Recent Recipes
Raspberry Peach Smoothie
Refreshing and sweet, with a hint of tartness, this smoothie is not only delicious but good for you too.
Bejeweled Avocado Salad-Stuffed Peppers
Perfect for hot summer days when we crave foods that are light yet still filling, this nutrient-dense and super-flavorful dish made with red peppers and avocados hits the spot.
Tri-Color Mayo-Free Egg Salad
This easy summertime recipe is provided by Sharon Chan, RD, LDN, a graduate nutrition student intern in our on-campus Natural Care Center.
Roasted Beet Borscht
Whether in your garden, CSA, or at the local market, beets have been everywhere this season. If you’re lucky enough to find watermelon or golden beets, they are a lovely addition to this recipe. This soup contains a medley of red, golden, and watermelon beets. Roasting the beets brings out their sweetness and turns the soup a lovely magenta-purple color. Homemade oxtail stock was used in this recipe, making it both a blood-cleansing and gut-healing soup, however vegetable stock can be substituted for the beef stock. This soup can be enjoyed at room temperature or chilled – perfect for hot summer days. For additional creaminess, add a dollop of yogurt or sour cream.
Beet Kvass
Beet Kvass is a fermented drink that serves as a refreshing blood cleanser and liver tonic for the spring season. This recipe is from Monica Corrado, M.A., CNC, a faculty member of MUIH’s Master of Science in Nutrition and Integrative Health program, and a chef and holistic nutrition educator who teaches “REAL Food” cooking classes throughout the United States.