Taking a break!

Hello!

I have been on hiatus busy with some good things for the practice and photography. I am currently reworking my blog and website this winter.

See you in the spring!

Dr. M

Apple Cinnamon Muffins!

It's that time of year, when we all get ready to wind down and smell apples and cinnamon. My favorite thing to do on a fall day is stay home and cook! There is no better recipe for these muffins. Enjoy.

Just a note, I pick my own apples every fall at Larriland Farms. They are in Lisbon, MD. For more information, please go to www.pickyourown.com

Buckwheat flour goes well with apples and cinnamon. If you don't care for buckwheat, use your own favorite gluten-free flour blend for the 1 and 1/2 cups flour in this recipe.

Preheat the oven to 350 degrees F.

Whisk together the dry ingredients:

3/4 cup buckwheat flour
1/2 cup sorghum flour
1/4 cup tapioca starch/flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon allspice

In a separate mixing bowl beat together:

1 cup natural applesauce
1/3 cup coconut oil
1 cup organic brown sugar- or 1/2 cup raw honey or more, to taste*
2 teaspoons bourbon vanilla
1 tablespoon Ener-G Egg Replacer (for 2 large eggs) mixed with 1/4 cup warm water
4 tablespoons apple juice, more as needed

Beat the wet ingredients and sugar until smooth. Add to the dry ingredients and combine well. Add more apple juice a tablespoon at a time, as needed to make a smooth batter.

Stir in:

1 1/2 cups chopped fresh apple
1/2 cup chopped pecans or walnuts, optional

Spoon the batter into twelve muffin cups.

Sprinkle with raw sugar, if desired, for a crunchy top.

Bake in the center of a preheated oven until firm and golden- about 20 to 25 minutes or so. Test with a wooden pick if you need to. Remove the muffins from the pan and cool on a wire rack.

Wrap and freeze for on-the-go treats. Thaw at room temperature or warm in toaster oven!

Warm, nutty Quinoa with Bananas and Berries

1 cup organic milk

1 cup water

1 cup organic quinoa, (pre-soak and rinse quinoa)

2 cups fresh blackberries, blueberries, and raspberries (organic preferred)

1/2 teaspoon ground cinnamon

1/3 cup chopped pecans, toasted (soak them first!)

4 teaspoons raw honey

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in berries, bananas, and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon honey over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Strawberry Almond Butter Smoothie

Serves 2

Looking for a sweet, refreshing snack or breakfast? Try this sweet and creamy smoothie.

Nutrition

Per serving (about 8oz/213g-wt.): 180 calories (110 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 75mg sodium, 13g total carbohydrate (3g dietary fiber, 5g sugar), 9g protein

Ingredients

1 cup frozen (not thawed) whole strawberries
2 tablespoons smooth almond butter
1 cup chilled unsweetened rice milk or almond milk

Directions

Put all ingredients into a blender and purée until smooth. Pour into glasses and serve.

Blueberry-Banana Smoothie

Serves 2

Adding ground flax offers a healthful boost of omega 3s, fiber and protein.

Nutrition

Per serving (about 13oz/377g-wt.): 200 calories (40 from fat), 4.5g total fat, 0g saturated fat, 0mg cholesterol, 55mg sodium, 36g total carbohydrate (6g dietary fiber, 23g sugar), 10g protein

Ingredients

1 fresh or frozen banana, peeled and cut into 2-inch chunks
1 cup frozen or fresh or frozen blueberries
6 ounces plain yogurt
3/4 cup unsweetened rice milk or almond milk (more or less to taste)
1 tablespoon ground flax seeds
1 teaspoon agave nectar, or to taste
1/2 cup ice cubes (optional)

Directions

Put all ingredients into a blender and purée until smooth. Pour into glasses and serve.

Raw Vegetable "Pasta" with Tomatoes and Herbs

Serves 6

Try this delicious "pasta" made from strips of summer squash and zucchini tossed with tomatoes, olive oil and fresh basil and oregano for a dish packed with bright flavors.

