Dr. John Day, Cardiologist

This recipe is inspired by the delicious soup our friend Liz Warner made for our family last week. It is quick and easy to make and can stand alone as a flavorful and hearty vegetarian main dish. We’ve paired it with Ezekiel sprouted corn tortillas, toasted and cut into chips for dipping. Enjoy!

The flavors of the sautéed tomatoes, garlic and green onions blended with the liquid aminos, rice vinegar yield a tangy, flavorful cabbage sautee. Enjoy!

This Pad Thai is loaded with vegetables and drenched in a delicious and healthy peanut sauce. Enjoy!

This nutritious and bold soup is quick to make and very satisfying.  Just boil water, amino acids, rice vinegar, hot sauce, garlic and a little sesame oil to make the broth. Throw in organic green onions, diced carrots, shredded cabbage, mushrooms, cubed tofu, and soba buckwheat noodles (if desired). In 3-4 minutes, you have a hot, delicious soup.  Alternatively, you can pull the veggies and tofu from the broth and heap them over brown rice for a complete meal. Enjoy!

After a good workout Saturday morning, I asked myself what I felt like eating.  Inspired by our Iraqi exchange student Sara’s ethnic dish, combined with our Chinese friend, (also named) Sara’s local dish, the ingredients for this warm, comfort-food breakfast came to mind.  I ran to the market to get the extras I needed, organic where possible, and threw the ingredients together.  It was worth the extra effort.  I can’t remember a breakfast I’ve enjoyed more.  I quickly wrote down what I assembled–lest I forget–so that I could share it with you (and replicate it for myself)!  All three of my kids ate this with their breakfast.  Vegetables comprise the bulk of the dish, making it a healthy, hearty, and balanced breakfast.  I hope you enjoy it!

Complete with measurements and instructions! Courtesy of our friend, Jennifer Burns, Fox 13 Cafe.