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Recipe – Asian Daikon Relish

In my experience, clients that are in treatment for bulimia, binge eating disorder, anorexia or bulimarexia are typically faced with an increased risk of inadequate nutrition. To this end, I try to provide my clients and readers nutritious and delicious recipes to enjoy both during and after their recovery journey at ‘The Norton Center for Eating Disorders & Obesity’. Daikon radishes aid in the digestion of fats and carbs due to their high enzyme content. Research has also show that it helps to increase enzymes in the body that defend again cancer-causing agents. Daikon radishes are also high in vitamin c, phosphorus and potassium. Asian Daikon Relish Dice into small squares: 1 part organic carrot 1 part organic cucumber 1 part organic ...
photo used under creative commons license, flickr user mr and mrs stickyfingers

Daikon Relish

photo used under creative commons license, flickr user mr and mrs stickyfingers 1. Dice Daikon radish, cucumber and carrots in equal amounts (small squares are best but not grated) and combine 2. Pour rice vinegar over to cover 3. Salt and pepper (garlic pepper) 4. 1 to 2 capfuls of garlic juice 
(teaspoon of olive oil optional) Combine ingredients and refrigerate for several hours turning every once and awhile and enjoy. Gets better as it ages.
http://summertomato.com

Chilled Artichokes with Champagne Vinaigrette

http://summertomato.com This recipe serves: 2 Preparation time: 10 minutes Cooking time: 40 minutes INGREDIENTS 2 large artichokes 2 teaspoons Champagne vinegar 2 teaspoons fresh lemon juice 1 teaspoon finely chopped shallots 1 tablespoon macadamia nut oil salt to taste freshly ground black pepper COOKING INSTRUCTIONS 1. Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors. 2. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Meanwhile, prepare an ice bath. 3. Place the artichokes on the rack (stem end down) and steam uncovered, until ...
food.unl.edu/localfoods/discover-seasonal-cooking

Grilled Eggplant Roll-Ups Stuffed with Goat Cheese

food.unl.edu/localfoods/discover-seasonal-cooking This recipe serves: 4 Preparation time: 20 minutes Cooking time: 20 minutes INGREDIENTS 2 cups organic spinach leaves washed salt to taste freshly ground black pepper 8 slices eggplant, sliced lengthwise about 1/4″ thick 1/4 cup organic goat cheese 1 tablespoon chopped parsley 8 strips roasted red bell peppers, cut 1/4″ wide For the sauce: 1 tablespoon coconut oil 1 tablespoon chopped shallots 1/4 cup fresh, chopped organic tomatoes 1/4 cup balsamic vinegar COOKING INSTRUCTIONS 1. Preheat the grill to medium and the oven to 350°F. 2. Heat 1 teaspoon of the coconut oil in a skillet. Add the spinach and a pinch each of salt and pepper and toss in the pan for about 1 minute. Remove from ...
Butternut Squash

Butternut Squash Hash

starr-070730-7821-plant-Cucurbita_pepo-butternut_squash-Foodland_Pukalani   INGREDIENTS 1 heaping cup shredded organic butternut squash 2 tbsp. chopped organic onion 1/4 tsp. onion powder 1/4 tsp. garlic powder Dash ground cumin Dash salt and pepper COOKING INSTRUCTIONS Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water an be removed. Toss squash shreds with onion powder, garlic powder, cumin, salt and pepper. Bring small to medium pan greased with coconut oil to high heat. Add mixture to the pan and cook for 2 minutes. Flip shreds with a spatula and cook for another 2 minutes or so. NUTRITION INFO 1 serving = 1 ...
https://www.flickr.com/photos/roseannadana/

Zucchini Salad with Tomatoes and Basil Vinaigrette

https://www.flickr.com/photos/roseannadana/ This recipe serves: 6 Preparation time: 10 minutes Cooking time: 10 minutes INGREDIENTS 1 large organic zucchini, cut into half-circles about 1/2 inch thick 1 large organic yellow squash (or 2 small), cut into half-circles about 1/2 inch thick 2 teaspoons organic dijon mustard (MSG Free) 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon finely chopped organic shallots 1 tablespoons macadamia nut oil 2 tablespoons freshly chopped, organic basil salt to taste 1 large fresh organic tomato, diced freshly ground black pepper Cooking Instructions 1. Place about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the zucchini and ...
https://www.flickr.com/photos/77568040@N08/

