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Roasted Balsamic Brussels Sprouts with Pumpkin Seeds

This dish truly brings fun to the table! These little cabbage-patch-like veggies are so fun to eat your imagination just can’t help but come out to play! And the best part? In this recipe, these lovely little bites are scrumptious and healing too!

This way of preparing Brussels sprouts is simply DELICIOUS! I feel like they could be eaten as dessert! Brussels sprouts are splendid at supporting the body in detoxification, decreasing the development of cancer cells, repairing DNA damage (imagine that!), are a good source of omega 3’s, and an excellent source of vitamins C and K. The pumpkin seeds can help expel parasites, help with motion sickness and nausea, are high in zinc and omega 3’s, and are used medicinally to treat swollen prostate and impotency.

Preparation time: 5 minutes | Cook time: 25 minutes | Yields: 4 servings (as side dish)

• 1 lb Brussels sprouts
• 3 to 4 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• ¼ cup raw pumpkin seeds
• ½ tsp sea salt
• ½ tsp course ground pepper

1. Preheat oven to 400 degrees.
2. Wash the Brussels sprouts and cut off any parts that might be brown or yellow.
3. Slice the Brussels sprouts in half.
4. Put them into a bowl and toss them with balsamic vinegar, oil, salt, pepper, and the raw pumpkin seeds.
5. Pour the mixture onto a cookie sheet or 9 x 13 baking dish, with the cut sides of the Brussels sprout down.
6. Roast for 25 to 30 minutes or until tender inside and crisp outside. I suggest stirring them 1 to 2 times during the cooking process to mix them up.

SMOOTHIES: Sunny Summer Recipes

Summer Smoothie Recipes

2 cups apricots

1/2  teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1 teaspoon vanilla extract

1-1/2 cups almond milk

greens

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 1 cup blueberries

1 large banana

1-1/2 cups of nut milk or water

greens

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1-1/2 cups berries

flesh and water of 1 young coconut

small handful of basil leaves

spinach

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 3-1/2 cups watermelon

1 inch fresh ginger

2 tablespoons chia seeds (optional, for a thicker smoothie)

greens

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 1 mango

1 banana

1-1/2 cups water

greens

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1 cup unhulled strawberries

1 cup frozen unhulled strawberries

1 cup cashew milk

basil

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 1-1/2 cups red papaya

1 cup inner rib celery leaves

romaine lettuce leaves from the middle of the head

1-1/2 cups water

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2 plums

1 peach

1 teaspoon vanilla extract

1-1/2 cups of water or almond milk

greens

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 1-1/2 cups red or green grapes

2 cups melon (any variety)

greens

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 1 cup of guava or feijoa (pineapple guava)

flesh and water of 1 young coconut

zest and juice of 1 lemon or lime

greens

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 1 cup unhulled strawberries

2 bananas

1 cup water

handful of mint or other green

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 1 cup pitted cherries

1 banana

1 to 2 tablespoons raw cacao

1-1/2 cups water or nut milk

greens

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 2 bananas

1 cup raspberries

zest of 1 lemon

1-1/2 cups water

greens

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 2-1/2 cups cantaloupe

1 cup unhulled strawberries

mint

greens

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 3 bananas

2 tablespoons raw cacao

1-1/2 cups water or nut milk

mint

greens

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 1 mango

2 oranges, peeled

1 cup water

greens

passion fruit pulp, to top the finished smoothie

 

 

SMOOTHIES: “Just Desserts”

“Just Desserts” Smoothie Recipes

Orange Poppy Seed Cake

1 orange, peeled, segmented, and frozen

zest and flesh of 1 orange, peeled

2 tablespoons agave or honey

2 tablespoons poppy seeds

1/2 avocado

1-1/2 cups almond milk

pale, mild greens

Blend all ingredients except the poppy seeds.  Add the seeds and stir through on low speed, or stir in manually.  Serve garnished with poppy seeds and grated orange zest.

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 Choc-Mint Pattie

2 frozen bananas, sliced

2 tablespoons raw cacao powder

1 cup ice cubes

2 drops pure peppermint essential oil

2 tablespoons agave nectar

1-1/2 cups almond milk

1 cup torn kale

Blend and top with grated raw mint chocolate.

