Friday, September 28, 2012

Gluten Free Autumn Pancakes

I have been continuing on with my pancake craze with this beautiful cooler weather!
If you have been lucky enough to get to any of your local farmers markets as of late, you are hopefully enjoying the fall bounty of fruits and veggies that this fantastic season provides. 
With apples being super fresh & plentiful, I just had to try transforming a wonderful pumpkin apple pancake recipe I saw on the TV show, The Chew.
The original recipe is made with traditional gluten filled flour plus an apple sauce topping.  I traded out the flour & skipped the topping all together, and could not be happier with the results.  
Gluten-Free Pumpkin Apple Pancakes
Using all Organic Ingredients

The prettiest pancakes were gone too quick!
1/2 Cup Brown Rice Flour (or Sorghum, Almond flours)
1/4 Cup Arrowroot Powder
1/4 Cup Tapioca Flour
1/4 Cup Brown Sugar
1 1/2 tsp Baking Powder
1/4 tsp Real Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Vanilla Bean
1/4 tsp Ground Nutmeg
1/8 tsp Ground Ginger
1 Egg (room temperature)
1 TB Ghee or Coconut Oil, melted
1 Cup Almond or Coconut Milk
1/2 Cup Pumpkin Puree 
1/3 Cup Apple, peeled & diced

Ghee, or organic butter as needed for pan frying
Pure Maple Syrup to taste for top

Whisk together all dry ingredients in a large bowl (flours, baking powder, salt & spices).  
Mix in all remaining ingredients except maple syrup, until no lumps are present.  Try not to over mix.  
Pour about a 1/4 cup of the batter onto a hot cast iron skillet, on medium heat, with enough ghee to coat the pan.  Flip pancake when edges become golden & top is filled with bubbles breaking the surface. Repeat until batter is gone, or can save batter in a mason jar for use the next day. 
*If you save the batter for later, just be sure to let it come to room temperature before cooking with it.


Happy Cooking & Pancake Eating!

Wednesday, August 29, 2012

Organic Citrus Juice with Love

For weeks every time I was in Jandi's Natural Market & Cafe, I would get intoxicated by the smell of the fresh valencia oranges being juiced at the juice bar.  I don't often buy prepped food or drink items that I can make myself, but I just had to give it a try. Boy was I happy that I did!!!  It sparked my old taste buds for fresh squeezed OJ.  So, I just had to search out an easy way to juice my own citrus at home.  

I am not one to spend a lot of money on kitchen appliances, but also don't like to get one just because it is the cheapest in price.  I ended up with a BPA-Free Cuisineart Citrus Juicer.  I toyed with the idea of the old fashioned stainless steel juicer that uses pure elbow grease to power, but decided to save my arms & my time. 

Some of you may be asking, why not just purchase a container of organic orange juice from the grocery store?  

If you don't know already listen up...ALL commercial orange juices (and most other juices), even organic ones, have been pasteurized.  The process of pasteurization depletes foods of its most vital minerals & vitamins, so the OJ you are drinking (if store bought) isn't giving your body all that it can & should. 
If you are anything like me, you want all your foods to work hard for you.  
I use food as medicine and really value ever single nutrient that they feed me.  So when in doubt about a pre-prepped food item, go straight to the source!

Purchasing citrus & juicing it yourself is neither difficult nor very time consuming. 
You can even consider making larger batches and freezing them in small jars for fresh juice anytime!
Once it hits your lips, I promise, you will never consider going back to drinking juice from any other place than straight from the fruit!

To get the very best juice from your fruits, purchase all Organic & when they are in season.
Some of my favorite citruses & their optimal seasons...

Valencia Oranges : April - December
Naval Oranges : December - April 
Blood Oranges : Mid January - Mid April
Mineola Tangelos : April - June
Grapefruits : May - September 
Myer Lemons : December - February 
Satsuma Mandarins (cousin of the Clementine) : November - February
(For the best Organic Satsuma Mandarins order from the wonderful Ann's Orchard when in season)

Happy Juicing Everyone!

Thursday, August 16, 2012

Gluten Free Garden Pancakes

I don't know about anyone else, but I just LOVE a good pancake!  
Whether it be a skinny pancake, a savory one, one sprinkled with chocolate chips, or jam packed with veggies... I just can't get enough.  

Being an organic gardener I am lucky enough to have a ton of fresh herbs & vegetables just outside my doorstep, and in this the height of the summer season there is plenty to choose from.  
The beauty of these pancakes is they are great hot off the griddle, warm or even cold.  They can also be frozen between sheets of parchment paper so you can grab some and heat them up in the toaster oven in no time! Also with this veggie pancake creation I encourage you to use whatever you have fresh in your garden, or what the farmer's at the farmer's markets have a ton of.  

