Inside HBC

Strawberry Rhubarb Pie

All you Garrison Keillor fans out there have heard his commercial about Rhubarb Pie. You can hum along as you make this one. Its delicious and sour and sweet, and a perfect summertime dessert.

• 3 cups of sliced strawberries (sweet, sour)
• 3 cups of sliced rhubarb (sour, sweet)
• 2 TBS powdered stevia (sweet)
• 2 TBS of arrowroot powder
• Almond Flour Pie Crust (sweet, bitter, pungent)
  
• Whipping cream (sweet)
• 1/4 tsp of vanilla (sweet)

1. Combine all ingredients except the pie crust in a saucepan and cook until heated through. Pour into the pie crust and bake in a 375 degree oven for 40 – 45 minutes.
2. Top with fresh whipped cream sweetened with vanilla and enjoy!

Greek Salad for a summer day

Summer started here in Virginia a few weeks ago, with temperatures soaring into the 90s and plenty of humidity. If you are outside for part of your day, you know by now that staying hydrated is really important. Now that summer is officially here, try adding more foods that hydrate and keep you cool, vegetables like cucumbers, tomatoes, and green peppers in this simple Greek salad. It calls for dried oregano, but if you have fresh, so much the better. Your taste buds will be delighted with  the 5-Flavors, and your body will thank you.

• 3 tablespoons extra virgin olive oil (sweet)
• 1½ tablespoons lemon juice (sour)
• 1 clove garlic—minced (pungent)
• ½ teaspoon dried oregano (bitter, pungent)
• ¼ teaspoon sea salt (salty)
• ¼ teaspoon freshly ground black pepper, and extra for garnish (bitter, pungent)
• 3 tomatoes—cut into wedges (sweet, sour)
• ¼ red onion—sliced into rings (sweet, pungent)
• ½ cucumber—sliced into thick half-moons (sweet)
• ½ green pepper (capsicum)—julienned (sweet, pungent)
• 4 oz (120g) feta cheese—cut into small cubes (pungent, salty)
• 16 kalamata olives (salty, sweet)

Whisk together the olive oil, lemon juice, garlic, salt, pepper and oregano in a large salad bowl. Add the rest of the ingredients and toss gently to cover. Garnish with fresh ground pepper.

Blueberry Muffins

My Grandmother had several blueberry bushes in her backyard, along with mulberries, rhubarb, strawberries, and a huge vegetable garden with corn, beans, lettuce, tomatoes, carrots and everything else you can imagine. When we would visit, she would send us out with big bowls and tell us to fill them up. My favorite was the blueberries. Grandma would make blueberry pancakes, muffins and pies and we would go home with blue lips and a belly full of goodness.

• 2 cups of baking mix (sweet, salty)
• 2 eggs (sweet)
• 1 cup plain yogurt (sour)
• 1/2 cup melted butter, cooled; or light oil (sweet)
• 1 cup fresh or frozen blueberries (sour)
• Whipping Cream (optional) (sweet)

1. Heat oven to 375 degrees. Beat egg gently in large bowl. Add yogurt and combine. While stirring, slowly add melted butter. Mix well.
2. Add 2 cups of baking mix, stirring just until combined. Fold in berries.
3. Fill lightly oiled or papered cupcake tins with batter.  Place in oven for 25-30 minutes, or until the center of a muffin springs back when touched lightly.
4. Cool in tins for 5 minutes, then remove to cooling rack.
5. If desired, serve with whipped cream, sweetened with stevia and/or vanilla.

Berry Tart

Summer time means berries, and here’s a new berry recipe that will delight your taste buds.  We offered a sampling to our clients at the Women Only Sauna Night this month and it was a hit.  I hope you like to, too.

For the crust:

• 2 cups GWF Baking Mix (sweet, salty)
• 1 1/2 sticks of cold butter, cut into small pieces (sweet)
• 1/4 cup ice water

For the filling:

• 2 cups of blueberries (sweet, sour)
• 1 cup of raspberries (sweet, sour)
• 1 cup of blackberries (sweet, bitter)
• Zest of 1 lemon (bitter)
• Juice from 1/2 lemon (about 2 TBS) (sour)
• 1 tsp arrowroot powder

1. To make the crust, place GWF Baking Mix in a food processor.  Add butter and mix until the pieces are about pea sized.  Quickly add the water and mix until a dough forms.  Wrap in plastic and refrigerate for an hour (or overnight).
2. Preheat the oven to 375 degrees. Mix filling ingredients in a medium bowl and set aside.
3. Roll the dough out onto a large piece of parchment paper until about 1/4 or 1/8 inch thick.  Transfer, parchment paper and all, onto a large cookie sheet.  Place berry mixture in the center leaving about 1 inch of dough uncovered around the edges.  Gently fold the edges up and over the berries so they don’t escape as it bakes.
4. Bake in the center of the oven for about 45 minutes, or until the berries start to bubble.  Remove from the oven, and cool for about 1 hour before serving. To finish it off, add whipped cream and chopped fresh basil (optional).

* You can purchase GWF Baking Mix from the Heavenly Bodies Clinic or order it from our website.

Power Pesto!

Here’s a powerfully delicious recipe for Pesto that Angela brought to the Women’s Only Sauna Night at the HBC Sauna Center last night.  It’s power is in the flavor AND the nutrients.  It even covers all five flavors, so eat it up!  And come see us next month, first Friday evening for the next Sauna Night!

• 4 cups of greens (sweet, bitter)
• 1 – 1/2 cups of olive oil (use more for a looser pesto, less for thicker) (sweet)
• 1 cup nuts, whatever you like–mix them up even (sweet, bitter)
• 2 TBS hemp seed (bitter)
• 4 medium cloves of garlic (pungent, salty, sweet)
• the juice and zest of 2 lemons (sour)
• 1/4 cup of flaxseed oil (omit if you want to heat it in the oven*) (sweet)

1. Combine all of the ingredients except the olive oil in a food processor or blender.
2. Pulse a few times, then drizzle in the olive oil until the mixture is smooth and at the desired consistency.

*TRY it as a fish marinade: place one fillet of your favorite fish onto a large sheet of parchment paper.  Cover the top with a layer of pesto.  Fold the parchment over and roll the edges until its sealed.  Place on baking sheet and bake for 20-25 minutes at 350.  Enjoy!

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

Strawberry Lemonade

The weather outside is frightful!  Frightfully warm, that is.  Here’s a quick recipe that will cool you down (as both the citrus and the strawberries have a cooling effect) and at the same time satisfy the sweet and the sour flavors.

• 1 1/2 cups of lemon and or lime juice (sour)
• 5 cups of water
• 1 16 oz package of fresh strawberries, hulled and pureed (sweet & sour)
• 1 cup of heavy whipping cream (sweet)
• 20 drops of stevia liquid (sweet)

1. Combine the juice, water, and stevia in a large pitcher.  Add the pureed strawberries and the cream.  Stir until combined.
2. Garnish with a dollop of whipped cream and a mint leaf, if desired.  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