Sadkhin Therapy® Recipes
Enjoy Our Favorite Recipes
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Last Minute Burritos
1 cup of fresh mint, chopped
2 cups of avocado, diced
1 teaspoon of Sea salt
1 cup of chopped onion
1 teaspoon of rosemary, chopped
1 cup of lime juice
1 teaspoon of minced jalapeno
4 large romaine lettuce leafs
Mix everything but the romaine in a bowl.
Spoon equal portions of the mixture into the lettuce leaf.
Wrap the leafs just like a burrito and enjoy!
Three Pepper Fajitas
1 green, 1 red, and 1 yellow pepper (chop lengthwise into strips)
1 bunch of chopped fresh cilantro
½ cup lime juice
Chopped garlic for seasoning
Heat a non-stick pan on high
Put pepper, onion, and cilantro in the pan and sprinkle the lime juice over the top.
Toss all of the ingredients around until just tender.
Wrap in a lettuce leaf and enjoy!
Honey Glazed Winter Squash
2 ½ to 3 pounds of small winter squash (carnival, golden acorn, delicate, or other)
2 tablespoons of honey
¼ cup fresh squeezed apple juice
Salt for seasoning
The squashes may be baked in the oven or microwave. If you are going to use the oven, preheat it to 375 degrees. Cut the squashes in half lengthwise. Place the halves cut side up in a baking dish with about 2 inches of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 45 minutes, depending on the type and size of the squash used. Or microwave, using about 4 to 7 minutes each as a rule of thumb per small squash or 10 minutes for a butternut. Test occasional to make sure they don’t overcook. When the squashes are cool enough to handle, scoop out and discard the seeds. Peel the squashes and cut into 1-inch chunks. Combine the remaining ingredients in an extra-wide skillet or stir-fry pan and heat gently, stirring together. Add the squash and turn up the heat to medium-high. Cook, stirring, until the liquid reduces and the squash is nicely glazed, about 8 to 10 minutes.
1 red bell pepper
2 inch piece of fresh ginger, peeled
2 pints of water
1 teaspoon of basil
2 cloves of garlic
½ teaspoon of cayenne
1 teaspoon of oregano
Clean and cut first six vegetables into chunks.
Blend remaining ingredients and pour over vegetables in bowl.
Marinate overnight in refrigerator.
Put onto wooden skewers and dehydrate (in oven) for 24 hours at 105 degrees.
2-3 garlic cloves
1 sweet onion
Bake, cool, peel and blend eggplant. Add salt and pepper to taste. Chop onion, tomatoes, cilantro, garlic. Mix all ingredients together and serve.
2 garlic cloves
Wash eggplant and cut slices.
Put slices on thin pan.
Splash slices with water and place them into the oven.
Bake, and cool.
Add salt and rub garlic onto every slice.
Top with herbs and roll.
Onions in Wine
Any other desired spices/ herbs
Slice onions (as many as desired) and place in a 9”x13 pan.
Sprinkle black pepper, onion powder, garlic powder, and/or any spices /herbs desired. Cover and bake at 350 degrees for 45 minutes to an hour.
2-3 red peppers
1 sweet onion
Juice of ½ lemons
Cilantro and parsley
Bake, cool, peel, and chop eggplant.
Add salt and lemon juice.
Chop onion, cilantro, and parsley, adding ingredients to the mix.
Wash pepper, remove seeds and cut in half.
Stuff each half with the eggplant mix, and serve.
Dill, parsley, cilantro
Boil cabbage leaves in salted water and cover with a lid to cool. Chop the remaining leaves of the cabbage along with herbs. Grate cabbage core and carrot. Add salt and mix. Place equal amounts of stuffing into each boiled cabbage leaf and roll. You may use any one of our dressings. Serve hot or cold.
1 bag of baby spinach leaves
1 stick of celery
Dill, parsley, cilantro
Chop all ingredients and grate carrots. Roll stuffing into leaves. Serve hot or cold.
Use any of the previous “goloptsi” stuffing to stuff a yellow, red or green pepper.
Feel free to use any of our dressings.