easy recipes – Organic Healthy Life – Nancy Addison – Nutrition

Holiday Broccoli Lasagna Recipe – Vegetarian And Can Be Gluten Free

Nancy Addison — Mon, 25 Dec 2023 16:52:29 +0000

I love lasagna, and this is one of my favorite dishes to serve when I have company. It is easy to make ahead of time, refrigerate, and then reheat.

This looks like a complicated recipe, but it is actually pretty easy. You can buy frozen broccoli and spinach and thaw them, and buy cheeses already grated to make the preparation a little easier. I usually make two or three lasagnas at a time and freeze them. You can buy gluten-free lasagna noodles and they are delicious!

Having these lasagnas on hand makes everything about entertaining so easy. I have had many of my meat-eating friends tell me they absolutely love this lasagna, so it has passed the “non-vegetarian dinner guest test” at my home. And this is in Texas, where that test can be a tough one!

Bake this lasagna in a 13 x 9 x 2 dish.

Serve this with salad and crusty, whole-grain bread.

Serves 8 – 10

Ingredients

8 oz. whole, sprouted-grain lasagna noodles (gluten-free are good)

2 eggs (preferably organic, humanely raised, and pasture raised)

1 16-oz. container ricotta cheese (preferably from cows or goats that are grass fed and humanely raised)

2 c. mozzarella cheese, grated (preferably from cows or goats that are grass fed and humanely-raised)

1 c. Parmesan cheese grated (preferably from cows or goats that are grass fed and humanely raised)

½ c. parsley (fresh), chopped

1 c. red onion, chopped

1 T. extra virgin, pure coconut oil

1 c. mushrooms, sliced

2 cloves garlic, minced

2 c. broccoli, chopped

½ c. baby spinach, chopped

3 c. tomato sauce

1/2 tsp. unrefined mineral-rich salt

1/4 tsp. black pepper

dash of cayenne pepper

pinch of garlic salt

pinch of onion powder

1/8 tsp. basil (dried)

1/8 tsp. thyme (dried)

1/8 tsp. parsley (dried)

1/8 tsp. savory (dried)

1/8 tsp. sage (dried)

1 tsp. miso

1/4 c. non-chlorinated water

Directions

1. Preheat the oven to 375°F.

2. Combine cayenne pepper, garlic salt, onion powder, basil, thyme, dried parsley, savory, and sage and set aside.

3. Dissolve miso in the ¼ c. of water and set aside.

4. Boil a pot of water and cook lasagna noodles until al dente. (This means they are soft, but not too soft; there is a tiny bit of hardness to them.) Remove from heat, drain, and set aside.

5. Beat eggs.

6. Combine eggs with ricotta cheese, mozzarella cheese, ¼ cup of the Parmesan cheese, fresh parsley, the herb mixture, salt, and pepper. Set aside.

7. Sauté onions in a large skillet with coconut oil until almost translucent, then add the mushrooms and minced garlic and sauté a few more minutes.

8. Add miso water to the skillet with onion mixture carefully, so it doesn’t splatter.

9. Quickly add chopped broccoli and spinach, and sauté a few minutes. Remove from heat and set aside.

10. In the baking dish, layer the lasagna: Start with 1/3 of the tomato sauce, followed by a layer of noodles, then half of the cheese mixture, spread evenly, then half of the vegetable mixture, spread evenly. Repeat the layers. Finish with the last 1/3 of the tomato sauce and sprinkle the remaining Parmesan cheese over the top.

11. Bake 25 to 30 minutes.

12. Serve warm.

Notes

1. I love to use roasted tomato sauce with this recipe.

2. Garlic salt can be found in the spice area at the grocery store. You can also simply mince some garlic and add it to some sea salt to make your own.

3. You can use Vegan egg and cheese options. I have resources and recipes for these in my cookbooks, including “How To Be A Healthy Vegetarian,” 2nd edition.

