Healthy Recipes

Better Fries

• Organic potatoes (1 per serving)
• Olive oil
• Dried garlic flakes
• Paprika
• Dried oregano flakes
• Salt (optional)

Preheat oven to 400 degrees.  Grease a cookie sheet with olive oil (Use just enough to keep the potatoes from sticking. Too much oil and potatoes won't be crisp.)  Slice potatoes into thin strips leaving skins on.  Spread potatoes on greased cookie sheet and sprinkle spices on them, turning to spice both sides.  Cook for about 15 minutes, turn potatoes over and cook another 15 minutes.  Time will vary depending on thickness.   Serve with catsup or not.

Tabouli

• 1 cup bulgur wheat
• 1 cup boiling water
• 1/4 cup virgin olive oil
• 1/3 cup lemon juice
• 1 tsp sea salt
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano
• dash red pepper
• 1/4 cup chopped green onions
• 1 bunch parsley chopped
• 2 chopped tomatoes (optional)
• 2-3 ounces sliced black olives

1. Put bulgur wheat in a bowl, pour boiling water over it and let it sit for 1/2 hour.  Then cool in refrigerator so it doesn't wilt the parsley when you combine ingredients.
2. Mix olive oil, lemon juice, salt, garlic powder, oregano and cayenne pepper.
3. Mix cooled buglur with vegetables and pour oil mixture over it.
4. Refrigerate several hours before serving if you can wait that long.

Makes 10 1/4 cup servings.

If you can't have wheat, try substituting another grain like quinoa. 

Corn and Red bean salad

• 2 ears sweet corn
• 1 can red or pink beans
• 3 Tbsp virgin olive oil
• Juice from 1 lime
• 4 green onions, diced (or use a white or Bermuda onion)
• 1/4 tsp sea salt
• 1/4 tsp cumin powder
• 1/4 tsp garlic powder
• 1 Tbsp fresh cilantro, chopped
• 1/2 Tbsp fresh oregano, chopped
• 1/4 cup chopped red bell pepper

Drain and rinse beans.  Remove corn husks and silk.   Cut uncooked sweet corn from ears.  Combine with remaining ingredients.   Serve cold. (The uncooked sweet corn adds a nice crunch.)

Cabbage Corn

• Organic green cabbage, chopped (enough to almost fill the steamer basket)
• 1-2 Tbsp. Olive oil
• 1 onion, diced
• Fresh corn cut from ears (If not available, use frozen)
• Sea salt

Place cabbage, corn and onion in a steamer and steam a few minutes until the cabbage is tender. Remove from heat, place in bowl, salt to taste and pour olive oil over it. Toss and serve. The unheated olive oil is good for you and gives it a nice taste. Cruciferous vegetables like cabbage are thought to protect against cancer.