Last Modified on Jan 13, 2014
Let Earth Clinic community members offer you healthy recipes you can make from scratch at home! Control the ingredients so that they are all-natural or even organic! Turn your health and your life around by giving your body the natural foods it craves (while still pleasing your palate and not spending hours in the kitchen!).
It seems that everything is for sale out there, pre-made with all sorts of convenient but potentially toxic additives. Homemade still and always is the healthiest! Get the satisfaction and assurance of making your own meals and home remedies with the following healthy recipes.
Healthy Recipes! Find healthy recipes for not only hummus, gravy, soups, eggs, and more but also for your own homemade beauty products and therapeutic concoctions!
10/28/2009: Phil from Dearing, Ga: "Hello to all. I have been trying to clean up my diet and am finding this very difficult to do. I know all the things I am suppose to do as far as food is concerned, but the problem seems to be my boredum with food from raw or frozen. I do good for a week or so and then I have these incredible cravings for things like pizza,tacos,and sweets.
Now what I would like to see is a healthy cooking from scratch page or ( healthy recipes from scratch ) This would be recipes that would be made from the flour,corn meal,sweetners,flavorings for things such as tacos ( WITHOUT the MSG and other bad chemicals ) That are good for you. I know they have specialty food stores that already have these things I speak of pre packaged. But for those of us on a budget, those prices are often to high to bare.
I already know about hormone free and organic products,but this would be a way for us all to eat some what of the way modern society does. Keep us from becoming bored with our foods. I truely miss GRAVY and would love to enjoy it again, but as healthy of a version as possiable.
10/29/2009: Lisa from Thousand Oaks, Ca replies: "Hi Phil, Making those things you mention are actually not that difficult. If you have a Trader Joe's by you (I'm not sure if they are only on the west coast) then they have a lot of pre-made things to help speed things along like pizza dough, pre-cut veggies, etc. Try to first stock your pantry with some good herbs and spices because from that you can create your own tastes whether Mexican, Italian, Middle Eastern, etc. You'll begin to see a running theme in spices used for different ethnic foods. Still, I think you can find that in the regular grocery store as well. Try some very good cookbooks that help teach simplicity and creative ideas like Jamie Oliver's cookbooks- he's always fun and full of ideas that help launch your own creativity. There's also Mark Bittman on NY Times in the food section who gives lots of simple fun things to try. Or find some good websites that can give you lots of ideas like Chow or the foodnetwork. Also on youtube there are a lot of videos that can teach cooking ideas. When I first met my husband, he couldn't cook a thing and was scared to try but, I taught him dishes and then we'd cook together and have fun with different ideas. Now, he is so adept, it's amazing and everyone is impressed with him! He watches videos on the web to learn as reading is sometimes difficult for him to comprehend which I'm better at that rather than watching. Different learning styles... Keep working on eating clean and your body will thank you in so many ways. It really is worth it. After awhile it becomes second nature. Hope this helps."
10/29/2009: Merryanne from Orange City, Florida, USA replies: "Hello, Phil,,This is Merryanne in FLorida,,I understand your dilema with healthy eating,,I take any recipe and use good products, I use peanut oil, I use real butter, sea salt, whole flour (check the bag to be sure it does not have anything added, if so I do not buy it) I make my own bread from yeast or sourdough, or baking powder and baking soda and buttermilk, if I want gravy I eat it only occationaly,,,eat in moderation we can have about anything, but always in moderation. Merryanne"
06/17/2011: Francisca from Michelbach-le-bas, Alsace, France: "For those who want to avoid harmful chemicals here are a few ideas I have tried out which appear in a collection of little book in French each on a subject like Lemon, Clay, Vinegar, Olive Oil, Magnesium Chloride and many more. Very useful.....
Lip Balsem: Melt 15g of bee wax or shea butter in 10 ml jojoba oil or sweet almond oil au bain-marie. Add 1 drop of Lemon Essential Oil (I would add two as with one I didn't smell a thing! ). Mix and once cooled down store it in a little pot (it will last you a long time as you use very little so if you wish a bit less just make half of the recipe). Rub over your lips.
Anti-wrinkle mask: Place 2 slices of lemon in a bowl (1 if your skin is very dry and 4 if it is very greasy) and cover with equal parts of creme fraiche (I suppose nowadays you can buy it everywhere) and milk, both lightly warmed up beforehand. Let rest for at least 3 hours. Try do use the mask a few times a week. To use apply it over your face and let dry for 30 minutes. Rinse using a wet towel!"
