Here are some of the recipes from the last two workshops. I could not print all of them as 2 I have not received the OK to reproduce as of yet. Here are the ones I have.
December 3rd is the next Cooking for your Body Type event with ALL NEW RECIPES!!!
Possibly even a desert! Baking for your Body Type 🙂
Easy Sesame Ginger Broccoli Slaw
This recipe is great for the Liver Body Type. And was taught at the last Eating for Your Body Type Workshop. We had 58 people at the event and had to turn two away as we were to full, however, we all enjoyed some great slaw!!! 🙂
–¼ cup rice vinegar
–2 tbsp soy sauce
–1 tbsp Dijon mustard
–1 tbsp raw honey
–1 tbsp chopped garlic
–2 tbsp minced or grated ginger
–Sea salt, to taste
–¼ cup sesame oil
–¼ cup safflower oil
–1 bag of sliced broccoli
In a blender combine the first seven ingredients. While blender is running, drizzle in the oils and blend well. Stir in sesame seeds. Refrigerate until chilled.
Thank you Dr. Eric Berg for this wonderful recipe!
Dr. Rob’s Italian Red, White and Green
The Italian colors are Red, White and Green and this dish has health promoting benefits of Kale (green), Red (Kidney Beans), White (Garbanzo Beans and Garlic).
–5 Large Kale Leaves
–2 Cloves of Garlic—anti bacterial, lowers cholesterol
–3 Sprigs of Fresh Parsley—chemo protective, activates glutathione
–Extra Virgin Olive oil, enough to coat the pan and a little more—anti-inflammatory, cardio-protective
–1/4 cup each of Kidney and Garbanzo Beans—high fiber, decrease chance of heart disease, high in manganese and magnesium
-Garlic salt to taste
Add olive oil and heat on medium to medium high heat. If the range is too hot when you cook with the EVOO you will create free radicals in the oil and you will lose the health benefit. Finely chop the garlic and add to the oil. Make sure not to burn the garlic. Just saute for a minute or so then add your Kale. Saute the Kale (yes with a capital “K” because it’s that good for you) until it is al dente, which literally means, “to the tooth” in Italian. It is a texture that is kind of soft but still has a crunch to it. Add the beans and saute for another couple of minutes. Finally, stir in garlic salt and copped parsley to taste.
Chicken Alfalfa Caesar Salad
I grew up watching my dad make traditional Caesar Salad and remember how great it tasted. I thought my daughter how to make this and she is now the Caesar Salad Expert in our household. I put a spin on this recipe to make it healthier for the Thyroid patient. This can be make with shrimp in place of the chicken.
–1 to 2 tsp anchovy paste depending on taste
–1 to 2 cloves of garlic per head of lettuce
–1/2 tsp of fresh lemon juice
–1 egg yolk per head of lettuce-iodine
–Approximately 2 to 4 tablespoons of extra virgin olive oil. You can add more if you’d like.
–Alfalfa sprouts, enough to cover you palm and no more-iodine
–1 heads Romaine lettuce
–Parmesan cheese–enough to cover the top of the salad
–Chicken about 1 small breast per head
Take the garlic and press it and add it to a large wooden salad bowl. Next add the anchovy paste and smash the paste and garlic together with the back of a wooden spoon until the actual pieces of garlic are almost invisible. Next add only the yolk of one egg. Of course i have to warn you of the dangers of eating raw food and raw eggs can contain salmonella so use them at your own risk. Mix egg and the garlic and anchovy paste together until it forms it’s own paste and while stirring quickly, add in the EVOO. Add the lettuce, chicken and sprouts next and mix all ingredients well. Cover with the cheese and some people like the fresh cracked pepper on top…… I would fall into the category of some people. Buon Appetito!!!
Zuppa Toscana from Olive Garden
About This Recipe: “This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden Chefs.” I found this online and have made it a bit more healthy by changing some of the ingredients. It changes the taste a bit as well but most love it. This is a wonderful adrenal/ovary meal.
–Ingredients :
–1 lb Italian TURKEY sausage ( I like mild sausage)
-1 large red potato and 4 small purple splendor potatoes, sliced in half, and then in 1/4 inch slices,
– 1 large yellow onion, chopped
–1/4 cup bacon bits. Get the Apple Gate Farms Turkey bacon and brown this in a pan and use it for the bacon bits.
–2 garlic cloves, minced
–2 to 4 cups kale or 2 to 4 cups Swiss chard, chopped…..I like lots and lots of this stuff. Great health benefits to both foods.
–2 (8 ounce) cans chicken broth
–2 (8 ounce) cans chicken broth
–1 quart water
–A splash of half and half, just enough to make the soup a slight cream color
–Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in pot. Cook on medium heat until potatoes are done. Salt and pepper to taste.
Much Love,
Dr. Rob
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*Individual results may vary.
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