Inside HBC

Sage Muffins… instead of bread stuffing

If you are having trouble with gluten, but can’t bear the thought of NOT eating the herb-filled stuffing at your holiday dinners, I have an idea for you: make these muffins! GWF Baking Mix is wheat-free, gluten-free, sugar-free but makes the most delicious breads, muffins, cookies, and cakes. Promise!

• 2 eggs (sweet)
• 1 cup chicken broth (sweet)
• 4 TBS butter, melted & cooled (sweet)
• 2 TBS olive oil (sweet)
• 1 cup chopped onion (pungent, sweet)
• 1 cup chopped celery (salty, bitter)
• 1 TBS fresh thyme leaves (bitter, pungent)
• 1 TBS fresh sage, chopped (bitter, pungent)
• 2 cups of baking mix (sweet, salty)

1. Heat oven to 350 degrees.
2. Saute onions and celery in 2 TBS olive oil until soft, approximately 8 minutes. Stir in chopped sage and thyme and let sit to cool.
3. Beat eggs gently in large bowl. Add chicken broth and cooled onion mixture. While stirring, slowly add melted butter. Mix well.
4. Add baking mix, stirring just until combined.
5. Fill lightly oiled loaf pan (smaller size is better) or mini loaf pans.  Place in oven for 25-30 minutes, or until the center of a muffin springs back when touched lightly.
6. Cool in tins for 5 minutes, then remove to cooling rack.

Kale with Garlic and Bacon

Five flavor eating is about making sure you eat enough, but not too much, of healthy, delicious, real food.  The flavor I found the most difficult to satisfy when I first started eating this way is Bitter.  I found that many dark leafy greens, like kale, Swiss chard, collard greens, mustard greens, etc, are mainly bitter in flavor.  I never ate these before, so I began playing with recipes.  Here’s one that I loved.  You can substitute whichever green you prefer for the kale, and just adjust the cooking time.

• 1 bunch of kale, tough stems and center rib cut out and discarded (bitter, sweet)
• 5 strips of bacon, cut into 1/2 inch pieces (salty, sweet)
• 2 garlic cloves, finely chopped or minced (pungent, sweet)
• 2 cups of chicken broth or water (sweet)

1. Stack the kale leaves and slice into 1/4 inch strips with a sharp knife.
2. Cook the bacon in a wide, 6-8 inch heavy pot over moderate heat (about 4 on the dial).  Stir occasionally until crisp, then remove to paper towel to drain.
3. Drain all but about 3 TBS of fat from the pot.  Turn the heat to low (about 2), then add the garlic and cook until golden, about 30 seconds.
4. Add the kale and toss with tongs (or stir) until it is bright green and wilted, about 1 minute.  Add broth and simmer, partially covered, for about 6-10 minutes, until just tender.
5. To serve, toss with bacon, salt and pepper to taste.  Enjoy!

Note:  This recipe can also be found in the “Heavenly Bodies Clinic Recipes” book, which can be ordered at: http://www.heavenlybodiesclinic.com/biodetox/detox_products/index.nclk