tag:blogger.com,1999:blog-372539680447560381.post1444323689517595011..comments2009-06-16T22:36:08.699-07:00Comments on Gottfried Center Group Detox Program: Share Your Recipes!Unknownnoreply@blogger.comBlogger5125tag:blogger.com,1999:blog-372539680447560381.post-53734337273002328002009-06-16T22:36:08.699-07:002009-06-16T22:36:08.699-07:00Simple Raw Kale & Avocado Salad
1 large bu...Simple Raw Kale & Avocado Salad<br /><br /> <br />1 large bunch Kale, cut chiffonade (sliced in thin strips)<br />1 TBS Olive Oil<br />1 TBS Tamari (Wheat Free Soy Sauce) or 1 tsp sea salt<br />1 small Avocado, diced<br /><br /><br /> <br />In a large bowl, place kale. Add olive oil and tamari or salt. Massage kale with hands until it becomes soft. Add diced avocado and toss to combine. <br />Serve immediatelyBeth Gillespiehttps://www.blogger.com/profile/08803715053586563481noreply@blogger.comtag:blogger.com,1999:blog-372539680447560381.post-88558243036211169072009-06-16T22:34:54.265-07:002009-06-16T22:34:54.265-07:00Hi all,
This is a great dressing for salads or st...Hi all,<br /><br />This is a great dressing for salads or steamed veggies...courtesy of my friend and colleague Robin Nielsen.<br /><br />Robin's Avocado Dressing<br /><br />A quick and delicious dressing for all vegetables raw, or cooked.<br /><br /><br />Ingredients<br />1/2 avocado<br />1/2 cup olive, sesame or walnut oil<br />1/2 tsp sea salt<br />1 clove garlic<br />1 tsp maple syrup<br />2 tsp fresh lemon juice<br /><br /><br />Directions:<br />Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust seasonings to your liking. Toss on vegetables and enjoy!Beth Gillespiehttps://www.blogger.com/profile/08803715053586563481noreply@blogger.comtag:blogger.com,1999:blog-372539680447560381.post-13800989189501814672009-06-12T09:07:55.066-07:002009-06-12T09:07:55.066-07:00Beet Salad Surprise
Courtesy of Mary Vance, NC
1/...Beet Salad Surprise<br />Courtesy of Mary Vance, NC<br /><br />1/2 - 1 large red beet<br />1-2 carrots<br />1 apple, pink lady or fuji<br />1/4 c chopped walnuts (pecans or almond slivers are good variations)<br />2-3 Tbs. shredded coconut meat<br />1 tsp. Olive oil<br />1/8 c raisins (optional)<br /><br />Grate beet, carrots, and apple in a large bowl. Toss with olive oil. Sprinkle nuts and coconut; toss all ingredients together. Adjust to taste; garnish with a pinch of nuts and coconut on top before serving. Raisins make a great optional topping that kids love!<br />Makes four 1/2 cup servings. <br /><br />Nutritional Info per 1/2 cup:<br />Calories: 106<br />Protein: 2.45 g<br />Carb: 10.4 g<br />Total Fat: 6.7 g<br />Monounsaturated fat: 1.9 g<br />Polyunsaturated fat: 3.1 g<br />Saturated Fat: 1.4 g<br />Cholesterol: 0 mg<br />Fiber: 1.53<br />Vitamin A: 391 RE; 39% daily allowance<br />Vitamin E: 1.36mg; 13% daily allowance<br />Folate: 20mcg; 9% daily allowance<br />Magnesium: 28 mg; 8% daily allowance<br />Potassium: 197mg; 9% daily allowance<br />Iron: .57mg; 5% daily allowanceBeth Gillespiehttps://www.blogger.com/profile/08803715053586563481noreply@blogger.comtag:blogger.com,1999:blog-372539680447560381.post-23808781724701955232009-06-10T13:19:36.655-07:002009-06-10T13:19:36.655-07:00Hi folks! Took me a while to find "glycemic ...Hi folks! Took me a while to find "glycemic load" for fruits so thought I would share it for those who might be interested:<br />Apple<br />Food Serving Size: 120g<br />Glycemic Load (GL) per Serving: 6<br />Apple Juice (unsweetened)<br />Food Serving Size: 8 fl oz (250ml)<br />Glycemic Load (GL) / Serving: 12<br />Apricot (dried)<br />Food Serving Size: 60g<br />Glycemic Load (GL) per Serving: 8<br />Apricot (fresh)<br />Food Serving Size: 120g<br />Glycemic Load (GL) per Serving: 5<br />Banana<br />Food Serving Size: 120g<br />Glycemic Load (GL) / Serving: 12<br />Breadfruit<br />Food Serving Size: 120g<br />Glycemic Load (GL) / Serving: 18<br />Cantaloupe Melon<br />Food Serving Size: 120g<br />Glycemic Load (GL) per Serving: 4<br />Cherries<br />Food Serving Size: 120g<br />Glycemic Load (GL) per Serving: 3<br />Cranberry Juice (unsweetened)<br />Food Serving Size: 8 fl oz (250ml)<br />Glycemic Load (GL) per Serving: 16<br />Dates (dried)<br />Food Serving Size: 60g<br />Glycemic Load (GL) / Serving: 42<br />Figs (dried)<br />Food Serving Size: 60g<br />Glycemic Load (GL) / Serving: 16<br />Fruit Cocktail<br />Food Serving Size: 120g<br />Glycemic Load (GL) per Serving: 9<br />Grapefruit<br />Food Serving Size: 120g<br />Glycemic Load (GL) per Serving: 3<br />Grapefruit Juice (unsweetened)<br />Food Serving Size: 8 fl oz (250ml)<br />Glycemic Load (GL) / Serving: 11<br />Grapes<br />Food Serving Size: 120g<br />Glycemic Load (GL) per Serving: 8<br />Kiwi Fruit<br />Food Serving Size: 120g<br />Glycemic Load (GL) per Serving: 6<br />----------------------------------<br />Above source: http://www.diet-i.com/gi-per-food-serving/glycemic-load-fruit.htm<br /><br />Cheers, SallyAnonymoushttps://www.blogger.com/profile/16965905363920419239noreply@blogger.comtag:blogger.com,1999:blog-372539680447560381.post-26460944028266092762009-06-07T10:38:18.632-07:002009-06-07T10:38:18.632-07:00Quinoa Turkey Salad
Courtesy of Giselle Barber, Na...Quinoa Turkey Salad<br />Courtesy of Giselle Barber, Natural Foods Chef<br /><br />1 cup quinoa<br />1 cup dried cranberries<br />1 cup celery, sliced ½ inch thick<br />1 cup red onion, chopped fine<br />¾ pound smoked turkey breast, cubed (Dietsel Turkey)<br />Dressing<br />5 tablespoons honey (use less or optional during cleanse)<br />3 tablespoons Dijon mustard, smooth<br />2 tablespoons seasoned rice vinegar<br /><br />Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to boil in a medium saucepan. Add quinoa; return to boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork and let cool.<br />Chop all other ingredients and place in a large bowl. Mix dressing in a separate bowl and set aside. Add cooled quinoa to chopped vegetables and toss in dressing. Mix all ingredients together; serve on a bed of lettuce or by itself.<br /><br /><br />Quinoa Tabouli<br />Adapted from Healing with Whole Foods by Paul Pitchford<br /><br />1 cup quinoa, rinsed well and soaked<br />2 cups water<br />pinch of sea salt<br />½ cup peas<br />1 tomato, diced<br />½ cucumber, sliced<br />6 olives, cut in rings<br />chives, minced<br />parsley, minced<br />½ tsp each thyme and marjoram<br />3 tablespoons lemon juice<br />Wheat free tamari to taste<br /><br />Combine quinoa, water, and salt in pot. Cover. Bring to boil, simmer 20 minutes. Steam peas 1 minute<br />Place in ceramic bowl and mix with rest of ingredients.<br />Add quinoa, toss gently together.<br />Serves 3.Beth Gillespiehttps://www.blogger.com/profile/08803715053586563481noreply@blogger.com