We are excited to share with you some brand new recipes that Dr. Anthony and Dr. Casen have personally prepared when they are at home. Please watch our "Half-Hour to Health" episode below that includes a special guest!
Dr. Anthony’s Sautéed Quinoa with Vegetables:
Ingredients: 1 cup quinoa, ½ cup chopped carrots, ½ cup chopped celery, 1 diced onion, 1 package chopped button mushrooms, ¼ tablespoon organic butter, ½ tablespoon olive oil, Celtic sea salt (you can add what you want to taste).
Recipe: In a pot bring 1 cup quinoa and 2 cups of water to a boil, once boiling let quinoa simmer for 15 minutes. Put a frying pan on medium heat. Add the butter and olive oil to the pan, add all the chopped veggies and let them sauté for 10-15 minutes. Add the quinoa to the batch of vegetables and serve warm or place in the refrigerator to serve cold.
Apple and Onion Chicken Meatballs:
Ingredients: Two pounds of ground chicken, 1 diced apple, 1 diced onion, 1/3 cup buckwheat flour, 1 egg, Celtic Sea Salt (add what you would like to your taste).
Recipe: Mix the ground chicken in a bowl with the apples, onions, buckwheat flour, egg, and salt. Once the meat has been thoroughly mixed make small circles in your hand with the meat. Place on a baking sheet in the oven @350 degrees for 30 minutes. Serve warm or double/triple the batch in order to freeze.
How to cook wild caught fish on the grill:
Ingredients: Wild caught organic fish of your choice, parchment paper, dill, and Celtic sea salt.
Recipe: Heat up the grill to medium heat, somewhere between 300-400 degrees, place the parchment paper on the grill and place the fish on the paper skin side down. Apply dill and Celtic Sea Salt to the fish and close the grill. Keep an eye on the fish until the color changes all the way through, be careful not to over-cook the fish as it can become rubbery.
Zucchini SURPRISE Salad with Turkey Bacon and Farm Fresh Kale:
Ingredients: 3 medium to large zucchini, 1 package of green kale, 1 package of turkey bacon, 2 tablespoons of olive oil, Celtic Sea Salt, cumin, and dill.
Recipe: Bring a frying pan to medium heat and add 1 package of turkey bacon. Cook for 5 -10 minutes until done. Chop the turkey bacon into smaller pieces. Prep the kale by pulling the leaves off of the stalk and chopping the leaves up. Cut the zucchini up into smaller cubes. Mix the turkey bacon, kale, and zucchini into the original frying pan and sautéed together for 5- 10 minutes with olive oil. Add cumin, dill, and a pinch of Celtic Sea Salt. Serve warm or place in refrigerator to serve cold.
Drugless Doctors Apple, Beet, and Carrot Salad:
Ingredients: 3 red apples, 1 beet, 6 medium carrots, Celtic Sea Salt, ½ cup walnuts or pecans, and ¼ cup rice wine vinegar.
Recipe: Shred 3 apples on the grater at the greatest setting, chop up 1 large beet into smaller cubes, cut carrots up into tiny circles or quarter circles. Add all the cut up items to a bowl and lightly toss with the rice wine vinegar, add the salt and nuts in order to achieve a nice crunch.
Kickin’ Kohlrabi and Sautéed Onions:
Ingredients: 3 Kohlrabi, 2 onions, ¼ cup organic butter, Celtic sea salt, and rosemary salt.
Recipe: Peel the outer covering of the kohlrabi, cut the kohlrabi up into small even pieces, dice the 2 onions. Bring a frying pan up to medium heat and add the butter. Place the kohlrabi and the onion in the pan to mix around. Saute these two items together with Celtic Sea Salt and Rosemary salt. The kohlrabi is done when it is soft versus being tough. Carmelization of the onions will help this dish to add a burst of flavor!
