Homemade Burrito - Recipe

I LOVE Mexican food, but it is not always prepared the most healthy way in restaurants. I do not like to eat corn tortillas because Corn is the most widely used GMO crop. Even the shells and seasonings sold in the grocery store have alot of preservatives and artificial ingredients. This meal is really easy and filling, and you can use whatever filling you have in the house.

Shells - Ezekial Bread Sprouted Tortilla shells (lightly toasted)
Meat - hormone-free/antibiotic-free/grass fed beef, buffalo, turkey, chicken or whatever, even eggs. Beans or quinoa work well for vegans. Cook in frying pan, season well.
Add in whatever chopped veggies you have - we used arugula and a mix of tomatoes, onions, cucumber, avocado chopped, with lemon juice added and lighted salted.
Cheese - I prefer raw, unpasteurized cheese.

Assemble meat, veggies and cheese on tortilla shell, wrap up and enjoy!

ps - Any leftover meat and veggies can be used the next day for a breakfast burrito with eggs! 

Daily Detox

Although we try to eat clean, we all have our cheat days. And, sadly, we live in a toxic world, so we always need to be detoxing our bodies. Apple Cider Vinegar is a great way to re-balance the body's pH levels and eliminate toxins. I prefer Bragg's ACV, which is organic and is a raw, living food -containing all the vital enzymes and nutrients.

According to Patrica Bragg: "Following the old cliché, "An apple a day keeps the doctor away," apples are one of the oldest, most nutritious foods on earth. They are rich in potassium, a mineral many of us are deficient in, and a deficiency that causes old age to creep upon us sooner. Calcium maintains our hard tissues such as bones, and potassium is the equivalent to the body’s soft tissues, keeping the body’s flesh and arteries soft and resilient. Fresh, organic apples are used to make Apple Cider Vinegar, which contains necessary ingredients, such as enzymes, and life-stimulating minerals, mainly potassium, in a natural state. Besides being a natural stimulant for vitality, Apple Cider Vinegar cleanses and restores nutrients to the body so that the body can heal itself. There are so many unknown uses for this powerful cleansing and healing agent!"

"The versatility of vinegar is legendary and is proven to help keep the body healthy, youthful, and ageless! It was used by the Egyptians in 3000 BCE, as well as the Babylonians, and Julius Caesar's army used vinegar tonic to stay healthy and fight off disease. Hippocrates, in 400 BC, treated his patients with apple cider vinegar. The Greeks and Romans kept vinegar vessels for healing and for flavoring and preserving food. In Paris, vinegar was sold by the barrel and used for deodorant and for a delicious tonic drink to keep the body ageless. Even Christopher Columbus took vinegar barrels for his sailors on his long sea travels to prevent scurvy and disinfect wounds."

Most people don't know how wonderful ACV really is. It is known to aid in digestion by stimulating the flow of enzymes and saliva in the mouth. Vinegar has been shown to support a healthy heart. Vinegar can do everything from relieving muscle pain from exercise, balancing pH levels, soothing sore throats, and normalizing weight and helping to maintain levels of cholesterol already in the normal range. Externally, it is effective in supporting healthy skin and hair. I love to use it as skin toner and to rinse my hair with it, giving it a very soft feeling. ACV also helps with Removing Body Toxins, Helps Promote a Youthful Body, Helps support a healthy immune system, Helps Maintain Healthy Skin, Helps Control Weight, Improves Digestion and Assimilation, Soothes Tight and Aching Joints and Sore Muscles from exercise, Soothes irritated skin.

Here is a great "Daily Detox" for just pennies: When you wake up in the morning just make a delicious, refreshing drink of approx. 8 oz water, 1-2 teaspoons of raw, organic ACV, a little lemon juice or pure ginger juice and some stevia to sweeten. This "cocktail" is designed to flush out wastes that are clogging the organs of elimination, the bowels, lungs, skin, and the kidneys. Take it at least twice a day, and you will start to see changes like increased energy, soft skin, and decreased muscle and joint aches from exercise. Make sure you always use raw, organic vinegar and never dead, distilled vinegar because the natural enzymes, minerals, and nutrients are destroyed in the distilling process.

