Archive for the ‘Recipes’ Category

Grilled Late Summer Corn Salad

| September 9th, 2016

Serves 4


  • 3 tbsp olive oil, divided
  • Sliced kernels of 2 ears organic corn
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tsp. minced jalapeno
  • 3 green scallions or a small red onion, halved and thinly sliced
  • 2 cups cherry tomatoes, quartered
  • 1/4 cup fresh basil  leaves roughly chopped
  • Fresh juice from a lime
  • 2 large handfuls of mixed salad greens (enough for 4 servings)
  • 4 pieces of grilled tempeh or fresh halibut fillets, marinated in tamari.



  1. Heat a skillet over medium high heat until hot then add 1 tablespoon of the olive oil and corn at the same time.
  2. Add salt and pepper and cook, stirring occasionally, until the corn has browned some, about 5 minutes.
  3. Once the corn is done transfer to a serving bowl and mix with the minced jalapeno, sliced scallions, halved tomatoes, minced basil, lime juice, and remaining olive oil, salad greens and check seasonings. Set aside.
  4. Season fish or tempeh with salt and pepper.
  5. Wipe out the same corn skillet and heat the pan over medium heat then add the remaining olive oil.
  6. Add the tempeh or fish, (skin side down for the fish) and sauté until done, about 4 minutes. Carefully flip each piece and cook about 3 minutes longer.
  7. Divide corn mixture onto 4 plates and nestle tempeh/fish on top then serve immediately

-To your good health, Lee Newlin

Dairy Free Coconut Whipped Topping

| August 21st, 2016

Using coconut cream instead of dairy cream is far better nutritionally and the flavor of the vanilla gives it all the flavor of regular whipped cream.

-To your good health, Lee Newlin

1 12 oz can coconut milk (Thai Kitchen brand regular; not light)
1/3 Cup confectioners (powdered) sugar
½ tsp vanilla extract

Chill the can of coconut milk in the refrigerator for several hours, or overnight. This will cause the cream to rise to the top of the can. Once chilled open the can, and scoop the solid cream into a mixing bowl, leaving the coconut water behind. (save water to add to a smoothie later)
Using a hand mixer (use a stand mixer if you don’t have a hand mixer), whip the cream. Add the sugar about a tablespoon at a time, and keep mixing, until it is fully incorporated. Add the vanilla, and mix until smooth and creamy. Don’t skimp on the time to get it whipped up with lots of air.
Total mixing time will be several minutes.
Cover the bowl and refrigerate until ready to use. It’s best for it to chill for several hours before serving. Place a dollop on each slice of shortcake and enjoy!


Warming “Jamu” Turmeric Tea

| March 21st, 2016



Turmeric is an ancient Indian yellow spice used for centuries that has an active ingredient called
curcumin. It has significant anti-inflammatory properties as well as a host of other health benefits.
Turmeric is also fantastic for digestion and cleansing the liver which is the “filter” for our body.

Whenever you feel pain in joints and muscles or just want to boost your immune system,
make some Jamu or Golden Milk tea just before bedtime. Drinking turmeric tea in the morning
and evenings may make all the difference in soothing joint pain. Make sure and add black pepper as it
enhances bio-availability of turmeric as well as makes the tea invigorating. The maple syrup sets off
the earthy-acridness of the spice enough that the tea is simply delicious. Udo’s oil added at the end is full of DHA that helps with inflammation.

I use coconut milk because it is full of healthy fats and is so good for you! Turmeric tends to stain anything it comes into contact with, so be careful!

                                                                                                 -To your good health, Lee Newlin

serves 2

• 2 cups unsweetened coconut, flax, almond, hemp, soy milk or filtered water
• ½ teaspoon fresh turmeric powder
• 1 tsp cinnamon
• 1/4 tsp of freshly grated nutmeg
• 2 slices of fresh ginger
• black pepper (just a pinch)
• 1 tsp of fresh lemon juice
• 4 tsp. maple syrup or honey
• 1 tsp sesame oil or Udo oil (great for joints) (health food stores carries both)
1. Gently bring milk just to a simmer and whisk in all the ingredients, except the lemon,
sweetener and oil. Let sit for 5 minutes and then remove ginger slices.
2. Whisk in the lemon, oil and maple syrup just before serving hot.
3. For a frothy and creamy consistency use an immersion blender and blend for 10-15 seconds.
4. Top off with grated nutmeg and stir now and then as you drink so all the good stuff doesn’t settle to the bottom.



