Tag Archives: recipes

Dr. Charmaine’s 16-layer VEGGIE LASAGNA

Dr. Charmaine’s     16 layer VEGGIE LASAGNA

I roast a variety of veggies…..onions, broccoli, cauliflower, yellow and green squash,
Mushrooms  and whatever else you can find.
  1. Layer sauce, veggies, cheese, noodles, rinsed, canned cannelloni beans and Italian seasoning, salt and pepper whichever way rocks your boat until you have as many as 16 layers or as few as you want to have.
  2. Cover and bake at 350 degrees for 35-40 minutes till nice and bubbly.
I have even been known to substitute sliced potatoes for noodles…also very yummy.    Young kids may love the idea of trying to see how many veggies etc you put in the dish.
lasagna

 

ROASTED CAULIFLOWER or BROCCOLI

ROASTED CAULIFLOWER or BROCCOLI serves 4
The new veggie candy…roasting creates magic!!!!!

Ingredients

  • 1 medium head cauliflower /2 good stalks of broccoli  (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt

 Directions

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Toss cauliflower/broccoli with oil and salt in a large bowl.
  3. Spread in 1 layer in a large shallow baking pan (1 inch deep)
  4. Roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.roasted cauliflower

 

Asparagus Risotto

Prep time: 10 minutesAsparagus risotto
Cook time: 35 minutes
 Yield: Serves 2-3 as a main course, or 4 as a side

Ingredients

  • About 4 cups vegetable stock
  • 2 Tbsp unsalted butter, divided
  • 1/2 cup chopped shallots
  • 1 cup arborio rice
  • 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
  • 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper

Directions

  1. Heat the stock in a small saucepan until it comes to a low simmer.
  2. In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
  3. Add the white wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
  4. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.

Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.

     5.Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste.

Serve immediately.

Latest News from Charmaine: May 2016

This has been an interesting spring this year for sure…and just as we think we have a handle on where the weather is going to do/think spring is FINALLY here, Mother Nature says “Just Kidding!!”…..Just take one day at a time and shortly you will be talking about the summer heat!!

But the calendar moves on and the gardening chores await. Make a conscious effort to plan ahead…have the right tools too!… diving in head first can only cause grief (literally and figuratively).

Plant Some Vegetables

vegetablesThis year, even if you have only a patio for a garden, think of planting something “vegetabley”…your body will thank you…I know I am planning potatoes, tomatoes and a variety of lettuces…and supporting the Farmers Markets for the rest.

If you are looking for some new recipe inspiration, check out our recipe section on our website. Lots of good stuff there!
vegetables

I must admit I am also enjoying playing with the micro greens and also this year I am going to try growing some edamame beans (green soybeans).

So Much Yoga

Currently, I have started teaching a 6am yoga class 3 days a week along with the 5 regular classes I teach…..so it’s gonna be an interesting summer!

Support Farmers’ Markets

As I said earlier, I am supporting the local Farmer’s Markets and if you have not visited Peckham Farms on Grand River, or the Grand Ledge Farmers Market at Bridge Street Plaza..you are missing out on the good stuff. Locally grown crops have a MUCH smaller carbon footprint than the store bought products that are shipped crazy distances and thus have less nutritional value.

HAVE A FUN REST OF SPRING!! See you on the table, in the office, on the yoga mat, or under the barbells.

NEW SEASON ASPARAGUS AND PEAS RISOTTO

aspargusServes 4-6

  • 6 cups vegetable stock, preferably homemade
  • 1/4 cup olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
  • 1 cup fresh/thawed frozen peas
  • 1 teaspoon grated lemon zest, plus more for garnish
  • 2TBS fresh lemon juice
  • 1 cup chopped fresh flat-leaf parsley leaves
  • 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
  • Coarse salt and freshly ground pepper
  1. Bring stock to a simmer in a medium saucepan.
  2. Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
  3. Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 5 minute before risotto is done if using fresh or 1 min for frozen.
  4. Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

SPICY ROASTED BRUSSELS SPROUTS

I LOVE BRUSSELS SPROUTS ….DR. C

brussels sproutsToss together cleaned and sliced in half Brussels Sprouts (about 1 ½ lbs) with 2 Tbs  Extra Virgin Olive Oil, 1/4c white wine vinegar,1/4c honey and 4 Tbs Sriracha sauce (more if you like spicy).

