side dish Archives - Amazing Health Advances

Baked Onion Rings Recipe

The AHA! Team — Fri, 15 Aug 2025 05:48:12 +0000

Recipe via Nutrition Facts – Baked Onion Rings Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook Onion rings were a favorite of mine growing up, but I thankfully (and heartfully) gave up my taste for those greasy oily, deep-fried, fatty monstrosities. The onion rings in this recipe come out pretty close to perfection. Try them with Black Bean Burgers and the Ranch Dressing from the How Not to Die Cookbook. COURSE: Appetizer, Side Dish DIFFICULTY: Moderate SERVINGS: 4 Ingredients ▢ 1 large red onion cut into 1/2-inch-thick slices ▢ ⅔ cup oat flour ▢ ¼ cup chickpea flour ▢ 1 cup Almond Milk ▢ 1 teaspoon rice vinegar ▢ ⅓ cup cornmeal ▢ ¾ cup bread crumbs 100% whole-grain salt-free ▢ ⅓ cup nutritional yeast ▢ 2 tablespoons Savory Spice Blend ▢ 1 teaspoon smoked paprika Instructions Preheat the oven to 425F. Line a large baking sheet with a silicone mat or parchment paper and set aside. Separate the onion slices into rings. Transfer to a bowl and set aside. In a shallow bowl, combine the oat flour, chickpea flour, Almond Milk, and vinegar. Stir to blend well. In a separate shallow bowl, combine the cornmeal, bread crumbs, nutritional yeast, Savory Spice Blend, and paprika. Mix well. In a row, line up the bowls of onion rings, batter, breading mixture, and the prepared baking sheet. Dip an onion ring into the batter, coating it all over. Transfer the onion ring to the breading, tossing to coat. Use a clean, dry hand to sprinkle the breading onto the onion as needed. Place the coated onion ring on the baking sheet and repeat with the remaining ingredients, arranging the rings in a single layer. Use a second sheet if needed. You should have enough batter and breading for about 20 onion rings. Bake for 10 minutes, then remove from oven and carefully turn rings over. Bake for about 10 minutes longer, or until crisp and nicely browned. Serve hot. To read the original article click here.

The post Baked Onion Rings Recipe appeared first on Amazing Health Advances.

Cauliflower Power Salad Recipe

The AHA! Team — Fri, 13 Jun 2025 05:38:25 +0000

Recipe by: Dusty and Erin Stanczyk via Nutrition Facts – Cauliflower Power Salad Recipe This Cauliflower Power Salad is the perfect side dish to your plant-powered picnics and BBQs. It’s packed with cruciferous vegetables, which may prevent DNA damage and the spreading of metastatic cancer, activate defenses against pathogens and pollutants, help to prevent lymphoma, boost our liver detox enzymes, target breast cancer stem cells, and reduce the risk of prostate cancer progression. The component responsible for these benefits is thought to be sulforaphane, which is formed almost exclusively in cruciferous vegetables. COURSE: Appetizer, Salad, Side Dish DIFFICULTY: Easy SERVINGS: 6 Ingredients ▢ 1 large head of cauliflower ▢ 1 large head of broccoli ▢ 2 medium carrots ▢ 1 cup shredded red cabbage ▢ 1 cup shelled frozen edamame, thawed ▢ ¼ cup Umami Sauce or to taste Instructions Break the cauliflower into individual florets and pulse in a food processor until it has a rice-like consistency. (Avoid over-processing.) Add to a large mixing bowl. Repeat the step above with the broccoli, then add it to the bowl with the cauliflower rice. Shred the carrots using a peeler or in a food processor with a “shredding” blade attachment. Add to the mixing bowl, along with the shredded red cabbage. Place the shelled frozen edamame in a strainer and thaw by running them under hot water. Add to the mixing bowl. Pour the Umami Sauce over the vegetables in the mixing bowl. Stir gently until all of the veggies are evenly coated. Add additional Umami Sauce to taste, serve, and enjoy. Notes This salad is best eaten right after it’s been prepared, but it will keep in the refrigerator for a day or two in a tightly sealed container. To read the original article click here.

