Recipes
- 1.5 Cups Short grain wild rice
- 1.5 Cups Peas (Thawed if frozen)
- 1 Bunch Fresh cilantro (Large bunch)
- 1 to 2 Raw corns (or 1.5 cups frozen sweet corn thawed if frozen)
- 5 Cloves garlic Finely diced, take germ out)
- 1 Medium size Red bell pepper (diced)
- 1 Tsp Coconut oil
- 1 Tsp olive oil Extra virgin first cold press
- 1.75 Cups Red onion Finely diced
- 3 Cups Water
- 1.5 Tbs Aji Amarillo Peruvian yellow chili
- Sea Salt
- Ground Pepper
- After rinsing the cilantro with filtered water, pull all the stems off the cilantro, and place all the leaves in a blender. Add 1/4 cup of water and blend on high speed for 50 seconds until cilantro turns into a paste (or more like a green liquid. Either way is fine). Set aside the cilantro blend. In a medium pot, add the coconut oil and place it in the stove on high heat. Add the onion, garlic, a pinch of black pepper and sea salt. Saute for about two minutes or until onions are translucent. Bring the heat down to medium high, add the cilantro paste and aji amarillo, and mix. Then add the brown rice and saute for about two more minutes. Add the corn, peas, red bell pepper and olive oil 1/2 tablespoon of sea salt, and blend well. Add three cups of water and mix with all ingredients. Turn heat back to high and cover. As soon as the water starts boiling, turn the heat down to medium low and set your timer for 1 hour and 15 minutes. Once the timer goes off, check the rice. If there is still some water left but the rice is cooked, mix well, turn the heat to medium high, and let it cook for about 10 more minutes. Check it again and taste. Add more sea salt if needed. Even if there is still some water but the rice is cooked, turn the heat off and blend together. I serve it a little “wet”, but the water will eventually dry out as it sits in the pot while cooling off.
- 1 Pound Asparagus about 20 spears
- 1 Tbsp Coconut oil Organic is best
- 2 Tsp Thyme Dried
- .25 Tsp Sea Salt To taste
- .25 Tsp Black pepper To taste
- 3-4 Tbsp Slivered almonds May toast in advance
- Preheat oven to 400 F. Wash and remove the tough ends of the asparagus. Place in a roasting pan or on a baking sheet. Drizzle the oil/fat and thyme over the asparagus and toss together until well coated. Add almonds. Bake for 10 minutes, then reduce the heat to 250 F for 15 more minutes. Season with sea salt and freshly ground black pepper to taste.
- 6 Cups Brussels sprouts About 1.5lbs, halved (keep and use the leaves that fall off when cutting)
- 2/3 Cups Brazilian nuts, raw Chopped (other nuts may also be used such as almonds, macadamia nuts, pecans, walnuts, etc.)
- 1 Cup Pomegranite seeds
- 2 Tbs olive oil Cold pressed and unrefined
- 1 Tsp Garlic powder
- 1 Tsp Black pepper Freshly ground
- 1 Tsp Salt
- Preheat oven to 350 F. In a small bowl, whisk together olive oil, garlic powder, pepper, and salt. In a medium bowl, toss together the brussels sprouts and nuts with the olive oil mixture. Place the mixture onto a baking sheet, and bake for approximately 20-30 minutes, tossing occasionally throughout the cooking process. When brussels and nuts have reached desired crispiness, remove from oven and place into serving bowl. Toss with pomegranates and serve immediately.
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Always do your best to choose organic buckwheat or kasha. Organic buckwheat tend to contain more nutrients and fewer pesticides. Most natural foods stores carry buckwheat. Be sure to check their bulk section first.
Buckwheat is high in rutin, a flavonoid that protects against disease by strengthening capillaries and preventing blood clotting. Coupled with its high levels of magnesium (one cup cooked provides over 20 percent of the Daily Value), which lowers blood pressure, buckwheat is truly a heart-healthy food. Buckwheat is completely gluten-free and suitable for those with celiac disease. Although you can store buckwheat in a cool, dry place for a short amount of time, it is best to keep it in the refrigerator, where it will last up to three months, or in the freezer, for six months.
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- To toast: place groats in dry pan over medium heat, stirring for five minutes, until browned. Whether you're preparing kasha or untoasted buckwheat groats, place in a pot with water, add some salt and bring to a boil. Reduce heat to low, and simmer until tender. Kasha requires significantly less cooking time than untoasted buckwheat; adjust accordingly. You may roast or prepare grilled/sautéed vegetables in advance and serve them with Buckwheat (kasha). Makes great side dish.
Yuliya Klopouh, Pharm.D.
The Orpheus Clinic
Baltimore, MD
Phone: (443) 854-8673