instagram pinterest linkedin facebook twitter goodreads

DR. ELAINE'S NATURAL HEALTH BLOG

DR. ELAINE'S YOGA RECIPES YOU'LL NEED FOR THE HOLIDAYS


"Balance holiday excess with the following yoga recipes.

Wishing you peace and love this holiday season!"

READ HERE

Be the first to comment

DR. ELAINE'S THANKSGIVING YOGA RECIPE: Delicata Stuffed With Wild Mushrooms & Herbs

Delicata Stuffed With Wild Mushrooms & Herbs

 

Medicinal mushrooms such as maitake (Grifola frondosa) and shiitake (Lentinula edodes) have polysaccharides called beta glucans, which may be responsible for  their immune-stimulating benefits ranging from fighting colds to thwarting cancer.  Bulgur, a nutritious whole grain, reduces the risk of cancer and heart disease. 

 

Serves 4

1 teaspoon olive oil

2 celery stalks

1 cup finely diced green beans

1 cup shiitake mushrooms

1/2 cup maitake or portobello mushrooms

1 tablespoon fresh lemon juice

1/2 teaspoon sea salt.

1/2 teaspoon freshly ground black pepper

1/2 cup bulgur

1/2 cup finely minced parsley

1  teaspoon dried oregano

1 teaspoon paprika

3/4 cup vegetable stock

2 Delicata squash

1/2 cup water

 

1. Place bulgur in a medium saucepan.  Add 1 1/2 cups boiling water and soak for 1 hour.  Drain through a fine-mesh sieve.  Leave in sieve set over bowl to continue to drain.

2. Wipe the mushrooms with a damp paper towel to clean them.  Dry thoroughly, slice and set aside.  Lightly oil a sauté pan with olive oil and 1/2 teaspoon of water.  Gently sauté celery, green beans and mushrooms on low heat for 4 to 5 minutes. While sautéing add lemon juice and season with salt and ground pepper. Continue to sauté for 5 minutes more, remove, and set aside in a large bowl.

3.  Add  bulgur, parsley, oregano, paprika and 1/4 cup vegetable stock to large bowl of sautéed vegetables.  Toss well.

4.  Split squash in half and scoop out seeds and membranes.  Place squash in shallow baking dish, mounding squash cavities with mushroom-bulgur mixture.  Add 1/2 cup vegetable stock and 1/2 cup of water. Cover with foil on roasting pan and bake 350 for approximately one hour or until squash is tender.

Be the first to comment

DR. ELAINE'S THANKSGIVING YOGA RECIPE: Giant Stuffed Roasted Turban Squash

Giant Stuffed Roasted Turban Squash

Enjoy as a whole meal for a holiday feast.

 

Serves 2-3

 

1 turban squash, pumpkin, or other large squash (5 pounds)

Olive Oil Spray

1/2 cup parsley, chopped

1 cup apples, chopped

1 cup cooked quinoa

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1 boneless, skinless organic chicken breast half (3 ounces), cubed

1 1/2 cups vegetable broth, warmed

 

1. Preheat the oven to 450.  Wash the squash and with a sharp knife, cut the "topknot" from the turban squash. If using a pumpkin, cut out the stem end in a circle about 4 inches in diameter. Reserve top. Carefully scoop out pulp and seeds.  Spray the cavity with olive oil. Place the lid back on the pumpkin, wrap in aluminum foil and bake on a cookie sheet for 30 minutes.  Test doneness by piercing squash with the tip of a sharp knife - it should slide in easily. Remove from oven and let sit until cool enough to handle. Remove and save foil.

2. Meanwhile in a large bowl combine parsley, apples and cooked quinoa.  Season with salt, pepper and cinnamon.

3. Remove the squash from the oven and when cool enough to handle, gently peel back the foil on top and remove the lid. If necessary, scoop out some flesh to create a deeper cavity.  Place the chicken in the bottom of squash. Top with quinoa stuffing evenly over the chicken. (Leftover stuffing can be placed in a casserole dish and baked on the side.)  Ladle the broth into the squash, replace the lid, rewrap with the reserved foil and bake at 400 degrees for approximately 1 to 1 1/2 hours.  It is ready to serve when the inner flesh is cooked within 1/2 inch of its skin.  Check by removing the lid and piercing the pumpkin with a the tip of a sharp knife.

