Kidney Cleanse Tea

by: Ilona Napravnik C.N.P 

Get good quality dried herbs of the following:

50mg Ginger Root – stimulates digestion, for nausea, diarrhea, indigestion, flatulence & dysentery

50mg Marshmallow Root – sooths irritations, inflammation of skin, throat, eyes, lungs & urinary tract

50mg Hydrangea – mild diuretic, prevents & expels kidney stones (dissolves over 6-8 week period)

50mg Gravel Root – induce sweating / breaks fever, value remedy for kidneys

25mg Uva Ursi – kidney & bladder infections, has diuretic & antiseptic properties

* Mix dry herbs together, store in tight lid glass container, keep in dry dark place

The Kidney Cleanse Tea

* 1/3 cup of mix herbs, add to large enamel stock pot, let soak 2-8 hours

* bring to boil, steep for 20 minutes

* add 1 fresh bunch of parsley (washed & chopped) (parsley is an excellent diuretic)

* cook for 10 more minutes

* turn off & let cool down

* store in containers & freeze

**Hulda Clark’s Kidney Cleanse Program**

Spring Quinoa and Navy Bean Salad

By, Hayley Shwaizer, CNP

Spring clean your body with this lovely light and easy to prepare complete meal. Whether you’re taking a break from meat or even if you are a vegan/vegetarian, this is a great dish to freshen up your palate. It is high in fibre, packed with nutritious raw veggies and a great source of complete vegetable-based protein.

 

SALAD 

1.5 cups          dry quinoa, rinsed

2 cup               navy beans, drained from tin (or soak overnight 1 cup dried beans, rince and bring to a boil, then simmer until tender, approx. 45 mins.)

1                      English cucumber, diced

2                      celery stalks, chopped

1                      red bell pepper, seeded and diced

2                      tomatoes, diced

2                      cloves of garlic, crushed and minced

1 cup               fresh parsley or 2 tbsp dried parsley

1/3 cup            fresh flax oil (from an opaque bottle protected from oxidation) 

                        or extra virgin olive oil

¼ cup              tamari (gluten free) or soy sauce

Juice of 1/2     freshly squeezed lemon

2 tbsp              balsamic vinegar

1 tsp                hot mustard

In a medium saucepan bring 4 cups of water to a boil, add the rinsed quinoa and reduce heat to low simmering for about 15-20 minutes. Remove from heat, set aside to let it cool. In a large mixing bowl, combine all the ingredients and add the quinoa once cooled. Keep uneaten portions covered in a dark container for up to 3 days in the refrigerator. Serves 6.

Let me know how you like it. Share your thoughts in the comments below.

Bon Appétit,

Digestive Kichadi

By: Ilona Napravnik

This is a great dish for digestion and can be used solely as a cleanse for a couple of weeks in cases of chronic digestive ailments.

½ cup               brown basmati rice

¼ cup               whole mung beans

1 ½ tsp             cumin seeds

2 tbsp               ghee (clarified butter)

3                       bay leaves

1 ½ tsp             coriander seeds

½ tsp                tumeric

1 tsp                 dry oregano

1 tsp                 Celtic sea salt or Himalayan rock salt

2” piece            Kombu

1-2 tsp              fresh ginger root, grated

3 cups              water

3 cups              fresh vegetables, such as carrots, zucchini, celery, kale, 

                         collard greens, chard, cabbage, or summer squash

1. Pick through the beans, soak overnight or for 24 hours with one changewater for better digestibility.  You may even consider sprouting them for one day.

2. Rinse the soaked beans together with the rice in a colander until rinse water is clear.
3. Grind the cumin and coriander in a coffee grinder or with mortar and pestle.
4. Warm ghee in a medium saucepan and add the freshly ground cumin and coriander seeds, bay leaf and oregano.  Sauté lightly until aromatic but not burnt.  Stir in turmeric, ginger, rice and mung.  Add water and kombu.
5. Simmer covered over low heat until beans and rice are soft, about 30 minutes.
6. Meanwhile, wash and dice vegetables.
7. Add salt to the dish together with the vegetables before all the water has been absorbed by the beans and rice.  Do not stir and cook undisturbed until completely tender, 20 to 30 minutes.
8. Stir thoroughly and serve warm.

Holistic Food Preparation Notes; Institute of Holistic Nutrition; 2010; p, 65.

Nutrient-Packed Granola

by Lisa Batson, CNP

2 cups organic oats

¼ cup pumpkin seeds

¼ cup sunflower seeds

½ cup currants/dried cranberries/raisins/chopped dates

½ cup almonds, chopped

1 tbsp cinnamon

1/3 cup shredded unsweetened coconut flakes (optional)

½ cup buckwheat (optional)

½ cup organic honey (melt on oven to soften)

¼ cup coconut oil (optional) (melt over stove if needed to mix)

Preparation:

Preheat oven to 325c. Mix all dry ingredients in a bowl, and pour on melted honey and coconut oil. Place on a cookie sheet ½ inch thick. Bake for approx 30-40 minutes, mixing a couple times until lightly browned. Let cool on cookie sheet to let granola become crunchy. Enjoy!

