Natural Healing Cookbook.com

Healthy recipe for the Holidays:

2 pounds red potatoes, diced
¼ cup water
¼ cup butter
1 ¼ teaspoons salt
½ cup water or rice milk, as needed

Place the potatoes, water, and butter into a slow cooker. Season with salt. Cover and cook on Low for 7 hours.

Mash potatoes with a masher or electric beater, adding the desired amount of water or rice milk to achieve a creamy consistency. Keep warm on low until serving.

Healthy Recipe for the Holidays

6 medium yams or sweet potatoes
2 cups sliced apples
1 Tablespoon lemon juice
¼ cup honey or concentrated apple juice
dash of cinnamon
¼ cup butter
½ cup apple water

Peel the sweet potatoes and cut into 1/2 inch slices. Boil apples and sweet potatoes in a little water, sprinkling with lemon juice unless they are very tart. Butter a baking dish and place in it alternate layers of sweet potatoes and apples. Mix honey or apple juice concentrate, apple-potato water and cinnamon and pour over them. Dot with butter. Bake for about 45 min. to an hour.

Healthy Recipe for the Holidays:

1/4 cup butter
1/3 cup onion, chopped
1 cup mushrooms (optional)
5 cups cooked brown rice
2 tablespoons green pepper, chopped
1/2 cup celery, chopped
1 cup roasted chestnuts, pine nuts or cashews
1/2 cup parsley, chopped
1 teaspoon tarragon
1 teaspoon sage
1/2 teaspoon paprika
1/8 teaspoon nutmeg
1-2 eggs, to moisten

Sauté onions and mushrooms in butter. Add to cooked rice. Add chopped green pepper, celery, nuts and seasoning. Mix well. Add enough eggs or other liquid to moisten well. Lightly pack the cavity of thawed turkey and roast about 20 min. per pound for up to 6 pounds, or 15 min. per pound for larger turkey, in a slow (300°) oven. Baste frequently or cover with cloth soaked in oil to prevent burning.

For vegetarians: follow above instructions. Then place dressing in buttered casserole dish and bake, covered, for 30 to 40 minutes at 350°. Remove cover during last 10 minutes of baking.

Healthy recipe for the Holidays:

2 cups raw cranberries
1 thin-skinned orange, seeded, cut into eighths
1/2 cup chopped walnuts
1/2 cup honey

Put cranberry and orange through food grinder or processor. Stir in honey and walnuts. Allow to stand in refrigerator overnight before serving to allow flavors to blend.

Healthy Recipe for the holidays:

2 eggs
2/3 cup mild honey
1 pound pumpkin puree (Or butternut squash puree)
3/4 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
1/8 teaspoon powdered nutmeg
1/8 teaspoon ground cloves
1/2 cup nut milk (powder ¼ cup pecans in blender, add enough water to make 1 cup. Blend.)

Break eggs in a large bowl and set aside. Prepare the pie shell. Preheat oven to 425 degrees F.

Beat eggs lightly. Gradually add honey in a thin stream, blending into the eggs. Stop beaters. Add remaining ingredients in order listed. Beat well. Pour into pie shell.

Bake for 15 minutes at 425 degrees F. Then reduce the temperature to 350 degrees F. and bake another 45-60 minutes until a knife inserted into the middle comes out clean.

If necessary wrap a strip of foil around the edge of the pie pan, folding it over the crust to prevent burning.

From Mastering Food Allergies Newsletter # 86

Here’s another holiday sweet treat. We don’t want to eat sweets regularly, but this is a great healthy recipe for the holidays.

Wash and drain 12 oz. Package of fresh cranberries

Add ¾ cup frozen apple juice concentrate (no sugar added)

Bring to boil and cook 10 minutes

Remove from heat and place pan in cold water until cooled to medium heat.

Add 2 to 3 tablespoons of honey and mix well.

If it is too acidic for you, add ½ teaspoon baking soda and mix well.

Blend in food processor if you like a smoother consistency.

1 (12 pound) whole turkey (fresh is much better than frozen – more tender)

3/4 cup olive oil

2 tablespoons garlic powder

2 teaspoons dried basil

1 teaspoon ground sage

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water

 Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan. 

Put  onions, carrots and celery in the turkey’s cavity.

In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan.

Leave bird uncovered until browned, then cover with a loose foil cap until temperature reaches 180 degrees F.

Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

2 cups cooked black-eyed peas or 2 cups black-eyed peas sprouted for 3 days

1 cup fresh spinach, finely shredded and firmly packed

1 carrot, coarsely grated

¼ cup minced green onion (white part only)

juice and chopped pulp of ½ lemon

2 teaspoons oil

½ teaspoon dried tarragon

¼ teaspoon dried oregano

a pinch of dry mustard

freshly ground pepper to garnish

Rinse and drain black-eyed peas; add them to spinach, carrot, and onion in a large bowl. Separately, whisk together lemon juice and pulp, oil, and seasonings. Pour dressing over the beans and vegetables, transfer to a serving bowl, and sprinkle with freshly ground pepper.

