August 2010 Issue

• Introduction
• Healthy Feedback
• The Hair Analysis - One Size Does Not Fit All
• Aspartame Case History
• Dr. Hull's Vitamin Directory
• Q & A with Dr. Hull
• Did You Know - About a Hair Analysis?
• Healthy Recipe
• Feature Article

July 2010 Issue

• Introduction
• Healthy Feedback
• Dr. Hull's Vitamin Directory
• The Hidden Messages in Water
• Chlorine and Petroleum - Two Chemicals Whose Times Have Passed
• Q & A with Dr. Hull
• Did You Know - About Water?
• Healthy Recipes
• How Flexible Are Your Eyes?

This month we have some recipes for people with allergies. Black Bean Burgers that your meat-eating friends will want to trade ya' for, and No-Tomato Sauce that looks and tastes VERY much like a good Italian tomato sauce, but without the tomatoes.

Black Bean Burgers

Allergens: Bean, Capsaicin/peppers, Cumin, Fermented, Fructose, Fruit/vegetable, Garlic, Ginger, Gluten, Grain, Legume, Nightshade, Nut, Olive, Onion, Rice, Spices, Sugar, Wheat

Servings: about 8 burgers

2 cups fresh whole wheat breadcrumbs
1 1/2 tsp Celtic sea salt
1 tbsp virgin olive oil
1 small-sized onion, coarsely chopped
1 medium-sized red pepper, chopped
4 cloves garlic, minced
1/2 tsp cumin
1/4 tsp turmeric
1 1/2 cups cooked or canned black beans, drained
1 cup brown Basmati rice, cooked

1. Heat oil over medium heat. Add onion, red pepper and garlic.

2. Cook until soft and onions are translucent, stirring frequently. Stir in the cumin and turmeric and cook for about a minute.

3. In a food processor, combine beans (drained if canned beans), rice and onion/pepper/garlic mixture. Transfer into large bowl, add breadcrumbs and sea salt and mix well.

4. Flatten 1/4-cup amounts into patties and grill 3-5 minutes on each side. (You can add some hot pepper sauce to the mix for more flavor or garnish with whatever condiments you like.)

Source of Recipe: Cooking Allergy-free Recipes and Hallelujah Acres web site

No-Tomato Sauce

Allergens: Basil, Brewers yeast, Capsaicin/peppers, Citrus, Corn, Fermented, Fructose, Fruit/vegetable, Garlic, Grape, Lemon, Nightshade, Olive, Onion, Parsley, Spices, Sugar, Sulfites, Yeast Ingredient

Servings: 2-4

1 1/4 tsp dried basil or oregano
1 tbsp virgin olive oil
1/4 tsp savory
a pinch Celtic sea salt
1-3 tsp fresh lemon juice
3 cloves garlic, minced
2 tsp parsley, chopped
4 oz jar red peppers, marinated, roasted & pureed
2-3 tsp dark brown sugar
1/4 cup red wine
1/2 cup red onion, minced

1. Saute onions (minced onions add a more tomato-ish texture), and sauté garlic in the olive oil until onions are tender.

2. Add parsley, savory, basil or oregano, salt, and sugar (dark brown is best). Stir.

3. Add the pureed red peppers, lemon juice and red wine, and simmer until the sauce thickens.

4. Serve with pasta of your choice and enjoy.

For an added treat, try capers, feta, and/or roasted pumpkin seeds on top!

Source of Recipe: Cooking Allergy-free Recipes

Posted August 2009 | Permanent Link

Other Articles In The August Issue

• Introduction
• Healthy Feedback
• The Hair Analysis - One Size Does Not Fit All
• Aspartame Case History
• Dr. Hull's Vitamin Directory
• Q & A with Dr. Hull
• Did You Know - About a Hair Analysis?
• Healthy Recipe
• Feature Article

Other Articles In This Category

• Healthy Recipes - July 2010
• Healthy Recipes - June 2010
• Healthy Recipes - May 2010
• Healthy Recipes - April 2010
• Healthy Recipes - March 2010