Pharmacy to Farmacy

Many of you may know Erin-- the fabulous Pharm D that worked in our office a few years back.  Erin is a phenomenal gal and we embarked on the journey  into natural medicine around the same time.  As we both Read more

When Should I Take My Supplements?

If you are like me -- you are just starting to realize why it is important to add supplements to your diet.  Even if we are eating a clean, healthy and unprocessed diet;  the mineral content of the soil Read more

Natural Tips for Avoiding Colds

This cold and flu season is still upon us and unfortunately, many patients are still being plagued by these nasty viral symptoms.  Here are a few tips to try if you feel like you are coming down with something. Of Read more

More Homemade Salad Dressings

Blackberry Balsamic Vinaigrette 2 Tbsp balsamic vinegar 1/4 cup avocado oil or extra virgin olive oil 1 tsp local honey 1/3 cup blackberries   Process all the ingredients together in a blender and then season with ground pepper and sea salt The beauty of this recipe Read more

Healthy Mayo and Ranch Dressing

This stuff is a must -- If you read labels these days you will be hard pressed to find a mayonnaise or salad dressing that doesn't contain some type of vegetable oil.  Even the commercial mayos that advertise to Read more

Cauliflower Crust Pizza

So I got a little wicked crazy this weekend and decided to splurge on some pizza.  We do gluten-free carry out around here sometimes, but my future son-in-law inspired me to make my own cauliflower pizza crust. He made Read more

Pumpkin Chai Smoothie

Here's a throwback post that is certainly appropriate for this October weekend.  This smoothie matches the season and will be a great way to start the lovely fall day. Thanks to Smoothie Queen Amy for this great recipe I can't wait Read more

Gluten Free Zucchini Bread

Gluten-Free Zucchini Bread So I have been struggling with gluten-free baking because honestly -- I've never been good at baking!!  Then when I try to modify recipes using flours I'm not familiar with, it just makes  a perfect storm of Read more

vegetable recipes

Intimidated by an Eggplant

So I received an eggplant in my Green Bean Delivery organic veggie bin and I had no idea what to do with it.  I have ordered eggplant parmesan out at a restaurant before and liked it.  However, my novice cooking skills have made me quite intimidated to buy one and actually cook it myself.  Not to mention my girls have automatic scowl mode ingrained when they see a plate that isn’t filled with mac-n-cheese or pizza.  Here is a great recipe by Irene Young passed down by her mother Linda from the village of Mesta, Xios, Greece.

 

 

 

Linda’s Summer Vegetables

1 lb eggplant cut into chunks

1 zucchini, cut into chunks

       sea salt

olive oil- 1/2 cup

1/2 lb trimmed, fresh green beans

2 large potatoes diced

2 large bell peppers diced

2 large carrots sliced

2-3 cloves of garlic

2 medium onions

6-8 mushrooms

2 lbs ripe tomatoes quartered

1/2 cup parsley chopped

1/2 cup parmesan cheese

1.  Preheat oven to 350 degrees.  Clean eggplant and zucchini and cut into chunks and salt—then let sit for 1-2 hours–this is called bleeding the eggplant which helps take the bitterness out of the meat and draws the moisture out so that the eggplant doesn’t absorb too much liquid when cooking.

2.  Pat the eggplant dry and saute in olive oil.  Then add a dash more oil and add the green beans, potatoes, peppers, carrots and mushrooms;  cook for 15 minutes and then add onions and garlic; cook 5 minutes and add tomatoes and parsley; cook for 10 more minutes.

3.  Place the vegetable mixture in an oven-safe dish.  Cover and bake for 45 min at 350 degrees.  Add cheese and bake uncovered for another 15 minutes.

Posted on by Angela in Body, Diet, disease, Nutrition, Organic, vegan, Weight Loss, Whole Food Leave a comment