The post Cauliflower Power Salad Recipe appeared first on Amazing Health Advances.

Jicama Nachos Recipe

The AHA! Team — Mon, 30 Dec 2024 06:41:53 +0000

Recipe by: Nutrition Facts – Jicama Nachos Recipe Who doesn’t love nachos? If you use jicama chips instead of greasy, salty tortilla chips, your heart will be as happy as your palate. Leftover queso sauce can be used to top cooked vegetable and whole grain dishes, and it also freezes well, so consider doubling up when making that component, so you have some on hand for another delicious meal. If you’re not a fan of jicama, you can bake sliced potatoes instead. Alternatively, raw veggies, such as sliced bell peppers, carrots, or cucumbers, can also be used to scoop up the tasting toppings. COURSE: Appetizer, Side Dish, Snack DIFFICULTY: Moderate SERVINGS: 4 Ingredients Jicama Chips: ▢2 medium jicama, peeled ▢1⁄4 cup fresh lime juice ▢1 tablespoon nutritional yeast ▢1⁄2 teaspoon onion powder ▢1⁄2 teaspoon garlic powder ▢1⁄2 teaspoon smoked paprika Queso: ▢3⁄4 cup raw unsalted cashews, soaked for 30 minutes in hot water and then drained ▢3 tablespoons BPA-free canned salt-free chopped mild or hot green chiles ▢1⁄3 cup nutritional yeast ▢1 tablespoon apple cider vinegar ▢2 teaspoons fresh lemon juice ▢1 teaspoon white miso paste ▢1⁄2 teaspoon smoked paprika ▢1⁄2 teaspoon onion powder ▢1⁄2 teaspoon garlic powder ▢1⁄2 teaspoon ground cumin ▢1 (1⁄4-inch) piece fresh turmeric, grated, or 1⁄4 teaspoon ground Nachos: ▢1 1⁄2 cups cooked* or 1 (15-ounce) BPA- free can or Tetra Pak salt-free black beans, drained and rinsed ▢2 cups Fresh Tomato Salsa or your favorite salt-free salsa ▢1 ripe Hass avocado, peeled, pitted, and diced ▢3 tablespoons chopped scallion ▢2 tablespoons minced jalapeño peppers (optional) ▢1⁄3 cup chopped fresh cilantro Instructions For the Jicama Chips: Preheat the oven to 400°F (200°C). Line two large, rimmed baking pans with silicone mats or parchment paper. Use a mandoline or sharp knife to slice the jicama into thin, chip-size slices. Place the jicama slices in a bowl. Add the lime juice and toss gently to coat. Sprinkle with the nutritional yeast, onion powder, garlic powder, and smoked paprika and toss gently to coat once again. Arrange the seasoned jicama slices in a single layer on the baking sheets. Bake for 20 minutes, then remove from the oven and turn over the jicama slices. Return the pan to the oven and bake for another 20 minutes, or until the edges are golden brown. For the Queso: While the jicama slices are baking, combine all of the queso ingredients plus 1⁄2 cup of water (120 ml) in a high-powered blender. Process until smooth, scraping down the sides as needed. Transfer to a saucepan and heat gently over medium-low heat, stirring, for a minute or so. Taste and adjust the seasonings, if needed. Add a little more water if the queso is too thick. Keep warm. For the Nachos: Warm the black beans on the stovetop or in a microwave until just hot. Set aside. Evenly divide the jicama chips among four dinner plates and spread them out. Spoon about 2⁄3 cup of black beans (110 g) onto the center of each plate and top with 1⁄2 cup of fresh salsa (120 g). Drizzle each serving with warm queso, as desired. Top with avocado, scallions, jalapeños (if using), and cilantro. Serve immediately. Notes For a quick and easy salsa, see our Simple Salsa recipe. To read the original article click here.

The post Jicama Nachos Recipe appeared first on Amazing Health Advances.