Summer Recipes

recipes by Theresa Dale

Summer is a time of ease, relaxation and simple pleasures. Make the most of this warm and sensual time of year by planning meals that are light and easy to prepare. These recipes come courtesy of naturopathic doctor Theresa Dale, Ph.D., N.D., author of “Revitalize Your Hormones: Dr. Dale’s 7 Steps to a Happier, Healthier, and Sexier You.” Published by John Wiley & Sons, Inc., Dr. Dale’s book can be ordered from her Web site: www.wellnesscenter.net.
summer salad

Colorful and alive with garden flavors, this is perfect for serving at lunch or dinner.

Ingredients:

2/3 cup cooked organic brown rice Read more

Cooking Fresh

The saying goes that in spring, a young man’s fancy turns to love. For me, being a woman, spring takes my thoughts somewhere slightly less romantic–to bathing suit season! Yes, as the air warms and flowers bud, women everywhere panic as we realize that there are less than three months until we hit the pools and beaches. This means that it’s time for us to think a bit more about healthy eating and perhaps to distance ourselves from the overindulgences of Thanksgiving, Christmas, and Valentine’s Day. Read more

This is Not Your Mother’s Meat Loaf

written by kyle roderick

Like scores of other American mothers raising kids in the 1960s and 70s, my mom mined her meat loaf recipe from Dr. Benjamin Spock’s Baby and Child Care Book. Seasoned with classically bland American flavoring (catsup, salt and pepper), this recipe contained a thimble full of onion and celery. If there was any garlic in it, the pre-fab bread crumb binding cancelled out the flavor. Mom’s meat loaf was served in thin slices, forever mated with mashed potatoes and green vegetables. I blissed out on it as a child, but by the time I reached 16, I felt ashamed of eating dead cows. What’s more, meat loaf’s hopelessly common ingredients, bland taste, stodgy appearance and nursery food mouth feel plunged me into an ecstasy of disgust. Read more

Rancho La Puerta Butternut Squash Soup

Provided courtesy of the chef at Rancho La Puerta Spa

Soup Base:

1 rib of celery, chopped
1 carrot, peeled and chopped
1 teaspoon olive oil
4 cups butternut squash, peeled and seeded
3 cloves garlic, minced
1 tablespoon fresh oregano, chopped
1 quart vegetable stock or water, more maybe needed
salt and pepper to taste

Garnish:

1/2 teaspoon olive oil
1 onion, large dice
1 Granny Smith apple, peeled and cored Read more

Organic Skinny Dipping

by kyle roderick

This holiday season, indulge in flavorful foods rather than high calories ones you’ll regret around New Year’s. Serve the low-fat and mostly organic dips laid out below. They’ll delight your taste buds, satisfy your hunger and keep you looking skinny.
Pinto Bean Dip

Servings: About 10 Yield: 2 1/2 cups
2 - 15 ounce can organic pinto beans, drained 8 slices canned organic jalepeno and 2 tablespoons of juice
1 teaspoon salt
1 teaspoon organic sugar
1/2 teaspoon onion powder
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder Read more

Mexican Lentil Soup with Roasted Garlic

provided by chef Paula Disbrowe

Serves 6

Ingredients:
1 head garlic
1 teaspoon plus 2 tablespoons olive oil
1 large onion, diced
2 stalks celery, trimmed and chopped
2 carrots, peeled and chopped
2 bay leaves, preferably fresh
2 cups black beluga lentils, rinsed
8 cups water or chicken stock 1/2 cup fresh epazote , chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1-2 tablespoons adobo sauce from chipotle chiles, or hot sauce to taste
Kosher salt, freshly ground pepper Read more

Gourmet Tortilla Soup

Preheat oven to 325 degrees. Lay tortilla strips on a baking sheet and spray with a little vegetable oil. Bake for about 5 minutes, until toasty brown. Take care not to burn.

In a large saucepan or stockpot, heat oil over medium heat and saute the onion, celery and carrot for about 5 minutes, until the onion is golden. Add the potato, garlic, jalapeno, zucchini, corn kernels, stock, tomatoes, chili powder and cumin. Cover and bring to a simmer. Lower heat and cook for 12 - 20 minutes, or until potato is tender. Read more

Autumn Recipes

written by kyle roderick

Cooler fall weather ushers in a new crop of earthy, seasonal flavors. Here’s a range of savory dishes from certified clinical nutritionist Theresa Dale, Ph.D. Dr. Dale is a homeopath, founder and dean of the California College of Natural Medicine (http://www.traditionalnaturopathy.com/) in Santa Cruz, CA.. A nationally renowned lecturer, Dr. Dale is also the author of “Revitalize Your Hormones: Dr. Dale’s 7 Steps to a Happier, Healthier and Sexier You,” (John Wiley & Sons, Inc., 2005).

This organic raw food soup brims with fresh flavors and is super-easy to prepare. Enjoy it with toast or garlic bread for lunch, dinner or snack. Read more

Vegetable Tostada Salad

by mary sue milliken & susan feniger / photography by jasper johal

World renowned chefs, Mary Sue Milliken and Susan Feniger, known as The Border Girls and founders of The Border Grill Restaurant, share their recipe for a fresh and tasty springtime treat. Read more