By Joanne Aponte, ND onJune 26, 2017
Here is a yummy recipe for an anti-inflammatory protein drink. This is one of my favorites. It’s a great breakfast alternative or snack. Best part, it contains several of the most medicinal and anti-inflammatory spices – turmeric, ginger and cinnamon! 2 cups water or nut… Read More
By Sarah Axtell, ND onMay 3, 2017
This is a healthy twist on an all-time favorite- fish sticks! You can use any kind of white fish- halibut, tilapia, cod, sole, or pollock. Buy wild caught if possible! Serve on top of a taco salad or along side this… Read More
By Joanne Aponte, ND onApril 24, 2017
This is a super simple, fast and delicious ethnic meal. Even my children like this one!! Masala Sauce 2 cloves chopped garlic 1 medium chopped onion 1 14 oz can tomato (sauce or diced) 1 can coconut… Read More
By Sarah Axtell, ND onMarch 20, 2017
This pesto is like running a little cellular vacuum through the body to tidy everything up. The parsley and cilantro in particular are excellent detoxifiers; parsley works on the blood and kidneys, while cilantro cleans up the liver. Mint, cumin and paprika make this an… Read More
By Sarah Axtell, ND onFebruary 17, 2017
IN THE PRESS: This recipe was featured in Natural Awakenings Magazine in 2021 This is one of the easiest soups you’ll make. Like most of my soups, I included turmeric and ginger- the two anti-inflammatory super-spices. Soups are a great vehicle to include these… Read More
By Sarah Axtell, ND onNovember 27, 2016
Fall is here, and I am a big fan of Eating with the Seasons. Pumpkin is a seasonal food that can be easily added to baked goods, soups, cookies and smoothies. These Pumpkin Bars are easy and delicious- truly a taste… Read More
By Sarah Axtell, ND onNovember 18, 2016
Think beyond guacamole! The uses for avocado are endless. I’ve made it into chocolate mousse, and I frequently add it to smoothies to make it extra creamy and filling. This smoothie contains not only avocado but also peanut butter. The good fat content… Read More
By Sarah Axtell, ND onNovember 11, 2016
Buckwheat is rich in minerals (particularly magnesium), vitamins, and antioxidants. In fact, when compared to quinoa, buckwheat has almost 10 times more antioxidants. Like quinoa, buckwheat is not actually a true grain, but it is a seed rich in protein. Buckwheat is considered… Read More
By Sarah Axtell, ND onSeptember 10, 2016
IN THE PRESS: This recipe was featured in Natural Awakenings Magazine in 2021 Sometimes you just need a creamy dressing. Oil and vinegar gets boring so this is where tahini comes in. Tahini is sesame seed butter (often a main ingredient in hummus). Tahini… Read More
By Sarah Axtell, ND onJuly 17, 2016
I created this recipe on a whim- you know, one of those “How can I get rid of the remaining items in my fridge” recipes. And it turned out to be so delicious and especially aesthetically pleasing. I love purple cabbage because it contains anthocyanins,… Read More
By Sarah Axtell, ND onJuly 9, 2016
If I could only use one herb for the rest of my life, it would be turmeric. It really is a “cure-all.” Turmeric is the spice that gives Indian curry it’s yellow hue. The active ingredient is curcumin, which has potent anti-inflammatory and antioxidant properties. Read More
By Sarah Axtell, ND onJuly 2, 2016
This is a perfect summer salad. Sometimes I get sick of green salads and need to spice it up. And nutritionally, you cannot go wrong with this salad as it is packed full of cancer-fighting, free radical- scavenging antioxidants. Ingredients 2 tbsp orange juice… Read More
By Sarah Axtell, ND onJune 6, 2016
Ingredients- Quick Collard Greens 1 large bunch of collards 2 tsps salt Ingredients- Coconut Peanut Sauce 1/4 cup creamy peanut butter 2 tsps maple syrup 2 tsps tamari (gluten-free soy sauce) 1 tbsp brown rice vinegar 2 tsps grated fresh ginger 1 can coconut… Read More
By Sarah Axtell, ND onJune 6, 2016
Why not add broccoli to your favorite guac recipe? Broccoli is part of the cruciferous vegetable family and contains potent anti-cancer compounds. It is also a powerful detoxifying food. The fat in the avocados helps with the absorption of many of the vitamins and minerals… Read More
By Sarah Axtell, ND onJune 6, 2016
A healthier twist on an old favorite- fried rice! Ingredients 1 head cauliflower, about 2 pounds (or 2 bags of “riced” cauliflower in frozen section at Trader Joe’s) 3 tbsp coconut oil 3 tbsp red curry paste 2 tsps coconut sugar 2 tbsp… Read More
By Sarah Axtell, ND onJune 6, 2016
This sauce can be added to anything and everything to boost nutrient density and flavor in your meal. I like to use it on top of fish and chicken, but it also makes for a nice salad dressing. It contains parsley and lemon, both of… Read More
By Sarah Axtell, ND onMay 10, 2016
Eat more greens! This is yet another way to enjoy kale. I use miso paste in the dressing rather than anchovy paste found in traditional Caesar dressing. Miso is equally flavorful, providing that umami flavor that is classic in a Caesar salad. Miso is… Read More
