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Our NUTRITION TIPS feature tasty recipes that you and your whole family will enjoy. With an emphasis on quick and easy preparation methods using only the best in organic ingredients, we learn from leading chefs who will take you step-by-step through the process of preparing some of your favorite dishes, while shedding some light on the nutritional value of the foods you’re making.

Kale Salad

Healing Quest Episode 904
with Cookus Interruptus

Massaged Kale Salad with Apples and Gorgonzola

Preparation time 15 minutes
Makes 6 servings

Recipe from Cookus Interruptus.

Bastyr adjunct faculty member Jennifer Adler M.S., C.N. contributed this recipe. I love to watch Jennifer work with food because she loves to use her hands. She touches and loves food into magnificent flavor and tenderness. Jennifer likes to make a bunch of this salad at once to ensure that she have dark leafy greens ready when busy days are ahead. It tastes better as the days go by.

  • 1 LARGE bunch kale
  • 1 teaspoon sea salt
  • 1/3 cup sunflower seeds, toasted (or Sweet Glazed Nuts)
  • ¼ cup diced red onion
  • 1/3 cup currants
  • ¾ cup diced apple, (½ apple)
  • ¼ cup olive oil
  • 2 tablespoons unfiltered apple cider vinegar
  • 1/3 cup gorgonzola cheese, crumbled
  1. De-stem kale by pulling leaf away from the stem. 
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Apple Pie

Healing Quest Episode 907
with Cookus Interruptus

Brown Sugar Apple Pie

with Whole Grain Butter Crust
Preparation time: 1 hour
Makes two 9″ pie crusts and an 8 slice pie

From Feeding the Whole Family by Cynthia Lair

I adapted this recipe from a combination of sources, mostly from a pie-making class I took many years ago. One year, when my daughter was turning ten, she requested a co-ed birthday party at the skating rink.  Instead of traditional cake, she wanted apple pies.  I will never forget her blowing out candles on a pie and all those over-heated kids happily eating big slices between rounds on the rink.


  • 2 cups whole wheat pastry flour
  • ½ teaspoon sea salt
  • 8 tablespoons cold, unsalted butter
  • 4 tablespoons unrefined coconut oil
  • ¼ cup ice water


  • 5-7 tart, sweet apples
  • ½ cup unrefined cane sugar or brown sugar
  • 1/8 teaspoon sea salt
  • 1 tablespoon arrowroot
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Make your crusts first and chill for at least ½ hour.  

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Rosemary Red Soup

Healing Quest Episode 906
with Cookus Interruptus

Rosemary Red Soup

Preparation time: 50 minutes
Makes 6-8 servings

Recipe reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books).

This soup is a gorgeous red color with a deep, satisfying taste to match.  Because of the combination of legumes and vegetables, all you need is some whole-grain bread and salad to make this into a beautifully balanced meal.  Serve it with cornbread and Our Favorite Salad for a simple meal or along side our Emerald City Salad or Mediterranean Quinoa, whole grains, legumes and load of vegetables.

  • 3 medium carrots, chopped
  • 1 beet, chopped (2 if small)
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 2 tablespoons fresh chopped rosemary or 2 teaspoons dried
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1 cup dried red lentils
  • 2 bay leaves
  • 4-5 cups water or stock
  • 2-3 tablespoons light miso

Scrub and chop carrots and beet.

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Mediterranean Quinoa

Healing Quest Episode 905
with Cookus Interruptus

Mediterranean Quinoa

Preparation time: 30 minutes
Serves 4

Recipe reprinted from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

Inspired by a recipe by a student named David St. Martin, this whole grain salad has it all. Amino acid rich quinoa combines with pine nuts and feta to provide protein. The raw herbs add the digestive element to the dish. This makes a stupendous meal coupled with Falafels or Carribean Lime Halibut. Cooked millet, rice or other grain can be substituted for quinoa.

  • 1 cup quinoa
  • 1 ¾ cup water
  • ½ teaspoon sea salt
  • ¼ cup toasted pine nuts
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 3 tablespoons chopped mint
  • 3 tablespoons chopped Italian parsley
  • ¼ cup currants
  • ⅓ cup crumbled feta cheese

Wash, rinse and drain quinoa. Place in a 2-quart pot, add water and salt, bring to boil, lower heat and simmer with lid on until all water is absorbed (15-20 minutes).

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Squash Seaweed Salad

Healing Quest Episode 602


  • 3 Yellow Squash sliced
  • 3 shredded carrots
  • One cup soaked dulce chopped fine
  • ½ cup chopped parsley
  • One small shallot finely chopped
  • 3 tablespoons fresh squeezed lemon juice
  • Selina’s Celtic Sea Salt to taste
  • Optional:  ¼ cup unpasteurized soy sauce

Segment Links
Selina Naturally:
Celtic Sea Salt:

[product sku=”DVD602″]

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One-Pot Organic Pasta

Jesse Cool is an organic food pioneer, prolific author and owner of three organic restaurants in the San Francisco Bay Area.