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 Raw Vanilla Ice Cream

1-1/2 cups cashews, soaked 4 hours

1/2 cups young Thai coconut flesh

2 cups young Thai coconut water

1 cup agave and/or maple syrup

2 whole vanilla pods, quartered

good pinch of salt

Blend all the ingredients until well combined and smooth.  You may need to stop and scrape down the sides of the blender jug a few times.  If it’s too thick, add a little more liquid.  Pour the cream into ice cube trays and freeze.  Once frozen, pop them out and store in a labeled bag or container in the freezer to use as needed for adding decadence to smoothies.  To serve as ice cream, refrigerate the cream and churn in an ice-cream maker to process the frozen ice cream blocks in a high-speed blender till it reaches a soft ice cream consistency.

 

Super Green Ice Cream Variation:  Make vanilla ice cream as above and add 2 tablespoons green powder, like Deep Green Alkaliser, Vital Greens, or barley grass powder, and/or matcha green tea powder as needed when blending.

 

SMOOTHIES: Simple and Stunning Recipes

Simple and Stunning Smoothie Recipes

1-1/2 banana

1-1/2 cups coconut water

greens – as much as you like

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 3-1/2 cups watermelon

mint

greens

(no water or nut milk)

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 1 banana

1 to 2 tablespoons raw cacao powder

water

mint

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 whole lemons

honey

water

greens

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 mandarins

4 tablespoons hemp seeds

water

greens

 

SMOOTHIES: Savory Recipes

Savory Smoothie Recipes

1 cup yellow cherry tomatoes

1 yellow bell pepper

1/2 avocado

1/4 teaspoon ground turmeric

pinch of cayenne pepper

squeeze of lemon juice

1-1/2 cups water

6 pieces green stem bok choy or 3 to 4 leaves Napa cabbage/wombok

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1/4 cup diced beets

1 granny smith apple

1/8 medium red onion

juice of 1/2 lemon

1-1/2 cups water

1/2 cup ice cubes

2 tablespoons tahini

1 bunch of cilantro

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1 cup diced celery root

1 granny smith apple

1-1/2 cups almond milk

1/2 cup ice cubes

1 bunch parsley

pinch of salt and pepper

 

SMOOTHIES: Superfood Packed Recipes

Superfood Packed Smoothie Recipes

1/4 cup goji berries, soaked

1 cup fresh or frozen berries

1 tablespoon raw cacao powder

flesh and water of 1 young coconut

1 tablespoon melted coconut oil (add last)

greens

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2 bananas

1/2 avocado

2 tablespoons raw cacao powder

2 teaspoons AFA algae

1-1/2 cups water

greens

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1/4 cup cubed beet

1 cup pitted cherries

zest of 1/2 lemon

1/2 avocado

1-1/2 cups nut or seed milk

greens

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2 bananas

flesh of 1 young coconut

1 tablespoon raw honey

1 tablespoon bee pollen

1-1/2 cups water

greens

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1 cup berries

1 orange, peeled

4 tablespoons hemp seeds

1-1/2 cups water

greens

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1 banana

2 tablespoons chia seeds

1 teaspoon ground cinnamon

2 teaspoons vanilla extract

1 teaspoon maca powder

3 cups almond milk

mild greens

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1/4 cup diced beets

2 pears

1 tablespoon raw cacao powder

4 tablespoons hemp seeds

1-1/2 cup water or nut/seed milk

greens

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1 banana

1 cup pineapple with core

2 teaspoons of micro-algae

1-1/2 cups water

cilantro

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1 tablespoon soy lecithin

2 to 3 bananas

1 teaspoon ground cinnamon

2 teaspoons mesquite powder

1-1/2 cups sunflower seed milk

greens

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flesh and water of 1 young coconut

1 lemon, quartered

1 tablespoon raw honey

1 tablespoon lucuma powder

greens

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2 cups pitted cherries

1 tablespoon maqui or acai berry powder

1-1/2 cups seed milk

greens

Ginger Teriyaki Salmon

It’s unfortunate that many teriyaki dishes are made with wheat-containing soy sauce. In this video learn how to make your own, fresh gluten free version of Ginger Teriyaki Salmon. But the adventure doesn’t stop there! Tiffany takes you beyond the kitchen through her unique perspective as she teaches you just how these wonderful fresh ingredients foster wellness through their medicinal properties. Enjoy!