Spinach Curried Chickpea Soup

| February 5th, 2016

Our family loves curry and it loves us back with its protective compounds like turmeric which gives curry its yellow color. However, not all curries on the market contain turmeric, so be sure to read the label. This powerful soup is loaded with goodness and great flavor.-serves 6

To your good health, Lee Newlin


1 cup dried chickpeas making 3 cups cooked or 3 cups canned, drained and rinsed
1 1/2 tsp sea salt
1 medium onion, finely chopped (approx. 1 cup)
2 cloves garlic, minced
1 Tbsp curry powder with turmeric (Penzeys is a great spice company) add more if you like
1 pound small red-skin potatoes, cut in 1/2 inch dice
4 cups vegetable stock
2 cups unsweetened coconut milk (approximately one can)
1 medium organic zucchini, cut into 1/2 inch dice (around 2 cups)
6 cups spinach leaves or tatsoi chopped
Zest and  juice of 1 lime
Freshly ground black pepper to taste

1. In large pot, over medium high heat add onion and a little of the salt then sauté until softened about 4 minutes. When it begins to stick add a couple of tablespoons or so of water to release food. You don’t want to burn the food, just brown it some.
2. Add garlic and sauté for 1 minute using a little bit of water to stop any sticking.
3. Adjust heat to low and add curry powder, lime zest, a bit of salt and potatoes, stirring constantly and adding water as needed, cooking for 15 minutes
4. Slowly pour in stock and coconut milk; add chickpeas and zucchini bringing to a boil; reduce heat to simmer and cook 15 minutes more with a lid to cover slightly ajar to release steam build up, until potatoes and zucchini are tender.
6. Off heat, season with additional salt if needed, and black pepper to taste then stir in spinach and lime juice.
7. Taste and adjust flavor if needed with salt and/or black pepper and let sit covered for 15 minutes.

Glazed Carrot and Broccoli Salad-serves 4

| November 16th, 2015
Here is a great dish to bring to the holiday table and it’s healthy and delicious!
This is a beautiful dish that our family loves. Red beets, orange carrots green broccoli and salad greens make it a show stopper nutritionally and visually.
-To your good health, Lee Newlin
1 cup quinoa, rinsed well in a fine-mesh sieve
1/2 small yellow onion, chopped
2 cups of fresh broccoli tops only, broken into small pieces
3 tbsp apple cider or apple juice
3 tbsp maple syrup
1 tsp. salt and 1/4 tsp. freshly ground black pepper
2 medium carrots thinly sliced on a diagonal or julienned
1 medium steamed beet, peeled and diced
4 cups tender lettuce mix or Mesclun salad greens works perfect!
1 tbsp apple cider vinegar
Zest of one small organic lemon
1 tbsp fresh lemon juice
2 tsp dried dill or 2 tbsp fresh
1/4 cup olive oil
1. Preheat oven to 450°
2. Bring quinoa and 2 cups lightly salted water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is tender, 10-12 mins.  When quinoa is done add onion and broccoli to same pan; cover and cook for 1 minute longer and let sit for 15 minutes. Transfer all to a large bowl; let cool.
3. In a medium bowl whisk 3 tbsp. apple cider, maple syrup, 1 tsp salt and 1/4 tsp black pepper then mix in carrots to coat. Lightly wipe a rimmed baking sheet with oil then scatter carrots and roast until tender, 15-20 minutes. Let carrots cool in pan while you make the dressing.
4. Whisk dressing ingredients in small bowl until blended.  Taste and adjust if needed.
5. To quinoa bowl add beets, carrots, and half of dressing and toss to coat.
6.  Just before serving, add lettuce and remaining dressing and toss to combine.

Lee’s Arugula Garlic Pesto

| November 10th, 2015

 What a great way to use up all the arugula in our garden!  This pesto is fantastic on so many dishes and it can be frozen for all winter use.

