Inflammation! ¡adiós!

It has become increasingly clear that chronic inflammation is one of the root causes of many serious illnesses. Stress, lack of exercise, genetic predisposition, and exposure to toxins (like secondhand tobacco smoke) can all contribute to such chronic inflammation, but dietary choices play a big role as well. So why not try to eat foods which are known to prevent inflammation?

Proinflammatory Foods: bagels, breads, baked goods, cereals, corn syrup, crackers, fried foods, fast foods, ice cream, pizza….. OK you get the point?!?

Foods to help inflammation: 

Omgega 3 Fatty Acids-  Walnuts, hemp, salmon

Olive OIl

Antioxidant Rich Foods- Bright Colors

Spices- Ginger, Garlic, Cinnamon, Turmeric ect..

Green Tea

Fresh Organic Produce

Honey Ginger Lemonade

 cup freshly squeezed lemon juice
1/2 cup honey
1/4 cup peeled fresh ginger slices
7 sprigs fresh mint
2 cups of clean water
4 cups ice cub

1. Put the juice, honey, ginger, and 1 chopped sprig of the mint in a large pitcher and stir, pressing the mint and ginger to release flavor.

2. Add the water and stir until the honey dissolves, then add the ice.

3. Pour into glasses and garnish each glass with a sprig of mint and a fancy straw. Smile. ahhh

Asian Coleslaw

 medium head green cabbage, sliced thin
1 medium head red cabbage, sliced thin
3 T sea salt
3 large carrots, thin peels
1/4 cup minced scallions, sliced
1-3  T toasted or raw sesame seeds

Dressing: 2/3 C brown rice vinegar, 5 T sesame oil, 1 T maple syrup

1. Place all salad ingredients in a large bowl. Massage with the salt, then add the sesame seeds.

2. Hand mix or blend the dressing.

3. Pour dressing over salad and mix.

Enjoy, my friends! ! !

When you begin to touch your heart or let your heart be touched, you begin to discover that it’s bottomless, that it doesn’t have any resolution, that this heart is huge, vast, and limitless. You begin to discover how much warmth and gentleness is there, as well as how much space.

Pema Chodron

Namaste!

FUN FUN FUN !!!

Hello!! Here are a few fun videos from fun boys! :) Enjoy! 

Kale Falafel

Hello green loving friends! Who doesn’t like falafel? I prefer a healthier version so these are a big hit in my kitchen! If it scares you to think of your falafel being green, skip the kale part.

Garbanzo Beans, also known as Chickpeas, are among the healthiest food list, containing many health benefits. Benefits such as, digestive track support, antioxidants, minerals, decreased cardiovascular risk, and better regulation of blood sugar.  At approximately 250 calories per cup of chickpeas, it contains 50% of DV for fiber and 29% DV for protein.They are one of the earliest cultivated legumes dating back 7,500 years ago in the Middle East.

Just a side note, it’s amazing for me to ponder the fact of chickpeas dating back 7,500 years. I wonder how long my brothers favorite hot pockets have been around? (No judgement here.) My grandma told me food packaging really took off after war world II. If we think of this concept as an experiment, it can really shed some light.  Read labels! If you cannot read something on the label-think twice!

Here is a list of red flags:

BHT, high fructose corn syrup, artificial colors, soybean oil, propylene glycol, polysorbate, enriched flours, textured soy protein, caramel coloring, saccharin, hydrogenated oils, sulfites, carrageenan, aspartame,   MSG, nitrates, paraben…  the list goes on my friends!! 

So, back to that falafel……

KALE FALAFEL

Ingredients:

• 2 cups stem removed, torn, and rinsed kale
• 1- 15 oz can chickpeas, rinsed and drained
• 3 medium to large cloves garlic, pressed or minced
• 3  tablespoons tahini
• 2 tablespoons fresh squeezed lemon
• 1 tsp ground cumin
• 1 teaspoon chili powder
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 1-3 heaping tablespoon gluten free oat flour
• 1-3 teaspoon coconut oil to grease the baking pan

Instructions:

1. Preheat oven to 375 degrees.
2. Add chickpeas, garlic, tahini, lemon juice, cumin, chili powder, salt, and pepper to a food processor and pulse to combine.
3. Add in the chopped kale and pulse until all is well combined. This may take a while, I had to use a spoon to help scrape the mixture from the sides of the processor.
4. Once well incorporated, transfer to a mixing bowl and stir in the oat flour.
5. Grease a large baking pan with the coconut oil.
6. Form the mixture into small patties, and place on the pan.
7. Bake for 20 minutes, then flip carefully (bottoms should be a nice golden brown)
8. Bake for an additional 10 minutes on the opposite side.
9. Allow falafel to cool slightly
10. Serve immediately with whatever sauce or dip you prefer! Or enjoy on a salad, or in a wrap!

“I have been a seeker and I still am, but I stopped asking the books and the stars. I started listening to the teaching of my Soul.” ~ by Rumi

Namaste!

Peachy Cool

Hello friends!

I’m a little confused why I have goosebumps outside in the month of August. Well, at least I can go to hot yoga and get my sweat on there!

Peaches are among the list of only eat in season, personally. Just like tomatoes, it’s so worth the wait for local organic in season. My dear friend recently gave me some local peaches from a farm down the road. D.E.L.I.C.I.O.U.S.   My first thought as soon as they touched my hands…. Peach Cobbler!!  Now my friends, I do value healthy eating and am constantly creating new ways to enjoy tasty treats that agree with me on every level.

Here is my take on Peach Cobbler in 10…..

Ingredients: 

• 1 Cup of Raw Almonds soaked in clean water overnight or a few hours
• (Optional walnuts or pecans)
• 1 Cup of medjool dates or any good fresh variety, pitted and soaked for 10 minutes
• 1 t Ceylon Cinnamon
• 1/4 t Sea Salt
• 2-4 Organic Local Peaches or any other desired fruit

Simple Instructions:

Pulse the dates in the food processor until they form a nice paste with few clumps of dates. Place date paste in a mixing bowl. Then process the nuts, cinnamon, and sea salt until it forms fine chunks. Pour nut blend over date paste and hand massage with love. Slice peaches and generously sprinkle crumble over and drizzle with maple syrup. Enjoy immediately. The nut crumble can be stored in fridge for a week; Or this can be made in a shallow baking dish.

So if that recipe doesn’t tickle your fancy, following is a healthier version of a traditional cobbler.(To be honest I have never made this version... sounds yummy though.) 

Ingredients:

• 4 cups peaches (sliced and peeled)
• 1 1/2 cups sugar
• 1/2 cup water
• 1/2 cup butter/ghee/vegan butter
• 1 1/2 cups flour, any choice
• 1 1/2 cups of milk, any choice

Directions:

• Preheat oven to 350 degrees.
• In a saucepan, combine peaches, 1/2 cup sugar, and water. Mix well and bring to a boil. Simmer for 10 minutes. Remove from pan.
• In a saucepan, melt vegan butter, 1 cup sugar, flour, and soy/almond milk.
• Pour mixture into 3-quart baking dish. Spoon fruit on top. Sprinkle cinnamon on top.
• Bake for 35 to 40 minutes. (Batter will rise to top during baking).
• Serve warm with your favorite ice cream!

It’s peach season baby, so go out picking and get busy making that cobbler. Enjoy!

 “If you do not pour water on your plant, what will happen? It will slowly wither and die. Our habits will also slowly wither and die away if we do not give them an opportunity to manifest. You need not fight to stop a habit. Just don’t give it an opportunity to repeat itself. (67)”
― Swami Satchidananda, The Yoga Sutras

Namaste!