Ellen Reiss-Goldfarb, RDN, CEDRD

Well, it has been quite afew years since I have been on this blog. And with the rebuilding of my website, I was able to be re-introduced to my long forgotten blog account! It will be nice to get back to it. Although I have been posting quite a bit on my social media accounts (you can follow me on Facebook and Instagram now @nutritionbyellen. Ah.. 2020, what a year this has been. I think we are all ready for you to be long gone and forgotten. But with the shutdown , hopefully we have all been productive and thinking about our future goals and aspirations for when we get out of this mess! I know I am. I am grateful for my health, my family, friends and clients/colleagues. If we have learned anything from this pandemic, it is resiliance and community. We can all get through this, together. I look forward to 2021 with open arms and hope for the future. I see great things happening. And for @Nutritionbyellen, I see alot of growth and expansion of my practice. My practice is now virtual. Wh...

Wednesday, March 16, 2011 Some of my new favorite raw food recipes Cauliflower Couscous 2 heads cauliflower, finely ground in a food processor 1/2 fresh cup lemon juice 1 cup olive oil 1 tablespoon black pepper pinch of sea salt 1 bunch fresh parsley, stems removed 1 bunch fresh mint, stems removed 1 bunch fresh cilantro, stems removed 1 13oz jar pitted Greek olives In a large mixing bowl, combine all of the ingredients and mix thoroughly Marinated Bok Choy Salad 5 heads baby bok choy 1/3 cup olive oil 1/4 cup Nama Shoyu 4 cloves garlic, peeled Starting from the bottom of the plant, chop the bok choy stalks into half-inch pieces, leaving the leaves whole. In a blender, combine the olive oil, Nama Shoyu and garlic and blend thoroughly. Add to the bok choy, mix well and serve. Pesto Sauce 2-3 cloves garlic, peeled 1/2 fresh lemon juice pinch sea salt 1 cup raw pine nuts 1 cup fresh basil 2 tablespoons olive oil In a high speed blender, combine all the ingredients, and blend until smooth...

Easy Organic Beet Salad Ingredients: One large Beet Walnuts- handful fresh dill-2 -3 sprigs 1 lemon Wash beet and scrub with brush over running water Peel the beet and chop into small evenly cut cubes. Place in a steamer and boil for 7-10 minutes. Place beets in a bowl of ice water to cool. When cool remove and place in bowl. Add chopped walnuts,chopped dill and juice of one lemon, refrigerate until cold and eat when ready

Ingredients: One large Beet Walnuts- handful fresh dill-2 -3 sprigs 1 lemon Wash beet and scrub with brush over running water Peel the beet and chop into small evenly cut cubes. Place in a steamer and boil for 7-10 minutes. Place beets in a bowl of ice water to cool. When cool remove and place in bowl. Add chopped walnuts,chopped dill and juice of one lemon, refrigerate until cold and eat when ready

1 cup brown rice cooked 1 and 1/2 cup spinach handful of basil 1-2 cloves of garlic 1/3 cup pine nuts 2 Tbsp flax seed oil 1/3-1/2 cup water chop garlic. Place all ingredients except for the rice in a blender and blend until smooth. Pour over 2 cups of rice and mis until evenly spread on the rice

1 lb Salmon 2 inches of ginger 4 cloves of garlic 3 scallions or 1/4 cup diced leeks two oranges For Baking: Preheat oven to 350 degrees. chop two inches of ginger into thin slices. Chop garlic. Chop scallions (or leeks). Slice oranges of one orange. Lay all on top of the fish. Squeeze orange juice from the other orange on top of the fish Wrap loosely in tin foil so that it is covered and put in oven for 15-20 minutes. For Poaching: Place all ingredients in a pan and add half an inch of water to the pan. Bring to a boil and then turn heat down to medium-high until ready. 7-10 minutes

Organic Bean Soup Ingredients: 1 cup organic 13 bean soup mixture 2 cups organic chicken broth 4 carrots 4 celery sticks 2 cloves fresh garlic ½ sweet onion 3 Tblsp diced fresh parsley 2 Tblsp diced fresh dill 1 piece wild atlantic Kombu Kelp Directions: Soak beans overnight The next day, place beans in 2 cups chicken broth and bring to a boil, chop all the vegetables and herbs and add to the soup, can place kelp in whole or shred and place in before cooking Cover and simmer for 2 hours Makes 3-4 servings