Monday, June 30, 2014

Ginger Carrots

Fermented foods, they're great for your health. I spend like, LOTS of money on them and I'm totally tired of it. I started making my own. Here is the simple recipe:

4 cups grated carrots, tightly packed
1 tablespoon freshly grated ginger
2 tablespoons sea salt

1. In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices.
2. Place in a quart-sized, wide mouth mason jar and press down firmly with a pounder or meat hammer until juices cover the carrots.
3. The top of the carrots should be at least 1 inch below the top of the jar.
4. Cover with cloth secured with rubber band and leave at room temperature for about 3-4 days before transferring to cold storage.

Saturday, June 28, 2014

Meal Planning Makes Life Easy (& Delicious!)

This morning I slept in but I have a busy afternoon/night ahead of me. Luckily I meal planned earlier in the week so I was ready to throw together an uber-nutritious meal within a few minutes. I had some cooked lentils and quinoa in the fridge that I heated up with a few cubes of frozen homemade bone broth. I scrambled 2 eggs and threw it all together over a bed of arugala with a cup of tulsi tea. 

How are your meal planning skills?  This is something that I love to help my clients out with. Contact me to set up a health consultation so that we can get to it!  

Wednesday, June 18, 2014

DIY Almond Milk

There's a lot of bull honkey in our food. Even in the so-called "healthy foods" at the health food store. It's not cool.  Almond milk is one of those sneaky places where companies add harmful chemicals and preservatives...and that basically takes the "health" right out of it.

No worries though, making your own almond milk is actually super simple. No one ever believes me when I say that, but I promise!  Here is my super simple, really quick recipe. Brace yourself...

DIY Almond Milk
1 cup raw, organic almonds (soaked overnight)
5 cups filtered water
1 tsp pure vanilla extract
Pinch of sea salt
Blend altogether and strain through cheesecloth or a nut milk bag into a large mason jar. Almond milk will keep in the fridge for 5-6 days. 

There you have it.

Monday, June 2, 2014

Strawberry Ice Cream

1 cup organic frozen strawberries
1 cup almond or coconut milk
½ frozen banana
handful of cashews
splash of vanilla extract
3-4 ice cubes
1 square of dark chocolate

Blend all ingredients well (except dark chocolate) in a NutriBullet, food processor or high quality blender.  Add a splash of water if you’re looking more for a shake-texture (or eliminate the ice above).  Carefully using a knife, finely chop the square of dark chocolate and sprinkle on top (optional).  This makes one large serving of homemade “soft serve” style of ice cream, or you can split it with someone to both enjoy!

Benefits of Strawberries:

Strawberries are a unique combination of antioxidant and anti-inflammatory nutrients. It’s why they’re great for cardiovascular support and prevention of cardiovascular diseases, improved regulation of blood sugar, with decreased risk of type 2 diabetes, and prevention of certain cancer types including breast, cervical, colon, and esophageal cancer. They’re a gorgeous seasonal superfood rich with vitamin C!   *Always buy organic strawberries.