Recipe - Wheatberries and Chives

Image by Charles Haynes via Flickr Serves 4

¾ cup wheatberries
¼ cup brown rice
1 cup raisins
1 medium onion,
diced 2 cups low-sodium vegetable broth
1 tablespoon olive oil
¼ cup fresh chives, chopped
Reconstitute the raisins by microwaving them in 1 cup of water for 2 minutes; drain.
In a medium saucepan, bring the broth to a boil over high heat.
Add the wheatberries to the pan, reduce the heat to low, and cover.
Simmer the wheatberries for about 30 minutes, then add the brown rice, and cover.
Continue simmering the grains until all the liquid has been absorbed
and the grains are tender, an additional 30 to 40 minutes.
If the grains dry out before they are tender, add a small amount of water, as needed.
Meanwhile, warm the olive oil in a sauté pan over medium heat.
Add the onion and sauté until it is tender. Set aside.
When the grains are tender, remove from the heat.
Add the onions, raisins, and chives, toss gently, and serve.

Recipe - Couscous with Mint and Pine Nuts

Serves 4

1 1/3 cups whole wheat couscous
1 cup low-sodium vegetable stock plus ½ cup water
1 teaspoon olive oil
¾ cup currants
¼ cup toasted pine nuts Image via Wikipedia
¼ cup chopped fresh mint
2 tablespoons chopped fresh dill

Reconstitute the currants by microwaving them in 1 cup of water for 2 minutes; drain.
Combine the vegetable stock, water, and olive oil in a medium size saucepan,
and bring to a boil over high heat.
Remove the saucepan from the heat, add the couscous, and stir.
Cover the saucepan and let it sit for 5 minutes;
fluff the grains with a fork.
Add the raisins, pine nuts, and herbs to the couscous, toss gently, and serve.

Recipe - Tunisian Carrot Salad

Image via Wikipedia Serves 6

5–6 medium-size carrots, peeled
1 clove garlic, chopped
1 teaspoon ground caraway seeds
Sea salt to taste
1 tablespoon harissa (see recipe below)
1 tablespoon lemon juice, freshly squeezed
¼ cup extra-virgin olive oil

Using the large holes of a grater, grate the carrots into a bowl.
In a mortar, pound the garlic to a paste with the caraway and salt.
Stir in the lemon juice and harissa, mixing well, then add the olive oil.
Beat with a fork or a small wire whisk to amalgamate
and immediately pour over the grated carrots.
Set aside at room temperature for about 30 minutes to develop the flavors.

Recipe - Roasted Balsamic Vegetables

Serves 4 to 6

1 red pepper
2 zucchini
2 summer squash
1 teaspoon dried oregano
1 clove garlic, sliced thin 1 tablespoon canola oil
2 tablespoons balsamic vinegar
1 medium sized tomato, chopped
¼ cup chopped fresh basil

Preheat the oven to 350° F.
Cut the pepper, zucchini, and summer squash into 2-inch pieces.
In a large bowl, combine the pepper, zucchini, summer squash, and garlic slices.
Drizzle with the oil, add the oregano and toss.
Place the vegetables on a sheet pan in a single layer and bake until tender.
Remove from the oven, drizzle with the balsamic vinegar and return to the oven for 2 to 3 minutes.
Remove from the oven, add the tomato and basil,
toss and serve.

Calories: 70/ Protein: 2 g/ Carbohydrate: 8 g/ Fiber: 2 g/ Sodium: 10 mgSaturated fat: 0 g/ Polyunsaturated fat: 1 g/ Monounsaturated fat: 2 gTrans fat: 0 g/ Cholesterol: 0 mg

Recipe - Roasted Brussels Sprouts

Image via Wikipedia Serves 4

1 pound Brussels sprouts, rinsed and trimmed
1 tablespoon canola oil
¼ teaspoon kosher salt
½ teaspoon ground black pepper

Preheat the oven to 350° F.
Toss the Brussels sprouts with oil, salt, and pepper to coat evenly.
Place the Brussels sprouts in a baking dish and roast for 20 to 30 minutes,
or until tender when pierced with a fork.
Adjust seasonings to taste and serve hot, warm, or at room temperature.

