Green on the Go!

It has been so long since I've posted. I come up with great posts constantly, jot down notes, even start them in a Word doc, but they rarely get finished these days. Life seemed to go into warp speed the moment Mia started walking, er, running, and hasn't slowed down!
My little peanut is my whole world. She fits beautifully into mine and Steve's world, and we have perfectly adjusted to being a family of three, raising a tiny tot full of vigor, imagination, energy, curiosity, and energy beyond that which you can imagine, even for a toddler!
Keeping Mia healthy and training her pallet have been top priorities over the past months. Developing her taste for not only nutritious and healthy foods, but new and different foods on a regular basis. Every time I am at the grocery store I look for a new piece of produce that may catch her eye, such as star fruit, her recent favorite. She has developed a preference for ethnic food, just like her parents enjoy, and nibbles on treats like roasted seaweed, kale chips, raw cashews, purple carrots and fresh green juices I make her.
Juicing has become a huge part of our lives since I finally talked Steve into letting us get one several months ago. Prior to that I was driving to our nearest juice stand weekly, and making green smoothies daily. Now that I have my juicer, life is even better. Mia helps, and she gets so excited when she sees me preparing to to make "juuuuuuuuice!" We wash our vegetables, cut up the larger pieces, and I very carefully allow her to assist me in putting the pieces down the chute.
We get a straw, and she drags me into her little play house, which is her favorite spot to "dwink juuuuuuice!" (I highly recommend making healthy snacks "fun" with your tot by creatively developing a special place to indulge. Mia and I drink juice in her playhouse, we eat almond butter and apples out on the grass, and lately have been noshing on roasted seaweed in the tree!)

With my nursing program starting in one week, I know that life is going to get even more hectic around here. I know that I am going to have to "give" in several areas. Being the perfectionist that I am, I have already been challenged in parenting with "letting go" of things I cannot have control over. I am sure you have been faced with the same challenge! Now I will be pushed to my limits I am sure, but I am purposing to have the attitude of compromise, and appreciation for the moment and the way things are in that moment. I will likely have to "give" on having a perfectly clean, organized house all the time. I will probably have to "give" on having laundry done promptly, and before the baskets are full. I will certainly have to "let go" of having amazing and creatively healthy meals, made from scratch each night. I am going to have to find a way to keep my family healthy and well-fed in quicker, easier ways. Juicing is one of the methods I will use to get lots of raw veggies and fruits into them.
Over the next two years my number one priority will be my daughters health and happiness, as well as Steve's. My number two priority will be the nursing program. But when I am with my daughter, I will be with her and not distracted by a messy house, or what I should be preparing for dinner. I refuse to clean instead of read to her, I refuse to fold laundry or cook unless she can "help" and it is a fun thing for us to do together. I will not allow myself to become overwhelmed by all the things I "should" be doing, but I will simply do the very best job with what is at hand. Finding the balance in being a "working" mom is something I will have to work hard at, and something millions of women and moms out there are doing at the same time. What an art it is!

Keeping my own health in tact will be a challenge, and I am nervous about that. I have received many emails from moms who are faced with that very challenge, who have asked for ideas for health on the go. It is so difficult in this fast-paced world to keep your health whole while being in a million places at one time, wearing so many hats. You women who have hit your stride, my hats are off to you! It is difficult, yet doable. I know this from examples I've seen, and from the last 8 months of juggling I've done personally with full-time online classes and being at at-home mom. Now I'll be really put to the test as I'll be in class and hospitals training for the next two years.
My strategy at this point is lots of juicing (when at home, and for on the road), using some time on the weekends to shop and prepare simple and easy healthful snacks to take with me, and to make sure I get at least 6 hours of sleep per night.
The kind of go-to snacks I will keep handy and available are:
-Raw almonds
-Pre-cut and bagged portions of cucumbers, celery and carrots
-Green apples
-Justin's Almond Butter (single-serving packets, life-saving!)
-Hummus in mini-plastic/glass containers to grab 'n go
-Green juice first thing in the morning, and one to-go in a glass jar (I know the enzymes die quickly, but it is better than nothing in the middle of the day when I have a break from labs!)
-Green smoothies (if I have time to make them in the morning to take, in addition to juices)
-Fruit
-Goat cheese and homemade almond flour crackers (my favorite gluten-free gal and her recipe:  http://www.elanaspantry.com/rosemary-crackers/ )
-Water, water, water!
-Kombucha
-Probiotics


I know that I won't be able to work out the way I have been over the past two years, but I know enough about myself to know that I need to do something  every day, even if it is just 20 minutes of yoga before bed, or 4 sets of single and double leg wall squats. Hopefully I get to run at least 3 times per week, that is my goal, along with 20 minutes of weights 3 times per week.
One of my all-time favorite 20 minutes kick-your-a** cardio/weight workouts is Jillian Michaels: 30 Day Shred videos (number 2 and 3 especially). If all you have is 20 minutes, she will give you a run for your money! I also always revert to my 100/100/100, wall squats, and just a 30 minute run with Mia in the stroller does the trick. For abs, my go-to is Ab Ripper X (P90X) because it is only 16 minutes long, along with Abs/Core + (P90X). I do yoga before bed, even if it is only 15 minutes of it, and I will lay over my textbooks in plank pose, until every muscle is shaking, while I study. You can always squeeze it in, and that is what I'm about to become an expert on! I hope.
If I can do all of that, and keep my body properly nourished, I should be okay. I will have to continue working on my anxiety over being a busy "working"/student mom, and release my fears of my daughter feeling like I don't have enough time for her.

