Archive for December, 2010

Comforting Carrot & Sweet Potato Soup

Friday, December 31st, 2010

Try out this delicious soup recipe at home on any cold winter night. It is super easy to make with no chopping required.

Recipe is borrowed from “Detox for Women”.

(Makes 4 servings)

Ingredients:

2 sweet potatoes

2 cups baby carrots

1 cup water

2 cups Pacific low-sodium vegetable broth

1/2 teaspoon celtic sea salt

1 packet stevia

1/4 teaspoon cumin

1/2 teaspoon coriander powder

1/4 teaspoon minced ginger

1/4 teaspoon garlic

Directions:

1. Bake the sweet potatoes and boil the carrots until soft.

2. In a blender, mix all ingredients and process until smooth.

3. Pour mixture into large saucepan and heat to taste.

Anytime Fruit & Nut Bars

Friday, December 31st, 2010

The whole idea of Anytime Bars is right in the name; you never know when hunger is going to strike, and you want to be ready to take advantage of those moments to nourish yourself. These are great as a portable snack whenever you are on the go.

Recipe borrowed from “The Cancer Fighting Kitchen”.

Ingredients:

1 cup raw pecan halves

1 cup whole raw almonds

2 tablespoons spelt flour

2 tablespoons finely ground flaxseeds

1/4 teaspoon sea selt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 cup old-fashion rolled oats

1 cup pitted dates

1 cup dried apricots

1 organic egg

5 tablespoons maple syrup

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2. Lightly oil a 9-inch pan.

3. Spread the pecan and almonds in a single layer on a sheet tray and toast for 7 to 10 minutes, until aromatic and slightly brown.

4. Turn down oven to 325 degrees.

5. Combine spelt flour, all-purpose flour, flaxseed, salt, baking soda, and baking flour in a food processor. Process for 5 seconds to combine.

6. Add pecans, almonds and pulse for 5 times to coarsely chop the nuts.

7. Add the oats, dates, and apricots and pulse 10 to 15 times, until the mixture is well chopped but still coarse.

8. In a large bowl combine egg, maple syrup, and vanilla together until thoroughly combined. Add the fruit and nut mixture and use your hands to mix until thoroughly combined. Add the fruit and nut mixture and use your hands to mix thoroughly, being sure to separate any clumps of fruit.

9. Spread the mixture into the oiled baking pan in an even layer and bake for 25 to 30 minutes, until set and golden brown.

(Makes 25 Bars)

Chilled Holiday Eggnog!

Friday, December 31st, 2010

This creamy, holiday drink is not only delicious and good for you but dairy free too!

Recipe borrowed from “Wellness with Rose Cookbook.”

(Serves 4)

Ingredients:

2 cups Almond Cream, unsweetened*

1/2 cup date paste (dates blended with a little water)

2 tablespoons grade B maple syrup

2 frozen bananas

2 teaspoons vanilla extract

1/2 teaspoon nutmeg plus extra for sprinkling

1/4 teaspoon cinnamon

Directions:

Blend all ingredients except bananas. Add bananas and blend.

Serve immediately with additional sprinkle of nutmeg.

*To make Almond Cream, soak 1 1/2 almonds in water for 8 hours, drain, and rinse.

Then, blend the almonds with 3 cups of water and strain.

Do you suffer from Dry Skin?

Thursday, December 23rd, 2010

Best lotion for dry skin

If you happen to be suffering from dry skin this winter try adding into your diet yellow-orange fruits and vegetables such as yellow squashes, mangoes and papayas. Supplements such as evening primrose oil and omega-3 oils such as fish oil, flaxseed oil, or coconut oil can also help combat dry, itchy skin. Please check with your doctor first before adding any supplements into your current diet.

