Caramelized Pear and Pecan Salad with Garlic Essence Dressing

INGREDIENTS:

2 firm Organic pears, slightly shy of ripe

Juice of 1 lemon

3 tablespoons Organic Cane sugar

1/4 teaspoon ground star anise

2 tablespoons Organic Dried Cranberries (NOT Craisins)

2 tablespoons unsalted Earth Balance butter

7 ounces Organic Spinach Leaves, Romaine, or Spring Mix

About 1/3 cup Garlic Essence Dressing

1/2 cup toasted or candied pecans

1 tbsp Feta, Blue, or Goat Cheese

***Can add red pepper and asparagus for extra nutrients and taste***

DIRECTIONS:

Peel the pears and rub them with lemon juice. Cut the pears in half through the stem end and remove the cores with a small spoon. Rub with more lemon juice. Cut each pear half into 4 wedges, so that you have a total of 16 wedges.

Combine the sugar and star anise in a small bowl and stir to blend.

Melt the butter in a skillet that is large enough to hold the pears in a single layer without crowding (alternately, use 2 pans or cook them in batches) over medium heat. Arrange the pears in the skillet and raise the heat to medium-high. Sprinkle the pears with half of the sugar and cook until the bottoms begin to turn golden, 2 to 3 minutes. Carefully flip the pears, sprinkle with the remaining sugar, and cook until the second side is caramelized, 2 to 3 minutes. Transfer the wedges to a plate and let them cool.

Assemble the salad by placing the lettuce leaves, either whole or broken into pieces, in a large bowl. Add some of the dressing and toss to coat the leaves, adding more as desired.

Divide the greens among 4 plates. Arrange 4 pear wedges on top of each mound of greens and sprinkle with the pecans. Lightly drizzle some of the dressing over the pears and serve immediately.

 *Vegetarian, *Gluten-Free                             Optional: Can add meat of your choice if not vegetarian

AMAZING BENEFITS OF PEARS AND PECANS

PEARS:

Pear are high in various vitamins and minerals such as Vitamin A, Vitamin B1 (Thiamine),  Vitamin B2 (Riboflavin), Vitamin C, Vitamin E, Folic Acid, Copper, Niacin, Calicum and Potassium.  They are a good source of fiber because they contain a significant amount of pectin, which is a water soluble fiber.  Pears include health benefits such as enhancing weight loss, supporting digestive health, optimizing metabolism and blood presssure levels.

PECANS:

Pecans provide you more than 19 vitamins and minerals including vitamins A, B, and E, folic acid, calcium, magnesium, phosphorus, potassium, and zinc.  They are rich in fiber which boosts the health of your heart by reducing the risk of coronary heart disease and preventing some forms of cancer.  Eating pecans may lower your total cholesterol because they are high in unsaturated fats and contain phytochemicals that further contribute to their cholesterol-lowering benefits.  

FOOD AS MEDICINE

Royal Healing Natural Health Center

Phone: 832-913-5022

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SHRIMP AND AVOCADO PASTA SALAD

With crisp vegetables, avocado and sweet shrimp, this cool pasta salad is a meal in itself.

Makes: 8 servings

INGREDIENTS

1- 16oz package wheat penne pasta

1 pound of sauteed shrimp (16-20 count), peeled and deveined  

1/2 cup shredded cheddar

1 avocado, peeled and diced

1 cup Organic Fat Free Plain Yogurt

Juice of 2 lemons

1/2 Nature Sweet Tomatoes

1 cucumber, peeled and sliced into 1/4-inch-thick half moons

1 cup green beans, blanched and chilled

1 teaspoon crushed red pepper

Salt and pepper to taste (or 1 Pack Goya Vegetable Seasoning)

2 Scallion onions stalks

DIRECTIONS

Cook pasta according to package instructions. Rinse pasta under cold water and drain. In a large bowl gently toss together pasta, shrimp, cheddar cheese, avocado, yogurt, scallion onions, lemon juice, tomatoes, cucumbers, green beans, crushed red pepper, and salt and pepper to taste. Serve chilled.

THE AMAZING AVOCADO

The health benefits of avocado include weight management, protection from cardiovascular diseases, diabetes, treating osteoarthritis and enhancing the absorption of nutrients for the body.  It also reduces the risk of cancer, liver damage and Vitamin K deficiency-related bleeding. Avocado helps in keeping eyes healthy and protecting the skin from signs of aging and the harmful effects of UV rays. It also helps in maintaining blood sugar levels and has antioxidant properties. It even helps to increase circulation, boost cognitive abilities, and build stronger bones! 

 

Avocado has a high fatty acid content but contains extremely low levels of cholesterol. Many people tend to stop eating avocado due to its high calorie content, thinking that it may add to their weight.  However, the amount of calories is very small when compared to butter, and other high calorie dietary items. Also, much of the fat content comes from unique sources, like phytosterols, which are beneficial for a number of reasons. 

Learn More On Eating Healthy With Dr. Ezzy @

Royal Healing Natural Health Center

BANANA PECAN PANCAKES

Take the Challenge and Eat a Healthy 

Breakfast Everyday of the Week!!!

