most processed commercial pet foods contain all kinds of human food-industry by-products and ingredients considered unfit/unsafe for human consumption.
Earth Cake: For April 22nd of every year–the Official Earth Day. This easy to make, earthy, moist and spicy cake with cream cheese frosting is a big hit at any function and freezes well.
Frittata Muffins: Banana Bread Gluten Free: In a large bowl, mix the almond butter and almond oil with a hand held mixer until smooth, then blend in the eggs and agave nectar. In a medium bowl, combine the almond flour, arrowroot powder, salt, and baking soda and cinnamon. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in mashed bananas.
Fruit Juice Favorites–Raw: My feeling about juicing is that you should have as many colors of the rainbow represented in your juice. It makes for a more balanced body, raises your vibration and also helps all your chakras spin clockwise (meaning that they are healthy.) With that said, here are our favorite five-star juice combinations so far.
Garden of Daily Living Recipe: I just had to include this in my recipe section. It starts out like this. . .Come to the garden alone, while the dew is still on the roses. .
Gingered Chicken: This is one of my favorite recipes from Dr. Barry Sears’ book, A Week in the Zone. I’ve modified it with a bit of chicken broth and Bragg’s Amino Acids as most of the recipes in that book are fairly bland. This particular recipe is for one 4-block meal. Michael and I divide the batch and try to get the whole portion down for a 2-block meal, but it’s a lot of food. I just wanted to give you all an idea of what eating in the Zone is, and that you don’t have to be hungry when you diet. Here it is:
Ginger Snaps: Our favorite ginger snap recipe. This one is good to use for parasite challenges because of all the cloves and for anemia because it has so much molasses in it. It’s also low in fat because the Lighter Bake takes the place of the butter. If you like them extra crispy though you’ll probably have to put the baked cookies in a dehydrator for a couple of hours.
Granola: Homemade granola is one of my very favorite health foods for many reasons you will read below. It is something the allergic person can closely regulate by making modifications to the recipe. This recipe is perfect because it is cheap, can be organic and pure, makes a lot, and stores well.
GRawNola Ambrosia: There are a few renditions of this raw food granola recipe out there, but some of them didn’t have the volumes of ingredients to use. This is my recipe. I love it and hope you do, too. I like recipes where I know the ingredients so I can manage my many allergies. Oh, as a side note, this would not be the best choice for Blood Type B people as they don’t do well with buckwheat, sesame or pumpkin seeds. I’m Blood Type O (along with 65% of United States citizens), so most of the ingredients are good for that blood type. Enjoy!
Greek Lemon-Rice Shrimp Soup: Greek Lemon Rice Soup is one of my favorite soups to serve for my Reiki classes. I keep the shrimp on the side for seafood allergies, but those people with thyroid problems (and that’s a LOT of people these days) really love the shrimp. It refrigerates well and doesn’t last long around our house. And it’s easy to make.
Green Bean Potato Salad: This recipe was given to my by my neighbor in Moscow, ID. Most of the ingredients were from her garden. A bit salty, but great on a hot day.
Green Beans, Roasted: For this oven-roasted green beans recipe use garden fresh or the freshest beans you can purchase. These beans are sweet, crisp and tender. Roasting can also be used for the somewhat older beans. When roasted they are deeply caramelized with full-flavor. Roasting also encourages the Maillard reaction—a chemical response that creates flavor through browning. Cook’s Illustrated (Rebecca Hays is the Chef for this recipe) says this recipe disappears ‘faster than a tray of french fries’. This recipe uses half the fat you’ll find with the same bean recipe served in places like China Buffet. If you line the pan with foil it makes for easier cleanup. Enjoy!
Guacamole: Tip–leave the pit in the center of the guacamole and the leftover guacamole won’t turn brown.
Hummus Recipe : Hummus can be modified with beans of your choice. You can use hummus as a dip or a spread. We used baked rice crackers and carrot chips for dipping or spread it on pita pocket sandwiches. Refrigerate leftovers. I also love it because it has Sesame Tahini in it which is a great natural anti-depressant.