I also like adding frozen fruits like strawberries and raspberries for added flavor. A great way to get greens in is to add powdered greens, like Garden of Life Raw Greens, into your ACV cocktail. Our family drinks this 2-3 times a day. We are loving it - even Nolan - and feeling great!

Carrot Curry Soup - Recipe

It's October. The stores are getting ready for the Holidays. Nolan has already picked out his Halloween costume and insists on wearing it everyday. I am sooo ready for sweaters and boots, but, here in sunny South Florida, its STILL in the upper 80's and we spend most afternoons at the pool! But, in the Kitchen, I am getting inspired for some comforting Fall Foods. This Carrot Curry soup is super quick and super easy. You can make it as sweet or as spicy as you like. You can double the recipe and freeze some for a later date. And, this is a easy, healthy "little kid" meal. Nolan loved it and we had ours the other night with a side of salmon.

Carrot Curry Soup:
4-5 large organic carrots, peeled, washed and cut into small pieces
water
1/2 tsp. salt
3 organic garlic cloves, peeled and coarsely chopped
1/2 organic yellow onion, chopped.
1 tbsp. EVCO
2 tsp. curry powder
1 tsp. parsley, chopped or parsley flakes
1 cup almond milk or coconut milk
salt to taste

Boil carrots with water and 1/2 tsp. salt. Cook until carrots are tender. Drain, put in blender, and purée until smooth. In a pot, heat EVCO and fry garlic and onion. Add curry powder. Stir for a minute on medium heat. Mix in pureed carrots. Add approx. 1 cup water and 1 cup almond/coconut milk. (you can add more liquid as needed to thin out). Add salt to taste, and parsley. Simmer for 10-15 minutes. Enjoy!

**Alternatives: add in ginger and/or cinnamon for a different taste. Reduce curry/garlic/onion amounts for sensitive kids.Add more curry, or chili powder to make it more spicy**

Fresh Summer Smoothie - Recipe

It's summer, it's hot and our refrigerator has tons of fruit!

In blender combine ice, coconut water, mango, pineapple, banana and 1-2 inch piece of peeled ginger. (you can change the quantities to how you like, adding more coconut water to thin it out). Add in a little sparkling water for "fizz" - adults can add a little chilled champagne! Enjoy!

Beet Avocado Salad - Recipe

OK, so I was watching Giada the other day and she was making this salad, and I thought "I can make this so much healthier by keeping everything raw!"

Beet Avocado Salad: 
Arugula
2 Large Beets, chopped
Greens from Beets, washed and dried and chopped
2 Large Avocados, peeled and chopped
1 Onion, chopped
1 Large Granny Smith Apple, chopped
Approx 1/2 lb of wild caught Salmon, cook, season as desire, and break up into pieces
Raw, unpasteurized goat cheese (or vegan alternative)


Assemble salad, lightly drizzle with EVOO and S&P.....Enjoy!!


(although this is only a salad, it is VERY filling! You will be surprised!)

Vegan Ranch Dressing/Kale Chips - Recipe

This INCREDIBLY easy Ranch Dressing tastes just like the real thing...minus the transfat, calories, artificial flavors and processed ingredients. Your kids will LOVE to dip their veggies in this vegan, good-for-you "Ranch Dressing".

 Vegan Ranch Dressing:
2 cups cashews, soaked in 1 1/2 cups water for 2-24 hours in the fridge
1/2 tsp salt
5 cloves garlic
3/8 cup apple cider vinegar (ACV)
1/2 cup finely chopped dill
Salt, pepper, cayenne pepper to taste

Combine all ingredient, except dill, in food processor/blender and blend until smooth. Pour into bowl and stir in dill. Ready to dip veggies in, or....

Ranch Kale Chips
Wash and tear up curly Kale leaves and add into ranch dressing bowl. Cover leaves with dressing and put in dehydrator at 115* for 12-24 hours. Done when dressing is dry and leaves are crunchy! YUM!

Spicy Chocolate Date Balls - Recipe

Here is another quick, easy, healthy snack recipe. Perfect for the park or to bring to a play date.

