Winter Grain Salad
All of the ingredients in this yummy recipe are high in nutrients in particulary mung beans and pomegranate seeds. I love the colorful combination of crunchy consistency and tangy flavors.
Mung beans are a great addition to this recipe. Not very well-known in these parts. This type of bean is mainly cultivated in India, China, Thailand, Philippines, Indonesia, Burma, Bangladesh, Vietnam, Laos and Cambodia. Simply boil mung beans until they are soft. I like soaking my beans (of any kind) for easy, faster cooking and also to remove the Phytic acid.
In Addition pomegranate seeds adds a crunch and a bit of acidity, not to mention the great benefits from it!
Health Benefits of Pomegranate Seeds
- Most powerful anti-oxidant of all fruits
- Potent anti-cancer and immune supporting effects
- Inhibits abnormal platelet aggregation that could cause heart attacks, strokes and embolic disease
- Lowers cholesterol and other cardiac risk factors
- Lowers blood pressure
- Shown to promote reversal of atherosclerotic plaque in human studies
- May have benefits to relieve or protect against depression and osteoporosis
Read more about the benefits of pomegranate seeds here: http://www.drfuhrman.com/library/article19.aspx 
Autumn Fresh Salad
Yield: 4
Ingredients:
8 oz. cooked, mung beans
6 oz. cooked, wheat berries
3 to 4 radishes, Julienne
1/4 Pomegranate, seeded
2 T orange juice
1 T lime juice
zest of 1 lemon
flax seeds
1/2 T tamari
1 1/2 T olive oil
pinch of cayenne
pepper to taste
Directions:
- In a large pot of boiling water, add the mung beans and bring back to a boil. Simmer over moderate heat, stirring occasionally, until the beans are tender, 30 minutes. Drain and let cool.
- In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool.
- In a large bowl mixed in olive oil with orange juice, lemon juice zest, tamari until combine. Season with pepper to taste. Add the drained beans, berries, and flax and pomegranate seeds to the dressing and toss well. Serve salad chilled.
RAW Homemade Almond Milk
I started making raw almond milk for my clients and also for my family. It is surprisingly easy to make and the benefits from drinking raw almond milk are amazing. It contains much more nutrients than cows milk and it’s not highly processed as soy milk. It is also an ideal alternative for those who are lactose intolerant or have allergies to soy.
Make sure you buy the almonds raw! You can find raw almonds at Whole Foods in the bulk section of the market. The benefits of this it’s that you can buy only what you need. Since raw almond milk only last for a few days in the fridge it’ s better to make it in small batches. It should last 3-4 days in a tight sealed container.
Almond milk it’s a perfect alternative to cow’s milk and has a surprisingly rich & creamy taste. Kids also love it specially when I add chocolate and dates for sweetness!
The first step it’s to soak the almonds in water for 6 to 8 hours at room temperature. Soaking will make the almonds softer and can minimize or eliminate nutritional inhibitors and toxic substances found in nuts, grains and seeds.
I also like using coconut water for blending instead of regular water to get the amazing benefits of coconut water! I buy young fresh coconuts, or you just can use store-bought raw coconut water.
Save the coconut “meat” to blend in with your favorite smoothie or add to your salads! It is so delicious and nutricious!
Any blender will do the job but you can also use a food processor. I also use a nut milk bag you can order one online or purchase at Whole Foods Market
RAW ALMONDS EASY WAY
- Soak 2 cup raw almonds in bowl with plenty water at room temperature for 6-8 hours.
- Drain the almonds in a colander and rinse with fresh water.
- Place the almonds in a blender or food processor. Add 4 cups of coconut water and blend until the nuts completely pulverized. (add less water for a creamier almond milk if desired)
- Strain through a nut milk bag or cheesecloth into a glass bowl and slowly squeeze the milk into the bowl.
- Transfer to a glass jar and refrigerate tightly covered for 3 to 4 days.
