fall recipe Archives - Amazing Health Advances

Pumpkin Pie Smoothie Recipe

The AHA! Team — Mon, 09 Dec 2024 06:39:36 +0000

Recipe by: Nutrition Facts – Pumpkin Pie Smoothie Recipe A smoothie that combines simple ingredients for a tasty fall treat! COURSE: Breakfast, Dessert, Drinks, Snack DIFFICULTY: Easy SERVINGS: 2 Ingredients ▢1 15 oz Tetra Pak or BPA-free can of pumpkin puree* ▢1 cup frozen cranberries ▢4 medjool dates pitted ▢1 ½ teaspoons pumpkin pie spice (or to taste) ▢¼ teaspoon turmeric powder ▢1 ½ cups unsweetened soy milk (or as needed) ▢ice as needed Instructions Combine the ingredients and blend until smooth. Taste the smoothie and adjust ingredients as desired Notes *If time allows, remove the pumpkin puree from the can or Tetra Pak and place in a glass container. Freeze for 3-4 hours before making the smoothie. To read the original article click here.

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Pumpkin Pie Custard Recipe

The AHA! Team — Wed, 27 Nov 2024 06:58:59 +0000

Recipe by: Nutrition Facts – Pumpkin Pie Custard Recipe This Pumpkin Pie Custard is a healthy and delicious fall treat made with simple ingredients—a tasty way to check off a few Daily Dozen marks. COURSE: Dessert DIFFICULTY: Easy SERVINGS: 6 INGREDIENTS ▢15 oz of pumpkin puree (BPA-free can or Tetra Pak) ▢12-16 oz silken tofu ▢2 teaspoons pumpkin pie spice ▢1 cup pitted dates ▢crushed pecans or walnuts as desired Cashew Drizzle (optional) ▢¾ cup water ▢½ cup raw cashews ▢¼ cup pitted dates ▢½ teaspoon vanilla extract Instructions Preheat the oven to 350F. Combine the pumpkin puree, silken tofu, pumpkin pie spice, and dates into a blender and blend until smooth. Taste the mixture and adjust the pumpkin pie spice and dates to your liking. Pour the mixture into a baking dish or small ramekins. Bake for about 35 minutes, or until the top cracks. To make the Cashew Drizzle, combine the water, cashews, dates, and vanilla in a high-speed blender. Blend until smooth. Once the custard is done, top with the Cashew Drizzle and sprinkle with crushed walnuts or pecans. Enjoy! Notes – Tip: Freeze any leftover Cashew Drizzle for a future treat or add it to your morning oatmeal! To read the original article click here.

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Gluten-Free Pumpkin Bread Recipe

The AHA! Team — Wed, 20 Nov 2024 06:56:24 +0000

Recipe by: Dr. Josh Axe, DC, DNM, CN – Gluten-Free Pumpkin Bread Recipe This easy pumpkin bread is good for breakfast or to serve alongside a cup of coffee or tea. This gluten-free pumpkin bread recipe is soft, sweet and satisfying. The fluffy texture melts in your mouth with a rich pumpkin flavor. COURSE: Snack DIFFICULTY: Easy SERVINGS: 8-10 INGREDIENTS ▢1 cup almond flour ▢¼ cup coconut flour ▢½ teaspoon sea salt ▢½ teaspoon baking soda ▢1 teaspoon cinnamon ▢½ teaspoon pumpkin pie spice ▢¾ cup pumpkin ▢¼ cup maple syrup ▢¼ cup melted coconut oil ▢3–4 eggs INSTRUCTIONS Preheat oven to 325 F. Combine all wet ingredients in a bowl. Mix. Add the dry ingredients to the wet ingredients. Stir until well-combined. Pour the mixture into a greased loaf pan. Bake for 60 minutes. (Check at 50 minutes, as some ovens vary in temperature.) To read the original article click here.

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Gut-Soothing Chicken and Vegetable Soup Recipe