[YEA] 12/26/2013: Mike 62 from Denver, Colorado: "My Christmas Present to all you nature lovers who study creation and adore creatures here at wonderful E.C. the best place for folk medicine is a simple recipe that can give everyone a better body and brain. Cut the ends off an organic banana and put in the blender both fruit and peel. Add some water and blend. Makes me feel so good I sing haribol to the hare krishnas when I see them."Replies
12/27/2013: Om from Hope Bc Canada replies: "Hi Mike 62 from Denver US. You are right. When in India I met a monk who had cured liver disease several times over. That remedy is well known there. Good to hear it helped you. Om"
12/27/2013: Chris from Vermont replies: "From this site I read,
"I don't think this would be a good idea. First of all you misread the article, which actually says bananas are high in serotonin, not dopamine. There is a reason why pure serotonin is not used clinically; it's not effective and is active in hundreds of other parts of the body, and can easily cause toxicity. Of particular concern, excess serum serotonin can cause heart valve problems. This has been shown in some pacific islanders who eat unripe bananas (they are eaten in a mash made with the peel). Serotonin can also cause nausea; ginger is an effective antiemetic b/c it blocks serotonin receptors in the stomach. The point is, this probably would not be a good idea, because 1) there are known toxic effects of serotonin 2) the mentioned research didn't even study depression 3) there isn't any evidence regarding the safety of consuming banana peels 4) any perceived effect would be minimal, probably placebo."
12/28/2013: Mike 62 from Denver, Colorado replies: "Chris: I apologize for coming across as a know it all who knows everything. I watched a video of primates and master herbalist Paul Haider eating banana peels. First I make a banana peel smoothie. Then I drink water where a lemon peel has been soaking. Next I skin a watermelon and eat the rind. Juice is mostly sugar and water. Peels have most of the nutrients. This is why gardeners put them in their compost."
[YEA] 01/27/2013: Anon from Anon: "Bean soup made with a large ham bone boiled in it with the beans. You could try chicken soup with the bones boiled in it, too. It's particularly good with a little cayenne pepper or jalepenos in it. Some people say put a little vinegar in the water to help get the minerals out of the bones."
02/06/2012: Andrea from Bismarck, Nd, United States: "Hello, Just looking for some feedback on a foot soak recipe I just concocted:
Looking to remedy arthritis for my dad, soften calluses and eliminate foot fungus. Please tell me what you think, I'm using it right at this moment :)
10/29/2009: Tricia from Ireland: "My Mom made what she called a healthy gravy by letting any fat or residue left in a pot or pan reduce to just prior to burning then add a tablespoon or two of water and stir. This gave you use of the leftover nutrients without any E no's added. I usually do it but add milk instead of water cos I prefer white sauces. If I want to make a fancy sauce I add the herbs as necessary. You can learn which herbs to use by reading the ingredients on the back of the packets at the supermarket. I get annoyed when I see "Herb mix" printed on them because then I can't copy it."Replies
03/17/2010: Joyce from Joelton, Tn. replies: "Hello to Tricia, Phil & others interested in scratch cooking,
Tricia, you have the basic gravy recipe, but you can vary it more than with milk. Tomato gravy used to be one our favorites as a child. Just use your recipe for basics but use tomato juice for part of the water.
For those interested in "red eye gravy", you start with drippings left in skillet from frying country ham, then use coffee for the liquid instead of water."
[YEA] 10/29/2009: Sheena from Glasgow, Scotland: "Hummus Recipe
1 ordinary sized can of chick peas
3 - 5 tablespoons of water (decide on your own preferred consistency)
Half to 3/4 juice of lemon
Half clove - 2 cloves of garlic (half is not too garlicky, but I've had complaints from 1 - 2 cloves, but I like it!)
Huge heaped teaspoon of peanut butter
3 - 4 tablespoons of sunflower oil (again decide yourself on how oily you want it)
Half - 3/4 teaspoon of cumin powder
Sea salt & ground pepper to season
Pour chick peas into a sieve and rinse well. Put all ingredients into a container - I use a measuring jug - and whiz with a hand blender.
I like to eat this with toasted whole meal pita breads, raw carrot and raw broccoli. You can also spread it on toast or crackers.
Not sure how long this safely keeps for, but I've kept it in the fridge for 2 - 3 days and it has been absolutely fine."
Indo Japanese Miso Soup
01/21/2013: Ed2010 from Oakville, Canada: "Ok this my new recipe for cold, congestion, sinus, immunity and digestion. The first part of the recipe is from South Indian cuisine and the final addition is from Japanese Cuisine. So I named it INDO JAPANESE MISO SOUP.
