Monday, November 28, 2011

Citrus and Pomegranate Kale Salad

This kale salad is refreshing and easy to make.  You can use any kind of citrus you like I used Cara Cara oranges in this particular one which are similar to the taste of a blood orange.

I made this kale salad at my last yoga retreat I hosted and the ladies boasted about how pretty and clean it tasted.  Plus, I added it to my Thanksgiving menu to balance out the meal a little more instead of just serving heavy foods.


Ingredients:
1 bundle of kale
2 oranges of your choice
1/3 cup of pomegranate seeds
2 tbsps. of extra virgin olive oil, plus some for drizzling

***You might buy an extra orange in case your oranges aren't very juicy because you will need a juice from a whole orange if that is the case.***  But, oranges are pretty juicy this time of the year though.


Wash kale good and then remove stem from the middle and chop kale leaves into bite size pieces.  Place into a medium bowl and drizzle some olive oil over kale and massage into leaves and set aside for 5-7 minutes so kale can wilt a little.
Cut oranges in half and remove in segments leaving a half of an orange in tact to use for the juice.  In a small bowl take 2 tbsps. of extra virgin olive oil and juice from half of an orange and stir well.
Add the orange segments, pom seeds and dressing to kale and mix well.  Keep chilled until ready to serve.

This salad is really pretty for the holidays because the colors are just so bright!!

Tuesday, November 22, 2011

Simple Cranberry Sauce

This is a easy recipe to make your own cranberry sauce instead of using canned cranberry sauce.

Use a natural sweetener like agave nectar, maple syrup, or brown rice syrup instead of white sugar.

Ingredients:
4 cups of fresh cranberries
1/2 cup natural sweetener of your choice
Juice from an orange
Zest of an orange

Wash your cranberries good and then place into a saucepan with sweetener and juice from an orange and zest.  Bring to a slow boil and then cover and when the berries start to burst turn off.  Transfer sauce to a bowl and refrigerate to chill.

Easy enough and enjoy!

Thursday, November 17, 2011

6 Foods That Make You Hungrier

No matter how much you eat of certain foods you still don't feel satisfied.  Nothing beats whole foods for satisfying your appetite.  Sugary foods and drinks leave you unsatisfied and wanting more.

6 Foods That Make You Hungrier

1.  Chewing Gum-Chewing Gum stimulates the gastric juices, producing saliva. According to Faddiets.com the saliva that produced while chewing gum goes down to the stomach and fools it thinking that food has been digested making you hungrier.

2.  Diet Soda-Even though the label reads diet studies show that diet sodas make you hungrier.

3.  High Fructose Corn Syrup-HFCS interferes with the body's metabolism so that a person can't stop eating.  It's hard to control the cravings because hfcs slows down the secretion of leptin in the body.
Leptin is a secretion in the body that let's you know when your full and to stop eating.

4.  Frozen Dinners-Frozen dinners especially those diet dinners just don't have enough calories to satisfy you.  There's not enough roughage in the dinners to expand in the stomach to fill you up.  You really need to limit frozen dinners and if you eat one add fruit and/or veggies with them.

5.  Pastries and Baked Goods-Full of white flour and sugar that has no fiber or nutrients.  These little goodies will sending you crashing hard after you have eaten your share.

6.  Breakfast Bars-Unless breakfast bars are loaded with protein and minimally sweetened, they are basically the same as a pastry.  There are some pretty good organic bars out there.  But all and all it's best to start your day on a good old fashioned bowl of oatmeal with fruit and nuts.




Source:PlanetGreen.Discovery

Tuesday, November 15, 2011

Sweet Potato Pie with Gingersnap Crust

I made this for one of my desserts last Thanksgiving and everyone thought it was wonderful.  This is a spin off on a recipe I got from Clean Food by Terry Walters.  I am not a pumpkin pie person so I switched up the pumpkin for sweet potatoes.  Go for the pumpkin if that suits your fancy.

Ingredients:

Crust
2 heaping cups of gingersnaps
1/4 cup of canola oil or I use coconut oil
1/4 cup of maple syrup

Filling
12 ounces of silken tofu firm or extra firm
2 cups of sweet potato puree
1/2 cup of maple syrup
1 tsp. vanilla extract
1 tbsp. of pumpkin pie spice


Preheat oven to 350 degrees

Crush cookies in a bag with rolling pin or stick in food processor and pulse until crumbly.  Place crumbs in a bowl and add oil and maple syrup and stir until mixture sticks together.  Add mixture to greased 9 inch pie plate and press down.

Wrap tofu into paper towels and press out excess water.  In a food processor add tofu and mix until smooth.  Scrap down sides and mix again.  Add all remaining filling ingredients and process until well combined and smooth.  Pour mixture over pie crust, and cover sides with foil to keep from burning and bake 50 minutes or until lightly brown.  Remove and let cool and serve.

Wednesday, November 9, 2011

Lentil Stew

Lentil Stew is one of my favorites to make throughout the fall and winter season.

Plus, it's quick and easy.

Makes 4-6 servings

Ingredients

2 large baking potatoes peeled and diced
3 carrots peeled and diced
3 stalks of celery diced
1 medium yellow onion diced
1 14.5 ounce can of diced tomatoes
1 cup of lentils (I use green lentils)
1 32 ounce container of vegetable broth
1 tbsp. extra virgin olive oil
1 1/2 tsp. of paprika
1 tsp. of Italian seasoning
Sea salt and cracked pepper to taste


In a large stock pot over medium heat add evoo.  Once evoo starts to heat up add onion and cook for 2-3 minutes and then add the paprika and cook another 2 minutes and begin to add potatoes, carrots, celery, Italian seasoning, salt and pepper and cook about 5-7 minutes before adding the can of tomatoes.

After you add in the can of tomatoes start pouring in the vegetable broth.  Bring everything up to a very slow boil and then add the cup of lentils and cover and reduce heat to a simmer.  Cook until the vegetables are tender about 45-60 minutes.

Let your stew sit if you have the time because it always tastes better once the flavors really mesh together.  So cook early in the day and then serve in the evening.

Get some really good rustic bread to serve with the lentil stew and YUM!

Monday, November 7, 2011

Be Here Now

So I hosted a yoga retreat over the weekend with a small group of ladies.  The theme for the weekend was "Be Present".  I have been practicing the past few months mindfulness.  You never realize how much you are out of your head until you start practicing mindfulness.

I have always told my students that the physical practice isn't the hard part it's the meditation the letting go that's the hardest.  I know for me this is very true.  My mind is always thinking about what I need to do next.  So it has been very interesting practicing mindfulness from talking to people and really listening to them, walking my dog, eating and just plain old being.  Really taking in each moment of what I am doing and when I realize I am someone other than in the now drawing my mind back to it.

One of the ladies that went on the retreat sent me this clip that came upon her today that went perfectly with the weekend practice Be Here Now.

Challenge yourself to living in the now and I do mean it's a challenge but worth every minute you put into it.  You will see how things begin to change and how you truly enjoy life more when fully being present.

Let me know how living in the now has worked in your life.