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Contest Winning Recipes
Mediterranean Shrimp
(serves 4)
198 calories, 9 g carbohydrates, 17 g protein, 8 g fat per serving
4 tsp. olive oil
2 cups finely chopped peeled eggplant
1 red onion, chopped
3 garlic cloves, minced
6 plum tomatoes, finely chopped
1 cup water
1 tbsp. chopped oregano or marjoram
¾ lb medium shrimp, peeled & de-veined
1/3 cup crumbled, lowfat feta cheese
2 tbsp. chopped flat-leaf parsley
Heat the oil in a non-stick skillet. Add the eggplant and sauté until lightly browned. Stir in the onion and garlic and sauté until fragrant. Add the tomatoes, oregano, and water and bring to a boil. Reduce heat and simmer, stirring occasionally, until most of the liquid evaporates. Add the shrimp to the vegetables and cook, stirring frequently, until they turn pink. Serve sprinkled with the feta and parsley.
Recipe Idea: If you have any leftovers wrap them in a whole sprouted tortilla and savor the flavor!
Honorable Mention submitted by Katie McCann of British Colombia, Canada
Asian Salmon
(serves 2)
2 salmon fillets (5- 6 oz. each)
1 cup cooked quinoa
2 cups coarsely chopped bok choy
½ cup sliced shitake mushrooms
2 scallions, chopped
1 tbsp. vegetable oil
1 tsp. grated fresh ginger root
1 garlic clove, pressed
2 tbsp. soy sauce
2 tsp dark sesame oil
Preheat oven to 450. Take two 12 x 24 sheets of aluminum foil and fold each sheet over to make a double thick square. Brush a little oil on the center of each square. Rinse the fish and prepare all of the ingredients. Spread half of the quinoa on the center of each foil square and then layer the greens, shitake mushrooms, fish and scallions on top. In a small bowl, combine the vegetable oil, grated ginger, garlic, soy sauce, and sesame oil. Pour half of the sauce over each serving. Fold the foil into airtight packets. Bake for 20 minutes. Carefully avoiding the steam that will be released, open a packet and check that the fish is cooked. To serve, open the foil packets and transfer to a plate or bowl.
Kitchen Saver: Easy recipe with little clean up!
Honorable Mention submitted by Dr. Matt French of Phoenix, AZ
Mediterranean Tilapia
(serves 2)
2 tilapia filets1 tbsp. vegetable oil “butter” spread
(optional, or just increase olive oil)
½ -1 tbsp. olive oil
Pinch of salt
Freshly ground black pepper to taste
½ tablespoon dried parsley
1 clove garlic, pressed
12-15 Spanish olives, sliced
2-3 tbsp. sun-dried tomatoes, diced
1 fresh plum tomato, diced (not too small)
Combine “butter” spread, oil, salt, pepper, lemon juice, and parsley in skillet over medium heat. Once “butter” spread is melted, add crushed garlic and sauté tilapia 3-5 minutes. Cover and simmer a few more minutes.
Honorable Mention submitted by Carla Corina of Schenectady, NY
Asian Chicken and Water Chestnut Patties
1 ½ lb. skinless boneless chicken breasts, cut into 1½-inch pieces
1 (8-oz.) can whole water chestnuts, rinsed and drained
1 cup scallions, chopped
1 tsp. minced fresh jalapeño chili, including seeds
2 tbsp. chopped fresh cilantro (coriander)
1½ tsp. low sodium soy sauce
Dash of mirin or Chinese cooking wine
1¼ tsp. salt
2 tsp. grapeseed or extra virgin olive oil (optional)
Pulse chicken in food processor until coarsely chopped. Transfer to large bowl. Add water chestnuts, scallions, and jalapeños to processor and pulse until finely chopped. Add mixture to chicken along with cilantro and salt. Stir together with your hands until just combined. Heat 1 tsp. oil (if using) in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Then place patties in skillet and cook until golden and just cooked through, about 4 minutes each side.
Recipe Idea: Place patties over a meslun salad.
