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Purple potatoes, kohl robbie & how to use them

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Purple potatoes, kohl robbie & how to use them
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freshly harvested purple potatoes

I could not be more excited about these gems. The potato is SO versatile, especially this one, with its medium starch level, offering soups, mashing, baking and salads a great texture.  These are acceptable at every meal.

Purple is by far my favorite color, eating it is a pure pleasure!

These gems will make frequent appearances on our table, considering I have 12#s of them.

Purple potatoes are comparable to the good ol’ russet in nutrition facts, a bit of protein, some fiber, substantial levels of potassium. Potassium plays a crucial role, along with sodium, in regulating our blood pressure. Purple potatoes are super special because of their antioxidant levels. Anthocyanin is a pigment that creates the purple color in the potatoes and also acts as an antioxidant. In this modern world we need to saturate ourselves in antioxidants!

This recipe goes down in the Mustgos category.

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purple potatoes, oyster mushrooms, kohl robbie

Sunday Mustgos

(This served 3 people)

2 t extra virgin coconut oil (or butter)

2 t freshly ground cumin seeds

3 cups of  purple potatoes,washed, not peeled and cut into bit sized pieces

3 cloves of garlic, chopped finely

1/3 cup high quality broth or water

1 kohl robbie bulb, grated – leaves washed & ribboned

1 cup mushrooms (I used oysters), chopped

salt & pepper to taste

Heat oil in saute pan over medium, when melted minced garlic. Stir/saute for about 1 minute, add ground cumin seed. Stir/saute for about 5 minutes until garlic starts to brown and cumin smells amazing. Next add potatoes toss and cover with oil & spices, then add the  chopped mushrooms. Combine flavors and stir/saute for about 2 minutes. Add broth, bring to a quick boil, reduce heat and cover for about 8 minutes. Meanwhile, peel and grate kohl robbie and ribbon the leaves. When potatoes and mushrooms are almost finished add the greens to the top, recover and let them steam for about  minute.

Serve in bowl with grated kohl robbie on top. This is healthy & hearty meal that your whole family will love.

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Stop by my website  and check out some more holistic nutrition and lifestyle solutions.

Calming the Fire: Summer Cool down, anti-inflammatory and detox is a top-notch homestudy program for some accessible preventative tools.  Prevention, as far as I am concerned, is one of the best cures!

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Treasure chest of the sea (weeds)

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This nutritional treasure chest may be an ingredient that is a bit foreign to you. SEAWEEDS are nutrient dense plants that are consumed world wide. Coastal cultures on every continent have enjoyed these (formerly slimy) plants for ages as staples of their diets.

Seaweed is a treasure chest of minerals! Iodine, potassium, iron, calcium, phosphorus & magnesium are commonly found in many varieties of seaweeds. Then there are the trace minerals: selenium, nickel, zinc, copper, rubidium & molebdenum. These minerals are rarely found in land grown veggies anymore. Also, many varieties have a fair amount of amino acids (building blocks of protein), B vitamins, vitamins C& A and a plethora of anti-oxidants,

What does all of this mean?

Your cells love this stuff! Your digestive tract appreciates the help, your liver likes the boost, free roaming oxidized cells will be eaten up AND your bones & joints will absorb more of their favorite minerals. Seaweeds are versatile, calming & alkaline.

Add seaweed to soups, sauces, salads & beverages, or make kelp chips!

Nori is the easiest more palatable for most people, initially. Keep your eyes peeled for seaweed snacks, which are widely available and a great place to start enjoying the ocean’s treasure.

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Nori

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Kombu

Do you make your own beans? Next time you boil beans add 4-6″ of Kombu to the cooking water (it will disintegrate after about 2 hours) Kombu contains a glutamic acid that will tenderize the proteins of the beans, hence making them easier to digest, which subsequently means less gas. No more magical fruit!

Our community pantry is my main source 
Often co-ops will have a variety in their bulk food selections 
Mountain Rose Herbs
Asian food stores will always have a good, affordable varieties

So the next time you are in your kitchen wondering what you really want, think of seas vegetables!

