Side Dishes | National Health Association

Side Dishes

South of the Border Rice

We LOVE Tex-Mex! This rice is super easy to make and so delicious! Double the recipe and make for dinner and then have for lunch the next day. Serve with beans if you like. 1 cup long-grain brown... more

Royal Curried Chickpeas

This recipe is a great way to get more greens! The spices in this come together beautifully for a slightly exotic flavor. It can be served as a salad or over a cooked grain for a main meal. 1 medium... more

Lip-smacking Mouthwatering Kale

This recipe reminds us that we never have to eat plain, steamed vegetables, unless we want to. Dr. Caldwell Esselstyn recommends his cardiac patients eat greens six times a day; this dish may make a... more

Beans & Greens

This is a favorite of mine because I am notoriously bad at getting my daily greens in via salad. It’s fast to throw together, especially if you use no-salt-added canned beans in lieu of cooking them... more

Puerto Rican Style Stewed Pinto Beans     

This recipe calls for “culantro,” which can be found in Hispanic or Asian markets. This herb is the heart and soul of the Puerto Rican sauce called “sofrito.” Commonly, it is chopped and added to... more

Sorullos

Sorullos is a cornmeal-based dish that we call corn fritters. They are usually fried, but in this recipe we baked them. Sorullos are a staple of the Puerto Rican diet and are served as a side dish or... more

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