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Ways to Detox Everyday

The other day I was asked about weight loss, I really didn’t know what to say. Honest. Society has positioned many people to believe that we can just magically lose weight by taking a pill or doing the right exercise routine rather than living a lifestyle of loving your body and eating and living well.  Living your life in a way that gently, and continuously, and most importantly, healthfully supports your body’s natural detoxification pathways is one of the greatest gifts you can give yourself. If your Body just contracted a little bit by the word detox I am not referring to restricting, starvation or hunger. In fact, I am talking about the opposite. I am talking about how you can invite simple little acts of love into your life that healthily supports your body’s natural detoxification process. Our bodies are constantly in detox mode. It’s just one of those amazing ingenious internal processes like digestion, metabolism, reproduction, respiration, etc., our bodies just do for us. We don’t even have to think about it. However, because of the constant influx of 21st century toxins, chemicals, and chronic stressors — think: processed foods, environmental pollution, depleted soil, negative self-deprecating thoughts, staring at the computer for 10 hours, late nights, job-stress, energy drinks, I could keep going… — our detoxification pathways are constantly working overdrive. Here are 9 ways you can nourish every cell in your being, and glow from the inside out, for daily detoxification and total body vibrancy.

  1. Water. Proper hydration is the foundation for a healthy body and detoxification. When the body needs more liquids to flush out toxins, and there are insufficient amounts in the reserves, it will draw water from the bones, muscles and the of course the brain. Drinking half your body weight in ounces of water everyday helps flush out unwanted toxins from your body, prevents constipation, fatigue, acne and skin issues. It’s best not to drink water while you eat as it dilutes your digestive enzymes. Drink water 30 minutes before a meal or 30 minutes after a meal. Give yourself a huge helping hand through a rough day and get on the good stuff: clean water.
  2. Move. They say exercise is good. Do it 3 to 4 Times a week. Also, more importantly, walk 20 minutes everyday. You wouldn’t go a day without brushing your teeth, don’t go a day with out walking for 20 minutes. It doesn’t have to be continuous it just has to be done. Your body, mind and soul will love it too.
  3. Eat a rainbow of colors. 8 out of 10 Americans are not getting the phytonutrients they need. Green fruits and vegetables in particular help detox the body and in particular, dark green leafy vegetables because they are simply more nutrient dense than any other food group. They purify the blood, boost the immune system, promote a strong nervous system to restore energy and vitality, support eye health, cleanse your skin, repair DNA, assist in liver detoxification (especially cilantro and dandelion), improve bowel function, reduce acid indigestion, prevent anemia, and act as digestive magic.  Make sure to rotate between your greens, kale is not your only option, there is, purslane, watercress, spinach, arugula, micro greens, mustard greens, radicchio, escarole, and dandelion, I could go on………. Green juice or smoothie anyone?
  4. Unfiltered Raw apple cider vinegar stimulates circulation and aids in detoxification of the liver and lymph nodes. It also contains live probiotics which promote healthy microflora (bacteria) in the gut. When taken regularly, apple cider vinegar helps with gastrointestinal discomfort, indigestion, and can help clear up chronic acid reflux. ACV may also aid in weight loss by stabilizing the blood sugar for a longer period and helping to control appetite. You may also add nutrients to the ACV, I like to make a four thieves vinegar or you can make traditional Fire Cider! Take 1-2 Tablespoons of raw ACV before each meal as a shot or as a dressing on salads and stir fry’s with your dark leafy greens!
  5. Cultured or fermented foods are imperative for our gut health and for a healthy body, clear mind, and total high-vibe health. Cultured foods help us absorb our nutrients. Consuming cultured or fermented foods on a daily basis re-establishes a healthy inner ecosystem and dramatically improves digestion and the body’s ability to absorb nutrients. Foods like raw sauerkraut, kimchi, and coconut or flax kefir are loaded with digestive enzymes and gut balancing probiotics! Pro- meaning for and biotic- meaning life.
  6. Lemon is a great alkalizer! Despite their acidic taste, lemons have an alkalizing effect on our internal pH levels making them ideal for cleansing and detoxification. Lemon juice also stimulates the release of bile and digestive enzymes, purifies the liver, hydrates the lymph, and is a natural diuretic. Notoriously high in Vitamin C, one of nature’s key water soluble antioxidants, lemons help neutralize free radicals and therefore protect our cells from damage. Warning: drinking warm water with lemon in the mornings (before or, in place of your am coffee) will change your life. Brush your teeth after! If lemon is not your thing, try Coral Legend by Premier Research Labs available in my shop!
  7. Detox teas and tinctures from amazing plants create insane alchemy on the body and  promote detoxification. It’s the little pleasures. Look for teas and or tinctures with dandelion root, ginger root, licorice root, burdock, or rose petals as they gently nourish your detoxification organs. In addition to your water, drink throughout the day!
  8. Emotional detox. Emotional health is biochemically linked to our physical body. Meaning, what we think and feel has the power to change the biology of our cells. Thoughts and emotions such as anger, sadness, frustration, fear, anxiety, jealousy, low self esteem you hold within maybe an even greater cause of stress, an imbalance in the system and eventually chronic dis-ease. Where do the actual toxic thoughts go? Hopefully not projected on the lovely people we share our lives with. Good old pen and paper really get the job done. Bitch it out, whine it out, sulk it out and just go on and on about it until you just can’t think of anything else negative to say. Then burn those pages up. Why? Because fire represents the alchemy of transformation and, it feels good to let it burn! Setting a little (safe) fire to can be joyously symbolic of your desire to release these negative emotions into ashes. Literally, burn that shit up.
  9. Screen detox. Start and end your day free of screens for at least the first hour of your day and the last hour of your day. Turning off your screen the first hour of the day will help you to listen to your internal clock and respond better to your internal clock versus responding to outside stimuli. The light coming from the screen delays your body’s natural release of melatonin, which is responsible for telling your body it’s time to sleep. Turning off screens an hour before bed help you sleep better. Also, no screens while eating. Be present with yourself. Taste your food! Enjoy life’s little treasures!

