Recipe of the Week

When my breast-fed baby girl was 6 months the only foods I could eat that she didn't react to were lamb, green beans, blueberries and rice.  That's it!  When she started eating solids at sixteen months, it didn't get much better.  She could eat corn, teff, rice and millet for grains, rabbit, chicken, black beans and tofu for protein, most fruit except melons and kiwi and most vegetables except sweet potatoes.  When I say I got creative with making palatable and nutritious food, I mean it!

Since then, I haven't stopped playing with food!  Every week I create new concoctions and my family is enlisted in grading it on a scale of 1-10.  Megan never gives me a ten, she says that way I always have something to work towards.  John, gives everything an eight or nine, and Zack takes about five minutes and several platefuls before he is able to give me a rating!  I have quite the storehouse of recipes. 

But what do I do with all these creations?  Share them of course!! You've been asking me for more recipes so here they are, free!  Just fill in the form below and every week you'll get a new recipe that follows seasonal availability, optimal nutritional requirements and The Healing Kitchen philosophy.  Some recipes will focus on plant protein and a vegetarian fare others will be omnivourous in nature and satisfy the meat lover. On the same page there will be a form that, if you choose, you can fill out with your rating and/or suggestions.  Enjoy!

To Get You Started

Rye Berry Salad

This recipe uses several vegetables available fresh at Farmer's Markets.  Cilantro, cucumber and red onions are all being harvested right now.  Check out your local Farmer's Market and enjoy the bounty!

2 cups water
1 cup rye kernels
1 cup cooked corn kernels
½ cup red onion, diced
½ cup long English cucumber, diced
¼ cup fresh cilantro, minced
¼ cup olive oil
1 tablespoons umeboshi vinegar
1 tablespoon umeboshi paste
(if you prefer, replace the last two ingredients with 2-3 tablespoons rice vinegar)
2 teaspoons honey
Juice of 1 lime
1 tablespoon Dijon mustard

            Bring water to boil in a medium sauce pan.  Add rinsed and drained rye berries.  Return to boil, then simmer for 1-2 hours depending on the texture you prefer.  Berries can be either slightly chewy or soft and fluffy and similar to rice.

            Add cooked corn kernels, onion, cucumber and cilantro to cooled berries.  In a separate bowl blend olive oil, vinegar, honey, lime juice, mustard and paste.  Fold into rye berry salad.