Spinach, Honey Tangerine and Cashew Salad

https://www.flickr.com/photos/77568040@N08/ This recipe serves: 4 Preparation time: 15 minutes Cooking time: 5 minutes Ingredients For the vinaigrette: 2 teaspoons Coconut Secret Coconut Aminos 4 teaspoons fresh lime juice 2 teaspoons finely chopped shallots 4 teaspoons macadamia nut oil Salt to taste Freshly ground black pepper For the salad: 4 tablespoons coarsely chopped, unsalted cashews 2 1/2 cups fresh, organic spinach, cleaned and torn into bite-sized pieces 2 honey tangerines, peeled and sectioned Instructions For the vinaigrette: 1. Place all the ingredients in a container with a tight-fitting lid. Shake well. 2. Add the salt and pepper to taste. For the salad: 1. Preheat the oven to 350°F. 2. Spread the cashews on a baking sheet and toast in the oven ...
http://thestonesoup.com/blog/2011/08/the-easiest-way-to-save-time-in-the-kitchen-and-eat-more-vegetables/

Raw Broccoli Salad

http://thestonesoup.com/blog/2011/08/the-easiest-way-to-save-time-in-the-kitchen-and-eat-more-vegetables/ Ingredients 4 cups organic broccoli florets or broccolini 1/4 cup organic red onion, minced 2 tablespoons coconut sugar 2 tablespoons cider vinegar 2 tablespoons homemade mayonnaise 2 tablespoons sunflower seeds, roasted and salted 3 tablespoons seedless organic raisins Instructions Discard Broccoli stems and finely chop florets. Set aside. Place remaining ingredients into a meduim mixing bowl. Mix well. Add broccoli. Toss until coated. Chill until ready to serve. Serves 6 Nutrition Info (per serving): 90 calories, 5 g fat, 3 g protein, 10 g carbs, 2 g fiber
https://www.flickr.com/photos/mealmakeovermoms/

Cranberry Walnut Quinoa Salad

https://www.flickr.com/photos/mealmakeovermoms/ INGREDIENTS 1 cup quinoa 1 cup dried organic cranberries 1 cup canned beets, drained & chopped 1 cup organic walnuts, chopped ¼ cup green onions, sliced ¼ cup balsamic vinegar 1 ½ tbsp macadamia nut oil 4 cloves organic garlic, minced ½ tsp salt ¼ tsp pepper COOKING INSTRUCTIONS Combine quinoa with 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and continue cooking until all liquid is absorbed (per package directions). In a medium bowl, combine cooked quinoa, dried cranberries, beets, walnuts and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, macadamia oil and garlic until well blended. Pour over quinoa mixture and ...
https://www.flickr.com/photos/rusvaplauke/

Baby Greens with Grilled Turkey, Cranberries + Roasted Shallot Vinaigrette

https://www.flickr.com/photos/rusvaplauke/ This recipe serves: 4 Preparation time: 20 minutes Cooking time: 20 minutes INGREDIENTS For the roasted shallot vinaigrette: 1 shallot drizzle of coconut oil 1/4 teaspoon sea salt 1 tablespoon organic Dijon mustard 1 tablespoon macadamia nut oil 2 tablespoons bone broth 1 tablespoon red wine vinegar 1/2 tablespoon freshly chopped chives freshly ground black pepper For the grilled turkey: 4 organic, pastured, turkey cutlets, (about 4 ounces each) 2 teaspoons coconut oil salt and pepper to taste For the green salad: 8 cups fresh organic baby greens, washed 1/2 cup dried cranberries COOKING INSTRUCTIONS For the roasted shallot vinaigrette: 1. Preheat the oven to 350°F. 2. With the skin on, cut the shallot in half lengthwise.  Grease a ...
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