3 cups fresh arugula
4 garlic cloves peeled and minced
1/2 cup grated parmesan cheese or use a parmesan substitute
1/2 cup pine nuts lightly toasted or chopped walnuts
1/4 tsp. sea salt
1/4 tsp. ground black pepper
1 cup extra virgin olive oil

Blend everything in a food processor or high speed blender until thoroughly smooth. Seal in containers and freeze for winter use.  This is delicious!!

Cucumber Bok Choy Salad

| August 18th, 2015

The health benefits of cucumbers are remarkable even though some people think that they are just filled with water and nothing else. The nutritional profile of cucumbers is quite high making them one of the best foods to include in your healthful arsenal of great recipes. This flavorful, easy to make, refreshing dish makes a perfect summer meal as well as a cleansing detox combo with cucumbers and bok choy.  It has been a great summer dish in our home.  While a spiralizer (like what you see in the image above) makes this meal come together quickly, if you don’t own one you can just slice the deseeded cucumbers with knife.  Do place them on paper towels to absorb excess moisture.

-To your good health, Lee Newlin


1. 1/4 cup organic peanut butter
2. 1-2 tbsp maple syrup (depending on how much sweetness you like)
3. 1 tbsp tamari sauce
4. juice of fresh 1/2 lime
5. 1/2 tsp sea salt
6. 1/2 tsp chili sauce
7. 1 tsp toasted sesame oil
8. 2 bunches baby bok choy or 1 bunch regular bok choy
9. 1 English cucumber organic (leave the peel on as it has loads of vitamin C)
10. 2 green onions sliced thinly
11.1/2 cup green bell pepper sliced thinly
12. chopped cilantro and chopped raw peanuts


1. In a small mixing bowl combine peanut butter, maple syrup, tamari, lime juice, sea salt, chili sauce and toasted sesame oil. Chill in refrigerator.

2. Thinly slice bok choy into slivers, chop some cilantro and peanuts for garnish

3. Run cuke through a spiralizer or slice into half moon pieces

4. To remove as much liquid out of the cucumber as possible, place on several paper towels and chill for at least an hour in the frig. This procedure prevents a soggy salad.

5. When drained of excess water, combine cukes with boy choy, onions and bell pepper in a large bowl and toss gently and return to frig until ready to serve shortly.

6. Just before serving add peanut sauce, a bit at a time, to cucumber and bok choy tasting as you go.

7. Serve immediately garnished with minced cilantro and chopped raw peanuts

Chocolate Chip Cookies Reinvented

| March 5th, 2015

This is a nutrient dense cookie that packs a lot of flavor with good food that most everyone can enjoy. The gluten, dairy and processed sugar is replaced with great ingredients that our bodies can use to stay healthy. -To your good health, Lee Newlin

3 cups cooked chickpeas or 1 can (15 oz) chickpeas, rinsed and drained
1/2 cup organic almond butter or peanut butter
1/3 cup pure maple syrup or honey
2 tsp vanilla
1/2 tsp sea salt
1/4 tsp baking powder
1/4 tsp baking soda
1/3 cup chocolate chips plus 2 tablespoons for topping

• Preheat oven to 350 degrees F and grease a mini muffin pan with12 holes
• In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips. Batter will be thick.
• Scoop batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top.
• Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown.
• Cool pan for 20 minutes on wire rack.

Feel free to add in other things according to your dietary needs like nuts, dried fruit, or other types of chocolate. Coconut flakes are great!

Kale Secrets Revealed

| January 20th, 2015

One of the biggest obstacles people face when it comes to eating dark, leafy greens like the kale above is figuring out how to prepare them to make them taste delicious. Many older greens can taste bitter and tough when undercooked or mushy when overcooked. Knowing how to create tender, flavorful greens anytime of the year requires learning a few tricks like I’ve listed below. Once you’ve tried a few of these ideas you’ll be including these wonderfoods in many meals to come.                                           -To your good health, Lee Newlin