By Sarah Axtell, ND onMay 8, 2016
This pie is for all of you chocolate lovers out there! It is rich in antioxidants thanks to the cacao powder. And the coconut oil lends a rich creamy texture. Enjoy! Chocolate Mocha Pie For Crust: 1 1/4 cups gluten-free oats 3/4 cup… Read More
By Sarah Axtell, ND onMarch 20, 2016
This quinoa dish is sure to transform all of you quinoa-haters into quinoa- lovers. The key to quinoa is a good dressing to add liveliness to the ever-so-bland, plain super-grain. I like quinoa because it is full of protein and will not spike your blood… Read More
By Sarah Axtell, ND onFebruary 28, 2016
When you are sick of salads but yet you still want to consume cleansing green leafies, try this soup! This makes a big batch so you can enjoy during the week for an easy lunch and freeze some for later. Nutrition facts: This soup is… Read More
By Sarah Axtell, ND onJanuary 17, 2016
This is a beautiful dish- rich in color and flavor. It is really easy, especially if you already have a pesto handy. I try to keep pesto in the freezer for easy dishes like these. This is a Low-FODMAP diet recipe. Read More
By Sarah Axtell, ND onOctober 25, 2015
As Thanksgiving is approaching, you might consider serving this in place of the traditional (and not so healthy!) green bean casserole. This side dish takes 10 minutes max. The Citrus-Sesame Sauce is good on any veggies, but I particularly like it on green beans. You… Read More
By Sarah Axtell, ND onAugust 29, 2015
I find it difficult to make a good curry. My ultimate comfort food is thai take-out- so warming, savory and creamy. I think I have finally mastered a homemade curry. You can make this vegetarian if you like with tofu. Or you can use organic… Read More
By Sarah Axtell, ND onJuly 3, 2015
Not every meal needs to contain meat. I do think “happy meat” (grass-fed, organic) can be included as part of a healthy diet. Eating sustainably-raised, “happy meat” is not likely harmful and can be beneficial by stabilizing blood sugar, increasing HDL (or good cholesterol), decreasing… Read More
By Sarah Axtell, ND onJune 27, 2015
Too busy to cook? Dedicate a Sunday to prepare these freezer-friendly, healthy meals in advance. Simply pull them out in the morning of a busy day and allow to thaw on the counter-top. When you get home, you have a fast and easy meal that… Read More
By Sarah Axtell, ND onJune 22, 2015
It is officially summer! As the temperature warms up, we tend to gravitate toward fresh, cooling foods, such as salads. This is a new take on a traditional cabbage slaw. Tangy and sweet with lots of crunch. It is a nice way to… Read More
By Sarah Axtell, ND onJune 14, 2015
My husband often makes these as a treat in our house. They are delicious and could not be easier. Rather than reach for potato chips when craving something savory, try these Curried Nuts. They are also a great way to incorporate the super-spice, turmeric, in… Read More
By Sarah Axtell, ND onJune 14, 2015
For a play on pesto, try this Green Pea Pesto. It is great as a dip for raw veggies. It also works well on top of fish or chicken. Green Pea Pesto Ingredients 1 16 oz bag of organic frozen peas, thawed… Read More
By Sarah Axtell, ND onJune 10, 2015
INGREDIENTS 1 ripe avocado ¼ c. cocoa powder ½ c. full-fat coconut milk 3 T. honey or maple syrup 1 t. vanilla pinch salt INSTRUCTIONS 1. Process all the ingredients until very smooth (add in a splash or two more of liquid if needed) 2. Read More
By Sarah Axtell, ND onJune 7, 2015
I love making hemp milk, by blending raw hemp seeds and water. Hemp milk is a fantastic alternative to dairy, soy and nut milks for those people suffering from food sensitivities. Try making it yourself (trust me- it is SO easy) to reduce your consumption… Read More
By Sarah Axtell, ND onMay 9, 2015
Creamy Spinach Salmon Ingredients 1- 16 ounce bag of frozen chopped spinach 1 can coconut milk 3 tbsp Gluten-free soy sauce (Tamari) 2 tsp dijon mustartd 2 tsp Italian blend of herbs- oregano, thyme, basil Salt and pepper to taste… Read More
By Sarah Axtell, ND onMay 1, 2015
This is a regular in my house as it is SO easy and delicious. I often make it on the weekends and freeze half of it for later meals. It is anti-inflammatory due to the turmeric and ginger and SCD-friendly (adheres… Read More
By Sarah Axtell, ND onApril 3, 2015
Spring is a time to enjoy cleansing asparagus. This recipe contains miso, which is a fermented soy paste available at most health food stores. It adds big flavor and boosts the immune system as it contains gut-healthy probiotics and… Read More
By Sarah Axtell, ND onMarch 1, 2015
Cilantro is rich in chlorophyll. Chlorophyll is the “green blood of plants.” Chlorophyll closely resembles a component of our red blood cells, hemoglobin. The hemoglobin in our blood is virtually identical to the molecular structure of chlorophyll. This means that it is a powerful… Read More
