RISA POTTERS, D.C.
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Recommended Recipes

Chicken Liver Pâté with Sage, Apple and Thyme

10/7/2018

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Makes about 2 1/2 cups
  • 1 pound chicken livers
  • 6 tablespoons butter at room temperature, divided
  • 2 slices bacon, chopped
  • 1 cup chopped shallots (about 4 small shallots)
  • 1 clove garlic, chopped
  • 1 large Granny Smith apple, peeled, cored and chopped into 1/2-inch cubes
  • 1 tablespoon sage, chopped
  • 1 1/2 teaspoons fresh thyme leaves
  • 1/4 cup apple cider vinegar
  • 1 teaspoon salt
  • Pepper to taste
  • 2 tablespoons to 1/4 cup clarified butter, melted (optional)
  • Thyme and sage sprigs (optional)
  •  Seed crackers for serving

Trim the livers of any excess fat and tough connective tissue. Set aside in the refrigerator.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the bacon and cook, stirring occasionally, until edges are just beginning to brown. Add the shallots and garlic and cook, stirring occasionally, until shallots are soft and browning at the edges. Add the livers, apple, sage and thyme and cook, stirring occasionally, until the livers are just barely pink inside when cut and the apple pieces are soft.
Transfer the liver mixture to the bowl of a food processor. Pour the apple cider vinegar into the skillet and bring to a boil over low heat, scraping up the browned bits from the bottom of the pan. Boil for about 1 minute to reduce slightly, then pour over the liver mixture. Add the salt. Process until mixture is very smooth, scraping down the sides of the bowl as needed.
Transfer mixture to a bowl and mix thoroughly with the remaining 4 tablespoons of softened butter. Add pepper to taste. Pack into small jars or ramekins and smooth tops with a spatula or knife. Cover with plastic wrap, pressing wrap against the surface of pâté. For longer storage, pour enough clarified butter to cover the top of each ramekin and add a decorative herb sprig. Chill until butter is firm and cover with lid. For best flavor, refrigerate at least overnight before serving.
Let soften at room temperature for about 30 minutes before serving with crackers or baguette slices. Pâté will keep refrigerated for up to one week, or up to two weeks with the clarified butter seal.
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COCONUT WHIPPED CREAM WITH FRESH BERRIES

8/23/2018

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Ingredients
  • 12 oz. fresh organic berries
  • 12 oz. organic coconut milk or coconut cream refrigerated overnight
  • 1 tsp organic vanilla extract
  • 1-2 tsp organic whole cane sugar

Instructions
  1. Open a can of refrigerated coconut milk or cream. Drain coconut water and save for later.
  2. Transfer coconut cream to a large bowl and add vanilla extract and sugar.
  3. Use a hand mixer or food processor to whip coconut cream to desired consistency.
  4. Wash and dry berries and transfer to a serving bowl.
  5. Add whipped coconut cream on top of the fresh berries.
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Amy Ippolito's grapefruit-cucumber-chard shake

7/15/2018

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This citrus shake is easy to digest and is full  of replenishing nutrients. It gives you a natural energy boost. 


INGREDIENTS

1 Red or pink grapefruit, peeled, segmented, and seeded (feel for any hard spot, and then use a butter knife or your fingers to remove seeds)

1/2 organic cucumber

1 cup red chard or spinach (about a handful)

1/2 avocado


DIRECTIONS

In a blender, mix grapefruit, cucumber, red chard, avocado, 3 ice cubes, and 1/2 cup water until smooth (with as few flecks as possible), 1-2 minutes. 
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Strawberry Chia Seed Lemonade

6/30/2018

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  • 6 cups water (divided)
  • 3 tablespoons chia seeds
  • 2 cups strawberries, stems removed
  • 1 1/2 cups freshly squeezed lemon juice
  • 1/3 cup maple syrup (can use honey if you don't need this to be low fodmap or vegan)
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Bieler's Broth

6/16/2018

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Bieler's Broth- Named for Dr. Bieler, served this alkaline soup to cancer patients in his Escondido clinic during the 1970's.  It's still going strong... 

In a soup pot, use organic vegetables when possible:
6-8 cups filtered water
3-4 large zucchini
3-4 stalks celery
2-3 cups green beans
1 bunch parsley

Simmer all vegetables, except parsley, in the filtered water until soft. Use hand blender or blend in regular blender with small batches until puréed and smooth, adding the uncooked parsley at the end. This soup is an alkaline food that can be used for fasting, hot or cold. If you prefer to dress it up, get creative: Split the water with bone broth, add a few tablespoons of ghee and/or top with a soft boiled egg or piece of boiled chicken. 
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Easy Vegan Guacamole

5/20/2018

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INGREDIENTS
  • 1 cup green peas fresh or frozen
  • 2 medium avocados
  • 1 lime juiced
  • 1/2 teaspoon Himalayan pink salt
  • Handful fresh herbs
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DIRECTIONS
  1. If using frozen green peas, place it in a glass cup or bowl and cover with hot water. Set aside for 10 minutes.
  2. Meanwhile cut avocados in half, remove pit, scoop the inside of the fruit into a medium-size bowl.
  3. Add lime juice and salt. Mash all together with fork until creamy consistency is achieved.
  4. Drain the defrosted peas and add it to the avocado bowl.
  5. Mix all ingredients well.
  6. Top with chopped fresh herbs of your choice (cilantro, parsley, mint, chives).
  7. Serve immediately or let sit in a fridge for up to 1 hour to soak up the flavors.
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Best vegan mushroom soup

