Print Raw Sauerkraut with Chipotle and Cumin Seeds Author: Chef Kelly Yorke Serves: 1 Quart, 16 Portions   Raw, unpasteurized, fermented and probiotic-rich sauerkraut is fresh and crisp and promotes a healthy microbiome. It tastes nothing like the pasteurized, mushy sauerkraut you see predominately in the grocery store. Sauerkraut is easy to make at home with as […]

Print Bagna Cauda Author: Chef Kelly Yorke Serves: 1 Cup   A classic Italian dipping sauce made of warmed olive oil, garlic, and anchovies which are typically served with cut vegetables and bread. Ingredients 1.5 oz. Anchovy paste, about 2 tablespoons ½ oz. Garlic, minced 5 oz. Olive oil, about ⅔ cup 1 oz. Butter Instructions Place […]

Print Crispy, Spicy Mukimame Bean Snack Author: Chef Kelly Yorke Serves: 1.5 Cups   Mukimame are shelled immature soybeans. You can buy them frozen in many grocery stores. Roasting them until they are crisp and then seasoning them with these ingredients produces a delicious, spicy and tangy, snack that is low on the glycemic index and therefore […]

Print Homemade Harissa Spice Rub Mix Author: Chef Kelly Yorke Serves: ¾ cup   Harissa is a fiery chili paste or spice blend mix used liberally in Tunisia, other North African countries and the Middle East to flavor all kinds of foods and dishes such as soups, stews, tagines, marinades, hummus, couscous, vegetables, dips etc. The recipe […]

Print Prostate Health – Pomegranate Salsa Recipe Author: Chef Kelly Yorke Serves: 8 Servings   Ingredients 1 cup Pomegranate seeds ½ cup Red onion, diced 1 cup Tomato, seeded, diced 1 whole Jalapeno pepper, seeded and minced 2 ounces Lime juice 1 Tbls. Garlic, minced ¼ cup Cilantro leaves, chopped ¼ tsp. Ground black pepper Instructions Toss […]

Print Popped Wild Rice Recipe Author: Chef Kelly Yorke   Popped Wild Rice, TherapeuticCuisine.TVWild rice can be popped like popcorn to create an interesting and novel snack or garnish for soups and salads. Although it does not pop as big and fluffy as popcorn it does offers a chewy, nutty, and crisp alternative to a munchies […]

Print Creamed Corn Curry Recipe Author: Chef Kelly Yorke Serves: 4 Servings   Creamed corn curry can be served as a sauce for meats, fish and poultry. I also like to serve it as a tasty dipping sauce for oven-fried sweet potato wedges, or as a soup poured into baked acorn squash bowls garnished with a sprinkling […]

Print Heart Healthy – Lou’s Granola Recipe Author: Chef Kelly Yorke Serves: ½ Cup   This is my anti-inflammatory “makeover version” of a typically inflammatory snack favorite. This recipe is low in sodium, high in fiber, has no Cholesterol and is mildly anti-inflammatory (rare for granolas). It is also a good source of Vitamin A, Vitamin E […]

Print Asian Red Cabbage Slaw Recipe Author: Chef Kelly Yorke Serves: 6, 4oz Servings   This cool, crisp salad makes a great bed for spicy Asian meat satays. Ingredients 1 Tbls. Sesame oil 1 Tbls. Canola oil 2 Tbls. Rice Wine Vinegar 1 Tbls. Minced fresh ginger 1 Tbls. Minced fresh garlic 2 tsp. Soy Sauce, low […]

    Print Headache-Helping White Bean & Salmon Dip Author: Chef Kelly Yorke Serves: 10 Servings   A creamy, pink salmon dip or spread for appetizers or snacks. Spoon this dip into hollowed out cucumber barrels and garnish with a sprig of dill and a twist of lemon zest or just serve in a dip bowl surrounded […]