My daughter is a big fan of this smoothie! Tart, yet sweet and such a beautiful colour. A great way to nourish her little, itty- bitty body.
1/2 dragon fruit (I used the the red variety)
1 small handful of raspberries
1 golden kiwi
1 TBSP coconut oil
Additional water to reach desired consistency
- Blend and top with fresh berries.
Here are five things I do everything to keep my mind, body and soul feeling good.
- I start my day with a solid breakfast. This can mean something different to everyone but for me it means I eat things that I feel good about. My head might think about eating something naughty, my body wants differently. If I eat a good proper breakfast I am motivated to make better choices throughout my entire day. I choose to begin my day with veggies and then build around whatever I have in the fridge. Most often I make veggies with a gluten free grain which has been soaked overnight and cooked in bone broth,. Other days I have veggies with eggs, veggies in soup, or just plain steamed veggies with raw Greek olive oil, lemon and sea salt. Whatever it is, love it all. What you eat and I eat might entirely different. The point is to make your first meal count.
- I use a Netti Pot and flush my nose with a sea salt saline rinse everyday. Living in Hong Kong, the pollution can wreak havoc on my sinuses. Using my Netti Pot has saved me from ENT appointments and unneeded antibiotics. I bought my Netti Pot on Iherb, but they are pretty easy to find. Throw in some warm water and sea salt and you are good to go.
- I connect. This changes day to day but the point is I do it everyday. Today connecting was both meditation and yoga. Yesterday it was earthing.
- I scrape my tongue right when I get up. This removes yucky bacteria and toxic residue from my system, improves the taste of food on my palate, and cleanses the internal organs , as the tongue is energetically connected with the whole body system. Tongue scrapers are inexpensive and fun to use. You can also throw in a coconut oil rinse and can “pull” additional toxins from your system.
- I learn something new, and most often it is about my passion. This constantly challenges my brain and keeps me on my toes. Mozart, Einstein, and Michelangelo all became masters of their crafts by putting in the time everyday to learn about what they loved. I recommend reading Bounce, by Author Syed, which explains that it is time, not talent, that paves the way to success.
This recipe shows another variation to traditional almond milk, which is most commonly seen and used in recipes.
1 large cup liquid (water kefir, rejuvelac, water)
Handful of walnuts (pre-soaked)*
5-6 dried apricots
1. Blend until smooth.
*Soaking nuts tends to makes food more yin in nature so if you are looking to replenish yang you might want to avoid soaking the walnuts.
Making any nut milk is very easy. A handful of nuts and water will make you a delicious nutmilk, and whether or not you pre-soak your nuts or strain your milk it is up to you. I have a vitamix so the nuts in my smoothies pretty much melt away, but if you have a traditional blender you might want to use a strainer.
Adding in fruit turns traditional nutmilk into a party. Just think of all the colors and tastes that can be made. The good news is that if you don’t have any fresh fruit on hand you can use dried fruit in its place. In some cases using dried fruit might be preferred as it is very nourishing for the body, especially for the blood.
This smoothie is great for couples that are trying to conceive and can also soothe a nagging cough~ just don’t serve it too cold!
Every now and then I crave a fresh, creamy, homemade glass of nutmilk, which I believe tastes best when mixed with juicy fruit and spices. Especially now with the hot Hong Kong weather, a smoothie like this one can really hit the spot. Making your own nutmilk is so simple you will wonder why you ever bought nutmilk in the first place.
Bursting with vitamin C, calcium and antioxidants. And good for your libido!
Raspberry Cashew Milk
1/4 cup raspberries
2 golden kiwis
2 TBSP raw cashews
1/2 cup filtered water (add more or less for desired consistency)
1 drop nutmeg essential oil/ dash ground nutmeg (optional)
1l Pop in your blender until nice and buttery.
Feel free to serve this milk alongside your oatmeal, as a base for your protein shake or drink it just as it is. Enjoy!
This is my version of the PERFECT breakfast. To me I see a plate full of medicine. It has veggies, healthy fats, fermented foods, life-enhancing spices and a bit of protein. It is colorful, easy to make and full of flavor. Bring it on.
