Best 4 Superfood Delicious recipes


Best 4 Superfood Delicious recipes

Red Peppers and Broccoli with Ume Tarragon Dressing

A salad in a snap – here’s how to make your own savory super salad in just a few minutes!

Ingredients:نتيجة بحث الصور عن ‪Red Peppers and Broccoli with Ume Tarragon Dressing‬‏
2 cups water
¼ teaspoon sea salt
2 cups red pepper, matchstick sliced
2 cups broccoli stems and florets

¼ cup olive oil
1 teaspoon umeboshi plum*
¼ teaspoon ground fresh pepper
4 sprigs fresh tarragon


  1. Bring water to boil and add salt. Quickly blanch the broccoli stems and florets (to blanch,
    place veggies in the boiling water for about one to two minutes. Remove and plunge into
    ice water. Once the broccoli has cooled, remove and drain). The broccoli should be bright and crunchy
  2. Arrange red peppers and broccoli in clear bowl.
  3. Mix dressing ingredients and toss with veggies. Let stand for five to 10 minutes so the
    dressing can marinade the veggies.
  4. Garnish with tarragon leaves and serve.

*Can be found in the Asian aisle at the grocery store or in an Asian market.

This recipe makes four servings.

Minted Cucumber Soup

The coolness of cucumber with a hint of mint, this chilled soup recipe will surely beat the
summer heat.

Ingredients: نتيجة بحث الصور عن ‪Minted Cucumber Soup‬‏
4 cucumbers, peeled and chopped
2 shallots
¼ cup tahini
¼ cup fresh mint
2 scallions, minced


  1. Blend all ingredients and add enough water to make soup thick.
  2. Chill in refrigerator for one hour.
  3. Garnish with scallions when serving.

This recipe makes four servings.

Rye Crisp “Sandwich” with Avocado, Sprouts, and Sheep’s Cheese

Try this sandwich with a superfood twist.

8 rye crisp crackers
4 tablespoons Dijon mustard
8 slices grass-fed cheddar cheese (or any other raw or grass-fed cheese of your choice)
1 avocado, sliced
¼ cup broccoli sprouts Fresh lemon juice, to taste


  1. Spread each rye crisp cracker with ½ tablespoon mustard.
  2. Place one slice of cheese on each cracker.
  3. Lay two or three slices of avocado on top on the cheese.
  4. Top each with a tablespoon of sprouts.
  5. Sprinkle each with a squeeze of fresh lemon juice.

This recipe makes four servings.

Sprout Stuffed Avocadosنتيجة بحث الصور عن ‪Sprout Stuffed Avocados‬‏

Stuffed avocados not only look enticing, but are undoubtedly nourishing, too, especially when you use superstar ingredients, such as tomatoes and sprouts, as their healthy filling.

4 ripe avocados
3 large ripe tomatoes, chopped
1 packed cup alfalfa or sunflower sprouts, coarsely chopped
Juice of 2 lemons
1 garlic clove, pressed
2 scallions, minced
2 teaspoons fresh cilantro, minced Umeboshi vinegar for drizzling Toasted sesame seeds


  1. Slice avocados lengthwise, remove pit, and set aside four halves.
  2. Mix remaining ingredients.
  3. Smash remaining avocados, and mix with tomatoes, sprouts, lemon juice, garlic, scallions, and cilantro.
  4. Stuff the four avocado halves with the tomato mixture.
  5. Sprinkle with umeboshi vinegar and toasted sesame seeds.

This recipe makes four servings.

Basic Bone Broth Recipeصورة ذات صلة

While this recipe calls for beef bones, you can also make bone broth using whole organic chicken, whole fish (including the head) or fish bones, or pork.

If this is your first time making your own bone broth, I suggest starting with chicken because it has the mildest flavor, as beef tends to be a bit more overpowering. If you’re using chicken, simply place the raw meat into the pot in place of the beef bones and proceed with the recipe as follows.

If cooking a whole chicken, the meat should start separating from the bone after about 2 hours. Simply remove the chicken from the pot and separate the meat from the bones. Then place the bones back in and continue to simmer. You can even use bones from a roasted chicken or turkey carcass to make bone broth, which is incredibly cost effective since you would otherwise throw them away.


3-4 pounds beef marrow and knuckle bones
2 pounds meaty bones such as short ribs
½ cup raw apple cider vinegar
4 quarts filtered water
3 celery stalks, halved
3 carrots, halved
3 onions, quartered Handful of fresh parsley Sea salt


  1. Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for one hour so the vinegar can leach the mineral out of the bones.
  2. Add more water if needed to cover the bones.
  3. Add the vegetables, bring to a boil, and skim the scum from the top and discard.
  4. Reduce to a low simmer, cover, and cook for 24-72 hours.
    NOTE: If you’re not comfortable leaving the pot to simmer overnight, turn off the heat
    and let it sit overnight, then turn it back on and let simmer all day the next day.
  5. During the last 10 minutes of cooking, throw in a handful of fresh parsley for added
    flavor and minerals.
  6. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow
    bones and into the broth
  7. Add sea salt to taste and drink the broth as is or store in the fridge for five to seven
    days, or in the freezer up to six months for use in soups or stews.