Comments on: A Trick and a Toolbox for Healthy Eating – The Renegade Health Show Episode #60 http://renegadehealth.com/blog/2008/05/26/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/ Sun, 12 Feb 2012 22:16:21 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: HoineDiersl http://renegadehealth.com/blog/2008/05/26/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-45637 HoineDiersl Mon, 31 Aug 2009 23:08:57 +0000 http://renegadehealth.com/blog/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-45637 Great post but wish it was longer! Great post but wish it was longer!

]]> By: breet hill http://renegadehealth.com/blog/2008/05/26/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-32286 breet hill Fri, 26 Jun 2009 01:19:24 +0000 http://renegadehealth.com/blog/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-32286 Can you provide more information on this? Can you provide more information on this?

]]> By: Lynda http://renegadehealth.com/blog/2008/05/26/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4511 Lynda Sun, 01 Jun 2008 17:36:35 +0000 http://renegadehealth.com/blog/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4511 Kevin love the show!!! I have the worlds best spinach salad!! It has quickly become a favorite with friends and family hope you enjoy it too! (The proportions may vary.) One large bag of baby spinach. About a pound of sliced strawberries one half cup of sliced almond(add more if you like). dressing: ½ cup of olive oil(extra-virgin) ¼ cup sugar ¼ cup apple cider vinegar ½ tsp finely chopped onion ¼ tsp paprika Mix all the ingredients together(I put them in a jar and shake) and pour over the spinach,strawberries and almonds. Not only is this yummy but it is also a pretty looking salad that is quick and easy. Enjoy, Lynda Kevin love the show!!!
I have the worlds best spinach salad!!
It has quickly become a favorite with friends and family hope you enjoy it too!
(The proportions may vary.)

One large bag of baby spinach.
About a pound of sliced strawberries
one half cup of sliced almond(add more if you like).
dressing:
½ cup of olive oil(extra-virgin)
¼ cup sugar
¼ cup apple cider vinegar
½ tsp finely chopped onion
¼ tsp paprika
Mix all the ingredients together(I put them in a jar and shake) and pour over the spinach,strawberries and almonds.

Not only is this yummy but it is also a pretty looking salad that is quick and easy.

Enjoy,
Lynda

]]> By: Vicki http://renegadehealth.com/blog/2008/05/26/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4490 Vicki Sun, 01 Jun 2008 05:09:35 +0000 http://renegadehealth.com/blog/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4490 I like to juice together a head of red cabbage (cut in small wedges) and a large bunch of purple grapes. I then dilute this with filtered tap water until its volume is doubled. This is best served chilled, and leftovers should be refrigerated. To me, this tastes surprisingly similar to a grape flavored powered sugary drink many of us may had been exposed to as children! I like to juice together a head of red cabbage (cut in small wedges) and a large bunch of purple grapes. I then dilute this with filtered tap water until its volume is doubled. This is best served chilled, and leftovers should be refrigerated. To me, this tastes surprisingly similar to a grape flavored powered sugary drink many of us may had been exposed to as children!

]]> By: Healing Scar Tissue http://renegadehealth.com/blog/2008/05/26/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4444 Healing Scar Tissue Sat, 31 May 2008 14:54:21 +0000 http://renegadehealth.com/blog/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4444 That cat is CRAZY man! :) Carrie and I did this about a year ago with recipes we like, and it has made a BIG difference in not going out and/or having the whole "What do you want for dinner?" "I don't know. What do you want?" Our eating habits have changed a bit in the last year though, so it's probably time to add some new recipes to the list. GREAT idea! Though not a RAW recipe, (and maybe not even the healthiest recipe) this is one of my favorites (It's actually a Rachel Ray recipe with some minor modifications)... Jonathan ------------- Mini Cheeseburger Salad 1 1/2 pounds ground sirloin or ground turkey 1/4 cup finely chopped onion, eyeball it 1 tablespoon Worcestershire sauce 2 teaspoons steak seasoning blend or coarse salt and ground black pepper Extra-virgin olive oil, for drizzling 1/2 pound brick sharp Cheddar (optional) 3 large hearts romaine lettuce 1 cup sliced pickles, drained – choose from sweet or dill varieties 1 cup cherry/grape tomatoes Dressing: 3 tablespoons yellow mustard 2 tablespoons apple cider vinegar 1/2 cup extra-virgin olive oil, eyeball it 2 tablespoons finely chopped chives 1/4 small red bell pepper, finely chopped Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill. Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface. Slice the brick of cheese into small then pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil (or just with the pan lid) to melt the cheese. Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes. Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine. Drizzle the prepared yellow mustard over the completed dish. Arrange mini cheeseburgers on salad. Yummy! That cat is CRAZY man! :)

