Friday, November 29, 2013

FIVE FAVORITES OF THE WEEK

Kale salads. Kale is detoxifying antioxidant filled anti-inflammatory food that has zero fat, is high in iron, calcium, vitamins A,C and K. I top my salad often with dried sesame seaweed and raw sunflower seeds. What a powerful superfood plate!
Oil of oregano. Way to stay healthy this winter. I bought this liquid version and hubby has been taking three pipettes instead of three drops... No wonder his mouth was burning. I wonder how he even managed to do that. Three drops is already extremely strong even I mix it with orange juice. Oregano oil is widely known as nature’s potent germ-killer. It also has extremely high levels of free-radical-fighting antioxidants, agents that protect the body. Oregano oil may also provide support against common infectious ailments including the respiratory problems, psoriasis, eczema, Athlete’s foot and yeast infections.
Holiday party jewelry. Nuff said. Where's the party? 
Raw, organic cacao. Cacao is used in our house to make healthier mocha, cakes, smoothies, chia pudding, desserts and cookies. But what's the difference between cacao and cocoa? Cacao refers to the raw form of chocolate, including the tree and bean. Raw cacao powder is not roasted, relatively unprocessed, and contains no sugar or cocoa butter = muy bueno. Cacao is a top source of antioxidants, and it contains an abundance of magnesium and iron. Cocoa powder, in the other hand, has been roasted, ground, and sometimes mixed with a sweetener and cocoa butter = no bueno. Go for CACAO!
Pomegranates. I've been eating tons of pomegranates lately and my teeth are starting to say "that's enough!". They are very sweet, but oh so delicious. Way better than any candy. Pomegranate is said to be the most powerful anti-oxidant of all fruits, has potent anti-cancer and immune supporting effects, lowers cholesterol and blood pressure, just to mention few of the benefits.
“Our bodies are our gardens—our wills are our gardeners.“ Shakespeare

Wednesday, November 27, 2013

GIVE THANKS

Last Thanksgiving we spent in New Mexico looking into the possibility to move out there. This year we won't be home either, but still close by in one of our favorite cities. I started a tradition few years ago to adopt a turkey each Thanksgiving and this year I decided to adopt two, Tom and Tulip. Tom is for my mpm and Tulip for my husband. You're welcome! :)
May you find all the nourishment you desire on this Thanksgiving Day. Make it a day of gratitude and peace. Look for ways to bring love to the table this year.
"There is neither compelling historical precedent nor meaningful rationale for associating the butchered carcass of a turkey with our national day of thanksgiving."

Monday, November 25, 2013

MEATLESS MONDAY : TASTY KALE SALAD

TASTY KALE SALAD

1 bunch kale 
2 handfuls sprouts (I didn't have)
1 box cherry tomatoes (I didn't have)
1 avocado 
white or red onion, chopped (use as much as you want)
1 handful fresh parsley
4 tbsp raw apple cider vinegar
2 meyer lemons 
1/4-1/2 cup nutritional yeast 
a big handful of dulse 
raw sunflower seeds
(crushed walnuts)

Remove kale leaves from stems and tear into small pieces by hand. Don't chop the kale with a knife but use your hands instead, otherwise it is a different salad with a different energy. Mush the avocado and mix it in with the kale. Add remaining ingredients and mix well. Enjoy!
The next day I added some leftover kimchi bibimbap on top of my salad to make it a little heavier meal. During the cold season I don't usually like salads at all, with the exception of kale salad. These I can have year round.

The doctor of the future will give no medication, but will interest his patients in the care of the human frame, diet and in the cause and prevention of disease. - Thomas A Edison

Saturday, November 23, 2013

FIVE FAVORITES

Flowers. I'm not letting the fall go just yet even it's almost December. Yellow brings happiness to the house.
Miina and Moses. What can I say? They are the sunshine of my life. 
NYC. I've been having mixed feelings about this city for a couple of years now and I've been ready to move somewhere more laid-back and warm. Don't get me wrong, there are many amazing things about NYC, but it's time to experience something new.
Matcha. I like to add it to my smoothies.  The health benefits of matcha exceed those of other green teas because matcha drinkers ingest the whole leaf, not just the brewed water. It is rich in nutrients, antioxidants, fiber and chlorophyll. One glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content. That's a big wow!
Ruby Red Grapefruit. I've been really into them this fall. I tend to have one every morning, right after my warm lemon juice. I just cut it in half and spoon it in my mouth. Such delicious treat! Grapefruits contain high amounts of vitamin C and also large amounts of potassium, vitamin A and Fiber.

