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Recipes

Kale Chips!

Kale chips can be a delicious alternative to potato chips and other snack food. Instead of being filled with starches and simple carbohydrates, kale is a complex carbohydrate full of fiber, vitamin C, A, K, B6 and calcium, potassium, copper and manganese. Kale has fewer calories than potato chips and will not imbalance blood sugar. Kale chips can give us that crunchy, salty thrill while still being a healthy treat for the body. 

For this recipe you will need: 

  • Two tablespoons of olive oil 
  • Two tablespoons of sesame oil 
  • One tablespoon nutritional yeast 
  • A pinch of salt 
  • One bunch of kale 
  • Flat cookie sheet

This recipe is enough to make one cookie sheet worth of kale chips. If you want to make two cookie sheets, simply double the recipe.  

This recipe is super simple, and I love it! Preheat your oven to 275 degrees. While the oven is warming, rinse the kale in your sink, then chop it to pieces around 2-3 inches long in length and one inch long in width. Put the kale in a large bowl and pour in the olive oil and salt. Massage the kale with your hands. This breaks down the cell walls and Read More

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Low FODMAP Gluten-Free Lemon Tart (that actually tastes awesome)

A delicious treat that is low in sugar, won’t make you gassy or bloated, and may actually be somewhat healthy for you! Amazing!

Crust:

  • 2 cups blanched almond flour
  • ½ teaspoon salt
  • 2 Tbs melted coconut oil
  • 1 large egg

Curd:

  • 3 eggs
  • ¼ cup raw honey
  • ¼ cup coconut oil
  • Zest of 2-3 lemons (about a ½ cup)

 

Instructions:

  1. Preheat the oven to 350 degrees. Line the bottom of a 9 inch tart pan with parchment paper. Grease the sides with oil
  2. In a small food processor, pulse the almond flour and salt until combined (I like to add a dash of cinnamon as well). Add the oil and egg and pulse a bit more until dough forms. It should be sticky
  3. Transfer the dough to the center of the tart pan. Using a sheet of plastic wrap or greased palms, press the dough out into an even crust, coming ¼ to ½ inch up the sides. Bake in the oven for about 10 minutes or until firm and beginning to brown. Remove and let cool.
  4. For the curd, in a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add coconut
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Mung Bean Salad

Mung Bean Salad

Mung beans are an important food in Chinese Medicine. They help clear heat and toxins from the body and are an ideal ingredient to use in the hot, humid late summer months.

Ingredients:

  • 1 cup uncooked mung beans
  • ½ cup diced red onions
  • 2 cups cherry tomatoes, cut in half
  • 1 cucumber, cubed
  • 2 avocados, cubed
  • 2 ears of corn, cooked and cut off the cob
  • 1 Tbsp. lemon juice
  • 3 Tbsp. apple cider vinegar
  • 3 Tbsp. olive oil
  • Salt & pepper
  1. Rinse and cook mung beans in a saucepan with plenty of water, simmering for about 40 min. You want the mung beans to be soft but not mushy. Drain and let slightly cool.
  2. Toss the cooked mung beans with all the of vegetables.
  3. Mix the lemon juice, vinegar and olive oil together. Pour over the salad and toss to coat. Season to taste with salt and pepper.

 

Recipe by Deb Read More

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Easy Cooling Caribbean Side Salad

Looking for a fresh and cooling summer side dish but tired of all the same salads?

This Caribbean salad features cucumber, pineapple, and tomato and all are so cooling on those hot days we have been having. As an extra boost to the coolness, this side dish also features mint. Read More

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