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About Tom Monte

A national best-selling writer, counselor, and teacher of natural healing methods,Tom Monte is a leading voice in the natural health movement. He has written and co-authored more than thirty books and many hundreds of articles on virtually every area of health. Among his bestsellers are Recalled By Life, Living Well Naturally, and NaturalProzac. Tom has lectured and conducted transformational programs throughout the United States and around the world. His eight-month Healer’s Program, based in New York City and Orval, Belgium, trains practitioners in the use of highly effective natural methods for healing body, mind, and spirit. The Healer’s Program is also an experience in personal transformation. Tom also conducts workshops that focus on healing the heart and personal relationships. He lives with his wife, Toby, in Amherst, Massachusetts.

Millet with Cauliflower

By |2017-02-08T06:50:42+00:00October 12th, 2016|

Millet with Cauliflower – – millet, onion, diced, cauliflower, broken into small pieces, water, sea salt, Wash the millet in a strainer several times. Place the cauliflower and onion on the bottom of a pressure cooker, and the millet on top. Gently pour the water into one side of the pot in order […]

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 Millet with Cauliflower
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  1. Wash the millet in a strainer several times. Place the cauliflower and onion on the bottom of a pressure cooker, and the millet on top. Gently pour the water into one side of the pot in order to keep the layering intact. Add sea salt and cover. Bring to full pressure over high heat, reduce the heat to low, and simmer for 45 minutes. Bring down the pressure and stir from the bottom to the top of the pot. If you do not have a pressure cooker, you can also boil this recipe for approximately an hour. Serves 2-3.
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Buckwheat & Bows

By |2017-02-08T06:54:04+00:00October 12th, 2016|

Buckwheat & Bows – – buckwheat groats, water, sea salt, olive oil, onion, minced, bowtie noodles, cooked, prepared mustard, tamari, parsley, minced, Roast buckwheat groats evenly in a frying pan for five minutes. Boil the water and sea salt. Add buckwheat and cook for 30 minutes. Saute onion in olive oil and […]

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 Buckwheat & Bows
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  1. Roast buckwheat groats evenly in a frying pan for five minutes. Boil the water and sea salt. Add buckwheat and cook for 30 minutes. Saute onion in olive oil and add cooked buckwheat. Saute for a few minutes. Then add noodles, mustard, and tamari. Garnish with parsley. Serves 2-4.
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Buckwheat (Kasha)

By |2017-02-08T06:55:01+00:00October 12th, 2016|

Buckwheat (Kasha) – – buckwheat groats, roasted, water, sea salt, onion, diced, Roast the buckwheat groats evenly in a frying pan for five minutes. Boil the water and add roasted buckwheat, sea salt, and onions. Cover with a tight-fitting lid, reduce the heat to low, and simmer for 30 minutes or until […]

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 Buckwheat (Kasha)
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Servings
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  1. Roast the buckwheat groats evenly in a frying pan for five minutes. Boil the water and add roasted buckwheat, sea salt, and onions. Cover with a tight-fitting lid, reduce the heat to low, and simmer for 30 minutes or until all the water has been absorbed. Stir and serve. Serves 2.
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Broiled Whitefish

By |2017-02-08T06:55:56+00:00October 12th, 2016|

Broiled Whitefish – – whitefish, tamari, sesame oil, juice from one lemon, Place fish on baking dish and add the other ingredients. Broil until fish flakes easily.; Serves 5.; –

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 Broiled Whitefish
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  1. Place fish on baking dish and add the other ingredients. Broil until fish flakes easily.
  2. Serves 5.
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Tempeh with Sauerkraut

By |2017-02-08T06:59:41+00:00October 12th, 2016|

Tempeh with Sauerkraut – – olive oil, package of tempeh, medium cabbage, finely sliced, sauerkraut, water, teaspoon light miso, diluted in a little water, finely sliced scallions, Boil the tempeh for a half hour. Drain. Heat the oil in a frying pan and brown the tempeh evenly on both sides. Add the […]