4. I make a larger version of this herb mixture, store it in a glass jar, and use it frequently in many of my recipes.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Holiday Broccoli Lasagna Recipe – Vegetarian And Can Be Gluten Free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Texas Vegetarian Chili Recipe – Plant-based & Gluten-free

Nancy Addison — Sun, 27 Sep 2020 19:38:44 +0000

This is an easy, high protein, savory dish.
I made this as a Celebrity Chef at the State Fair Of Texas one year.
Everyone loved it!

You can serve this chili with a sprouted brown rice or even put it into organic
taco shells with some lettuce for healthy plant-based tacos.

Why would you want to sprout your beans or rice? The reason is that, by soaking them and sprouting them, you are removing phytic acid and making the beans more digestible.
To sprout beans (or rice, quinoa, peas, lentils, nuts, or anything else with enzyme inhibitors and phytic acid) soak the beans 12–16 hours or more, in purified water. Then pour off the water, and then cook the beans as you normally would.

I recommend buying organic, non-GMO if possible.

Makes 4 servings.

Ingredients:

3 ½ cups sprouted and cooked kidney beans

2 T. organic, pure coconut oil

1 fresh jalapeno, cored, seeded, minced (the seeds are very hot, so only add them if you wish your chili to be very hot!)

2 red onions, chopped

2 large cloves of garlic, minced

2 tsp. red wine vinegar (organic rice vinegar or coconut vinegar are also good types)

1 ¼ cups vegetable broth

1 ¼ cup crushed, tomatoes (chopped)

2 T. Chili powder

1/8 tsp. chipotle chili powder (optional, if you like it hot)

½ tsp. unrefined, mineral-rich salt

¼ tsp. freshly ground black pepper

¼ tsp. Ceylon Cinnamon

5 T. fresh cilantro, chopped

Directions:

1. Heat the coconut oil in a large pot, big enough to hold about 5 or 6 cups easily.

2. Sauté over medium heat: the chopped onion, jalapeño, and vinegar. Stir about 5 minutes until the onion gets soft.

3. Add the garlic (minced) and sauté another minute.

4. Stir in the broth, tomatoes, chili powders, salt, pepper and bring to a full boil and cook for 3 minutes.

5. Stir in the cooked, sprouted beans and bring to a full boil again. Then reduce the heat to medium and simmer about 5 minutes.

6. Remove from heat and stir in half the cilantro, and save the remaining cilantro to use as a garnish.

7. Serve warm in bowls, with some grated cheese (you can use plant-based cheese) and a sprinkle of cilantro top.

Variations:

1. Serve with whole, sprouted, cooked and warm rice.

2. Add sliced mushrooms to the mixture. Add the sliced mushrooms with the beans for more nutrition.

Nancy Addison, celebrity Chef at the State Fair Of Texas.

Nancy Addison, Celebrity Chef At The State Fair of Texas, in the parade.

Nancy’s 7 award-winning books are on Amazon, and are also in Audio and some of them are in large print:
https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com

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The information from Nancy Alisa Gibbons Addison, Organic Healthy Lifestyle is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

The post Texas Vegetarian Chili Recipe – Plant-based & Gluten-free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Apple Salad Recipe With Crisp Fresh Apples of the Autumn Harvest

Nancy Addison — Mon, 08 Oct 2012 11:07:23 +0000

Now is the time to say adios to summer and the abundant summer crops and welcome the fall harvest. Eating seasonally is both economical and healthy. The seasonal bounty of fall fruits and vegetables has great variety from root and vine grown vegetables to fruits of the tree. Apples are one of these fruits and are delicious when they are fresh off the tree. The apple is the perfect snack: easy, portable, energy boosting, delicious, and fat free!

When the early English colonists arrived in North America, the only apple tree they found was crab apple. However, there are now over 7,000 varieties growing in the US. The colonists brought many seeds and seedlings with them over the years, but the first apple trees the colonists brought didn’t bear much fruit, because there were no honeybees in North America. The colonists started bringing over hives of honeybees as early as 1622 to pollinate the trees.

