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Urinary Tract Health

Bladder-Friendly Recipes

Eggs

Italian Breakfast Omelet

Ingredients

egg whites, free-range – 8

whole eggs, free-range – 2

zucchini, sliced – 3 cups

fresh mushrooms, sliced – 3 cups

onion rings, while or yellow, halved – 1 cup

tomato purée (no additives) – 1 cup

olive oil, extra virgin – 3 tablespoon, in divided amounts

marjoram, dried – 1/4 teaspoon

basil, dried – 1/4 teaspoon

oregano, dried – 1/4 teaspoon

turmeric, dried – 1/4 teaspoon

black pepper, freshly ground – 1/4 teaspoon, or to taste

(optional) sea salt, preferably Real Salt of Celtic salt – to taste

Preparation

Clean the mushroom caps wiping them carefully with a damp paper. Discard the stems, or reserve for stock, and slice the caps thin. (Do not soak fresh mushrooms with water).

In a medium, non-stick sauté pan gently heat 1 tablespoon of the olive oil and sauté all vegetables, except tomato purée, until almost tender.

Add the tomato purée, marjoram, basil, pepper, oregano, and simmer for 5-10 minutes. Keep the mixture warm.

In a mixing bowl whip together the egg whites, eggs, turmeric and (optional) sea salt.

In a second sauté pan heat 1 teaspoon of olive oil. Pour half the egg mixture and cook until the egg sets and an omelet forms. When the omelet is cooked, place half of the vegetable-tomato filling on the omelet and fold over.

Repeat the process to make the next omelet.

(Serves 2-3)

Source: Joseph Mercola (133)

Afternoon Deviled Eggs

Ingredients

eggs, free-range, hard-boiled – 6

mayonnaise, preferably home-made – 1-2 tablespoons

(optional) dried mustard – 1/2 teaspoon

sea salt, preferably Real Salt or Celtic salt – to taste

black pepper, freshly ground – to taste

chives – 1 bunch, finely chopped

Hungarian paprika – to taste

PERFECT HARD-BOILED EGGS

Place the eggs in a pand and add enough water to cover them by at least one inch.

Bring them to a rolling boil on medium heat.

Cover the pan and remove from heat immediately.

Let sit for about 15 minutes or more in the hot water. Then, plung the eggs in cold water and peel under peel under cold water as well.

Preparation

Slice the eggs lengthwise in half.

In a small mixing bowl place all the yolks. Add the mayonnaise, dry mustard, if desired, and salt and pepper to taste.

Mash together with a fork until smooth.

Arrange the egg whites on a platter with the cavity side up. Spoon some of the filling into each hole until all are filled.

Top with chopped chives and sprinkle with paprika. Refrigerate until ready to serve.

Great as an afternoon snack.

(Makes 12 deviled eggs)

Source: Suzanne Somers (113)

Perfect Niçoise Salad

Ingredients

xeggs, free-range, hard-boiled – 6

xmayonnaise, preferably home-made – 1-2 tablespoons

x(optional) dried mustard – 1/2 teaspoon

xsea salt, preferably Real Salt or Celtic salt – to taste

xblack pepper, freshly ground – to taste

xchives – 1 bunch, finely chopped

xHungarian paprika – to taste

PERFECT HARD-BOILED EGGS

Place the eggs in a pand and add enough water to cover them by at least one inch.

Bring them to a rolling boil on medium heat.

Cover the pan and remove from heat immediately.

Let sit for about 15 minutes or more in the hot water. Then, plung the eggs in cold water and peel under peel under cold water as well.

Preparation

xSlice the eggs lengthwise in half.

xIn a small mixing bowl place all the yolks. Add the mayonnaise, dry mustard, if desired, and salt and pepper to taste.

xMash together with a fork until smooth.

xArrange the egg whites on a platter with the cavity side up. Spoon some of the filling into each hole until all are filled.

xTop with chopped chives and sprinkle with paprika. Refrigerate until ready to serve.

(Serves 4)

Source: Suzanne Somers (113)

Zucchini Pancakes

Ingredients

eggs, large, free-range – 6

fresh Italian flat-leaf parsley, chopped – 1/4 cup

zucchini, scrubbed and diced – 2 cups

olive oil, extra virgin – 2 tablespoons

yellow onion, medium – 1, scrubbbed, peeled and chopped

garlic cloves, large – 2, scrubbed and minced

sea salt, preferably Real Salt or Celtic salt – to taste

Preparation

In a large bowl beat the eggs. Add the rest of ingredients, except the oil, and mix.

In a large skillet gently heat the oil. Add the egg mixture. Cook over medium-high heat, until golden bron on bottom.

turn and cook the other side, until the segg sets.

Cut into wedges and serve.

(Serves 3-4)

Source: Vital Living Center Cookbook (57)

Grain-Free, Dairy-Free Pancakes

Ingredients

*eggs, free-range – 2

sunflower seeds – 1/2 cup, finely ground

almonds – 1/2 cup, finely ground

sesame seeds – 1/2 cup, finely ground

coconut milk, canned – 12/ cup

water, filtered – 1/2 cup

apple sauce, unsweetened – 12/ cup

sea salt, preferably Real Salt or Celtic salt – 1/2 teaspoon

(optional) blueberries, fresh – 2 tablespoons, or

frozen, thawed and drained

*Eggs are not a dairy product.

Preparation

In a bowl combine all the ingredients.

Bake on a preheated, non-stick griddle.

Freeze and reheat as needed.

(Makes 12)

Source: Vital Living Center Cookbook (68)

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