I recognize that I am entering a whole new era of mommyhood, one that I have not navigated, nor have I mentally prepared for, so I am choosing to take each day with stride, and focus on health and wellness for myself and my family, and the rest will hopefully fall into place. So "Hello!" messy house, overdue laundry, 5am mornings, eating on the run, tired eyes, and a whole new chapter in my life.

Here are a couple of Mia and I's favorite juice recipes, packed with raw superfood nutrition:

Mia's Orange Delight:

5-6 Organic large carrots
2 Organic green apples
Chunk of ginger root (cut off about a half inch from the root)

Juice and enjoy!


Mia's Green Goodies":

1 Large bunch organic spinach
1/2 Bunch organic parsley (or more)
1 Bunch red or green organic dandelion greens
2-3 leaves of organic swiss chard
1-2 Organic green apples

Juice and serve immediately!

Namaste,

Recipes: Chocolate Chunk Cookies

Gluten-Free Almond Flour Chocolate Chunk Cookies

These delicious little treats taste exquisite fresh out of the oven -and they only take 15 minutes to make, so they are a perfect delight to whip up on a moments notice. They are made with protein and nutrient rich almond flour, sweetened with raw coconut crystals (palm sugar) which is a low-glycemic index food -win! I got the basis for the recipe from my favorite gluten-free blog, www.elenaspantry.com, but made some changes to suit my liking.

2 1/2 C. Almond Flour (must be blanched, and for some reason Bob's Red Mill brand doesn't work well. I order my almond flour from www.nutsonline.com).
1/2 C. Raw Coconut Crystals
1/2 tsp. Sea Salt
1/2 tsp. Baking Soda
1 Tbsp. Organic Vanilla (gluten-free)
1/2 C. Organic Coconut Oil
1 Organic Egg
1 C. Super Dark Chocolate Chunks (I love using Bakers Semi-Sweet Chocolate Squares -I chop them into chunks myself)

Preheat oven to 350 degrees. Combine dry ingredients in a bowl and mix well. Combine wet ingredients in a smaller bowl and mix well, then combine with dry ingredients. Stir in chocolate chucks.

Line a cookie sheet with parchment paper, and form dough into 1 in. balls and space approximately 1.5 inches apart. Bake at 350 for 7-10 minutes (usually 9 minutes works for me, 8 if they are smaller size balls of dough).

Enjoy with a glass of unsweetened almond or coconut milk -Mmm-Mmm Good!!!

Namaste,

Recipes: Balsalmic & Pesto Black Eyed Salad

This was another one of my spur-of-the-moment lunch creations. I knew I wanted salad, needed protein, didn't feel like meat, and wanted to feel like I just had something delicious and light for lunch.

Excuse the iPhone shot of the salad, as I was nearly halfway through eating it before I realized I forgot to take a picture of it for the recipe. :) Ah, Mommybrain.

1 C. Organic Baby Spinach
1 C. Organic Mixed Greens
Several leaves of fresh organic Basil, sliced
3-4 Organic, multi-colored sweet small peppers, thinly sliced
3-4 Organic Baby Bella Mushrooms, thinly sliced
1-2 Organic green onions, sliced
1/2 C. Organic Black Eyed Peas (unsalted, then sprinkle with a small amount of seasoned sea salt)
1/2 package of Organic Basil Pesto seasoning (I use Simply Organics when no time to make from scratch)
2 Tbsp. Fig Balsamic dressing (or plain balsamic vinegar and a drizzle of grapeseed oil)
1 tsp. balsamic glaze (if you have it, or reduced balsamic vinegar)
1 tsp. grapeseed or coconut oil

Toss spinach and spring mix together in a large bowl, along with the green onions, mushrooms and peppers. Place black eyed peas (well rinsed, then lightly sprinkled with sea salt) in a separate bowl, along with the 1/2 packet of pesto seasoning and 1 tsp. grapeseed oil, and mix together. Drizzle balsamic dressing over salad, then layer with the black eyed peas. Garnish with freshly sliced basil, and enjoy!!!

Namaste,

Recipes: Killer Quinoa Muffins

I got the base of this recipe off the back of my quinoa flakes box, but it needed some serious fixing up. So after I made a couple of changes, and added a thing or two, these muffins were the perfect start to my Sunday, and Mia ate them up. Completely gluten and dairy free, they are rich in protein, and melt in your mouth.

