Dr. Kincaid, M.D.
Owner & Medical Doctor
Dr. Kincaid graduated with a Bachelors degree in Sociology and a minor in Education from City College of New York, then went on to graduate from Temple University School of Medicine in 1984 with an M.D. degree.
About Dr. Kincaid »
Areas of Expertise
- Women's Health & Wellness
- Men's Health & Wellness
- Children's Health & Wellness
- Geriatric Health
- Cardiovascular Disease
- Diabetes Management
- Anti-Aging Medicine
- Children's Behavioral Disorders
- Chronic Fatigue & Fibromyalgia
- Diabetes & Insulin Resistance
- Human Immunodeficiency Virus (HIV)
- Allergies, Cold & Flu
- Blood Pressure Control
- Smoking Cessation
- Crohn's/Colitis & Gastro-Intestinal Disorders
- Food Allergies/Intolerances
- Acne & Skin Health
- Depression & Anxiety
Dr. Kincaid's Wellness Recipes
The following is our current list of healthy recipes: Eating well is one of the most important aspects of wellness. To view recipes, simply click on each item below.
- BASIC ALMOND-DATE CRUST
1 1/2 CUP ALMONDS SOAKED 8-12 HRS.
1 CUP DATE PIECIES OR CHOPPED DATES
1 TBLS WATER
1/2 TSP. VANILLA (optional)
2 tsp PSYLLIUM
After draining the almonds, dry them for 30-60 minutes in the sun or with a dehydrator, or simply dry them with a towel. In a food processor, chop the nuts until they are evenly ground. Add the dates and process until they are finely ground. Add the water, vanilla and cinnamon while processing. The crust must appear slightly damp and must hold together before adding the psyllium. Immediately press the mixture into an 8 or 9 inch pie pan. Dehydrate the crust for one hr., or leave it in the sun for 1-2 hours or in a warm oven for 20 minutes. Or, use the crust immediately. Makes an 8-or 9-inch (20-22.5) pie crust.
- 1 1/2 CUP ALMONDS SOAKED 8-12 HRS.
- MAMA'S APPLESAUCE PIE
10-12 APPLES (peeled and cored), CUT INTO CHUNKS
2 CUPS DATES, PITTED (MEDJOOL ARE THE BEST)
1 CUP OF RAISINS
2 TEAS. CINNAMON
Place all ingredients into a food processor and blend into a smooth mixture. Add cinnamon, process until mixed. With the processor running gradually sprinkle in psyllium; process until thoroughly mixed. Immediately pour filling into pie crust. Cover and refrigerate.
- 10-12 APPLES (peeled and cored), CUT INTO CHUNKS
- ALMOND EARTH MILK
1 1/2 CUPS BLANCHED ALMONDS
3/4 CUP MAPLE SYRUP
1/2 TEAS. GROUND CINNAMON
Dash of gr. Nutmeg
1 Tsp.vanilla extract
IN LARGE MIXING BOWL COVER ALMONDS WITH ABOUT 2 CUPS OF WATER; SOAK 12 HRS. DRAIN AND RINSE ALMONDS. IN A BLENDER CONTAINER, COMBINE SOAKED ALMONDS AND 3 CUPS WATER; BLEND AT HIGH SPEED UNTIL LIQUEFIED. INTO LARGE BOWL, POUR MIXTURE THROUGH DOUBLE CHEESECLOTH-LINED FINE SIEVE. LIFT CLOTH AND SQUEEZE TO EXTRACT REMAINING LIQUID. RETURN PULP TO BLENDER CONTAINER, ADD 2 MORE CUPS OF WATER; REPEAT BLENDING AND STRAINING. DISCARD REMAINING PULP. IN CLEAN BLENDER CONTAINER PLACE ALMOND MILK, SYRUP, CINNAMON, NUTMEG AND VANILA; PROCESS AT HIGH SPEED UNTIL BLENDED.
- 1 1/2 CUPS BLANCHED ALMONDS
- ARAME LO MIEN
Ingredients: Arame seaweed, tofu, snow peas, tamari, toasted sesame seed oil
Arame seaweed small bunch
1/2 block of tofu cut into small cubes
snow peas ends cut off
tamari 1 tsp.
sesame oil 2 tbsp.
Boil water then turn off heat. Let Arame soak in hot water while preparing rest of dish. Mix all ingredients well and let sit for 30 minutes.
- Ingredients: Arame seaweed, tofu, snow peas, tamari, toasted sesame seed oil
- CAROB COCONUT BALLS
1 jar tahini (2 cups)
2 cups dates (about 50 sm-med pitted)
1/2 cup carob powder
1 tsp. vanilla
1/4 tsp. cardamon
1/8 tsp. salt
1 cup coconut, shredded
1/2 cup raisins
If tahini is separated or hard, put into food processor for a few minutes. Run dates through Champion juicer. In a medium bowl, mix tahini, date cream, carob powder, cardamon, vanilla and salt. If using raisins, divide into groups of three. Insert three raisins into each tablespoon of dough and roll into a ball. Roll balls in a bowl of coconut flakes. Store balls in freezer. Yield: 50 balls
- CAULIFLOWER PILAF
Presented by: Rosa Kincaid, M.D.