4.  If desired, garnish the turban squash with fresh greens, parsley and washed autumn leaves.

5.  To serve, dish out a helping of the stuffing, then dig into the sides for a serving of savory squash.

Be the first to comment

DR. ELAINE'S THANKSGIVING YOGA RECIPE: Antioxidant Soup In A Pumpkin

Antioxidant Soup In A Pumpkin

This slightly sweet soup provides a cornucopia of heart-healthy antioxidants, carotenoids and bioflavonoids. Served in a pumpkin or mini pumpkins, it makes a grand opening to a holiday meal.

 

Serves 6 

 

1 medium pumpkin or 6 mini pumpkins
2 1/2 pounds butternut squash or any orange-fleshed winter squash
3 cups vegetable stock
1 cup filtered water
1 small sweet potato, peeled and cut into chunks
1 cup carrots, peeled and diced
1 apple, cored and diced
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon sea salt

1/4 teaspoon freshly ground pepper

 

1. Wash pumpkin, cut off top and reserve for a lid. Scrape out seeds and fiber with a spoon. Cut squash in half lengthwise. Remove the seeds and fiber, and peel if waxed. Cut into 1/2-inch pieces and set aside.

2. Combine all ingredients in a large saucepan. Cover and boil. Reduce to simmer, and cook for 30 minutes or until squash, pumpkin, and vegetables are tender.

 3. Transfer a quarter of the mixture to a blender or food processor. Carefully blend, covering blender or food processor with a towel. Repeat with remaining mixture until all is blended. Stir to blend the batches.

4. Serve hot in a large hollowed-out pumpkin or individually in mini pumpkins.

 

Be the first to comment

DR. ELAINE'S THANKSGIVING YOGA DISHES

 

During the holiday season, whip up some tasty, antioxidant-rich pumpkin and squash dishes.

 

While enjoying the fall harvest of pumpkins and squash, you're also protecting yourself against cancer and heart disease. More than 600 carotenoids have been identified as the pigments that give fruits and vegetables their vivid colors. The powerful carotenoid antioxidant beta carotene (a precursor to Vitamin A) gives pumpkins and squash their brilliant orange hue and may help prevent cancer and heart disease.

 

To benefit from these fall beauties, try the following recipes where pumpkins and squash are both a filling and a container, too. Happy Thanksgiving!

 

Antioxidant Soup In A Pumpkin

This slightly sweet soup is very low in fat and provides a cornucopia of heart-healthy antioxidants, beta carotenoids and bioflavonoids. Served in a pumpkin, it makes a grand opening to a holiday meal

 

Giant Stuffed Roasted Turban Squash

Quinoa is considered a complete protein and may be the world's most perfect grain, containing 50 percent more protein than other grains.  Enjoy as a whole meal for a harvest  feast.

 

Delicata Stuffed With Wild Mushrooms & Herbs

Medicinal mushrooms such as maitake (Grifola frondosa) and shiitake (Lentinula edodes) have polysaccharides called beta glucans, which may be responsible for  their immune-stimulating benefits ranging from fighting colds to thwarting cancer.  Bulgur, a nutritious whole grain, reduces the risk of cancer and heart disease. 

 

Be the first to comment

DR. ELAINE'S YOGA IMMUNITY SOUP FOR COLDS AND FLU SEASON

 

DR. ELAINE'S YOGA IMMUNITY SOUP FOR COLDS AND FLU SEASON

This cold-weather soup features astragalus, a therapeutic Chinese herb noted for its powerful prana- and immune-enhancing qualities.

READ HERE...

Be the first to comment

DR. ELAINE'S FALL HARVEST YOGA RECIPES


Dr. Elaine's Fall Harvest Yoga Recipes at Mother Earth Magazine! Read Here

Be the first to comment

FLOWER POWER: YOGA EDIBLE BLOSSOMS SUMMER RECIPES


FLOWER POWER: DR. ELAINE'S YOGA SUMMER RECIPES

"You can wear flowers in your hair, but did you know you can sprinkle them on your salad too?" Read Here

YOGI IN THE KITCHEN features Dr. Elaine's High Vibe Yoga Foods, Recipes, Cooking, Poses and more! FREE Read and Instant Download Amazon Unlimited/Prime!
 Read More 

Be the first to comment