Dr. Tracy's Blog

I've made this recipe from Moosewood Restaurant's Simple Suppers cookbook many times and it has evolved over the years into my own. It's a very simple recipe if you're just getting into cooking beans and rice trying to increase fiber in your diet. West Indian Red Beans and Yellow Coconut Rice One large onion, diced 1 tablespoon coconut oil 1/2 teaspoon red pepper flakes 1/2 teaspoon dried thyme 1/4 teaspoon allspice diced tomatoes, I prefer to use the Pomi brand diced tomatoes in BPA free 26 oz boxes but you can use 28 oz can of diced tomatoes two 15 ounce cans of dark red kidney beans, rinsed and drained two zucchini, diced 1 cup frozen peas chopped parsley to garnish Sauté the onions in coconut oil over medium heat until translucent, 10 minutes add the red pepper flakes, thyme and allspice and heat. Another few minutes add the tomatoes, peas, zucchini and kidney beans, continue over low heat for 15 minutes Yellow Coconut Rice 1 c...

The bill to license naturopathic doctors is on Governor Baker's desk and we need your support. If you have not yet called the Governor’s office, please do so today! You can be brief as in: I am calling in support of S2335 the naturopathic licensure bill.  Governor’s #   617.725.4005 THEN CALL: #1 Marylou Sudders, Secretary of Health and Human Services,  617-573-1600 . #2 Monica Bharel, Commissioner, Massachusetts Department of Public Health,  617-624-6000 ASK that Sudders/Bharel support   the governor to sign S 2335 , Board of Registration in Naturopathy. Leave your full name, address, and contract information. The main receptionist at these names might take the messages or the calls might be diverted to the legislative staff for each agency.  THANK YOU for any assistance you can provide.

Looking to start 2017 on the right foot with a pantry (and freezer) stocked with healthy, time-saving essentials? Look no further...here are my top picks that helped me get through 2016 with ease. 1. Organic Minced Ginger from The Ginger People  - add to smoothies, salad dressings and stir fry in place of fresh ginger root. A smoothie with frozen peaches or mango, carrot juice and lots of ginger really brightens up the morning! 2. Maesri Red Curry Paste  - follow the directions on the can, adding coconut milk to make a simple curry sauce than can be used for vegetables, tofu or rice. This red curry paste is gluten free, Maesri also makes a Yellow Curry Paste that is tasty but not gluten free. 3. Brown Rice Vermicelli  - use the Mamy instant brand available at Stop & Shop or another instant whole grain brown rice noodle because it cooks in 2-3 minutes and then toss the noodles with soy sauce, curry sauce or use in your favorite spring roll or stir fry. 4. ...

I love kale so much, the joke around my house is that if I was in a band, it would be called " Kale on the Side ". ( I would be the tambourine girl, of course ) I make this quick kale at least a few times a week as a side dish because if the main dish doesn't include kale, I'm sad. This method works with both lacinato (Tuscan) kale or heartier green or purple curly varieties. Spicy Garlic Kale 1 bunch kale, stems removed and chopped 2-4 cloves of garlic, minced 1/4 tsp red pepper flakes sea salt and pepper to taste Heat 1-2 tsp olive oil over medium heat Add garlic and red pepper flakes, heat 3 minutes Add kale and saute for 5-7 minutes (maybe longer for heartier leaves) Finish with sea salt and black pepper

Immune Support for the Whole Family I  will discuss natural ways you and your family can prevent colds & flu this season. She will also share traditional and cutting-edge methods for treating colds, sore throats, sinus congestion and ear aches with nutrition, home remedies, homeopathy and herbal medicine. Saturday October 22, 2016 2:30-4:00pm Register Online  (click the Classes Tab)

1 cup quinoa cooked in 2 cups vegetable broth for 15 minutes and cooled one can chickpeas rinsed and drained one bunch of parsley and 10 sprigs of mint In a food processor pulse the parsley and mint until finely chopped or finely chop the herbs by hand using a knife and cutting board In a large bowl, combine the cooked quinoa, chickpeas and herbs with ½ teaspoon sea salt and ¼ teaspoon black pepper Serve the quinoa salad on a bed of mixed greens or baby spinach leaves, and topped with fresh cut seasonal vegetables such as red pepper strips, cucumber slices, or radish slices and Lemony Salad Dressing Lemony Salad Dressing ¼ cup fresh lemon juice one clove of minced garlic 1 tablespoon red wine vinegar 1 teaspoon sumac (if you do not have sumac you can use dried oregano or thyme) ½ teaspoon sea salt ¼ teaspoon black pepper 1/3 cup olive oil or grapeseed oil Mix all ingredients well in a mason jar or salad dressing shaker.

I'm normally a "made from scratch" kind of woman, but in the summer I'm always looking for ways to spend less time in the kitchen and more time in the sunshine. These quick and easy spring rolls make the perfect summertime lunch. They are even easier using pre-chopped vegetable mix and store bought baked tofu. Summertime Spring Rolls Rice spring roll wrappers One package Mann's Broccoli slaw, Coleslaw mix or Broccoli salad mix One package Ginger Sesame Baked tofu, cut into strips 2 tablespoons low sodium tamari 1 tsp minced ginger 2 tablespoons sesame seeds 1 tsp toasted sesame oil cilantro In a large bowl, toss the Broccoli slaw mix with the tamari, ginger, sesame oil and sesame seeds Set up your assembly line including: shallow dish with warm water to soak spring roll wrappers, wet paper towel to use as a work surface when rolling the wrappers, tofu, veggie mix, cilantro, platter lined with parchment paper Soak a wrapper in warm w...