Get creative, and have fun with it.  I guarantee it will be delicious!


Gluten Free Garden Pancakes
(options for creating these vegan as well)

5 TB Organic Coconut Ghee, melted (OR plain ghee, organic butter, olive oil or coconut oil)
1/2 Cup Organic Brown Rice Flour
1/4 Cup Organic Sorghum Flour
1/4 Cup Organic Arrowroot Powder
1/4 Cup Organic Tapioca Flour
1 TB Organic Cane Sugar 
1 tsp Real Sea Salt
1/2 tsp GF Baking Powder
1/2 tsp Baking Soda
1 Cup Organic Coconut Milk, room temperature
1 Organic Egg, room temperature
(Egg Replacer: 1 TB ground flaxseeds, 3 TB Water - blend or food process until consistency of egg)

1 Large Organic Zucchini
4 Medium Organic Carrots, peeled
3 Organic Scallions, green & white parts
1 - 2 Organic Garlic Cloves, minced
1 TB Fresh Organic Parsley, diced OR 1 tsp Dried Parsley 
1 TB Fresh Organic Garlic Chives, diced

Ghee or Coconut Oil for Frying

- In a large bowl whisk together all of the dry ingredients: flours, sugar, salt, baking soda & baking powder.
- In a small bowl or glass measuring cup whisk together your room temperature egg (or egg replacer), coconut milk & melted coconut ghee (butter or oil). 

- Before adding the batter mix together peel your carrots and chop up all your herbs.  If you have a food processor toss it all in until you get a fine (but not mushy) mix of veggies.  If not, dice up your herbs & take your zucchini & carrots and grate them with the large grating holes.
- Now add the wet ingredients into the dry ingredients and stir until just mixed (do NOT over mix).

- Preheat your cast iron or stainless steel skillet with your ghee or coconut oil on medium high heat.

- With a large spoon or spatula mix your herb & vegetable mix into the pancake batter until just combined. 

- When skillet is hot use a 1/3 measuring cup and pour the batter on the skillet.  When the edges begin to appear golden and you see many bubbles breaking on the surface, its time to flip the pancake (You may need to add a bit of ghee or oil if the pan becomes too dry after flipping).
Cook about a minute on the other side or until golden brown.

- Repeat until batter is done, adding ghee or oil for each batch.

- Let cool a bit, then enjoy!

*Note: the more batches you do, the hotter the pan becomes, especially if using a cast iron pan. So be sure to keep an eye and lower the flame as necessary so you do not burn the outsides of the cakes, and not get them cooked all the way through.

Happy Cooking!

Saturday, March 31, 2012

Recipe Test: Coconutty Cookies

These cookies took multiple steps, more than I normally take to make cookies.  But I had some special requests to recreate the girl scouts famous cookies, the samoa.  The requirements; they are to be organic as well as gluten, lactose, casein FREE, whose taste embodies the flavor profile of the chocolate coconut samoas.  I was not sorry I took the time to make these tasty treats.



Shortbread Cookies
(using all organic ingredients)
1 cup coconut oil ghee, room temperature
1/2 cup organic raw cane sugar
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup arrowroot powder
1/2 cup tapioca powder
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla powder
2 tablespoons almond milk (unsweetened)

Cream together your coconut oil ghee and sugar with an electric hand mixer until light and fluffy.

In a separate bowl, whisk together the flours, baking powder, vanilla powder and salt.  
Slowly add this to the ghee/sugar mixture.

Lastly add in the almond milk.
Place your dough ball in glass container with lid and refrigerate until the dough is as firm as a stick of butter (about 30 or 40 minutes, time may vary).

After dough is firm from the fridge. 
Preheat your oven to 350F  and line two baking sheets with parchment paper. 

Using plenty of flour press out dough to about 1/4 - 1/8" thick, can do this in segments and use cookie cutters for shapes or freestyle your own. 

Bake in preheated oven for 10 - 12 minutes.
Let cool on wire rack for at least 5 minutes before next step.

Caramel Coconut Topping
(using all organic ingredients)
1 cup shredded coconut, unsweetened 
1/4 cup homemade caramel sauce (recipe below)

Take the coconut and toast in the oven or toaster oven at 300 degrees for a total of 15 minutes, stirring up every 5 minutes.

Caramel Sauce Recipe
1/2 cup packed brown sugar
1/4 cup canned coconut milk
2 tablespoons coconut oil ghee
pinch of real sea salt
1/2 tsp vanilla powder

Melt coconut oil ghee in saucepan, then add in remaining ingredients.  Cook on medium heat while whisking the mixture for about 5 to 7 minutes, or until it thickens. 
Remove from heat and let cool. 

