Maintenance Recipes for a Child’s Healthy Diet
Use these recipes on an ongoing basis once the initial healing diet is producing good results. Excerpted from my book, Diets For Healthy Healing
Perfect Fiber Cereal
¼ cup sliced almonds ¼ cup pumpkin seeds ¼ cup sunflower seeds ¼ cup chopped walnuts a few pinches cinnamon and cardamom powder 4 oz. pitted prunes 4 oz. dried apricots 4 oz. dried papaya 2 tbsp. honey 2 oranges, sectioned 1 banana, sliced
Preheat oven to 250˚F. Toast the almonds, pumpkin seeds, sunflower seeds, walnuts in the oven. Add pinches of cinnamon and cardamom powder on top. Soak the prunes, dried apricots and dried papaya in water to cover. Add the dried fruit mix to a soup pot, and simmer over low heat to reduce liquid by half. Stir in the honey, orange sections, banana and nut mix. Serve warm or cold. Makes about 3 cups.
Piña Colada Mineral-Enzyme Smoothie
1 cup pinapple, cubed and frozen 1 banana, frozen ¾ cups vanilla rice milk (or almond milk) ½ cup vanilla yogurt, frozen ½ cup orange juice ½ tsp. vanilla extract 3 tbsp. toasted shredded coconut
Peel and cube fruit before freezing. In a blender, mix all ingredients until smooth. Serve while frosty. Makes 2 servings.
Strawberry Apple Lemonade
1½ qt. apple juice 1½ cups lemon juice 1 cup strawberries, sliced
Pour all ingredients into a large pitcher, chill and serve over ice.
Soups, salads, appetizers
Roasted Potato & Sweet Potato Sticks
2 sweet potatos, cut into sticks 2 russet potatoes, cut into sticks 2 tbsp. grapeseed oil
Preheat oven to 500°F. Oil a baking sheet. Toss potato sticks with the grapeseed oil. Place side by side, not touching on baking sheet.
Bake for 10 minutes or until crispy. Season with sea salt, pepper, dulse flakes and herbal seasoning salt. Serves 4 people.
Fancy Cheese Nachos
1 lb. baked nacho chips 1⁄3 cup plain sparkling water 4 oz. kefir cheese (or low-fat cream cheese) 8 oz. low-fat pepperjack cheese 8 oz. low-fat cheddar cheese ½ cup spinach (or chard), shredded ¼ cup natural salsa
On a cookie sheet, toast the chips until crisp. In a pan over very low heat, simmer the water, kefir cheese, pepperjack cheese, cheddar cheese, spinach and salsa until cheese melts and is smooth. Spoon over toasted chips, then briefly place in the broiler to brown. Makes enough to fill a tray.
Baby Shrimp Tostadas
8 oz. cooked salad shrimp ½ ripe avocado 1 tbsp. red onion, minced 3 tbsp. low-fat mayonnaise 2 tbsp. lemon juice 1 green jalapeño chile, minced 1 tbsp. fresh cilantro, minced 1 tsp. lemon-garlic seasoning 24 tostada chip rounds
To make the topping, mix the avocado, onion, mayonnaise, lemon juice, jalapeño, cilantro, and lemon-garlic seasoning. Divide this mixture on the tostada chip rounds. Top each with the shrimp. Broil 1 minute and serve hot. Makes 24 mini tostadas.
Deep Dish Italian Pie
Like a mushroom pizza without the crust.
1 (15 oz.) jar natural pizza sauce 1 small eggplant, peeled and sliced 1½ cups grated low-fat mozzarrella cheese 1 yellow onion, sliced 1 tsp. Italian herb blend ½ tsp. anise seed 2 tbsp. olive oil 1 red bell pepper, sliced 1 lb. mushrooms, sliced 1 lb. fresh tomatoes, chopped ¼ cup red wine 2 tbsp. grated parmesan cheese
Prepare a 9" x 13" pan. Preheat oven to 375°F. Sauté the onion, Italian herbs and anise seed in 2 tbsp. olive oil for 5 minutes. Add the red bell pepper and mushrooms; toss until coated. Add the tomatoes and toss to coat. Spread pizza sauce to cover bottom of the pan, and cover with the eggplant slices. Cover with the mozzarella and top with the tomato/mushroom mixture. Pour on rest of pizza sauce and sprinkle with the red wine and parmesan-reggiano cheese. Bake covered for 20 minutes. Remove cover and bake for 20 more minutes. Cut in 9 big squares to serve.