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Dominican Hospital Holiday Fireside Menu

Christmas Vegetable Soup with Rosemary & Sage
Spinach Salad with Onion Confiture, Mushrooms, Toasted Almonds, and Cinnamon- Lemon Vinaigrette
Yam Salad with Toasted Pecans and Cranberries
Roast Turkey with Apple Cranberry Relish
Spiced Pumpkin Hazelnut Bread


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Latin Tri-Tip Marinade

Yield: varies on size of tri-tip
Prep time: 20 minutes
Cooking time: varies depending on size of tri-tip

  • 1 tri-tip (preferably hormone-free)
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 Jalapeno pepper, thinly sliced
  • 1 cup red wine of choice
  • ½ cup olive oil
  • ½ cup agave nectar
  • 3 T Wholearth Spice LATIN AMERICA BLEND


  1. Mix all ingredients together.
  2. Cover tri-tip with mixture and marinate for 3-4 hours.
  3. Barbecue or broil.

Charred Tomato Salsa

Yield: approx. 3 cups
Prep time: 15 minutes
Cooking time: 10 minutes

  • 6 large ripe tomatoes
  • 1 T salt
  • 1 Jalapeno pepper, finely chopped
  • 1 bunch green onions, finely chopped
  • 2 T Wholearth Spice LATIN AMERICA BLEND
  • 1 bunch cilantro, chopped
  • 1 limes, juiced
  • 1 T cane sugar or brown rice syrup
  • Salt and pepper to taste

You will also want a large bowl filled with iced water.

  1. In a four-quart saucepot bring three quarts water with 1 tablespoon salt to a boil.
  2. Cut core of tomato out and with a pairing knife place an X on the bottom of tomato.
  3. Boil ripe tomatoes one at a time for 10 seconds and then place in iced water for approximately 20 seconds.
  4. Remove skin of tomato, cut in half, and remove seeds.
  5. Season tomatoes with Wholearth Spice LATIN AMERICA BLEND.
  6. Heat skillet (cast iron skillet will work well) until very hot.
  7. Place tomatoes, cut side down and do not move for 5 minutes.
  8. Remove charred tomatoes from skillet and let cool, then dice or chop.
  9. Add remaining ingredients and mix well.
  10. Let stand for one hour before serving.

Latin American-Style Black Beans

Great for burritos, tacos, as an accompaniment to fish, tofu, vegetables,
chicken, or enjoy as a chili on their own.
Yield: 10 -12 servings
(We recommend you use organic ingredients for all Wholearth Spice recipes.)

  • 1 lb. organic black beans
  • 2 medium onions, diced small
  • 2 medium carrots , diced small
  • 3 stalks celery, diced small
  • 1 red bell pepper, diced small
  • 4 cloves garlic, finely chopped
  • 3 Tb. Wholearth Spice LATIN AMERICA BLEND
  • 1/2 cup balsamic vinegar
  • 1 bunch cilantro, chopped
  • Salt and pepper to taste


  1. Soak black beans in water overnight and drain water.
  2. Place beans in a stock pot and cover with 2-3 inches of fresh water.
  3. Bring beans to boil and then simmer until tender (this may take 1 to 3 hours
  4. depending on size and hydration of beans), add water if needed.
  5. Heat olive oil in a large sauté pan, add garlic, vegetables and Wholearth
  6. Spice LATIN AMERICA BLEND and sauté for 3-5 minutes.
  7. Add balsamic vinegar and cilantro to vegetable mixture.
  8. Add vegetable mixture to tender beans and simmer for 20 minutes.
  9. Season with salt and pepper.
  10. Serve.

Variation: Black Bean Soup

  1. Remove half of bean mixture and place in a blender with one quart water (be careful that mixture is not too hot, as the contents may erupt).
  2. Combine cooked and pureed beans, heat, adjust with water if needed.
  3. Season with salt and pepper.
  4. Add a squeeze of lime (optional) prior to serving.
  5. Yield: 4 quarts

Latin Grilled Chicken Breast

Serves two

  • Chicken Breast 2 ea., boneless and skinless
  • Extra Virgin Olive oil 2 Tablespoons
  • Garlic, finely chopped
  • 1 Tablespoon Wholearth Spice LATIN-ZING
  • 1 Tablespoon Sea Salt To Taste


  • Chop garlic and put into small bowl.
  • Add olive oil and LATIN-ZING to mixing bowl.
  • Rub onto whole chicken breast and marinate for 15-30 min.
  • Season with sea salt and grill.

Italian Roasted Tomato Soup

Yield: Approximately 10 (12 oz.) servings
Prep time: 1 hour
Cooking time: approx. 3 hours

  • Olive oil 1 Tb.
  • Tomatoes 3 lbs. ripe, quartered
  • Onions 2 large, sliced
  • Shallots 2 large, sliced
  • Fennel 1 bulb, sliced
  • Celery root 1 root, sliced
  • garlic 1 bulb, peeled and sliced thinly
  • Red wine 2 cups
  • Water 2+ quarts to adjust consistency
  • Salt and pepper To taste
  • Basil, parsley, chives, and oregano to taste, chopped


  1. Preheat oven to 425 degrees.
  2. Place large empty roasting pan in the oven and heat for 10 minutes.
  3. Add olive oil to pan and put back into oven until smoking.
  4. Put onions, shallots, and garlic into pan - should hear a “tzzz...”.
  5. Place back into oven for 10 minutes, STIRRING every 3-4 minutes.
  6. Add fennel, celery root, and tomatoes. Stir together and roast 30-40
  7. minutes.
  8. Add ITALY SPICE BLEND and roast another 10 min.
  9. Add wine and scrape bottom of roasting pan to bring up roast flavor.
  10. Transfer into large soup pot.
  11. Add water and simmer for 1.5 to 2 hours.
  12. Puree in blender.
  13. Put back into pot adjust w/more H20 if needed.
  14. Season w/salt and pepper and fresh herbs.
  15. Simmer 5 minutes and serve.

Latin-Zing Recipes

Latin-Zing Ingredients:

  • Cumin seed*
  • Coriander*
  • Onion*
  • Garlic*
  • Anaheim peppers*
  • Cayenne*
  • Paprika*
  • Chipotle peppers*
  • Other spices*

*Certified Organic
Latin Spiced Mango Salsa
Latin Grilled Chicken Breast

Italian Spice Recipes

Italian Spice Ingredients:

  • Paprika*
  • Fennel*
  • Garlic*
  • Onion*
  • Bay leaf*
  • Oregano*
  • Thyme*
  • Basil*
  • Other spices*

*Certified Organic
Italian Roasted Tomato Soup
Italian Seafood Chowder
Italian Spiced Salmon with Braised Lentils and Baby Greens
Oven Fried (roasted) Italian Potatoes
Spiced Potato Salad