RECIPE: Gorgeous Fruit Salad

When my husband and I lived / worked in New Zealand, we thought it funny when the Kiwi’s described their foods, especially desserts, as “gorgeous”.  We’d only used that term to describe appearance, not taste. Well world, have I got a gorgeous (looking and testing) simple, summer salad for you!  Bring it to any and all social gatherings!  It will be the most beautiful dish at the soiree.  If you want to keep it local and seasonal, swap strawberries for apples (which are technically a fall / winter fruit, but because we’re Americans, we eat fruit from any season all year long)

(Side RANT: Apples are on the Dirty Dozen, meaning they are one of the most heavily sprayed-with-pesticides fruit available–so buy the organic ones, especially if you are feeding kids.

DDT, you know that pesticide they sprayed on fruit, that was banned in the USA in the 1970’s because all the birds were dying? Guess who the world’s largest exporter of DDT is? Yep, ‘Merica. We sell it to other countries, who then spray it on their crops, then sell those crops back to us, with heaping doses of toxic chemicals. And we all wonder why cancer, ADHD, and Alzheimer’s in on the rise?)

kiwi salad

In a bowl combine the following:

1 quart of strawberries, sliced OR 3 fuji apples, cubed with lemon juice

1 pint organic blueberries

2 kiwi fruit peeled and sliced

Gorgeous!

RECIPE: Simple Spring Salad

Some people taste soap when they eat cilantro.  Stinks to be them!  This salad is easy to make and is a crowd pleaser! (Unless you’re the soapy cilantro type)

Spring salad

In a large bowl combine:

2 cups spinach

2 cups arugula

1 avocado, diced

1/2 can corn  OR even better, the kernels from 2 roasted ears of corn

3 celery stocks, chopped

1/8-1/4 cup pumpkin seeds

1 bunch cilantro to garnish

(optional 1/4 cup chopped jicama and 1/4 cup chopped red onion)

 

And I like it with this simple salad dressing:

1/2 cup Olive Oil

1/2 lemon squeezed

1 tsp yellow mustard

1 tsp maple syrup

salt and pepper

RECIPE: Coconut Matcha Smoothie

Still haven’t tried Matcha? Or maybe you’re a major Matcha lover? Either way, this is a great smoothie to experience all the health benefit s of Matcha.
matcha smoothie2
Quick catch up.
What is Matcha? It’s a specially grown and processed green tea powder that has a perking but calming effect. I could use both more perk and more calm. Check. Matcha has 137 x the antioxidants as green tea. Check, check.
So how do I get it? Well, since it’s all the rage at the moment, it’s either in stores (Trader Joe’s has it) or coming to a store near you. But you can buy it on line.  The trouble is finding a quality source. Be careful, most Match Lattes or Latte powder are loaded with sugar and dairy solids.  Best to get the pure matcha (a little bit goes a LONG way) and mix with ingredients you like.
Like this:
matcha
IN A BLENDER COMBINE:
2 cups coconut milk
1/2 cup water
1/2 large frozen banana (or 1 small frozen)
1 to 2 tablespoons coconut oil
3 dashes of cinnamon
2 tablespoons unsweetened coconut
2 Tbsp hemp seeds
1 Tbsp matcha powder

RANT: Your Kids Will Eat What You Do

If you’ve ever had a 12 month old, you know they want what you have.  They want your phone, your keys, your coffee.  The same is true at meal time.  If you’re eating chips, they’ll want chips.  If you’re eating salad, they are 100% more likely to explore the texture of your salad, than if they’ve never seen you eating greens.

I’m not saying broccoli will be their favorite food –especially if they’ve already had ice cream. But, I am saying if you’re eating healthy foods, they’re more likely to grow up eating healthy foods.

Veggies

When feeding your kids, the two most important things to remember are:

  1. KEEP TRYING. Kids may spit out tomatoes the first 9 times they try them.  But if you don’t keep trying, they’ll never get the nutrition their little brains and bodies need.  It takes 10-20 exposures to adjust taste. (This is true for adults too!)  Often it’s the texture, not the taste, they are repelled by.  Seeing healthy foods over and over, makes them more familiar. And familiar = comfort. Just keep trying!
  2. PACKAGED FOOD is devoid of nutrition and packed with harmful chemicals!  Packaged foods are made (in a factory) in mass to make money — not insure our kids’ health.  Food additives are linked to hyperactivity, tooth decay, childhood diabetes, obesity, learning disabilities, problems concentrating and depression. So do yourself and your kids a favor, make eating REAL foods a part of your family’s daily life.

 

Remember, your kids eat what you do. So eat how you should. Lots of plants, limit packages!

RECIPE: Hemp Seed Pesto

Love Pesto? Is it weird to want to rub fresh basil leaves all over me? That fragrance, so crisp and clean.  I can’t help but pause and sniff it in once I’ve plucked off a fresh leaf.  But, I digress…

Pesto…it’s not just for pasta!  Make some to smear on sandwiches instead of mustard or mayo, scramble it in eggs, add a dollop to a cracker with a smidgeon of salmon, or smother it on shrimp or chicken.

A client recently sent me a clever recipe for kale and hemp seed pesto, that I reworked to retain my friend, basil.  This is a great option for folks with nut allergy!

Hemp Seeds are a protein rich superfood! Basil is an alkaline cancer-fighter, garlic lowers cholesterol and keep vampires away (2 birds, on stone) and lemon helps detoxify!

Hemp Heart Pesto

INGREDIENTS:

1/2 cup Hemp Seeds (hemp hearts)

1 Garlic clove, chopped or pressed

2 cups Basil, chopped

2 Tbsp lemon juice

1/4 cup Olive Oil

Sea Salt and ground Pepper to Taste

INSTRUCTIONS:

In a blender combine the above ingredients; start with hemp seeds and garlic, add basil , lemon juice and spices, finish with olive oil.  Use a spatula to scrape in to glass container for storage.

Makes about 1/2 cup (which is a lot of pesto!) Store what you don’t use immediately in a jar in fridge for a week or so. Freeze what you won’t use in near future. Or use as a facial masque. (not really…though maybe?)

RECIPE: Healthy Breakfast Muffin Bars

Tired of spending heaps on “bars” that are packed with sugar?

Need a quick treat that keeps you sated all morning long?

Have a taste of these breakfast cups!

Depending on the kind of oats you use, they can be gluten Free and oh so nutritious. Pump up the protein by adding nuts or seeds. You can also make them more dessert-ish by adding dark chocolate chips to the mix.

granola bars

INSTRUCTIONS:

Preheat oven to 375

In a mixing bowl combine:

1 1/2 cup Rolled oats (I use Trader Joe’s gluten free)

3/4 cup coconut sugar (I use TJ’s organic)  or maple syrup to minimize the glycemic load

(though you could use brown sugar if you’re going all desserty)

2 eggs (farm fresh hormone free, of course)

1/2-3/4 cup peanut butter

1/8 cup softened butter

3/4 tsp baking soda

6 oz chocolate chips*

1/4 chopped walnuts or sunflower seeds*

 

* optional

Pour concoction in to greased (I use butter or coconut oil) muffin pan and bake for 10-15 minutes. Alternatively, you can pour in to greased glass dish and cut in to bars. Either way, viola!, breakfast is made for the week!