Try This Tasty Hummus Recipe

Try This Tasty Hummus Recipe

Hummus with Garlic and Lemon

Ingredients:

1 can garbanzo beans

1/4 cup vegetable broth

2 cloves garlic

3/4 fresh lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon finely minced fresh herb (such as parsley, basil, or thyme)

salt and pepper to taste

 

Directions:

Heat the vegetable broth to medium in a medium-sized, shallow pan. Rinse the garbanzos in a colander and pour into the broth. Heat until broth has evaporated, about 5-8 minutes. Test the beans with a fork for tenderness about halfway through. Once the broth has evaporated they should mash easily. If they’re still hard, heat for a few extra minutes with a few additional tablespoons of broth.

Transfer the beans to a large bowl and mash with a fork until they are the consistency of a thick paste. Add the garlic and fresh herb and slowly add the lemon juice and olive oil. Season to taste. Stir until all ingredients are evenly distributed and the hummus has a coarse yet creamy texture.

Reprinted with permission from Cooking Well: The New Kitchen Garden. ISBN: 978-1-57826-331-8 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.

Delicious Vegetarian Stuffed Peppers Recipe

Delicious Vegetarian Stuffed Peppers Recipe

Here’s a great healthy anytime recipe for stuffed peppers! Fire up the grill and get cooking!

Stuffed Poblano Chilies

Ingredients:

2 teaspoons olive oil

4 poblano chilies

1 medium onion, diced

2 tomatoes, seeded and diced

1 cup cooked black beans

1 cup cooked corn kernels

2 garlic cloves, minced

1 jalapeño, seeded and diced

1/2 cup toasted pumpkin seeds

1/2 cup chopped cilantro

1 teaspoon ground cumin

1 1/4 cups Monterey Jack cheese, shredded

Salt and pepper to taste

 

Directions:

Preheat the grill on medium.

Cut and slice the chilies in half. Scrape out the seeds and set aside.

Heat the oil in a saucepan over high heat. Add the onion and sauté 1 minute. Add the tomatoes, black beans, corn, jalapeño, pumpkin seeds, cilantro, cumin, and cook until hot. Divide the mixture among the chile halves and top with the cheese.

Lightly oil the rack of the grill and place the stuffed chilies on the grill. Grill for 15 to 20 minutes or until the cheese is golden brown and the chilies cook through. If they start to burn, move them away from the heat source to finish cooking and then serve immediately.

Makes 4 servings.

Note: You may also cook the chilies in the oven at 375ºF for 15 to 20 minutes.

 

Reprinted with permission from Cooking Well: Healthy Vegetarian. ISBN: 978-1-57826-389-9 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.

Achieve Natural Beauty with this Soothing Facial Recipe

Achieve Natural Beauty with this Soothing Facial Recipe

Floral Healing Facial by Elizabeth TenHouten

Calendula is a beautiful flower that is closely connected with skin health. It’s commonly used as a homeopathic remedy for several skin ailments, including relief of skin inflammation, bruising, slow healing wounds, and eczema. Calendula also has anti-fungal properties and is widely known to be antimicrobial and an excellent skin purifier. Carrots are rich in vitamin A, known for supporting acne-prone skin. Sweet almond oil is a wonderful natural moisturizer. Because calendula is antimicrobial, it’s an excellent skin purifier.

In her new book, Natural Beauty, beauty expert Elizabeth TenHouten lays out a philosophy of beauty that encompasses physical, mental and spiritual well-being, an integrated approach that addresses the whole person. Natural Beauty includes a wide variety of all-natural beauty tips and tricks drawing on everyday ingredients with amazing healthful properties. The Floral Healing Facial recipe below is just one of many excellent ones found in the book:

Ingredients:

3 cups water

3 carrots

4 tablespoons organic honey

2 tablespoons sweet almond oil

2 tablespoons dried calendula flowers

 

Preparation and Application:

Cut carrots into chunks with the skin on (the nutrients are in the skins, so no need to peel, just wash well). Bring a medium pot of water to a boil. Throw in carrots. Boil until the carrots are soft, about 15 minutes. Mash them in a bowl. Add the organic honey and almond oil. Add calendula flowers. Mix until you have a smooth orange paste. Place in the refrigerator for 10 minutes to cool. It’s a good idea to use a tongue depressor for application to avoid depositing the oil and germs from your fingertips onto your skin. Leave on for 10 minutes and rinse with cool water to seal the pores.

 

Reprinted with permission from Natural Beauty: Homemade Recipes for Radiant Skin & Hair. ISBN: 978-1-57826-446-9, $20.00 (hardcover). New from Hatherleigh Press. Distributed by Random House.

 

Refreshing Red Berry Cooler Recipe

Refreshing Red Berry Cooler Recipe

Here’s a perfect refreshing drink, just in time for summer berry season!