2 Ripe Bananas
2 Eggs
2 Tbsp. Organic Raw Honey
7 drops Liquid Stevia
1 tsp Organic (gluten free) Vanilla
1/2 tsp Pink or Sea Salt
1 tsp Banking soda
2 tsp Baking powder
1/4 tsp Nutmeg
1/2 tsp Cinnamon
1/2 C. Quinoa Flakes
1/2 C. Blanched Almond Flour

Preset oven to 400 degrees. Mash bananas and combine with vanilla, stevia, honey and eggs. Stir together well. Whisk together dry ingredients in separate bowl, then combine all ingredients. Grease muffin tins (I use coconut oil spray) and fill about 2/3 full with batter.
Bake at 400 degrees for about 15-20 minutes, possibly more or less depending on your oven (start checking about about 13 min). Mine were perfectly done at 15 minutes. Mix it up by trying the recipe with peaches or blueberries, both also SUPER yummy! Also, you can add 2 Tbsp of cacao powder to make them chocolate banana muffins... probably the best thing you'll ever taste muffin-wise. :)

Enjoy!

Namaste,

Recipes: Wonder Wrap of the Week!

What have I been eating for lunch this spring? Lots of "wraps" since my swiss chard grew like a weed, and my Grandmother's as well, so we had to get creative as to how to use it up. Since I am gluten free and don't typically use bread (even the gf stuff is an occasional treat) wrapping things in lettuce, chard and kale has been one way I've done lunches. But this one I've been making for a few weeks takes the cake, so I thought I'd share as summer is fast approaching and cool lunches are a must! Try and make all the ingredients organic, especially the lettuce.

2 large lettuce leaves, your choice, washed
2-3 leaves of swiss chard, stems removed, washed
2-4 slices of organic turkey* (or any meat of of choice, as long as it's ORGANIC; if vegetarian, skip it)
2-4 thin slices of cheddar style goat cheese
Drizzle of Organic Honey Mustard
Several sweet basil leaves, sliced thin, or not

Pile everything in the center of the leaves, and fold like a burrito! Some variations I've done include drizzling balsamic glaze instead of honey mustard, fig infused goat cheese vs. the cheddar style, and I also enjoy adding some sun dried tomatoes!

I have traditionally been vegetarian, or mainly "pesatarian" but lately due to my health issues and the guidance of my naturopath, I've had to incorporate some organic lean meats again. If you are vegan, try omitting the turkey and cheese for jalapeño almond cheese, and replace the turkey/meat with a large sun dried tomato or some grilled portobello slices -also super yum!


Enjoy!

*I'm currently loving Applegate Organics Herb Roasted Turkey slices, they are gluten free too, yum!


Namaste,

Recipes: French Fries My Way

Craving something indulgent yet guilt free this evening? Try these tantalizing fries with a twist! Sure to satisfy with half the calories and oodles of nutrition!

1-2 Organic Sweet Potato's
2-4 Organic Turnips
1/8-1/4 Cup Grapeseed Oil
1/2 tsp. Sweet Paprika
Dash or 3 of your favorite "Garlic & Herb" seasoning (I love Mrs. Dash)
Fresh ground pepper and Pink (or Sea) Salt to taste

Wash and scrub turnips and sweet potato's thoroughly (leave skins on -super nutritious!). Cut into even slices, then sticks, about a 1/2 inch or so, just eyeball it.
Place all slices in either a large bowl or a gallon size zip lock, drizzle grapeseed oil and spices. Coat fries evenly with your hands, or working on even coat over in the bag.
Use parchment paper to cover two baking sheets, and lay fries out, try to avoid piling. Bake at 425 for about 20 minutes, or until crisp and brown as you like! It is a good idea to take them out about half way through and turn fries over so they are evenly crisp.

Enjoy with a salad or some lettuce-wrapped ground turkey. Yummy!

Namaste,

Recipes: Grain-Free 'Almond Joy!' Cookies

This fabulous recipe is from one of my favorite blogs:

http://www.lauraschmittne.com/2010/02/almond-flour-cookies-gluten-free-dairy.html and these cookies are dairy and gluten free... and could be vegan, although I did not make them that way. Check out Laura's blog for more great recipes. I've modified this recipe to my liking, and to make the cookies a little bit more moist and chewy. I found the originals to be a bit dry.

They are protein packed, superfood packed, and even though they are a sweet treat, they are great to grab for an on-the-go snack that is good for you and will keep you satisfied.

2 1/2 Cups Organic Almond Flour (the last 1/2 cup you can also sub Coconut Flour)

1/2 Cup Organic Medium Shredded Coconut (or more Coconut Flour)

1/2 Cup Organic Raw Almond Butter (or Organic Peanut Butter is yummy too!)

1 Cup Dark Chocolate Chips (you can also make your own Raw Chocolate and break into pieces!)

1/4 Cup Organic Coconut Oil

1/2 Cup Organic Honey, or Grade B Maple Syrup

1 tsp. Organic/Gluten Free Vanilla

1/2 tsp. Baking Soda

1/2 tsp. Sea Salt

1 Organic Egg (for vegan you can sub 1 Tbsp. milled flax seed with 3 Tbsp. hot water; this = 1 egg)

(I've done this recipe also with adding a 1/2 Cup Organic Applesauce to make them even more moist and tasty!)

Mix all ingredients into a bowl, spoon into balls and press down with a fork or spoon. Bake at 325 degrees for 12-17 minutes (15 minutes usually does the trick) and ENJOY!!!

Namaste,

Recipes: Super {food} Peppermint Mocha

Starbucks hasn't got a thing on this delicious, so incredibly good for you steaming hot drink. Perfect for a morning accompaniment to your newspaper reading or email checking, or a warm drink to make your latest read even better.

