January 4, 2016
At a time of year when we are all looking to boost our immune system and warm our bodies, this delicious recipe feels like being wrapped in a warm blanket – from the inside out.
Some of the health benefits of this ancient Root are:
- Boosted immune system
- Anti-inflammatory properties
- High in antioxidants
- May improve brain function and health
- Ease heartburn & upset stomach
Try our warming Turmeric Coconut Milk Recipe:
-1 Cup Coconut Milk
-1/4th Teaspoon Turmeric
– Pinch of Cinnamon
– 1/4th Teaspoon Coconut Oil
– 1 inch fresh Ginger Root
-Honey or Agave to taste
Heat all ingredients on stove top until blended and hot (not boiling). Remove from heat and add Honey or Agave to taste. We love using Coconut Milk but this recipe also works with Almond Milk, Cashew Milk, or Soy Milk.
Recipe adapted from www.nutritionstripped.com
November 23, 2015
Thanksgiving is known for great food and time with family and friends. When it comes to food we never think of healthy food. I’ve compiled a whole thanksgiving meal that leans towards the healthier side.
Creamy Cauliflower Mashed Potatoes- Cut the carbs by replacing potatoes for Cauliflower
1 large head of cauliflower
3/4 cup Non-Fat Greek Yogurt
1 tsp. garlic powder
1/2 tsp. ground black pepper
- Rinse the cauliflower and cut and separate into florets.
- Steam cauliflower for 10 minutes or until soft.
- Remove cauliflower from steamer and place in a large mixing bowl or stand mixer.
- Add remaining ingredients to bowl.
- Stir with an electric mixer or hand masher, breaking up cauliflower florets into pieces until mixed and desired consistency is achieved.
12 oz. bag of fresh cranberries
1/2 cup honey
1 cinnamon stick
zest of one large orange
1 cup distilled water
- Put everything in a pot, and cook over medium high heat for about 30-45mins
- When most of the liquid is cooked out, turn your stove down to a simmer.
- The longer you let this simmer, the thicker the sauce will get. Don’t let all the liquid cook out or it will burn. Stir more frequently near the end.
- Allow to cool before serving.
Sweet Potato Stuffing
10 pieces Sprouted Grain Bread, cubed & toasted
1 large Sweet Potato – cut into 1/4 inch rounds
1 tbsp. Olive Oil
a few pinches of dried Thyme
a few pinches of cracked Black Pepper
a few pinches of Garlic Salt
a few pinches of Smoked Paprika
1 cup Celery, chopped
1 cup Leeks, chopped
a few cloves Garlic, chopped
1/4 cup fresh Italian Parsley, chopped
1 large Apple diced (about 1 cup)
2 large Eggs, whisked
2 1/2 cup Vegetable Broth
Toasting the Bread
- Preheat oven to 400 degrees F
- Cut bread into 1 inch cubes.
- Lay bread in a single layer on a sheet pan.
- Sprinkle olive oil over the bread cubes.
- Toast bread for about 8-10 minutes until lightly browned, tossing once to evenly cook.
- Set aside to cool.
Roasted Sweet Potatoes
- While you are toasting your bread you can roast the sweet potatoes too.
- Toss sweet potatoes with a splash of olive oil, some thyme, garlic salt, pepper & smoked paprika.
- Place cut sweet potatoes in a single layer on the sheet pan.
- Roast potatoes for about 20-25 minutes until lightly browned & softened.
- Set aside to cool.
- Reduce oven heat to 350 degrees F. Spray or butter a 9 X 13 oven safe casserole dish.
- In a medium sauté pan over medium heat with the olive oil.
- Add leeks, celery, garlic and a pinch of each spice again. Heat about 5 minutes until softened, stirring frequently.
- Add theapples and parsley. Cook a couple of minutes.
- Put toasted bread in a large bowl. Add leek mixture, eggs & broth and mix well to combine.
- Press a layer of stuffing into the casserole dish, add a layer of sweet potatoes. Top with another layer of stuffing and sweet potatoes.
- bake for about 45 minutes until golden brown on top.
- Add a handful of toasted chopped walnuts or pecans.
