Food

The Gifts of Citrus: Holiday Must-Makes! :)

Why go citrus?

  • they boost our immune system – according to a ‘comprehensive study’ by the Linus Pauling Institute at Oregon State University, a daily intake of 400 milligrams of vitamin C is recommended
  • helps boost our “good” HDL cholesterol and lowers the “bad”
  • limonoids, an antioxidant found in most citrus may help ‘guard against stomach, lung, breast and skin cancer
  • adds a ‘little sunshine to every meal’

Mulled Wine by Kathy Megyeri

1 orange, sliced and seeded

1 cup cranberries

1/2 cup sugar

2 cups water

1 teaspoon ground cloves

2 teaspoons cinnamon

1 bottle robust red wine

splash of brandy (optional)

rosemary for garnish

  • combine orange, cranberries, sugar, water, cloves and cinnamon in a large stainless steel or enameled pot (not aluminum).
  • slowly bring to boil, reduce heat and simmer for 15 minutes
  • reduce heat, add wine (and optional brandy) and slowly reheat (do not boil out the alcohol).
  • serve warm in glass mugs (optional) with rosemary as garnish

*Putting this in a slow cooker on low will help make the house smell great!  Any leftovers can be stored in the refrigerator for 3 to 5 days.f+xdevv     help keep themselves warm during the cold winter months.  As they conquered Europe throughout the next century, mulled wine grew in popularity and ‘spread across the regions’.

This drink is definitely one to consider making for various occasions, whether they be with a group or solo…both work and would be fabulous!  🙂

Moroccan Spiced Orange Slices with Orange Blossom Water

5 medium to large navel or large blood oranges

3 tablespoons orange blossom water

1 teaspoon ground cinnamon

2 tablespoons honey or date sugar

pomegranate, seeded

1 1/2 to 2 tablespoons coarsely chopped unsalted pistachios

8 to 10 mint leaves, chopped or torn, for garnish

Slice each orange across the core into 1/4-inch slices, six per orange, reserving any juice that runs.

Spread the orange slices around, overlapping them, forming a circle and filling in “the hole” with three overlapped slices.

Drizzle the orange blossom water and any reserved orange juice over the fruit.  Evenly sprinkle on cinnamon using a fine sieve and a ‘generous drizzle’ of honey.

Let the oranges chill for at least for one hour.

When ready, sprinkle with the pomegranate seeds, pistachios and mint.

Yields: 4 to 5 servings

Sounds yum!

And, then, there’s this one…

Meyer Lemon Chia Seed Bowl with Tangerines

1/4 heaping cup chia seeds

1 1/2 cups dairy or non-dairy milk

2 tablespoons maple syrup, or to taste

1 tablespoon lemon juice (or other citrus juice)

pinch of sea salt

1/2 teaspoon lemon zest

fresh tangerine segments for garnish

Stir all of the ingredients in a bowl, cover and chill for at least one hour.

To serve, spoon the chia seed mixture into bowls and garnish with tangerine segments.

So!  There you go!  Definitely some things to consider for this splendid holiday season.  🙂

Love you,

Lisa

P.S.

I think about you all of the time, wishing I could get on here more often.  Hope this reaches you well.

 

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Food, Organic, Uncategorized

Pumpkin Spice Cupcakes with Chocolate Frosting. Sounds YUM! :)

Tis the season for pumpkin.  Let’s make these!

Preheat the oven to 350 degrees.

Ingredients:

2 cups of flour of your choice.  We use all-purpose organic.

1 1/2 cups of sugar

2 spoonfuls of chia or flax seed or both

1 tablespoon of pumpkin pie spice

I teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon sea salt

4 eggs or 8 egg whites or a combination

3/4 cup of coconut oil

1/2 carrot juice

1 teaspoon vanilla extract

Frosting:

3/4 cashew butter

1/2 cup cacao

1/2 coconut oil

1/2 cup maple butter or raw honey

1 teaspoon vanilla extract

Preparation:

‘In one bowl, combine flour, salt, pumpkin pie spice, baking powder, baking soda and flax and/or chia seed.  In another bowl, thoroughly combine the remaining ingredients. Slowly pour the dry ingredients into the wet ingredients using a hand-held mixer.  Place cupcake liners into 18 cupcake pan spots and pour batter equally into each.  Bake 20 – 25 minutes.  To make frosting, place all ingredients into a food processor or high-speed blender and blend until smooth.  Refrigerate frosting for about 20 minutes to help it solidify, and then spread on cooled cupcakes.  Because there is coconut oil in the frosting, if left out at room temperature too long, it will begin to melt.  I suggest storing the frosted cupcakes in the refrigerator for up to one week.  Remove them from refrigerator 15 minutes prior to serving so the frosting is perfect consistency.’