Aside from tasting amazing, this warm chocolaty beverage will help you focus, reduce your appetite cravings, calm your growling stomach, curb your sweet tooth, fill you up and help you lose weight (the coconut oil & cacao!!!) "HA!" you must be thinking, but oh no, I assure... would I drink it otherwise? Come on now ;)

I created this recipe specifically because the holiday season is upon us, I am craving my traditional Starbucks Holiday Latte's, and just don't want to make room for that kind of sugar calorie in my diet, nor do I want to risk lowering my immune system while breastfeeding. So here you go. Taste and see that the drink is good!

12 oz Silk (or other brand) Almond Milk (I use original flavor, but its up to you)

3 Tbsp (rounded) Organic Raw Cacao Powder

2 Tbsp Grade B Maple Syrup (you must use grade B for the nutrients, the other is just sugar with no benefits)

1-6 drops of Stevia (I love the dark chocolate flavor of stevia for this OR the pepermint flavor! Note: I use the stevia if I need it sweeter -I usually do, but don't want to add more calories from the maple syrup, so I just sub stevia drop by drop until I'm happy with the sweetness)

1 tsp Organic, Gluten-Free Peppermint extract

1 heaping Tbsp. Raw Organic Coconut Oil

Heat the almond milk on the stove in a saucepan until you reach desired heat. Try to avoid boiling. Remove from heat. In your mug, mix the raw cacao powder with the grade B maple syrup until a chocolate syrup consistency. Add in the stevia drops and the coconut oil. The coconut oil will probably be solid, don't worry about mixing it together with the chocolate syrup.

Add the heated almond milk to your mug with other ingredients, mix until all ingredients are dissolved, including coconut oil. Avoid reheating if possible.

***Note: If you want to turn this into a genuine mocha beverage, which I commonly do in the wee small hours of the morning ;) then simply add 6 oz coffee to 6 oz almond milk, or 8-10 oz off coffee and less almond milk depending on your preference; and there you have it. If you are not a coffee person, this is also delicious with caffeine free peppermint tea, or a plain black tea like Tazo.

Please try and make ALL the coffee/tea you drink organic (and fair trade!!!). Organic coffee isn't treated with the same awful pesticides that regular coffee is. Those pesticides are extremely hard on your body's organs of detoxification; your skin, liver, kidney, etc.

Enjoy!

Namaste,

Recipes: (Gluten Free) Sweet Corn Muffin Cakes

Ring in this fabulous time of year with a comforting favorite addition to your meal! These little corn muffins are wholesome and hearty, and nicely compliment a bowl of turkey chili, a cup of soup or stew, or are even delicious as a morning breakfast with a bit of your favorite buttery spread, a heaping spoonful of organic applesauce and a few drizzles of maple syrup!

1 C. Organic stone-ground cornmeal
1 C. Gluten Free Flour (Bob’s Red Mill or your other fav)
1/3 C. Organic Sugar
2 ½ tsp. gf Baking Powder
½ tsp. Sea Salt
1 C. Organic Buttermilk
1 C. Organic Sweet Corn (frozen or canned)
6 Tbsp. Organic Sweet Butter, melted
1 Organic, Free Range Egg, slightly beaten

1. Preheat oven to 400˚F. Grease 10-12 muffin cups
2. Stir dry ingredients together in a bowl, then stir in buttermilk, corn, butter and egg, and mix gently
3. Spoon batter into muffin cups, set on the middle rack of the oven, and bake for approximately 20 minutes (check with a toothpick or knife, depending on your oven, 15 minutes may be plenty)

Enjoy!

Namaste,

Recipe: Decadent Chocolate Layered Nut Bars

So there I was craving a decadent desert the other night... and since I am on my 100% grain free kick (usually just gluten free, and I'll eat corn, rice and quinoa, but I've eliminated those for 30 days) I had to come up with something delicious that would make me forget about the big fat gluten free cupcakes I wanted.

This is how the process works girls! You have to think of the ingredients you want, and find substitutes and stay within your range of eating style. Especially if you have dietary restrictions like I do, or are simply trying to lose that baby weight, keep from putting on the baby weight, or just want something you can devour without feeling guilty about it. =)

I was craving the flavors of chocolate, nuts and coconut. So here is what I came up with; mix, press, refrigerate, and enjoy!

1 Cup Organic Raw Cashews

1/2 Cup Organic Raw Almonds, slivered

1 Cup Organic Raw Coconut, shredded

1 Cup Organic Dates, chopped

2 Tbsp Organic Raw Coconut Oil

1 Tbsp Organic Raw Honey

1/4-1/2 tsp Sea Salt

1 tsp Organic, Gluten Free Vanilla (or inside of 2 vanilla beans)

1 Heaping Scoop Raw Maca Powder

Chop ingredients in food processor (depending on size of food processor you may have to do it in two batches).

Spoon nut mixture into an 8x8 or 9x9 pan or glass baking dish greased with 1 tsp. raw coconut oil. Using a piece of parchment paper (or wax paper works too) press mixture firmly into the pan, pressing on the top and edges with the palm of your hand until solid. Set aside.