Coconut oil/butter is a saturated fat with a great history as a medicinal food. Ayurveda has long extolled the virtues of coconut butter and coconut plant foods. Although some people believe that saturated fat is not healthy, coconut butter is not only healthy but possibly one of the most healthy fats on the planet. When raw or relatively unprocessed, it has a multitude of healing powers. Over 50 percent of coconut’s saturated fat is lauric acid, a rare acid found in breast milk. Unlike, animal-based saturated fats, raw coconut butter has many medium-chain fatty acids, which can be metabolized quickly and efficiently by the human body. Coconut oil is naturally antibacterial, antiviral, and antifungal.

Delicious Ways to Cook Winter Squash

Friday, December 3rd, 2010

ACORN: This small, dark green squash with deep ridges has bright orange, sweet flesh. Simply halve, remove the seeds, and brush the inside with oil; then bake at 375 degrees for 40 to 50 minutes. For more flavor add a sprinkle of salt, pepper, coriander, and nutmeg. You can also stuff it with some sauteed kale or brown rice and your choice of seasoning.

BUTTERNUT: An elongated, light tan squash, butternut has a dense, creamy, and sweet orange flesh that requires more cook time unless cubed. For no-fuss prep, simply peel, chop, and roast at 400 degrees for 45 minutes. You can eat the cubes plain with sea salt and pepper, or add to soups and casseroles. Also try simmering cubes in a stockpot  for 15 minutes; then saute with onion and garlic until soft.

SPAGHETTI: Cut this pale yellow, oval squash into halves or quarters and bake at 375 degrees for 30 to 40 minutes. Remove the spaghetti-like strands from the shell and serve with sauce, mix into casseroles and other vegetable dishes, use as noodles in stir-fries or as a substitute for pasta.

DELICATA: This succulent squash tastes similar to sweet potatoes, it requires little or not additional flavoring. To work with its natural sweetness, cut in half and then lightly drizzle with agave, raw honey, or maple syrup and bake for 45 minutes at 375 degrees for a tasty side dish.

4 Gluten-Free Baking Flours

Wednesday, December 1st, 2010

Buckwheat Flour is related to rhubarb, not wheat, this flour comes from buckwheat groats has a robust earthy flavor and is filled with B vitamins, fiber, and rutin, a powerful antioxidant. Its whole grain taste is great for baked breakfast foods including pancakes, crepes, bars, scones, quick breads, and maple cookies. TRY: Arrowhead Mills buckwheat flour

Garbanzo Flour also known as Chickpea flour is made from roasted or dried chickpeas.  It is sky high in protein and fiber (6 and 5 grams per 1/4 cup).  You can work it into bread dough, a savory pie-crust, falafel mix, hummus blends, and burger or meat-loaf recipes. Also you can try it out as a thickener for soups, stews, gravies, and sauces. TRY: Bob’s Red Mill garbanzo flour.

Teff Flour is the world’s tiniest grain and yields a sweet, malty flavor when milled. The flour is a good source of calcium and iron that perks up batters and doughs for flat-breads, waffles, gingerbread cookies, and anything baked with chocolate. TRY: Bob’s Red Mill teff flour

Quinoa Flour is easy to digest and full of protein, magnesium, fiber, zinc, and folate. Its delicate nutty flavor is ideal for banana bread, biscotti, shortcakes, and pizza crust. Also great for dredging fish and chicken before cooking. TRY: Ancient Harvest quinoa flour

Food Sadhana

Wednesday, December 1st, 2010

Make mealtime a sacred or honored event. Research indicated that you will maximize how you digest and assimilate food when you are relaxed. Sadhana, a Sanskrit word that means “practice,” can describe a spiritual practice or an ordinary activity that is undertaken mindfully or with a focused purpose. That purpose can be to get more nourishment from food or to spend quality time with loved ones. When you practice eating and preparing food slowly, carefully, and with intention, you are practicing food sadhana. When you eat alone, avoid computer screens, televisions, and books. Focus on the moment and savoring the flavor and texture of your food. When eating with others, don’t answer the phone or open a magazine. Perhaps spend the first five minutes with those at the table in silent appreciation of your meal. Slowing down and reducing stimulation from your environment during meals can help you digest more effectively and can contribute to a better spiritual and emotional connection with food.