Recent Recipes


Collard Green Salad with Grapefruit Vinaigrette

This winter salad will satisfy your need for something fresh and light, while keeping the body warm. Using collard greens as the basis for this salad gives us just enough heartiness to ward off the cold days of winter. This recipe is from chef, author, and TV host Christina Pirello, who is also on the faculty of MUIH’s Nutrition and Integrative Health program.

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Coconut Cashew Cream No-Bake Pie

An elegant and oven-free holiday dessert, this versatile recipe can be made as a chocolate almond pie, as well. The recipe was provided by Dana Filatova, a nutrition graduate student at MUIH, who will be an intern in the nutrition clinic of our Natural Care Center beginning in February 2013.

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Stuffed Acorn Squash

An acorn squash was used for this recipe, but you can use any type of winter squash. Squash is high in vitamin A, complex carbohydrates, and an array of minerals, including potassium and magnesium. Winter squashes are sweet and warming, and influence the spleen, stomach, liver, and large intestines. In addition, winter squashes are excellent Qi tonics. The recipe was provided by Victoria Yunez Behm, nutrition graduate student at MUIH who will be an intern in the nutrition clinic of our Natural Care Center beginning in February 2013.

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Eat Healthy This Season

The strength of the immune system is one factor that determines who stays healthy and who gets sick. A great way to build and maintain a strong defense is through diet. Enjoy the process with these great recipes offered by Daemon Jones, ND, adjunct faculty member of the Master of Science in Nutrition and Integrative Health.

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Wild Herb Pesto

Basil is the main ingredient in this versatile summer dish. A native of India, basil comes in more than 50 varieties. Its pungent, warming, and restorative qualities are especially helpful for alleviating stomach-related complaints. This recipe was provided by Eleonora Gafton, chef and clinical herbalist intern at MUIH.

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