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 Tempeh with Sauerkraut
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Servings
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  1. Boil the tempeh for a half hour. Drain. Heat the oil in a frying pan and brown the tempeh evenly on both sides. Add the cabbage and saute with the tempeh for a few minutes, until the cabbage is soft. Place the sauerkraut on top. Stir in the dissolved miso and simmer for five minutes. Mix in the scallions. Serves 4.
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Sweet Pinto Beans

By |2017-02-08T07:00:38+00:00October 12th, 2016|

Sweet Pinto Beans – – pinto beans, strip kombu seaweed, miso, apple butter, Soak pinto beans overnight if possible, or boil for five minutes and soak for two hours. Discard soaking water. Bring beans and kombu to a boil, reduce flame, and cook for two hours. Mix miso and apple butter together. […]

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 Sweet Pinto Beans
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  1. Soak pinto beans overnight if possible, or boil for five minutes and soak for two hours. Discard soaking water. Bring beans and kombu to a boil, reduce flame, and cook for two hours. Mix miso and apple butter together. Put cooked beans with miso/apple butter mix into a glass dish and cook in the oven on 350 for at least a half hour. Serves 4.
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Marinated Chickpea Salad

By |2017-02-08T07:04:16+00:00October 12th, 2016|

Marinated Chickpea Salad – – chickpeas, cooked, olive oil, umeboshi paste, of sea salt, red radishes, diced, small cucumber, peeled and diced, stalks celery, diced, watercress, sliced into small pieces, fresh parsley, fresh dill, Marinate the chickpeas in oil, umeboshi, and sea salt. Combine with vegetables and add fresh parsley and […]

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 Marinated Chickpea Salad
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  1. Marinate the chickpeas in oil, umeboshi, and sea salt. Combine with vegetables and add fresh parsley and dill. Serves 4.
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Lentils with Onions, Winter Squash, and Kombu

By |2017-02-08T07:05:22+00:00October 12th, 2016|

Lentils with Onions, Winter Squash, and Kombu – – water, lentils, strip kombu, onion, diced, winter squash, cubed, tamari to taste, Bring lentils and kombu to a boil. Reduce flame and cook on medium heat for one hour. Add onion, squash, and tamari and cook a half hour more or […]

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 Lentils with Onions, Winter Squash, and Kombu
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  1. Bring lentils and kombu to a boil. Reduce flame and cook on medium heat for one hour. Add onion, squash, and tamari and cook a half hour more or until vegetables are soft. Serves 3.
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Black Beans with Onion, Carrot, and Pepper

By |2017-02-08T07:07:06+00:00October 12th, 2016|

Black Beans with Onion, Carrot, and Pepper – – black beans, large onion, diced, large carrot, diced, green bell pepper, diced , miso to taste, Wash and soak beans overnight, if possible, or boil for five minutes and soak for two hours. Discard soaking water. Place beans in a pot […]

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 Black Beans with Onion, Carrot, and Pepper
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Servings
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  1. Wash and soak beans overnight, if possible, or boil for five minutes and soak for two hours. Discard soaking water. Place beans in a pot and bring to boil with a stick of kombu seaweed. Turn flame down, cover, and simmer for two hours, or until beans are soft. Once soft, add the vegetables, and simmer another twenty minutes. Add miso during last few minutes of cooking. Simmer but do not boil the miso. Serves 4.
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Azuki Bean with Squash and Kombu

By |2017-02-09T23:03:53+00:00October 12th, 2016|

Azuki Bean with Squash and Kombu – – azuki beans, stalks kombu, hard winter squash (acorn (butternut, buttercup or Hokkaido pumpkin)), tamari, Wash and soak beans with kombu overnight. Place kombu, squash, and azuki beans in a pot. Add enough water to cover the squash. Bring to a boil and cook for […]

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 Azuki Bean with Squash and Kombu
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Servings
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Instructions
  1. Wash and soak beans with kombu overnight. Place kombu, squash, and azuki beans in a pot. Add enough water to cover the squash. Bring to a boil and cook for twenty minutes. Cover and continue to cook until the beans are 80% soft. This usually takes about an hour-and-a-half. When the beans are 80% soft, add a few drops of tamari. Cover and continue to cook for another fifteen minutes. Serves 4.
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