Spicy Chocolate Date Balls:
12 Medjool Dates, pitted
1/2 cup Almonds
1/2 cup Pecans/Walnuts
Pinch of Sea Salt
(1) 3.5 oz bar of Green & Black Organic Dark Chocolate in "Maya Gold" (this specific flavor has added spices to the chocolate that taste INCREDIBLE!)
2 Tbs Hemp Seeds
2 Tbs Chia Seeds

Place dates in a food processor/blender and pulse until well chopped. Add almonds, pecans/walnuts and sea salt and pulse until chopped, a few larger chunks can remain. Remove from food processor/blender and place in bowl.  Break up chocolate bar into small pieces and melt over low heat. Remove and stir into date mixture until well combined. Add in hemp and chia seeds and stir until well combined. Roll into small balls and refrigerate for about 1 hour before serving. Enjoy!

Not-Your-Ordinary Oatmeal - Recipe

I avoid cereals and packaged oatmeal because they are highly processed, inflammatory and usually have tons of added sugars to make then taste good. Here is a quick, healthy, tasty breakfast that adults and kids will enjoy! And with REAL ingredients! To make this busy mama's mornings less stressful, I make up a huge batch and reheat what I need in the morning over the stove. Tastes just a good re-heated! (when you re-heat, you might need to add a little water or almond milk)

Not-Your-Ordinary Oatmeal:
1/2 cup rinsed Quinoa
1/2 cup rinsed Wheat Berries
1 cup almond milk
1 cup water
Handful of chopped dates
Handful of chopped walnuts/almonds/pecans (whatever you like)
1 large apple, pealed and diced
Cinnamon
Ground Ginger
Agave

Combine Quinoa, Wheat Berries, Almond Milk and Water in medium pot and heat over stove. When liquid is about halfway absorbed, add in apples, dates and nuts. Stir well and continue cooking. When liquid is completely absorbed, add cinnamon, ginger and agave to taste. I don't measure much, but I think I used about 1 tsp cinnamon, 1/4 tsp ginger and a 1 tbs of agave.

Eggplant Caprese Sandwich - Recipe


This is a little stack of wonderful....and actually very filling. All fresh, organic produce from our co-op "Affordable Organics".


Eggplant Caprese with Wild Rice


1 Medium Eggplant
2-3 Ripe Large Tomatoes (These are best, but I used smaller ones and they worked fine)
Portobello Mushroom Caps - (1) per sandwich
EVOO
Balsamic Vinegar
Salt and Pepper
Fresh Basil Leaves
Fresh Mozzarella (unpasteurized is best!)



Preheat oven to 425*. Slice eggplant and tomatoes about 1/2" thick. Place eggplant slices and Portobello Mushroom caps in single layer on oiled baking sheet (depending on how many you are making you might need two baking sheets). Create a mixture of 4 Tbs EVOO, 2 Tbs Balsamic Vinegar, 1 tsp Salt & 1 tsp Pepper. Brush mixture over eggplant and mushrooms. Bake for about 10 min, turn over, brush other side with mixture and bake another 10 minutes. Both items should be soft, so adjust cooking as needed. Remove eggplant and mushrooms when soft and set aside. Place tomatoes on baking sheet and bake for 2-3 minutes until soft. Now we start to stack everything up! Start with the mushroom, then adding a slice of eggplant, mozzarella, tomato, eggplant, mozzarella cheese, eggplant. Stack how you like, adding in basil leaves. Return to oven for another 5 minutes or less to reheat and melt the cheese. Enjoy!

Luck O' The Irish Green Smoothie - Recipe

Your Body will feel Lucky this St. Patty's Day!  Whip up this minty Green Smoothie everyone in the family will enjoy.

Luck O' The Irish Green Smoothie:
1 cup almond milk
1 cup coconut milk
Huge handful of greens (any you like or a combo)
1-2 Bananas
3-4 pitted Medjool Dates
5-8 large mint leaves, fresh (if your not sure start with fewer and add to flavor as you like)
Scoop of protein powder (optional). I like Garden of Life Raw Protein or Sunfire Super Foods Chocolate Bliss for a chocolate-ly taste.
Ice (as much as you like)

Blend until smooth and Enjoy!

