My Favorite Recipes From Eileen Poole

Here are a few of my favorite recipes from Eileen Poole:

Years ago when I was working long days and going to acupuncture school at night, Eileen recommended this recipe to me to keep my energy steady by starting the day off right.

EILEEN’S HEARTY BREAKFAST SKILLET MEAL

1 medium zucchini thinly sliced

2 free range, fertile eggs

2 tsp. hazelnut oil

2 tbls. chopped parsley or cilantro

1 small pinch of Celtic or Himalayan salt

* optional: 1/2 cup cooked brown rice, quinoa, oatmeal, buckwheat, or rye flakes.

Arrange the zucchini slices on the bottom of a non stick skillet and add about 1/3 cup of water. Cook covered over medium heat until the zucchini is just fork tender. Remove the lid letting any remaining liquid to almost evaporate. Add the oil and break the two eggs over the zucchini topping with the parsley or cilantro and pinch of salt. Cover for 2-3 minutes or until eggs are just set. Slide out of skillet onto your bed of grain. Serve with an additional cup of Dr. Bieler’s Soup for maximum health benefits.

NOTE: I always have containers of cooked grains on hand in the frig making it quick and easy to add to meals or snack. To add some texture and variety, I mix two different grains together.

Since I am a predominant “Thyroid Type” in Dr. Bieler’s system with weaker adrenals, Eileen told me I would always need a bit more protein to even me out and support my adrenals. She told me the small pinch of salt early in the day would also give a small lift to my adrenals without over stimulating them. According to Dr. Bieler & Eileen, Thyroid Types need a little more starch in their diets than the other endocrine types especially in colder weather. Eileen also recommended I have a good quality cold pressed hazelnut oil in small amounts a few times a week to support my central nervous system which tends to be sensitive.

************************************
This next recipe is a light, satisfying snack I can easily carry with me when I’m on the go.

EILEEN’S CREAMY FRUIT SMOOTHIE

1 cup un-sweetened oat/rice/coconut milk or raw goat’s/cow’s milk if you can handle it

1 banana or 1 cup raw low acid fruit of choice (no melons)

2 tsp. of freshly ground flax seed

Put all the above in a blender and frappe until smooth.

NOTE: If I’m taking this with me for later in the day and have no refrigerator available, I will partially freeze the mixture in the container I will be taking with me. This way it is thawed by the time I will use it.

My favorite fruits to use are: papaya, blueberries, raspberries, strawberries, Babcock peaches & kiwi. Sometimes I add some lemon or lime zest for flavor before blending.

Eileen always told me that bananas were best eaten as the only fruit in recipes because they are so rich and filling. I will often mix small amounts of several different fruits for variety…of course not with bananas.

***************************************

Eileen suggested this next recipe to me many times over the years when I’ve felt run down or just needed a pick me up.

EILEEN’S VERSION OF A QUICK EGGNOG

1-2 raw, fertile egg YOLKS

1 cup raw cow’s or goat’s milk

1 tsp. no alcohol, no sugar vanilla extract *optional *

* optional: 2 pinches of stevia powder

Blend well with either a hand blender or in a blender.

NOTE: Eileen told me this recipe was best taken in between meals, first thing in the morning 1 hour before breakfast, or as a meal substitute. When I was going through menopause, she suggested I have an egg nog before bed to help lull me to sleep. In the early days, stevia was not in the recipe. It’s also something Dr. Bieler mentions in both his books sans the vanilla and stevia as a tonic for the adrenals.

Since stevia became available, Eileen told me I could use it daily if I wished in small amounts. She also said most people can handle it if used in small amounts because it is of course very concentrated. Eileen also shared that she found stevia functioned like a tonic in small amounts.

******************************************

Over the coming months, I will be sharing more of my favorite recipes that Eileen has given me over the years.

A Votre Sante,