1 head cauliflower 1/3 medium yellow
1 medium parsnip bell pepper diced
chopped 1 cup green peas Ð fresh
1/3 medium avocado chopped 2/3 cup mushrooms Ð
2 tablespoons Tamari or sliced (optional)
low sodium soy sauce ? cup fresh parsley Ð
1 large carrot Ð shredded chopped
1/3 medium red bell pepper fresh spinach for garnish diced
Separate cauliflower into florets. Shred cauliflower florets with a grater and place in large bowl. In a food processor or blender, combine avocado and tamari. Stir avocado mixture into cauliflower mixture. Add remaining ingredients, except greens and toss. Arrange mixture on bed of greens and serve. Variation: place on Chapati bread or Nori Sushi and roll up.
Calories 74.6 Sodium 288 Vitamin C (mg) 51
Total Fat(g) 2.1 Potassium 399 Vitamin A(i.u.) 4,025
Saturated Fat(g) 0.3 Calcium 38 Vitamin B6(mg) 0.21
Monosat. Fat 1.1 Iron (mg) 1.9 Vitamin B12(mcg) 0.12
Polyunsat. Fat 0.3 Zinc(mg) 0.7 Thiamin B1 (mg) 0.13
Cholesterol(mg) 0 %Cal./Fat 22.9% Vitamin B2(mg) 0.12
Carbohydrate(g) 12.4 %Cal./Carb. 61.1% Folate(mcg) 54.7
Dietary Fiber(g) 4.1 %Cal./Protein 16% Niacin 1.8
- Presented by: Rosa Kincaid, M.D.
- CAMILLE'S COCONUT-BANANA COOKIES
1 bunch ripe bananas (6)
2 cups finely shredded coconut
1 cup organic raisins
1 cup organic pecans or walnuts
Mash bananas in large mixing bowl with large wooden spoon. Blend in coconut, raisins and nuts. Form into cookies and place on dehydrator sheet. Dehydrate for 6-12 hours or until you obtain desired consistency. The longer you dehydrate, the firmer the cookie.
- COLLARD GREENS & WHAM
Collard greens, BraggÕs liquid Aminos, Nutritional yeast, Olive oil, 1 clove of fresh garlic, Olives (optional), Avocado (optional)
Chop collards into very small pieces or place in food processor
Chop garlic cloves
Add 1 or 2 teaspoons of olive oil
Add 1 or two teaspoons of Braggs
2 tablespoons of nutritional yeast
Blend all in food processor until mixed well. Add chopped avocado or olives to taste. Usually tastes better if allowed to sit at room temperature for at least an hour.
- SUN GARDEN BURGERS
3 TABLESPOONS FLAX SEEDS GROUND
6 TABLESPOONS WATER
1 CUP CARROT PULP
1 CUP SUNFLOWER SEEDS, GROUND
1/2 CUP FINELY MINCED CELERY
6 TABLESPOONS FINELY MINCED ONION
2 TABLESPONS FINELY MINCED PARSLEY
2 TABLESPOONS FINELY MINCED RED BELL PEPPER
2 TEASPOONS LIQUID AMINOS
In a blender, combine the ground flax seeds and water; blend thoroughly.
Immediately pour the mixture into a bowl and set aside. In a medium-sized bowl, thoroughly mix the carrot pulp, sunflower seeds, and celery, onion, parsley, bell pepper and liquid aminos. Add the flax seed mixture and mix thoroughly. Add more water if necessary so that the mixture can be formed into patties. Form into six-? inch thick patties. Place immediately in the dehydrator for 4-8 hours, leave them in the sun until warm or place in a warm oven for 10-15 minutes. Makes 6 patties.
Note: to grind flax seed, place them in a clean electric coffee grinder and grind until powdered. To make carrot pulp, put carrots through a heavy-duty juicer, using a juicing screen. Use pulp in recipe, drink carrot juice.
- 3 TABLESPOONS FLAX SEEDS GROUND
- VERY CARROT CAKE
1/2 C. Raisins
1/2 c. dried apricots-soak 20 min.
2 c.walnuts or pecans
2tbl. Pine nuts
1-1/2 c. coconut
1 tea. Cin.
1/2 tea. Chinese 5-spice
1/2 tsp garam masala or cin.
Pinch of nutmeg
6c. Carrot pulp
1-1/2 c. date pieces or chopped
Make the carrot pulp while the fruit is soaking. Put the carrot juice aside for another recipe or drink it while you are working in the kitchen Change from the juicing screen to the blank screen before processing with the rest of the recipe. Soak the raisins and apricots in two separate bowls. In a food processor, combine the pecans and pine nuts process until uniformly fine. Add the coconut and pulse a few times until mixed. Add the cinnamon, 5-spice powder, gram masala, nutmeg and clove and pulse until mixed; set aside. In a heavy-duty juicer, using a blank screen, alternate putting the carrot pulp, raisins, apricots and dates through the machine and into a bowl. Kneed this mixture with your hands until the ingredients are evenly combined. Add the nut mixture a little at a time, kneading it in. Firmly pack the mixture into a form pan or mold. This recipe is large enough to use several small molds as containers or put it in two 8-inch (20 cm) layer pans and make a layer cake with raisin frosting.
- 1/2 C. Raisins