A New York Publication in 1670 stated: “You shall scarce see a house, but the South side is begirt with Hives of Bees. The Native Americans loved the new apples that the colonists brought with them and cultivated them extensively throughout the US.

The apple is one of the most nutritious foods with remedies dating back to the earliest times of history. The apple is a member of the rose family and the blossom looks very much like a wild rose. One medium apple, fresh, raw, and with the skin, has high levels of vitamin C, potassium, iron, calcium, phosphorus, vitamin A, boron, and folate. All of those nutrients are packed into a small fruit with only 81 calories. Boron is a trace element, which has been shown to strengthen bones.

Pectin is a soluble fiber in apples which removes cholesterol, toxic metals such as lead and mercury, and the residues of radiation. In addition, the fiber content of one apple is equivalent to a serving of bran cereal. The malic and tartaric acid found in apples inhibits growth of disease-producing bacteria in the intestinal tract.

The American Cancer Association says that the apple is a lung strengthening food and can lower the incidence of lung cancer, while studies have also shown that the liver and gallbladder benefit from the cleansing properties of the apple and apple juice. Furthermore, the antioxidant phytonutrients found in apples helps fight the damaging effects of LDL, which we know as bad cholesterol.

The physical benefits of apples have also been noted. A poultice of grated apples placed over the eyes for up to 20 to 30 minutes can help with swelling, sunburn, and “pink eye.”

This simple recipe is much like the Waldorf Salad recipe I learned from my mother. This recipe makes a great light lunch to pack for school or work.

Recipe

Apple Salad

Salad Ingredients:

3 large red apples cored and cut into bite size pieces.
2/3-cup pineapple (fresh is the best choice) crushed or cut into cubes.
1/ 3 cup celery, diced
3 Tablespoons Raisins
3 Tablespoon pecan pieces

Dressing Ingredients:

3 Tablespoons plain yogurt
2 teaspoon mayonnaise
1 Tablespoon pineapple juice
1/8 teaspoon cinnamon

Directions:

In a medium bowl, combine the salad ingredients.

In a small bowl mix together the dressing ingredients and then mix the dressing in with the fruit.

Variations I add grapes to this salad when available. Walnuts can be used instead of pecans.

For more information go to: www.organichealthylifestyle.com

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for misuse of this material. This article, website and books are strictly for informational and educational purposes. Nancy Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

The post Apple Salad Recipe With Crisp Fresh Apples of the Autumn Harvest appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

easy recipes – Organic Healthy Life – Nancy Addison – Nutrition

Holiday Broccoli Lasagna Recipe – Vegetarian And Can Be Gluten Free

I love lasagna, and this is one of my favorite dishes to serve when I have company. It is easy to make ahead of time, refrigerate, and then reheat.

Having these lasagnas on hand makes everything about entertaining so easy. I have had many of my meat-eating friends tell me they absolutely love this lasagna, so it has passed the “non-vegetarian dinner guest test” at my home. And this is in Texas, where that test can be a tough one!

Bake this lasagna in a 13 x 9 x 2 dish.

Serve this with salad and crusty, whole-grain bread.

Serves 8 – 10

Ingredients

8 oz. whole, sprouted-grain lasagna noodles (gluten-free are good)

2 eggs (preferably organic, humanely raised, and pasture raised)

1 16-oz. container ricotta cheese (preferably from cows or goats that are grass fed and humanely raised)

2 c. mozzarella cheese, grated (preferably from cows or goats that are grass fed and humanely-raised)

1 c. Parmesan cheese grated (preferably from cows or goats that are grass fed and humanely raised)

½ c. parsley (fresh), chopped

1 c. red onion, chopped

1 T. extra virgin, pure coconut oil

1 c. mushrooms, sliced

2 cloves garlic, minced

2 c. broccoli, chopped

½ c. baby spinach, chopped

3 c. tomato sauce

1/2 tsp. unrefined mineral-rich salt

1/4 tsp. black pepper

dash of cayenne pepper

pinch of garlic salt

pinch of onion powder

1/8 tsp. basil (dried)