Using a double broiler (a glass bowl on top of a sauce pan with a cup or two of boiling water works), slowly melt approximately 1 1/2 - 2 cups organic raw cacao butter. You will need to shave the block of cacao butter so that it melts quicker and doesn't over-heat, losing it's raw properties.

Slowly stir in:

1 tsp. vanilla

1 tsp. stevia powder

1 Scoop (approx. 1 heaping tbsp) either Lacuma or Mesquite powder

3-4 Heaping Tbsp. of Raw Cacao Powder

I always have to play around a bit with the amounts of cacao and sweetener... Add the sweetener and cacao powder to your liking, there is no "wrong" with raw chocolate, unless it tastes awful, ha ha. But just keep playing around with your sweeteners! Sometimes I like to add a dash of cayenne pepper or cinnamon!

As soon as all the ingredients are mixed thoroughly and clumps are dissolved, remove from heat (as quickly as possible) and set aside. Allow to cool for about 3-5 minutes.

Pour chocolate evenly over the pressed nut mixture. Place in refrigerator and allow to cool for 45-90 minutes.

Some tasty twists include spreading Nutella on top of the cooled bars (if you have no milk allergies and aren't avoiding sugar) or sprinkling shredded coconut on top of the cacao prior to cooling. Both are fun and yummy, and the bars 'naked' are my fav. =)

Enjoy your raw, gluten free, superfood packed sweet treat with zero guilt, and share with family and friends to really impress ;)

Namaste,

Recipe: Grain Free Granola Squares

These super chewy goodies will keep you full and satisfied while on the go, during a road trip, or a handy grab 'n nosh for the diaper bag. My husband loves them, and they don't stay in the fridge for long! I can't seem to keep them stock!

(Use organic whenever possible!)

1/2 Cup Raw Cashews

1/2 Cup Raw Almonds

1 Cup Dried Apricots, chopped

1 Cup Dates, chopped

1/4 Cup Chia Seeds

2 Scoops Raw Maca Powder

1 Tbsp. Raw Honey

2 tsp. Gluten Free Vanilla

1/2 Cup Raw Coconut, shredded

1/4 Cup Raw Sesame Seeds

1/2 Cup of dried Currants, dried Blueberries, or dried Cherries

2 Tbsp. Raw Coconut Oil

1/2 tsp. Sea Salt

1/2 tsp. Cinnamon

Combine all ingredients in a food processor, possibly in 2 batches. Place mixture on a large piece of parchment paper, oil a rolling pin with raw coconut oil, and roll 'dough' out to about a 1/2 inch or so.

Cut bars into the size of square or rectangle that you desire, place in container and refrigerate. Mmmm!

Namaste,

Recipes: Kombucha -The Making!

I've written about the benefits and power of this tasty and intriguing beverage before, and now I want to share with you how to make your very own! It is so easy, and the possibilities are endless.

Let's start with the basic recipe:

12 Cups of Water

1 Cup Organic, Fair Trade Sugar (raw is best)

3-5 Tea Bags (your choice)

1 Kombucha "Mother"

Bring the water to a boil in a giant pot. Add in the cup of sugar, stir until dissolved. Add in the tea bags, and allow the entire pot to cool to room temperature.

After it's cooled, transfer tea to a large glass bowl. Lay 'The Mother" on top of the bowl, and then cover with either a cloth, or clear wrap with many, many holes punctured in it. You can then cover the top with a cloth. If the cloth won't stay put, I like to use an old Goody hair band to secure into place.

("The Mother")

Allow tea to ferment for 7-9 days, depending on the strength you prefer.

Remove the mother and start a new batch, placing the removed tea in a pitcher, refrigerated.

After a couple of batches you can peel off layers of "The Mother" mushroom and give away or start multiple batches!

The most common tea is just a plain, organic black tea. But you can certainly mix things up! You can add an unsweetened juice of your choice for flavor, grape is my favorite. I will add R.W. Kudson's Just Concord Grape for a bit of flavor, but you can add anything you'd like. Avoid super sugary juices like mango, or purees.

My very favorite variation is "Black & White Mango" Kombucha. I use two 3 mango flavored black tea bags, and two white tea bags.

Another favorite is Pomegranate White Tea flavor. Trader Joe's carries a delicious box of Pomegranate White Tea.

For pregnant or lactating Mom's, use caffeine free tea, such as a Raspberry Flavor, or any other the caffeine free Celestial Teas... all delicious! I like using the Lemon Zinger, and adding some fresh ginger to the tea, that will take the edge off of morning sickness!

Another yummy combination is Blueberry Tea and White Tea together.

The possibilities are endless, and it is so good for your health.

You can find "The Mother" online and order it, or start asking around to see if anyone can peel you off a layer from their mushroom. You'd be surprised who has them! I got my first mother from a guy in my yoga class many years ago. I "fell off the wagon" when I moved, as my mushroom didn't make the move. But my cousin recently provided me with a new fantastic mushroom, and I'm going strong once again!

Making your own kombucha can save you BIG bucks, as they charge upwards of $3-$4 per 12oz bottles in the store.

Namaste,

Recipes: Figalicious Fun Bars

These Fig-Fantastic Bars are a great addition to any errand running day, road trip, shopping snack or just to have around as an in-between-meals munchie.