Fresh Red Berry Cooler

Ingredients:

2 cups cranberries

2 cups raspberries

1 cup 100% cran-raspberry juice

1 cup fat-free raspberry yogurt

2 cups ice

 

Directions:

Place all ingredients into blender and blend until smooth. Serve immediately.

 

Reprinted with permission from Farmstand Favorites: Berries. ISBN: 978-1-57826-375-2 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.

Delicious and Easy Strawberry Salsa Recipe

Delicious and Easy Strawberry Salsa Recipe

This fabulous salsa recipe is ideal to combine with fish or chicken…and great for the grill!

Strawberry Salsa

Ingredients:

1 pint fresh strawberries, hulled and sliced

3 medium sweet red peppers, seeded, diced

2 medium green bell peppers, seeded, diced

2 medium tomatoes, fresh, diced

1 large Anaheim pepper, seeded, chopped

1/4 cup finely chopped cilantro

1/2 cup honey

1/2 cup fresh lemon juice

1 teaspoon crushed dried red chili pepper

1 teaspoon salt

1/2 teaspoon black pepper

 

Directions:

Combine all ingredients; mix well. Refrigerate overnight to allow flavors to blend.

Makes 1 1/2 quarts.

Suggestion: Serve 2 ounces of Strawberry Salsa on grilled swordfish, poached halibut, blackened fish, or grilled chicken.

 

Reprinted with permission from Farmstand Favorites: Berries ISBN: 978-1-57826-375-2 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.

Rainbow Fruit Salad Recipe

Rainbow Fruit Salad

Ingredients:

1 large mango, peeled and diced

2 cups fresh blueberries

2 nectarines, unpeeled and sliced

2 cups halved fresh strawberries

2 cups seedless grapes

2 bananas, sliced

1 kiwifruit, peeled and diced

1/3 cup fresh fruit juice

2 tablespoons lemon juice

1 1/2 tablespoons honey

1/4 teaspoon ground ginger

Dash nutmeg

Directions:

Prepare the fruit and place in a large bowl. Combine orange, juice, lemon juice, honey, ginger, and nutmeg in a small bowl. Whisk together until well combined. Just before serving, pour honey orange sauce over the fruit.

Reprinted with permission from Farmstand Favorites: Berries ISBN: 978-1-57826-375-2 $9.50 (paperback). From Hatherleigh Press. Distributed by Random House.

Quick Healthy Wrap Recipe

Quick Healthy Wrap Recipe

Cosmic Cucumber Wrap

Ingredients: 1 ounce lean ground beef, 1 tablespoon onion, chopped, 1 cup Romaine lettuce, shredded ¼ cup fresh tomatoes, diced ¼ cup cucumber, diced, 1 (8-inch) whole wheat tortilla

1 tablespoon fat-free ranch salad dressing

Directions: Brown ground beef and onion in skillet over medium heat, drain excess fat. Mix lettuce and tomato together with ground beef mixture. Chop cucumber and mix with salad dressing. Place tortilla on a plate and spread with beef mixture. Top with cucumber and salad dressing mixture and roll wrap.

Reprinted with permission from Cooking Well: The New Kitchen Garden. ISBN: 978-1-57826-331-8 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.

Simple Fruit Smoothie Recipe

Simple Fruit Smoothie Recipe

Fruit Slush

Ingredients: 2 2/3 cups cantaloupe or watermelon, coarsely chopped, seeded, and peeled, 1 2/3 cups kiwi, coarsely chopped, 3 packets Splenda, 2 tablespoons lime juice, 2 cups water, ice.

Directions: In a blender, puree fruit with Splenda and lime juice until smooth. Combine fruit mixture with water in large pitcher. If desired, pour through a strainer to eliminate pulp. Stir well and pour into tall glasses with ice. Serves 4.

Reprinted with permission from Cooking Well: The New Kitchen Garden. ISBN: 978-1-57826-331-8 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.

Health Benefits of Garlic

Health Benefits of Garlic

When most people think of garlic, they are reminded of a great flavoring to their delectable meals. What are lesser known about garlic are the health benefits that can come from this miraculous herb. By adding garlic to your diet, you can enjoy a multitude of benefits that will aid in strengthening your health and improving longevity.

The new book Cooking Well: Garlic depicts several different benefits that, when garlic is added to our diet, can help us achieve healthier cholesterol levels, maintain proper blood pressure, and potentially lower the risk of common cancers. The benefits of garlic include:

  • · Allicin: This is a powerful antifungal and antibiotic compound found in crushed or finely chopped garlic.
  • · High Blood Pressure: The sulfides in garlic help to lower blood pressure. The healing properties of these sulfides are not lessened through cooking, so even cooked garlic can be effective.
  • · Cholesterol: Garlic also acts as an antioxidant, which can help to lower LDL (“bad”) cholesterol levels by preventing the build-up of cholesterol in the arteries.

