Greetings. Thanks for visiting.
I’ll be posting recipes of all sorts. The format is still in flux. For now, I’ll be listing a few– but eventually, I expect to have lots of recipes here. I’ll obviously need to develop some categorization for them– much like a recipe book. Bear with me while I experiment with the layout.
I started out with the Jack LaLanne Juicer. It was a Christmas gift and I loved it. I enjoyed it for several years. In July 2016, I upgraded to the Breville Juice Fountain Multi-Speed, JBE510 XL/A. I’m loving this juicer. I really like how I can adjust the speed. I know many of you have your own favorites. That’s cool, and I respect it. Bottom line: start where you are, and go from there. I have a few juice recipe books. I love Joe Cross’ juice books. I also find recipes at various people’s websites. But I rarely keep them exact. I play with them and make them my own version. You can certainly do the same!
Green Healing Juice
(inspired by Anthony William’s, the Medical Medium) 11/03/16
In a juicer, juice:
4-5 sprigs of mint (I prefer peppermint to other mints)
1/2 bunch of parsley (you could use cilantro instead, or a combination of the two)
1 – 1/2″ piece of ginger, peeled (optional)
1 – 1/2″ piece of turmeric, peeled (optional)
1 large apple with red-pink skin
And the star player:
1 head of washed celery, stalks separated, include leaves, if present.
Karen’s Avocado Turkey Burger
1 lb. Ground turkey thigh meat
¼- ½ C Pico de Gallo (Whole Foods)
¼ bunch Cilantro or Chives (minced)
2 cloves of garlic (minced)
¼ Sofrito mix (optional)
Avocado Oil or Ghee to coat pan
Salad mix/or micro greens
Pico de Gallo
Favorite salad dressing
Salt to taste
Pepper to taste
Sofrito mix (Optional)
¼ green or red bell pepper
Hand full of Cilantro
1 Cubanell pepper or any pepper you like
3 garlic cloves
1 habanero (if you like some heat)
¼-½ C filtered water
Sofrito: Mix all ingredients in a blender until semi-smooth unless you like chunky, then add ¼ C of mix to turkey burger mix. Leftovers keep for later and add in stews or soups, or you can freeze.
Mix together in 1 bowl:
1 lb. ground turkey, 1 avocado, minced garlic, minced cilantro. ¼-½ cup of Sofrito if you want to add a pepper taste, then add Sofrito mix (optional). Then fold in ¼-½ Cup of Pico de Gallo.
Place oil in skillet and heat. When hot add turkey patties. Make sure you do not turn them until they are cooked well due to a possibility of falling apart. Once cooked, turn on other side and cook for an additional 5-8 minutes, or until you think they are done. Then place turkey avocado burger on a bed of lettuce or bed of micro greens and top with Pico de Gallo and your favorite salad dressing. Enjoy!
Karen Thomas has a Masters in Human Nutrition and Functional Medicine. She is also a Registered Dental Hygienist, with a BS in Dental Hygiene from the University of North Carolina. She’s a Certified Integrative Nutrition® Health Coach, through the Institute for Integrative Nutrition®.
Karen received her Certified Functional Diagnostic Nutrition® Practitioner (FDN-P) training from Functional Diagnostic Nutrition®. She’s also an Educator, and Motivational Speaker and Author of Overwhelmed & Undernourished: Use Food as Medicine & Turn Your Life Around.
Karen personally understands the struggles of chronic illness. It’s why she works with people who are stressed, depressed, fatigued and suffering chronic health conditions. Clients describe her as motivating, inspiring, and hopeful. You can learn more about Karen and her work at Holistic Digestive Solutions, in North Carolina.
More coming soon.