5/6/2018

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 123 kcal
Author Bites of Wellness

Instructions
  1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  2. Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
  8. This soup is amazing the next day as well and can easily be doubled.
  9. Add cashew cheese, Parmesan cheese or enjoy the soup just as it is!
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How to make dairy free coconut yogurt

4/30/2018

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​What You Need
Ingredients
  • 2 (14-ounce) cans coconut milk
  • 2 teaspoons agar agar flakes, or 2 tablespoons tapioca starch (see Recipe Notes)
  • 4 probiotic tablets (I like metagenics), or 4 tablespoons store-bought coconut yogurt
  • 2 tablespoons organic raw sugar or maple syrup, optional
  • Equipment
  • Glass jars with lids, for storing the yogurt
  • Measuring spoons
  • Medium saucepan
  • Whisk
  • Thermometer, optional
  
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Instructions
  1. Warm the oven and sterilize the jars: Warm the oven for about 5 minutes, until it reaches about 100°F, then turn off the heat — leave the light on to help keep the oven warm. Fill the jar(s) you'll use for storing the yogurt with boiling water to sterilize them. Let stand a few minutes, then pour the water out. Alternatively, you can run the jars through the dishwasher.
  2. Pour the coconut milk into a saucepan: Shake the can of coconut milk, open it, and pour it into a medium pot. Whisk until the milk is smooth and uniform.
  3. Add the thickener: If you're using agar agar, sprinkle 1 teaspoon of agar agar flakes into the pot over the coconut milk — but don’t stir! If you're using tapioca starch, scoop out roughly 1/3 cup of the coconut milk and transfer to a bowl with the starch. Whisk this together until the starch is dissolved, then pour back into the pot.
  4. Warm the coconut milk: Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. (The agar agar will also start to melt together.) Whisk the milk and turn down the heat to low. Continue cooking on low, whisking occasionally, for 5 to 10 minutes, until the agar agar flakes are fully dissolved or the tapioca starch has thickened the mixture.
  5. Cool the milk: Cool the milk until it's just warm to the touch, about 100°F.
  6. Add the probiotics/ Metagenics: Twist open the probiotic capsule and pour the powdery contents over the milk (discard the capsule’s casing). Whisk to combine. Alternatively, whisk in 4 tablespoons store-bought coconut yogurt.
  7. Add the organic sugar or maple syrup. Whisk together well.
  8. Pour into jar(s) and allow the yogurt to set for 12 to 24 hours: Pour the coconut milk into the sterilized jar(s) and screw on the lid(s). Place into the oven — turn the oven light on to keep the environment warm. Alternatively, use a yogurt maker or place into a dehydrator at 110°F. Leave for 12 to 24 hours without disturbing.
  9. Chill the yogurt: Place the set yogurt into the fridge and chill for at least 6 hours. The yogurt will become thicker as it chills. After this stage, you might find that the mixture has separated with a yellowish, translucent layer at the bottom and a thicker white layer on top. Stir to recombine or scoop off the top layer for thicker coconut yogurt.
  10. Keep coconut yogurt refrigerated and use within 2 weeks.


Recipe Notes
If the yogurt develops a pink or grey discoloration on its surface, that means it has been contaminated with bad bacteria. Throw it away and do not eat it!
Thickener-free coconut yogurt: The night before making the yogurt, chill the can of coconut milk. Do not shake. Open the can of chilled coconut milk and scoop off the top layer of cream, leaving behind the liquidy coconut water below (you can discard the water or use it for making smoothies or cooking oatmeal). Add the probiotics and continue making the yogurt as directed.
Making extra-thick coconut yogurt:
→ Scoop about 1 tablespoon of the fermented yogurt into a small bowl and stir together with 1 teaspoon ground psyllium husk. Pour back into the jar and stir together well.
→ Stir 3 tablespoons of chia seeds into the jar of fermented yogurt. Chill for 4 hours until thickened.
→ Transfer the yogurt to a strainer lined with cheesecloth and set over a bowl. Allow to strain overnight, just like when making Greek-style yogurt

Good luck! Let me know how it goes:)
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Roasted Sweet Potatoes

4/15/2018

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INGREDIENTS
  • ​3 pounds sweet potatoes, peeled, cut into 1½-inch pieces
  • ¼ cup olive or avocado oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper



RECIPE PREPARATION

Preheat oven to 450°. Toss potatoes, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

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LAVENDER AND HONEY BALSAMIC VINAIGRETTE

4/15/2018

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INGREDIENTS

6 T. extra virgin olive oil
2 T. balsamic vinegar
2 T. honey
1 T. fresh lemon juice
1 garlic clove, crushed
1 tsp. coarse grain mustard
1 tsp. dried lavender flowers


RECIPE PREPARATION

1.  Whisk all ingredients together.  Let stand for 30 minutes to allow the flavors to meld together.

2.  Whisk again and serve.  Store in a container with a tight lid in the refrigerator for up to a week.

Enjoy!

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  • Home
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    • Chiropractic Care
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    • Individualized Nutrition
    • Structural Integration Bodywork
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  • Blogs
  • The Smart of Living
    • Recipes
    • Shopping List
  • Testimonials
  • Resources
  • Contact Us
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