Recipes – Eat and Live Healthfully

Healthy Hot Cocoa

After a day of skiing, walking the dogs, or just spending time outdoors in winter, I find myself seeking a warm drink. There’s nothing better than a cup of hot cocoa on a cold winter day, especially if it’s good for me!

Cocoa comes from raw cacao and is packed with health-promoting polyphenols. Adding sugar and dairy have been shown to negate many of the health benefits, so this drink is, of course, sugar and dairy- free. Sweetened with dates and organic cacao, it’s a delicious, satisfying treat!

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Raw cacao and cocoa are considered superfoods because of … Read the rest

Cran-Apple Sauce

Cranberry sauce is a staple in our house on Thanksgiving. I tried many recipes, looking for the perfect blend of sweet and sour, without tons of added sugar. This recipe seems to do just that: by mixing the tartness of the cranberries with the sweetness of cooked apples, it achieves a fine balance that seems to work. With the health benefits of cranberries, it may be just the relish we need this year.

Cran-Apple Sauce

Christina Miller MD

Sweet apples complement tart cranberries in this favorite holiday dish

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Apple-Blueberry Pie

This pie is as American as baseball and leisurely Sunday afternoons. I love to make it when guests come to visit, when it’s autumn, when we’re celebrating something, or during apple season in Fall. It was created as a hybrid of recipes by my friend Anthony Masiello, and when I first tried it, I was hooked . I like to add blueberries to it for a little extra sweetness. It tastes as good or better than any apple pie I’ve ever had. It’s not too sweet, and it’s just the right amount of apple-blueberry deliciousness to win us over every … Read the rest

Easy-Pickled Beets

I’m just learning to pickle vegetables, and when we got a bunch of beets from our wonderful CSA, I decided to give it a try.

I got this delicious recipe from Fiber-Fueled, although I have altered it a bit after making it a few times and using what I had. This recipe is super quick and super tasty.

They store well for at least a week in the fridge, although we usually devour them in just a few days.

They really enhance salads, wraps, sandwiches, veggie burgers, soups, or any dish you add them to.

I love them because of … Read the rest

Hemp Seed Ranch Dressing

We’re always looking for new ways to dress up a salad, and this one hits the spot! Very herby and flavorful, and also simple and quick to whip up. It makes eating salads a delicious treat!

Hemp Seed Ranch Dressing

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Prep Time 5

Course Dinner, Lunch, Main Course, Salad, Side Dish

Servings 6

Equipment

Blender

Ingredients

1/2 cup hemp seeds
1 cup nondairy milk
1/3rd cup Fresh lemon juice or apple cider vinegar
3 tablespoon nutritional yeast
2 teaspoons coconut aminos
2 garlic cloves

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Old-Fashioned Vanilla Smoothie

I’ve been feeling very vanilla lately, craving that old comfort flavor. I was always a fan of vanilla everything. (It’s the most popular flavor, after all!) So, a vanilla smoothie became the flavor of the day, and wow, was this a hit! It literally tastes like an old-fashioned vanilla shake, but it’s loaded with greens and WAAAYYY better! Yum! I hope you like it as much as I do! Cheers!

Old-Fashioned Vanilla Smoothie

Christina Miller MD

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Spicy Peanut Slaw

This salad is quick, packed with nutrients, and best of all, it’s so delicious! Definitely one of my all-time favorites. It goes well with crunchy cabbage to make a flavorful slaw. The little spice at the end is a bonus and leaves you wanting more. It’s so good, you’ll almost forget it’s a salad!😃🌱

Spicy Peanut Slaw

Modified from drfurhman.com

A flavorful change from traditional cole slaw

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4 Ingredient Vanilla N’Ice Cream

Vanilla was always my favorite ice cream flavor growing up, and this n’ice cream brings me right back. Sweet and creamy and tastes like vanilla- it takes just 4 ingredients and a blender!

4 Ingredient Vanilla N’Ice Cream

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Prep Time 10

Course Dessert

Servings 2

Equipment

High-powered blender

Ingredients

2 bananas, frozen
1/3-1/2 cup unsweetened, non-dairy milk I like unsweetened almond milk, plain
1 tbsp raw almond or peanut butter (natural, low or no sodium) Can substitute other nut butters of choice
1 tsp

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Crunchy Cinnamon Buckwheat Granola.

This granola is so easy to make and packs a powerful anti-inflammatory punch! It’s created as part of a meal to reverse diabetes from the experts at Masteringdiabetes.com, so it’s low fat and nutrient-dense. The cinnamon, ginger, and cloves add some intense flavor and major anti-oxidant capacity. We love it on smoothie bowls, as a topper for oatmeal, or when out hiking. Yum!

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Crunchy Cinnamon Buckwheat Granola

MasteringDiabetes.com

Super crunchy and packs a flavorful punch!

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Springtime Broccoli Strawberry Juice

Cleaning out the fridge, I found a head of broccoli and a few strawberries to add to my juice. I wasn’t sure how it would turn out, but it was so fresh and flavorful, not to mention a powerhouse of healing nutrients, that it’s rapidly become a hit for me. I now make it regularly, and it tastes like spring has sprung every time!

Springtime Broccoli Strawberry Juice

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Prep Time 20

Cuisine American

Servings 36 oz

Ingredients

1 head broccoli, chopped to fit into juicer Stems included
4 large

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Three-Bean Sweet-and-Spicy High-Cruciferous Chili

This is a comfort dish on a cold day – warms the soul! By adding all the cruciferous veggies, it maintains healing-food status. The sweet potato and corn add the sweetness, and we love to add lots of spice. It stores well and makes for delicious leftovers. Our chili is quick, simple, and hearty – a perfect weeknight go-to meal.