Nutrition

Per serving (about 6oz/169g-wt.): 60 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 7g total carbohydrate (2g dietary fiber, 3g sugar), 2g protein

Ingredients

2 zucchini squash, shaved thinly lengthwise with a vegetable peeler
2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper to taste
1 tablespoon extra virgin olive oil
1 cup cherry or grape tomatoes, halved
5 oil-packed sundried tomatoes, drained and thinly sliced
1/2 shallot, finely chopped
1 clove garlic, finely chopped
1 tablespoon finely chopped basil
1 teaspoon finely chopped oregano

Directions

In a large bowl, gently toss together all ingredients. Transfer to a platter and serve immediately.

Grilled Corn Salad with Green Beans and Tomatoes

Serves 8

Next time you have the grill warmed up, throw on some extra corn on the cob to make this easy summer side dish. It's a great complement to any outdoor party.

Nutrition

Per serving (about 6oz/179g-wt.): 160 calories (90 from fat), 9g total fat, 2.5g saturated fat, 5mg cholesterol, 210mg sodium, 16g total carbohydrate (4g dietary fiber, 4g sugar), 4g protein

Ingredients

1 teaspoon Dijon mustard
3 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Salt and pepper
4 ears corn, grilled
1 pound green beans, blanched and cooled
1 pint cherry or grape tomatoes, halved
1/2 red onion, thinly sliced
1 cup basil leaves, thinly shredded
4 ounces ricotta salata, shaved

Directions

Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.

Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.

Meatless Mondays!

Fabulous article by Ellen Kanner... enjoy, Dr. M

******

Baby, put down that burger and come to mama. Yes, I know, you've never done anything like this, never dreamed you would. It's okay. I promise I'll be gentle and it's going to be soooo good. Everybody's first time should be.

It was bound to happen, your a-ha moment when eating meat -- something you've done for years with pleasure or at least out of habit -- no longer fits in with what you believe or want. One day, you had to wake up and realize that steak-a-thon comes at too great a cost, from the chunk it takes out of your paycheck to the toll it takes on the planet.

You know you've been seeing it everywhere. The list of celebs touting the wonders of veggie ways grows every day from Ellen deGeneres (vegan lesbian wedding to Portia de Rossi -- how cool is that?) to meat maesto Mario Batali. Batali's no vegan, but he lost 40-plus pounds by going from extreme to moderate meat-eater. He now features vegetarian options in all his 14 restaurants. DeGeneres believes a meatless diet is kind to animals and to the environment. Batali believes giving up meat -- even for a day -- means you're choosing a more sustainable food system. I agree with both of them. I also believe it also means you're on your way to a healthier, hotter body.

One of the many great things about giving up meat is how easy it is. There's no need to be furtive or join fringey listservs (although you can -- honey, they're out there). You don't have to tell anyone, you don't have to out yourself. Just give in to the urge. Experiment. There's so many luscious things to eat that have nothing to do with meat -- veggie pizza, hummus and pita, veggie burritos, Indian curries, Asian stirfrys, more, more, more. Chocolate, coffee and Champagne are all plant-based. You can indulge in any of it -- all of it -- in full public view and no one will know.

What's holding you back? Are you afraid what people will think? What you eat is as intimate as who you sleep with -- just go with what feels right for you. Your real friends will respect your choice, whatever it is.

Some of my best friends are carnivores. Many of my readers are, too (and you know who you are). They e-mail me and say, I'm not a vegetarian but . . . But nothing, you're welcome, I'll show you how, I'lll take you there. You don't have to do it forever, just try it once. You don't have to go meatless on Monday, it can be any day of the week. It's always good.

I'm a lover not a fighter. I'd rather let the food -- slurpy noodles tossed with a dazzle of diced tomato and mozzerella and a blizzard of chopped basil, creamy, dreamy hummus with pert, fresh, locally-grown produce, preferably organic -- do the convincing and seducing. You never forget your first time. I want yours to be as amazing for you as mine was for me.

Is going meatless better than sex? Frankly, no. But it's pretty damn good.

Not Quite Sex But Utterly Sensual Hummus

1 15-ounce can chickpeas or 2 cups cooked chickpeas, plus 1/2 cup cooking liquid or vegetable broth 1 garlic clove 3 tablespoons lemon juice (juice of 1 to 2 lemons) 1/4 cup tahini 1 teaspoon cumin 1/2 teaspoon coriander 1/8 teaspoon sea salt or to taste fresh ground pepper to taste fresh chopped coriander for garnish olive oil for drizzliing (optional)

Pour chickpeas, the half-cup cooking liquid, garlic, lemon juice and tahini into the bowl of a food processor or into a blender.