When the toasted coconut is done, mix 1/4 cup of the caramel sauce with the coconut in a small bowl. 

Melting Chocolate & Assembly of 
Coconutty Cookies

3/4 cup dark chocolate chips or chunks, organic & fair trade best

Double boil the chocolate to melt it down.
(Double Boil: Take a small pot and fill it with about a inch or two of water, place a heat safe bowl on top of pot of water.  Be sure not to let the water touch the bottom of bowl.  Place the pot on medium heat and fill your bowl with chocolate chips.  When you hear water boiling and chocolate begins to melt, remove from heat, but keep bowl on pot and stir chocolate until smooth).

Assembly of Coconutties
Have a parchment lined baking sheet ready.
Take a cookie and dip the bottom into chocolate to coat.  Place cookie on parchment lined sheet, and repeat for all cookies.

Take your coconut caramel mixture and place about a teaspoon of mixture on top of each cookie, pressing flat.

Take remaining chocolate and drizzle on top.

Place in refrigerator to set for 10 minutes.  
Take out and enjoy, or store in airtight glass container in refrigerator.


Happy Baking, Melting & Assembling Everyone!!

Thursday, March 29, 2012

Recipe Test: Easy Peasy Organic Mango Coconut Milk Ice Cream

With the warming weather arriving I can't help but submit to my cravings for more fruits and colder treats.  If you think that there are no solutions for a quick delicious dairy free, gluten free & good for you frozen treat, think again!  
All you need is an immersion blender (or regular blender should work too) and a few ingredients and 5 minutes to make this scrumptious frozen treat. I just know all of you with your fancy Vitamix machines are going to try your version of this quick dairy free/gluten free ice cream treat!


Organic Mango Coconut Milk Ice Cream

2 Cups Frozen Organic Mango
1/2 Cup Organic Coconut Milk (canned full fat version)
1/4 Cup Organic Almond Milk (unsweetened)
1/4 Cup Santa Cruz Organics Mango Lemonade
1/3 Cup Raw Organic Pecans
3 TB Pure Organic Maple Syrup

Place all ingredients in 1 quart wide mouth mason jar and blend together with immersion blender. 
Or use regular blender or Vitamix. 
Blend until smooth, serve & enjoy! 
(Can also store in freezer for later right in mason jar)


Hope you enjoy this change of season in your lives and through your foods.
Happy Spring & Happy Blending!


Wednesday, March 21, 2012

Sustainable Spotlight: Live. Breathe. Grow.

Little Black Sustainable Dress by LBG
I can be quiet picky about the companies I choose to support.  

They must follow a few criteria.  
1. Only Eco-friendly products & practices 
2. Kindness towards all living beings, including fantastic customer service 
3. Support of local services and business


The women of Live. Breathe. Grow. most certainly follow these guidelines.  They are committed in every way to not only loving the earth, but also by loving each other and empowering the human spirit through clothing, yoga & education.
  
They share messages of truth, hope and inspiration right on their shirts.  
These inspirational tees say things like, 
"I am life. I am breath. I am growth. I am me."
Who couldn't use this daily reminder that we are wonderful, simply by being ourselves.

  Live. Breathe. Grow. works with yoga studios and events to custom create unique and beautiful eco-friendly tees.

 They also do special runs of unique shirts like the 
Pink Warrior Women Tee for breast cancer awareness.
  
Every shirt that was purchased had a portion of the funds go to YogaBear, a national not-for-profit organization connecting cancer patients and survivors with free yoga & support groups.  Not only that, but for every shirt they also donated a free Pink Warrior Tee to a women battling breast cancer right now.

The fabulous ladies of Live. Breathe. Grow. don't just talk about holistic health and healing, they live it everyday!


Located at 99 Wood Ave South on the 8th Floor in Iselin, NJ Yoga by Live. Breathe. Grow. at Metro Park is the corporate and commuters yoga studio! Yoga by Live. Breathe. Grow. at Metro park provides a collective of holistic health services including Yoga, Massage, Health Coaching and Workshops for the Metro Park Corporate Complex.
*This center is open to the public!

Some of the wonderful 
Upcoming workshops include:

April 5th 

April 22 

So whether you are able to attend a yoga class, get a massage, purchase a tee, or attend a workshop, you wont be sorry.  The love and passion are there in all that they do, and you will feel it. 
Support conscience companies like
and make a difference in yourself and for our planet. 