lemons

Each day this week invite one of these daily detox ideas into your life. The more consistent you are the sooner you will be able to see and feel results! What’s your favorite way to detox?

Love,

Michelle

ayurveda, Balance, Healthy Body, Healthy Digestion, Healthy Mind, Main Dish, Recipes, Uncategorized, Weight Loss

Kitchari

Lately I’ve been utterly obsessed with kitchari. Its amazing! Through all of my food adventures I have found kitchari to be the perfect food dish for creating balance in the body and mind.

In Ayurvedic philosophy, health starts in the digestive system. The function of the whole system is dependent on the proper digestion, assimilation and elimination of our food. If these things aren’t happening properly, we become vulnerable to disease. The metabolic energy of digestion, called agni in sanskrit, literally means fire. This fire must be strong for us to properly digest and assimilate our food and so its strength is a direct indicator of the health of our entire system. And so, beyond just cleansing the body of toxins, called Ama, kitchari will rekindle low agni, paving the way for greater balance in the entire system.

Kitchari Recipe:

1 Cup of yellow mung dal

1 Cup of basmati rice

6 Cups of blessed water

2 Cups of easily digestible vegetables (such as asparagus, carrots, celery, green beans, summer squash, winter squash, yam, sweet potato, turnips or zucchini), cut into bite sized pieces.

2 Tablespoons ghee or coconut oil if you prefer

2 Inch piece of fresh ginger root, minced

1 Tablespoon turmeric

1 Tablespoon cumin

1 Tablespoon black mustard seeds

1 teaspoon fennel seeds

1 teaspoon coriander

1 teaspoon cinnamon

1 bay leaf

2 teaspoons Himalayan pink salt

1 stick kombu seaweed (optional)

Soak the split mung dal overnight (or for at least four hours). Strain the soaking water, combine with the rice and rinse the mixture at least twice, or until the water runs clear, and set aside.

In a medium saucepan or soup pot, warm the ghee over medium heat. Add the black mustard seeds, cumin seeds and sauté for a couple of minutes, until the mustard seeds begin to pop. Add the turmeric, coriander, fennel, and fresh ginger. Stir briefly, until aromatic. Stir the rice and dal mixture into the spices and sauté for a few moments, stirring constantly.

Add the water, turn heat to high, and bring to a boil. Add bay leaf and kombu. Then, add hard vegetables like turnips, sweet potato, yams, winter squash, carrots or celery. When the soup comes to a boil, stir in the salt, reduce heat, cover, and simmer for about 45 minutes.

Add your softer vegetable half way through about the kitchari’s cooking process, stir in the vegetables and allow the stew to return to a boil. Continue to simmer until the rice, dal, and vegetables are fully cooked. I like to have very little water remaining when finished. The consistency is more like a thick stew than a broth. Make sure your beans, rice and hard vegetables are thoroughly cooked. Remove from heat, cool, and serve.

