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.
Anti-Inflammatory, Cardiovascular Health, Heart Health, Recipes, Uncategorized

White Balsamic – Pear Dressing

Here is a great salad dressing recipe for the holidays…..
The gentle, smooth and well-balanced flavor of the white balsamic vinegar is perfect to be used with the light sweetness of the pear.

In ancient Greece, pears were used to treat nausea.

Today, pears can be useful in treating inflammation and lowering high blood pressure.

Pears are a good source of fiber and a good source of vitamin C.
White Balsamic-Pear Dressing
1/2 Pear — seeds removed — skin left on
1/2 cup white balsamic dressing
1/3 cup Hemp oil or Flax oil (or any oil that can go into the fridge without hardening)
1/4 cup organic apple juice
2 Tbs apple cider vinegar
1 tsp sole or a dash himalayan or celtic salt to taste
Blend together and enjoy on to of your favorite bed of greens! I like to add a dash of cinnamon and nutmeg for some extra warmth.
Remember, there are no mistakes, only lessons. Love yourself, trust your choices, and everything is possible.
~Cherie-Carter Scotts
Have a beautiful day!
Love,
Michelle
Recipes

Simply Divine Chocolate Macaroons

Chocolate is so heavenly! I am constantly amazed about how much people love these decadent treats! They are simply gluten free bliss!

Ingredients for Chocolate Macaroons:
3 cups dried, unsweetened coconut flakes
1/2 cup cocoa powder
1/2 cup carob powder
3/4 cup maple syrup or agave
1/3 cup coconut butter
1 tablespoon vanilla extract or powder
1/2 teaspoon sea salt
To make Chocolate Macaroons:
In a large bowl, combine all the ingredients and stir well to combine.
Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto dehydrator screens. If using your hands, it helps to have a bowl of water to wet your hands so macaroon mix does not stick. I find it easiest just to let my macaroons sit out on the counter overnight. They end of perfect the next day! You may also choose to dehydrate at 115 degrees for about 6 hours, or until crisp on the outside and moist on the inside. you may also choose to put them in the freezer for a frozen treat or simply dehydrate in oven by turning it off and on till desired consistency is reached.
You may also use all carob or all chocolate in your recipe. I find that a little chocolate goes a long way!

Benefits of Raw Cacao:
Magnesium: This is one of the most essential minerals, yet studies say that more than 80% of the United States’ population is deficient in magnesium. In nature, the most concentrated source of magnesium is raw cacao! Other good sources of the mineral include certain nuts and any chlorophyll molecule. Magnesium supports the heart, increases brain power, relaxes muscles, increases flexibility, causes healthy bowl movements, and helps build string bones. As one of the body’s primary alkaline minerals, magnesium assists the normal functioning of several chemical enzymatic processes — facilitating more then three hundred different detoxification and elimination functions.
Chromium: This mineral helps balance blood sugar levels, and cacao has ten times the amount of chromium as whole wheat, a chromium-rich food, making it the highest food source of this mineral.
Antioxidant Power: Raw cacao beans are super-rich in antioxidant flavonols. They contain 10,000 mg (10 grams) of flavonol antioxidants (that’s a 10% concentration level!). This makes cacao possibly the best source of antioxidants, with twenty to thirty times more than red wine or green tea.
Vitamins B1, B2, B5, B6, C, and E are all present in significant quantities.
Other nutrients: Fiber, iron, niacin, phosphorus, as well as hundreds of other chemicals and phytonutrients (special plant nutrients) are found in cacao.
Pure Chocolate Bliss,
Michelle
xoxo
Recipes

Living Cereal with Almond Milk

Most mornings I wake up, have a glass of water with sole and iodine and then sometimes I will eat this cereal concoction, and a little later I’ll have a mid-morning snack of a juice or smoothie to keep me going until lunch. Then at lunch I usually have a BIG salad and some miso soup.

To start out, I cut up half an apple, cranberries, and some sprouted buckwheats that I dehydrated with cinnamon spice (I like to always have some on hand because they are a lot like rice krispies), next I like to add some raw trail mix with cacao nibs, raw cashews, golden raisins, goji berries, and mulberries, I also like to add homemade almond mylk and coconut flakes. The combination is great!

Almond mylk is naturally sweet, versatile and alkaline.
Soak 1 cup of raw almonds overnight (I add half of a vanilla bean to the soak water). The next morning, rinse and drain your almonds and place in a blender with four cups of filtered water.  Blend until ingredients are smooth.  Pour into a strainer to separate the remaining pulp.  You may use the pulp again for a lighter mylk. Place almond mylk back in blender and add a pinch of sea salt, a few dates, and the soaked vanilla bean for flavor.  Blend and serve.
The Real Deal About Cow’s Milk, is that it isn’t good for you!
1. Modern commercial farming involves the heavy use of growth hormones and antibiotics, in order to produce more, supposedly healthier milk.  The problem is that these hormones and antibiotics get into the milk the cows produce, and when we ingest them, they have far-reaching effects on our health, including the possible endocrine and reproductive problems and the development of “super” strains of bacteria that are resistant to the constant low doses of antibiotics they are subject to.
2. More than 60 percent of the human population is either lactose-intolerant (meaning their bodies do no produce the enzyme to digest the main sugar in milk, lactose) or they are allergic to milk. If more than half of us can’t drink milk, it can’t be as necessary to good health as many think it is.
3. Dairy products cause excess mucus production in the body.  Excess mucus production can ultimately affect your digestive and immune systems.
4. Dairy milk really isn’t as nutritionally packed as we are led to believe.  We are all told that we need milk in order to get sufficient amounts of calcium, vitamin A, and vitamin D. But truth be told, this is a marketing scheme, and milk is not a very rich source of these vitamins naturally; it’s generally fortified with them.  And most green vegetables have more calcium than milk!  Eat your veggies and you’ll be just fine. (Cow milk info from Renee Loux, Living Cuisine).
In Love, Life and Laughter!
Michelle
Recipes