They are packed full of fiber, protein, PEA from the raw cacao, and hormone balancing properties from the maca, not to mention calcium and protein from the almonds, a little boost of energy from the raw honey, and viral-fighting properties in the coconut oil. So eat to your health! And let your taste buds revel in these chewy little wonders. Enjoy!

Recipe: Figalicious Fun Bars

1 cup raw, chopped Almonds

25 dried Mission Figs (approx. 1 package, give or take a few)

1 scoop raw Cacao Powder

1 scoop raw Maca Powder

1/4 tsp Sea Salt

1 tsp Organic, Gluten Free Vanilla

1 Tbsp Chia Seeds

2 tsp raw Coconut Oil

1-2 tsp organic, Raw Honey (start with one, and if your mixture still seems a bit lose, add more)

Put all ingredients into the food processor, pulse thoroughly. Form into medium sized balls, roll into mini logs, then shape into bars. Refrigerate and enjoy!

Namaste,

Mornings Reinvented!

Forget coffee! After drinking this smoothie, you won't need it!

Some days I start with my Incan Warrior Hot Chocolate, but due to the extreme AZ summer heat, terribly hot even at 6am when I start my day, I've been switching it up with this ice blended velvety nectar. Here is the recipe; I go back and forth between this and my green smoothie. I have my green smoothie daily, but sometimes not until mid-morning.

I find this Nana-Cacao smoothie gives me the boost I need to get in a quick morning workout. I drink it about 30+ minutes before my exercise routine or yoga… I follow up my workout with a pinch of local bee pollen, and 1-2 oz of raw aloe vera gel, from my plant, or from the store, whichever I have time for that morning. Enjoy!

Recipe: Raw Nana-Cacao Smoothie

1 Organic Banana
2 Scoops Raw Maca Powder
2 Scoops Raw Cacao Powder
1 Scoop Amazing Grass Powder, Cacao Flavor
1 Tbsp Chia Seeds (more if desired)
2 Cups Almond Milk
Ice Cubes
(As an occasional twist you can add a scoop of Organic Raw Almond/Peanut Butter!)

Blend and enjoy the massive energy boost for breakfast!

Cha-Cha-Cha-Chia!

Chia seeds that is, which yes, comes from that fun little “Chia Pet” we all had or saw back in the 80’s. Who knew it was actually not just a lovely eyesore, but an amazing power food for our diets? Not me, until the past several months I had no idea just how amazing Chia seeds are for your health. The benefits are outstanding, and worth a second glance!

Chia seeds (Salvia hispanica L.) are extremely high in Omega 3 and are packed with antioxidants, vitamins, minerals and fiber! 30% of Chia seed oil is Omega 3, 10% is Omega 6, which is the perfect balance of essential fatty acids for our bodies. These vital fats help protect our bodies against inflammation (such as arthritis and heart disease), and actually contain more Omega 3 than salmon! Chia is the richest non-marine whole food source of Omega-3 and dietary fiber currently known to man.

There is also evidence (scientist are researching, but I’m going to consider it fact) that Chia seeds help in reducing blood pressure (have you had a previous pregnancy where preeclampsia was an issue? Eat more Chia!) According to the American Heart Association, Omega-3 fatty acids can normalize blood pressure and bad cholesterol levels, while helping promote healthy heart and blood vessels.

Chia seeds are highly hydrophilic (can absorb large amounts of water) and can hold a whopping 10-12x their weight in water (flax seeds only absorb approximately 6-8x their weight in water)! This makes them a great enhancer in hydrating our bodies (especially for athletes, and those who practice Bikram yoga, like me!) With six times more calcium than milk, and with greater amounts of high-quality protein than the one found in soy, Chia also helps strengthen muscles and bones.

Eating Chia seeds can actually slow down how fast our bodies convert carb calories into simple sugars, which scientist are researching as having great benefits for diabetics especially… there are studies indicating that Chia seeds can control blood sugar! Therefore they are excellent for those looking to drop a few pounds in a healthy way. How does this work? The Chia seeds actually turn into a gel-like substance once they enter our digestive system, which causes some of the food (calories) we eat from getting completely absorbed into our system. This also makes you feel full faster, reducing your appetite. Chia´s insoluble fiber reduces digestive transit time and removes toxins as it passes through the digestive tract. This assists our bodies in flushing out digestive waste faster than almost anything I’ve seen! It acts like a magnet to toxins as it moves through our intestines, it is really amazing. They are an excellent source of raw dietary fiber.

Chia seeds are an excellent replacement for flax seeds, for those who have an allergy or are otherwise sensitive to flax seeds, such as myself (usually accompanies a gluten allergy/intolerance and/or Celiac Disease). Flax seeds, although good in their own right, are often difficult to digest.

