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Click any of the items in the table below to go directly to that recipe. Or just scroll down to browse through each one.



Green Smoothies

Bean and Spinach Soup Jeannette's Everyday Salad Dressing Grassy Mary
Root Bake Lemon Garlic Dressing Berry Green Smoothie
Tempeh, Arame and Carrots Avocado Green Dressing
Nappa Salad w/Cilantro and Ume
Pressed Salad
Nut Seed Plate


Bean and Spinach Soup

2 c white kidney beans, home cooked or canned
1-2 c red kidney beans, home cooked or canned
1 c chick peas, soaked home cooked or canned
2-3 c fresh spinach or escarole, washed, drained and chopped
4 c vegetable broth
2 medium onions, chopped
1 lg garlic clove, minced
1 T parsley
1 basil
Pepper to taste

Combine all ingredients and simmer about 45 minutes

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Root Bake

2-3 c butternut squash
1 yam
2 potatoes
1-2 parsnips
Cube all the above
1 yellow onion, thick slices
Garlic cloves, as many as you’d like
Olive oil, real salt, pepper

Mix well in a large bowl, put in an oiled baking pan, bake at 350 for 45 minutes.

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Tempeh, Arame and Carrots

Tempeh, one package, thawed and sliced
Onion, 1 cup, thinly sliced
Carrot, 1/2 c, matchsticks
Arame, ½ c, rinsed and soaked
1 T Tamari
2 tsp Toasted Sesame Oil
1 tsp Brown Rice Vinegar

Heat the oil in a large skillet, sauté onions, add carrots.
Remove veggies from skillet.
Add more oil, then sauté Tempeh until slightly browned on each side.
Add veggies, arame, and dressing.
Serve warm or room temperature.

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Nappa Salad w/Cilantro and Ume

1 bunch nappa cabbage
1 bunch cilantro (wash really well), chopped.
1/4 red onion, roughly chopped
1/2 cup water
1 T almond butter
2 tsp umeboshi paste
Toasted sunflower seeds

Rinse cabbage, halve, thinly slice. Mix in cilantro. In blender, mix onion, water almond butter and ume paste. Just before serving, add to cabbage and cilantro and toss. Mix in sunflower seeds and serve.

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Pressed Salad

2 large bunches Bok Choy, thinly sliced
2 c Red Cabbage, thinly sliced
1 bunch Watercress, chopped
1 lg Leek, thinly sliced
2/3 c Dill Pickles, chopped
1 c Carrots, grated
Olive Oil, about ½ c
Juice from Pickles about 3 T
Umeboshi Paste 1 T (or more to taste)

Mix all ingredients except for the carrots in a large bowl with dressing and press with hands.
When thoroughly mixed and “pressed” mix in carrots and press again.
Ready to serve

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Nut Seed Pate

Soak overnight:
1 c raw almonds
1 c sunflower seeds
1 c sesame seeds
Drain water and then sprout for at least 3 hours.

In blender or food processor, blend with:
1 or 2 T onion, coarsely chopped
1 garlic clove, coarsely chopped
2 tsp (or more to taste) Bragg Liquid Aminos
May need to add water.

Use as a dip or spread. Great on cucumber wheels or crackers!

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Jeannette’s Everyday Salad Dressing

3 T Apple Cider Vinegar
3 T Flax Oil Blend
1 or 2 tsp Bragg Liquid Aminos
Mix together in a jar or bottle.

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Lemon Garlic Dressing

Juice of 1 lemon
1 clove garlic
½ tsp kelp
Olive oil
Mix in blender

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Avocado Green Dressing

1 medium avocado
Juice of ½ lemon
1 clove garlic
1 pinch cayenne
Mix in blender

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Green Smoothies

Grassy Mary

1 c water
3 leaves Chard
3 leaves Romaine
½ c cucumber
½ lemon with skin
1 lg tomato (opt)
1 clove garlic

Roughly chop and then blend for at least 30 seconds, add hot sauce if you like

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Berry Green Smoothie

1 c water
1 c Dandelion Leaves, roughly chopped
1 banana
1 c frozen berries
1 inch ginger, peeled

Blend for at least 30 seconds

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Please note that this information is not intended to diagnose, treat, cure or prevent any disease. Medical advice should be obtained from the reader's health care professional. These statements have not been evaluated by the Food and Drug Administration.


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