You can definitely save the almond meal. You can add it to your favorite muffin or cookie recipes. Enjoy!
Soothing Tea
Fall. It’s here! Along with the cooler air and the change of pretty colors on leaves, it’s cold and flu season. With all that I do to try and keep my family immume by eating high nutrient foods … one of them comes home with a cold! But not for long! I made this amazingly powerful tea that is simple to make and uses nature’s natural cold fighting powers, not harsh medicines.
Mint tea
1 1/2 cup, boiling water
1 mint tea bag
2 T mashed ginger
Half of fresh lemon
Pinch of cinnamon
Sprig of fresh mint
Honey to taste
Place all ingredients in your favorite mug and pour boiling water. Let steep for 1 to 2 minutes.
Enjoy and stay Healthy!
Fresh EGG!!
Have ever wondered what a fresh egg look like when you crack it?? 
Fresh eggs have domed yolks, which are held together by a ring of albumen (the white part of the egg). If the yolk is flat and the albumen runny, the egg it’s not fresh and it needs to be thoroughly cooked. I cracked this egg on the working table by accident this morning and it was a perfect fresh egg! This is a Vital Farms Pasture-raised organic egg … you can find this brand at Whole Foods Market in the dairy section of the store.
Related articles
- The Egg Project – Vital Farms Pastured Eggs (urbanpaleochef.com)
Yummy Spaguetti Squash
Ingredients:
-
2 medium spaghetti squash
-
Kosher salt and freshly ground pepper
-
2 cups cherry tomatoes
-
a bunch mint
-
a bunch basil
-
5 tablespoons extra-virgin olive oil
-
1 head garlic, peeled
Directions:
Preheat the oven to 375.
Halve the squash lengthwise and remove the seeds. Brush the cut sides with the reserved garlic oil and season with salt and pepper. Place cut-side up in a baking dish and roast until tender, 1 hour. Reduce the oven to 200. Hold the squash with a towel; using a fork, pull off flesh in strands and place in the baking dish. Season with salt and pepper, cover with foil and keep warm in the oven.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil to the skillet; add the tomatoes and toss until they blister. Add the fresh herbs at the end.
Serve warm.
Oh so crisp and green! I love butter lettuce!
Chocolate Avocado Cookies
Avocado its a great #alternative healthy fat for baking and more. It can easily be used in replacement of butter in any of your baking recipes!
Try this easy recipe!
Ingredients
- 1/4 C mashed avocado
- 2/3 C or 10 T peanut butter
- 1 egg
- 3 Tbsp agave nectar
- 3/4 C oats
- 1/2 tsp baking powder
- 1/2 C dark chocolate chips
Instructions
1. Combine wet ingredients until well mixed.
2. Add dry ingredients.
3. Stir in chocolate chips.
4. Scoop onto baking sheet lined with parchment paper and flatten slightly with a fork.
5. Bake at 350 for 12-15 minutes depending on your oven.
Happy Kale Day!
KALE SLAW WITH PEANUT DRESSING
Ingredients
- 2 bunches Kale ( about 2 #) – washed, drained, stems and center ribs removed, thin sliced
- 1 yellow, orange, or red bell pepper – ribs and seeds removed, thin sliced lenghwise
- 2 carrots, peeled and thin sliced crosswise
- ½ cup roasted unsalted peanuts
- 1/2 cup toatsed almonds
- 1 tsp. cayenne
- ½ cup canola oil
- ¼ cup apple cider vinegar
- 2 T dark brown sugar Coarse salt
Directions
1. Toss together kale, bell peppers, and carrots in a large bowl. Puree ¼ cup peanuts, oil, cayenne, 1/4 almonds, and vinegar with the brown sugar and 1 tsp salt in a blender until smooth. Coarsely chop remaining ¼ cup peanuts and almonds.
2. Pour dressing over vegetables. Sprinkle peanuts on top, and serve immediately.
Cinthia Worsey 