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Weekly Health Tip – Recipe from Dr Jocelin – Southern Collard Greens!

Dr Jocelin demonstrates and shares her recipe for Southern Collard Greens.

2 Tbsp salted organic butter

1 large organic onion, chopped

2 cloves organic garlic, sliced

1/2 tsp organic ground black pepper

3/4 tsp Himalayan salt

1 lb fresh organic collard greens, stems removed and coarsely chopped (found this week at Whitaker’s!)

3 C organic chicken broth

1-2 Tbsp organic brown sugar

1/2-1 1/2 tsp Bragg’s organic apple cider vinegar

Put the butter and onion in the skillet. Cook over medium heat for about 3 minutes, or until the onions are beginning to turn translucent. Add the garlic, black pepper, and salt to the pan and cook 1 more minute. Next, add the collard greens and sauté for 2 minutes. Then add the chicken broth, brown sugar, and apple cider vinegar. Bring to a boil, then cover and reduce to a simmer. Simmer for about 45 minutes. Once the collards are tender and without bitterness, serve hot.

This is a recipe based on the delicious organic collard greens Dr Jocelin recently enjoyed at the Farm to Table Organic Restaurant in Indianapolis called Trader’s Point Creamery while there for training.

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Recipe – Whole Wheat Pancakes

These are some of our favorite pancakes.  We love to make them and top with butter, fruit such as peaches, and whipped topping.  Yum!
 
2 cups whole wheat flour
1 Tbsp baking powder
1 tsp salt
3 Tbsp sugar
2 eggs
5 Tbsp applesauce or oil
1½ cups milk
 
Place all ingredients in a bowl.  Whisk together until smooth.  Cook on a hot griddle.

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A Fall Treat

Pumpkin Cookies
I love to fix these around Thanksgiving.  My dad calls them pumpkin pie in your hand cookies.  They are quick to disappear.

2½ cups flour                             1 Tbsp baking powder
1 tsp salt                                     2 tsp pumpkin pie spice
½ cup butter                               1½ cups brown sugar
2 eggs                                         1 cup pumpkin
½ tsp lemon extract                    ½ tsp vanilla
1 cup nuts

Combine butter, brown sugar, eggs, pumpkin, and extracts.  Add the flour, baking powder, salt, and pumpkin pie spice.  Add the nuts.  Place small mounds of dough on the cookie sheets.  Bake for 8 – 10 minutes.  Cool and Ice.
Cookie Icing: Beat together ½ cup butter, 4½ cups powdered sugar, 4 Tbsp milk, and 1½ tsp maple extract.  Spread over cooled cookies.

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Hot Hamburger Dip

We had this for my parent’s surprise 25th wedding anniversary party.  My close friend’s mom and two other families fixed the food, and this was one of the dishes.

2 lb hamburger, cooked                                  2 pt mild salsa
2 lb American cheese, cubed                          Organic Tortilla Chips

Combine hamburger, salsa, and cheese in a crockpot.  Heat until cheese melts, stirring frequently.  Keep warm.  Serve with tortilla chips.  This recipe can easily be divided in half.  Leftovers reheat nicely on the stovetop.

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Dr Jocelin’s Recipe – Breakfast Smoothie

My mom invented this one morning when she was in a creative mood.  An absolute favorite at our house.

1 cup of our locally made vanilla yogurt
1 cup milk
1 tsp Lafaza Vanilla
¾ – 1 cup fruit

Combine all ingredients in the blender.  Use whatever kind of fruit or combination of fruit you would like.  Some family favorites are Strawberry, Blueberry, and Peach.

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Dr Jocelin’s Recipe for Chicken and Shiitake Mushrooms

How about a great easy way to use those healthy Shiitake Mushrooms?

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup sesame seeds
  • 2 tablespoons olive oil
  • 1/2 pound sliced fresh shiitake mushrooms
  • 4-1/2 teaspoons minced fresh gingerroot or 1 to 1 1/2 tsp ground dried ginger
  • 2 garlic cloves, minced
  • 4-1/2 teaspoons soy sauce
  • 1-1/2 teaspoons butter
  • 1 cup heavy whipping cream
  • 1-1/2 teaspoons mustard
  • Hot cooked rice

DIRECTIONS

Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. Place sesame seeds in a shallow bowl; dip chicken in sesame seeds.
In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
In the same skillet, cook and stir the mushrooms, ginger and garlic in soy sauce and butter for 3 minutes. Add cream and mustard; cook and stir for 6-8 minutes or until thickened. Serve sauce with chicken and rice. Yield: 4 servings.