Now for my Chia seed soap-box moment; if you are pregnant, Chia seeds are a MUST for your diet. I say MUST and I mean non-negotiable! Your developing baby desperately needs the Omega's in Chia seeds to facilitate optimal neurological development and more. Eating Chia seeds is an excellent alternative for my Vegan and Vegetarian friends, and even if you are a self-proclaimed carnivore, you still need these little wonders to flush out all the toxins and waste from your carnivorous diet. For my pregnant mommies, these little seeds will help you to banish pregnancy water retention, as they absorb, absorb and absorb water and toxic build up in your body. They will provide you with the proper fats you need as you begin to build and produce colostrom, and a healthy placenta.
For my postpartum mommies, Chia seeds are amazing at helping to shed those pregnancy pounds! Just watch as they flush out your body of excess fluid and toxins, and the benefits from the fiber will speak for themselves. If you have had trouble with constipation or those pesky hemorrhoids, these little seeds will be a lifesaver. Add Chia seeds into your diet to lose the baby weight, while nourishing your body at the same time with antioxidants, Omega's, fiber, calcium, protein and more. I love Chia seeds. I eat them constantly. I would venture to say that in any given day I eat a 1/2-1 cup of Chia seeds, sometimes more or less, depending.

So how do you use Chia seeds? How can you incorporate them into your daily diet? It’s so easy! I eat them all day, every day, and LOVE them. Chia seeds have a completely neutral flavor and color, and therefore integrates seamlessly into almost any recipe. In Mexico, Chia seeds are soaked in fruit juices, and they call it Chia Fresca!

I enjoy toasting a slice of gluten free bread, spreading some organic almond or peanut butter on top with a little bit of raw honey, then sprinkling a load of Chia seeds over the top. It is crunchy, sweet and gives you a HUGE energy boost. I also sprinkle them on top of half an apple with a tablespoon of peanut/almond butter. They are yummy in a yogurt (if you eat dairy), and can be added to fruit salad with some slivered almonds, SO tasty.

Toss a tablespoon or so into nearly every smoothie, and after a little while the seeds turn to gel, and you don’t even notice they are in the smoothie. Especially if you blend them with a berry smoothie; the seeds are so tiny, you can’t differentiate them from the berry seeds!

Daily I try to incorporate Chia seeds into almost every raw snack that I make, including my superfood bars, balls and squares. I sprinkle the seeds on top of my gluten free granola, add them to my quinoa and any other gluten free snacks or baked goods I make.

Here are a couple fantastic recipes to try, I love them and use them frequently! And if you haven't already figured it out, Chia seeds are 100% gluten free!

Recipe: Chia Trail Mix Squares

1/2 Cup Raw Almonds
1 Cup Organic dried Apricots
1/2 Cup Dates
1 Tbsp Lemon Zest
1 tsp Organic/Gluten Free Vanilla
1/2 Tbsp Organic Chia Seeds

Put everything into the food processor, adding the lemon zest and vanilla at the very end. Form into little balls, squares or any other shape you like, and refrigerate!

Recipe: Strawberry Chia Pudding 2 Tsp Organic Chia Seeds 1 Scoop Raw Organic Maca Powder 2 oz Almond Milk 1 Tbsp Raw Almond Butter Basket of Fresh Strawberries Grind Chia seeds up in a blender or food processor along with chopped strawberries. Mix together with the other ingredients in a bowl, serve chilled! This is a great summer "desert" or you can eat with gluten free (or other) granola in the morning for breakfast! Enjoy!

Where can you find Chia Seeds? www.nutsonline.com www.navitasnaturals.com www.therawfoodworld.com

Apple Cider What?

Apple Cider Vinegar is some fantastic stuff, let me tell you. And everyone who squirms at the thought of drinking some vinegar for health or even a weight loss aid, I like to remind you that if you are into any vinaigrette dressings, or cooking with balsamic vinegar, this isn’t far behind. Its really not that bad, I promise!

Apple Cider Vinegar (ACV) is made by a fermentation process (remember the Kombucha blog?) similar to how alcohol is made.Sugars in food are broken down by yeast and bacteria (fermenting grapes into wine, rice into sake, grain into whisky, etc.), turning it into alcohol; if it ferments further, you get vinegar (ever had a bad bottle of wine? Tastes like vinegar). The word vinegar is from the French language, meaning “sour wine.” So in the case of apple cider vinegar, you take guess what, yes, apples, pulverize them, and then the sugar in the apples is broken down by yeast and bacteria (referred to as, “the mother”) producing the vinegar. ACV is an effective natural bacteria-fighting agent that contains beta-carotene (helps counteract against damage from free-radicals), pectin (helps reduced bad cholesterol and regulate blood pressure and many vital minerals and trace elements such as potassium (helps eliminate toxic waste from the body), calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon and fluorine, all vital to health. ACV also contains malic acid which is very helpful in fighting viral (lots of colds and flu’s lately?)fungal and bacterial infections (struggling with UTI’s pregnant gals?). Malic acid dissolves uric acid deposits that form around joints, and eliminates it, helping to relieve joint pains. ACV also contains acetic acids, which apparently slows the digestion of starch which can help to lower the rise in glucose that commonly occurs after meals (weight loss after baby!). On top of everything, ACV seems to help clear skin conditions, especially blemishes! I have typically clear skin at all times. But last week I noticed a big old zit threatening to arise on my lower jaw. I hit the bottle (of ACV) ;) for a couple days, and that little dude never surfaced and is gone.

