Dr. Jorgenson shares her tips on raising kids to be healthy eaters, Part 2 of 2
These are recipes Dr. Jorgenson shared, from the last blog post. Enjoy! Thank you, Michelle!
Peanut Miso Sauce
2/3 C peanut butter
3T miso
1/4 C lime juice
2 T nama shoyu or Bragg’s
2 T olive oil
1 T garlic, minced
1 T ginger, grated
Blend all together and serve as a sauce
1 C almonds (soaked if you have the time) – or- 3/4 C almond butter
3 cloves garlic, minced
1/2 C olive oil
1/2 C tamari or regular soy sauce
1/3 – 1/2 C agave
1 T chili garlic sauce (optional if want some spice)
Blend everything together until smooth in a high power blender. Serve with spring rolls, over top rice, as a dip for veggies, etc. Will store for 1 week in the fridge.
SIX CAN CHILI
I developed this recipe that may not be perfect from a health standpoint because you are using cans, but from a busy-working-mom standpoint, it couldn’t get more perfect! You can use leftovers the next day as a topping for baked potatoes.
1 quart canned tomatoes or two cans diced tomatoes
1 can (15 oz) chili beans
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) pinto beans, drained
1 can (15 oz) black beans, drained
1 can (4 oz) chopped green chilies
1 Tb chili powder
Combine all ingredients in crock pot, cook for several hours. Serve with tortilla chips, lettuce, tomatoes and olives on top.
Lentil Soup
1 onion, chopped
1/4 C olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 t oregano
1 bay leaf
1 t basil
1 14.5 oz can crushed tomatoes
2 C dry lentils
8 C water
1/2 C spinach
2 T vinegar
Unrefined salt and freshly ground pepper to taste
Heat oil in large pot and saute all veggies until tender. Adds spices. Cook for 2 minutes. Stir in lentils, water and tomatoes. Bring to boil and reduce heat and simmer for about an hour (or can put in a crock pot on low and cook 6-8 hours.) When ready to serve add spinach, vinegar and salt and pepper to taste. Serves 6.
2 cups total diced onions, carrots, celery (or whatever you have)
1 can (15 oz.) pinto beans, drained
1 can (15 oz.) black beans, drained
1 can (15 oz.) corn, drained
1 can (15 oz.) Mexican style stewed tomatoes
1 can (15 oz.) diced tomatoes
1 can (4 oz.) diced green chilies
1 can (4 oz.) black olives, sliced
3 cups of vegetable broth (sometimes I add more if I want it to be more “soupy” than “stewy” )
1 T chili powder
1 t cumin
1 t salt
1 t garlic powder
Add all of the ingredients in a slow cooker and cook on low for 6 to 8 hours or simmer over low heat for 1 hour in a pot on the stove. Serve with corn chips, cilantro, dressing, etc.
Posted in: Lifestyle, Recipes, Relationships, Whole Food
Thank you for sharing these recipes! They look delicious. I also enjoyed your advice on Part 1. Robyn, thank you for sharing stories from others who try to eat right, too. It is always encouraging. Thank you!!