Leaves of Life

75 East Wilson Bridge Road,
Suite C-2, Worthington, OH 43085
Mon-Thurs 9:30am-6:00pm
Fri 9:30am-4:00pm

Month: July 2014

Detox, Elimination Diet, Fat Free Vegan Low Sugar, Gluten Free, Low Fat Low Sugar

Curried Chickpeas and Quinoa

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chickpea quinoa curry
Photo and recipe courtesy of Fat Free Vegan Kitchen

Ingredients

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 1/2 teaspoons good curry powder (or adjust to taste)
  • 1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste)
  • 1 15-ounce can diced tomatoes (fire-roasted preferred)
  • 1 cup cooked quinoa
  • salt to taste

Instructions

  1. Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.
  2. Add the chickpeas, curry powder, and red pepper, and stir briefly.
  3. Add the tomatoes and cooked quinoa, reduce heat to low, and cover.
  4. Simmer for about 10 minutes to allow flavors to blend.
  5. Add salt to taste.
Dairy-Free, Elimination Diet, Fat Free Vegan Low Sugar, Gluten Free

Beany Breakfast Sausages

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beany breakfast sausages
Photo and recipe courtesy of Fat Free Vegan Kitchen 

Ingredients

  • 2 cloves garlic
  • 1 small onion, quartered
  • 1 carrot, cut into large chunks
  • 1/2 teaspoon fennel seed
  • 1 15-ounce can pinto beans, cooked or canned (drained and rinsed well)
  • 2 tablespoons chopped walnuts (omit if on 2 week NO FAT plan)
  • 1 tablespoon quinoa flour (or other flour)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon thyme
  • red pepper flakes to taste
  • salt to taste

Instructions

  1. Fit a food processor with a chopping blade and turn it on. Drop the garlic into the running blades to mince. Add the onion and carrot and pulse several times to chop fine. (Or mince all by hand.)
  2. Heat a small non-stick skillet and add the vegetables from the food processor along with the fennel seed.
  3. Cook until carrots soften, about 4 minutes, adding water by the tablespoon if needed to prevent sticking.
  4. Scrape into a medium-sized mixing bowl.
  5. Put the pinto beans into the food processor and pulse until they are mostly broken down, but not a paste. Add to the vegetables in the bowl.
  6. Add all remaining ingredients to the bowl and stir well. If the mixture seems too runny, add extra flour.
  7. Preheat oven to 400F.
  8. Line a baking sheet with silicone mat or parchment paper.
  9. Using a 1/4 cup measuring cup, add bean mixture and press it in until it’s not quite to the top of the cup. Invert it over the prepared baking sheet and tap lightly, if necessary, to get the mixture to come out.
  10. Repeat for remaining bean mixture.
  11. Flatten each sausage slightly with a fork or the back of the measuring cup.
  12. Bake for 25 to 30 minutes, until crispy on the outside but moist inside.
  13. Allow to cool for a few minutes before removing from the baking sheet and serving.
Dairy-Free, Grain-Free, Paleo, Recipes

Chicken Cacciatore

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photo
This hearty meal will fulfill the largest of appetites and does so in a way that will not let you down. It packs a powerful flavor punch and fits perfectly within a paleo eating style. Adapted from Fresh Every Day by Sarah Foster

Ingredients

  • 8-16 ounces mushrooms, chopped
  • 4-5 tbsp olive oil
  • 2 tbsp sherry or balsamic vinegar
  • 8-10 chicken thighs
  • 2 tbsp chopped fresh marjoram leaves
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 28-ounce can chopped tomatoes or spaghetti sauce or combo 1-1/2 cup chicken broth
  • 2 tbsp chopped fresh parsley

Instructions

  1. Salt and pepper to taste Sauté mushrooms in 2 tbsp olive oil until slightly tender, then set aside.
  2. Add 2 tbsp olive oil and chicken thighs and cook 4-5 minutes on each side until lightly browned.
  3. Add mushrooms and cover to keep both warm.
  4. Add remaining olive oil and chopped onion and cook until translucent, then add garlic and cook 1 more minute.
  5. Now add chicken broth and scrape all the brown bits from bottom of skillet into broth, then add back chicken, mushrooms and tomatoes and simmer on low heat until sauce is thickened to desired consistency.
  6. Add marjoram and parsley and cook an additional 2-3 minutes.