Colorful Party Puffs - Recipe

Colorful Party Puffs: (raw, vegetarian, gluten-free) - borrowed and revised from Victoria Rechcygl www.innatemama.com

2.5 Cups of Raw Coconut Flakes
1/2 cup Extra Virgin Coconut Oil
2 Tbs Raw Honey (substitute in agave/coconut nectar to make it vegan)
2 Tbs Maple Syrup (the real deal!)
1 tsp Vanilla

Green Party Puffs

Combine all ingredients into large bowl and combine by hand well. Place bowl in refrigerator for approx. 15+ minutes or until coconut oil has hardened up. You should be able to easily roll into little balls. If the mixture becomes to "runny", it is because the coconut oil has started to melt. Throw in the refrigerator for 10-15 minutes to hard up again.

Here comes the fun part! Nolan was having a St. Patty's Day party in school and I was trying to create a  "green" snack that the kids would like and still be healthy! Because these little balls are white you can add juiced fruits and veggies to add color. Green (with juiced spinach/greens), Pink/Red (with juiced beets, strawberries or raspberries), Blue/Purple (juiced blueberries), Orange/Yellow (juiced oranges or carrots). Obviously the more juice you add (which you do NOT need alot of), the darker the color. You can make Pink Puffs for Valentines Day, Red, White and Blue Puffs for the 4th of July, or "custom-color" for a birthday party.

This still keeps the dessert raw, vegetarian and gluten-free as well as CHEMICAL-FREE. I always avoid food colorings & dyes - they are chemicals that lead to cancer, and ADD/ADHD. They are actually illegal in Great Britain, and probably many other European countries, but, of course, not here yet!

Chocolate Almond Balls - Recipe

Another super-easy, kid-friendly and healthy snack. All these little granola balls seem similar, but there are variations in each recipe. As you get more comfortable making raw snacks and supplying your kitchen with healthy ingredients, you can easily whip up your own. I always like to add coconut oil or almond butter as your "glue" to hold everything together when you refrigerate it.

Chocolate Almond Balls: (raw, vegetarian, gluten-free)
1 cup Almonds
1 cups Pecans
2 Tbs Raw Cacao Powder
2 Tbs Raw Honey (substitute agave or coconut nectar to make it vegan)
Pinch of Sea Salt
Pinch of Cinnamon
Large spoonful of Almond Butter

Place almonds and pecans (you can use any nuts you like) in food processor or blender and pulse until medium coarse. Add in Cacao Powder, Sea Salt and Cinnamon and pulse. Add in Honey and pulse. Add in Almond Butter and pulse. As it gets thicker you make have to remove and hand mix. Roll into little balls and place on parchment paper. Refrigerate atleast 1 hour before serving.

Nutty Date Balls - Recipe

You all know I'm a sucker for quick, easy, raw, gluten-free snacks...and, most importantly - Kid-Friendly! These whip up in like 5 Minutes and you probably have all the ingredients in the house. Good protein and Omega-3's from the nuts and EVCO, antioxidants from the raw cacao and not too sweet!

Nutty Date Balls:
1 cup raw almonds
1 cup raw walnuts
8-10 pitted dates
1/2 tsp vanilla extract
Big pinch of sea salt
Raw Cacao nibs, approx. 2 tbs.
1 tbs EVCO

Combine the almonds & walnuts in a food processor (or high-powered blender). Pulse the nuts until the mixture is ground into a coarse powder. Add the dates, one at a time, pulsing several times between additions, until each date is well-incorporated. Add the vanilla and a generous pinch of salt. Pulse several more times to distribute the vanilla and salt. Add in EVCO and Cacao Nibs, and again pulse a few more times to evenly distribute. Scoop out mixture, roll into little balls, place on parchment paper and refrigerate for at least 30 minutes before serving. Or, you can press into a baking pan over parchment paper and then cut into bars after it cools.
Enjoy!