Herbed Roasted Turkey with Calvados Gravy
Dry rub and turkey
4 bay leaves
2 tbsp. kosher salt
1 tsp. ground pepper, plus more to taste
1 12- to 14-pound turkey
For roasting and gravy
2 tbsp. of olive oil
1/4 cup minced fresh sage plus 2 tablespoons, divided
2 cups hot water
3-4 cups low-sodium chicken broth, divided
1 tbsp. cornstarch
1/2 cup chopped shallots
1 cup apple brandy, such as Calvados
- To dry-rub turkey: Grind bay leaves in a clean coffee grinder or mortar and pestle. Transfer to a small bowl and combine with salt and pepper. Remove any giblets from the turkey. Loosen the skin over the breast, legs and thighs and rub the meat with the salt mixture. Place the turkey in a roasting pan. Refrigerate, uncovered, for 12 to 24 hours.
- To roast turkey: Position oven rack in lower third of oven; preheat to 475°F.
- Remove the turkey from the refrigerator. Combine olive oil and 1/4 cup sage in a small bowl. Rub the mixture under the skin over the breast, legs and thighs. Tuck the wing tips under the turkey and tie the legs together with kitchen string, if desired. Place the turkey on a roasting rack set in the roasting pan. Let stand at room temperature for 30 minutes.
- Roast the turkey for 20 minutes.
- Reduce oven temperature to 350°. Pour hot water into the pan. Continue roasting, tenting the breast or legs with foil if the skin is getting too dark, until a thermometer inserted horizontally into the deepest part of the thigh without touching bone registers 165°F, 1 1/2 to 2 hours. (If your turkey is larger than 14 pounds, plan to add an extra 15 minutes of roasting time for each additional pound.)
- Carefully transfer the turkey to a clean cutting board, loosely tent with foil and let rest for 20 to 30 minutes before carving.
- To prepare gravy: Pour pan juices from the roasting pan into a large glass measuring cup (leave any browned bits in the pan). Place the measuring cup in the freezer until the fat rises to the top, about 10 minutes. (Or pour into a fat separator and pour the defatted juices into a large measuring cup.)
- Transfer 3 tablespoons of fat from the separated pan juices back to the roasting pan (discard any remaining fat). Add enough broth (or stock) to the defatted juices to total 4 cups liquid. Whisk 1/2 cup broth (or stock) with flour in a separate small bowl until smooth.
- Set the roasting pan over two burners on medium-high heat. Add shallots and the remaining 2 tablespoons sage; cook, whisking, until the shallots soften and the pan drippings are browning, about 2 minutes. Pour in brandy; cook, whisking to scrape up the browned bits, until almost evaporated, 1 to 3 minutes. Add the broth-juices mixture and bring to a boil; boil for 4 minutes. Whisk the flour mixture again and add to the pan. Cook, whisking constantly, until the gravy thickens, 1 to 3 minutes more. Carefully pour the gravy through a fine-mesh sieve into a large measuring cup. Taste and season with pepper. Transfer to a serving container. Serve the turkey with the gravy.
Delicious Pumpkin Pie
1 1/2 cup finely chopped walnuts
2 tbsp. coconut oil
2 tbsp. honey
- Mix all the above ingredients together and press in the bottom of your pie pan.
8 oz. low fat cream cheese
8 oz. plain Greek yogurt
1/2 cup 100% pure maple syrup
1/3 cup pureed pumpkin
1/2 tsp. vanilla
1/4 tsp. cinnamon and nutmeg
Blend until smooth, pour into piecrust and bake for 50 minutes at 350-degrees.
Hope you try some of these great healthier creations on Thanksgiving Day recipes.
Recipes thanks to eatingwell.com and danettemay.com
April 9, 2014
It is time to talk about our latest obsession: natural flavored water. Now we don’t feel the need to lecture about how bad sports drinks, soda, and other “fruit” juices are, there are enough articles on the internet that can explain the dangers for you. We just want to highlight the joys and benefits that come with making your favorite flavored water at home.
We have a Brita Water Filter Pitcher because the water from the tap, at least here in California, is not great. No point in adding to all the water bottle pile up,the Brita Water Filter Pitcher works well and makes the water have a nice crisp flavor.