Sound yum?

Go for it.  Try ’em!

We sure will!

:),

Lisa

Food, Organic

Recipe We’re Trying Today!: White Bean – Miso Spread

Love the versatility, simplicity and flavors of this recipe.  We shall see!

1 15-ounce can white beans (navy, great Northern, or cannellini), drained and rinsed

3 tablespoons mellow white miso paste

2 tablespoons almond butter (optional)

3 cloves garlic, minced

2 teaspoons granulated onion

1/2 teaspoon cayenne pepper (optional)

  1.  Add all ingredients to the bowl of a food processor and puree until smooth and creamy.

 

Campbell, L. (2015). The China Study, Quick and Easy Cookbook. Dallas, Texas: Ben Bella Books.

Food, Organic

Family Favorite Recipe: Thai Bean Spread ~ Yum!

We made this today, and, oh, my!  It’s delicious!  All of the flavors marry well, and, there are a lot of flavors!  Hope you decide to try.  🙂

(We doubled this recipe.)

1 15-ounce can garbanzo beans (chickpeas), drained and rinsed

3 tablespoons almond butter (optional) – WOULD DEFINITELY RECOMMEND USING THIS!

1/4 cup lime juice

2 tablespoons low-sodium soy sauce or tamari, more or less to taste

1 medium carrot, grated

1 Thai red chili or 1 small jalapeno pepper, seeded and minced (optional) – WOULD DEFINITELY RECOMMEND USING THIS, AS WELL!

1/4 cup sliced green onion

1/4 cup finely chopped fresh cilantro

2 cloves garlic, minced

  1. Combine the garbanzo bans, almond butter, lime juice, and soy sauce in a food processor and process until smooth and creamy.
  2. Spoon the mixture into a mixing bowl; add the remaining ingredients and mix well.

Super easy and super yummy!

Love,

me xoxo

 

Food, Health and Wellness, Organic

Health and Wellness Tip: Perhaps, A Smoothie? a.k.a. MEAL In A Glass?! See tips…

Smoothies are fun for everyone!  Our family likes to call them “fruit swirls”.  Whatever your family’s name is or will be for them, it’s a guarantee your little people will enjoy them and, they won’t even complain that they are eating a bunch of healthy green stuff, too!  (sneeeaky 😉

Here are some tips that we’d like to follow when we whip up these bad boys…to get the most bang for our buck, you know what I’m saying?  😛

TIP #1:  Pour in your liquids first for the smoothest consistency.  Then, do as follows:

  • add in any powders (protein, cacao, superfoods)
  • cover with soft items (berries, avocados, bananas, cucumbers)
  • hard ingredients next (frozen fruit, raw fibrous vegetables)
  • last, add ice

TIP #2: Soak your raw nuts, seeds or oats first.  

  • cover the item in boiling water for 10 minutes, rinse thoroughly, and add to the blender

TIP #3: Choose high-quality, easily-digestible protein powders.

  • organic, raw, sprouted
  • 1 tablespoon or 1 scoop to start; can leave a powdery aftertaste if too much is used

TIP #4: Bump up the nutritional value of your smoothie by putting in add-ins (1 tsp – 1 tbl)

  • chia, flax, or hemp seeds
  • or, 1/4 – 1/2 tsp. of green powders…spirulina or chlorella…or, 1/2 – 1 tsp. of wheatgrass powder; “good” bacteria…1/2 tsp. probiotic powder
  • 1 tsp. to 1 tbl. of healthy fats…olive, hemp, flax, pumpkin seed, macadamia nut, coconut, and avocado

TIP#5: Add in an extract if your smoothie is need of flavor (1 or more of the following):

  • extracts: almond, mint, vanilla
  • fresh citrus zest; fresh herbs: mint, basil, parsley, cilantro
  • ground spices: cloves, nutmeg, ginger, cardamon, cinnamon
  • lemon, orange or lime juice
  • raw cacao or unsweetened cocoa powder

TIP #6: Use frozen vegetables.  

  • flavor is different than fresh (you just may be able to use broccoli or brussel sprouts)
  • adds convenient nutrition
  • reduces flavor sensitivity
  • gives a frosty texture

*Clean blender right away with warm soapy water to avoid stress.  😛

Have fun smoothie making!

~Lisa

P.S.

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