Who loves juice? We love juice! Master William was inspired by a movie we watched called “Fat, Sick and Nearly Dead” to partake in a juice fast. At first he wanted to do 10 days, I talked him in to 7 days. I personally do a cleanse twice a year and go through periods of juicing daily before breakfast, but have never done a complete juice fast. If I make it 3 days I’ll be happy, but my sweet man is very excited about this adventure. I got the idea for juice blend at the Farmer’s Market and think it is a good one to start with. I’m actually drinking this blend while I blog, if you are not doing a juice fast I think this would still be a great juice to try out. Enjoy!
When I was a kid my parents would make sun tea in the back yard during the summer. I’m not sure why I loved seeing that ice tea decanter sitting in the sun, but I just thought is was neat. So now that I have my own backyard it’s time to make sun tea! It is easy, the sun does all the work and it is cool and refreshing on a hot day. Plus you can make whatever flavor of tea you like. Enjoy!
7 tea bags, your choice (I used Plum Berry green tea)
handful of mint (I used lemon balm, Thanks Erin Bean)
14 c. water (that is what my decanter holds)
hot sunny day
1. Start by putting the mint in the bottom of the decanter and muddle just a bit w/ a wooden spoon.
2. Next add in the tea bags and water, place the lid tightly on the decanter.
3. Then place the water, tea and mint filled jar somewhere in your yard where it will get the most sun all day, leave it out all day.
4. At the end of the day bring it in and let cool just a bit and then place the jar in the fridge to chill.
5. Serve when cold.
This recipe comes from one of my favorite cookbooks ‘Clean Food’ by Terri Walters. She says it helps replenish her adrenals, but is refreshing and satisfying too. I agree! I love this tea in the summer, it’s easy to make, taste great and is good for you.
Ingredients: (I double the recipe)
10 c. water
1/4 c. dried nettles (I found this at Dave’s Nutrition)
1 T. dried red clover flowers (I found this at Whole Foods in their bulk spice section)
2 T. dried rosemary
3 T. chamomile
2 T. dried peppermint leaves
1 T agave nectar
1. In a large pot, bring water to a boil. Remove from heat, stir in herbs and agave, and set aside to brew and cool for at least 1 hour. Pour tea through a fine mesh strainer into a pitcher (I pour mine into and ice tea decanter). Discard herbs, chill tea and enjoy!
*Nettles: Have been studied extensively and has been shown promise in treating Alzheimer’s disease, arthritis, asthma, bladder infections, kidney stress, prostate enlargement and tendinitis to just mention a few. Its also has been shown to calm the nervous system and balance hormones.
*Red Clover: Has a good amount of vitamins, proteins and minerals. Contains minerals that assist in bringing about hormonal function. It is also an effective liver and blood purifier.
*Chamomile: Great for asthma, colic, fevers, inflammation, nausea, anti-inflammatory, anti-bacterial, anti-allergenic and has sedative properties.
*Peppermint: Contains a compound known as perillyl alcohol that has been shown to inhibit the growth or formation of cancer. It has a another compound rosmarinic acid, a powerful antioxidant that blocks the allergy-producing leukorienes, the high content of this substance has been shown to help relieve that nasal symptoms of allergic rhinitis, (hay fever).
*Rosemary: Is very useful for people with inflammatory conditions, such as rheumatoid arthritis, as well as bronchial asthma ans atherosclerosis. Rosemary also contains substances such as flavoniods and volatile oil that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary has also been shown to increase the blood flow to the head and brain, thus improving concentration.
I was so glad when I found this recipe! I wanted a fun summery drink, and this fits the bill. I ran across this recipe in Bon Appetit magazine one day at the salon, my client Cindy and I are always talking about food and like to browse this magazine while her color is processing. This recipe appealed to me because it called for Limoncello which is a Italian liquor and for some reason I happen to have a surplus of, yeah for me! This recipe is easy, refreshing and was a huge hit at the unvailing of my mom and big Mike’s new patio. Even Mike’s tough guy buddy Fred loved it and he drinks nothing but beer. Try it soon while we still have some summer left.
http://www.bonappetit.com/recipes/2010/06/the_ leland_ palmer
P.S. I use fresh honey from the Farmer’s Market, and the Jasmine tea I found at Whole Foods. Enjoy.