Kale Chips: For the Kale Chips, tear, slice or cut the kale leaf from the stem into bite sized pieces. Put them into a large mixing bowl. Drizzle kale with olive oil and sprinkle with seasoning salt. Toss until thoroughly coated then place the pieces single-layer onto cookie sheets and bake until crisp—about 15-20 minutes.
Kale Slaws and Salads: So, what is Kale Slaw anyway? Obviously, the key ingredient in the slaw is Kale—organic, fresh and raw. There are many different types of Kale, and the flavors of each type can vary with the season. Try different types as the seasons change. Other ingredients that tend to get tossed into the mix are grated carrots, toasted cashews, scallions, red cabbage, mung, sunflower or lentil sprouts, toasted sunflower seeds, marinated tofu, and a plethora of other veggies, seeds, and nuts, only limited by our imagination or pantry stock.
Lentils with Spinach: I was staying at a Seventh Day Adventist’s house for a block in veterinary school. She, of course, was a vegetarian as most of that religion are. We had some wonderful meals. This was part of one of them.
Miso Soup: This soup is very good for helping people overcome sugar addiction because salt (in the miso paste) is energetically the opposite of sugar. The secret to this recipe is the almond butter and ginger. You’ll always get excellent flavor when you use the ginger/almond butter/miso paste combination. Rotate different veggies and beans in each preparation for variety.
Mutton, Stewed: Yeah, I know what you’re thinking. I’ve heard it. That’s exactly why I don’t tell people what they are eating when I make up a batch and bring it to a community or farm function.
The surprised comments are what I really enjoy though after they dish themselves up and taste it. Then I have to answer a bunch of questions like, “Where do you get mutton?” and “Yum, how is this cooked?” “How come it’s not fatty?” and “I never liked lamb before this.” Then I have to say, “It’s not lamb, it’s mutton” and then have to explain the difference, where to get it, how much it costs and on and on.
Pesto with Basil and Parsley: 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.
Potassium Broth: This 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.
Potato Leek Soup: It’s hard to resist this tempting soup recipe (even if you’re not suppose to eat potatoes!) The good part is that it alkalizes your system. And the leeks provide allium which is great for your immune system. If you like creamier soup add a dollop of sour cream or Low-Fat Quark to the bottom of the soup bowl before you fill the bowl.
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.
Pumpkin Dog Biscuits Recipe: It’s a bit of a hassle, but finding a dog biscuit recipe where you can control what is in them doesn’t take as much time as you think. You can make them in large batches and freeze them. Here is a Pumpkin Dog Biscuit Recipe that is healthy for them.
Quinoa Breakfast Recipe: This recipe for Sweet Breakfast Quinoa was submitted to me by a favorite client of mine. RoseAnne had this to say, “Hi all—thought you would enjoy this recipe. I tried it today and it was almost like eating French toast—almost. . .”
Quinoa-How to Prepare: 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.
Ranch Dressing-Low Calorie Recipe: Ranch dressing is very easy to make, saves you lots of money and is easy to modify making it very low in calories. This one is also free of that nasty MSG.
Rhubarb Muffins: I love just a little bit of rhubarb each year. I know it’s not good for people who make kidney stones or who have gout but red rhubarb is sure hard to resist!
Rice/Bean/Corn Salad: I’m always looking for complete protein, low-fat, tasty salads that are not boring. Here’s a recipe we like. The neighbors like it too, so it must be a keeper. We took a bowl over to our neighbor, Tim, and he ate both servings before his wife made it home for a taste. When Barb finally made it home, she was asked to trek on over to get the recipe. She made another whole batch the next day.
Rosemary Lemonade: Rosemary Lemonade is simple to make. Put half the herbs in a gallon tea jar filled half way with water out in the sunshine to steep for 4-6 hours. Strain the herbs from the liquid. Repeat the process with the other half of the herbs using the water from the first steeping. Strain a second time and add the Lemon Concentrate and Stevia to taste. Enjoy!
Spring Tonic (Herbal Blood Tonic): Browning’s Blended Spirits is a blood tonic that contains a comprehensive blend of all-natural ingredients of herbs that are effective for blood purification and detoxification. The ingredients in this blend provide nutritive support to the body and are historically proven to provide both cleansing action and detoxification of the cells throughout the body including the lymph, lungs, liver, heart, colon and bloodstream.
