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Curried Lentil Soup

Makes 10 1-cup servingscurried lentil soup

Serve this soup with a green salad and whole-grain bread or chapatis. 

  • 1 cup dry lentils, rinsed                                
  • 1 onion, chopped
  • 2 celery stalks, sliced                                    
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin                         
  • 8 cups water or Vegetable Broth
  • 1/2 cup dry couscous                                     
  • 1 cup crushed tomatoes
  • 1 1/2 teaspoons curry powder                        
  • 1/8 teaspoon black pepper
  • 1 teaspoon salt, or to taste 

Combine lentils, onion, celery, garlic, cumin, and water or broth in a large pot. Bring to a simmer, then cover loosely and cook until lentils are tender (about 50 minutes.)


Stir in couscous, tomatoes, curry powder, and black pepper. Continue cooking until couscous is tender, about 10 minutes. Add salt to taste.

From Dr C..this combines my love of soup, curry, and lentils into one wonderful dish!

 

Roasted Red Pepper Hummus

Makes about 2 cups (8 1/4-cup servings)roasted red pepper hummus

  • 1 15-ounce can garbanzo beans, or 1 1/2 cups of cooked garbanzo beans
  • 1 tablespoon tahini (sesame seed butter)                    
  • 1/4 cup lemon juice
  • 3 green onions, chopped
  • 3 cloves chopped garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 cup roasted red peppers, packed in water 

If using canned garbanzo beans, drain them, reserving liquid, and rinse beans. Place beans, tahini, lemon juice, green onions, garlic, cumin, black pepper, and roasted peppers in a food processor or blender and process until smooth. Add reserved bean liquid, or if using cooked beans, water, or vegetable broth, as needed for a smoother consistency.

The Latest from Charmaine: Early Fall 2020

Greetings all!photo3-300x198

Well, that was summer, wasn’t it? In the year of Covid did we actually have a summer?

Please know that, as the medical professions keep reminding you that the flu’ season is upon us, you really need to work on eating healthy to stay well.

That means less junk/processed food and way more fruits and veggies. That will keep your system more alkaline so that the cold and flu “bugs “don’t find a home in your body.

Norway has a great approach to the Fall and Winter weather…they actually actively seek opportunities to get out and breathe the fresh air!  Whoa, a novel concept!  This from a country that lets their little ones nap snug and warm, in a sheltered place, in the fresh air.  Norwegians are one of the happiest people on the planet and it’s because they embrace their environment, not bemoan it!

As Fall settles in (one of my absolute favorite seasons), and as we prepare to settle the garden in for winter…please plan carefully, hindsight is great but doesn’t take care of the aches and pains of foolish actions.

We await the arrival of Miss Lanjopoulos-Smedsrud in early October. I hope to be able to go and help out after she arrives, but if not, we plan on being over there for the christening over Christmas.

MEANWHILE, STAY SAFE, EAT LOTS OF FRUITS AND VEGGIES, DRINK PLENTY OF WATER, KEEP MOVING, AND GET CHECKED REGULARLY!

Drs. Ray & Charmaine

Click HERE to contact us or call 517.627.4547

Veggie bounty summer pasta

Click the link for the original recipe: Veggie bounty summer pasta      artichokes-1246858_1920

serves 2

Ingredients

  • 200 g / 7 oz rigatoni or penne pasta
  • 20 ml / 4 tsp extra virgin olive oil
  • 7 ozs zucchini (1 medium), cut into chunks
  • 2 garlic cloves, roughly chopped
  • salt and black pepper, to taste
  • 2 large ripe tomatoes, peeled and chopped
  • 8 cherry tomatoes, halved
  • a good pinch of sugar (optional)
  • 2 tsp balsamic vinegar
  • a good pinch of chili flakes
  • 4 charred artichoke heart halves, chopped
  • 8 Kalamata olives, de-stoned and chopped
  • chopped fresh parsley, to garnish (optional)

Directions

  1. Cook the pasta just short of al dente (the pasta I used takes 12 min to cook al dente, I cooked it for 11 min) following the instructions on the packet, saving about 60 ml / ¼ cup of cooking water just before you drain your pasta.
  2. Heat up 2 tsp oil in a non-stick pan (I like to use a stainless steel one for this dish). Once hot, add zucchini and fry it on a gentle heat until caramelised, stirring from time to time.
  3. Once zucchini is almost done, add the garlic and allow it to fry in amongst the zucchini, stirring frequently. Do not let it brown as it will make it taste bitter.
  4. Season with salt and pepper and transfer out of the pan. Set aside.
  5. Add chopped tomatoes and a good splash of water (or vegan wine if you’d like) into the same pan.
  6. Allow the tomatoes to break down and thicken a little. Add a splash more liquid if the pan is getting dry.
  7. Season the sauce with salt, pepper, a pinch of sugar (if using), balsamic vinegar and a pinch of chili flakes if using. Stir well. Add cherry tomato halves to the pan, allow the cherry tomatoes to soften in the sauce.
  8. Add drained pasta to the sauce and a bit of pasta cooking water if needed. Coat the pasta in the tomato sauce. Mix well and adjust the seasoning if needed – remember that olives will add saltiness. At this point you may want to add a touch more olive oil for a more luxurious finish.
  9. Finally return fried zucchini and add chopped artichoke hearts and olives to the pan.
  10. Divide between two bowls and sprinkle with fresh parsley

The Latest From Charmaine: Late Summer 2020

Greetings all!photo3-300x198

Well, in the year of Covid, where nothing is “normal” anymore— It might be that time when our kids head back to school or maybe when they head to the kitchen table and go to virtual school.

There are so many negatives that are coming out of this current time that are affecting our emotional and mental health– that I am asking you all to make a special effort (and I know you are overloaded in SO many ways), but please, make an effort to touch base with friends and families and REALLY take time to talk and make sure they feel connected.   Depression and suicidal tendencies are mounting along with an increase in violence in the home as people take out their frustrations on those closest to them.

It is really important for the health of the family and the community that we each have a checklist of people to reach out to let them know they are not alone. Another Covid consequence that is bugging me is the way companies are  forcing the use of single use plastics on us all. I was doing so well with reducing the use of plastic in our house and then the rules changed.  From now on, I will take my own bags into Meijer and pack my own groceries – (don’t give me the evil eye if you are behind me in line. Single use plastic bags are one of the biggest issues in landfills.)  I will also take my mesh bags that I bought before Covid hit and place my greens in those instead of another type of single use plastic bag.

Check out  The Tiny Life website for some ideas to help reduce and reuse and recycle.

Have a GREAT LABOR day weekend and make sure your spines are checked to keep yourselves as healthy as possible and eat lots of VEGETABLE , GREENS and FRUIT!

Farro, Cannellini Bean, Parsley Pesto Salad

Farro is one of my favourite grains, chewy, nutty and packed with goodness (Dr. C.)

Parsley Pestopesto-2228269_1920

  • 1 bunch of parsley (roughly 2 cups once stems are picked)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup brazil nuts (or almonds/walnuts/pine nuts)
  • 1 tsp coarse salt
  • 4 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/2 lemon, juiced

Salad

  • 2 cups, farro, rinsed and drained well (found in the rice section @Meijers)
  • 6 cups water
  • 2 cups /good handfuls baby spinach
  • 1 can white kidney/cannellini beans
  • 1/3 cup parsley pesto
  • Pepper and salt to taste
  • 1/2 lemon juiced

Directions: 

  1. To make the parsley pesto, in a food processor, combine parsley, olive oil, nuts, salt, garlic, nutritional yeast and lemon juice and process until uniform in texture and the parsley has been completely chopped into small bits.
  2. Cook farro in 6 cups of water over medium heat. Cover and stir occasionally to check texture. Once cooked through (the ends will have
    popped a bit and they'll be tender and chewy), add the spinach and cook until wilted. Drain and rinse with cold water and drain.
  3. To make the salad, toss farro, spinach, beans, and parsley pesto until well combined. Add salt and pepper to taste, and drizzle lemon juice on top to serve!

Chipotle Lime Dressing

Makes about 12 servings

Spicy and creamy, perfect for a Mexican-inspired salad or even stirred into some rice for a burrito.

