Side Dishes Recipe Index


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Baby Spinach, Tomatoes, Mixed beans with fresh balsamic herb dressing - view recipe
Beans are a great idea for a supper side dish or for a quick lunch. This salad can be kept in the fridge for up to two days. Consuming beans ...

Baby Spinach, Tomatoes, Mixed beans with fresh balsamic herb dressing - view recipe
Beans are a great idea for a supper side dish or for a quick lunch. This salad can be kept in the fridge for up to two days. Consuming beans ...

Baby Spinach, Tomatoes, Mixed beans with fresh balsamic herb dressing - view recipe
Beans are a great idea for a supper side dish or for a quick lunch. This salad can be kept in the fridge for up to two days. Consuming beans ...

Baked Brussels Sprouts with Cranberries - view recipe
This red and green side dish is the perfect accompaniment to your Christmas dinner. Brussels sprouts are available year round; however, they ...


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BRUSSELS SPROUTS GRATIN (Gluten Free / 3 points) - view recipe
Brussels Sprouts Gratin are the perfect Holiday side dish! The brussels sprouts are roasted until crisp, then topped with a light cheese sauce ...

BRUSSELS SPROUTS GRATIN (Gluten Free / 3 points) - view recipe
Brussels Sprouts Gratin are the perfect Holiday side dish! The brussels sprouts are roasted until crisp, then topped with a light cheese sauce ...

Cheesy Mushroom and Asparagus Cheese Bake - view recipe
Whole-wheat Pasta is an excellent source of complex carbohydrates which provide a slow release of energy. Unlike simple sugars that offer a ...

Coconut Cauliflower Turmeric Rice - view recipe
One of the best things about Winter is the food, hands down. After a summer of grillin' and chillin', I am feeling a strong call from my stove - ...


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Curried Greens with Tomatoes - view recipe
This recipe calls for 1 pound spinach, kale, collards or beet greens (or mixture of all). When some people hear the word "greens", they ...

Herbed & Parmesan Asparagus Fries - view recipe
Asparagus: This member of the lily family is one of the most nutritionally dense vegetable in existence. I mere five-ounce serving provides 60% ...

Kale and Cauliflower Casserole - view recipe
This is a nice way to add Kale into your meals. This recipe can be a main or a side dish. Kale is a leafy green cruciferous vegetable that is ...

Mushroom Risotto - view recipe
In general, mushrooms are low in energy, virtually free of fat, a valuable source of fibre and are cholesterol and carbohydrate-free. Emerging ...


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Penne à la Broccoli - view recipe
This is one of the fastest and easiest main dishes to make. It's full of flavor and quick - it also has the cancer-fighting protection of ...

Roasted Sweet Patatoes with a Touch of Spice - view recipe
Did you know that sweet potatoes are a great source of fiber, beta-carotene, and vitamin E? Sweet potatoes are good for you because they have ...

Steamed Asparagus with Lemon Butter - view recipe
Lemon with Asparagus make a wonderful zesty team. Asparagus is an alkaline food which is rich in protein but low in calories and ...

Stuffed Mushroom Caps with Couscous - view recipe
Couscous is a mildly nutty-tasting grain that comes from North Africa. It makes a great stuffing, especially for a small cavity like a mushroom, ...


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Stuffed Tomatoes with Goat Cheese - view recipe
This is a great recipe to try when the tomatoes and herbs are ready for harvest. There are many advantages to goat cheese. Since one member ...

Sweet Potato Colcannon with Kale - view recipe
An Irish slant on a Christmas or Thanksgiving side with a bit of a kick! Traditionally in North America you might have sweet potatoes with ...

Sweet Potatoes or Yam Baked Fries - view recipe
If you love the taste of French fries, why not bake your own? Did you know that sweet potatoes are a great source of fiber, beta-carotene, and ...

Vermicelli Pasta - view recipe
This is a tasty pasta that will work well served with a protein source to become a complete meal. Vermicelli is a type of pasta that is round in ...


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Wellness Tip
Eating Before Exercise
Your body clearly needs food, but too much just before exercise can impair your performance and make you feel sluggish. Try to strike a reasonable balance. Eat your larger meals 3-4 hours before exercise. Eat small meals if you eat during the last hour or two before starting to exercise.


Michael O'Connor - Astrologer


Wellness Directory
Celtic Wisdom Keeper, Healer and Intuitive Readings with Maria O'Farrell Carr, AEP
Specialty: Angel Empowerment Practitioner
Maria is a very powerful and gifted healer, Celtic Wisdom Keeper, Angel & Fairy Card Reader and medical intuitive. Maria works a Expos and with clients thru Skype or by phone
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Become a Certified Professional Hypnotherapist in 2020! - online
Date: Sep 12, 2020
Location: Kelowna & Central Okanagan
Do you find yourself wanting to know more about hypnosis to help heal the planet?
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Article
Strong Core and Quads!
Now that autumn and all it holds is upon us, we may find that we do not have as much time to go the gym or get outside and exercise as often as we should. By strengthening the Quadriceps (the largest muscle in the body) we can build lean muscle mass thus helping to increase metabolism and of course they will look good enough for short shorts!!....
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Recipe
Tuscan Leek, Potatoe & Bean Soup
Category: Soup
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Tips for Preparing Leeks - Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
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