Cover and whizz for a minute or so, until mixture turns pale and beautifully creamy. Season with cumin, coriander, sea salt and pepper.

Garnish with chopped coriander and drizzle with olive oil, if desired.

Serve with pita wedges or whole grain crusty bread, celery, carrot sticks, radishes, strips of fresh red or green pepper, gently steamed asparagus spears, broccoli florets -- go wild (in a meatless way).

Makes 2 cups, serving 4 to 6.

Meatless Mondays!

Cream of Asparagus Soup!

In France, they’re sure it’s spring when the first asparagus hit the table. Then it’s asparagus, asparagus, asparagus — in every form imaginable — all spring and summer long. Asparagus are incredibly refreshing in the heat of summer, and this asparagus soup is great hot for lunch on the lawn or cold for a picnic at the beach. Asparagus are 92% water, high in fiber and full of potassium, calcium, magnesium, iron, vitamin C.B E and pro-vitamin A. I love the crunchy, grassy taste of the asparagus combined with the smoothness of the crème fraiche and nutmeg in this delicious veloute.

• 1.2 lbs. bunch Asparagus (reserve the tip)
• 1 small onion peeled
• 1 clove
• 1 carrot peeled
• 8 oz. crème fraiche
• 2 tablespoons brown rice crumbs
• Pinch of grated nutmeg
• Salt and pepper to taste

Rinse the asparagus, cut and discard the end of the spear. Remove the asparagus tip and reserve. Cut the stalk of each asparagus stalk into irregular pieces. Bring 1 quart of water to a boil in a soup pot add the asparagus, the onion studded with a clove, and the peeled carrot, simmer for 15 to 20 minutes, until asparagus are really tender. Bring a separate small pot to boil, add the asparagus tips and cook for approximately 4 minutes.

Don’t overcook, watch the color, they should be bright green, and crunchy. When the tips are ready, rinse immediately under cold running water and reserve. Separate onion and carrot from broth and discard. Put the broth and cooked asparagus stalks in a blender and process until smooth. Pass the mixture through a fine mesh strainer, then put it back in the soup pot and simmer. In a small bowl mix the brown rice crumbs with 2 tablespoons of the processed stalks and slowly add the heavy cream. Add the mixture to the soup and stir with a wooden spoon until the soup takes on the consistency of heavy cream. Add the nutmeg and salt and pepper to taste. Put the soup in a bowl or plate and garnish with two or three asparagus tips. Soup is good hot or cold depending of the weather.

Happy Spring,

Dr. M

Drink up! Cheers to going green...

Want to "go raw"? Want to lose weight? Want to feel better? Want more energy? This is the best way to do it. Drink yourself to good health. Here's my green juice. I try to juice 4-5x/week. I wish I could everyday, but time isn't allowing me. Juicing makes me feel amazing, and my son Aiden will drink it too, that is if I don't over do it on the kale and chard. Feel free to modify my recipe, but if you combine them all together, this is the cancer and disease fighting super-drink! Even if you can only do this once per week, it's better than nothing :)

8 stalks of celery

1 bunch kale

1 bunch chard

1 bunch parsley

1 bunch cilantro

2 cups spinach

7 large carrots

2 cucumbers

2 apples (any kind, but Gala or Red Delicious are my favorites)

1 small bunch seedless grapes

The above yields almost 2 liters. You must drink the juice as soon as possible after juicing. The nutrient content decreases as it oxidizes.

I love kale because it is so nutritious. Include a very hydrated veggie to get more fluids such as cucumber or celery. Add something with a little sweetness such as carrot, apple or grapes. Add lemon or lime to give the drink freshness and a tangy taste. Fresh ginger root provides anti-inflammatory properties. Cinnamon will give it some fire and energy.

Have fun, eat more whole raw organic fruits and veggies,

and start juicing today!!!

Drink yourself Green,

Dr. M

Baked Parmesan Tomatoes!

A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish.

RECIPE INGREDIENTS:
4 tomatoes, halved horizontally
1/4 cup freshly grated parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper to taste

4 tablespoons extra-virgin olive oil blended with 3 garlic cloves

DIRECTIONS:
Preheat oven to 450 degrees F.

Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil/garlic blend and bake until the tomatoes are tender, about 15 minutes.

Enjoy!

Dr. M

Roasted Beet, Fennel, and Walnut Salad

Roast the beets, toast the walnuts, and prepare the dressing three days in advance. Slice the fennel and endive and toss the salad just before serving.

Yield: 12 servings (serving size: about 1 cup)

Ingredients

• SALAD:
• 6 beets
• 1 1/2 teaspoons olive oil
• 2 (1 1/4-pound) fennel bulbs with stalks
• 2 cups sliced Belgian endive (about 2 small heads)
• 1/3 cup coarsely chopped walnuts, toasted
• 1 (6-ounce) package fresh spinach (about 8 cups)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 
  DRESSING:
• 3 tablespoons red wine vinegar
• 3 tablespoons honey
• 1 teaspoon grated orange rind
• 2 tablespoons fresh orange juice
• 2 tablespoons chopped fresh basil
• 2 teaspoons extravirgin olive oil
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt

Preparation

Preheat oven to 400°.

To prepare salad, leave root and 1 inch of stem on beets; scrub with a vegetable brush. Peel and cut beets into 1/2-inch-thick wedges. Place beets on a jelly-roll pan. Drizzle with olive oil; toss well to coat. Bake at 400° for 45 minutes or until beets are tender, stirring every 20 minutes.

Trim the tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulbs in half lengthwise; discard cores. Cut the bulbs into 1/4-inch slices. Combine fennel slices, endive, and next 4 ingredients (through pepper) in a large bowl; toss gently.

To prepare dressing, combine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing mixture over fennel mixture. Add beets to bowl; toss to combine. Sprinkle with chopped fennel fronds. Serve immediately.

Nutritional Information

Calories:

87 (38% from fat)

Fat:

3.7g (sat 0.4g,mono 1.2g,poly 1.9g)

Protein:

2.2g

Carbohydrate:

13.1g

Fiber:

3.4g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

232mg

Calcium:

48mg

Thank you to Sandra Granseth from Cooking Light, DECEMBER 2006

Enjoy!

Dr. M

Pizzaritos!

It's Gluten Free, tastes like pizza, and it's like a burrito. It's quite yummy. My husband Chris loves it. So I thought I would share this really easy recipe.

The base/crust is a brown rice tortilla. Food for Life is my favorite brand. Toast that for a couple of minutes in your oven at 350 degrees.

After the tortilla is a bit crusty, lightly sprinkle on some mozarella and parmesan cheeses and layer on my tomato basil blend.

Bake at 350 degrees for about 15-20 minutes. Fold the tortilla in half and bake for another 5-10 minutes until golden brown and shiny on the outside.

Enjoy,

Dr. M

Homemade Gluten Free Croutons!!

Every patient of mine that goes gluten free tells me they miss croutons. Well I did too. I searched for a good one and failed miserably. So I decided to make my own.

Everybody Eats is a bakery in Brooklyn, NY and they are dedicated Gluten Free. Their products are amazing and you will love them too.

So, I order many things from Pablo and Bruce (the geniuses behind Everybody Eats) but my favorite product is their baguettes. These long loaves are versatile. You can slice them

lengthwise and toast them and make any desirable submarine sandwich. Today I recreated a meatball sub with them.

You can also slice them to create small, thin slices and create croutons!

I have created a garlic and olive oil blend to drizzle over these little bread slices: Take 2 cups of olive oil and puree with 4 cloves of garlic, italian herbs, a teaspoon of sea salt, and a pinch of crushed red pepper.

After adding the garlic and olive oil blend over the slices, lightly toast them in your oven at 350 degrees for about 7 minutes. Do not let them get brown!

Here I have them pictured with my Tomato Basil Blend.

Enjoy.

Dr. M

Everyone loves my... Raw Tomato Blend

Raw Tomato Blend

Organic Ingredients

Vine Ripe Tomatoes (5-6)

Fresh Basil Leaves

Olive oil (4 tbsp)

5 garlic cloves

Sea Salt (1 teasp)

In a food processor add the above ingredients. Puree. Do not heat.

Add this over warm brown rice pasta. Tinkayada is my favorite brand.

Or serve this as a dip. I use this as a bruschetta dip with my homemade gluten free croutons (see next recipe).