Why Quinoa Rocks & Breakfast Recipe

In our family, we LOVE quinoa! I buy it in bulk and use it almost every day. It is the perfect food to start feeding baby, opposed to rice cereal which holds no nutritional value. Nolan eats a bowl of quinoa every morning, and its a great filler with eggs also. Lunch salads get a protein boost and evening dinners are quite filling with veggies and quinoa. Try cooking in almond milk or vegetable broth for a flavor variety.

www.yogamint.com
Quinoa - the staple food of the ancient Incas - is not a grain, but actually a seed related to the spinach family. Quinoa sports all kinds of superfood qualities—this little seed is full of high-quality protein (containing all 9 essential amino acids) and contains more calcium, phosphorous, magnesium, potassium, iron, copper, manganese and zinc than wheat, barley and corn. Studies have shown quinoa to support a healthy cardio-vascular system, enhance weight loss and help fight diabetes, breast cancer and aging.



Cooked quinoa is light, fluffy and a bit crunchy, with a subtle sweet flavor. It cooks and tastes like a grain, making it an excellent gluten-free replacement for grains that feed candida or are difficult to digest. Quinoa is versatile and makes a great breakfast cereal, a tasty protein dish with vegetables or even a cold salad with fruit. Wash quinoa well before cooking and cook some up in just minutes. Move over ordinary grains—quinoa is the new quantum, cool superfood of champions!

Easy Breakfast Recipe:
1 C rinsed quinoa
¼ C toasted unsweetened coconut flakes
¼ C toasted slivered almonds, walnuts or pecans
¼ C golden raisins or cranberries
2 T hemp seeds
1 t cinnamon
Pinch cardamom
1 T agave or maple syrup
Dash sea salt

Cook 1 cup quinoa with 2 cups water in a rice cooker or pot. When quinoa is cooked, add coconut, almonds, raisins, hemp seeds, cardamom, cinnamon, maple syrup or agave, and sea salt and mix together.

This protein-rich breakfast is great for the whole family. Feel free to customize the ingredients. Add fresh berries, bananas, apples or applesauce, dates, etc.

Spiced Pecans - Recipe

Yummy little snack; perfect for a holiday gift to share with friends and family....

Spiced Pecans:
1 egg white
2 Tbs organic agave nectar or raw organic honey
2 cups whole raw organic pecans
2 tsp chili powder
1 tsp ground cinnamon
1 tsp sea salt
1/4 tsp cayenne
(adjust the spices and quantity to your taste....I substituted the chili powder for 1/4 tsp cardamom for a more "Indian" taste.)

Preheat oven to 300*. Line a baking sheet with parchment paper. In a large bowl, lightly whisk egg white; then briefly whisk in agave/honey. Stir in pecans and coat evenly. Add in spices and stir until coated well. Transfer pecans to baking sheet. Bake for about 25 minutes, until the pecans are browned and the coating is dry. Cool completely and store in an airtight container.

http://www.yogajournal.com/

Apricot Squares - Recipe

Easy-to-make, kid-friendly, no added sugar, gluten-free and a QUICK snack to whip up!

1 Cup dried Apricots
1 Cup unsweetened shredded coconut
2 Cup Almond meal/flour
1/2 tsp sea salt
1/4 tsp baking soda
2 large eggs
1 tbs vanilla extract

Preheat oven to 350*. Line an 8" square baking pan with parchment paper. In a large food processor (I did it in my blender), blend the apricots and coconut until crumbly. Pulse in the almond flour. Pour mixture into a large bowl and stir in remaining ingredients until well combined. Press mixture into pan. Bake for 20-25 minutes until firm. Let cool for in pan for approx. 1 hour, then lift out and cut into squares. Enjoy!

reprinted from www.yogajournal.com

Winter Squash Surprise - Recipe

This a fun meal to serve. Everyone gets their own little baby "pumpkin", filled with yummy rice and cranberries.