Some great add ons to kitchari are chutney, cilantro, plain yogurt, raisins, mixed greens, (romaine, spinach, chard, kale, sprouts), sesame seeds, shredded carrots & beets.

“Health is a state of complete harmony of the body, mind and spirit. When one is free from physical disabilities and mental distractions, the gates of the soul open.”  ~B.K.S. Iyengar

Each ingredient plays a specific role in this dish. Kitchari can stimulate your circulation, invigorate your metabolism, and clear out congestion. The beans are alkaline forming and blood-purifying, they also provide protein and nutrients to nourish the body. Cumin and bay leaf reduce water retention. Coriander promotes liver function and bowel movements, balances blood sugar, is anti-inflammatory and is great for the lungs. The amazing health benefits of turmeric include its ability to reduce inflammation, heal wounds, improve skin health, protect cognitive abilities, and ease menstrual difficulties. Turmeric also helps eliminate depression, alleviate pain, slow the aging process, protect the digestive tract, and prevent cancer. Mustard seeds fight inflammation and cancer. Fennel is great for bone and skin health as well as digestion. Kombu is great for digestion, immune health, supports metabolism, a great source of iron, and is excellent for bone and teeth health. The rice is easily digested, the warming sites kindle the Agni so that we can become digestive superstars!

In conclusion, balanced agni is what gives us vigour and optimal health and well-being. Our bodies are incredible and intelligent, and incorporating kitchari into our diet gives the body a chance to reach homeostasis and beyond. Such a simple dish can initiate drastic improvements in the quality of digestion, assimilation, elimination. It can also shine light about your cravings, energy levels, and overall joy for life!

If you want more info on the next Ayurvedic Kitchari Cleanse Im leading, click here.

Many blessings,

Michelle

“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.”  ~Thomas Edison

 

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Traditional Fire Cider

This is an amazing immune boosting, cold zapping tonic! A small shot glass daily serves as an excellent tonic for your immune system. You may also take a few more teaspoons for a hangover cure or if you feel a cold coming on. Original recipe by Rosemary Gladstar.

Fire Cider Recipe:

2 – 4 inch fresh horseradish roots

1 or more fresh chopped onions

12 cloves or more chopped garlic

4 inches more grated ginger root

1 Tablespoon powdered Tumeric (I couldn’t find any fresh in Montana at the time I made my tonic).

1/4 cup dried thyme

1 lemon sliced

2 small sliced oranges

2 teaspoons cinnamon

2-5 Chopped fresh or dried peppers, should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than to hot; you can always add more pepper later if necessary.

Optional ingredients: Echinacea, goldenseal, cinnamon, schizandra, lemon, orange, rosemary, peppercorns, elder berries, astragalus, oregano, ginseng, ginkgo, cat’s claw, reishi, rhodiola, tulsi, licorice, cordyceps, ashwagandha, chamomile, Japanese honeysuckle, bee balm, calendula, clove, etc…… whatever your body loves!

Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches. Cover tightly with a tight fitting lid.

Place jar in a warm place and let for three to four weeks. Best to shake every day to help in the maceration process.

After three to four weeks, strain out the herbs, and reserve the liquid.

Add honey ‘to taste’. Warm the honey first so it mixes in well. “To Taste’ means your Fire Cider should taste hot, spicy, and sweet. “A little bit of honey helps the medicine go down……”

Rebottle and enjoy! Fire Cider will keep for several months unrefrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you’ve room.

Many people take 1-2 tablespoons throughout the fall/winter months as a preventative measure, or every three to four hours if symptoms are present.

Here are some more ways to use it:

🔥As a “wellness shot” – I actually love the taste, so I put about 1 oz. in a shot glass to drink straight up
🔥As a tea – Breathe in the steam as you sip to relieve congestion
🔥In juice – For little ones, it’s best to serve a small amount mixed in freshly-pressed orange juice or lemonade 🍋

🔥 Use as a marinade or salad dressing

Fresh horseradish is known to be effective against the flu and common cold, tonsilitis, respiratory disorders, urinary tract infections, and pathenogenic fungus.

Ginger is used to treat arthritis, muscle pain, upset stomach (motion and morning sickness and general nausea), gas, upper respiratory tract infections, and cough.

Onions are used to boost cardiovascular health, bone and connective tissue benefits, and as an anti-inflammatory agent.

Garlic is used to treat high blood pressure, high cholesterol, coronary heart disease, heart attack, atherosclerosis, asthma, building the immune system, help level blood sugar, and is used topically to treat fungal infections.