Three-Bean Sweet-and-Spicy High-Cruciferous Chili

Troy Miller

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Rainbow Cabbage Slaw

This is one of my all time favorite salads! It’s sweet and crunchy, bright and beautiful, and makes eating colorful vegetables fun! Even non-salad eaters enjoy this salad, so I often bring it to dinner parties. It’s good any time of the year, as I’m always trying to eat more cruciferous veggies.

Rainbow Cabbage Slaw

Eatandlivehealthfully.com

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Prep Time 15

Course Main Course, Salad, Side Dish

Cuisine American

Servings 4

Ingredients

For the Salad:
2 cups green cabbage, shredded Options: Can shred in a food processor, thinly slice, or buy pre-shredded

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Heavenly Raw Chocolate “Cream” Pie (v, gf)

Best. Chocolate. Pie. EVER. Seriously, this pie is amazing! Luxurious and creamy (from avocado, not cream!), and well, chocolatey. Wow. And because it’s so rich, it’s very satisfying. I’ve been tweaking this recipe for a few years, trying to make it all whole foods with just the right amount of creamy and chocolate-ness. Yum.

Contrary to what the cooking shows and media tell us, even desserts and holidays matter – we never want to cause inflammation, and this pie is our answer to chocolate cravings, while still being good for us.

We serve it in our house when we have … Read the rest

Roasted Sweet Potato Fajita Salad

I first had a variation of this salad at the Food as Medicine Conference, hosted by Karen’s Healing Kitchen in New Jersey. As I love sweet potatoes, combining it with the flavors of a fajita salad seemed like a win-win dish. It was so delicious, and it tasted like a real comfort salad (did you ever think you’d hear of such a thing???) I came home and created my own recipe, making it as anti-inflammatory and as healing as possible. It makes for a tasty addition to a big salad, or a great vegetable side dish. Enjoy!

Roasted Sweet Potato

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Dr Furhman’s Famous Anti-Cancer Soup

This soup was Troy and I’s introduction into Nutritarian plant-based eating back in 2011, and we couldn’t believe how good it is! It has a depth of flavor from the fresh juices and multitude of vegetables, and it’s creamy, rich, and hearty. It’s purposely designed to be foods to support the immune system (GBOMBS, from Dr. Fuhrman, drfurhman.com), and this is just what many of us need, myself included. These are wonderfully immune-supporting foods all in one delicious, comforting bowl of soup. It takes some effort to make – I like to make it on my day off and store … Read the rest

Chris’s Killer Roasted Salad

I eat a lot of salad. And while I love a simple salad, sometimes I just want to spice it up and send it over the top. And this salad is just that! It’s the best of all worlds – the roasted veggies are sweet and flavorful, while the raw greens and pomegranates add a nice crunch and tartness that deepen the flavor and texture. The ginger-hemp seed dressing is the creamy goodness that pulls it all together. It no longer has to be a decision of heathy OR delicious – this is definitely both of those and then some!!… Read the rest

Holiday Squash with Pecan and Sage

This recipe was introduced to me for the holidays from my friend, Chef Martin Oswald at Pyramid Bistro in Aspen, Colorado (www.pyramidbistro.com). I was instantly in love! True to form for Chef Martin’s food, it has a rich depth of flavor – the apricots add a wonderful sweet-tartness, the veggies play well together, and the chopped pecans and sage send it over the top. It truly tastes like the holidays, and it has rapidly become a favorite dish in our house!

Serves 2

Ingredients:
-1 large acorn squash (or other squash of choice)
-1 shallot, diced
-2 cloves garlic, diced

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Classic Pumpkin Pie with Cashew Cream

Prep time 30 minutes. Cook time 45 minutes. Serves 8-10

We love this pumpkin pie! I’ve been making it every year for the holidays, and it has fast become a favorite tradition. It uses simple ingredients, and it is truly pumpkin-y and perfect. Hope you enjoy this classic Thanksgiving staple as much as we do!

Ingredients:
For the Crust:
-1/2 cup raw almonds
-1/2 cup raw pecans
-1 teaspoon ground chia or flax seeds
-1 cup dates, pitted
-2 teaspoons water
For the Pie Filling:
-1 (15-ounce) can pumpkin purée (plain pumpkin) or 1 pumpkin, roasted at 375°F for 1

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Pumpkin Curry Soup

Serves 4
Prep time 10 minutes Cook time 30 minutes
Adapted from DrFuhrman.com

In my mind, Fall is synonymous with pumpkins and squashes. I love these colorful, creamy soups, and adding some curry really spices it up. It’s good without it, but if you like a little kick, give this recipe a try! It’s super quick to make, seasonal, beautiful, and so delicious. I double the recipe, so we have enough for leftovers. Happy autumn!

Ingredients:

1 medium to large onion, chopped
3 cloves garlic, diced
½ tablespoon curry powder
1 teaspoon dried parsley
2 cups low sodium vegetable broth

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Irresistible Blueberry Oat Muffins

We got this recipe from our friends Jason and Jen Cohen, when Jason ran 100 miles in the Leadville 100. Jen seemed to be turning these out in mass quantity, and they disappeared quickly! I call them “Energy” muffins, because they were eaten for Jason’s training and on the big race day! They’re made with whole oats, so they’re much less processed then other plant-based muffins and treats. If they’re good enough for someone who lost 125 pounds and ran 100 miles, they’re good enough for me! Plus, they are delicious and super easy to make! Thanks for this … Read the rest