You can also put this in homemade meatballs (stay tuned for my gluten free recipe).

And finally, this is the sauce that I put on my Pizzaritos (recipe coming soon).

Eat Well,

Dr. M

Grassfed Beef Chili

This is good grassfed beef chili, with just the right balance of spices and quick enough for a simple family dinner. If desired, lean ground turkey can be substituted for the beef. Serve in bowls topped with grated cheddar cheese and salsa for a festive touch.

Nutrition

Per serving (12 oz/345g-wt.): 370 calories (120 from fat), 13g total fat, 2.5g saturated fat, 32g protein, 34g total carbohydrate (11g dietary fiber, 1g sugar), 60mg cholesterol, 170mg sodium

Ingredients (organic, as much as possible)

2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1 pound grassfed ground beef
1 (15-ounce) tomato sauce
1 cup water
1 cup cooked kidney beans
1 cup cooked black beans
Sea salt
1/2 cup chopped cilantro

Directions

In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic, and cook 5 minutes, stirring frequently until onions are translucent.

Stir in chili powder, oregano, cumin and crushed red pepper and cook 1 minute, stirring constantly. Add ground beef and stir to brown the meat, 3 to 5 minutes.

Add tomato sauce, water and beans. Season with salt to taste, then bring to a boil. Reduce to a simmer, cover and cook for 30 minutes, stirring often, until flavors have melded and sauce is thickened and bubbly. Stir in cilantro.

Enjoy,

Dr. M

Gluten-Free Pumpkin Pie

I found this on www.glutenfreegoddess.blogspot.com and wow am I impressed! You should take a peek at this site when you get a chance and get some of her FABULOUS recipes!

But for Thanksgiving, here is the best gluten-free pumpkin pie that I can find!

Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate.

I made the pie in a food processor. It helps to thoroughly process the ingredients. If you don't have a food processor, a macho stand mixer will work.

In a food processor bowl add:

1 14 or 15-oz can pumpkin
1 1/2 cups plain hemp milk
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic brown sugar
1/2 cup buckwheat flour- I use Arrowhead Mills
2 tablespoons tapioca starch/flour

2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg

Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools. Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.

Happy Thanksgiving,

Dr. M

Spicy Turkey Soup

This soup provides the perfect balance between spicy, savory and herbal flavors. The Monterey jack cheese and avocado add a slight creaminess. Throw together this easy soup to serve guests who remain after the Thanksgiving holiday!

Nutrition

Per serving (about 13oz/374g-wt.): 430 calories (200 from fat), 22g total fat, 6g saturated fat, 55mg cholesterol, 390mg sodium, 34g total carbohydrate (5g dietary fiber, 6g sugar), 24g protein

Ingredients

1 tablespoon extra virgin olive oil
4 cloves garlic, chopped
1 1/2 cups chopped onion
1 (28-ounce) can diced tomatoes, with their liquid
4 cups low-sodium, gluten-free chicken broth
1 teaspoon dried oregano
1/4 teaspoon ground chipotle or cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 bay leaf
3 cups shredded cooked turkey meat (white and dark)
1 small bag white corn chips
1 bunch cilantro, chopped
1 cup shredded Monterey jack cheese
2 avocados, sliced
2 limes, cut into wedges

Directions

Heat oil in a large pot over medium heat. Add garlic and onions. Cook, stirring often, 8 to 10 minutes, until onions are translucent. Stir in tomatoes, broth, oregano, ground chipotle pepper, cumin, black pepper, bay leaf and turkey. Bring to a boil, then reduce to a gentle simmer. Simmer 15 minutes to allow flavors to meld.

To serve, break corn chips (about 5 or 6 per serving) into bite-size pieces and place in bowls. Ladle soup over chips. Sprinkle with cilantro and cheese. Garnish with avocado slices and lime wedges.

Happy Thanksgiving,

Dr. M

Make your own broth!

If you have food sensitivities, you may find that there is no ready made broth that doesn't have gluten or fake colors in it. What you will be pleased to know is that you can easily make your own broth and use this as a great base for cooking this winter.

Makes about 8 cups

Save the bones from two rotisserie chickens or two home-roasted chickens, toss in a few aromatics, and you're about an hour away from two quarts of rich homemade broth.