Hot peppers boost your metabolism, and offer headache, sinus, and arthritis relief as well as releasing endorphins.

Oranges are great for heart health, as part of a best-case-scenario-anti-cancer-diet, fighting cholesterol, to help in weight loss, and to break up or prevent kidney stones.
Lemons are known to aid in digestion, alleviate Meniere’s Disease, kidney stones, and ringing of the ears, cure scurvy (chronic lack of Vitamin C), treat colds and flu, improve the function of blood vessels, and reduce inflammation and retention of water.

Turmeric is pretty much the be-all and end-all of health foods. It’s known to delay liver damage, reduce carcinogenic compounds in other foods, make cancer cells more vulnerable to chemo and radiation, inhibit the growth of malignant melanoma and breast cancer, alleviate arthritis symptoms and skin conditions. Heck, maybe I should let the experts describe what the main compound in turmeric -cucurmin- does. Advanced Experimental Medical Biology in 2007 states that, “Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease and other chronic illnesses.”

Thyme contains some of the same components as oregano and is especially high in thymol, which gives thyme its antimicrobial properties against bacteria and fungi, which is why it’s a first rate immune boosting food. Also an antioxidant, thyme has been shown to prevent oxidative damage to DNA in human lymphocytes. In other words, it protects genes. It also contains quercetin, found in onions, which inhibits histamine.

Cinnamon helps prevent infection and may stimulate immune activity, making it a welcome and tasty addition to this fire cider recipe. There’s considerable research indicating that cinnamon can prevent clumping of blood platelets by blocking the release of inflammatory fatty acids from cell membranes. It also inhibits the formation of other inflammatory substances. It also helps regulate blood sugar (a factor in inflammation), has antioxidant activity, and may reduce pain.

Raw apple cider vinegar (not plain old cider vinegar!) is known to be a good source of acetic and ascorbic acid (Vitamin C), mineral salts, amino acids, and other key components of good nutrition, but it is also a well-loved folk remedy thought to ease digestion, fight obesity and diabetes, wash toxins from the body, kill lice, and reverse aging. How cool is that?!?!

Raw honey (locally produced) is a fantastic, all-natural fighter of seasonal allergies. Because bees collect pollen from flowers in your area and then convert it to honey to feed their hives, eating raw, local honey is like a tasty allergy shot. It’s also full of vitamins and minerals, anti-fungal, anti-viral, and makes a great, non-narcotic cough suppressant and throat soother.

I hope you all make your own batch of Traditional Fire Cider using local produce for your winter wellness.

“Never doubt that a small group of committed citizens can change the world.
Indeed, it’s the only thing that ever has” ~ Margaret Mead.

Blessings,

Michelle

Main Dish, Recipes, Side Dish, Uncategorized

Lettuce Tacos

Here is a family favorite for Taco Tuesday!!!!

  • 1 Head Romaine Lettuce
  • Sunflower Seed Pate
  • Cashew Sour Cream
  • Guacamole
  • Cherry Tomatoes
  • Cilantro

Sunflower Seed Pate

1 cup Sun-Dried Tomatoes (soaked)
2 cups Sunflower Seeds (soaked)
1/2 Jalapeno (seeded)
1 handful Cilantro
1-2 Green Onions
2 Tablespoons Olive Oil
2 teaspoons Chili Powder
1/2 teaspoon Himalayan Salt
1 teaspoon Cumin
1 clove Garlic
Juice of 1 Lemon

In the bowl of the food processor fitted with the “S” blade, puree the drained seeds, tomatoes and chili powder into a refried-bean like consistency. Now place the rest of the ingredients into the bowl of the food processor and mix until well incorporated.

Taste your pate and adjust the flavor if necessary. Ready to serve!

Cashew Sour Cream

1 cup Cashews (soaked)
Juice of 1 Lemon
Purified Water (enough to cover cashews in blender and make creamy)
Salt to taste
Pinch of Nutmeg

Drain cashews and rinse. Place all ingredients in blender. Blend until smooth.

Guacamole

2 Avocados
1 teaspoon Garlic powder
Juice of 1 Lime
Salt to taste

Place all ingredients in bowl and smash together with fork till desired consistency. Serve! This dip wont last long!

Now you have all of your parts, put your tacos together! Wash and cut bottom off romaine to make a taco shell. Next place sunflower seed pate, cashew sour cream and guacamole in lettuce shells. Top with tomatoes, cilantro and fresh lime!

