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Christian Living

Health

Veggie Dishes, the Great Physician's Way

CBN.com - Wondering how to get more veggies into your diet? Try these two healthy recipes from The Great Physician's RX for Health & Wellness.

Blue Corn Posole

Yield: 1 quart

Ingredients:
1 1/2 oz. coconut oil
1/8 quart diced yellow onions
1/8 cup garlic and oil
1 tablespoon oregano leaf
1/2 tablespoon sea salt
1/3 gallon of hot water
1 pint blue corn
1/4 tablespoon Herbamare*

Directions:
In a pot, sauté coconut oil, onions, garlic, oregano, and sea salt on low heat until the onions sweat. Add blue corn. Bring to a boil, then reduce to medium simmer. Stir periodically until the posole is tender, approximately 30 minutes. Water may be added if simmering is too long and is boiling away. Drain off excess water in a colander. Re-season again for correcting flavoring. Let cool, then refrigerate.


Italian Zucchini

Yield: 1 quart

Ingredients:
1 tablespoon extra virgin olive oil
1/4 cup red onion
1/4 cup oregano
1 teaspoon garlic in oil
pinch of Herbamare*
1 pint chopped zucchini

Directions:
In a hot braising pan, heat oil. Stir in onions, garlic, and oregano. Then sauté the veggies for 3 minutes. Add in zucchini and Herbamare and simmer to sweat the zucchini. Pull off and cool immediately. Do not overcook the veggies. Allow to cool and refrigerate.


Used with permission. Adapted from The Great Physician's RX for Health & Wellness by Jordan S. Rubin. Copyright © 2005 by Jordan S. Rubin. Published by Thomas Nelson, Inc.

Blue Corn Posoleis part of the dinner menu for Day 27 (p.170) and Day 49 (p. 262). Italian Zucchini is part of the Day 27 dinner menu (p. 170).

*NOTE: Herbamare is an organic herb seasoning salt that contains sea salt, celery leaves, leeks, watercress, onion, chive, parsley, lovage, garlic, basil, marjoram, rosemary, thyme, and kelp.

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