Gluten-free Vegetarian: Easy Roasted Asparagus

This recipe for Roasted Asparagus from Ina Garten is so simple it literally takes less than 5 minutes to prep and 25 minutes in the oven. Asparagus is rich in folate, is a natural diuretic, and helps promote healthy intestinal flora.

Gluten-free Vegetarian: Jalapeno Lime Hummus

Move over ho-hum hummus because we are kickin' it up a notch with this Jalapeno and Lime Hummus recipe by Gluten-Free Goddess. Hummus is a great protein-filled snack that can be used as a healthy dip for fresh vegetables like carrots, celery, cucumbers, bell peppers, and broccoli.

Weight Loss Tip: Add Spice to Subtract Fat

Several spices have been shown to exhibit activity against obesity through antioxidant and anti-inflammatory mechanisms. The most extensively studied is Turmeric (aka Curcumin). Other spices with similar activity include cinnamon, ginger, and black pepper.

Fabulous Tahini Cookie

This recipe is the reason I have an extra jar of tahini in my cupboard at all times. It is so easy so make and truly fabulous tasting. Tahini is made from sesame seeds, which are both rich in calcium and essential fatty acids. Enjoy!

Why Popeye Ate Spinach

If you want to maintain your muscles, emphasize fruits and vegetables - not protein - in your diet. According to a 2008 study at Tuft's University, that's because produce is a good source of potassium. Our bodies convert protein and cereal grains, both heavily represented in the North American diet, into acid residues. This triggers the breakdown of muscle to produce ammonia, which removes the excess acid. Potassium-rich diets are alkaline - the opposite of acidic - and buffer acids without sacrificing muscle.

Gluten-Free Vegetarian: Quinoa, Mango and Black Bean Salad

Quinoa, Mango and Black Bean Salad

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Gluten-free Vegetarian: Sweet Potato, Black Bean, Quinoa Chili

1 sweet potato, diced
2 tomatoes, diced
2 cans black beans, drained and rinsed
1/2 to 1 onion, diced
2-3 cloves garlic, minced
1 lime
1 cup quinoa, rinsed
1 avocado
vegetable broth
chili powder, 1-2 tsp
cumin, 1/2 tsp
oregano, 1 tsp
salt and pepper, to taste
cayenne powder, dash for heat
cilantro, for garnish

In a stock pot, heat olive oil over medium heat. Add onion and cook 4-5 minutes. Add garlic, chili powder, cumin, oregano, and a little salt and pepper. Add enough vegetable stock to fill stock pot to about 2 inches. Then add tomatoes, quinoa, and black beans. Bring to low simmer for 15 minutes to allow stock to become well flavored. Add sweet potato and simmer 10-15 minutes more, or until sweet potato is soft. Add juice of 1 lime (depending on your preference). Taste and adjust seasoning. Serve alone or over rice. Add chopped cilantro and fresh avocado slices to top as garnishes. Serves 4.

Quick nutrition assessment:
Sweet potatoes are rich in Vitamin A, which may prevent autoimmune disease. Protein sources: black beans, quinoa, avocado. In addition to being a good source of protein, quinoa is rich in many nutrients, such as B vitamins which are important for combating stress and fatigue. Garlic and onion are great for minimizing inflammation. And cilantro is detoxifying.

Gluten-free Vegetarian

I love the Food Network. But I wish one of my food heroes - Bobbie Flay, Rachel Ray, Ina Garten, or Giada de Laurentiis - would cook gluten-free vegetarian recipes. So now I am on a mission to fill the void and start gathering the most delicious and nutritious recipes around.

And so it begins.

Mulligatawny Soup Recipe with Jasmine Rice
from http://glutenfreegoddess.blogspot.com

1 tablespoon olive oil
1 tablespoon Thai Kitchen Green or Red Curry Paste, or GF curry powder, to taste
1 medium red onion, peeled, diced
3 cloves garlic, minced
6 medium carrots, peeled and diced
2 stalks celery, chopped
2 medium apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
1 quart light vegetable broth
1 cup coconut milk
Juice from 1 or 2 medium limes, as needed
1 teaspoon raw organic agave nectar or organic raw sugar
Sea salt and fresh ground pepper, to taste
1 14-oz. can chick peas, rinsed and drained
Finely diced red onion, apple, or chopped fresh cilantro, for garnish

You'll also need:

1 pot of cooked jasmine rice

Heat the olive oil over medium high heat in a medium size soup pot. Add the curry paste and stir briefly to season the oil. Add in the onion, garlic, carrots, celery, apples and sweet potato; stir and cook until softened, about 7 minutes.

Stir in the vegetable broth. Bring to a high simmer and then cover the pot; reduce the heat and simmer the soup, stirring occasionally, until the vegetables are tender, about 20 to 30 minutes.

Add the coconut milk, a squeeze of lime juice and a touch of agave or raw sugar. Stir with love. Taste for seasoning adjustments. Could it use more lime to tart it up a bit? A little salt and pepper?

Adjust the seasonings to your liking. Heat through gently; don't boil.

Puree the soup with a handheld immersion blender (you could also puree in small batches, covered tightly, in a blender or a food processor; hold the lid on, though as hot soup sputters and expands when it is blended). Return the puree to the soup pot.

Stir in the drained chick peas. Heat through on low heat until serving.

Note: If you prefer a little more texture, you can also puree only half the soup- or mash it lightly with a potato masher until you have the consistency you desire. Then add the chick peas and warm through.

Serve the mulligatawny with a garnish of diced red onion, apple or cilantro. Offer a side of hot cooked jasmine rice.

Add a spoonful of rice to the soup as you eat it. Delicious!

Serves 4.

Read more: http://glutenfreegoddess.blogspot.com/2010/01/mulligatawny-soup-with-jasmine-rice.html#ixzz0k4G8qSkk

Build a Strong Immune System with Probiotics

Did you know that about 70% of your immune system is actually centralized in the gastrointestinal tract? This means that a healthy digestive tract is one of your best defenses against illness.
You can help your immune system and digestive tract function optimally with probiotics. I'm sure most of you have heard of probiotics by now - they are healthy bacteria that can be found naturally in cultured foods such as yogurt, keffir, saurkraut, and miso. In addition to eating probiotic foods, it is also useful to eat foods that are prebiotics, which help healthy bacteria grow in the intestines. Prebiotic foods include artichokes, asparagus, oats, honey, many fruits, and goat’s milk.

Here are some beneficial effects of probiotics:
- inhibit growth of bacteria that can cause disease
- synthesize vitamins, such as B vitamins
- increase availability of nutrients
- decrease intolerance of lactose in some individuals
- decrease symptoms of acid reflux, gas, bloating, constipation and other digestive compliants
- decrease prevelance of allergies and upper respiratory infections
- support healthy immune system function

People with the following concerns often require a probiotic supplement:
- women who suffer from chronic yeast infections or Candida
- people who have taken antibiotics, which kill of the good bugs in the intestinal tract
- people who suffer from diarrhea, constipation, gastrointestinal distress, or irritable bowel syndrome

Almost EVERYONE can benefit from taking probiotics, but not all probiotic supplements are created equally. Talk to your Naturopathic Doctor about the type of probiotic supplement that would be best for you.

Things Your Naturopathic Doctor Tells You: Diet Soda Bad. Stevia Good.

Aspartame alert: Diet soda destroys kidney function

Dr. Oz says "Try Reiki"

One of the modalities I use in my practice is Reiki, which was recently recommended by Dr. Oz here: