Healthy Recipes

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Great for lunch or dinner!

Two cans dark red organic kidney beans
Two cans od organic diced tomatoes
8 drops of quantum oregano oil
¼ tsp crushed red pepper or chipotle (optional)
4 Fresh organic garlic cloves (peeled and crushed)

Rinse beans well in a collander. Add them together with the tomatoes and crushed garlic (and oregano oil and pepper if desired) to a one quart covered pot.  Cover and simmer for .15 minutes and serve immediately.

Do not take any other carb or starch with this meal such as crackers, chips, bread or rice.  Adding carbs will negate the beneficial effects of the beans.

One cup of this 3 x per week will lower total chloresterol about 60 points and will help resolve “floaters” that result from high chloresterol. To promote healthy macula, retina and lens, add Zeaxanthin (Quantum eye complex from Progresive Research Labs). Contact a PMA practitioner to acquire this supplement.

Contributed by Dr. Joe Dituro, MD, MD(P)

Taboule Salad w/ Quinoa

1 cup organic dried Quinoa
1-cup organic vegetable broth
1-cup water
Bring to a bowl, reduce to simmer and keep a lid until all liquid has been absorbed.

1 organic tomato – chopped
1 TBS white organic onion – chopped
1 bunch of organic Italian Parsley – use leaves only
½ cup Kalamata Olives
½ organic jalapeno – chopped

Dressing
½ squeezed organic meyer lemon
2 TBS olive oil
2 drops sesame seed oil
Himalayan salts to taste

In a bowl mix 1 cup of Quinoa with the remaining ingredients – in a small bowl mix dressing ingredients – while stirring contents drizzle dressing on and blend well.

Contributed by Dr. Joe Dituro, MD, MD(P)

Kidney Beans and Italian Parsley

1 can dark red kidney beans
1 to 1 ½ cups fresh Italian Parsley Leaves
1 chopped organic tomato
¼ cup diced onion
½ diced jalapeno
¼ cup Organic Vegetable Broth
1 tsp olive oil
lemon and  Himalayan salt to taste

Thoroughly rinse kidney beans for a minimum of 5 minutes in hot water.  Sautee in olive oil all above ingredients (including the rinsed beans) for just a few minutes, to warm not cook.  Squeeze lemon and sprinkle Himalayan salts to taste.

Contributed by PMA Board Member, Dr. Joe Dituro, MD, MD(P)

Pasta Frijol

1 handful of Farfalla pasta
1 can dark red kidney beans
1 cup chopped kale
1 chopped organic tomato
¼ cup diced onion
½ tsp mince garlic
1 tsp Organic Vegetable Broth
fresh basil, lemon and  Himalayan salt & pepper to taste

Thoroughly rinse kidney beans for a minimum of 5 minutes in hot water – boil pasta until tender.  Coat the bottom of a skillet with olive oil, add organic vegetable broth.  Sautee onion and garlic add beans, pasta, tomato – throw in kale for the last few minutes, just to heat up, not to cook.  Squeeze fresh lemon, sprinkle with salt and pepper, cut basil into thin strips and place on top ( you can use a small amount of fresh parmesan cheese).

Contributed by PMA Board Member, Dr. Joe Dituro, MD, MD(P)

Kale Salad & Dressing

1 bunch organic kale
2 TBS Goat Cheese
½ cup pine nuts
¼ cup dried cranberries

Dressing
2 TBS olive oil
1 TBS Braggs Apple Cider Vinegar
Salt and pepper to taste

Remove the stems from kale and rip kale into bit sizes – ½ tsp of olive oil in a pan – quickly toss the kale in, not to cook, just to slightly wilt.  heat pine nuts in dry pan, toss a few times to avoid burning.  In a salad bowl put all ingredients and toss thoroughly.

Contributed by PMA Board Member Dr. Joe Dituro, MD, MD(P)

My Favorite Kale Salad

1 bunch of organic Kale
1 chopped organic tomato
½ cup kalamata olives
¼ cup finely chopped dulse
½ chopped avocado

Remove stems from Kale and tear into bit size bits – in a skillet heat up 1 tsp of olive oil and put in kale and dulse for just a minute or so, just to heat up, not to cook – put on plate and top with the other ingredient – sprinkle with Himalayan salt!

Contributed by PMA Board Member Dr. Joe Dituro, MD, MD(P)

Quinoa w/ Wild Arugula

1 cup organic dried Quinoa
1-cup organic vegetable broth
1-cup water
Bring to a bowl, reduce to simmer and keep a lid until all liquid has been absorbed.

Place Quinoa on a plate top with 1 hand full wild arugula, chopped tomatoes, avocado, diced onion and jalapeno.  Drizzle with olive oil and lemon, top with Himalayan salts.

Contributed by; PMA Board Member Dr. Joe Dituro, MD, MD(P)