Along with these great health benefits, it’s always fun to spice up your great homemade meals, and what better way to do so than by adding a little garlic. This new book is packed with recipes for breakfast, lunch, dinner, and even snacks. Some may overlook garlic but Cooking Well: Garlic provides great recipes that are easy to make and show us how to add garlic into our meals. Three delicious recipes from the book are:

 

Garlic Bean Soup (serves 8)

Ingredients: 1 pound dry Great Northern beans, 1 quart water, 1 quart low-sodium vegetable broth, 3 tablespoons olive oil, 2 garlic cloves, minced, 4 tablespoons chopped parsley

Directions: Place beans in large soup pot, cover with water and bring to boil. Cook 2 minutes, remove from heat. Cover pot and allow to stand for 1 hour. Drain, discarding water. Combine beans, 1 quart fresh water, and vegetable broth in slow cooker. Saute garlic and parsley in olive oil in skillet. Stir into slow cooker. Cover and cook on low for 8-10 hour or until beans are tender.

 

Green and Orange Salad (serves 8)

Ingredients: 8 navel oranges, 2 tablespoons snipped chives, 1 ½ tablespoons olive oil, 1 clove garlic, minced, ¼ cup minced parsley, 3 tablespoons orange juice, 1 tablespoon Dijon mustard, Boston or bibb lettuce

Directions: Peel and section the oranges, removing all the membranes. Place in a large bowl. Sprinkle with the parsley and chives. In a small bowl, whisk together the orange juice, oil, mustard and garlic. Pour over the oranges and toss well. Serve on a bed of lettuce leaves.

 

Chicken Breast with Asian Glaze (serves 4)

Ingredients: Four 5-ounce chicken breasts with bones and skin, 2 tablespoons maple syrup, 1 tablespoon green tea, 1 tablespoon Oriental hot mustard, 1 garlic clove, minced, 2 tablespoons sesame seeds, 1 teaspoon dried ginger, Canola oil, Salt and pepper to taste

Directions: Preheat the oven to 350°F. Wash and pat dry the chicken breasts.

Carefully pass your fingers between the meat and the skin to loosen up the skin without breaking it. Heat the maple syrup, tea, mustard, garlic, and ginger in a saucepan over low heat until well blended. Season to taste and set aside. Lift up the chicken skin and brush the mixture over the chicken meat. Sprinkle with the sesame seeds and cover the breasts with the skin. Brush canola oil over the skin and roast for 30 minutes, or until cooked through. Remove skin before serving.

Reprinted with permission from Cooking Well: Garlic. ISBN: 978-1-57826-383-7, $9.99 (ebook). ISBN: 978-1-57826-343-1, $11.00 (paperback). New from Hatherleigh Press. Distributed by Random House.

 

Healthy Secrets of Herbs

Healthy Secrets of Herbs

Countless cultures throughout history have used herbs for their unique flavors as well as for the treatment of various conditions and ailments including, headaches, back pain, neck strain, nausea, indigestion, and many more. Now, with the recipes in the new book Cooking Well: Healing Herbs, you can uncover the beneficial properties of a wide variety of herbs in these easy to use recipes.

Whether you’re looking to ease the symptoms of a specific condition, seeking to energize or relax, or just want to create tasty, healthy meals for yourself and your family, Cooking Well: Healing Herbs is the perfect resource for anyone interested in harnessing the powers of delicious, healthful herbs.

Here are a few recipes to try!

Marinated Chicken Tarragon

Ingredients: ½ cup plain low-fat yogurt, ¼ cup honey, 2 Tbsp Dijon mustard, 1 ½ tsp garlic salt, 1 ½ tsp dried tarragon, crushed, ½ tsp black pepper, 1/8 tsp bottled hot pepper sauce, 4 (4 to 6 oz each) boneless skinless chicken breasts.

Directions: Combine yogurt, honey, mustard, garlic salt, tarragon, pepper and hot pepper sauce; mix well. Marinate chicken in yogurt mixture 1 hour in refrigerator. Shake off excess marinade and broil, 4 to 6 inches from heat, 3 to 4 minutes per side or until juices run clear.

Honey Mint Yogurt

Ingredients: 1 pint plain yogurt, ¼ cup honey, ½ to ¾ tsp dried mint, crushed (1 Tbsp fresh chopped mint can be substituted for the dried mint).

Directions: Combine all ingredients and blend well.

Stress Reducing Tea (relieves stress of the lower back and neck)

Ingredients: 1 part chamomile, 1 part mint, 1 part calendula flowers

Directions: Place all herbs in a tea ball or bag and cover with boiling water. Steep for 10 minutes before drinking. You may add sugar, honey or another sweetener if preferred. Feel free to drink with milk or cream if you like.

Reprinted with permission from Cooking Well: Healing Herbs. ISBN: 978-1-57826-330-1 $11.00 (paperback). Hatherleigh Press. Distributed by Random House.