Carrie and I did this about a year ago with recipes we like, and it has made a BIG difference in not going out and/or having the whole

“What do you want for dinner?”

“I don’t know. What do you want?”

Our eating habits have changed a bit in the last year though, so it’s probably time to add some new recipes to the list.

GREAT idea!

Though not a RAW recipe, (and maybe not even the healthiest recipe) this is one of my favorites (It’s actually a Rachel Ray recipe with some minor modifications)…

Jonathan
————-

Mini Cheeseburger Salad

1 1/2 pounds ground sirloin or ground turkey
1/4 cup finely chopped onion, eyeball it
1 tablespoon Worcestershire sauce
2 teaspoons steak seasoning blend or coarse salt and ground black pepper
Extra-virgin olive oil, for drizzling
1/2 pound brick sharp Cheddar (optional)
3 large hearts romaine lettuce
1 cup sliced pickles, drained – choose from sweet or dill varieties
1 cup cherry/grape tomatoes

Dressing:
3 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons finely chopped chives
1/4 small red bell pepper, finely chopped

Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill.

Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.

Slice the brick of cheese into small then pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil (or just with the pan lid) to melt the cheese.

Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.

Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine. Drizzle the prepared yellow mustard over the completed dish.

Arrange mini cheeseburgers on salad.

Yummy!

]]> By: Rena http://renegadehealth.com/blog/2008/05/26/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4342 Rena Thu, 29 May 2008 20:11:41 +0000 http://renegadehealth.com/blog/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4342 I do the organization thing with a twist. Instead of making copies of the recipes I particularly like in my recipe books, I highlight the recipe in the index. Then in my loose-leaf binder (which has the recipes I have collected from on-line (a ton of them)) I have dividers for the type of recipe (ie, salad, soup, breads, desserts, etc). Just behind each divider I have a page that is divided into columns: Recipe book title, page no., Recipe name, comments. Then I enter on to the appropriate sheet the recipe I highlighted. Now when I want a particular salad or entree or something I go to that page in my binder and then can go directly to the correct recipe book. I hope that makes sense. A recipe I like is a carrot beet salad: grate 2 beets grate 4-6 carrots 1 small can crushed pineapple, un-drained 1 small can pineapple chunks, drained, chopped fine 1 c raisins Mix well. It's better the next day when the raisins have had a chance to soak up some of the juices and plump up. I do the organization thing with a twist. Instead of making copies of the recipes I particularly like in my recipe books, I highlight the recipe in the index. Then in my loose-leaf binder (which has the recipes I have collected from on-line (a ton of them)) I have dividers for the type of recipe (ie, salad, soup, breads, desserts, etc). Just behind each divider I have a page that is divided into columns: Recipe book title, page no., Recipe name, comments. Then I enter on to the appropriate sheet the recipe I highlighted. Now when I want a particular salad or entree or something I go to that page in my binder and then can go directly to the correct recipe book. I hope that makes sense.

A recipe I like is a carrot beet salad:

grate 2 beets
grate 4-6 carrots
1 small can crushed pineapple, un-drained
1 small can pineapple chunks, drained, chopped fine
1 c raisins
Mix well. It’s better the next day when the raisins have had a chance to soak up some of the juices and plump up.

]]> By: kanti http://renegadehealth.com/blog/2008/05/26/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4296 kanti Wed, 28 May 2008 17:32:07 +0000 http://renegadehealth.com/blog/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4296 Kanti's Incredible Beet Salad 1 grated beet 1 chopped avocado 1 chopped mango 1/2 cup chopped walnuts (soaked then dehydrated are best but not nec.) Toss with the juice of one lemon and Moan! Kanti’s Incredible Beet Salad
1 grated beet
1 chopped avocado
1 chopped mango
1/2 cup chopped walnuts (soaked then dehydrated are best but not nec.)
Toss with the juice of one lemon and Moan!