 

 

Gluten Free Ginger Teriyaki Salmon

I was so bummed when I found out that wheat is in most soy and teriyaki sauces. So I came up with this recipe with some help from my friend Carol. Wow is it tasty! You can even use the same marinade for veggies, tofu, or other meats.

Preparation time: 5 minutes | Marinade time: 15 to 30 minutes | Cooking time: 7-10 minutes | Serves 2

• 1/2 to 3/4 pound fresh, wild salmon filet

• 1/8 cup gluten/wheat free tamari

• 1/8 cup pure maple syrup or dark agave syrup

• 1 tablespoon apple cider vinegar or lemon juice

• 1 tablespoon minced garlic

• 1 to 2 tablespoons grated or minced fresh ginger

• 1/2 teaspoon ground pepper or, if you like a little kick, a teaspoon of gluten free hot sauce.

1. The easiest way to marinade is to put all of the ingredients into a quart sized zip lock bag. Move the contents all around in the baggie to make sure that everything is coated and mixed well. You can also just put all the ingredients in a bowl or baking dish to marinate. Refrigerate for 15 to 30 minutes.

2. Use a medium sized skillet. Coat the skillet with a bit of oil and heat to medium high. When the skillet is nice and hot (1-2 minutes), put the fish (reserve marinade), skin side down.  It is fine to have bits of ginger and garlic on the top of the fish. Let the fish sear for 2 minutes and then pour the marinade over the top. Let it cook for 2 more minutes. The sauce should begin to thicken. Turn the fish over and cook for another 3 to 4 minutes depending on the thickness of the filet. If the sauce begins to caramelize, add a bit of water to thin it out. You want a syrupy consistency in the end. To check if the fish is done, stick a fork in the thickest part and open it up to see if the color has changed from bright pink to a lighter shade. Do not over cook because it will lose flavor and become dry. Take the fish off the heat immediately when it is done and transfer it to a plate or serving dish.  Cover the top of the fish with the extra sauce and tidbits from the skillet. Yum!

• Try this over rice of with a side of steamed veggies.

• Another option is to add 1/8 cup of gluten free Dijon mustard to the marinade.

 

 

Northwest Salad

The nutritional value of this salad is outstanding! Want to know the secret that transforms an average salad into an extraordinary salad…. it’s the ingredients! Check out this video to learn how fresh, organic vegetables come together to make a crisp, savory salad that you will simply love! (you can find the recipe below the video)

 

 

Northwest Salad (apple, beet, & kale with toasted hazelnuts)

Preparation time: 10 minutes | Yields: 4-6 servings

This salad just looks like the northwest! It has beautiful greens, orange, and reds accompanied by roasted nuts.  You’ll experience an explosion of flavor in your mouth! All of these ingredients are filled with vitality, and that is what you’ll feel as you eat it!

• 4 cups, packed kale and chard, washed and de-stemmed

• 2 cups grated raw carrot or beet (washed well, with skin on), 1 cup of each is nice

• 1 large washed apple grated (about 1 1/2 cups)

• 2-3 tablespoons unrefined olive or sesame oil

• 2-3 tablespoons fresh citrus juice (I like lime)

• 2 tablespoons apple cider vinegar

• 1/2 cup hazelnut pieces

If you have a food processor, pulse the kale and chard until it is well chopped, but not mush.  If you don’t have a food processor, use a knife to finely chop. Place greens in a medium/large mixing bowl. Use the food processor or a hand grater to grate the carrots and/or beets.  Add the carrots and/or beets to the greens.  Next grate the apple with the skin on and add it to the mixing bowl.  Also, add any juice that came from the apple.  Add the oil, citrus juice, and the apple cider vinegar to the bowl and mix well.  Toast the hazelnut pieces in a skillet over medium heat for 5-6 minutes or until they become fragrant and begin to brown.  Pour the nuts into the salad, toss, and serve.  Apple slices make a nice garnish.  The salad will keep nicely in an airtight container, in the refrigerator for up to 5 days.

