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unnamed-4With a warm golden color, earthy taste and flavor, Tumeric is the perfect winter spice.

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:

Ingredients:

-1 Cup Coconut Milk
-1/4th Teaspoon Turmeric
– Pinch of Cinnamon
– 1/4th Teaspoon Coconut Oil
– 1 inch fresh Ginger Root
-Pinch Cloves
-Honey or Agave to taste

Instructions:

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

Healthy Thanksgiving Recipes

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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

  1. Rinse the cauliflower and cut and separate into florets.
  2. Steam cauliflower for 10 minutes or until soft.
  3. Remove cauliflower from steamer and place in a large mixing bowl or stand mixer.
  4. Add remaining ingredients to bowl.
  5. Stir with an electric mixer or hand masher, breaking up cauliflower florets into pieces until mixed and desired consistency is achieved.

Cranberry Sauce

12 oz. bag of fresh cranberries

1/2 cup honey

1 cinnamon stick

zest of one large orange

1 cup distilled water

  1. Put everything in a pot, and cook over medium high heat for about 30-45mins
  2. When most of the liquid is cooked out, turn your stove down to a simmer.
  3. 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.
  4. 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

  1. Preheat oven to 400 degrees F
  2. Cut bread into 1 inch cubes.
  3. Lay bread in a single layer on a sheet pan.
  4. Sprinkle olive oil over the bread cubes.
  5. Toast bread for about 8-10 minutes until lightly browned, tossing once to evenly cook.
  6. Set aside to cool.

Roasted Sweet Potatoes

  1. While you are toasting your bread you can roast the sweet potatoes too.
  2. Toss sweet potatoes with a splash of olive oil, some thyme, garlic salt, pepper & smoked paprika.
  3. Place cut sweet potatoes in a single layer on the sheet pan.
  4. Roast potatoes for about 20-25 minutes until lightly browned & softened.
  5. Set aside to cool.

Stuffing

  1. Reduce oven heat to 350 degrees F. Spray or butter a 9 X 13 oven safe casserole dish.
  2. In a medium sauté pan over medium heat with the olive oil.
  3. Add leeks, celery, garlic and a pinch of each spice again. Heat about 5 minutes until softened, stirring frequently.
  4. Add theapples and parsley. Cook a couple of minutes.
  5. Put toasted bread in a large bowl. Add leek mixture, eggs & broth and mix well to combine.
  6. Press a layer of stuffing into the casserole dish, add a layer of sweet potatoes. Top with another layer of stuffing and sweet potatoes.
  7. bake for about 45 minutes until golden brown on top.
  8. 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

  1. 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.
  2. To roast turkey: Position oven rack in lower third of oven; preheat to 475°F.
  3. 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.
  4. Roast the turkey for 20 minutes.
  5. 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.)
  6. Carefully transfer the turkey to a clean cutting board, loosely tent with foil and let rest for 20 to 30 minutes before carving.
  7. 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.)
  8. 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.
  9. 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

Crust

1 1/2 cup finely chopped walnuts

2 tbsp. coconut oil

2 tbsp. honey

  1. Mix all the above ingredients together and press in the bottom of your pie pan.

Filling

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

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.



What is needed:

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.

Herbs: Many herbs are a surprising complement to fruit flavors. Mint, basil, rosemary, sage, thyme, lavender, and tarragon.

Something to put it in: We use mason jars, the larger the better, primarily because they look nicer and keep it colder, but any 2 quart pitcher will do. 

Amazing photo credit goes to: The Yummy Life
Here are some amazing pictures from a fellow flavored water enthusiast over at The Yummy Life blog.

Here are some of our favorite combinations!

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.

Tip: You can also add mint leaves to this one for an extra flavor. 

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.

Strawberry, Lemon Baisl: 1/2 cup sliced strawberries, 1/2 a lemon, sliced, 1/4 cup fresh basil 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.


For more amazing presentations and in depth instructions on how to do even more water flavors hop over to The Yummy Life!

Like this article? Subscribe and join our email list HERE, for monthly news letters and other health tips!

Looking for natural supplements and other alternatives to help you keep a healthy balance in your life? Check out our supplements and their benefits here!