Season with salt and pepper.

Preheat oven to 400F.

Spread on a tray…… cut sides down and pour any leftover sauce over the top.

Roast till golden about 20 -30 minutes

Thanks to Sonia M for this recipe.

Traditional Eating: Spring Butter

Spring is coming and soon it’ll be the time to get one of the healthiest foods on the planet: spring butter. In some cultures, it is considered sacred.

 spring butterWhat is spring butter?

Spring butter is different from regular butter because the cows in the spring cow eat new growing grass filled with healthy growth enzymes full of lots of minerals and vitamins. The butter looks different – golden yellow as opposed to pale yellow or the straw colored you see in the supermarket. It also tastes much better.

 Where can you get it?

Ideally you get it from a local farm where the cows spend their days in the fields eating the various plants that they are attracted to. The cows’ milk is rich in butterfat and the butter is a nutrient dense “superfood.”

Don’t live near a farm? It would be worth traveling to one; the butter can stay in your freezer all year.

 

Sweet Potato Lentil Chili

sweet potatoes

    Makes one large pot (5 quarts) — serves about 8 to 10

Ingredients

  • 1 32oz container veggie broth
  • 1.5 C water
  •  3 (14.5oz) cans diced tomatoes
  • 1 16oz package dried lentils, rinsed
  • 3 carrots, sliced
  •  2 sweet potatoes, cubed
  • 3 stalks celery, sliced
  • 1 green pepper, sliced
  • 1 to 2 cloves garlic, diced
  • Huge handful kale/spinach
  • 2 Tbsp cumin
  • 1 Tbsp cinnamon
  • 1 Tbsp chili powder
  • 1 tsp pepper
  • Hot sauce (optional — to taste

Directions

  1. Place the veggie broth, water, diced tomatoes, and rinsed lentils into a large pot Bring the mixture to a boil and let it simmer for about 10 minutes (to soften the lentils) while you’re chopping the garlic, carrots, sweet potatoes, celery, and green pepper.
  2. Throw the garlic, kale, carrots, and sweet potato into the simmering pot, followed about 5 minutes later by the celery and green pepper and your spices. The room will now proceed to smell awesome.
  3. Let the mixture continue to simmer, stirring frequently, until it reaches the level of cooked consistency you prefer. This shouldn’t take long (maybe 10 to 15 minutes more) — just make sure the carrots, sweet potatoes, and lentils are soft.

Do you have a favorite lentil soup recipe? Share it below!

Crispy Seasoned Cauliflower

cauliflower

Serves 2-4

  • 1 head cauliflower, cut into florets, stem cut into small pieces
  • 2 Tbsp potato starch
  • 1/4 tsp black pepper
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp chili powder or paprika
  • 1 Tbsp nutritional yeast, optional
  • 1 Tbsp neutral, high heat oil of choice (avocado, sunflower, grape seed, canola, etc)
  1. Preheat oven to 450 degrees. Drizzle tablespoon of oil over metal baking sheet.  Spread cauliflower over sheet, toss in oil, and sprinkle with remaining ingredients, potato starch through chili powder/paprika. Make sure cauliflower is in an even layer with as much space between pieces as possible. If needed divide between two sheets.
  2. Bake for 20-30 minutes, tossing once about halfway through. When crispy and golden brown it is done. Serve by itself, over rice, pasta, with potatoes, or as a filling for tacos, burritos, wraps, etc. Drizzle with balsamic vinegar, tahini dressing, if desired.
  3. Enjoy!

Tell us if you’ve made this recipe and how you liked it!