• Keep greens chilled in the refrigerator. They’ll keep for 5 days if in the proper storage bags ( I recommend “green bags” which remove ethylene gas from produce and are reusable) Use them as soon as possible to reap the health benefits fully. Do not wash kale before storing in the refrigerator as exposure to water encourages spoilage.
• Remove any thick stems (just hold the kale upside down by the stems and strip the leaves off with your hand), then stack large greens on top of one another, roll them into tight bundles and slice into thin ribbons. Don’t compost the stems!  They are loaded with nutrition and if finely chopped, can be sautéed along with onion. To get the most health benefits from kale, let sit for a minimum of 5 minutes after cutting and before cooking. Sprinkling with lemon juice while allowing the kale to rest prior to heat  can further enhance its beneficial phytonutrient concentration.
• Blanching reduces bitterness and softens the tougher greens of winter, which is useful if you want to follow up with a quick stir fry or to freeze them for later use. To blanch kale, stir stripped leaves into boiling water for a minute or two, drain, then immediately plunge into a bowl of cold water. Proceed with your recipe.
• Braising tenderizes and adds a deeper flavor. To braise, slow cook 1 pound of greens in 1/2 cup of salted cooking liquid (stock or wine or water) for about 20 minutes or until greens are tender and ready to eat. You could add other flavor enhancements like minced garlic, ginger at the beginning. We like tamari (soy sauce), mirin, just a tad of toasted sesame oil, a dash or two of hot pepper sauce and plum vinegar but do taste as you add to make it your own recipe.  Another favorite combination is simply minced garlic and ginger, diced onion and vegetable stock.   Braise until tender, usually 15 minutes.  Yum!
Use in Salads:
• While kale is a go-to green for soups and braising, it also works surprisingly well uncooked in salads. The key to turning these leaves tender enough to eat raw is to use your hands to massage the sliced thinly leaves with an acid like lemon, a bit of olive oil and salt and pepper
• To prepare the kale for a massaged salad, strip the stems and cut into thin ribbons. Then add dressing ingredients and using your hands, massage them into the greens thoroughly, which “collapses” or softens the leaves. You can let the kale marinate for a bit before serving.
• Using avocado instead of the olive oil is delicious! Just rub the juice of one lemon and one chopped fully ripe avocado into a cleaned, stemmed and shredded bunch of kale, then season to taste.  Mix in a cup of diced tomatoes and you will put this recipe on your “Foolproof” and “go to” list for sure.

For Breakfast, really?:  Try adding fresh arugula on top of toast with hummus.  We cannot eat it  without these amazing and delicious greens.

Comforting Oat Berries and Mushroom Soup

| December 30th, 2014


This soup is amazing. It is loaded with flavor AND it is so good for your health. It is hard to beat the nutrition in this combination and is it ever comforting on a cold winter night!   Look for the oat berries or farro grain in your market that are semi pearled as they cook much quicker.                                                                                                                                                                    -To your good health, Lee Newlin



1/3 cup dried mushrooms like porcini
1 pound fresh mushrooms (button, cremini, shiitake or a mixture)
4 cloves garlic, minced
1 large yellow onion, diced
2 medium carrots, diced
1 large stalk celery diced
3 tablespoons of your best olive oil
3/4 cup oat berries, farro, pearled barley, or spelt, rinsed (oat berries are gluten free)
6 cups vegetarian or organic chicken broth or stock
1/2 cup Madeira wine
1 tablespoon tomato paste
Sea salt and fresh ground black pepper to taste

1. Cover dried mushrooms with 1 cup boiling water, and set aside for 20 minutes.
2. Prepare fresh, cleaned mushrooms, garlic, onion, carrots and celery and set near the stove for the soup assembly.
3. Heat a heavy-bottomed soup pot over medium heat.
4. Add olive oil, onions, carrots and celery and sauté until onions begin to color, about 10 to 15 minutes. Stir often.
5. Add garlic, and sauté for 30 seconds.
6. Add fresh mushrooms, and cook until they begin to release liquid, about 5 to 10 minutes. Raise heat and add oat berries and sauté until it begins to color.
7. Add broth, wine and tomato paste.
8. Drain dried mushrooms and finely chop; strain mushroom-soaking liquid to remove any grit and add to pot along with the reconstituted mushrooms.
9. Season with sea salt and freshly ground black pepper, and simmer for about 40 minutes, until barley is just tender. Adjust seasonings and serve with minced fresh parsley or chives and/or a dollop of crème fraîche, (optional of course).