by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
1 cup lentils 6 cups bouillon 2 onions, chopped 4 cloves garlic, minced pinch cayenne, or to taste 1/2 t. oregano 2 bay leaves 1/2 cup bulgur (see note), or one cup of any cooked whole grain such as barley or brown rice 1/4 cup chopped Italian parsley 1 28-oz. can...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
5 cups bouillon (include liquid from cooking shrimp) 1 stalk lemon grass — bottom 6″ peeled, cut in 1/2″ pieces and crushed slightly 1/4″ slice fresh ginger 1 t. Thai Spice Mix 1 cup light coconut milk 1 cup cooked brown rice or barley 1 cup...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
1/2 cup bulgur 6 cups bouillon 2 16-ounce cans chick peas 2 teaspoons oregano 1/4 teaspoon harissa, or hot pepper sauce to taste 1 10-ounce bag baby spinach leaves Lemon slices or wedges for garnish Bring the bulgur and bouillon to a boil. Add the chickpeas, oregano...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
1 onion, chopped 3 cloves garlic, minced 1 tablespoon minced fresh gingerroot 6 cups bouillon 1 tablespoon curry powder 1 teaspoon ground cumin 1 teaspoon tumeric pinch of cayenne, to taste 1 cup orange lentils 4 carrots, sliced 4 parsnips, sliced (or substitute 4...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
British colonists in India freely adapted the foods and spices they found there and brought their recipes back home. Mulligatawny is the Anglicized version of an Indian word for “pepper water.” 2 onions, chopped 2 stalks celery, chopped 1 green pepper,...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
1 tablespoon olive oil 1/4 cup diced prosciutto or other cured ham (optional) 1 large onion, chopped 1 cup chopped celery 1 red bell pepper, chopped 2 cloves garlic, minced 6 cups bouillon 3/4 cup barley 1/4 teaspoon harissa, or more to taste (see note #1, below) 3...
