Turm Yum Miso Soup

Turmeric Yellow, Red & Green Miso Soup with Okra Recipe

The Basics

• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Servings: 2-3

Ingredients

• 1/2 tbsp turmeric
• 1 tbsp miso
• 1/2 tbsp coconut oil
• 1/2 tbsp olive oil
• 1/4 tbsp cracked black pepper
• 1/2 teaspoon cayenne pepper
• 1 small onion diced
• 2 round tomatoes diced
• 1 medium red potato cut into 8-10 cubes
• 8 okra pieces sliced up
• 4 cups natural spring water
• 1/4 tbsp sea salt

Directions

1. Turn the stove to medium heat and set the pot with the coconut oil, olive oil and diced onion and tomatoes on top for about 1 minute and 30 seconds.  Stir around to heat all up evenly.
2. Add a few drops of water and put in the miso and the okra pieces along with the black pepper, the cayenne pepper and the turmeric. Cook all on medium-low for about 2 minutes then add the potatoes and the rest of the water.  Stir around evenly, set heat to LOW and close pot for 5-7 minutes.
3. Open pot and stir around evenly then close pot again for another 5-7 minutes.
4. Re-open pot and stir around evenly then take one piece of POTATO out to test for readiness.  Close pot again after for another 3-7 minutes depending on stove level and/or how ready the potatoes are.
5. Once potatoes are fully cooked and soft to-the-touch, turn heat off and get a Serving spoon.
6. Sprinkle sea salt to taste on top of your favorite bowl (or cup) and sip sip sip.

Extras!

For a little more spice and flavor, consider adding a diced hot pepper like jalapeno or chili pepper (or your favorite pepper that you'd like to try and compliment this dish with).  Enjoy <3 

See It. Like It. Get It.

Dr. Clark's Healthy Recipes

Beneficial Foods, Beverages, Personal Care and Household Products by Dr. Hulda Regehr Clark, Ph.D.,N.D.

The Recipes from all of Dr. Clark's Books

A compilation of all of Dr. Clark's recipes previously published within her other book masterpieces like The Cure and Prevention of All Cancers and The Cure for All Diseases: With Many Case Histories.

Food As Medicine

The commonly used (self health related) phrase, Your Food is Your Medicine and Your Medicine is Your Food teaches the concept of eating for your own health and wellness without any over the counter or prescription "medicines".  A focus on the foods we eat and the power we all possess to take full control of our food intake and accompanying health.

From Dr. Clark

Whether you are fighting a virus, bacteria, parasite, fatigue, deficiency, or something still unidentified, there are foods that can help. This book can identify them and make them taste good enough to add to your health regimen.

See It, Like It, Get It

We Got The Beets and Sweet Potatoes with Coconut Oil

Baked Beets & Sweet Potatoes with Coconut Oil, Turmeric and Sea Salt

THE BASICS

• Preparation Time: 10 minutes
• Cook Time: 20-30 minutes
• Servings: 3-5 servings

Ingredients

2 large sweet potatoes (sliced into pieces/slices)
2 red beets (sliced into pieces/slices)
2 tablespoons coconut oil
1/2 teaspoon turmeric
1/4 teaspoon sea salt

Directions

1. Preheat oven to (BAKE) at 350 degrees
2. After slicing up your beets and sweet potatoes, spread 1 tablespoon of your coconut oil evenly on the sweet potato slices, sprinkle on your turmeric, and add to an oven-safe dish for baking
3. Place oven-safe dish into (preheated) oven, CLOSE oven and set to bake for 20 minutes
4. After 15 minutes, open the oven, STIR the beets and sweet potatoes around evenly and check a piece of sweet potato to see how things are cooking (Generally speaking, the sweet potatoes will take the longest to bake so gauge the completion of your dish on the sweet potato texture and otherwise readiness)
5. Close the oven again and let bake for another 10-15 minutes depending on your oven and/or how ready the beets and sweet potatoes are
6. Once both the beets and sweet potatoes are cooked and ready, (take out of the oven fully, turn your oven off and) spread the remaining 1 tablespoon of coconut oil evenly on the dish, sprinkle your sea salt on top and SERVE.

Shop for Coconut Oil

¡Holy Guacamole!

8-Step Heavenly Guacamole Recipe for You and Yours

The Basics

• Preparation Time: 15 minutes
• Setting Time: 15-30 minutes 
• Servings: 2-4 servings

Ingredients

• 3 Avocados (soft and ready to be had)
• 1 Yellow Onion (medium size, diced)
• 1 Tomato (small-to-medium size, diced)
• 1 Jalapeno (medium size, chopped finely)
• 1 Cup Cilantro (chopped finely)
• 1 Lime (medium size)
• 1/3 Teaspoon Sea Salt

Directions

1. Slice up and spoon out the avocado meat into a big bowl
2. Chop up yellow onion and add to the bowl
3. Chop up tomato and add to the bowl
4. Chop up the jalapeno finely and add to the bowl
5. Chop up cilantro finely and add to the bowl
6. Slice lime into 2-4 pieces and squeeze juice all over the ingredients in the bowl
7. Mix & stir all around evenly and COVER with a plate to let marinate for at least 15 minutes
8. Sprinkle sea salt to taste, stir around then enjoy ;)

Crockpot-Made Vegan Style Red Beans and Rice

A Flavorful Twist On The Classic Red Beans & Rice Recipe

The Basics

• Preparation Time: 15 minutes
• Cook Time: 3-5 hours
• Servings: 4-6 servings

Ingredients

1 pound dried red kidney beans
1 tablespoon coconut oil
3/4 cup chopped celery
1 1/2 cups chopped yellow onions
3 tablespoons chopped garlic
3/4 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/8 teaspoon ground cumin
2-3 bay leaves
2 teaspoons fresh thyme
2 tablespoons chopped parsley
10 cups vegetable stock
3-4 cups basmati rice
1/4 cup chopped green onions

Directions

1. Turn the crock-pot on HIGH and add the 1 tablespoon of coconut oil
2. Add all ingredients EXCEPT FOR THE 1/4 CUP CHOPPED GREEN ONIONS to the crock-pot and close the lid shut.
3. After 30 minutes, turn the heat down to LOW **but do not open the lid, leave the crockpot closed**
4. After approximately 1 hour, open the lid and stir the ingredients around evenly. Replace and/or close the lid afterward.
5. After approximately 1 hour, open the lid again and stir the ingredients around, checking to see how things are coming along.  Grab a spoon and test a bean or two to see how close they are to being ready. Close the lid afterward.
6. After approximately 1 hour, open the lid again, stir the ingredients around and try another bean or two to see if they are almost ready. Depending on the crock-pot/slow cooker that you are using (and/or how fast the ingredients are cooking), it could take another 1-2 hours before the red beans are fully cooked and ready.  When the beans become mushy and soft to the bite, they are ready.  You will know.
7. Once beans are fully cooked and ready, ADD the 1/4 cup chopped green onions, stir around and.. SHARE.