ACV is proving to have a positive effect on several areas in health, including diabetes, high cholesterol, blood pressure and heart health, cancer, and (drum roll) weight loss! ACV has the effect of making people feel full for longer periods of time. It also aids in digestion and elimination, easing constipation (Ladies, let’s not be shy, this can be a problem postpartum), and because of the good bacteria it can help prevent UTI’s and aid in strengthening the immune system overall. Other theories are that ACV helps to speed up metabolism, and decreases water retention (also a need in us pregnant and postpartum ladies; ACV was a huge help to me).
With diabetes, studies show that ACV may help lower glucose. One study showed that people with type 2 diabetes who took two tablespoons of ACB before bed lowered glucose levels in the morning by 4%-6%.
As a personal testimony I can tell you that in all my years of drinking ACV I noticed the most beneficial results postpartum. It has helped alleviate water retention, ease my digestion, keep my skin clear throughout all the hormonal changes (that and my super-superfood diet). And on the rare day when I’m feeling, well, not so smooth, it fixes me right up. So if any of this hits home with you, give it a try! It certainly can’t hurt. Since I am breastfeeding, I make sure to drink it just after I’ve fed my little pumpkin, just in case she doesn’t like taste in her next meal. I asked my doctor about it, and she said, “do you eat a lot of food with balsamic vinegar?” and I told her I most certainly did, to which she replied that it shouldn’t be a problem breastfeeding or otherwise. But please, as I always say, ask your own doctor if you have any concerns. Here’s to your health!

Recipe: Apple Cider Vinegar Purple Elixir

2 Tbsp Apple Cider Vinegar (I prefer Bragg’s; you can increase amount as desired, occasionally)
8 oz Purified Water
2-4 oz Organic Concord Grape Juice (just the juice with no added sweetners, like R.W. Krudsons brand: http://www.rwknudsenfamily.com/products/just_juice/organic_just_concord_grape)
1-2 dropperfuls of Stevia OR 1-2 teaspoons of Raw Organic Honey.

Mix, drink, feel the health!

Desert is Served!

Recipe: Perfectly Pecan Squares

2 Cups Organic Raw Pecans
2 Cups Organic Pitted Dates
3 Tbsp Raw Organic Hemp Protein Powder
3 Tbsp Raw Organic Maca
1 Tbsp Raw Cacao Powder
1 tsp Organic/Gluten Free Vanilla
½ tsp Sea Salt or Pink Himalayan Salt
½ tsp Organic Cinnamon
½ tsp Organic Nutmeg

Place half of the pecans and half of the dates into the food processor, along with the hemp, maca, cacao, spices and vanilla. Turn on food processor, and slowly add remaining dates and pecans as you go.

Pulse until finely chopped. If mixture feels a little dry, you can add a teaspoon of raw coconut oil.

Roll into medium-sized balls, and press into square shape. You can always use an ice cube tray as an alternative or other mold. I just do them by hand. Keep refrigerated. These are very yummy with Tazo Decaf Chai tea and almond milk. Enjoy!

Little Bit 'O Quinoa by my side...

Quinoa is a complete protein source, containing a balanced set of essential amino acids. It is easily digestible, packed with fiber, phosphorus and high in magnesium. It’s so good for you! I cook it and use it in place of rice with dinner meals , I use it for breakfast cereal as well, and many other things! I like to purchase my quinoa at www.nutsonline.com for only $3.99/lb. But of course you can get it at your local health food store, such as Sunflower Market, Whole Foods, Sprouts, etc.

Good Morning Quinoa

1 Cup Cooked Quinoa, or more if you’d like (if you don’t cook it fresh, warm it on the stove from the fridge)
½ -1 Cup Almond Milk
¼ Cup Chopped Almonds (or walnuts/pecans)
Dash or two of Cinnamon
I dropperful of Stevia, or 1 Tbsp of Raw Organic Honey (no agave nectar girls, its worse for you than high fructose corn syrup!)
Dash of Sea Salt
½-1 Cup chopped Organic Fruit of your choice; I usually use peaches, berries, banana, or my favorite, green apple!
*Optional: Buttery Spread –I use Earth Balance Soy Free Buttery Spread when I feel like it, instead of butter

Toss it all together and heat everything until warm in a saucepan. You can sprinkle the nuts on top afterwards as an option. Make a big batch and re-heat for mornings when you’re in a rush. Enjoy!

Cool Quick Quinoa

2 Cups of Organic Quinoa prepared according to directions. Cool (either in fridge, or let stand still).
1 Organic English Cucumber (you can use ½ or so if it is very large)
3 Organic Green Onions (you can sub whatever onion you happen to have, about a ½ cup chopped)
1 Large Organic Avocado
*1 Cup Organic Cherry Tomato’s cut in half or more (this is optional; my husband hates tomato’s)
1 Bunch Basil (you can have fun with this, and try other herbs, I’ve used mint, cilantro and parsley)
¼ Cup Balsalmic Dressing of your choice (I LOVE the Unforgetable’s Balsamic Dressing)
Dash of Sea Salt (or Pink Himalayan Salt)
Grind or two of fresh black pepper

Simply chop cucumber into quarters/bite-sized pieces, as well as avocado and green onion, then add to quinoa. Toss everything together, adding the sea salt and pepper, then drizzle with the dressing, toss/coat evenly, and ENJOY! This is really good chilled in the fridge, and you can make a huge Tubperware of it and keep in the fridge for a snack.