Salmon Cakes

February 24th, 2011

Ingredients:
1 (14 Ounce) can Wild Alaskan Salmon
1/4 cup minced chives
1 large egg
1 cup almond flour
sea salt to taste
1 ripe mango
1/2 sweet vidalia onion
1/2 red pepper
3-inch piece ginger root
Juice of one lemon

1. Preheat oven 350* F
2. In a medium bowl, combine salmon, chives, beaten egg, nut flour, and sea salt.
3. Mix well; form into patties
4. Place on a well oiled baking sheet; bake 15-20 minutes
5. To make salsa, peel and chop mango into small pieces; place in a medium size bowl
6. Mince red pepper and onion in bowl
7. Peel and grate ginger, extracting juice by pressing the fiber against the side of a shallow dish; pour juice into bowl of mango mixture
8. Juice the lemon; add to mango mixture; mix well.
9. Cover and cool until ready to serve.

Stevia

January 27th, 2011

What is Stevia? No more worries about the devastating side effects of artificial sweeteners!  Finally, there is an herbal sweetener 300 times sweeter than sugar without any side effects.  Stevia helps regulate blood-sugar levels and is safe for diabetics and those of you needing a safe alternative sweetener.  Add a little at a time, tasting as you go to determine the right level of sweetness.

Find our favorite brand of Stevia (below) in its powder or liquid form at Whole Foods or your nearest health food store.

[012[4].jpg]

Apple, Carrot, Ginger Salad

January 27th, 2011

Shredded Turnip, Apple and Carrot Salad

Ingredients:
6 small purple-top turnips, peeled, ends trimmed
2 small carrots, peeled
1 large Granny Smith apple, peeled and cored
1 tablespoon freshly squeezed lemon juice
1 tablespoon onion, finely chopped
3 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1-1/2 teaspoons sugar
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper to taste

Ingredients:
2 apples
Juice of 1/2 lemon
2 carrots
1/4 cup dried cranberries
12 walnut halves
1/2 cup extra-virgin olive oil
1 teaspoon fresh ginger juice
1/4 cup golden balsamic vinegar
1 teaspoon ume plum vinegar

1-Peel the apples. Core and chop the apples into bite-size pieces. Place in a medium size bowl; toss with lemon juice.
2-Peel & grate the carrots; add apples along with walnut halves.
3- Grate fresh ginger and squeeze fresh remaining juice extract.
4-In a small bowl, whisk together the oil, ginger juice, balsamic vinegar, and plum vinegar; pour over apple salad. Toss to mix well; options are to get over bed of greens, on a wrap, or plain.

Simple Parsley Pesto Sauce

January 27th, 2011

Ingredients:
1/3 cup fresh walnuts
3 cloves garlic
2 cups curly leaf parsley (no stems)
2 cups fresh basil leaf
1/2 cup extra-virgin olive oil
1/2 teaspoon sea salt

1-Add walnuts to food processor and grind to a pulp.
2-Add garlic to food processor; continue to grind.
3-Add parsley and basil in batches, along with a tablespoon of oil, continue to grind.
4-As ingredients break down, continue to add oil and salt to mixture until you have a thick paste.
5- Adjust consistency by adding more oil to make a sauce that is not too thick, yet loose and not runny.

**Quick Tip**

Use as a dip with your favorite vegetables, or as a sauce on pasta or fish.

Kale Healthiest Food in the Vegetable Kingdom

January 24th, 2011

A Natural Detoxifier


Kale contains a potent glucosinolate phytonutrient, which actually boosts and body’s detoxification enzymes, clearing potentially carcinogenic substances more quickly from your body

Nowadays there’s a lot of talk that people need strong bones and should be drinking pasteurized dairy products for calcium. Many people have turned to supplements with the promise that they can avoid losing bone density. There is actually a wide range of foods that allow you to digest and absorb calcium better then pasteurized dairy products, and these include kale. Just by including kale and other calcium-rich vegetables in your weekly diet, you will be receiving the calcium your body requires for strong bones, proper estrogen, metabolism, blood clotting, nerve conduction, muscle contraction, enzyme activity, and cell membrane function.

Low in calories and high in beta carotene and potassium, you can’t go wrong making kale a mainstay in your diet program!

Healing properties of kale include:
– Ease of lung congestion
-Beneficial to the stomach, liver, and immune system
-Protects eyes from age related disease
-Helps lower risks of prostate, colorectal, and lung cancer

Buying and Storing Tips:
-Available all year round
-Always choose organic
-Wash only when ready to use
-Cook or eat within one week of purchase
-Store in refrigerator

Comforting Carrot & Sweet Potato Soup

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

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!

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?

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

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.