healthy cooking

Cacao (Carob) Mint Cremes

Mint Cremes

coconut

cashews

macadamia nuts

maple syrup

mint leaves

tsp peppermint extract (non-alcohol)

tsp vanilla extract (non-alcohol)

lemon juice

Salt

coconut oil, melted

chocolate maple glaze

Chocolate Maple Glaze

carob powder (originally cacao powder)

coconut oil

Potato Parsley Soup

water

spinach

almond milk

parsley

olive oil

vegetable broth powder- optional

organic tamari sauce

onion, chopped

paprika

basil

Celtic Salt

Black Pepper

marjoram

Learn how to cook beets with four easy methods like steam, boil, and roast. Healthy dishes can be created using these basic techniques to maximize flavor.

How to Cook Beets

beets (2.5 to 3 inches in size)

vinegar

salt

olive oil (as needed for drizzling)

kosher salt (as needed for seasoning)

black pepper (as needed for seasoning)

black pepper

Trim the tops off the beets, leaving 2-inches of the stem. Wash and dry beets.

In a large pot add water, vinegar, and salt. Add beets, bring water to a boil, and then reduce to a simmer.

Cook until fork tender, about 30 minutes. Peel once cooled.

Boiled Beets

Trim the tops off the beets. Wash and srub dirt from the beets and dry well.

Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Add basket and beets into the pot. Cover and cook on high, water should be steaming.

Steam until beets are fork-tender, about 30 minutes. Allow beets to cool and peel. Beets can also be peeled before steaming if desired.

Steamed Beets

Set the oven rack in the center position. Preheat oven to 400°F. Trim the tops off the beets, leaving 1/2-inch of the stem. Wash and scrub dirt from the beets and dry well.

Place beets on a piece of foil large enough to make a pouch. Drizzle with enough olive oil to coat the beets then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place on a sheet tray.

Roast until fork-tender, about 40 to 60 minutes, time will vary depending on the size of the beets. Check every 20 minutes for doneness. Allow beets to cool and peel.

Whole Roasted Beets

Set the oven rack in the center position. Preheat oven to 400°F.

Wash and peel beets. Cut into 1/2 to 3/4-inch thick wedges.

In a medium-sized bowl toss together the beets, olive oil, salt, and pepper. Place on a foil-lined sheet pan. Roast until beets are fork-tender, about 25 to 30 minutes.

Sliced Roasted Beets

In a large bowl, toss the arugula with 1 1/2 tablespoons vinegar and 1 tablespoon olive oil; season with salt and pepper. Transfer to a platter.  In the same

Tomato, Mozzarella and Arugula Salad

baby arugula

red wine vinegar

Salt and pepper

tomatoes,

mozzarella cheese,

red onion, thinly sliced

mint

Lentil Cauliflower Curry

onions, thinly sliced

Madras curry paste

button mushrooms, sliced (optional)

vegetable stock

brown or green lentils

tomatoes

cinnamon

cauliflower,

Cookware Items Used In This Recipe:8 Quart Stock Pot

Get Well Soup

Chicken Breasts, bone-in, skin-on,

Water

Carrots, chopped medium

Parsnips, chopped medium

Celery Ribs, chopped medium

Yellow Onion, chopped small

Bay Leaf

tbsps Fresh Parsley, minced

Heat the 8 Quart Stock Pot over medium heat until it’s hot enough that water droplets bead across the surface, about 2 minutes.

Place the chicken breasts skin-side down in the hot, dry pot and cook until the chicken comes away from the bottom of the pan with no resistance and the skin is nicely browned, about 6 minutes. Transfer the chicken to a plate and set aside.

Add the water, carrots, parsnips, celery, onion, thyme, 3/4 teaspoon salt and bay leaf. Stir to combine, scraping up any browned bits. Remove and discard the chicken skin and return the breasts to the pot.

Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.

Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook until the chicken is cooked&amp;nbsp;through and the vegetables are tender, about 45 minutes. (After about 10 minutes give the lid a quick spin. If it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the Vapor Seal then reduce the heat medium-low and continue cooking as directed.)

Remove the pot from the heat. Transfer the chicken to a plate and set aside until cool enough to handle. Pull the meat from the bones and shred or cut into bite-sized pieces. Stir the chicken and parsley into the soup and season with salt if needed. Heat over low heat until the chicken is warmed through. Serve.

Black Urad dal Dosa

Idli Rice

Whole Black Urad dal

Gingelly Oil

Fenugreek Seeds

Wash and soak the 4 cups of Idli rice and one cup of black urad dal for about 7 - 8hours. Soak a tsp of fenugreek seeds in a small bowl for 2 hours.

Clean the wet grinder and add the washed dal along with fenugreek seeds. Grind dal for half an hour by sprinkling water to it. It will raise up much more than the deskinned urad dal.

Remove from grinder and follow with washed Idli rice. Ground until they are in a smooth consistency.

Mix the dal and rice batter together along with salt. Let it rest to ferment for 8 hours or overnight.

Heat a dosa pan and spread a ladle of the batter in a circular motion. Drizzle with gingelly oil and allow it to cook.

Flip over the other side and cook for another 2 mins. Serve hot with any spicy chutney of your choice. We had Coconut- Garlic Chutney.

This steamed cod recipe is easy and quick to prepare. This healthy white fish dish is best served with seasonal vegetables and sauce vierge.

Steamed Cod

cod fillets, weighing

milliliters (1 tbsp) cilantro, washed and finely chopped

milliliters (1 tbsp) dill, washed and finely chopped

milliliters (1 tbsp) tarragon, washed and finely chopped

milliliters (1 tbsp) parsley, washed and finely chopped

(¼ tsp) white pepper

(¼ tsp) salt

Dijon mustard

Mix the cilantro, dill tarragon, parsley, pepper, salt, lemon juice and mustard in a bowl and mix the ingredients together to form a thick paste.

Bring water in the steamer or wok to a boil on high heat and steam the fish for 5 minutes.

Remove the fish from the heat and slather the fragrant paste on top of each piece of fish.

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Top Tags

Cacao (Carob) Mint Cremes

Potato Parsley Soup

How to Cook Beets

Tomato, Mozzarella and Arugula Sala...

Lentil Cauliflower Curry

Get Well Soup

Black Urad dal Dosa

Steamed Cod

Eggplant mesa'a'ah (egyptian spiced...

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Top 12 healthy cooking recipes from across the web

The most viewed healthy cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cacao (Carob) Mint Cremes

Potato Parsley Soup

How to Cook Beets

Tomato, Mozzarella and Arugula Sala...

Lentil Cauliflower Curry

Get Well Soup

Black Urad dal Dosa

Steamed Cod

Eggplant mesa'a'ah (egyptian spiced...

Vegan Mushroom Risotto

Creamy Garlic Mashed Potatoes

Vegan Mushroom Risotto

The most viewed healthy cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine