Archive for January, 2016

Borscht

Ingredients

  • 1 ounce dried mushrooms (porcini, reishi, shiitake, or other)
  • 4-5 medium or 3 large beet – peeled and diced
  • 2 cloves garlic, peeled and thinly sliced
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 1 med onion, chopped
  • ½ lb turnips, peeled and diced
  • ½ lb carrots or parsnips, peeled and diced
  • 2 cup shredded cabbage
  • 4 cups vegetable stock
  • Water – 4 cups (possibly more)
  • ½ tbsp sherry vinegar
  • 2-3 bay leaves
  • 10 stems parsley
  • Fresh dill
  • Lemon juice from ½ lemon
  • Salt and pepper to taste
  • Directions:

    • Boil 4 cups of water.
    • Place dried mushrooms in a bowl. Pour boiled water over dried mushrooms. Let sit for 30 minutes. Strain. Squeeze mushrooms over strainer to extract remaining liquid. Rinse mushrooms, and then chop.
    • In a large pot, combine oil, onion and garlic. Cook stirring occasionally until tender. Add turnips, carrots/parnips, cabbage, beets and dried mushrooms along with the mushroom stock and vegetable stock. If vegetables are not covered in liquid, add water. Add bay leaves, parsley and salt and pepper. Bring to a boil, lower heat, cover and let simmer for 40 minutes. Add lemon juice.
    • Remove bay leave and parsley.
    • Chop fresh dill.
    • Garnish bowls of borscht with dill.

    If you have any questions about your diet, foods, meal options or how Naturopathic Medicine can help you, please call 613-290-6115.

    Graham Beaton is a Naturopath practicing in downtown Ottawa.

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    Lemon Zested Kale Chips

    Ingredients:

  • Kale – 1-2 bunches rinsed, dried, stemmed and torn into 2 inch pieces
  • 2-3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • Zest from 1 lemon
  • Directions:

    • Preheat oven to 350 degrees.
    • Place kale pieces in single layer on a baking tray lined with parchment paper.
    • Drizzle with olive oil. Sprinkle salt.
    • Bake for 10 to 12 min.
    • Sprinkle with lemon zest.

    If you have any questions about your diet, foods, meal options or how Naturopathic Medicine can help you, please call 613-290-6115.

    Graham Beaton is a Naturopath practicing in downtown Ottawa.

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    Sautéed Brussels Sprouts with Shaved Radishes

    Ingredients:

    • Brussels sprouts – halved or quartered (depending on size) or thinly sliced
    • Radishes – thinly sliced
    • Garlic – 1 clove crushed, chopped or sliced thinly
    • Olive oil
    • Salt and pepper

    Directions:

    • Heat a frying pan on medium heat.
    • Add olive oil and garlic to pan, cook until pale gold color.
    • Remove garlic from pan.
    • Reduce heat and put Brussels sprouts in pan cut sides down. Sprinkle with salt and pepper.
    • Cook Brussels sprouts until crisp-tender and color and they are browned.
    • Remove from heat.
    • Mix Brussels sprouts with cooked garlic and radishes that were thinly sliced.

    If you have any questions about your diet, foods, meal options or how Naturopathic Medicine can help you, please call 613-290-6115.

    Graham Beaton is a Naturopath practicing in downtown Ottawa.

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