Closing with a wonderful LBG affirmation.
I will live each day from the INside Out by honoring my authentic self. I will LIVE life filled with compassion, peace and gratitude. I will BREATHE compassion, peace and gratitude into everything I do. I will GROW in my community. 
I will INspire a movement to Live. Breathe. Grow.  

Live. Breathe. Grow.

Monday, March 19, 2012

Ahimsa: Practicing Kindness & Non-Violence

I am officially on my way to becoming a Certified Yoga Teacher!  This has been a long time coming to add to my healing bag of tricks. Already being a massage therapist & nutrition counselor, teaching yoga seems to fit in oh so nicely to help and heal others.

One of our (many) first assignments in teacher training was to define ahimsa and show how we use it in our daily lives and in our yoga practice.  As I was writing about this, I thought is was a great topic to discuss here with you.  Since I have spoken about the practice of mindfulness, ahimsa most certainly falls under a mindfulness practice, being mindful of your actions and thoughts and how they affect you and those around you. 
A perfect example of someone who lived their life though the practice of ahimsa was 



Ahimsa
(a - him - sa)
Meaning to do no harm or the avoidance of violence.
The practice of kindness and non-violence towards all living beings.

From a very young age my goal was always to do no harm in all aspects of life.  I was one of those kids who got upset at the ones who kicked the ant hills down, worried that the ants worked so hard for the other kids to just destroy all their efforts.  My love for animals and nature certainly helped fuel this desire to instill kindness and love in all that I do.  As an adult I continue to love our earth and all living things on her as much as possible.  

“In Gandhi’s thought, ahimsa precludes not only the act of inflicting a physical injury, but also mental states like evil thoughts and hatred, unkind behavior such as harsh words, dishonesty and lying, all of which he saw as manifestations of violence incompatible with ahimsa.

Many daily acts are a practice of ahimsa, from caring for your children, animals and gardens, to smiling at a rude stranger instead of getting bothered by their behavior, to carefully saving spiders from the indoors and placing them back in nature.  In a way, if you have love for our planet and all earth friendly things, that can be considered to be full of ahimsa.  Striving to be non-violent towards our mother earth in all that we do.

In yoga one would hope to only find compassion and kindness towards your fellow yogis in class. But sometimes on the inside even a yogi can let their emotions and judgment get the better of them.  Even if one of your fellow yogis arrives late, or one has ‘too much stuff’ by their yoga mat, or someone that stays in child’s pose for half of the class.  Instead of possibly getting annoyed at the seemingly ‘taboo’ yogi behavior, sending them love, compassion and a smile that radiates from your heart is the right choice.

If this is something you find you need to work on yourself, practicing this same kindness towards others off the yoga mat, with family, friends, strangers and all living creatures is the path for you.  Physically the asanas (postures or poses) that open the heart (backbends) would be appropriate to focus on, or incorporate with this practice of ahimsa.

Another way to practice ahimsa through yoga, is to dedicate your practice to someone who you don’t necessarily see eye to eye with. Sending them kindness and love as we open our hearts through the  asanas (poses).  In our daily lives we can choose a path practicing ahimsa through our interactions with all living beings.  If someone steals your parking spot, be kind to them still, if you encounter a mother with a screaming child in the store, without getting irritated send love to them both, strive to speak to others in a kind and honest way in all situations in life.

Seems simple and straight forward right?  Instilling this practice in your daily life can be challenging if we are not feeling well, or just got some bad news, or when it comes to someone who we don't get along with.  But, the more we practice the easier it will get.  Identifying where you need the most practice will help you on your path.  Many sages say that the best place to start is within your family & immediate community.   Many will agree, this can be the most difficult place to really work on this practice of non-harming thoughts and actions.  But in the end, even if it is tough, practicing ahimsa with those closest to us will only help those relationships to be better and more fulfilling.

Where are you going to begin your practice of ahimsa?  What do you find most challenging?  
What do you find most gratifying?  How can you do even better?
These are questions to ask yourself, and check in every once and a while with, just to see how you are doing with this practice. 

With love, gratitude and compassion in my heart.
Namaste

Thursday, March 15, 2012

Multiple illnesses broke me down, Yoga built me back UP!

Many of you are obviously aware that I have Celiac Disease which lead me to write my GF Cookbook, "Organic, Gluten-Free & Delicious".  During the time when we discovered I had Celiac, I was also suffering from Chronic Lyme Disease and Chronic Pancreatitis, and was extremely debilitated by this trifecta of diseases.  So much so that I was 25 years old and had to use a cane to walk and be pushed in a wheelchair for longer distances.