Tips

  • Delicious served over mashed cauliflower.  In the photo, the greens poking out are wilted spinach.  You can also add peppers or green onions or use fresh tomatoes from the garden for some taste variations.

 

Dairy-Free, Gluten Free, Grain-Free, Paleo

Paleo Pancakes

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Paleo Pancakes
Photo and recipe courtesy of The Spunky Coconut

Ingredients

  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar (optional, but helps for rising)
  •  5 large eggs
  • 1/4 cup -packed- almond flour (any brand)
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot or tapioca flour (see note that follows*)
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 3/4 teaspoon baking soda

Instructions

  1. Add some coconut oil to a pre-heated skillet.
  2. Drop some of batter into the pan. Swirl the batter out with the back of the spoon to make the pancake larger. (I usually make four pancakes at a time in my largest skillet.)
  3. Cook each side until pancake is cooked through.

Tip

Flax or chia meal won’t work in place of the arrowroot/tapioca here but you can use another 1/4 cup of coconut flour in place of the arrowroot/tapioca.

Dairy-Free, Gluten Free, Grain-Free, Paleo, Recipes

Ginger Citrus Skillet Chicken

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Ginger Citrus Skillet Chicken

This fresh, satisfying, and nutrient dense recipe is courtesy of Everyday Paleo cookbook.  Photo courtesy of Leaves of Life.

Ingredients

  • 4 tbsp coconut oil
  • 2 pounds boneless, skinless chicken thighs or breasts, cut to bite size
  • 1/2 cup sliced white mushrooms
  • 1 red bell pepper, thinly sliced
  • 4 green onions, diced
  • 1/3 cup chicken broth
  • 1/2 tsp fresh ginger, grated
  • Juice from 1 medium orange
  • 1 tbsp dried basil
  • 1 small jalapeno, remove seeds and mince
  • Sea salt and black pepper to taste
  • 1 bunch kale, remove tough stems and dice
  • 1/3 cup sliced almonds

Instructions

  1. In a large skillet, heat half the coconut oil over medium heat and sauté the chicken for 5-7 minutes.
  2. Add mushrooms, pepper and onions and sauté another 2 minutes.
  3. Add the remaining ingredients except for the kale and almonds, stir well, bring to a simmer and cook another 2 minutes.
  4. Remove all ingredients from the pan and set aside. In the same pan, add the remaining coconut oil and kale and sauté until tender, about 4 minutes.
  5. Serve the chicken on top of the kale, adding a sprinkle of almonds on top.

Tip

  • I always use the tough stems of the kale, but have found that you have to cook them longer than the leaves with some moisture. I factor that in so none of my precious super food goes to waste.

 

 

About Leaves of Life

About Leaves of Life

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hiscox002

Leaves of Life is a collaborative and integrative healthcare practice located in beautiful Worthington Hills, near Columbus, OH. Owned and founded in 1998 by Patty Shipley, a Registered Nurse and Herbalist, Leaves of Life both houses and collaborates to offer many different types of healing modalities.

It takes quite a few staff members and practitioners to keep a collaborative practice like Leaves of Life running smoothly.

Whether you’re here for a consult or working with someone at the front desk to schedule an appointment, you have probably talked to most of us before. If not – introduce yourself the next time you see one of us in the office!

About Leaves of Life

Our blog – a new focus for Leaves of Life

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You may have noticed that we have started adding some recipes to the blog… Our goal is to categorize them by the way you may be trying to eat – gluten free, elimination friendly, etc. Please feel free to send us your comments if you try a particular recipe and send us some of your own ideas!