Nutrition

Ingredients

Bones from 2 roasted chickens
1 carrot, halved
1 celery stalk, chopped
1 yellow onion, chopped
2 cloves garlic, crushed
1 bay leaf
1/2 teaspoon whole peppercorns
Handful parsley stems
10 cups water

Directions

Combine all ingredients in a large pot and bring to a simer over medium heat. Reduce heat to medium low and simmer, uncovered, for 1 hour.

Strain and discard solids. Cool and refrigerate for up to 3 days or freeze up to 6 months.

Enjoy,

Dr. M

Raw Food Recipe - Apple Pie

Happy September! One of my favorite pies is Apple. It's second to pumpkin. So in celebration of this time of year, here is a great raw food apple pie recipe!

Ingredients

7 small fuji apples 
juice from 1/2 lemon 
1/4 and 1/2 teaspoon cinnamon 
1 cup dates 
1/8 teaspoon lemon zest 
1  raw pie crust recipe (see below)

Roughly chop 5 apples and pulse them in the food processor until they are in tiny pieces. Pour the lemon juice and 1/4 teaspoon cinnamon over them and dehydrate them on low for a few hours. In a blender blend 2 finely chopped apples (add to the blender first), 1 cup dates, 1/2 teaspoon cinnamon, and 1/8 teaspoon lemon zest to make an apple sauce. Mix the applesauce and the dehydrated apples in a bowl. Pour the mixture into a piecrust. Refrigerate for at least two hours. 

Basic Almond Raw Pie Crust
1 and 1/2 cups raw almonds*
1 cup pitted dates 
1/4 teaspoon cinnamon 
1 teaspoon virgin coconut oil (optional) 
1 vanilla bean* seeds scooped out (optional)

Eat Well,

Dr. M

Chicken Salad

I like this a lot better than the standard deli chicken salad (which does have an appeal of its own). I added peppery arugula, apple and walnuts to the chicken-mayo-celery combo and finished it off with a squeeze of lime for some zing. 

SERVES: 4
TIME: 20 minutes

• 2 1/2 cups shredded cooked chicken (poached or roasted is good, incidentally this is great recipe for leftovers)
• 1 large stalk organic celery, cut into 1/4” dice
• 1/2 green apple, peeled and cut into 1/4” dice
• 1/3 cup walnuts, roughly chopped
• 2 tablespoons chopped fresh organic parsley
• 2 scallions, thinly sliced
• 2 handfuls organic arugula, roughly chopped
• 1/2 cup Wilderness Family Naturals "mayonnaise"
• 2 teaspoons fresh lime juice
• coarse salt to taste (about 1/2 teaspoon)
• freshly ground black pepper to taste (about 1/2 teaspoon)

Stir everything together.

Enjoy,

Dr. M

Make your own smoothies or popsicles!

One of my favorite things to do is make my own food and drink, that way I know exactly what I'm eating/drinking. 

This is a perfect summer treat, when you want something cold and sweet:

Blend together your favorite fruit with some ice, and plain yogurt or kiefr if you'd like, and sweeten with honey or stevia. Then pour them in popsicle molds and freeze for 12 hours, or enjoy as a smoothie.

Here is my most favorite recipe:

2 cups of organic strawberries

2 organic bananas

1 tablespoon of honey

1 cup plain yogurt

1 cup ice

1 cup cold filtered water

Enjoy!

Dr. M

Summer Strawberry and Spinach Salad

You are probably thinking what I was when I first was introduced to this recipe, but trust me... it will not disappoint! You will be the talk of every party and gathering that you bring this to. The key is to not toss the salad with dressing until you are ready to eat it. So, give it a try and you will love it!

I must note that spinach and strawberries are VERY important to buy organically because they are very vulnerable to herbicides and pesticides!

Ingredients:

• 8 cups of organic baby spinach, raw 
• 3 cups sliced organic strawberries
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1/2 cup organic cane sugar
• 1/4 chopped sweet onion
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1/2 cup goat cheese
• 1/2 cup sliced almonds
• 1 tablespoon poppy seeds

INGREDIENTS:

• 1. In a large bowl, toss together the spinach, strawberries, goat cheese and almonds.
  2. Blend well: oil, vinegar, sugar, paprika, onion sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
  
  
  Enjoy!
  
  
  Dr. M