1. 1 Tomato - Diced
2. 1 peeled Garlic - Crushed
3. 5 Peppers - crushed or powdered
5. 1/4 teaspoon - Turmeric Powder
6. 1/8 Chilli Powder (Cayenne Pepper Powder)
7. 300 ml water
8. 1 Table spoon Red Miso
I prefer Red Miso, as it has fermented Soy and Brown Rice. Brown Rice has richer amino acid profile.
1. Boil water in medium heat
2. Then add Tomato, garlic, pepper powder, turmeric powder and chilli powder.
3. Boil it in medium heat for 10 mins.
4. Switch off the heat.
5. After 2 mins or when the soup heat starts to decrease. Add 1 table spoon of red miso paste and mix it well. no need to add salt as miso has salt.
Now delicious Indo Japanese Miso soup is ready.
Don't add miso in boiling soup, it will kill the good bacteria and yeasts.
Any feedback is appreciated.
Good Health. Thanks"
10/29/2009: Haycee from Gauteng, South Africa: "Here's an easy basic recipe for one pizza - double or triple ingredients if you want to make more than one at a time:
1 cup of flour of your choice - plain, wholewheat etc. Add about a tsp of instant yeast, a shake of sea salt, a small pinch of sugar and half a cup of lukewarm water. Mix together and knead until smooth. Kneading is basically bashing the dough about a bit - just in case you have no experience in this department. It sounds like more work than it really is. You could finish making the dough within five to ten minutes.
Cover the dough and leave to rise in a warm place (about 30 minutes). Meanwhile make the sauce. Saute (lightly fry) about 1 tbs of finely chopped onion in a bit of olive/coconut oil. Add a large chopped tomato or two, salt and a small pinch of sugar, and simmer. When the sauce has thickened, take it off the heat and add some finely chopped garlic and any herbs you like. I like thyme.
While the sauce is cooking, prepare the base. Take the dough, which should by now spring back when you lightly press it with a finger, roll it into a ball and flatten into a lightly oiled round pizza tin or shape it on a baking tray. Spread sauce over base, add toppings of your choice, sprinkle with about a third to half a cup of grated cheese (does not have to be mozzarella - I often use cheddar or gouda), sprinkle some extra herbs on top if you prefer, and pop it into a hot oven of about 400deg C. Bake until the cheese is bubbly and the base is firm - about 15 minutes."
10/30/2009: Haycee from Gauteng, South Africa replies: "Oops, oven too hot! The temp. for the pizza recipe should be about 400deg F or 200deg C."
11/20/2009: Nobody from Somewhere, Usa: "I am a 40yr woman that "hates" vegetables. I know this sounds awful, but true. I eat lots of meats and can stand very few vegetables so my diet is limited as far as healthy eating goes. I would like to change this though as I am starting to have health issues-acne, leaky gut, thyroidism, candida. If anyone has any recipe ideas to help I sure would appreciate it. Thanks and God Bless."Replies
11/21/2009: Amanda from Cape Town, South Africa replies: "Hi,
I love veggies, but here are a couple of hints for disguising the tastes of some of the more pungent ones.
1) cruciferous veggies: cauliflower, broccoli,broccoli rabe etc. If baked with a dairy-based sauce (i.e. cheese or cream) it neutralizes the strong flavor. Interesting research on this some years ago--I read about it in Prevention Mag.
2)Cauliflower Recipe--my fav!
Wash/break apart head of cauliflower. Steam in micro or on stove until very soft. Cool.
Put the cool veg into the blender with couple grinds of nutmeg, sea salt, cracked pepper and 15g soy protein powder or white beans and milk enough milk to blend easily to mashed potato consistency.
Heat it up to serve as veg or add more milk or chicken broth for soup. If the cauliflower is very pungent, add a couple of pinches of sugar. Taste it while blending to get the mix right.
This is good with steamed (or canned) pumpkin, squash, zucchini and/or roasted red peppers, too.
3)Add vegetables to macaroni and cheese or mashed potatoes in the amount you can stand!
There are lots of great recipes on the Center For Science in the Public Interest web site and Yoga Journal and top site for veggies...dah dah dah dah...Vegetarian Times.com! Not all veggie eaters are veggie lovers..there are lots of ideas. Good luck with the greens!"
11/22/2009: Mary from Columbiaville, N.y. replies: "Try green smoothies. Do a search on the web. You'll need a good blender, but you blend green leafy vegtables with fruit and it is delicious. It also breaks them down so the body can digest them more easily. My energy level has gone through the roof. You can actually add many different veggies. I'm still experimemting."