In the near future, we will start posting entries from a variety of guest bloggers. You will also see some guest posts from local trainers, clinicians, etc. who have our confidence regarding the quality of the services they provide.

Some of our stuff will be serious and some might be as simple as what we’re trying out in our own kitchens. Our goal is to provide you entertaining, informative, and inspired content that you can apply in your own journey to better health.

As we create new blog series, we will announce them on Facebook and through email campaigns. Check back often for updates, and be sure to leave comments for us when you have something to say!

Gluten Free, Grain-Free, Paleo, Recipes

Salmon Cakes with Ginger Mayo

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Salmon n ginger mayo
Photo courtesy of Leaves of Life. Recipe courtesy of Everyday Paleo

Ingredients

  • 3 6 oz cans wild-caught salmon, drained
  • 3 eggs
  • 4 green onions, diced
  • 1 tbsp dried or fresh dill
  • 1 tsp fresh grated ginger
  • ¼ tsp dried red pepper flakes
  • 3 tbsp fresh-squeezed lemon juice
  • ½ tsp finely ground black pepper
  • Pinch of sea salt
  • ¼ cup coconut oil (or more as needed)

Instructions

  1. Mix eggs, salmon, green onion, dill, ginger, red pepper flakes, lemon juice, black pepper and salt in a mixing bowl.
  2. Heat coconut oil in a large skillet over medium to medium high heat—there needs to be more than enough oil to cover the bottom of the pan, and the oil should be hot before adding salmon patties one at a time.
  3. Cook on each side for 3 minutes, not disturbing for the first 3 minutes.
  4. Top with ginger mayo (see separate recipe) and serve with choice of vegetables.

Tips

  • Sarah Fragoso, author of this recipe, recommends serving over shredded purple and green cabbage.
  • Canned salmon shortens the prep time to just a few minutes!
Dairy-Free, Grain-Free, Paleo, Recipes

Paleo Slaw

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Paleo Slaw
Photo courtesy of Leaves of Life

This recipe is an adaptation of several I’ve seen with my own twists.

– Patty

Ingredients

  • 1 head cabbage, chopped (can use combination of purple/green in desired ratio)
  • 2 cups shredded, peeled carrots
  • ¼ cup vinegar (white or apple cider)
  • ½ tsp dry mustard
  • 1 tsp dry or fresh dill
  • ½ tsp celery seed
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • ½ cup mayo (see Paleo mayo recipe)

Instructions

  1. Mix cabbage and carrots in a large bowl until evenly blended.
  2. Combine remaining ingredients in a separate bowl until uniform, then add to cabbage/carrot mix and stir until coated.

Tips

  • I like to take some cabbage/carrot mix and dip it in my dressing mix and tweak the taste a bit before finalizing.  Sometimes I’m in the mood for a sweeter taste and I’ll add a few pinches of stevia powder.
  • Sometimes I go heavier on the dill, especially when my garden is giving me piles and piles of it.
  • Some people like to salt and wilt their cabbage for an hour or so and then rinse and drain before preparing.  I just go for it!
Dairy-Free, Gluten Free, Grain-Free, Paleo, Recipes

Paleo Breakfast

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paleo breakfast
Photo and recipe  courtesy of Leaves of Life.

Zucchini replaces toast in this tasty summer recipe that takes minutes to prepare!

Ingredients

  • 2 eggs, cooked to preference
  • 2-3 slices of zucchini breaded with coconut or almond flour and crisped in a skillet w/coconut, grapeseed or olive oil
  • Sliced cherry tomatoes (salt if desired)
  • A few sprigs of your herb of choice (basil is pictured here) or a large handful of lightly wilted spinach will kick up the antioxidant content

Tips

  •  Think outside the recipe! I sometimes include sliced tomatoes (breaded or not) in place of zucchini, or yellow squash, whatever is coming out of my garden at the moment….Enjoy!

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