1 cup wild rice blend, such as Lundberg
2 cups low-sodium vegetable broth
Carnival squash (one per person)
EVOO & EVCO
1 1/2 cups chopped zucchini
1 teaspoon dried rubbed sage
1 tablespoon minced fresh thyme leaves
Dried cranberries
Goat cheese


Winter Squash Surprise


In a medium saucepan, combine rice with broth. Bring to a boil, stir, reduce heat, cover, and simmer for 35 minutes, until just al dente. Remove from heat. Preheat oven to 425°. Cut off top ½ inch of squash; reserve tops. Trim bottoms if necessary to sit level. Scoop out seeds and strings. (save seeds to roast later!) Brush insides with EVOO. Sprinkle with coarse salt and ground pepper. Place squash, cut side down, on a baking sheet. Roast until barely tender, about 20 minutes for small squash, 25 minutes for medium squash. Meanwhile, place 1 tablespoon of EVCO in a large sauté pan over medium heat. Add zucchini and cook until tender but not brown, 5–7 minutes. Add sage and thyme, season with salt and pepper, and stir to coat. Add cooked rice and simmer about 4–5 minutes. Remove from heat; stir in handfull or two cranberries and and goat cheese (approx. 2 oz). Taste, and adjust seasoning. Remove squash from oven when ready. Turn over, spoon rice mixture into each squash and drizzle EVOO over top. Replace squash tops. Arrange squash in a roasting pan. Reduce oven temperature to 375°. Bake squash for 20 minutes; then remove tops and continue to bake until heated through, about 10 minutes more. Remove from oven and let stand 5 minutes before serving. Any additional rice mixture can be added to meal or saved for another time.

Veggie Chips - Recipe

I LOVE making these veggie chips. Super easy and satisfying when you want a little "crunch". In this pic, I made sweet potatoes, green beans, apples and zucchini, but you can do anything. Carrots, pears and bananas are great too! You can lightly S&P, or add more flavors like cinnamon, sugar, curry, cayenne, etc. and throw them in the dehydrator. I also have been using a Mandolin to get those "perfectly" sliced pieces!

Fruit Cobbler - Recipe

This easy recipe is vegan, offers fiber and omega-3, can be served hot or cold and can be made with a variety of fruits, whatever is in season.

Fruit Cobbler:
1 1/2 cups rolled oats
1/2 cup almond meal
1/2 cup sugar (coconut or date is good)
2 Tbs ground flaxseed
1 cup + 2 Tbs spelt flour (divided)
1/4 tsp salt
1/4 tsp baking soda
2 tsp vanilla extract
1/2 cup EVCO, melted
2-4 Tbs water
1/2 tsp ground cinnamon
2 cups, or more, diced fruit: strawberries, apples, pears, blueberries, etc.

Preheat over to 350*. Line a 8"x8" baking dish with parchment paper. In a mixing bowl, place oats, almoond meal, sugar, flaxseed, 1 cup of spelt, salt, baking soda and vanilla; toss to combine. Use two forks to work in the EVCO. Add water, 1 Tbs at a time until the mixture resembles small peas. Remove 1 cup of oat mixture and set aside. Press remaining mixture into prepared pan. Bake 25 minutes or until nicely browned. While its in the oven, place 2 Tbs spelt flour and cinnamon in bowl. Stir in fruit until well coated. Spread fuit over hot crust when ready. Sprinkle top evenly with reserved oat mixture and press gently. Return to oven and bake for 20 minutes or more until top is golden brown. Remove and cool. Can be served warm or cold....amazing with coconut icecream!

Baked Coconut Lentils - Recipe

This is a delicious Indian-inspired version of baked beans from Whole Foods. Experiment with the spices, dates and coconut - add or subtract as needed. Tastes even better second day around.
Baked Coconut Lentils:
1 tablespoon EV Organic Coconut Oil
1 yellow onion, chopped
1 teaspoon ground ginger
1/2 teaspoon Turmeric
1 pound Organic Lentils
1 cup pitted dates, chopped
2 teaspoons gluten-free reduced-sodium tamari soy sauce
1/2 cup shredded coconut

In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minute. Add 6 cups water, lentils and dates and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Preheat oven to 350°F. Stir in tamari and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15 to 20 minutes longer or until lentils are tender and coconut is golden.