11/23/2009: Merryanne from Orange City, Florida, USA replies: "Hi Amanda,,,,How about adding garlic?? I am joking, kinda, but I put onion and garlic and green peper in everthing,,,but I do plan on trying the ground greens, I think it is very healthy, and a fix it for taste. Meryanne in FL"
11/23/2009: Napsac from Portland, Maine replies: "Something we have for breakfast every day is great. A fruit/vegetable juice. Put some bananas, strawberries, raspberries, mango, maybe some coconut oil,...add to that maybe some carrots, kale, avocado. And then maybe a little almond butter. Or, come up with some more of your own additions. I look forward to it every morning! The vegetables will not be the center of attention. I hope this helps!"
Roasted Garlic and Tomato Soup
[YEA] 01/02/2011: Deirdre from Earth Clinic: "For those craving more garlic in their diets, a friend of mine recently sent me a recipe from England for Roasted Tomato and Garlic soup that I have used over and over in various dishes, like lentils and pasta, with slight ingredient variations. This is such a delicious recipe, let me tell you! The soup is yummy, but I did found it quite acidic, so be forewarned if you suffer from acid reflux. Better if you only use half a head of garlic rather than the entire head as the recipe states. Please let me know if you make it and come up with any additional creative variations!
ROASTED TOMATO AND GARLIC SOUP
2kg/4½ lbs large ripe plum tomatoes, halved
1 garlic bulb, cut in half horizontally
2 large red onions, peeled, quartered
Few sprigs fresh thyme
1 tbsp golden caster sugar (superfine sugar)
Sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
250ml/9fl oz vegetable stock (optional)
100ml/3½ fl oz single cream (optional)
Few drops balsamic vinegar (optional)
Heat the oven 375 degrees. Place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly. Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth. If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add balsamic vinegar, to season, if you like.
Using the above but blending just half a head of the peeled and roasted garlic, I pulsed the ingredients in the blender and then stirred half the recipe into two cups of cooked red lentils. Add more of the sauce if you want lentil soup.
I substituted dried oregano for fresh thyme during the roasting process. I did NOT use any of the optional ingredients. I then pulsed the ingredients in a food processor and added about 1/8 teaspoon of cayenne and some fresh basil. I also used a teaspoon of honey instead of caster sugar. Most delicious pasta sauce ever!! I served it over rice pasta.
The above 3 recipes taste better the second day, but who can wait!
Get ready for a most delicious, lingering aroma while the tomatoes and garlic are roasting in the oven!
A hint of butter added the soup/sauce right before serving brings out the flavor."Replies
01/02/2011: Francisca from Michelbach-le-bas, Alsace, France replies: "I made this recipe in the past or else a very similar one but I think that it is the same, by a British chef Delia Smith. Delicious indeed and the idea of making the sauce seems quite nice too but.... Shouldn't the garlic be eaten raw or almost in order to work healthwise? I try to cook it very little or not at all but sometimes I roast it as well just because we love it! When I roast potatoes in the oven I often add garlic cloves and roast at the same time. Lovely with lam as well.... Or else cut the garlic head in two, season with a bit of salt, pepper and herbs, wrap in a bit of foil and roast in the oven. Great with drinks, on bread! There is also a lovely traditional Austrian soup with loads of garlic, the recipe can be found on the Internet!"
[YEA] 04/05/2010: Annonymous from Manitowoc, Wisconsin, Usa: "Make a batch of scrambled eggs and add a heaping teaspoon of basil and a teaspoon or so of turmeric. Add some (real) cheese."
Swiss Chard Minestra
01/12/2014: Kelly from Cambridge, Ma: "I recently fell in love with Swiss Chard of all varieties - green, red and rainbow. I make a Minestra that contains all three varieties, along with a head of celery leaf, cannellini beans, onion, garlic, olive oil, chicken broth and tomato paste. It is absolutely delicious and I've been eating a huge bowl of it every day. (And by 'huge', I mean the size of a med. mixing bowl! ) :)
It's like a multivitamin in a bowl, which is great, but I wondered if in my case, it might be too much of a good thing? I'm 56 and long past menopause and wondered if all of the iron in my huge bowls of Swiss Chard every day might actually be detrimental?
Looking forward to your wisdom. Thanks!"Replies
01/12/2014: Theresa from Mpls., Mn replies: "Kelly, I have no answer for you, but I surely would like your recipe!!
Sounds absolutely delish!!"