Sprouts and Sprouting: What seeds can you sprout? Just about anything including, lentils, garbanzos, wheat, oats, quinoa, mung beans, aduki beans, Anastazi beans, lima beans, cabbage, radish, alfalfa, corn, rye, onions and almonds. The sprout doesn’t have to have a large tail to consider it at that edible stage. For almonds, just soak them a couple of days.
Struvite Friendly Homemade Diet for Dogs and Cats: My biggest problem with homemade diets is that the client starts out with the best intentions so adds all the ingredients, but by the time they’ve done this time-consuming cooking for 3-4 weeks, they run out of an ingredient. The animal seems to do “just fine” without the missing ingredient and they intend to pick it up at the store the next time they are in that area, but often forget. (What is “Just fine” anyway?—Does that mean they don’t drop dead if you delete the calcium or the Vitamin E or what?) So, over time, the diet is actually imbalanced which just throws everything into an eventual tail spin. I guess that won’t stop me from posting homemade diets such as this, but I want you to know the downfalls of the process.
Tabbouleh (Tabbouli) is a great salad for people who need to eat more raw foods. I’ve added extra parsley because parsley is so loaded with trace minerals and it’s also a natural diuretic. I use parsley in lots of recipes (as you can see!) Wonderful herb. I actually wrote it up as a Product of the Month for the newsletter.
Taco Filling: This is a recipe I’ve modified and tweaked over the years to give a delicious flavor for tacos or taco salads. I think you’ll love it.
Taco Soup: I’m always looking for ways to make turkey taste better. This is a low-fat recipe if you use string cheese and quark instead of cheddar and sour cream and it’s delicious.
Tomato Soup–Spicy: This is a soup I came up with on day 23 of a 40-day juice fast. Technically speaking, not juice—but it was fantastic!
Vegetable Fettuccine: Vegetable fettuccine is one of our favorite garden recipes and is great for entertaining and showing off your fresh-picked stuff. Notes: •Be sure the vegetables are firm. •Shrimp–make sure it has not been preserved with metabisulfites—check the bag for ingredients. •I’ve used Romano cheese instead of Parmesan but it isn’t as good. I’ve also used Parmesan from the container and it tastes almost as good as freshly ground. •This recipe is also great with fresh asparagus or some fresh corn kernels tossed in.
Waffles made with Wild Rice (Blood type O): Michael and I love this recipe for Wild Rice Waffles. We’ve made two batches of them for freezing for use later on in the growing season and they work really well from the freezer to the toaster, but these waffles are elegant enough to serve at any gourmet breakfast to impress visitors or friends.
Yogurt from Raw Milk: I made a leap in 2015 and started purchasing raw milk from a neighbor’s dairy in an attempt to support their farm. What I didn’t expect is that the phlegm I usually produced drinking homogenizes, pasteurized and ultrapasteurized products never happened! It was like a miracle. After a few months I tried yogurt from raw milk and also raw cheese from her dairy. It was kind of bland but I had read a few books on raw milk and found that it contained natural bacteria that would kill off any bad bacteria.
Zone Balanced Breakfasts: I’m collecting zone balanced breakfast ideas. If you have any favorites, please email me and I’ll include it on this page.
Zucchini Pancakes: This is a simple recipe you can use to trick your kids into eating their vegetables. Pretend you are creating a recipe (knowing the ingredients ahead of time) and let the kids find things to put into it. Give them choices like, “which cheese do you think would cook better?” and “Which herbs do you think would mix with this vegetable?” Then let them smell the herbs and make the choices. Inventing something is entices them to try new things because it’s their input. Explain why you put eggs into the pancakes and what different oils and fats there are to cook with and which can be heated, etc. Then let them tell you which fat to cook the pancakes in. It worked for me with my step kids (once!)
Zucchini Soup: I love this recipe because it is so high in minerals. It tastes great and gets great reviews. All the veggies are ripe all at the same time and it doesn’t take that long to make.