Many Blessings,

Michelle

Recipes, Soups

Walking Lightly Soup

It’s that time of year, when I love to eat tons of soup! There is absolutely nothing like soup! By nature its eccentric, in the fact that no two are ever alike!

This is the soup that I used to make out at Walking Lightly Ranch.  Check it out; try it and create something new every time!

Walking Lightly Soup:

 
1 whole apple
1 whole avocado
1 bunch greens (mustard, arugula, collards, broccoli, spinach, baby lettuces, or other favorite greens)
1 bunch herbs, (basil, parsley, cilantro, or other favorite herb)
1 whole zucchini
2 tablespoons miso
dash nama shoyu
2 cloves garlic
1 inch ginger
dash cayenne pepper
2 to 3 cups blessed water or more if needed
Place all ingredients in a blender, blend and serve!

Basic Soup Recipe:

*2 cups non-sweet fruit

Choose between cucumber, tomato, zucchini, pepper, or tomatillo. You may choose to use one or more of these.

*1 to 2 cups liquid

Use one cup first. Then if needed, add more liquid at the end. Choose between blessed water, coconut water, or vegetable juice.

*1 to 2 cups greens

Vegetables or herbs. Choose between kale, parsley, spinach, arugula (also a spice), celery, and your favorite herbs and veggies!

*1/2 to 1 whole avocado, meat of one young coconut, or 2-4 Tablespoons of tahini.

*4 Tablespoons olive oil, or other cold pressed oil like flax or hemp.

*2 Tablespoons Miso

*1/2 to 1 whole apple

*1/2 teaspoon sea salt, or 2 tablespoons nama shoyu (or Bragg’s for gluten sensitive)

*1 inch ginger (optional)

*1 clove of garlic

*1 pinch cayenne pepper

Blend all ingredients. You may choose to create a chunky soup by dicing some of the vegetables, or adding some. Warm it up till it feels warm to the touch! But not over 120 degrees so that you may preserve the enzymes and keep the soup ALIVE! Some other great additions are kelp noodles or zucchini noodles, marinated or grated vegetables, chopped avocado, chopped onions, chopped tomatoes, olives, or sprouts.
 
Be creative, have fun and enjoy!

Good Soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite then any other one dish.”
~Louis P. De Gouy, The Soup Book (1949)
Many Blessings! ~ Michelle
Antioxidant Power, Cardiovascular Health, Desserts, Gluten Free, Healthy Body, Heart Health, Immune Boosters, Inspiring Quotes, Lower Cholesterol, Recipes, Weight Loss

Huckleberry Cheesecake

Huckleberries are relatives of the blueberry and the cranberry they are high in antioxidants, vitamin C, manganese, iron and a good source of vitamin A.  They are a good source of vitamin B and helps speed up metabolism and potassium keeps skin, nerves and muscles happy and healthy by regulating water balances and eliminating wastes.
Huckleberries are medicinal for the blood and liver, they help manage serious illnesses such as heart disease, eczema, lowering cholesterol, muscular degeneration and diabetes by lowering blood sugar levels, they also have bacteria fighting capabilities that are particularly useful in countering urinary-tract infections.  Huckleberries are also safe for diabetics to eat!
Wow.
There have been many clinical studies done to show that the huckleberry promotes eye health, especially against diabetic retinopathy and cataracts. However, back during World War I, the pilots in the Royal Air Force in Great Britain swore that eating huckleberry jam or drinking huckleberry cordials prior to flying night missions over Germany significantly improved their visual acuity in the darkness.
This time of year you will probably have to use frozen huckleberries, but that’s okay, your cheesecake will still be delicious! If you don’t have any frozen huckleberries, no worries, you may always use some other kind of berry!

Huckleberry Cheesecake:

Crust:

1 1/2 cup pecans or almonds
1/2 cup shredded coconut, dried
7 dates (soaked)
Process crust ingredients in a food processor and press into bottom of a springform pan. If it feels too wet, place in dehydrator while you are preparing your filling to remove excess moisture.
If you were blessed with an abundance of huckleberries, place some fresh ones on the crust so you may have bursts of fresh huckleberries in your pie!