Hijiki Salad 
(makes 2 servings)
1 c hijiki
1 ½ c water
2 t coconut oil
1 leek chopped and rinsed
1 medium cucumber, sliced
1 carrot, grated
dressing:
2 T vinegar of choice (apple cider or rice wine preferably)
1 T tamari
1t turmeric
S & P
Rinse hijiki in a colander then transfer seaweed into a sauce pan soak in 1c. water for 10 minutes. Bring water/seaweed to a boil and cook uncovered for 5 minutes. Add ½ c water, lower heat, cover & simmer for 20 minutes.
While seaweed is cooking, saute leek in coconut oil & salt/pepper for about 10 minutes on medium. Add grated carrot and cucumber to a bowl with dressing. Once seaweed & leek are finished combine with raw veggies and toss

Enjoy playing with seaweeds. Do you have much experience? Where will you start?

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Look out for this summer’s 2 week detox home course, Coolade. You’ll learn about inflammation and how to combat it with food, herbs and lifestyle adjustments.  Learn about inflammation now and you will be able to dial in powerful preventative habits. Once you know how to combat inflammation you are a super hero with anti-aging powers and disease fighting tactics! This summer’s course will be a bolt of well being!

Coolade, will be released on July 5th

Home courses work so well because you go at your own pace. Included in the course are 4 chapters, with accessible information on inflammation. How & why in this modern world.  Recipes to counter it’s wear and tear on your systems. In depth information on how to take care of your skin (your biggest organ and main tale teller of what is going on inside). Stress busting tactics you can use anywhere and home exercise routines that you’ll love to sweat to. Resources, links and support compliment it all so you can go as far as you want in understanding the subject.  You can take the steps to turn back the hands of time and fill your body full up with anti-oxidants, healthy oils and delicious summer  beverages.

Are you in?

Ode to the steamer

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I love my steamer. It gets more use than most tools in my kitchen. For the most part, I like quick & nutritious outcomes for my meals, so the steamer really suits my mission.

Steaming uses just a bit of water (usually about 1-2 inches), it is gentle on the veggies, many nutrients and texture remain intact. The vibrant, bright colors that result from steaming, keep me coming back to this process almost everyday. How can you deny roots & tubers being ready to eat in under 10 minutes!?

Here is a simple, healthy recipe that showcases both steamed & raw roots, seeds and herbs.

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1 medium golden beet, chopped

1 medium fennel bulb, shaved or cut very thinly

2 small leeks or 1 medium leek ( cut into coins up to the green part)

handful of fresh basil, ribboned

1/4 cup sunflower seeds (lightly toasted in your toaster oven)

1 T coconut oil, melted

pinch of salt & pepper to taste

Steam beets and leeks for 6-8 minutes. Meanwhile toast sunflower seeds (keep your eye on them), ribbon basil and shave fennel, transfer all into serving bowl. Once beets & leeks are done toss, transfer them into serving bowl, put the dollop of coconut oil on them and toss with salt & pepper. This is a great lunch for one or side dish.

When steaming more than one thing you can easily stagger start times. Such as if you are going to steam sweet potatoes and broccoli, just start with the sweet potatoes, chop & steam for about 5 minutes, then add the broccoli  for the last 2 minutes, transfer to a bowl and toss with a simple dressing for lunch or nut milk & cinnamon for a quick & healthy breakfast.

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It is not to late to do a spring cleanse with Seed to Health. Here is a quote from a recent cleanser:

“Thank you so much! I am just so grateful to you- I haven’t felt so grounded and radiant in a while. Such a noticable difference how clean eating and honoring of our physical body temple makes. And such an accessible thing. Loved your recipes!! Your cleanse really made me realize how accesible it is to feel good and treat ourselves well. It doesn’t have to be a drastic unreachable goal, as I’ve often made the concept of cleansing and healthy eating in the past.”

 

 

Powerful Powders:MACA

This Powerful Powders series is a combination of holistic nutrition & lifestyle solutions. So you can learn about 4 superfood powders that have heavy potential to enrich your health. Super foods are a somewhat new classification of food. They  offer our bodies a whole slew of nutrients in concentrated forms.  Many superfoods are more fun to consume than supplements because of their vibrant colors, adventurous textures and their bold results!  