The AHA! Team — Wed, 13 Nov 2024 06:47:51 +0000

Recipe by: Dr. Colbert’s Gut Zone Diet – Gut-Soothing Chicken and Vegetable Soup Recipe This gut-soothing chicken and vegetable soup uses Divine Health’s Collagen Powder for added gut-healing benefits. Combined with fiber-rich vegetables and anti-inflammatory spices, it’s the perfect comforting fall meal. COURSE: Main Course DIFFICULTY: Easy SERVINGS: 4 INGREDIENTS ▢1 lb chicken breast, shredded ▢4 cups water or broth ▢2 tbsp Divine Health Collagen Powder ▢2 carrots, chopped ▢2 celery stalks, chopped ▢1 zucchini, chopped ▢1 tbsp olive oil ▢1 onion, chopped ▢2 garlic cloves, minced ▢1 tsp turmeric ▢1 tbsp fresh ginger, grated ▢Sea salt and pepper to taste ▢Fresh parsley for garnish INSTRUCTIONS In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger, and sauté until fragrant. Add the carrots, celery, and zucchini, and cook for another 5 minutes. Stir in turmeric, water or broth, and bring the mixture to a boil. Reduce heat and simmer for 20 minutes. Add the shredded chicken and cook for an additional 10 minutes. Stir in Divine Health Collagen Powder until dissolved. Season with salt and pepper, and garnish with fresh parsley. As the fall season brings cooler temperatures, it’s the perfect time to cozy up with nourishing soups and broths that not only comfort but also heal the gut. By incorporating ingredients like Divine Health’s Collagen Powder, garlic, ginger, and leafy greens, you can support your digestive system, improve immunity, and reduce inflammation—all while enjoying the delicious flavors of fall. Try these gut-boosting soups as part of Dr. Colbert’s Gut Zone Diet, and experience the benefits of a healthier, happier gut this season. To read the original article click here.

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Gut-Boosting Pumpkin and Ginger Soup Recipe

The AHA! Team — Mon, 04 Nov 2024 06:48:35 +0000

Recipe by: Dr. Colbert’s Gut Zone Diet – Gut-Boosting Pumpkin and Ginger Soup Recipe Pumpkin is a seasonal favorite in the fall and an excellent source of fiber and antioxidants, making it a great choice for gut health. Combined with ginger and Divine Health’s Collagen Powder, this soup becomes a soothing and nourishing meal for your digestive system. COURSE: Main Course DIFFICULTY: Easy SERVINGS: 4 INGREDIENTS ▢1 small pumpkin or 2 cups pumpkin puree ▢1 tbsp olive oil ▢1 onion, chopped ▢2 garlic cloves, minced ▢1 tbsp fresh ginger, grated ▢4 cups water or broth ▢2 tbsp Divine Health Collagen Powder ▢1 tsp turmeric ▢Sea salt and pepper to taste ▢Fresh parsley or cilantro for garnish INSTRUCTIONS If using a fresh pumpkin, cut it in half, remove the seeds, and roast at 400°F for 30 minutes or until soft. Scoop out the flesh. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until soft. Stir in ginger, turmeric, and roasted pumpkin (or pumpkin puree), and cook for 2-3 minutes. Add water or broth, and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes. Stir in Divine Health Collagen Powder and blend the soup until smooth using an immersion blender. Season with salt and pepper, and garnish with fresh herbs. Serve warm. As the fall season brings cooler temperatures, it’s the perfect time to cozy up with nourishing soups and broths that not only comfort but also heal the gut. By incorporating ingredients like Divine Health’s Collagen Powder, garlic, ginger, and leafy greens, you can support your digestive system, improve immunity, and reduce inflammation—all while enjoying the delicious flavors of fall. Try these gut-boosting soups as part of Dr. Colbert’s Gut Zone Diet, and experience the benefits of a healthier, happier gut this season. To read the original article click here.

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Marinated Tempeh and Vegetables Recipe

The AHA! Team — Mon, 28 Oct 2024 05:52:12 +0000

Recipe by: Dan the web developer via Nutrition Facts – Marinated Tempeh and Vegetables Recipe Here’s a delicious, customizable recipe that includes several Daily Dozen items. Pick your favorite whole grains, beans, and vegetables and start cooking! This recipe is from Dan, our Web Developer. COURSE: Main Course DIFFICULTY: Easy SERVINGS: 4 INGREDIENTS Tempeh-Marinade ▢1½ cups Light Vegetable Broth ▢2½ tablespoons red wine vinegar ▢2-3 tablespoons Umami Sauce ▢½ tablespoons Italian seasoning ▢1 teaspoon garlic powder ▢8 ounces tempeh, cut into cubes Template ▢¼ cup water or Light Vegetable Broth ▢Additional spices, to taste (e.g., red pepper flakes, black pepper, curry powder) ▢1-2 cups cubed starchy vegetables (e.g., sweet potatoes, potatoes, squash) ▢1 bunch greens, chopped (e.g., kale, spinach, collards, cilantro) ▢1½ cups cooked beans or 1 (15-ounce) BPA-free can or Tetra Pak salt-free beans of choice, drained and rinsed ▢3 cups cooked whole grains (e.g., quinoa, BROL, hulled barley, oat groats) INSTRUCTIONS In a bowl or a reusable silicon bag, combine the marinade ingredients. Stir together or shake until well combined. Add the cubed tempeh and cover completely with the marinade. Allow to marinate for 30 minutes or longer. Pour the tempeh and marinade into a large pot with a lid. Add an additional ¼ cup of water or Light Vegetable Broth. Optional to add any additional spices to taste. Bring to a boil on high heat. Layer the cubed starchy vegetables on top of the tempeh. Cover and reduce the heat to simmer. After about 10 minutes, add the chopped greens to the pot. Cover and continue cooking for 5 minutes. Add the beans. Cover and cook for 5 minutes. Uncover the pot and cook to reduce the remaining marinade by about half. Adjust the heat, as needed. Stir in the whole grains. Cook until the remaining marinade is absorbed, and the vegetables reach desired texture. Serve warm. Notes Marinade recipe inspired by Sweet Simple Vegan. To read the original article click here.