Filling:

3 cups cashews (soaked)
1 1/4 cup almond milk
1-1 1/2 cup huckleberries
1 cup huckleberry honey
1/4 cup lemon juice
2 Tablespoons vanilla
1/8 teaspoon salt
1 cup coconut oil (melted at low temperature in dehydrator)
2 Tablespoons lecithin
Blend first seven ingredients in vitamix or blender until smooth. Add coconut oil and lecithin last. Pour mixture on top of pie crust. If you desire, you may choose to reserve two cups of the huckleberry mixture and add two tablespoons of chocolate and two tablespoons on vanilla, mix in blender and pour on top of huckleberry mixture in pan. Swirl it and twirl it to make it beautiful! Place in freezer for two hours or overnight before serving or in the fridge for 6 hours or overnight so that it may set. Serve and enjoy!
Tip: If your mixture is too thick add some date soak water. If your mixture is too thin add some coconut oil or more cashews.
All of life is a journey; which paths we take, what we look back on, and what we look forward to is up to us. We determine our destination, what kind of road we will take to get there, and how happy we are when we get there. ~From A Little Book of Happiness
Love,
Michelle
ayurveda, Blood Sugar, Boost Energy, Healthy Digestion, Recipes, Snacks

Salty Wasabi Almonds

Wasabi soy Almonds are a wonderful snack! Everyone in my family absolutely loves them!
Wasabi is Japanese horseradish and is actually the gnarled root of a plant that is a member of the cabbage family.
Wasabi is great for digestion because it contains enzymes that digest proteins. Besides the fact that it wasabi cleanses the palate, it is also used as an antidote for fish poisoning and maybe why it is an important part of Japanese cuisine.
Wasabi is a heating food and is kapha balancing.

Wasabi Soy Almonds

4 cups almonds (soaked overnight)
1 cup Bragg’s Liquid Amino’s or Nama Shoyu
1/4 cup powdered wasabi
Soak almonds overnight. The next morning mix Bragg’s and powdered wasabi. Let sit for 10 minutes. Add wasabi soy mixture to almonds and let soak for 1 hour. Drain off excess liquid and place almonds on a dehydrator tray. Dehydrate for 24-28 hours at 115 degrees. Make sure you save some for yourself because if your family knows they are around, they are gone immediately.

These are great to throw in the kids lunches for a power packed snack!  What’s your favorite snack?
When you are inspired by some great purpose, some extraordinary project, all your thoughts break their bounds. Your mind transcends limitations, your consciousness expands in every direction, and you find yourself in a new, great and wonderful world. ~Patanjali
xoxo
Michelle
ayurveda, Healthy Body, Inspiring Quotes, Recipes

Chipotle Kale Chips

Kale is one of the mightiest members of the brassica family of cruciferous veggies, a kin to cabbage, broccoli, and bok choy. All of the siblings are rich in sulfur-containing phytonutrients, which promote health and fight diseases. Standing out as a powerful anticancer food, kale like all cruciferous veggies, triggers out livers to produce enzymes that detoxify cancer-causing chemicals in the body. Kale is one of the best sources of antioxidant vitamins A, C, and E, as well as the precious B-complex posse, including B1, B3, and B6. Chock-full of minerals such as calcium, iron, manganese, and copper, this superstar even contains the essential fatty acid omega-3.  Kale reduces pitta and kapha.
Woot Woot!

Kale Chips

2 bunches kale, de-stemmed
1 tablespoon himalayan salt
1/2 recipe black pepper cheese
1-2 teaspoons chipotle (to taste) (this may imbalance pitta constitution types)
you may want to try other herbs or spices
 

Cashew Cheese:

2 cups cashews (soaked for two hours)
1/4 cup nutritional yeast
1/4 cup lemon juice (fresh pressed is the best)
3 cloves of garlic or 1 teaspoon hing (asafoetida)
1/2 teaspoon black pepper (or white pepper if you prefer)
1 teaspoon cumin
1 teaspoon coriander
1/4 cup blessed water
 
De-stem kale and tear into chip sized pieces (keep in mind that kale shrinks a lot). Massage salt and positive thoughts into kale so that it starts to release moisture, this also makes the kale easier to digest. Then let the kale relax while you make your cashew cheese.
 
For the cashew cheese, place all ingredients in a Vita-Mix or high speed blender and process until you have a smooth, creamy texture. Add more blessed water as needed.
 
Add cashew cheese to wilted kale and massage! Now, your chips are ready to go into the dehydrator! Dehydrate at 105 degrees overnight. This creates a scrumptious, buttery kale chip!
Experiment with different spices, try a BBQ rub instead of chipotle. Have fun!
 