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4 powerful powders> Clockwise from the top: Spirulina, Maca, Stevia & Matcha

Part 2: Powerful Powders:MACA

 Powders are awesome because they are so easy to add to your diet, just a teaspoon (or so) at a time.  As mentioned in a former post on Spirulina, powders are often easiest to use by adding them right to smoothies. Not a smoothie drinker?  Pestos, soups, dressings, sauces, truffles and salads are all great places for super food powers as well!

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Maca root is aPeruvian tuber from the cruciferous family that packs a powerful punch.  A complimentary dose of calcium & magnesium, B-vitamins (including b-12!) and a nice amino acid profile is the strength behind this tuber’s force.  Its strong earthy flavor lets you know that a little bit goes a long way!  Maca can be classified as an adaptogen.  Adaptogens provide your body with the tools necessary to handle stress, in this oh-so modern & busy world.  Adaptogens are a whole other topic for another post, so here are some great books to check out if you would like to know more now.  Offering your body potent tools to handle stress subsequently leads to more energy, better moods and hormonal balance.

So you can live the life you want to live with fewer obstacles!

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Maca can be integrated into your diet pretty easily. Please, though, read your labels. This is a powerful root!  Taking it at night may lead to a jolt of energy that can lead to a restless night.  Usually, the best results from maca root are yielded when you take a small serving during the day, pre or just post lunch, over a period of time. There is considerable evidence that promotes Maca as a libido enhancer in men and a powerful PMS relief for women.  Do your research, talk to your holistic practitioners and as always with superfoods find top quality sources.

Why the focus on powders, superfoods and adaptogens? I have seen it over & over again and I am sure you feel it too… this world is stressed out!  We humans are designed to deal with stress but there sure is a whole bunch of it these days. With politics, war, health care, finance and jobs all stalking the headlines, as well as modern technologies compelling us to stay constantly connected and so much information coming at us all day, stress is a fact of life.  Adding superfoods to your diet is one way you can take care of yourself.  Combine these amazing foods with some stress busting tactics and your body can use its systems more efficiently to decompress stress. Then savoring life becomes more of a priority.

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Maca cashew truffles

2 cups raw cashews

1 cup dates

2 T maca powder

1 t cardamom

1 t salt

1 T vanilla extract

Pulse cashews in food processor until crumbly, but NOT butter. Add maca powder, cardamom, salt and vanilla, pulse until combined.  Keep processor top on and add one date at a time until they are all combined.  Scoop out choice size and roll into balls.  Store in the refrigerator up to a week (but they probably won’t last that long)

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Information for this post is not meant to diagnose or treat any condition and is sourced  from :

http://www.riceplex.com

http://www.naturalnews.com

Reading labels & my memory

 

Almond milk & macaroons

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Have you ever wondered how to make almond milk?

Below are simple instructions to create a luscious beverage for drinking, mixing and MORE.

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> Soak your almonds.  Take one cup raw almonds, place them in a jar or bowl and cover them with 3 cups water and 1 teaspoon of salt.  Soak them over night (or minimum 8 hours)

> Transfer almonds to a colander & rinse. I take the time to pop each almond out of their skin, it is super easy when they are wet,   but not mandatory.

> Put the almonds in a blender along with:pixlr-2

3 cups water

1 teaspoon of cinnamon

1 teaspoon vanilla extract

 *below are optional*

1/2 teaspoon nutmeg

1/2 teaspoon stevia (I use powdered green leaf)

or choice sweetener like 2 dates, 1 Tablespoon raw honey, 1 T coconut palm sugar

Blend on high for a minute. Then strain using a nut milk bag or a clean stocking into a jar.  Often times you have to stir the milk in and scoop out the pulp.  I save the pulp for mixing into smoothies, oatmeal or sometimes make baked goods. Like these macaroons!