1/8 tsp. thyme (dried)

1/8 tsp. parsley (dried)

1/8 tsp. savory (dried)

1/8 tsp. sage (dried)

1 tsp. miso

1/4 c. non-chlorinated water

Directions

1. Preheat the oven to 375°F.

2. Combine cayenne pepper, garlic salt, onion powder, basil, thyme, dried parsley, savory, and sage and set aside.

3. Dissolve miso in the ¼ c. of water and set aside.

4. Boil a pot of water and cook lasagna noodles until al dente. (This means they are soft, but not too soft; there is a tiny bit of hardness to them.) Remove from heat, drain, and set aside.

5. Beat eggs.

6. Combine eggs with ricotta cheese, mozzarella cheese, ¼ cup of the Parmesan cheese, fresh parsley, the herb mixture, salt, and pepper. Set aside.

7. Sauté onions in a large skillet with coconut oil until almost translucent, then add the mushrooms and minced garlic and sauté a few more minutes.

8. Add miso water to the skillet with onion mixture carefully, so it doesn’t splatter.

9. Quickly add chopped broccoli and spinach, and sauté a few minutes. Remove from heat and set aside.

11. Bake 25 to 30 minutes.

12. Serve warm.

Notes

1. I love to use roasted tomato sauce with this recipe.

2. Garlic salt can be found in the spice area at the grocery store. You can also simply mince some garlic and add it to some sea salt to make your own.

3. You can use Vegan egg and cheese options. I have resources and recipes for these in my cookbooks, including “How To Be A Healthy Vegetarian,” 2nd edition.

4. I make a larger version of this herb mixture, store it in a glass jar, and use it frequently in many of my recipes.

Texas Vegetarian Chili Recipe – Plant-based & Gluten-free

This is an easy, high protein, savory dish. I made this as a Celebrity Chef at the State Fair Of Texas one year. Everyone loved it!

You can serve this chili with a sprouted brown rice or even put it into organic taco shells with some lettuce for healthy plant-based tacos.

I recommend buying organic, non-GMO if possible.

Makes 4 servings.

Ingredients:

3 ½ cups sprouted and cooked kidney beans

2 T. organic, pure coconut oil

1 fresh jalapeno, cored, seeded, minced (the seeds are very hot, so only add them if you wish your chili to be very hot!)

2 red onions, chopped

2 large cloves of garlic, minced

2 tsp. red wine vinegar (organic rice vinegar or coconut vinegar are also good types)

1 ¼ cups vegetable broth

1 ¼ cup crushed, tomatoes (chopped)

2 T. Chili powder

1/8 tsp. chipotle chili powder (optional, if you like it hot)

½ tsp. unrefined, mineral-rich salt

¼ tsp. freshly ground black pepper

¼ tsp. Ceylon Cinnamon

5 T. fresh cilantro, chopped

Directions:

1. Heat the coconut oil in a large pot, big enough to hold about 5 or 6 cups easily.

2. Sauté over medium heat: the chopped onion, jalapeño, and vinegar. Stir about 5 minutes until the onion gets soft.

3. Add the garlic (minced) and sauté another minute.

4. Stir in the broth, tomatoes, chili powders, salt, pepper and bring to a full boil and cook for 3 minutes.

5. Stir in the cooked, sprouted beans and bring to a full boil again. Then reduce the heat to medium and simmer about 5 minutes.

6. Remove from heat and stir in half the cilantro, and save the remaining cilantro to use as a garnish.

7. Serve warm in bowls, with some grated cheese (you can use plant-based cheese) and a sprinkle of cilantro top.

Variations:

2. Add sliced mushrooms to the mixture. Add the sliced mushrooms with the beans for more nutrition.

This is an easy, high protein, savory dish.
I made this as a Celebrity Chef at the State Fair Of Texas one year.
Everyone loved it!

You can serve this chili with a sprouted brown rice or even put it into organic
taco shells with some lettuce for healthy plant-based tacos.