Zucchini Rolls

This recipe is one of our family favorites, packed with delicious flavors and exciting textures. Many people tell me that they cannot eat raw food because its so cooling. It can be if you are eating it right out of the fridge! Pine nuts, basil, nutmeg and garlic are all warming foods, couple that with placing your dish in the dehydrator for a couple of hours or in the oven on a low temperature for 20 minutes, and you still have a raw dish that is warm!
This recipe might be a little labor intensive because it has many different parts and steps but its well worth the time and effort! Let me know how yours turns out!
Zucchini Rolls:
4 medium zucchini, cut lengthwise into very thin slices.  Its easiest to use a mandolin slicer.
Ricotta:
2 cups pine nuts or raw cashews or walnuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast (gives ricotta a more “cheesy” flavor)
1 teaspoon salt
1/2 teaspoon nutmeg
6 tablespoons of water (or coconut water or rejuvelac)
Blend until smooth and fluffy.

Pesto:
2 cups packed basil leaves
1/2 cup pumpkin seeds (soaked one hour)
1/4 cup plus 2 tablespoons olive oil
1 teaspoon sea salt
2-3 cloves of garlic (or as much as you want to taste)
pepper to taste
Blend in blender until you reach desired
 consistency.
Marinara:
1 teaspoon ginger
2 tablespoons garlic
1 teaspoon jalapeno
1/2 cup sun dried tomatoes
2 green olives
1/4 cup shallots or red onion
1/3 cup basil leaves
1/3 cup red bell pepper
1/4 cup oregano leaves
1/2 cup strawberries
2 cups chopped tomatoes
1/4 cup nama shoyu (or tamari for gluten sensitive people)
1 cup olive oil
1/4 cup red wine
blend together so that it is still slightly chunky.
To make rolls:
*Pour half of marinara into a 9 by 13 baking dish.
*Lay out zucchini place dallops of ricotta and pesto on zucchini and roll up.
*Place rolls into baking dish and pour other half of marinara on top of rolls.
*Serve at room temperature.
**If you like them slightly warm, place in dehydrator for a couple of hours before you are ready to serve.  If you do not have a dehydrator you may put them in oven on low for about 20-30 minutes.  Enjoy!
This delicious dish has it all in one power packed meal! I absolutely love the pesto, cheese and the marinara in this recipe!
Basil is rich in antioxidants, which help boost immunity.  It’s also an antimicrobial, which fights the germs that can cause colds.
Nutmeg is a “warming spice” that can bring blood from the center of the body to the skin.  This helps disperse the blood more evenly throughout the body, reducing overall pressure.
Since the 1950’s there have been more than 2,700 articles that have been published about the health benefits of garlic, this would include, digestive and respiratory problems, fatigue, bacterial infections, toothache, arthritis, and heart disease.  Wow!  It’s a good thing I enjoy garlic!
Lycopene, although not an essential nutrient for humans, research has shown an inverse correlation between consumption of tomatoes and cancer risk, lycopene has been considered a potential agent for the prevention of some types of cancers, particularly prostate cancer.
xoxoxxo
Michelle
Boost Energy, Recipes

Bliss Balls

Morgan wanted to make Bliss Balls the other day.  How could I say no?

Ingredients:
1/2 c raw almond butter
1/2 cup tahini
1/4 cup pine nuts or hep seeds unsoaked
1/4 cup raw carob powder
1 t vanilla or 1 soaked vanilla bean
1/2 t cinnamon
1/2 t nutmeg
1/4 t fresh ginger
Morgan and I added 3/4 cup sprouted buckwheats.  Buckwheats are kind of like rice crispies in the balls, and extra yummy! For people who struggle with wheat allergies and gluten intolerance, buckwheat is ideal.  It contains all essential amino acids (eight proteins the body cannot manufacture) in good proportions and B vitamins and is rich in phosphorus, potassium, iron, and calcium.  Buckwheat also has an alkalizing effect on our body.
Back to how to make Bliss Balls!  Combine all ingredients in a large mixing bowl.  Form into balls and roll in carob powder or hemp seeds. Its that easy!  (We didn’t roll our balls in anything because we couldn’t wait to eat them) No baking, no dehydrating, no freezing!  Pure bliss!
This recipe is adapted from Gabriel Cousens, Rainbow Green Live-Food Cuisine.
Carob may also contain up to 8% protein and contains vitamins A, B, B2, B3 and D.  It is also high in calcium, phosphorus, potassium and magnesium, as well as iron, manganese, barium, copper, and nickel.  Carob has no oxalic acid, this acid prevents the body from utilizing calcium and zinc.  These minerals are vital to healthy skin.  On a side note the presence of oxalic acid in chocolate may be the reason why many people break out when they eat to much!  And we learn something new every day!
Morgan and I also chose to make our own almond butter because its super easy:
Use raw, unsoaked almonds and grind them up!  Add a little flax or hemp oil until you achieve the consistency you desire add a little salt if you like and enjoy!
Be well!
xoxox
Michelle