I love this almond milk, this recipe was shared with me by my friend Gwen. This is another one of those items I was happy to remove from my grocery list because I can Do It Myself! I buy the almond and dates for this recipe in bulk section of my store, so it saves me money and I have better quality control when it comes to the ingredients. I probably make two jars a week but here’s the only disclaimer, this milk goes bad in about 4 days. If you can commit to using this homemade almond milk you won’t be sorry, it’s delicious and fun. I say fun because it will be a totally new experience for your taste buds and your insides will rejoice to have some thing so fresh and natural. I use this milk in our breakfast shakes and in my raw cereal. I hope you’ll try it,Enjoy.
1/2 c. raw organic almonds (soaked overnight in water, enough to cover an inch above the almonds)
2 tsp. raw agave nectar, pure vanilla extract
4 c. water
1/2 c. pitted dates
pinch of salt
1. After the almonds have soaked overnight, drain and rinse them under fresh water. Place in the blender with the rest of the ingredients.
2. Blend until all the almonds and dates are blended well. Pour the milk into a bowl and let sit 30 min to an 1 hour. (This let’s the milk absorb all the goodness before you strain it.)
3. Strain the milk through a fine mesh strainer into a new bowl, take a spatula and press as much of the liquids from the solids through the strainer. Discard the solids, stir the milk and pour into a mason jar with a lid. Place in the refrigerator until chilled through. Enjoy!
The holistic nutrition school I’m attending (Bauman College) sends out newsletters to all there students on a regular basis, and this last on was filled with great tips and recipe for the up coming cold season. One of the mentions was the food blog Elana’s Pantry which is a gluten free blog, I took some time to check our her blog and loved it, I’m not gluten intolerant but I have friends that are and I want to be equipped to help them on there healthy food journey’s. So these next two recipes came from that blog and if you have time you should check it out for yourself.
6 c. water
2 cinnamon sticks
1 inch ginger, peeled
8 cardamon pods
6 blk peppercorns
1 peppermint tea bag
1. Combine all the ingredients in a pot and place on the stove over medium heat.
2. Bring to a boil, turn down and simmer for 15 minutes.
3. Strain the tea mixture into 4 mugs, (or in our case 2 large mugs).
4. Serve hot with agave nectar, honey and almond or soy milk. To your taste.
This is warm and soothing, I made it last Sunday morning when it was cold and rainy. It totally hit the spot and made the house smell wonderful. I can’t wait to make it again.
-Pumpkin Pie Muffins
1 1/2 blanched almond flour (I couldn’t find any so I used soy flour which is gluten free, there are lots of gluten free flours on the market you just have to look)
1/4 t. celtic salt (it is a great salt with lots of occurring minerals, if you haven’t tried this it’s much healthier than that crappy table salt, get some! Sorry mom about the word crap!)
1/2 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground ginger
1 pinch cloves
2 T. grapeseed oil
1/2 c. agave nectar
2 lrg eggs
1 c. fresh baked pumpkin, or winter squash well packed (I used garnet yams)
Preheat oven to 350
1. In large bowl combine flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves. (I like to sift my dry ingredients)
2. In a mixer puree oil, agave, eggs, and pumpkin until smooth.
3. Stir wet ingredients into dry mixture, (I do a little at a time, mix well and then add more until all is mixed together).
4. Place paper liners into muffin pans.
5. Scoop batter into liners, (I got 10 muffins).
6. Bake at 350 for 40-45 minutes
7. Cool for 2-3 hours and then serve.
These are awesome, and I shared them with friends. I topped mine with a cream cheese frosting, I just mixed organic cream cheese, vanilla extract, and organic powdered sugar just to taste. Who wouldn’t love these this time of year. Make a batch, Enjoy!
I don’t know about you but I’m a very routine person, to my own default at times. I’m aware of it enough to know when it is time to shake things up. But Sunday’s is one of those days that our routine makes us feel complete. Food plays a big part of this, at our house we go through food phases that turn into routines for awhile. Recently we used to do fajitas night every Thursday and even my clients would ask ‘ you guys having fajitas tonight, it’s Thursday?’ So for the past couple month’s our Sunday breakfast is a steaming sweet bowl of 10 grain hot cereal, fresh squeezed orange/grapefruit/carrot juice, and of course a luscious chai latte. I think the reason our weekend breakfasts are so vital is because we don’t see each other during the week for that meal, so we really look forward to that time together. When we were dating we would pack up a breakfast picnic and go to the park, but now that we have our own house we enjoy our comfy couch or the deck in our back yard. I hope this recipe feels with you warmth and and love. Enjoy.