Calories: 80/ Protein: 4 g/ Carbohydrate: 9 g/ Fiber: 5 g/ Sodium: 135 mg Saturated fat: 0 g/ Polyunsaturated fat: 1.5 g/ Monounsaturated fat: 2.0 g/ Trans fat: 0 g/ Cholesterol: 0 mg

Recipe - Kale with Caramelized Onions

Serves 4

1 pound fresh kale,
roughly chopped 1 medium-sized onion, sliced thin
2 tablespoons canola oil
1 tablespoon lemon juice (optional)
Salt and pepper to taste

First, caramelize the onions:
Heat 1 tablespoon of oil in a sauté pan over medium low heat and add the onions.
Cook very slowly on medium low heat, stirring occasionally, until the onions are browned;
do not burn.
When finished, remove from heat and set aside.
In a separate sauté pan, heat the remaining 1 tablespoon of oil over medium heat.
Add the chopped kale and sauté until tender, about 8 minutes.
Add the onions and, if desired, the lemon juice.
Toss together. Remove from heat and serve.

Calories: 130/ Protein: 4 g/ Carbohydrate: 14 g/ Fiber: 3 g/ Sodium: 50 mgSaturated fat: 0.5 g/ Polyunsaturated fat: 2.5 g/ Monounsaturated fat: 4 g/ Trans fat: 0 g/ Cholesterol: 0 mg

Recipe -Green Beans with Dried Cherries

Serves 4
½ cup dried sweetened cherries
½ tablespoon canola oil
½ small red onion, diced (scant ¼ cup)
2 tablespoons firmly packed brown sugar
2 tablespoons cider vinegar
¼ cup water
1 pound green beans, trimmed
Salt to taste (optional)

Start by making the cherry glaze:

Heat the oil in a small saucepan over medium heat.
Add the red onion and cook for 3 to 4 minutes, or until tender.
Add the brown sugar to the onions.
Stir to dissolve.
Add the dry cherries, vinegar, and water.
Simmer mixture for 4 to 5 minutes, or until the cherries are soft and the liquid had reduced.
Do not let the mixture cook until dry;
if it begins to dry out, add more water in small amounts to keep it moist.
Set the sauce aside.

Place the beans in a small steamer basket, and place the basket in a pot with a tightly fitting lid, above an inch of boiling water.
Cover and cook over medium-high heat for about 3 minutes, keeping the beans slightly crisp.
Toss the steamed green beans with the cherry glaze, season with salt to taste (if desired), and serve.

Calories: 140/ Protein: 3 g/ Carbohydrate: 28 g/ Fiber: 5 g/ Sodium: 10 mgSaturated fat: 0 g/ Polyunsaturated fat: 0.5 g/ Monounsaturated fat: 1 g/ Trans fat: 0 g/ Cholesterol: 0 mg

Recipe-Asparagus Spears with Mandarin Orange

Serves 4
1 pound fresh asparagus
1 4-ounce can of mandarin oranges, drained
1 tablespoon olive oil
Salt (optional) and pepper to taste


Preheat the oven to 350°F.
Break off and discard the woody ends of the asparagus
and cut the stalks into 2-inch pieces.
Put the asparagus in a bowl, sprinkle it with the olive oil,
and sprinkle it with salt (if desired) and pepper.
Toss gently to distribute the olive oil.
Spread the asparagus evenly on a baking sheet
and roast in the oven until tender, about 25 minutes.
Remove from the oven, place in a warmed bowl,
toss with the mandarin orange sections, and serve.


Calories: 50/ Protein: 2 g/ Carbohydrate: 5 g/ Fiber: 1 g/ Sodium: 10 mgSaturated fat: 0.5 g/ Polyunsaturated fat: 0.4 g/ Monounsaturated fat: 2.7 g Trans fat: 0 g/ Cholesterol: 0 mg

Onions eliminates waste

Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.

Citrus fruits good for breasts

Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

Olives good for Ovaries and cancer

Olives are a very good source of Vitamin E and monounsaturated fats, the good fat. This protects you from Cancer and Heart disease.
The anti-inflammatory actions of monounsaturated fats and Vitamin E and polyphenols in olives may also help reduce the severity of asthma, osteoarthritis and rheumatoid arthritis.
Olives also assist the health and function of the ovaries.

Sweet Potatoes good for diabetics

Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

Figs good for male sterility

Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

Avocadoes good for female womb & cervix

Avocadoes, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

Celery for bone stength

Celery, Bok Choy, Rhubarb and many more look just like bones.

These foods specifically target bone strength.

Bones are 23% sodium and these foods are 23% sodium.

If you don't have enough sodium in your diet, the body pulls it from the

bones, thus making them weak.

These foods replenish the skeletal needs of the body.

Kidney Beans good for kidneys

Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.