***These easy, great-tasting pancakes are wonderful topped with pecans, bananas and warm maple syrup.***

makes: 4 servings

INGREDIENTS

2/3 cup Stonyfield Organic Low Fat (1%) Milk

2 tablespoons melted butter

1 egg

3/4 cup Stonyfield Organic Low Fat Banilla Yogurt

1 1/3 cups all purpose flour

2 teaspoons baking powder

5 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/2 cup mashed ripe bananas

1/2 cup chopped pecans, plus more for garnish

1 large banana, sliced

2 tbsp ground Flaxseed

DIRECTIONS

In a large bowl, mix together milk, butter, egg, and yogurt until smooth. In a separate bowl, sift in flour, baking powder, sugar, and salt. Add dry mixture to wet mixture while stirring. Batter may be lumpy. Add vanilla, flaxeed and fold in mashed bananas and pecans. Preheat griddle to medium heat and coat with cooking spray. Use 1/4 cup of batter for each pancake and cook for approximately 2-3 minutes. Flip once bubbles form and cook for 1-2 minutes on the second side. Serve topped with maple syrup, banana slices and pecans. Makes 12-15, 5-inch pancakes.

Royal Healing Natural Health Center

COCONUT CRUST SPINACH PIZZA RECIPE

Coconut has many health benefits and even aids in weight loss and helps to stimulate the metabolism! In addition, low glycemic index measures how fast available carbohydrates in food raise blood sugar levels.  Coconut fiber slows down the release of glucose, therefore requiring less insulin to utilize the glucose and transport it into the cell where it is converted into energy.  Coconut also assists in relieving stress on the pancreas and enzyme systems of the body, in turn, reducing the risks associated with Diabetes. 

FOOD AS MEDICINE

Total Time: 25-30 minutes 

Serves: 4-6 Servings

INGREDIENTS:

¼ cup + 2 tbsp coconut flour

¼ C coconut oil

3 eggs

1 tsp honey

1 tsp baking powder

¼ tsp sea salt

2 medium tomatoes

4 cups chopped fresh spinach

1 cup cheese

DIRECTIONS:

Preheat oven to 350 degrees F

Line a pizza sheet with parchment paper

Mix together the wet ingredients in one bowl and the dry ingredients in another

Combine the wet and dry ingredients

Roll batter onto parchment paper until about ½-3/4 in thick

Bake for 20 minutes

Take the crust out and top with favorite ingredients.

Spread sauce (Tomato, Pesto, or Alfredo) over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese.

Place back in oven to bake for another 2-3 minutes or just until the cheese has melted.

Experience the full benefit of coconut and spinach while satisfying your cravings with this delicious coconut crust spinach pizza recipe!

Royal Healing Natural Health Center

Dr. Ezenwanyi Ahaghotu

832-913-5022

SPINACH-STUFFED MUSHROOMS

Makes: 6 servings

INGREDIENTS

• 20 medium mushrooms
• 1/4 cup chopped shallots, scallions or onion
• 2 cloves garlic, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon Garlic Essence Marinade
• 1/2 teaspoon soy sauce
• 2 cups chopped fresh spinach
• 1/2 cup Plain Oikos Organic Greek Yogurt
• ¼ cup wheat bread crumbs (optional)
• Salt and pepper to taste

DIRECTIONS

1. Wash the mushrooms and carefully remove the stems without breaking the caps. Finely chop the stems. 
2. Combine the shallots, garlic, marinade and vinegar in a small skillet or saucepan and cook for 1 to 2 minutes. Add the chopped mushroom stems and soy sauce and cook, stirring occasionally, for 3 to 5 minutes, until the mushrooms soften and release their juices. 
3. Add the spinach and cook, continuing to stir, until it is wilted and the liquid in the pan is absorbed. Remove from the heat and let cool for a few minutes, then stir in the yogurt. 
4. Season with salt and pepper to taste.
5. Sprinkle wheat bread crumbs as topping layer (optional) 
6. Preheat the oven to 350ºF. Stuff the spinach filling into the mushroom caps. 
7. Place the mushrooms in a baking pan and bake for 20 minutes, until tender. 
8. Remove from the oven and let sit for a few minutes for the filling to set before serving. Yields 20 mushrooms.

The Amazing Healing Power of Mushroom

• Mushrooms are one of the highest antioxidant foods on the market.  Studies in both humans and animals indicate that mushrooms stimulate the immune system.  
• Mushrooms are particularly high in one unique antioxidant called ergothioneine. Ergothioneine is very effective in providing protection from free radicals as well as boosting the immune system.   Ergothioneine has a specific protein transporter in the blood it must very important to cardiovascular health.   A serve of mushrooms provides about a quarter of an adult’s requirements of selenium, an essential antioxidant mineral.   
• Mushrooms themselves provide you with lean proteins since they have no cholesterol or fat and are very low carbohydrates. The fiber and certain enzymes in mushrooms also help lower cholesterol levels. 
• Mushrooms are very effective in preventing breast and prostate cancer due to the significant presence of Beta-Glucans and conjugated Linoleic Acid, which both have anti-carcinogenic effects. 
• Vitamin D is a relatively rare vitamin to find in vegetables, and in fact, edible forms in general are not particularly common. 
• Would you believe me if I said that a completely lean protein diet is ideal for losing fat and building muscle mass? Well, believe it or not, it’s true.  Most fats are burnt to digest proteins found in our food, more so when the protein is accompanied by a very low carbohydrate count, no fat or cholesterol, and a good amount of fiber.

 FOOD AS MEDICINE...NEVER FAILS!

Royal Healing Natural Health Center

SPICY SHRIMP WITH GRILLED PINEAPPLES AND COCONUT RICE

FOOD AS MEDICINE...REAL SOLUTIONS FOR BETTER HEALTH

You might think of coconut rice as traditionally Asian, but it's enjoyed in South America and the Caribbean too. Regardless of your locale, this version is a sublime accompaniment to grilled shrimp.

INGREDIENTS:

***For the SHRIMP***

1 pound raw shrimp (any size) shelled & deveined tails left on

1 healthy pinch allspice

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

2 teaspoons sugar

1/4 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground thyme

1/8 teaspoon cinnamon

1 teaspoon dried onion

1 teaspoon dried parsley

1/4 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon black pepper

***For the PINEAPPLE***

1 ripe pineapple, cut into chunks

***For the RICE***

2 tablespoons butter

1/4 cup unsweetened, grated coconut

1 3/4 cups of basmati rice

2 cups chicken broth

1 bay leaf

Sea Salt

Pepper

1 tablespoon sugar

1/4 cup toasted sweetened coconut

1/4 cup toasted slivered almonds

Cilantro for garnish

PREPARATION

For the Shrimp: mix all ingredients together into a bowl and stir shrimp to coat evenly. Cover with plastic wrap and refrigerate until ready to grill. To cook, place shrimp onto preheated hot grill. {If you have smaller shrimp, it might be easier to skewer them and grill them that way.} Cook shrimp about 2 minutes per side or until they turn pink and opaque. Remove from grill.

For the Pineapple: Cut pineapple into large chunks. {You can also skewer the pineapple to make turning them easier.} Grill to your liking. {I like mine to have a few grill marks at least!} Remove from the grill.

For the Rice: Melt butter in medium sized pot over medium-high heat. Stir in rice, bay leaf, and coconut, salt and pepper until every grain is coated in butter. Stir and cook about 1 minute. Pour in chicken broth and sugar. Stir and cover. Bring to boil and then reduce to simmer until liquid has been completely absorbed. Remove from heat and stir in coconut and almonds. Serve warm.

To assemble, place rice on your plate and top with shrimp, pineapple and chopped cilantro.

BENEFITS OF ADDED PINEAPPLES TO MEAL:

Pineapple contains half of the daily-recommended value of vitamin C, according to the FDA.  Vitamin C is a primary water-soluble antioxidant that fights cell damage; therefore, pineapples support the immune system.

Like many other fruits and vegetables, pineapple contains dietary fiber, which is essential in keeping you regular and in keeping your intestines healthy.  But unlike many other fruits and veggies, pineapple contains significant amounts of bromelain, an enzyme that breaks down protein,  helping overall digestion.

As well as having high amounts of manganese, which is important for antioxidant defenses, pineapples also contain high amounts of thiamin, a B vitamin that is involved in energy production.  

Royal Healing Natural Health Center

Dr. Ezenwanyi Ahaghotu

2717 Commercial Center Blvd.

Katy, TX 77494

info@RoyalHealingND.com

832-913-5022

HEARTY LENTIL SURPRISE STEW

TRUST ME...EATING ORGANIC IS WORTH IT

INGREDIENTS:
1 small box Organic Squash prepared soup
3 Tbs olive oil
2 garlic cloves
1 ½ quart organic vegetable stock
2 cups brown lentils
¼ cup organic tomatoes, chopped
1 pound red skinned potatoes, diced
12 oz. organic spinach
½ cup chopped mint
½ cup chopped parsley

½ cup white or yellow corn

¼ cup chopped carrots

Goya Vegetable seasoning, to taste (ex: 2 small packs)

NOTE: For Non-Vegetarian Protein Lovers

***You can add 1 cup of organic chicken or grassfed beef to the broth***

TASTY RECIPE:
In a large soup pot, heat oil & cook garlic 30 seconds.  Add Squash soup, vegetable stock, lentils & tomatoes (add meat of choice if applying).  Bring to a boil, reduce the heat to a simmer & cook for 10 minutes with the cover on.  Remove cover & add potatoes, cooking until tender.  Remove from heat & stir in spinach, mint & parsley.  Season with salt & pepper.

Royal Healing Natural Health Center
Dr. Ezenwanyi Ahaghotu
2717 Commercial Center Blvd.
Katy, TX 77494
832-913-5022