Recipes

Roasted Tomato and Garlic Spread

1/2 medium-size head of garlic
1/4 c. plus 1/2 tsp. extra-virgin olive oil (EVOO)
1/4 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1 lb. grape or cherry tomatoes, halved
2 tsp. minced flat-leaf parsley
4 fresh basil leaves, cut into thin strips

Preheat the oven to 400 degrees.
Cut the head of garlic in to half. Place the garlic on a piece of aluminum foil. Drizzle with 1/2 tsp. EVOO and sprinkle with a pinch of salt and pepper. Wrap the garlic tightly in the foil and place on a large baking sheet.
In a medium bowl, stir together the tomatoes, 1/4 c. EVOO, salt and pepper. Spread the tomato mixture in a single layer on the baking sheet with the wrapped garlic. Place in the oven and roast for about 30 minutes, until the tomatoes start to brown.
Remove the tomatoes from the baking sheet and place them in a small bowl. Remove the garlic from the foil. Squeeze the individual garlic cloves from their skins and add the tomatoes. Stir in the parsley and basil.

For more recipes like this one, “The Ultrametabolism Cookbook” is available in the Retail Center.

Braised Kale with Mushrooms and Beans

Great Northern beans or navy beans are best in this hearty vegetalbe side dish or vegetarian main course. Mix mushrooms such as shiitake, cremini, and white button.

2 tablespoons extra-virigin olive oil
1/3 cup minced shallot
1 teaspoon minced garlic
1/2 pound mixed mushrooms, stems removed, sliced
1/2 teaspoon kosher salt
1 medium bunch of kale (about 1 to 1 1/4 pounds), touch stems removed, cut into 1-inch strips
1/2 cup organic low-sodium chicken or vegetable broth
1 cup canned low-sodium or cooked white beans, such as navy or Great Northern, drained, and rinsed
1/4 teaspoon freshly ground black pepper

HEAT 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-high heat. Add half of the shallot and cook for about 5 minutes, until translucent. Add half of the garlic and cook, sirring for 1 to 2 minutes.

ADD the mushrooms and 1/4 teaspoon of the salt. Cook the mushrooms for about 6 minutes, until they have released their liquid and have begun to brown. Remove the mushrooms for the pan and set aside.

HEAT the remaining 1 tablespoon of extra-virgin olive oil in the skillet over medium-high heat. Add the remaining shallot and cook for about 5 minutes,  until translucent. Add the remaining garlic and cook, stirring, for 1 to 2 minutes.

ADD the sliced kale, broth, remaining 1/4 teaspoon salt, and a pinch of pepper. Turn the kale in the pan until it wilts. Cover the pan and cook, sitrring occasionally, for about 25 minutes, until the kale is tender.


Taken from "The Ultra-Metabolism Cookbook," by Mark Hyman. Page 123.

Herb Hummus

Description
A True Food Kitchen restaurant exclusive! This hummus has a spicy zing provided by the additions of cilantro, cumin, and jalapeño, and a subtle sweetness from the agave. Serve with vegetable crudités, or with pita chips (you can make your own by cutting pita into triangles, brushing them with olive oil and sprinkling with salt, and baking them in an oven at 325 degrees F for 20-30 minutes, until edges are lightly browned).

Food as Medicine
Garbanzo beans are an excellent source of the trace mineral manganese, which is an essential nutrient for both energy production and antioxidant defenses.

Ingredients:
4 cups garbanzo beans, drained
1/4 cup tahini paste
1/4 cup lemon juice
1 teaspoon ground cumin
1/3 cup extra-virgin olive oil
1 teaspoon chopped jalapeño chile
1/2 bunch cilantro, stemmed
1 teaspoon chopped garlic
1 tablespoon agave nectar
1 tablespoon sea salt

Instructions:
Combine all ingredients in food processor and blend until smooth. Adjust seasonings to taste.