SALADS PAGE 135 of DR. JO’S NATURAL HEALING COOKBOOK

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Whenever I take this healthy recipe to parties, people just love it. It’s one of my favorite healthy recipes.

BEANS
2 cups dried black beans
1 small onion, peeled
1 whole clove

MARINADE
2½ tablespoons fresh lemon juice
1/3 cup olive oil
1¼ teaspoon Bragg Liquid Aminos
(or ½ teaspoon sea salt)
1 garlic Clove, pressed
3 tablespoons minced fresh parsley
3 tablespoons minced green onion
3 tablespoons minced sun-dried tomato
2¼ teaspoon sea salt (optional)
¼ teaspoon freshly ground pepper

After soaking beans overnight, rinse them thoroughly. Put beans, water, and small onion
studded with a whole clove in a pot. Cover, bring to a boil, and simmer for 1½ hours or
until beans are tender but not mushy. Remove onion. Drain beans and keep them warm
while preparing the marinade.

Whisk marinade ingredients together and pour them over warm beans. Place beans in
a container that seals tightly and refrigerate for at least 12 hours. Turn container several
times (or stir) while beans marinate. Serve over tossed salad or brown rice.

94 DR. JO’S NATURAL HEALING COOKBOOK
For more great recipes and information order your paperback copy of Dr. Jo’s Natural Healing Cookbook now.

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 Healthy recipes abound in Dr. Jo’s Natural Healing Cookbook. In fact this book only contains the healthiest of all recipes. For you see, Dr. Jo only uses the food that works the best for your uniquely-you body in her recipes. Also, Dr. Jo’s Natural Healing Cookbook contains more than recipes. It’s a power house of information on how to get healthy or stay healthy by following the eating plan that works best for you.

Enjoy these recipes excerpted from Dr. Jo’s Natural Healing Cookbook:

Spicy Oriental Rice Salad

2 cups cooked brown rice
1 cup fresh snow peas, cut diagonally into1-inch pieces
2 cups cooked chicken or turkey (optional)
1 carrot, cut in matchsticks
2 green onions with tops, sliced

¼ cup oil
¼ cup fresh lemon juice
1 garlic clove, minced
2 tablespoons Bragg Liquid Aminos
2 teaspoons grated gingerroot
½ teaspoon crushed red pepper flakes

Put brown rice in a large bowl to cool. Steam-cook snow peas for 2 minutes; run them
under cold water to stop the cooking process; set aside. Cut chicken into cubes and mix
with the rice; add carrots, green onions, and snow peas. Separately, whisk together oil,
lemon juice, garlic, Bragg Liquid Aminos, gingerroot, and red pepper flakes. Pour dressing over rice mixture and mix well. Cover and chill salad for 3 hours before serving.

SALADS page 139 of DR. JO’S NATURAL HEALING COOKBOOK

 Seventeen (That’s Right!) Bean Soup

1 CUP EACH
brown beans
large lima beans
small lima beans
navy beans
split lentils
green split peas
black-eyed peas
pinto beans
great northern beans
kidney beans
yellow split peas

½ CUP EACH
black beans
garbanzo beans
red beans
field beans
yellow-eyed beans
cranberry beans

1 large onion, chopped
1 ½ tablespoons fresh lemon juice
½ teaspoon sea salt (optional)
¼ teaspoon freshly ground pepper

This is a great way to become familiar with the variety of dried beans available. (Of course, you can buy a prepackaged bean mix instead.) After making this recipe, you will have 12 cups of beautiful mixed dried beans on hand. Display them in a glass canister or distribute them in small bags to friends.

Prepare a “Seventeen Bean” mix by putting all of the beans (in their assigned
proportions) in a bowl. Using your hands, mix them well. Take out 2 cups of mixed beans. Pick over them and remove any debris or broken beans, rinse them thoroughly in cool water, drain, and place them in a pan. Cover them with plenty of water and let them soak overnight. The next day, drain beans and rinse them well.

In a stockpot, combine beans with 8 cups of water (or to cover); bring to a boil, reduce
heat, cover, and simmer for 3 hours. Add onion, lemon juice, sea salt, pepper, and additional water to thin the soup. Simmer for 30 minutes more.

Variations

Simmer a leftover turkey carcass with the beans, removing the bones before adding the
final ingredients. Or instead of thinning with water at the end, add a 16-ounce can of
tomatoes, coarsely chopped, and a red chili pepper or 1 teaspoon chili powder.

This is one of my favorite winter soups. I add one strip of Kombu (sea vegetable) to the beans while they cook.

SOUPS, STEWS, page 154 of DR. JO’S NATURAL HEALING COOKBOOK

For more great recipes and information order your paperback copy of Dr. Jo’s Natural Healing Cookbook now.

If you would rather have your recipes instantly, order the Ebook version of Dr. Jo’s Natural Healing Cookbook and download it immediately.