01/12/2014: Om from Hope Bc Canada replies: "Kelly from Cambridge, Ma. Hey, Kelly, my mouth is watering. Would you let us have that recipe, Pleease? Namaste, Om"
01/12/2014: Noelle from Minneapolis, Mn replies: "I'd love Swiss Chard recipe, please."
01/12/2014: Mike62 from Denver replies: "Kelly: A green smoothie with any blender is required because the nutrients are locked up in the cellulose. Fermentation neutralizes the goitrogens. A wealthy man recovered from deaths door because baby leaves have growth factors, steroids, and hormones not in mature leaves."
01/13/2014: Kelly from Cambridge, Ma replies: "Hi Om, Theresa and Noelle.
I'm more than happy to share the recipe, but bear with me as it wasn't one that came from a book with specific instructions and ingredient amounts. I watched an Italian friend make it and pretty much winged it, so the measurements are approximate.
2 Heads green Swiss Chard
1 Head red Swiss Chard (or rainbow chard)
1 Head Chinese celery (stalks are very thin w/ lots of leaves)
1 Large and 1 medium onion, chopped
3-4 cloves garlic, chopped
1/2 Carrot, shredded
1 15 oz. can of Cannellini Beans
6 Baby red potatoes, quartered (small'ish chunks)
1 cup Extra virgin olive oil
4 T. Tomato paste
3 Cups water
4 T Low-sodium chicken bouillon (I use a bouillon paste called Better Than Bouillon - super flavorful and no MSG.)
Stone ground corn meal
Clean all of the greens and separate the stalks from the leaves. Chop the stalks into 1-2" pieces.
In a large skillet, add olive oil, onion, garlic, shredded carrot and a couple of cups of the chopped Chinese celery stalks. Cook them over medium heat until all are tender. Add the tomato paste and incorporate into the oil. Add more olive oil if necessary as you don't want a dry mixture, you want it to be almost like a sauce. Set aside.
In a soup pot, add water and bouillon paste. Add chopped stalks from chard and what's remaining of Chinese celery. Don't boil - just let them cook on a high simmer. When almost tender, add red potatoes (first), then chard and leaves from celery. Cover and keep at high simmer until all greens are wilted. About halfway through the process, I usually use thongs to pull up some of the cooked greens from the bottom of the pot to the top so that the top greens cook well.
When the greens are wilted and the potatoes are fork tender, add the onion, garlic, tomato paste (etc.) mixture to the greens and stir well. If the mixture dried up a bit while sitting, add more olive oil to it before adding to greens. Again, you want a sauce-like texture. Add the Cannellini beans. Simmer for approximately 15 min's.
If you prefer a soup-like texture, you're done! If you prefer a thicker texture with less liquid, like I do - sprinkle the cornmeal as you stir (otherwise, it will clump) until it's nice and thick.
The dish is best if you let it sit a couple hours before eating it. It gives the tomato, garlic, onions and oil time to incorporate in to the potato and beans. And the next day, it is even yummier.
01/13/2014: Kelly from Cambridge, Ma replies: "Whoops!
In my recipe directions, I meant to say that I use tongs to pull the greens to the top of the pot, not thongs! Hahaha
Got a visual for that one that made me giggle. :)"
01/13/2014: Om from Hope Bc Canada replies: "Kelly from Cambridge, Ma.
That looks very good, Kelly, thank you for your time ad I think many on EC will enjoy your recipe. Great. Namaste, Om"
01/13/2014: Theresa from Mpls., Mn replies: "Thank you!!!
Shame about the thongs though -got my hubby all worked up now about soup for dinner tonight...........;-)"
01/13/2014: Om from Hope Bc Canada replies: "Hi Theresa-- From Om
He - I am getting a bit uneasy about Thongs?? They are kitchen tongs. I hope I am spelling it right.
I will put mine through the blender as I always do, adding cayenne pepper and make adjustment for vegan diet. I always add toasted sesame oil, just a tblsp. for extra taste. Om"
11/05/2010: Rob from Manhattan, Ny: "I find this to be quite effective when I feel a cold or virus taking hold. I prefer to use the dense European bread with the 1/8 inch slices. It has a lower glycemic index. (likeMestemacher)
-onto a toasted slice, spread a generous amount of coconut or Olive oil. -then press 1 or 2 cloves of garlic, mash evenly. -next sprinkle a tsp of Matcha powder. (whole leaf green tea powder) you should be able to purchase at a local health store or online. -cover with a spread of honey and cinnamon. Mash out evenly with a fork, it will become a dark paste. & enjoy.. The garlic, honey, and green tea powder act as powerful anti-virals... Plus I find it quite tasty."