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Power Pesto!

August 8th, 2009 | No Comments | Posted in 5-FLAVOR EATING, HBC WEIGHT LOSS CLUB

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!

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Kale with Garlic and Bacon

July 19th, 2009 | 1 Comment | Posted in 5-FLAVOR EATING, HBC WEIGHT LOSS CLUB

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

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