Category Archives: Recipes

Roasted Brussle Sprouts with Prosciutto and Walnuts

A great friend of ours just graced our table with this recipe and it was too good not to pass on.  Thanks go to our favorite North Italian cook in Bozeman, MT!

Serves 8

2 lbs brussle sprouts, trimmed of any discolored leaves and halved
6 ounces prosciutto, coarsely chopped
1 cup walnuts, coarsely chopped
2-3 tablespoons olive oil
Sea salt to taste

Preheat oven to 400 degrees. Combine all ingredients in a large mixing bowl tossing in olive oil.  Place on cookie sheet or in roasting pan.  Roast for 30 minutes or until brussle sprouts are lightly browned.

Try This: This recipe is the basic standard we use for all our vegetable roasting.  Add root veggies, red bell peppers, broccoli, or cauliflower for more diversity and different flavors.

Health Tip: Brussle sprouts are a Brassica vegetable in the mustard family (with cabbage, broccoli, cauliflower, and kale).  These tasty vegetables are full of antioxidants like carotenoids and vitamin C and have anticancer properties.  They are well known in nutritional medicine for the immune strengthening abilities as well.



Whipped Sweat Potatoes

Just about every time I make these, someone asks me if I added any maple syrup or brown sugar. I never do. Everyone is always surprised at how sweet sweet potatoes can be all on their own. FYI, they do tend to be sweeter than yams.—Sarah


2 large sweet potatoes
Organic butter
Sea salt to taste

Boil sweet potatoes until fork tender, about 20 minutes, drain, and puree until smooth and creamy with a hand blender. Add butter and salt to taste and serve piping hot.

Try This: Substitute any root veggie or winter squash, such as beets, parsnips, yams, sunchokes, rutabagas, turnips, carrots, acorn squash, delicate squash, pumpkins, and butternut squash.

Health Tip: Where there is color, there are nutrients. Sweet potatoes are a good source of dietary fiber, vitamin B6, and potassium, and a very good source of vitamin A from beta-carotene, vitamin C, and manganese.

Gluten-Free Cornbread Stuffing with Andouille Sausage

I made this recipe up just this past year for Thanksgiving. Two good friends were hosting the traditional dinner of thanks with a delicious Southwestern theme. We had a twenty-pound turkey rubbed in chili powder stuffed with onions, peppers, and tomatillos, appetizers of corn salsa and guacamole with chips, sides of this stuffing, red beans and rice, sopapillas, and flan for dessert. A friend from Arizona demanded traditional green bean casserole, so we added it to the mix. We toasted that day with home-made cilantro-lime margaritas. It was a perfect spicy feast to warm our insides while feet of snow fell outside.—Sarah

1 recipe GF cornbread (Grandma’s Unsweetened Cornbread Mix™ by the Cravings Place)
1 stick organic butter
1 large onion, chopped
2 cups celery, chopped
2 jalapenos, minced (seeded if you desire less heat)
1 quart chicken bone broth
1 pound andouille sausage, crumbled in food processor
1 teaspoon sea salt
5 eggs, beaten well

Prepare the cornbread with the options of maple syrup, butter, and chili flakes.

Preheat oven to 350°F.

Melt butter in medium fry pan over medium heat. Sauté onion, celery, and jalapenos until onions are translucent, about 7 minutes.

Crumble cornbread into a large mixing bowl. Add sautéed veggies, broth, sausage, salt, and eggs, and combine well. Pour mixture into a greased baking pan and bake until stuffing is cooked through, about 45 minutes.

Try This: For a faster version, simply add andouille sausage to cornbread batter and bake as directed on package.

Health Tip: This is a great way to have a gluten-free Thanksgiving. We have passed this on to many of our patients, because when the holidays roll around, nobody wants to feel deprived, and this is one recipe that will become a Thanksgiving tradition and will please all types of eaters.

Satued Kale with Apples


3 TBS olive oil
1 large onion
2 bunches organic kale
2 tablespoons tamari sauce (gluten free soy sauce substitute)
1 crisp red apple, cored and thinly sliced
1/4 cup toasted sesame seeds

Trim out the large stems of the kale and coarsely chop. Set aside.

Heat the 3 TBS of olive oil in a large skillet or wok over medium-high heat, add the onions and sauté for 5-6 minutes until they start to get soft. Add the greens, tamari, and apples. Stir them often until the greens get tender, about 4-7 minutes. Toss in sesame seeds at the end.

Transfer the cooked greens to a serving plate.

Try This: Add crumbled goat cheese or walnuts in place of the sesame seeds. Serve it as a side or this is a great topper to pork or chicken.

Health Tip: Kale and other dark greens are packed with essential vitamins and minerals like vitamin A, C, and K. it helps detoxify the liver and is anticarcinogenic. So eat your greens!

Vermont Maple Syrup Dressing


1/4 c apple cider vinegar
1/2 c Vermont maple syrup
2/3 c organic olive oil
2 cloves garlic chopped
1 tsp sea salt
1 tsp freshly ground pepper

Mix all ingredients in a mason jar and shake, dress and serve.

Try This: Try adding fresh herbs like mint, basil or cilantro for a twist of flavor.

Health Tip: Maple syrup is a great whole foods sweetener and I may be biased…but Vermonts maple syrup is the best!

Coconut Berry Bliss


Serves 4

4 cups mixed berries (blueberries, strawberries, black berries, cherries, raspberries, or huckleberries)
2 cups coconut milk

Divide the berries up into 4 bowls and pour about ½ coconut milk over them and serve as dessert, breakfast or just a perfect summer snack.

Try This: Try some freshly chopped mint over the top or cinnamon or nutmeg.

Health Tip: See Top 5 Sensational Supperfoods article

Green Eggs and Ham


Serves 3

6 farm fresh eggs
½ lb of country sausage or country ham
2 cups fresh greens chopped (spinach, kale, chard, beet greens, kohlrabi, turnip greens, bok choy, collards, or watercress)
¼ cup fresh cilantro roughly chopped
4 cloves garlic chopped
1 TBS butter
Salt and freshly ground pepper to taste

Crack eggs into a small bowl and whisk, set aside. In a frying pan over medium high heat cook the sausage or brown the ham, when cooked put it in a bowl and set aside. Turn down the heat to medium add the butter and the chopped garlic and sauté for 1 minute then add the greens and sauté for another 2-4 minutes or until soft. Then add the eggs, ham or sausage, cilantro, salt and pepper. Continue to stir and flip eggs until cooked, about 5 minutes. Serve.

Try This: Adding goat cheese, other herbs like parsley or basil or spices like cumin, paprika or spice it up with curry powder. Try it with chopped up bacon bits or elk sausage.

Health Tip: See Top 5 Sensational Supperfoods article