By Sarah Axtell, ND onMarch 1, 2015
I often recommend the Specific Carbohydrate Diet (SCD) for my patients with IBS or IBD (Inflammatory Bowel Disease), such as Crohn’s and Colitis. The premise of the diet is to limit/avoid complex carbohydrates (ie. disaccharides, such as lactose and sucrose) along with starches, such as… Read More
By Sarah Axtell, ND onJanuary 12, 2015
This is one of my favorite winter soups. First, it is absolutely delicious and satisfying on a cold winter day. Secondly, it is full of immune boosting nutrients, such as vitamin C. And lastly, it contains powerful anti-cancer compounds, such as indole-3-carbinol found in cauliflower,… Read More
By Sarah Axtell, ND onJanuary 11, 2015
Many creamy soups are thickened with flour and filled with cream. When it comes to soup, always be sure to ask about ingredients when dining out and read labels carefully at the store. Just because you have a gluten or dairy sensitivity does not mean… Read More
By Sarah Axtell, ND onJanuary 4, 2015
This is my go-to recipe in the winter for cooking those green leafy nutrition power houses: kale, collard greens, rainbow chard, and/or spinach. This recipe is warming, easy and detoxing. What more could you ask for?!I typically double this recipe so I can have an… Read More
By Sarah Axtell, ND onOctober 15, 2014
Try this figure-friendly alternative to traditionally high carb rice. Packed with nutrients, this recipe is particularly effective for its anti-cancer benefits. Cruciferous vegetables like broccoli and cauliflower are high in Indole 3 carbinol (I3C), a vegetable component known for its anti-carcinogenic, antioxidant and anti-atherogenic effects. … Read More
By Sarah Axtell, ND onOctober 15, 2014
Try this super healthy fall treat as an alternative to sugary desserts. Pumpkin and chia seeds pack a punch in this recipe chock full of dietary fiber, antioxidants, omega-3 fatty acids, minerals, and vitamins A, C and E. Ingredients: 2/3 cup unsweetened almond milk… Read More
By Sarah Axtell, ND onOctober 15, 2014
You can use this recipe as a template for any cream-style soup. For a whole new taste, try substituting spinach, parsnips, or cannellini beans for the broccoli. Ingredients: 2 garlic cloves, peeled 1 medium yellow onion, chopped 2 tbsp extra virgin olive oil… Read More
By Sarah Axtell, ND onSeptember 10, 2014
Serves 4 Pumpkin and cumin work so well together, and the addition of salty feta makes these fritters quite irresistible. Eat them just as they are, or serve them with salad and plain yogurt for dipping. Ingredients 1 can organic pumpkin… Read More
By Sarah Axtell, ND onSeptember 3, 2014
Teff is my favorite gluten-free, whole grain baking flour. Teff is an ancient Ethiopian grain, tiny in size, but packed with nutrients. It’s higher in protein than wheat, and has a high amount of calcium and thiamin (a b vitamin). AND it has 2X the… Read More
By Sarah Axtell, ND onJuly 24, 2014
Searching for new ways to get veggies into your little one? Let’s get bakin… Buckwheat Zucchini Muffins (suitable for 12 mos and beyond) While buckwheat is commonly referred to as a cereal grain, it is actually a fruit seed. It is in… Read More
By Sarah Axtell, ND onJuly 24, 2014
This recipe has the taste of a slow cooked stew, but it only takes about 35-40 mins. I used red lentils, which are very small, making them fast to cook and very soft. I make a double batch so I have some left over… Read More
By Sarah Axtell, ND onJuly 24, 2014
Forbidden rice is a black rice from Asia rich in both taste and nutritional value. It is so named because it was considered the Chinese Emperor’s rice, and anyone else was forbidden to eat it. It has a rich, nutty flavor. Forbidden rice is a… Read More
By Sarah Axtell, ND onJuly 24, 2014
These vegetable pancakes are like hash browns, but are filled with so much goodness. Unlike potatoes, these patties will not spike your glucose (ie. lower on the glycemic index). They are colorful, meaning they are rich in antioxidants. Always aim to eat lots of colorful… Read More
By Sarah Axtell, ND onJuly 24, 2014
Need a boost? Top your food with these items and turn your food from just so-so to super! 1. Ground flax seed- Add 1-2 tbsps to your favorite soups, salads, sauces, yogurt, oatmeal and cereal. Grind them in a coffee grinder to… Read More
By Sarah Axtell, ND onJuly 24, 2014
It is best to introduce solid food at 6 months. It is optimal to avoid grains and cow dairy for the first year of your child’s life. Why, you ask? It really comes down to human physiology and anatomical (intestinal) development. Babies GI systems are… Read More
By Sarah Axtell, ND onJuly 24, 2014
Is your little one hungry before bed? Maybe he didn’t get enough protein today… Or it was a challenge to get him to eat his veggies today…if so, a green smoothie is the perfect “last snack.” Try a smoothie packed full of… Read More