Flavored water can be subtle or packed with the flavors infused into it. It all depends on what you want to use and how long you let it sit or seep.
Fruit: whatever kind you like (except bananas, too mushy). Make sure it’s good and ripe for maximum sweetness and flavor, especially if using berries. The most popular flavored waters use citrus. Fresh vs. frozen fruit. When in season, use fresh fruit. If out of season, use frozen, frozen is picked at the peak of ripeness.
Raspberry Lime: Start with 2 limes; with your hands, squeeze the juice into the jar, then throw in the squeezed lime quarters. Add how ever many raspberries you would like. Take a spoon, preferably wood, and press the ingredients down to release some of the juices (don’t pulverize the fruit). Fill the jar with ice, then add water to the top. Stir, cover, and refrigerate.
Mint, Cucumber, Lime: slice up 1/2 a cucumber, 1/2 a lime squeeze the juice into the jar, then throw in the squeezed lime quarters,1/4 cup fresh mint leaves. Take a spoon, preferably wood, and press the ingredients down to release some of the juices (don’t pulverize the fruit). Fill the jar with ice, then add water to the top. Stir, cover, and refrigerate.
Watermelon Mint: 1 cup cubed watermelon, 1/4 cup fresh mint leaves.Take a spoon, preferably wood, and press the ingredients down to release some of the juices (don’t pulverize the fruit). Fill the jar with ice, then add water to the top. Stir, cover, and refrigerate.
Health Tip! Mint: Mint leaves are loaded with antioxidants and keep stomach cramps and acidity at bay. They have anti-inflammatory properties, and mint juice acts as an excellent skin cleanser.
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March 17, 2014
Happy St. Patrick’s Day! If you found yourself in a rush this morning forgetting to wear green. Don’t be stressed, just print out these free no pinch zone signs here! Then hang them in your office, house, class room, wherever pinching is a possible threat!
1. St. Patrick wasn’t Irish.
St. Patrick wasn’t Irish, and he wasn’t born in Ireland. Patrick’s parents were Roman citizens living in modern-day England.
St. Patrick died on March 17, 461 AD.
3.Green has not always been the color associated with St. Patrick’s Day
Hard to believe, but St. Patrick’s color was blue. The Order of St. Patrick, established in 1783, selected blue as its color because dark green was already taken. Green became popular with the 1798 Irish Rebellion when wearing a clover on a lapel became a sign.
The shamrock is a popular Irish symbol, but it is not the symbol of Ireland. As early as the medieval period, the harp has appeared on Irish gravestones and manuscripts. It is the only country to have an instrument as their symbol.
5. St. Patrick used the shamrock to preach about the trinity.
Many claim the shamrock represents faith, hope, and love, or any number of other things but it was actually used by Patrick to teach the mystery of the Holy Trinity, and how three things, the Father, The Son, and the Holy Spirit could be separate entities.
St. Patrick’s Day Green Drink!
1 frozen large banana (Helpful Hint: peel the banana before you freeze)
March 6, 2014
June 7, 2013
Treat your largest organ right by supplying it with these natural and beneficial super fuels.
You and the new skin you’re in will be thankful!
They act like an anti-oxidant that help protect skin cells from UV light
great for clearing up breakouts! Try this delicious soup recipe,
or this easy and amazing homemade carrot face masque!
90% of our bodies? It’s incredible for skin because it hydrates, preventing wrinkles
and adding moisture. Also, H20 flushes out harmful toxins. Water can also be
great when turned into a controlled temperature steam to humidify the skin.
Water too plain for your preference; try infusing it with your favorite fruits,
mint or cucumbers in a picture or in a infusing bottle like pictured above.
contains anti-oxidants, which reduces roughness in the skin.
anti-oxidant with proven anti-cancer properties. This amazing
tea can help prevent skin cancer. Don’t like it hot? Or
are you in the mood for a cold smoothie, try this recipe!
is a photo-chemical that makes these little beauties red. They
Help to eliminate skin aging free radicals caused by UV rays.
Try this wonderful bruschetta recipe for a great Italian app!