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Recipe Corner


Eggplant Casserole

Ingredientsegglant
1                      Eggplant, ¼ inch sliced
¼ cup              Olive Oil
1                     Onion, finely chopped
2                     Garlic cloves                                                              
2 teaspoon       Oregano, dry leaves powder
2 cups              Cooked Rice
1 cup               Zucchini, sliced
½ cup              Green Beans, sliced
¼ cup              Rice bread, dried and crumbed

Directions
Sauté onion and garlic in the olive oil and add Oregano leaves powder. Place the eggplant slices on the bottom of a baking dish. Pour the sautéed mixture over it. Add the cooked rice, then the zucchini and green beans. Sprinkle with the dried bread crumbs. Cover the dish with foil. Bake at 350° for about 45 minutes.

Note: If recipe too dry, sprinkle little water and continue baking.

 

Gluten Free chicken nuggets

Ingredientsgluten
1 cup               Chicken breast, cut up into bite size pieces
1 cup               Rice flour or coconut flour or quinoa flour    
1/2 cup            Water
1/4 teaspoon    Xanthan gum
1/2 teaspoon    Baking powder
1 teaspoon       Sea salt
½ tsp              Spices (Paprika or pepper or garlic powder or onion powder) optional
½ cup              Olive Oil or coconut oil

Directions
Mix the flour, xanthum gum, baking powder, salt and spices together in a bowl. Dip the chicken in water and roll in the flour mix. Fry in oil.

Note: You can use the flour left from this recipe next time when you make chicken nuggets.
You can also make this recipe with fish, to make chicken nuggets

 

Roasted Garbanzo Beans

Ingredientsbeans
1 can garbanzo beans
1 tablespoon grape seed oil or olive oil
1 teaspoon sea salt
½ teaspoon honey
¼ teaspoon cinnamon (optional)

Directions
Rinse and drain a can of garbanzo beans.  In a zipper bag shake garbanzo beans with oil and honey to coat well. Place them on a greased cookie sheet and sprinkle salt. Bake at 400° for 25 minutes.

 

Roasted Garbanzo Beans

Ingredientsroasted
1 can garbanzo beans
1 tablespoon grape seed oil or olive oil
1 teaspoon sea salt
½ teaspoon honey
¼ teaspoon cinnamon (optional)

Directions
Rinse and drain a can of garbanzo beans.  In a zipper bag shake garbanzo beans with oil and honey to coat well. Place them on a greased cookie sheet and sprinkle salt. Bake at 400° for 25 minutes.

 

Gluten Free Trail Mix

Yields: 12 servings (1/2 cup each)

Ingredients
2 cups                      gluten-free rice chex cereal
1 cup                       Gluten-free pretzels,
1 cup                       Tropical fruits, chopped dried (apricots, pineapple, and mango)
½ cup                      Banana chips, dried
½ cup                      Raw coconut flakes (found in natural food stores)
½ cup                      Nuts, finely chopped (almonds, macadamia, or pecans)--optional
2 tablespoons            Brown Sugar
2 tablespoons            Maple Syrup
3 tablespoon             Oil Mixture (2Tbsp Safflower/ Sunflower Oil) + 1 Tbsp Flax Seed Oil
¼ teaspoon              Sea salt

Directions

Place a rack in the middle position of the oven. Preheat to 300°F.

In a 13x9-inch glass baking pan, toss together the cereal, dried fruit, bananas, coconut, and nuts. Set aside.

In a large pan over low heat, heat the brown sugar, syrup, and salt, until all melts and smooth. Pour all on in glass baking pan mix and mix until the mixture is thoroughly coated.

Bake 30 minutes, stirring every 10 minutes, or until the cereal is lightly toasted. Transfer the mixture to a sheet of waxed paper to cool thoroughly.

 
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