I wanted to show you what the recipes look like in the Whole Foods Binder System. I have continued to use the Binder and teach out of it since I developed it 2 years ago to keep track of my healthy recipes and stay organized.
In the Whole Foods Binder System each recipe has a tip at the top just for fun:) Each recipe also has a color dot in the upper right hand corner signifying if the recipe is starchy, neutral or protein based for optimal food combining. The binder has an information section that explains food combination and how the colors work.
The recipes in the binder cover Breakfasts(Smoothies and Juices), Lunches, Main Meals, Vegetable Side Dishes, Desserts, and others(almond milk, sprouting beans).
I am continuing to write and try out new recipes that I will make available to add to the Binder. I am excited to have this to offer because it helps me so much! and is a good resource when you are trying to learn more about nutrient dense foods.
Thought I’d share. 🙂
This is a salad from my Whole Foods Binder System that we love:) We have a bunch of people in our house this weekend and this salad went together easily and is filling lots of bellies. We had 31 people spend the night last night! (Family’s from out of town)
We put pasta, bell peppers, red onion, olives, tomatoes, broccoli, and a blend of vinaigrette dressings in it for an awesome lunch. Sometimes we add sprouted beans, grated carrot, cubed zucchini, and raw corn. It’s a flexible salad so it’s nice to be able to add whatever you have in the fridge.
I’ve got to get back to the party!
This soup is very easy and full of flavor. All of the ingredients can be grown in your garden for the very beat flavor and nutrients.
First I sautee bell peppers,onions, and mushrooms in a little bit of tomato juice from the can of tomatoes I will add later.
When they are soft I add a large can of diced tomatoes or cut up fresh ones and I add some Italian seasoning. To make the flavor even better I add some homemade vegetable broth powder.
I let it all simmer together for a few minutes then let it cool and gobble it up:)
If you want to you could add browned hamburger and have it over pasta. That is not a good food combination if you have any sort of digestion problems or want to lose weight. You would be better off having the pasta OR the meat. Me, I like it without either of them.
I don’t have a picture for this one because it was eaten way before I thought of taking a picture!
This recipe is not vegan friendly. It does have milk and cheese in it which I and a few of my family members need to stay away from, but it is a great way to use turnips and it was sooo good.
Augratin Turnips and Potatoes
2 cups very thinly sliced turnips
2 cups very thinly sliced potatoes
1 medium onion, peeled and finely sliced
2 Tablespoons melted butter
1/2 cup milk
1/8 grated nutmeg
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup grated Swiss cheese
Toss together the turnips, potatoes, onions and melted butter.
Cover and put in a 375 degree oven for 30 minutes.
While turnip mixture is cooking, combine milk, nutmeg, pepper and salt.
Bring to a boil and take from heat.
When turnip mixture is done, take from the oven and stir in half of the cheese.
Pour the milk mixture over the turnip mixture.
Cover turnip mixture with the rest of the cheese.
Put turnips back in the oven without a cover.
Cook for 20 to 25 minutes
My 12 year old son made lunch today. He sauteed onions and carrots in olive oil and added them to a pot of boiling soup stock that we had saved and frozen. He also put in diced potatoes. On the table he put raw veggies and a dish of hummus to dip them in. I’m going to go read Island of the Blue Dolphins to the boys while they eat and then have some for myself.