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Yellow Split Pea Dal with Watercress Recipe

The AHA! Team — Fri, 18 Oct 2024 08:31:01 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Curried Chickpea Wraps Recipe My favorite way of preparing split peas is to make a warm and comforting soup. (It’s a classic for a reason.) I also throw split peas in the rice cooker, the way I prepare lentils. The following is yet another way to add these nutritious little gems into your daily diet. Remember: In my ideal world, we’re all enjoying legumes (beans, chickpeas, split peas, or lentils) with every meal. If you prefer, use any type of lentil instead of the yellow split peas in this recipe. Serve this gorgeous dal over cooked whole grains. Dal, by the way, is the Indian word for “split pea,” or a dish made with them. COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 4 INGREDIENTS ▢1 ½ cups dried yellow split peas, picked through and rinsed ▢3 cups Light Vegetable Broth or water ▢3 cups coarsely chopped watercress (or greens of choice) ▢1 14.5-ounce BPA-free can or Tetra Pak salt-free diced petite tomatoes, drained ▢¼ cup chopped fresh cilantro ▢2 garlic cloves, minced ▢1 tablespoon finely chopped fresh ginger ▢1 small hot green chili, seeded and minced ▢2 tablespoons nutritional yeast ▢1 teaspoon white miso paste ▢1 teaspoon ground cumin ▢½ teaspoon ground coriander ▢1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground) ▢2 teaspoons lemon juice INSTRUCTIONS Cover the split peas with boiling water and soak for 1 hour. Drain, then transfer to a saucepan with the broth and bring to a boil. Lower the heat to a simmer and cook until the split peas are tender, 45 to 60 minutes, adding a little more broth, if needed. When the split peas are soft, add the watercress, tomatoes, and cilantro, stirring to wilt the watercress. Keep warm over very low heat. Heat 2 tablespoons of water in a small skillet over medium heat. Add the garlic, ginger, and chili. Cook until softened, about 1 minute. Remove from the heat and add the nutritional yeast, miso, cumin, coriander, turmeric, and lemon, stirring to mix well. Add the spice mixture to the split pea dal, stirring to combine. Serve hot. To read the original article click here.

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Beef Bone Broth Benefits + Recipe