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! 


To celebrate St Patrick’s day we have complied 5 fun facts about St. Patrick! And just because wearing green slipped your mind that doesn’t mean that you can get away with not eating green. All you need to do is whip up a quick green drink, special St. Patrick’s Day recipe below!

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.

2. Why is St. Patrick’s Day celebrated on March 17th? 

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.


4. The Shamrock is not the symbol of Ireland. 
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.


Bonus Fact: Your odds of finding a four-leaf clover are about 1 in 10,000.


St. Patrick’s Day Green Drink!

http://www.flickr.com/photos/princesscarissa/12956566554/

1 frozen large banana (Helpful Hint: peel the banana before you freeze)

1/2 cup Non Sweetened Almond Milk
1/4 tsp pure peppermint extract

2 big handfuls of spinach

1 pear
1.4 cup ice

Blend all together, add more or less mint to taste and enjoy! We hope you have a fun filled St Patrick’s Day!
March 6, 2014

Secretly Healthy!



With so many snacks in the world today it is hard to have the will power to always go with the healthy options. Don’t be discouraged, it happens to everyone, but you can still win by modifying your recipes. Here are some tips on how to still eat what you love, but with a healthy twist that will secretly make them better for you and your family! 


1.Guac-KALE-mole! 



You might have seen this popping up in whole foods stores and recipes online and we love it! All you need to do is take your favorite guacamole recipe and cut it in half so you don’t have as big of a portion size. Then you take kale leaves, with stems removed, and finely chop about 3 leaves and add it into the guacamole, you wont even taste the difference and it is now packed with the amazing health benefits kale provides. 

2. Portobello Burgers

If you are a fan of mushrooms your are gonna love this one. If you have heard of or wanted to participate in the meatless Monday movement this is a great one! You put the same seasonings as you would a hamburger patty, and you grill it up just the same. The mushroom gets charred and juicy and delicious! Pile it high with veggies and goat cheese and you wont even notice there is no meat! 

3. No Mayo Tuna Salad

Tuna is a great lunch but it can also be a great snack. Next time you are wanting some dip or a tuna fish sandwich ditch the mayo. There are almost one hundred calories in ONE tablespoon of mayonnaise and most use a lot more than a tablespoon. Cut the calories by instead using mustard, balsamic vinegar, or plain Greek yogurt. Add pickles, chilies, tomatoes, onions and whatever else you like! Substitute the bread for rice or nut crackers and you have a protein packed, low calorie snack or lunch!   

4. Carrot Fries

These are great! You thinly slice carrots and season them just like you would a potato. Bake them at 425F for 10 min on each side. They come out crunchy and delicious just like fries, just serve with your favorite sauce.

5. Zucchini and Chocolate

Did you know that zucchini and chocolate go together! Next time you are making chocolate cake or cupcakes add in about 3 cups of shredded zucchini. When you add zucchini to chocolate cake you can’t even taste it, and it makes it so moist and dense! You can also substitute your oils and butters with apple sauce or avocado!

6. Make it Mini

 If you are going to make a dessert, like a cheese cake for example. Use low fat options and make them mini! Its all about portion control here, you can trick people into not eating as much as they would if they just had a slice. 


June 7, 2013

Show some skin!

Skin is in! Glowing beautiful skin begins from the inside.
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!
Almonds
Almonds are seeds not nuts! They are stuffed with Vitamin E!
They act like an anti-oxidant that help protect skin cells from UV light
They are also delicious in Almond Butter. Try this at home recipe!

Carrots
Think of them as orange wonder wands. They contain Vitamin A which is
great for clearing up breakouts! Try this delicious soup recipe,
 or this easy and amazing homemade carrot face masque!
H2O

The benefits of water alone are outstanding. Did you know water makes up

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.

 
Dark Chocolate 
It’s a medicine so of course you need it! Dark chocolate
contains anti-oxidants, which reduces roughness in the skin.
Also, it provides protection against sun damage!
 
Green Tea
When it’s hot, this bionic brew releases catechins, a type of
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!
 

Tomatoes
Cook these down to increase the lycopene levels. Lycopene

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!