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Baked Zucchini Sticks

Monday, June 6th, 2016

Zucchini SticksThese baked sticks are a great way to enjoy zucchini! Simple to make and fun to eat – this is an awesome snack! (more…)

Cauliflower Rice Bowl

Friday, March 4th, 2016

cauliflower rice bowlCauliflower rice is a really cool way to save some calories! You can prep cauliflower rice yourself using a food processor, but nowadays you can also find it pre-made at your local grocer in the freezer section. The addition of the roasted chickpeas to this rice bowl gives a great crunch – enjoy! (more…)

Crock Pot Sweet Potatoes

Tuesday, November 17th, 2015

Sweet PotatoesA super simple way to enjoy sweet potatoes! (more…)

Haricots Verts with Garlic and Thyme

Monday, April 20th, 2015

French Green BeansSimply seasoned with fresh thyme, garlic, salt and pepper – these french green beans make for a perfect side for any meal (or you can even enjoy as a veggie snack!). (more…)

Roasted Purple Carrots

Tuesday, April 7th, 2015

Purple CarrotsDid you know that carrots come in a variety of colors, including purple? Purple carrots are rich in anthocyanins, an antioxidant compound, that offers many health benefits. These roasted purple carrots are a simple and fun, spring side dish that’s super healthy and will be loved by the whole family! (more…)

Japanese Cucumber Salad

Tuesday, March 17th, 2015

Cucumber SaladSliced cucumbers are an excellent snack particularly when they are jazzed up with a bit with rice vinegar, a hint of sweetness and a sprinkling of toasted sesame seeds. Yum! (more…)

Warm Cauliflower Salad

Thursday, March 12th, 2015

Cauliflower SaladA warm salad with cauliflower, sweet white corn and sweet onion drizzled with a low-calorie dressing…so simple and so delicious! (more…)

Spiral Zucchini Pasta

Tuesday, March 10th, 2015

Zucchini NoodlesUsing vegetables, like zucchini (or carrots, squash, eggplant), as a noodle replacement is just genius. If you don’t have a vegetable spiralizer, you can make pasta “ribbons” using your vegetable peeler and running it lengthwise along the zucchini. You’ll get your veggies in and cut calories at the same time! (more…)

Savory Roasted Brussels Sprouts

Monday, November 24th, 2014

Roasted Brussels SproutsBrussels Sprouts have such a yummy flavor when they are roasted and they make a great addition to the holiday table. Enjoy! (more…)

Veggie Tacos

Sunday, September 8th, 2013

Vegetable Tacos | HMR Clinic RecipeRoasted vegetables are easy alternatives to meat-based entrees. Try them in place of fish or ground turkey as a taco filling. Just serve with a side of black beans and a fruit salad of sliced papaya, melon and mango, topped with a squirt of lime juice and dusted with chili powder. (more…)

Fresh Ginger Cucumbers

Wednesday, June 5th, 2013

June through August is the perfect season for sweet, crunchy cucumbers. Try this quick pickle recipe at your next picnic or barbeque. Serve it as an appetizer, side salad, or topping for grilled turkey or veggie-burgers and fish. It’s an easy, fresh addition to your healthy table anytime! (more…)

Shaved Roots and Bulbs with Rice

Thursday, April 25th, 2013

The roots of spring are in the markets! Beets are available in purple, red-striped, gold and white. If you buy the beets fresh, sauté the greens for a sweet treat. Even celery root, or celeriac, is tempting and fresh. Celery root is a crop from primarily our California growers and is a good source of riboflavin, calcium, Vitamin B6, magnesium, phosphorus, and an excellent source of potassium, Vitamins A, C, and K, as well as dietary fiber. The earthy celery flavor comes out best when the root is cooked in a soup or stir-fry but the dense nutrients are retained in the best form when we eat it raw. Use a food processor or mandolin to shave into thin slices. (more…)

Saint Pat’s Green Potato Bowl

Thursday, March 14th, 2013

It’s time for the traditional Irish feast of potatoes and cabbage. For this year’s healthy table, let’s add a wee bit of greens to classic creamy potatoes and pair them with tiny, cabbage-like Brussels sprouts! The cabbage family, known as crucifers, is generally a great resource for calcium, iron, and vitamins A, C, E and K and a variety of cancer preventive glucosinates. Brussels sprouts have the best variety and combination of glucosinates in the cabbage family. Current research reveals that the tiny crucifers may also provide significant cardiovascular benefits and protection from accelerated aging. The trick to preventing Brussels sprouts and cabbage relatives from developing strong sulfurous odors is to cook them while they are fresh, over lower to medium heat, being careful not to over-cook. (more…)

SoCal Market Soup

Wednesday, January 30th, 2013

SoCal Market SoupSoup making requires a few essential principles. The first is to season at the start and adjust as you go. Most soups begin with a chopped onion, shallot, leek or combination in a bit of oil. Perhaps you add garlic, celery or chopped celery root at this time. Sprinkle the spices over these and stir. Be careful not to scorch the veggies and spice. The flavorings grow richer and bolder as you simmer along. Then you can add liquid such as broth, water, etc. (more…)

Spring Asparagus with Beans

Tuesday, March 13th, 2012

Spring Asparagus with BeansFresh, tender, bright green asparagus is a perfect springtime “palette” for building a color wheel of vital nutrients.

Asparagus is a valuable source of cognitive health boosting folate, and also contains the flavonoid rutin. Rutin is being examined as a remedial treatment for vascular problems, particularly varicose veins. (more…)