 

Cultured Veggie Recipe

Probiotics are absolutely essential for life! They help us obtain nutrients from foods, they keep our immune system strong, and they keep the pH of the intestinal track just where it needs to be for proper breakdown and assimilation.

A healthy adult should have up to 3 pounds of friendly microbes in their gastrointestinal track. Most folks are sorely lacking in this department because these “probiotics” get killed off through natural life cycles, antibiotics, chlorinated water, chemical exposure, and stress. This would not be a problem if we were to continually replenish them. And this is where regular eating of cultured foods comes in to save the day!

Learn how to make your own cultured vegetables by watching this short video.

 

 

Cultured Veggies

What the heck is “cultured food” anyways?

• Fermentation: is as old as humanity and is used to preserve food and make it more digestible

 Why eat it?

• Microbial cultures are ESSENTIAL to life’s processes; we are in a symbiotic relationship with them

• They make food more digestible by acting as enzymes and breaking down food

• They digest food into nutrients that our body can absorb

• They protect us from dangerous organisms: They teach our immune system how to function

• It preserves and ADDS nutrients: Fermentation adds B-vitamins (riboflavin, niacin, thiamin, biotin), antioxidants, superoxide dismutase, GTF chromium, detoxifying compounds like glutathione, phospholipids, digestive enzymes, and beta 1,3 glucans

• It adds and creates BEAUTIFUL, local, probiotics that your life is dependant on! They supply your digestive track with local living cultures needed to absorb nutrients and support immune function

• The Lactobacilli actually can create omega-3 fatty acids that are essential for cell membrane and immune function

• Fermentation removes toxins from food (an example is cassava, the giant toxic tuber eaten in Africa and Asia; also phytic acid, oxalic acid, nitrites, etc.)

• INCREDIBLY Healthy, CHEAP, EASY, and fun!!!!!

Basic Sauerkraut Recipe

Sauerkraut is one of the healthiest foods that you can give yourself on a regular
basis. It is tangy and delicious, and it supplies your body with ample, life giving
probiotics, and digestive enzymes. Try eating 1/4 to 1/2 cup with each meal to help
digest food, absorb nutrients, and alkalize the body.

Preparation time: 10 minutes
“Culturing” time: 4 days to 3 weeks
Yields 1 quart sized jar

1 quart sized, clean glass jar with rubber lid and screw top lid
2 pounds organic cabbage. Reserve one outer leaf. (You can use other veggies
instead of cabbage if you have “culture starter,” OR make sure at least 1/4 of the
jar is cabbage… the cabbage contains the live cultures needed to start the
fermentation process).
1 tablespoon sea salt (you may use less if you like)
Use other herbs or spices as desired
Get creative and try adding things like shredded onions, garlic, chili flakes,
chopped greens, or even shredded green apples!

1. Shred cabbage as you like either with a knife, cabbage shredder, or
food processor. Put into large mixing bowl.
2. Add salt and herbs and use your hands or some type of tampering device to
pound and mix the cabbage well (so that you break open the cell walls
and release some of the natural juices). You should give the cabbage a good
3 to 5 minutes of mixing and pounding.
3. Pack the cabbage down tight in a clean quart sized jar. The liquid should
come up over the cabbage when pushed down. Leave about 1 inch space
from the top. If you need to you can add some filtered water.
4. Use one of the outer cabbage leaves and tuck it in around the shredded
cabbage to protect it from air.
5. Put the lid on, but do not screw tight. Place in a baking dish or on a plate to
catch any juice that might push out over the first couple of days.
6. Store at room temperature and check on it after 5 to 7 days to see if it is the
desired texture and tanginess. You can ferment for up to 3 weeks!
7. You can store in refrigerator or if you plan to eat it over a couple of weeks
you can just leave it out (sealed) at room temp.