The AHA! Team — Fri, 27 Sep 2024 08:24:36 +0000

Dr. Josh Axe, DC, DNM, CN via Dr. Axe – What is bone broth good for? Bone broth benefits can include helping leaky gut, joint problems and even common skin concerns like wrinkles and cellulite. Making this homemade beef bone broth recipe is one of the best ways you can reap all of those benefits. Plus, making beef bone broth is a lot easier than you might think and is far healthier than store-bought versions. What Is Bone Broth Good for? Bone broths have been staples of traditional diets around the world for centuries. Not only are they both flavor- and nutrient-dense, they’re also easy to digest and able to boost internal healing thanks to key components like gelatin, which research shows can help support intestinal health and integrity. In addition to gelatin and collagen, the long simmering of the beef bones and ligaments also releases beneficial amino acids like proline, glycine and glutamine. These amino acids are key to metabolic processes, including the support of bone mineral density, muscle tissue creation and repair. In case you were wondering, the benefits of beef bone broth and chicken bone broth are very similar, so you really can’t go wrong choosing either one! What is the difference between bone broth and stock? They’re usually very similar or even exactly the same in terms of ingredients, and it’s more of the naming convention. That being said, bone broths are typically cooked significantly longer than a beef or chicken broth. Bone broth contains more protein, collagen, electrolytes, vitamins and minerals than a beef or chicken broth. Beef Bone Broth Recipes People are sometimes at a loss for the best way to consume bone broth on a daily basis. Do you just drink bone broth? You certainly can, but there are so many ways you can use bone broth. Whether you choose chicken or beef bone broth, the options are pretty endless. But wait, which is better: chicken bone broth or beef bone broth? That mainly comes down to personal taste preference. Choosing between the two can also be based on what goes better with a recipe. Some recipes like Vietnamese pho or beef bone vegetable soup are clearly best with a beef bone broth. For other dishes like Baked Chile Relleno Casserole or Slow Cooker Chicken Gumbo, chicken bone broth is the perfect addition. Here are some other mouthwatering ways to use beef bone broth: Slow Cooker Beef Stew Recipe Onion Soup Recipe Bone Broth-Braised Short Ribs Recipe with Garlic and Thyme Nutrition Facts If you use all organic ingredients, you’ll be making a delicious organic beef bone broth recipe. It’s especially important to opt for organic bones to avoid factory-farmed meats. If you’re really short on time, you can always purchase high-quality bone broth from your local health food store, or try a protein powder made from bone broth. The exact nutrition facts for beef bone broth will vary from batch to batch because it depends upon the exact ingredients you choose to use, how long you cook the broth for, how much fat you skim off the top, etc. In general, homemade beef broth is low in calories and fat, contains a notable amount of protein and zero grams of sugar and carbs. The amount of sodium depends upon how much sea salt you use. Is this a beef bone marrow broth recipe? Yes, and we recommend opting for beef bones with marrow, which are naturally rich in collagen. To maximize beef bone broth nutrition and quality, the best bones for bone broth come from organically-raised and — in the case of beef — grass-fed animals. How to Make Beef Bone Broth Making beef bone broth is just as easy as making our chicken bone broth recipe. All you have to do is combine all of the ingredients in a slow cooker and let it simmer for at least 36 hours (that might require you to run three cycles on your slow cooker unless you have one that allows you to set it for 36 hours). This is truly a pretty effortless beef bone broth slow cooker recipe. Otherwise, you can also cook on the stovetop in a large stock pot. (See below.) Why so much more time than a chicken bone broth? It’s because the beneficial components of beef bones take longer to release. First, preheat the oven to 450 degrees to roast the bones and vegetables later. While the oven heats up, it’s a good idea to blanch the beef bones. Ideally, as said above, these bones are from organic, grass-fed, free-range beef cattle. Blanching the bones will help create a clearer broth without any impurities. Simply place the bones in a large stockpot and cover with cold water. Bring to a boil over high heat and then simmer for 20 minutes. Drain and rinse the bones with cold water. Place bones and vegetables in a roasting pan, without piling them on top of each other (you may need two pans). Roast for 30 minutes before turning over bones and veggies, then roast for 20 minutes more. Place the beef bones and other ingredients in a 10-quart capacity slow cooker. Add cold water so all the contents are submerged by about an inch. For the stovetop version, bring to a boil over high heat while covered, then reduce heat and simmer gently, with lid slightly ajar. For the slow cooker version, simply turn it on and set to 12 hours (be ready for two more cycles, so set your timer on your watch or in house). If you’re doing on your stovetop, do not keep in on the flame overnight. Instead, remove from stovetop in the evening, allow it to cool and refrigerate overnight. Repeat the process the next day. For either version, skim the fat that rises to the surface occasionally. Simmer for 12 to 24 hours. Remove from heat and allow to cool slightly. Discard all solids. Strain the remainder through a colander. After straining, let stock cool to room temperature (add some ice cubes to quicken this process if you want), cover and chill. Place in the refrigerator and allow to completely cool. A few hours later, you can use a spoon or fork to remove the top layer of fat. Use within a week. Otherwise, you can freeze your homemade beef bone broth for up to three months. Precautions If you have a histamine sensitivity, you should avoid bone broth. While it can reduce gut inflammation, bone broth also is rich in the amino acid glycine. And unfortunately, glycine can be converted to oxalates and glutamate in the body. Beef Bone Broth Recipe Author: Dr. Josh Axe Total Time: 13 hours 15 minutes Yield: 20 cups (approximately) Diet: Gluten Free Making this homemade recipe is one of the best ways you can reap all of the awesome beef bone broth benefits. Plus, making beef bone broth is a lot easier than you might think and is far healthier than store-bought versions. Ingredients ▢5 pounds beef bones with marrow and bones with meat on them (oxtail, short ribs, knucklebones) — ideally from grass-fed, free-range cattle ▢4 carrots, chopped ▢4 celery stalks, chopped ▢2 medium onions, peel on, sliced in half lengthwise and quartered ▢4 garlic cloves, peel on and smashed ▢½ teaspoon sea salt ▢1 teaspoon whole peppercorns ▢2 bay leaves ▢3 sprigs fresh thyme ▢6 sprigs parsley ▢¼ cup apple cider vinegar Instructions Preheat the oven to 450 degrees F. Blanch the bones by placing them in a large stockpot and cover with cold water. Bring to a boil over high heat and then simmer for 20 minutes. Drain and rinse the bones with cold water. Place bones and vegetables in a roasting pan, without piling them on top of each other (you may need two pans). Roast for 30 minutes before turning over bones and veggies, then roast for 20 minutes more. Place the blanched beef bones and other ingredients in a 10-quart capacity slow cooker. Add in cold water so all the contents are submerged by about an inch. Turn on the slow cooker and prepare to cook for at least 12 hours at the low setting. For 24 hours, you may need to re-run the cycle twice or three times, depending on the slow cooker. If cooking on a stovetop, bring the large pot to a boil over high heat with lid on; reduce and simmer gently with lid slightly ajar but on. In slow cooker or pot, skim the fat that rises to the surface occasionally. Simmer for 12 to 24 hours. If using stovetop, cool at evening and refrigerate overnight. Put back on the stovetop the next morning. Remove from heat and allow to cool slightly. (Use any of the meat for soups or sandwiches, or just eat by itself.) Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill. Refrigerate for a few hours before removing the top layer of fat with a spoon or fork. Consume within a week. Or freeze in containers for up to 3 months. Prep Time: 15 min Cook Time: 13 hours Category: Soups Method: Stovetop, Slow Cooker Cuisine: American Nutrition Serving Size: 1.5 cups (355 g) Calories: 71 Sugar: 0.9 g Sodium: 124 mg (5% DV) Fat: 3 g Saturated Fat: 0 g Unsaturated Fat: 3 g Trans Fat: 0 g Carbohydrates: 1 g Fiber: 0 g Protein: 10 g Cholesterol: 21.3 mg To read the original article click here.