Organic PastaShe shows us how to prepare an easy one-pot, seven-ingredient, 10-minute pasta recipe to get any cooking recluse back into the kitchen. With garden fresh ingredients including cabbage, garlic and herbs, this is one cost-friendly recipe you’ll want to have on-hand to please the taste buds of your hungry family.

Segment Links
Cool Eatz Cafe and Catering

One-Pot Pasta Dish with Seasonal Vegetables

Healing Quest Episode 607
with Jesse Cool
Cool Eatz Cafe and Catering


  • whole wheat organic pasta – 1 pound
  • extra virgin olive oil – 1/4 cup
  • yellow onion, chopped coarsely – 1
  • garlic, minced fine – 2
  • cloves
  • seasonal vegetables ( I used cabbage and broccoli) – 2-3 handfuls
  • fresh herbs (I used rosemary) – to taste
  • dried spices or dried chiles – to taste
  • grated parmesan cheese – 1/4 cup or more
  • salt – to taste
  • pepper- to taste

Cook pasta in boiling water In a large sauté pan, over medium heat, warm the olive oil.

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Organic Omelette

Breakfast at Jesse Cool’s house in Palo Alto, California, often starts in her amazing garden out back.

Organic OmeletteA prolific author, organic cooking expert and owner of three restaurants in the San Francisco area, Jesse shows us how to whip up a healthy vegetable and herb organic omelette to start your day off right.


  • eggs
  • salt and pepper
  • fresh herbs
  • broccoli
  • cheese (optional)
  • butter

Whisk eggs. Add in fresh herbs and broccoli (cheese if desired). Heat butter in pan. Add egg mixture and cook.

(Don’t over cook your eggs! Eggs will continue to cook after removed from the pan.)

Segment Links
Cool Eatz Cafe and Catering

[product sku=”DVD606″]

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10-Minute Tomato Sauce

Chef Marlene Sorosky shows us how to make a fresh and delicious 10-minute tomato sauce from her grandmother’s recipe.

Tomato SauceShe brings together the flavors of organic olive oil, pressed garlic, fresh basil and, of course, lycopene rich tomatoes.

10-Minute Tomato Sauce

Healing Quest Episode 605
Marlene Sorosky Gray

Here’s a sauce that takes less time to make than pasta takes to cook. You’ll love it on pasta, but don’t stop there. It’s also delicious on chicken, swordfish, snapper, meatloaf, zucchini, eggplant and omelets. In fact, you may want to double or triple the recipe and keep some in the freezer for impromptu meals.


  • 3 tablespoons organic extra virgin olive oil, divided
  • 2 garlic cloves, minced
  • 1 can (28 oz.) organic diced tomatoes in juice
  • 2 tablespoons chopped fresh organic basil
  • Pinch cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 1/2 of a 16 oz. package organic whole wheat spaghetti, cooked, for serving
  • Grated Parmesan cheese, for serving, optional

Heat 2 tablespoons olive oil in a medium saucepan over medium heat.

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Peanut Butter Muffins

These organic treats can be great for your health, great for your waistline and great for your pocketbook as well! Join award-winning author and chef Marlene Gray as she whips up some power-packed peanut butter muffins.

Peanut Butter Muffins

Peanut Butter Muffins

Healing Quest Episode 601
Marlene Sorosky Gray

These are so delicious that you’ll have trouble eating just one. We know. We had to give them to neighbors to keep from eating the entire batch at one sitting.

  • 1 cup organic low-fat or nonfat milk
  • 1/3 cup wheat germ
  • 1/3 cup quick cooking oats
  • 2 organic eggs
  • 1 1/4 cups organic smooth or crunchy peanut butter (not old-fashioned)
  • 3/4 cup packed golden brown sugar
  • 3/4 cup stone ground whole wheat flour
  • 1 tablespoon baking powder

Preheat oven to 350 degrees. Line twelve 3-inch muffin cups with paper liners. Pour milk into a medium-size mixing bowl. Stir in wheat germ and oats and let stand for 5 minutes.

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Organic Smoothies

Powdered green supplements may be good for us, but they don’t always taste great. Marlene Sorosky joins us in the Healing Quest kitchen to make a power shake that packs a great taste along side Maca and other healthy ingredients from the Amazon rainforest.

Organic Smoothies

Add a little ice cream, sorbet or frozen yogurt and turn it into a healthy dessert everyone will love.

Segment Links

Delicious Living Magazine

Organic Smoothies with Green & Flax

Healing Quest Episode 507
Marlene Sorosky Gray


  • 1/2 cup organic whole, low-fat or nonfat milk
  • 1 to 2 tablespoons flax seed oil
  • 1 package (16 oz.) frozen whole organic strawberries, defrosted slightly
  • 1 banana, chopped
  • 1 teaspoon (6 grams) organic berry green supplement
  • 1/4 cup frozen apple juice concentrate

Put all items into blender container in order listed. Blend until smooth.
Makes about 2 1/2 cups.


  • 1/2 cup organic whole, low-fat or nonfat milk
  • 1/2 cup organic vanilla low-fat or nonfat yogurt
  • 3/4 cup fresh pineapple, chopped
  • 1 cup organic frozen mango, defrosted slightly
  • 1 scoop (0.82
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