Warning: Kale chips are highly addictive, you may want to double or triple your batch!
In art and dream, may you proceed with abandon. In life, may you proceed with balance and stealth.
~Patti Smith
Love and Bliss,
Michelle Berry
Anti-Cancer, Healthy Body, Recipes, Skin Support, Weight Loss

Save the Salmon Patty

Today I want to share an amazing dinner that I prepared for some wonderful people right before a juice fast! Although this actually took place a couple of years ago, I am feeling a little nostalgic this fall. Remembering this evening and how much fun it was to get everyone together to enjoy this delicious meal.

Menu:

Save the Salmon Patty Served on a bed of Fresh Greens and topped with a Spicy Mango Sauce
Root Salad Served on a bed of Spicy Sprouts
Buckwheat Onion Bread Served with Detox Pesto
Tomato Wedges
Dessert:
Chocolate Hazelnut Cream Pie
The cherry soup really gets peoples bowls moving right along, and everything else was so light and green, it was a really great last meal right before a juice fast!
Yumm!

Save the Salmon Patty!

  • 2 cups sunflower seeds, soaked 1-2 hours
  • 2 tablespoons lemon juice
  • 3 cloves galic
  • 1 bunch dill
  • 1 teaspoon sea salt
  • carrot juice , as needed
  • Blend In:
  • 5 whole carrot pulp, (run through juicer)
  • ½ cup red onion, finely chopped
  • 1 cup celery, minced
  • ½ cup parsley, chopped
  • ⅛ cup chives, or green onion
  • ¼ cup lemon juice
  • 2-3 tablespoons kelp powder
  • 2-3 tablespoons dulse
  • 2-3 tablespoons nama shoyu
  • Directions:
  • *Juice 5 carrots.
    *Blend first 6 ingredients until creamy and blend i the rest of the ingredients! Form into loaves or patties and serve! Or you may dehydrate at 115 degrees for 4-6 hours. (I like to dehydrate for that warm feeling)
    *Top with mango sauce.
  • Mango Sauce:

    • 2 inch ginger
    • 1 clove garlic
    • 1 small serrano pepper
    • 1 whole mango
    • ½ cup coconut milk
    • ¼ cup cilantro
    • white pepper, to taste
    • Directions:
    • *Blend ginger, garlic and pepper. Add mango, coconut milk and pulse, add cilantro ad white pepper and pulse.
      *Serve on top of “salmon” patties
    A bit about sunflower seeds…
    More than any other flower, the sunflower suggests the glory of the summer sun itself. Wild, it lines roadways and gilds whole fields with its stunning, sun-colored mandalas. Cultivated in home gardens, it towers to impressive heights of fifteen feet in or more and boasts a flower up to two feet in diameter. A showy plant indeed.
    This daisy relative, which originated in western North America, is more than just show. Both sunflower seeds and sunflower tubers (jerusalem artichoke) were important Native American foods. Sunflowers were introduced in Europe in the 1500’s and have become a staple in Russia. Until the popularization of health foods in the United States in the 1960’s, its domestic use was primarily for bird feed; hence its one common name “polly seed.” Sunflower seeds are also nicknamed “sunnies.”
    The shells may be white, brown, black, or black with stripes. The US commercial supply primarily comes from the Red River valley of Minnesota.
    Health Benefits Sunflower seeds are an energy tonic and nurturing food used to treat constipation. Sunflower seeds contain more protein than beef and 20 percent fat, most of which is unsaturated. A good source of calcium, phosphorus, and iron, as well as vitamins A, D, E, and several of the B-complex, they also contain a trace of flourine, which may explain the Russians’ claim that they are good for the teeth. Sunflower seeds are tridoshic used in moderation; in larger quantities, they primarily reduce vata.
    Superbly Delicious!
    Here are a few pictures of everyone enjoying the evening!
    Jean & Dicky, Bless their hearts.
  • Dicky is no longer with us, which makes this post that much more special to me. I feel so lucky to have known such a sweet man. Love you like crazy cakes Dicky!  Click here to watch a remembrance video about Dicky.
  • Beautiful Linda
    My mom and me
    I love you mom!
    xoxoxo
    Sweet Skip
    Live each day like its your last.

    Blissfully,
    Michelle

 

Allergy Relief, Anti-Aging, Anti-Inflammatory, Antioxidant Power, ayurveda, Blood Sugar, Cleansing & Detoxification, Gluten Free, Healthy Body, Immune Boosters, Recipes, Skin Support

Vegetable Medley Soup

Soup is one that provides a powerful nourishment for the fall season. lots of veggies, tea and magical healing miso, how could one go wrong?