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Roasted Vegetable Lasagna Recipe

The AHA! Team — Tue, 20 Aug 2024 04:46:25 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Roasted Vegetable Lasagna Recipe One of the wonderful things about lasagna is being able to truly make it your own. Not crazy about eggplant? Use sliced portobello mushrooms instead (as I do). Want to bulk it up? Add some crumbled steamed tempeh to the tomato sauce. And, as always, consider adding chopped greens to this—and everything else! COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 6 INGREDIENTS ▢1 head cauliflower cut vertically into 1/4-inch slices ▢1 zucchini cut into 1/8-inch slices ▢1 eggplant cut into 1/8-inch slices ▢1 red bell pepper seeded and chopped ▢12 100% whole-grain lasagna noodles ▢1 ½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak cannellini beans drained, rinsed, and mashed ▢¼ cup nutritional yeast ▢¼ cup minced fresh parsley ▢½ cup Almond Milk ▢1 teaspoon lemon juice ▢1 teaspoon white miso paste ▢1 teaspoon dried oregano ▢1 teaspoon dried basil ▢1 teaspoon garlic powder ▢1 teaspoon onion powder ▢¼ teaspoon red pepper flakes (to taste) ▢¼ teaspoon ground black pepper ▢3 cups jarred or homemade marinara sauce ▢¼ cup Nutty Parm INSTRUCTIONS Preheat the oven to 425ºF. Line two large baking sheets with silicone mats or parchment paper. Arrange the cauliflower on one of the prepared baking sheets and the zucchini and eggplant on the other. Sprinkle the chopped bell pepper over the zucchini and eggplant. Place both pans of vegetables in the oven and roast until the veggies are tender, about 20 minutes, turning once about halfway through. While the vegetables are roasting, cook the lasagna noodles according to the package directions. Drain and set aside. Remove the roasted vegetables from the oven and set aside to cool. Lower the oven temperature to 350ºF. Transfer the roasted cauliflower to a food processor and pulse until it is finely chopped. Place the cauliflower in a large bowl and add the remaining ingredients, except the marinara sauce and Nutty Parm. Mix well. To assemble, spread a layer of marinara sauce on the bottom of a 9 × 13-inch baking dish. Top the sauce with a layer of noodles. Cover the noodles with half of the roasted vegetables, topped with half of the cauliflower mixture. Add another layer of noodles, topped with more sauce. Once again cover the noodles with roasted vegetables, and then the cauliflower mixture. Repeat this layering process, ending with a layer of noodles topped with sauce. Sprinkle Nutty Parm on top. Cover and bake for 30 to 40 minutes, or until hot and bubbling. Remove from the oven and let stand for 10 minutes before cutting and serving. To read the original article click here.

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