Macaroons

1 1/4 cups almond milk pulp, strained

1 cup dried, unsweetened shredded coconut

1/3 cup maple syrup

1 generous pinch salt

Scrapings of 1 vanilla bean, OR 1 teaspoon of vanilla extract

Blend all ingredients together in a food processor until they form a dough. Add a little more maple syrup or some water if the mixture is too thick. Line a baking sheet with parchment, scoop the macaroons out by round tablespoons onto the sheet. Bake at 300/ 20 minutes.

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Look out for my upcoming series on The Power of Powders, your guide to maca, matcha and spirulina!

You will learn the why consume super foods, where to get them & how to make incredible elixirs to nourish you!

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the works for my morning match/maca/almond milk latte

Have you signed up for Seed to Health’s newsletter yet?  It is a short and sweet source of inspiration & recipes once a month.

Mustgos salad


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Growing up there was one night every so often that we had mustgos. My dad was known for making up words like basquatabus and he is the one who coined this evenings dinner theme. Mustgos aka left overs were not super prevalent in our home with 5 kids. As the older brothers grew up and left home Mom still used the same recipes so low & behold mustgos nights sprung up more frequently.

The following recipe is inspired by my dad and all the veggie ends & halves I have stored up this past week. I am amidst a cleanse so veggies are the mainstay of my diet this week. I noticed last night that I just couldn’t get warm and realized that my composition was not agreeing with my eating so much raw food. So today when I was really craving a warm meal I came up with this delightfully tasty salad.

You’d be surprised how many recipes you can make up just out of necessity to use what you have!

 

2 beets

¼ purple onion

2 bell pepper tops

1” daikon radish shredded

2 T  extra virgin olive oil

1 t  dried dill

s&p to taste

cube up the beets & steam them for 10-15 minutes (depending on how firm you like them)

while they are steaming quickly saute the onion in a bit of coconut oil on med-high, stir often.

Then chop/shred the peppers & radish. Drizzle olive, dill and s&p on raw veggies,  toss in onion & beets when they are done, for a nice colorful, warming salad.

 

 

adventures in cleansing

Cleansing is a personal yearly spring ritual. I am currently on day 6 of a super tasty 2 week cleanse protocol that will be available on April 29th to all who are interested.

Modern life, city living and poor food choices throughout the year encourage the build up of toxins in the body. By cleaning up the diet & eating whole foods that are easy to digest for a week plus, the body and its organs get a chance to work at optimal function. Spring cleaning is the result, the ultimate self care ritual! Eating this way is an incredible ally to boosting energy, staying hydrated and feeling great. It is a worthwhile challenge and I sure was put to the ultimate test this weekend.

I went to an annual ladies getaway out on Mt. Hood. Where coming together for meals was priority second only to skiing & snowboarding. There was so much good food day in & day out. Normally I love planning, cooking and sitting down to eat with everyone. But this time I had a tid bit of anxiety about the weekend’s festivities, all those chips, wine & cheesy pasta dishes. Forecasting the challenges made me plan ahead to make sure I had a water bottle, lemons & fresh veggie snacks like, celery! (Celery is the best snack food, filing, hydrating and dippable!) So I prepared all of my good, clean food at home, packed it up and toted to the mountain

I found that I was actually hungary at different times than the other ladies, so as much as Iove eating as a group, I ate when I was hungry. So when the smells of savory pasta dishes, sausage & maple syrup filled the air I was nice & full. Coincidently there was another women up there who was doing a similar cleanse, so it was helpful to chat with her about the experience and we both shared a pot of ginger tea, while the rest of the ladies where enjoying wine, beer & cocktails.

Upon reflection these following notions got me through:

*Sharing with people what I was up to & why was helpful.
*I also kept my hands busy and was always chatting with someone, to stay engaged.
*Since I was already 4 days into the cleanse my mantra was: I am committed & have already done so much work.
*I was so clear headed that the thought of drinking was not appealing.

Getting through the weekend finds me here, very proud of myself & wanting to inspire those of you interested in cleansing. The connection between the body & mind during times of cleansing is stronger than ever. There are so many powerful psychological connections we all have to food regarding how & when we eat it. I have found that cleansing is only as limiting if you allow it to be. With a little extra preparation & a great mind set any thing can happen!