|
Recipes
Under construction
|
|
 |
|
Important note to our
patients
|
|
Below is a list of some recipes. Use only the ones with ingredients that are
prescribed for you in your diet plan.
Some of these recipes
might not be appropriate for you specific condition.
For example: if
you have diarrhea, lettuce or cucumbers will make your condition
worse.
Another example:
if you have heart disease or arterial blockage, radish leaf
salad will make your condition worse
|
|
Cabbage Salad |
|
Ingredients
2 large cabbage leaves
olive oil
freshly squeezed lemon juice
sea salt
diced walnuts
chopped a previously-marinated vegetables (green beans, green or
red peppers or eggplant, etc.)
Preparation method
Chop cabbage leaves fine or coarse as desired and place in a
large bowl
add about a table spoon lemon juice
add about a table spoon olive oil
add a dash of sea salt
add the marinated vegetable (ratio of cabbage to marinated
vegetable should be about 3 to 1)
add about 3 table spoons of diced walnuts
mix and serve chilled |
Fava bean salad
 |
|
Ingredients
2 cups of pre-cooked brown fava beans (do not use green
fava beans)
1 cup of diced tomatoes
olive oil
freshly squeezed lemon juice
sea salt
a cup of chopped fresh parsley
Preparation method
place the fava beans in a large bowl
add diced tomatoes, parsley, olive oil, lemon juice and salt
mix gently and serve cold
You can eat this dish next to a bowl of brown rice or with whole
grain bread |
|
Radish and radish leaf salad |
|
Ingredients
3-4 pieces of red radish or 1 piece of white radish
(grated)
1 cup of chopped green radish leaves (leaf and stalks)
freshly squeezed lemon juice
about 3 table spoons of diced walnuts
olive oil
sea salt
Preparation method
Add all ingredients in a bowl and mix gently
You can eat this dish alone as a salad before a meal or next to
a bowl of brown rice or with whole grain bread |
|
Green beans with tomato paste |
|
Ingredients
about 500 grams of green beans cut about an inch long each
olive oil
1 cup of chopped onions
sea salt
about a tablespoon of tomato paste
Preparation method
place green beans, tomato paste, chopped onions and
olive oil in a pot on the stove on low heat
place pan cover over the pan but leave it slightly open
add about a cup of water
let simmer for about 30-45 minutes or until green beans are
tender note: stir every few minutes during cooking
You can eat this dish next to a bowl of brown rice or with
whole grain bread |
|
Lemon mustard vegetables |
|
Ingredients
mixed diced vegetables (example: broccoli, carrots and
cauliflower. But you use other vegetables)
chopped onions
freshly squeezed lemon juice
olive oil
sea salt
liquid mustard
Preparation method
place in a blender: a cup of water, half a cup of olive
oil, a cup of chopped onions, half a cup of lemon juice, sea
salt and a quarter cup of liquid mustard (you can adjust
quantities according to taste)
mix all in the blender for a few minutes
place diced vegetable stalk in a pot
add the mustard-oil-lemon juice blend over the vegetables
let simmer for about 30-45 minutes or until vegetables are soft
You can eat this dish next to a bowl of brown rice |
|
Pickles |
|
You can pickle practically any
vegetable but use only the vegetables recommended in your diet
plan
The most delicious and most popular are
cucumbers, turnips, daikon (white radish), cabbage and
cauliflower
Preparation method
place chopped vegetables in a large glass jar (do not
use plastic)
add enough water for all vegetables to be immersed
add about a cup of sea salt
place a white clothe over the top of the jar to allow it to
breathe but to also keep it clean
place in a cool dark place for about a week
(different vegetables take different pickling times. cucumbers =
3 days, daikon = about a week, etc.)
you can have a few pieces of pickled vegetables with every meal.
Pickles add a nice natural variety to any meal |
|
Okra with tomato paste |
|
Ingredients
about 500 grams of whole medium-size okra
olive oil
sea salt
about 3 table spoons of tomato paste
pomegranate juice
Preparation method
place okra, tomato paste and olive oil in a pot
add a cup of pomegrante juice
add 2 cups of water and place on low heat
place pan cover over the pan but keep it slightly open
let simmer for about 30-45 minutes or until juice becomes thick
and okra are soft
stir every few minutes during cooking
you can eat this dish next to a bowl of brown rice or with whole
grain bread
note: the tomato paste dissolves the slime in okra but
retains its health benefits. No need to fry!
|
| |
|
More to come soon .... |