  • 3 tablespoons vegan mayonnaise (such as Vegenaise /Just Mayo)
  • 3 tablespoons lime juice
  • 1 chipotle pepper in adobo sauce , finely minced
  • 1 tablespoon agave nectar
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder

Add everything to a clean jar, screw on the lid, and shake like crazy until mixed well

salad-1330609_1920

Creamy Chipotle Lime Bean Salad

This flavor-packed dish takes just 15 minutes to make and can be made ahead of time. Perfect for potlucks and parties!

Author: Sam Turnbull • It Doesn’t Taste Like Chickenlime-2133091_1920

  • 1 19oz can black beans, drained and rinsed
  • 1 19oz can kidney beans, drained and rinsed
  • 1 19oz can white kidney or cannellini beans, drained and rinsed
  • 2 cups corn kernels, fresh or frozen and thawed
  • 2 cups cherry tomatoes, halved
  • 1 large red bell pepper, chopped
  • 1 big handful cilantro (about 1/2 cup) or parsley (Dr C)
  • 1/4 red onion (about 1/2 cup), chopped
  • 1 – 1 1/2 batch of chipotle lime dressing (see below)

Instructions:

  1. Add everything to a very large bowl, adding the chipotle lime dressing to taste.
  2. 1 batch of dressing will lightly dress the salad, whereas 1 1/2 will have more punch.
  3. Toss well to combine.
  4. If making ahead of time, cover and store in the fridge for 1 – 2 days, and toss well before serving as the dressing will settle to the bottom.

Latest News from Charmaine: July 2020

Greetings all,photo3-300x198

We now can officially say it’s summer. All the hoopla of hot muggy days along with dry days that worry our farmers and the darn mosquitoes all mixed with the ongoing coronavirus that has life at a standstill for so many people   As we await some degree of resolution, to allow us to try and get  back to “normal”, lets plan on making the best with what we got!!

This past June, Dr. Ray and I celebrated 40 years (each) in Chiropractic  having graduated together in the summer of 1980.  We, however, never got to go to homecoming  this year to celebrate with our classmates, which was a bummer. Daughter Damaris graduated 10 years ago and has settled down in Norway, with her man, Anders and is in a great practice, and has our first grandchild Alfred  (3 ½) and a baby girl due October.

I finally got to the Farmers Market and oh how I missed the talks with the farmers and  their  fresh veggies…I am having a hard time at           Meijer where everything is wrapped up in  awful polluting plastic and you are  obliged to buy more than you need or not at all. As produce ripens, this is the time, in all this heat, to really think of  keeping cooking to the minimum…so maybe cook extra rice, veggies roast extra potatoes etc. that can be thrown into salad bowls and make hearty, minimum effort, minimum heat and maximum nutritious meals.

GET YOUR SPINES CHECKED! STAY HEALTHY !

Drs. Ray & Charmaine

Click HERE to contact us or call 517.627.4547

Quinoa Chipotle Bowl Recipe from SHANE AND SIMPLE

This Quinoa Chipotle Bowl recipe is from SHANE AND SIMPLE quinoa-2220490_1280

Makes one serving as a main dish.

FOR THE QUINOA CHIPOTLE BOWL 

  • 1 cup cooked quinoa
  • 1/2 cup sweet or roasted corn (I just threw some frozen corn into a hot skillet and cooked it until it basically started to burn)
  • 1/2 cup fat-free refried beans
  • 1/2 cup low-sodium or no-salt added black beans (drained and rinsed)
  • 1/2 cup shredded romaine lettuce   
  • 1/2 cup shredded red cabbage
  • 1/4 cup guacamole                         
  • 1/4 cup salsa
  • 1/4 cup chopped green onions

FOR THE SOUTHWEST TAHINI SAUCE

  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tsp. apple cider vinegar (or you can use lemon juice if you prefer)
  • 1 tsp. chili powder
  • 1/2 tsp.each onion powder and  garlic powder
  • salt to taste

FOR THE QUINOA CHIPOTLE BOWL

  1. Place all ingredients into a bowl, assembling or layering however you choose.

FOR THE SOUTHWEST TAHINI SAUCE

  1. Combine all ingredients into a small mixing bowl or dish and whisk.

ENJOY!