Category Archives: healthy recipe

Bieler’s Broth: a Healing, Restorative Soup Recipe

Serves: 2 quarts (a bowl daily for a week or 2 is recommended for health benefits)

Ingredients

  • 4 medium zucchini, ends discarded and zucchini sliced into rounds
  • 1 pound string beans, ends trimmed (frozen okay)
  • 2 stalks celery, chopped
  • 1-2 bunches parsley (flat-leaf or curly), tough stems removed (you can freeze the stems for stock making)
  • 4 cups water

Instructions

  1. Place all ingredients in a pot and bring to a boil. Skim any foam on the surface, lower the heat and simmer, covered until the vegetables are tender, about 15 minutes.
  2. Puree soup in the pot with a handheld blender or in a blender in batches.
  3. Eat warm.

“This soup is nothing new. In fact, it has been around for decades, invented by a doctor named Bieler. The soup is vegan and all vegetable-based. It is not a culinary soup in the sense that it is so delicious that you would want to serve it to your friends at your next dinner party, but more of a medicinal soup.  It tastes absolutely fine though, just a little bland.

According to Sally Fallon in her book Nourishing Traditions, Dr. Bieler felt that this combination of vegetables was ideal for restoring acid-alkaline and sodium-potassium balance to organs and glands, especially the sodium-loving adrenal glands which suffer under stress.  The broth is also supportive for liver function — recall that the liver is our detoxifying organ.  Bieler’s broth is highly recommended for those under stress or suffering from stress-related conditions.” Pamela Salzman

NO BAKE ENERGY BITES

INGREDIENTS

  • 1 cup oats
  • ¼ cup organic almond butter or peanut butter
  • ¼ cup agave or honey
  • 2 tbsp chia seeds or hemp seeds
  • ½ tsp sea salt

Optional add ons:

  • ½ tsp vanilla
  • ½ tsp cinnamon
  • Shredded coconut
  • Raw cacao nibs
  • Dried cranberries
  • A few tbsp of ground flax meal
  • Chocolate chips

INSTRUCTIONS

  1. Mix all ingredients together in a bowl.
  2. Use a spoon or small scooper to make balls. You may need to keep a bowl of water nearby to wet your hands so the batter doesn’t stick to them. 
  3. Place energy bites in an airtight container and store in the refrigerator up to 5 days or in the freezer up to 3 months. 

BASIC OVEN ROASTED VEGETABLES

  • Pre-heat oven to 400 degrees
  • Cut vegetables into even pieces
  • Place cut up vegetables in large bowl, drizzle with a few tablespoons of olive oil
  • Add salt plus any herbs/seasonings 
  • Toss veggies in bowl w/ oil and seasonings
  • Spread onto a baking sheet. Keep veggies evenly spaced and try not to crowd them 
  • Bake for approximately 30 minutes (dense/root veggies such as brussel sprouts, parsnips, etc may take 45 minutes) 

oat flour banana bread

INGREDIENTS

  • 1 ¾ cups Oat Flour (Roughly 2 ¼ Cups Rolled Oats)
  • 4oz (½ Cup) Organic Coconut Oil
  • 1 Cup Coconut Sugar
  • 2 Large Eggs
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 5oz (just over ½ cup) Greek Yogurt, Plain or Vanilla
  • 3 Very Ripe Bananas (the browner the better)
  • Optional Add Ins:
    • 1/2 cup walnuts 
    • 1/2 cup chocolate chips
    • Top with shredded coconut before baking

DIRECTIONS

  • Preheat oven to 350F and grease a 9X5 loaf pan.
  • In a food processor blend oats until a fine flour texture is formed.
  • Melt coconut oii and mix together with coconut sugar in a large bowl. Then add eggs and vanilla. Mix in oat flour, baking soda, and salt.
  • In a seperate bowl mash bananas. Fold the bananas and greek yogurt into the flour mixture.
  • Pour into the prepared pan.
  • Bake for 50-60 minutes. 
  • Let cool for 30 minutes before inverting out of the pan onto a plate. Enjoy!

*recipe adapted from Confesssions of a Baking Queen

SWEET POTATO BROWNIES

INGREDIENTS

1 cup sweet potato (cooked and mashed)

½ cup any nut butter

¼ cup maple syrup or agave

1 tsp vanilla extract

½ cup cocoa powder

¼ cup oat flour (you can grind raw oats in a blender)

½ cup chocolate chips (vegan if desired)

DIRECTIONS

Preheat oven to 350 degrees F. 

Line a 9 x 9 inch pan with parchment paper

In one bowl, combine sweet potato, nut butter, syrup and vanilla.

In a separate bowl, combine oat flour and cocoa powder.

Combine all ingredients and mix in chocolate chips. 

Transfer to baking pan and bake for approximately 30 minutes.

Top with coconut based whipped topping and enjoy!