Wednesday, November 20, 2013

WELLNESS WEDNESDAY : THE IMMORTAL HEALTH ELIXIR KOMBUCHA

Kombucha is a fermented tea, an ancient elixir which has been consumed for over 2,000 years all over the world. Kombucha is naturally carbonated and has a variety of healing properties. It’s totally natural and is filled with amino acids and probiotics.

 Getting used to the taste might take a little while, but once you do you'll be happy you did. I personally love it now! Kombucha has so many healing benefits and can really revitalize your life.

1. Probiotics – healthy bacteria
2. Alkalize the body – balances internal pH
3. Detoxify the liver – happy liver = happy mood
4. Increase metabolism – rev your internal engine
5. Improve digestion – keep your system moving
6. Rebuild connective tissue – help with arthritis, gout, asthma
7. Alleviate constipation
8. Boost energy – help with chronic fatigue
9. Reduce blood pressure
10. Relieve headaches & migraines
11. High in antioxidants – destroy free-radicals that cause cancer
12. Help clear up candida & yeast infections
13. Aid healthy cell regeneration
13. Lower glucose levels – prevent spiking from eating

The general consensus seems to be that with regular, daily consumption, you’ll notice improvement in immune system functioning and energy levels within about a week, the healing of more minor ailments within a month or so, and the healing of more radical illnesses within a year or so.(source)

Monday, November 18, 2013

MEATLESS MONDAY : VEGAN POP-UP 2

It was about time for another vegan pop-up dinner in Montclair, New Jersey. This is actually organized every week in a regular Italian restaurant that transforms into a vegan culinary adventure on Wednesdays. Four courses of pure vegan deliciousness in a very pretty, warm atmosphere. 
It was chef Sally Owens' birthday so the dessert was from local vegan bakery Pink Frosting. We were also entertained by Sally's dad playing the harmonica. It reminded us of Finland... Good tunes. 
Soup of the day was Sweet Potato and Red Pepper Bisque that was the perfect starter on this cold, windy day. The apple-jalapeno salsa on top gave it a nice kick and crunch.
Second course was light Kale and Cabbage Slaw topped with avocado salsa. All my favorites together.
These enchiladas were huge and we could not finish even half. What a healthy, Mexican fiesta in your mouth! Arriba! Arriba!
These little gluten-free cupcakes were the perfect ending for the night. We were so stuffed so there was absolutely no space for anything bigger than that. Yum! Chocolate heals heartaches and headaches!
He who takes medicine and neglects to diet wastes the skill of his doctors. ~Chinese Proverb

Friday, November 15, 2013

CANDLE CAFE WEST

Last week my lovely friend Heidi of "On the Go"-blog was visiting NYC and we got together for some healthy foods in Upper West Side. Heidi is also a graduate of The Institute for Integrative Nutrition so of course we picked a restaurant like Candle Cafe. And what do two holistic health coaches start their dinner with: green juice. The Green Goddess had mixed greens, apple, lemon and ginger. Yum! But quite heavy for an appetizer, to be honest :).
For main course Heidi had Avocado-Quinoa Salad that had black beans, jicama, cucumber, radish, pumpkin seeds, field greens and chipotle dressing.
My main course was Seitan Piccata that had creamed spinach, mushrooms, garlic mashed potatoes and white wine - lemon - caper sauce. Absolutely delicious. There was no space for dessert after all, but I hope to come here one day just for dessert. Their Mexican Chocolate Cake sounds amazing... Chocolate sauce, chipotle candied walnuts served with vanilla coconut ice cream.
Life is either a daring adventure or nothing. To keep our faces toward change and behave like free spirits in the presence of fate is strength undefeatable.

~ Helen Keller

Wednesday, November 13, 2013

WELLNESS WEDNESDAY : LIVING FOODS AT RAWLICIOUS

Some weeks ago I attended a very educational and delicious event at a raw food restaurant Rawlicious in SoHo organized by Donna Perrone of Accent on Wellness. Lalita Salas from Ann Wigmore Institute was there to talk about the Living Foods lifestyle and prepared two of the main components of it: The Energy Soup and Rejuvelac.
Ann Wigmore developed the Living Foods Lifestyle® to overcome disease and improve the quality of life. She believed that there are two main causes of disease: deficiency and toxemia. 