This is how to make this medicinal dish in four simple steps:
- Sautee two handfuls of fresh/frozen spinach with coconut oil until cooked through. Set aside on a serving plate.
- Fry an egg in some coconut oil and place on spinach.
- Sprinkle with curcumin/turmeric*, sea salt and black pepper.
- Finish with a splash of fermented cabbage. Viola!
*A little more about curcumin:
Curcumin is a compound found in turmeric, which is a spice in the ginger family. High amounts of curcumin have been shown to reduce inflammation, to combat yeast/candida and to increase glutathione levels. I have attached a link to a product both my daughter and I use called Enhansa. I have no affiliation with the company.
Chinese Yam is known for various healing properties and most constitutions benefit from this food source, as it is easy to digest and can be eaten over long periods of time. Chinese Yam is known to boost the immune system, strengthen the spleen and tonify the kidneys, all important for conception.
Wild yam has some interesting facts associated with it. Those African tribes that consume the largest amounts of wild yam also have the highest incidents of twins. My father was a twin and my mother had twins so I figure why not throw some in my diet and see what happens 🙂
So without further a due here is my yummy pancake recipe, which is gluten, dairy and sugar free.
Chinese yam pancakes with black tahini.
This recipe is both simple and quick. In less than 10 minutes I had a delicious, medicinal meal ready just for me.
1/4 cup chinese yam powder (I used half chinese yam and half wild yam powder)
splash of water to make pancake batter consistency
sweetener of choice
almond or vanilla extract
spices: cinnamon, cardamon, ginger, cloves, nutmeg
Seeds: hemp, chia, flax
- Mix egg and yam powder with any extras of choice. Beat in water with a fork until you have reached a pancake-like consistency. (Runnier than yogurt but a little bit thicker than melted ice cream.)
- Cook in a pan with a bit of olive oil over medium heat, about 2 minutes each side.
- Top with your favourite toppings and serve with a LARGE side of veggies.
A quick and simple recipe that does not lack flavor. These beauties comes out a bit more dense and moist than the average cupcake which makes each bite that much more desirable. Makes 6 cupcakes.
1 cup GF flour *
1 TBSP cinnamon (plus a dash of cloves, allspice, nutmeg, and sea salt)
1/2 cup nut-buttermilk (any nutmilk with 1/2 tsp lemon juice or organic apple cider vinegar- allow to sit 10 minutes before adding)
4 TBSP organic butter or coconut oil
2 eggs, blended
1/3 cup rapadura, date or coconut sugar**
1 tsp almond extract
Fluffy Vanilla Frosting
4 oz organic cream cheese or coconut cream, room temperature
1 oz organic butter, room temperature
1 TBSP raw honey or a few drops of Stevia
1 TSP vanilla
- Cream butter and sugar till fluffy. Add eggs, almond extract and milk one ingredient at a time.
- Combine dry ingredients in a separate bowl and then add to wet mixture till evenly combined.
- Pour into cupcake liners and bake at 180C for 20-25 minutes.
- Whip together butter and cream cheese and add vanilla. Add honey, depending on desired sweetness you may want to add more or less. Set in refrigerator for one hour or so to harden.
- Once cupcakes are cool and frosting has had time to set, drop one luscious spoonful on to each cupcake.
*You can use any flour of choice, just note that some flours might be drier than others and change the consistency of your cupcake. I find that my cupcakes come out best when I mix a 2-3 different flours together. My favorite combination is brown rice and oat. I use the following gluten-free flours: brown rice, oat, millet, buckwheat, amaranth, quinoa, chickpea, garbanzo and water chestnut.
**Rapadura is dehydrated whole cane sugar. It is full of minerals and not as sweet as traditional sugar. You can use any sugar of choice, however if using maple syrup or honey, you will need to add 1-2 TBSPs of extra flour to counterbalance the extra moisture. Another option is stevia. I use an organic vanilla stevia that tastes great in recipes like this one.