Macrobiotic Miso Minestrone

by Lisa Batson, CNP

1 ½ cups red kidney beans

1 bag brown rice macaroni

3 cups collard greens, chopped

2 cups butternut squash, thinly chopped

3 carrots, thinly chopped

3 stalks celery, thinly chopped

1 medium onion, thinly chopped

¼ cup white miso

1 piece kombu

2 bay leaves

10-12 cups water

4 cloves garlic, minced,

2 tbsp ginger, minced

¼ cup grapeseed oil

Preparation:

In large pot, sautee grapeseed oil and onion for a couple minutes. Add onion, garlic, ginger, butternut squash, celery and carrot and cook on medium to 7-10 minutes.

In a separate pot, bring water to a boil, add macaroni and reduce heat until lightly cooked. Drain and set aside noodles.

Add water to large pot with sautéed vegetables, increase heat to medium-high. Add kombu, bay leaves, and miso when water is close to boiling. Let simmer for 20-30 minutes. After this time, add collard greens, kidney beans and macaroni and simmer for anther 10-15 minutes. Serve hot, chill and re-serve, or freeze for keeping.

Nutty Patty

by Yvette Rochelle Pritchard, CNP, NNCP 

Ingredients:

½ cup coarsely ground walnuts

¼ cup coarsely ground almonds

½ cup coarsely ground pecans

2 tbs pumpkin seeds

1 cup uncooked rolled oats

¼ cup minced red pepper

¼ cup minced onion

¼ cup finely chopped celery

½ cup chopped mushroom

½ tsp basil (I use fresh)

½ tsp oregano

2 tbs olive oil

sea salt and pepper to taste

Preparation:

Bring ½ cup water to a boil, add ¼ cup of the oats, dash sea salt – return to boil, reduce heat to low, cook 7 minutes

Directions:

In a big bowl add minced vegetables, ground nuts, seeds, cooked oats, dry oats, herbs, sea salt and pepper

Mix well

Form into patties

Heat oil over medium heat and cook patties until golden brown on each side – 5 minutes on one side (do not flip before 5 minutes), 3-4 minutes on the other side

You can add a bun, lettuce, slice avocado, tomato, cheese…you decide!

Serve with fresh salad

Nutritional Facts:

Pecans: good source of protein, fiber, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, B vitamins, omega 3 and 6 fatty acids

Walnuts: good source of protein, fiber, B vitamins, folate, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, omega 3 and 6 fatty acids

Almonds: good source of vitamin E, B2, B3, folate, iron, magnesium, phosphorus, potassium, zinc, copper, manganese,

calcium, omega 6 fatty acids

Pumpkin Seeds: good source of protein, iron, magnesium, potassium, omega 6 fatty acids

Oats: good source of protein, fiber, B1, iron, magnesium, phosphorus, zinc, copper, manganese, selenium

Red Pepper: good source of fiber, vitamin A, C, B6, folate

Onion: good source of fiber, vitamin B6, C, folate, potassium, manganese, sulphur

Celery: good source of B6, B5, B2, calcium, magnesium, phosphorus, Vitamin A, C, K, folate, manganese, potassium

Mushroom: good source of fiber, protein, vitamin C, D, Bs, folate, iron, zinc, manganese, phorphorus, potassium, selenium, copper

Creamy Asian Tahini Noodles… Nom Nom Nom!

by Hayley Shwaizer, CNP

The ultimate vegan comfort food! I’ve made this dish for a few dinner guests now and I’ve gotten rave reviews. There are a few steps to this recipe, but they’re well worth it. You can buy soba noodles and dried seaweeds in the health food sections of a quality supermarket, online or at your local health food store. Tahini or sesame paste can also be found at the aforementioned shops or at specialty Middle Eastern shops.

 

1                      250g packet of brown rice soba noodles (king soba is my favourite brand), cooked as per package instructions

2 cloves                       garlic, diced

1”                     piece of ginger, grated or finely diced

½ tsp               dried red chili flakes

½ cup              tahini (sesame paste)

¼ cup              tamari/soy sauce

1  cup              dried arame sea vegetable

¼ cup              pine nuts, toasted (approx. 5-10 minutes – medium-low heat on the stovetop)

Vegetables      Whatever you have on hand that you might add to a stir fry such as: onion, celery, carrots, cauliflower, broccoli, zucchini, bell peppers, mushrooms, green beans, bean sprouts, dark leafy greens like kale, spinach, bok choy, or all of the above!

1. Wash and chop up your vegetables, soak the arame in filtered cold water, drain after 5-10 minutes, and set aside (note – you can use the discarded seaweed water to cook with for added nutrients!)
2. Bring a pot of filtered water to a boil and cook you noodles as per package instructions, rinse noodles in cold water, drain and set aside
3. In a separate pot add a little water (instead of any cooking oils) to your garlic, ginger, onion, carrots and dried red chili flakes and put on a medium heat for 5 minutes (note – if you want to use a cooking oil I suggest coconut oil)
4. Give it a stir, then add your other vegetables EXCEPT for the leafy greens, cook for 5-8 minutes
5. Turn off the heat, then add a touch more water, the tamari/soy sauce, tahini, leafy greens, pine nuts, and noodles, stir it up and cover for 5 minutes then serve!

Additional touches

For even more protein, add hemp hearts at the end (they should not be cooked). You could also add some toasted sesame oil, hot sauce, kelp/dulse flakes, sea salt and/or pepper at the table for additional flavours.