Deficiency means that our bodies are undernourished because we cannot get the nutrients we need from indigestible cooked food. Toxemia is a term used to describe poisons that are stored in the body. These toxins are formed from eating unnatural, processed, and pesticide-tainted foods, as well as through destructive emotions and stress. 

Living Foods, which are easy to digest and rich in nutrients, combat this deficiency. The Living Foods Lifestyle® also addresses the problem of toxemia: when the body isn't using all its energy to digest food, it can turn to other tasks, such as releasing stored toxins and healing. 

Living Foods are preferably organically-grown foods consumed in their original, uncooked state. Living Foods are prepared without cooking because cooking destroys the enzyme life force. 

The Living Foods Lifestyle® is vegan: it uses no meat, dairy, or any other animal product. However, Living Foods are not simply raw foods. Because many people cannot digest raw foods, Living Foods are prepared in a way that makes them easy for the body to assimilate and extract optimal nourishment. Living Foods include young greens; sprouted nuts, seeds, and grains; cultured preparations; and dehydrated foods. Fresh wheatgrass juice adds an unparalleled level of nutrition, vitality, and health.
Zucchini and Flax Flatbread : dill cashew cheese, caramelized onions & cherry tomatoes. Absolutely delicious!
Kale Caesar Salad : kale, cherry tomato, cashew parmesan, onion croutons, hemp seeds and creamy Caesar dressing
Making Rejuvelac
Pad Thai : Zucchini & kelp noodles, shredded romaine lettuce, carrots & bell peppers mixed in a tangy Thai sauce topped with green onions & crumbled cashews.
Pizza : Served on a sprouted buckwheat & flax seed crust with cashew nut cheese & tomato marinara sauce - toppings change daily.
Energy Soup sample before mixing it (with parsley and ginger on top)
Dr. Wigmore considered Energy Soup a complete food and she would put all of her terminally ill cancer patients on Energy Soup, Rejuvelac, wheatgrass, vegetable juice, and colonics every day for seven months until they healed completely.

Energy Soup

1 1/2 cups Rejuvelac (recipe for cabbage Rejuvelac)
1 teaspoon dulse flakes
1 to 2 apples, coarsely chopped
1 cup baby spinach leaves
1/4 to 1/2 cup sunflower sprouts
1/4 to 1/2 cup buckwheat sprouts (optional)
1 avocado

Combine the Rejuvelac and dulse in a blender and process for about 30 seconds. Add the apples and pulse to combine. Add the spinach and pulse until chopped. Add the sunflower sprouts and optional buckwheat sprouts and pulse until coarsely chopped. Add the avocado and pulse until the soup is the desired consistency. Pour into a beautiful bowl and serve. Store in a sealed glass container in the refigerator, Dr. Wigmore's Energy Soup will keep for 7 to 10 days.

Any kind of greens work well —spinach, parsley, sunflower greens, or any combination. So just use whatever you have that is freshest and on hand.
Energy Soup topped with fresh avocado
Thanks for coming with me Green Smoothies Mom!
"Let me share my vision with you: I see a world without sickness, sorrow or mental disturbance in which we are living in perfect balance with abundant health and harmony. Reconnect with nature and your body will take care of the rest. This is the beauty of self-healing.” -Dr. Ann Wigmore

Monday, November 11, 2013

MEATLESS MONDAY : GLUTEN-FREE VEGAN BUCKWHEAT PANCAKES

Gluten-Free Vegan Buckwheat Pancakes 
makes 10-15 thick pancakes 

Ingredients:
2 cups almond milk (or other dairy-free milk) 
1 1/2 cup buckwheat flour 
1 cup dates, pitted 
2 tsp vanilla essence 
1 1/2 tsp baking powder 
1/2 tsp salt 
a dash of cinnamon
 juice from 1/2 lemon

Coconut oil to fry

Directions: 
1. In a large mixing bowl, whisk together all of the dry ingredients. Place the dates, almond milk, lemon juice and vanilla essence in a high-speed blender/food processor and blend until smooth. Stir this mixture in with the dry ingredients until you have a relatively thick batter.

2. Heat up a pan on medium heat before pouring in about 1/4 cup batter per pancake (use coconut oil to prevent sticking). Place the pancakes on a plate and place a towel on top to retain the heat. 
 Serve hot with your favorite jam and cashew whipped cream.
"When diet is wrong medicine is of no use. When diet is correct medicine is of no need." 
~Ancient Aryurvedic Proverb