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  1. Butternut Squash Soup with Roasted Cashews
  2. Coconut Cabbage Stir Fry
  3. Sweet Potato Salad with Garlic Mayonnaise, Caramelized Shallots and Parsley

Butternut Squash Soup with Roasted Cashews

1 butternut squash
3 large carrots, peeled and chopped
1 large yellow onion, chopped
1 1/2 tablespoon organic butter
2 1/2 cups organic chicken or vegetable broth
1 cup organic coconut milk
1 tsp maple syrup
1/2 teaspoon white pepper
Sea salt salt
1 tsp paprika
1 tsp ground cumin
1 tsp ground turmeric
1/4 tsp ground coriander
1 tsp fresh ginger, sliced and chopped
1/3 cup fresh cilantro, chopped fresh
1/2 cup cashews (roasted or raw)

Halve squash lengthwise; remove seeds. Place, cut side up, in a shallow baking dish. Bake at 400° degrees approximately 1 hour or till soft.

Scoop out the pulp; set aside. In a large saucepan, sauté the onion in butter until tender. Add the squash, carrots, and maple syrup. Saute, stirring for 10 minutes. Add the paprika, cumin, turmeric, and coriander and continue to sauté, stirring occasionally for 10 more minutes. Add the vegetable or chicken broth and coconut milk. Cook over low heat for 30 minutes. Remove from heat, pour mixture 2 cups at a time into a blender and carefully blend until smooth. The soup can be covered and refrigerated until ready to serve.

When ready to serve, heat the soup over medium low heat, stirring constantly. Add additional  broth, coconut milk or water as needed (if soup is too thick). Add the salt and pepper to taste. Sprinkle a small amount of roasted cashews and fresh cilantro into the soup, then serve.

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Coconut Cabbage Stir Fry

1/2 head organic red cabbage, sliced and chopped
1-2 cloves garlic, minced
1 tbsp organic coconut oil
1/2 cup organic coconut milk
1-2 tsp Agave nectar or maple syrup
2 tbsp nutritional yeast
1 tsp ground flax seeds

Sea salt to taste-we used a Hawaiian Black Sea Salt, loaded with minerals

In a large frying pan, on medium heat, sauté the cabbage and garlic in the coconut oil. Stir Occasionally for about 5 minutes. Add the coconut milk, Agave nectar (or maple syrup), nutritional yeast, and ground flax seeds. Lower heat and simmer for about 10 more minutes, or until cabbage is cooked. Add sea salt to taste. Yum!! This is a great side dish that goes well with cooked fish or meats.

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Sweet Potato Salad w/ Garlic Mayonnaise, Caramelized Shallots & Parsley

2-4 large sweet potatoes
3-5 shallots- to taste-if you prefer more shallot flavor, add more
2-4 cloves garlic, fresh or roasted
1-2 small bunches of parsley
1-4 tbsp Agave Nectar or Maple syrup
1 tbsp butter or olive oil

1/2 cup to 1 cup mayonnaise-either from a jar or make your own! You can add or subtract depending on the consistency you desire.

Sea salt to taste. Pepper to taste

Start by peeling the potatoes, then halve and quarter them. Put them in a pot to boil and cook until al dente. While waiting for the potatoes to cook, chop the shallots, garlic and parsley, and reserve for later. When the potatoes are done, remove them from the pot, rinse with cool water, and let them cool. After about 1/2 hour place potatoes in the fridge to chill for 1-2 hours, or overnight. In the meantime, sauté the shallots in butter or olive oil. Add the Agave Nectar or maple syrup and caramelize the shallots. Let cool and then add to the mayonnaise with the garlic.

Toss the mayonnaise in with the chilled potatoes add the parsley, salt and pepper.

** If using raw garlic vs. roasted use less unless you are a garlic lover.

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Please refer to our Anti-Inflammatory foods list, as we would like to keep our recipes

“non-flammable”. Click here to download list (as a PDF).

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