warm foods for the cool season

earlier this year we talked about eating for the season and cooling summer foods.  well, it’s November and it’s finally starting to feel like fall.  so, let’s take some time to talk about warming foods.  these foods are considered to have yang qualities in Chinese medicine, meaning they have heat qualities that help maintain balance and health during colder months.  warming foods are typically dry and light and increase circulation and provide good energy to your organs keeping them from moving sluggishly.  remember, the gut is your key to immunity so it’s especially important to take care of it during...

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Healthy Turkey Chili

1 1/2 teaspoons olive oil1 pound ground turkey1 onion, chopped2 cups water1 (28 ounce) can canned crushed tomatoes1 (16 ounce) can canned kidney beans – drained, rinsed, and   mashed1 tablespoon garlic, minced2 tablespoons chili powder1/2 teaspoon paprika1/2 teaspoon dried oregano1/2 teaspoon ground cayenne pepper1/2 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon ground black pepperDirectionsHeat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30...

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Mediterranean Stew

 4 TBS extra-virgin olive oil1 medium onion½ tsp saltblack pepper or red pepper flakes to taste½ tsp turmeric1 small can of tomato paste6 ounces vegetable stock (or low sodium chicken stock)2 green zucchinis2 yellow zucchinis or summer squash1 cup carrots3 new (red) potatoes1 green bell pepper1 small jar (6 ½ ounces) marinated artichoke hearts, drained1 can of garbanzo beansDirectionsSauté oil, onions, salt, pepper, and turmeric for two to three minutes.  Add tomato paste and stock and sauté for three minutes.  Coarsely chop all vegetable and artichoke hearts and add to sautéed mixture.  Add enough water to barely cover the stew.  Bring the mixture...

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Cashew Salmon with Apricot Couscous

Ingredients1/2 cup nonfat plain yogurt3 scallions, sliced, greens and whites separated2 tablespoons lemon juice2 tablespoons chopped fresh cilantro1/2 teaspoon ground cumin3/4 teaspoon salt, divided1/2 teaspoon freshly ground pepper, divided1 tablespoon extra-virgin olive oil1/4 cup chopped dried apricots1 tablespoon minced fresh ginger1 1/4 cups water1 cup whole-wheat couscous1 pound salmon fillet, preferably wild Alaskan, skinned and cut into 4 portions2 tablespoons chopped toasted cashewsPreparationPreheat grill to medium-high or position rack in upper third of oven and preheat broiler.Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.Heat oil in...

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Fresh and Tasty – Orange Avocado Salad

borrowed from dolesalads.com Ingredients 8 cups DOLE® Seven Lettuces from two 6-ounce packages 1 cup orange segments 1 avocado, diced 1/4 cup slivered red onion 1/2 cup Cilantro-Lime Vinaigrette Dressing Cilantro-Lime Vinaigrette 1 cup packed cilantro 1/2 cup extra-virgin olive oil 1/4 cup lime juice 1/4 cup orange juice 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Pinch of minced garlic Instructions To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth. To prepare salad: Slice both ends off oranges. With a sharp knife, remove the peel...

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