Winning Taste submitted by Dr. Robert Silverman of White Plains,NY
Arroz con Pollo (Chicken with Rice)
(serves 6)
¼ cup extra virgin olive oil
1 large minced onion
1 minced clove of garlic
1 cup uncooked brown rice
2 cups boiling chicken stock
½ tsp. red pepper hot sauce
½ tsp. salt
1 tsp. paprika
1/8 tsp. saffron
2 cups frozen peas
2 pimiento peppers cut in strips
or ¼ cup sliced mild red pepper
Cooked chicken (about 2 cups)
On low heat sauté onion, garlic, and rice in the oil until onion looks done. Add hot sauce, chicken stock, salt, paprika, and saffron. Cover tightly and cook over low heat about 40 minutes until rice has absorbed all the liquid and is tender. Add chicken, pimiento, and peas. Cover again and place in 325 degree oven for 15 minutes.
Winning Taste submitted by Dr. Mark Baxter of Las Vegas, NV
Edamame Guacamole
Serving size=2 tbsp. (16 servings)
39 calories, 3 g carbohydrates, 3 g protein, 2 g fat per serving
Note: This delicious imposter has 30 percent fewer calories and fat than traditional guacamole—plus more protein, greater nutrient diversity, and lots of isoflavones.
1 cup shelled edamame (about 12 oz. unshelled)
½ cup unflavored soy milk
2 tbsp. chopped fresh cilantro (coriander), without stems
2 cloves garlic, minced
1 teaspoon chopped chipotle chile (optional)
1 large ripe avocado
2 tsp. fresh lime juice
Salt and pepper to taste
Cook edamame in salted boiling water for 5 minutes. Drain and cool to room temperature. Combine edamame, soy milk, 1 tbsp. cilantro, and garlic (and chile if using) in food processor. Process until mixture is very smooth, about 3 minutes. Set aside. Peel and seed avocado and place in a medium mixing bowl. Add lime juice and mash with a fork, leaving small chunks. Add edamame mixture and stir just to combine. Season with salt and pepper. Garnish with remaining 1 tbsp. cilantro.
Winning Taste submitted by Katie McCann of British Columbia, Canada
Quinoa Tabbouleh
1 box red or white quinoa
1 medium tomato or 2 handfuls of grape tomatoes
1 cucumber (peeled)
1 carrot (peeled)
2-3 cloves of garlic minced in garlic press
Handful of fresh mint leaves or 1 to 1½ tbsp. dried mint
Handful of fresh parsley leaves (de-stemmed)
6 tbsp. Bragg's Amino Acids (a gluten-free soy replacement)
(if on UltraInflamX
®, skip and add more lemon and a little salt/pepper) 4-5 tbsp. olive oil1 lemon cut into 4 lemon wedges
Slivered almonds for garnish
Prepare 1 cup of quinoa according to directions on box. While quinoa is cooking (15 minutes), begin dicing. Dice tomato into cubes or bite size pieces. Do the same with the cucumber and carrots. Cut mint and parsley into small pieces. In large bowl, combine the cooked quinoa (let it cool first), vegetables, herbs, and garlic. Squeeze in 1 to 1½ lemon wedges. If you’re comfortable with this method, make a spiral from the outside of the bowl to the center to add in the olive oil and soy sauce. If you’re uncomfortable with “spiraling” in, add 4-5 tbsp. of olive oil and 6 tbsp. soy sauce. Quinoa should be well coated, not dry (add a dash more of olive oil and Bragg's if needed)—but you shouldn’t have liquid pooling at the bottom. Top with a handful of slivered almonds.
Recipe Idea: Asparagus, cabbage and cauliflower also add in nicely.
Winning Taste submitted by Denise Corbett of Schenectady, NY
Power Pack Soup
16 oz. container of organic chicken broth
1 can of white beans (cannelli, Northern, etc.)
3-4 cloves of garlic
1 bag of spinach (preferably organic if available or well washed)
1 egg
(or egg substitute if on UltraInflamX® diet)
parmesan cheese (optional)
Add broth, garlic, and beans to a large saucepan and bring to a rolling boil. When at full boil, beat in egg or egg substitute and then blanch½ a bag of spinach for 1 minute. Serve hot with salad or alone. Can top with Parmesan cheese. Winning Taste submitted by Denise Corbett of Schenectady, NY