]]> By: Kevin Gianni http://renegadehealth.com/blog/2008/05/26/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4292 Kevin Gianni Wed, 28 May 2008 16:01:32 +0000 http://renegadehealth.com/blog/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4292 Carol, Glen's recipe is Episode #30 :-) Lauren, don't know what's happening here. Why don't you send the recipe to kevin (at) liveawesome (dot) com and I'll post it up. Put "Recipe for Website" in the headline. Kyle, I wish the cat was hungry, he meows in his sleep... seriously :-) JLAB, I didn't get the dirt comment at first, but then realized you were talking about the tattoo... LOL! Thanks to everyone for contributing your recipes! They're awesome, we'll have to prep them in the next couple of weeks! Kev Carol, Glen’s recipe is Episode #30 :-)

Lauren, don’t know what’s happening here. Why don’t you send the recipe to kevin (at) liveawesome (dot) com and I’ll post it up. Put “Recipe for Website” in the headline.

Kyle, I wish the cat was hungry, he meows in his sleep… seriously :-)

JLAB, I didn’t get the dirt comment at first, but then realized you were talking about the tattoo… LOL!

Thanks to everyone for contributing your recipes! They’re awesome, we’ll have to prep them in the next couple of weeks!

Kev

]]> By: Lauren http://renegadehealth.com/blog/2008/05/26/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4277 Lauren Wed, 28 May 2008 10:43:41 +0000 http://renegadehealth.com/blog/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4277 Guacamole Burritos I. Love. Burritos. And I hope you will agree that this recipe quells the burrito craving fairly well. 4 avocados 2 tomatoes, cut into slices Guacamole Burritos

I. Love. Burritos. And I hope you will agree that this recipe
quells the burrito craving fairly well.

4 avocados
2 tomatoes, cut into slices

]]> By: Signe http://renegadehealth.com/blog/2008/05/26/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4254 Signe Tue, 27 May 2008 21:44:57 +0000 http://renegadehealth.com/blog/a-trick-and-a-toolbox-for-healthy-eating-the-renegade-health-show-episode-60/#comment-4254 I make a green salad with baby lettuce and spinach from the garden and add micro greens I grow in a big pot, plus lots of fresh herbs - usually dill, cilantro, parsley, and mint. To this I add any veggies I have on hand from the garden or the market - these days I usually use English cucumbers, red peppers, radishes, green onions with tops, raw asparagus and edible podded peas, all sliced or chopped rather fine. I like to top the salad with soaked sunflower seeds or green pumpkin seeds (found in the Mexican section of the grocery). The pumpkin seeds are great raw but I like to heat them in a dry cast iron pan for a minute until they puff up and then add a DROP of olive oil and salt to them. The pumpkin seeds are also a great snack when I crave something salty. The dressing I love is made from freshly squeezed lemon juice into which I dissolve a little dijon mustard, a tablespoon or more of honey and a little olive oil. I also like to add a head of roasted garlic to the dressing! I like this for breakfast and lunch - I can't get too much of it! I make a green salad with baby lettuce and spinach from the garden and add micro greens I grow in a big pot, plus lots of fresh herbs – usually dill, cilantro, parsley, and mint. To this I add any veggies I have on hand from the garden or the market – these days I usually use English cucumbers, red peppers, radishes, green onions with tops, raw asparagus and edible podded peas, all sliced or chopped rather fine. I like to top the salad with soaked sunflower seeds or green pumpkin seeds (found in the Mexican section of the grocery). The pumpkin seeds are great raw but I like to heat them in a dry cast iron pan for a minute until they puff up and then add a DROP of olive oil and salt to them. The pumpkin seeds are also a great snack when I crave something salty.
The dressing I love is made from freshly squeezed lemon juice into which I dissolve a little dijon mustard, a tablespoon or more of honey and a little olive oil. I also like to add a head of roasted garlic to the dressing! I like this for breakfast and lunch – I can’t get too much of it!

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