Vegetable Medley Soup:

  • 3-6 whole bell peppers, s-bladed
  • 1 bunch spinach, s-bladed
  • 1 bunch celery, 2mm-disk
  • 1-4 bunches cilantro , or basil s-bladed
  • 2-3 cups sundried tomatoes, soaked, s-bladed
  • 4 whole avocados, diced
  • 1 ½ cups pumpkin seeds, or hemp seeds, whole
  • ½ cup cumin
  • ½ cup olive oil, or sesame oil
  • ½ cup lemon juice, or 2 Tablespoons apple vinegar
  • ¼ cup kalamata black olive brine
  • ½ teaspoon salt
  • ½ tablespoon cayenne pepper
  • ½ teaspoon hing, or garlic
  • 1 cup miso
  • 4 cups nettle, dandelion, or rooibos tea

To make tea:

1/2 cup nettle, or dandelion or rooibos dry tea.

3 cups tea kettle watersteep for 20 minutes.

Miso, add enough miso till you like the taste. I like to use a gluten free miso from South River Miso, it makes Miso Happy! It is simply the best! (I will be putting in a bulk order soon so if you live in my area, let me know and I will order you some!)

Add all ingredients to a bowl and serve. You may choose to warm on stove till soup is warm to the touch or you may use a candy thermometer and heat to 120 degrees.

Note: When I say s-bladed it means to use the “S” shaped blade in your food processor to chop ingredients. Be careful not to process to much and puree it.  Just chop.

Nettles are used throughout the world to build vitality, nettles are delicious and if your in a moist area, free for the taking! But do take carefully! (Preferably with gloves) To harvest the leaf, you come at the leaf from the bottom, folding it along its central crease, yanking it gently from the mother plant, and then rolling it up so as to enclose the top of the leaf (where the stingers are most commonly found).
Nettles are persistent perennials that can grow taller than 2 meters (6 feet). Nettles grow in multiple thin stalks arising from the ground. Nettle leaves are typically collected, eaten and or dried in May and June, just before coming into flower. The stems and leaf tops of the stinging nettle plant are covered with thin, hair like protrusions. These protrusions, if touched, release a stinging fluid containing histamine and formic acid, which causes temporary burning and irritation. This injection, which is like and ant’s bite, increases circulation, and provides external treatment for arthritic pain, gout, sciatica, neuralgia, hemorrhoids, and scalp and heir problems. Nettle juice can be used as a hair rinse to restore natural color. Nettle extracts are used in many shampoos.
Internally, nettles are a kidney tonic with diuretic properties that help flush the blood and cleanse blood through the kidneys. Nettles afford allergy relief, enrich the blood, and thicken the hair. Due to their iron rich content and ease of absorption, nettle juice is more effective than spinach juice in building blood. Nettle leaves are highly alkaline. They neutralize and dissolve acidic wastes in the blood. Its power to purify the blood will do wonders for chronic skin ailments. Its effective against eczema on the upper body, especially on the face and neck, and ears. This benefit is likely due to its high silicon, chlorophyll, and vitamin C content.
Nettle juice is perfect for weight reduction. Nettles are also good for hypoglycemia, as they help reduce blood sugar levels, and they also ameliorate high blood pressure. Used for anemia and excessive menstruation, nettles also build overall energy and chi. Nettles reduce pitta and kapha and can be used, in moderation by vata. (If you know about ayurveda you know what Im talking about.)  Wow!
Stinging nettles probably originated in Eurasia, although there is some evidence that they were growing in the Americas when the Europeans arrived. Some of the strongest varieties grow in the United Kingdom and Germany.
Mythologically, the Nordics associated nettles with the thunder god Thor. Nettles were perceived to protect one from lightning. The incredible strengthening properties of the nettle plant really do make one more resistant to the elements.
When nettles are eaten, the saliva neutralizes the sting, so that one cannot be stung in the mouth or throat.
Mother nature provides her unique balance by providing a remedy for the nettle sting by allowing burdock to grow in the same locales as nettles. Mashed-up burdock leaves applied to the skin relieve nettle stings. Also the juice from the stinging nettle leaves acts as an antidote to the sting as well, when applied topically.
Simply and amazing plant!
 
Hope you all are having a wonderful fall!
Lots of hugs and blessings!
 
Michelle
 
PS. The information contained in this post came from the books, Eating for Beautyby David Wolfe, and The New Whole Foods Encyclopedia, by Rebecca Wood.