Now on the other side of the years of daily pain and isolation, I find it amazing that I even got through it all.  Meditation and yoga were a huge part of how I did not let the diseases get the best of me.  I have always had a naturally positive attitude in life, but when I was so sick some days it was supremely difficult to see the bright side of being hooked up to IVs and hiding from the sun.  

Before I got sick I loved to do yoga & tai chi and take classes whenever I could.  But when I was in the depths of illness, my yoga practice looked much different than it did before and even still looks much different today.  That is one of the many beauties of yoga, it doesn't matter where you were, but only where you are today.  And even with a more gentle practice you can still achieve the many great benefits of yoga.  You don't have to practice for hours a day to achieve great results.
I spent many of my mornings warming up with mild spinal movements on all fours (cat & cow poses) and relaxing down into child's pose.  Most mornings that was all I could handle, then it was onto my supported seated meditation, where multiple plush pillows where my best tools. 

I will never forget the day I was strong enough to get to a class on the beach near my house with the lovely and talented, Kristen, of Kristen Trieger Yoga here in Long Beach, NY. 
Sure, I still was not yet able to participate in 100% of the class that day, but holy moly did it feel amazing just to be out among other yogis who were around me with love and compassion in their hearts.  Since the Lyme Disease was still attacking my joints pretty badly at that time, my hips barely moved, and forget about pigeon pose! Now every time I do pigeon I can get deeper into it, and always remember that first class back when I could not even do it at all.
Even still, after all I went through, and all that my yoga practice has changed, I still use those same beginning gentle yoga postures (asanas) in my daily practice today.

Not only has yoga has built up my physical strength through asanas, but it helps to calm my mind on the more difficult days when things are not going quite right, or my arthritis from the Lyme Disease acts up.   It has helped me in so many ways that I decided to add it to my repertoire of healing modalities.  Already being a massage therapist and nutrition counselor, I know what the body needs to preform at optimal levels.  Adding in yoga and all that that entails is just the natural next step for me.  I live to not only better myself, but to help others live natural, balanced and happy lives.

I hope you enjoy hearing about my yogic journey, and that it can inspire you to make choices in your life that will better yourself and the world around you.

Namaste
the divine within me, honors the the divine within you

Thursday, February 16, 2012

The K-9 Diet: A Guide to healthful Home-Cooking for our furry friends

Sasha hiking Acadia National Park, ME
There always seems to be so much conflicting advice behind what we as humans should be eating these days. Raw food, cooked food, gluten free, organic, local, dairy free, raw dairy, grain free, whole grains. A lot of important things to think about. Believe it or not, we should be thinking about these same things when it comes to our furry companions, because if you're anything like me, your pets are part of your family.  My 9 year old aussie-lab mix, Sasha sure does know she is more than just a pet from all the love and attention she gets from everyone she meets.

When it comes to feeding our dogs there are some key things to keep in mind. The size of the dog, the activity level, their general health or preexisting medical conditions, overall personality of your dog, and finally their food preferences (you may find they enjoy or dislike certain foods more than others, and there may be good reason for this). Also keep in mind, when changing your dogs diet, be sure to consult with your Veterinarian (or find a holistic vet at www.holisticvetlist.com ) to assist you for a smooth transition.

I have noticed that more health aware folks tend to feed their dogs a certain way, one thing in common, no kibble or chemical ridden bits in these homes. The first step away from the traditional dry dog food would be an easy switch to an Organic dry (or canned) dog food (ask your local family run pet shop what their favorites are and why). These come in many varieties including grain-free formulas. Some experts believe that dogs should be raised on a diet consistent of that what they ate in the wild, like their wolf cousins, which excludes any grains. Some dogs also have a sensitivity to grains, just like people are sensitive to wheat, so these varieties are excellent for them. Always when purchasing commercially produced foods, be sure to look at the ingredients and make sure that in the top 5, are animal proteins and whole foods (NO animal by-products).

The next step away from commercial dog foods would be home prepared meals (easier than it sounds). Then there comes the question, Raw or Cooked? I personally use a combination of both, since both have great nutritional values that improve the health of our dogs. That brings us to the importance of the quality of our ingredients at home. I prefer to use only organic ingredients for Sasha's food (as well as my own), this eliminates the chance of her getting unnecessary hormones or antibiotics from the meats and harmful chemicals from her fruits and veggies. If you choose to home prepare your dog food and do not want to use organic ingredients, at the very least be sure to get meat that is raised free from hormones and antibiotics.

The partly cooked meals that we prepare include organic meats that get rotated for adequate nutrient fulfillment (beef, buffalo, duck, turkey, lamb, salmon, eggs), and organic vegetables (broccoli, carrots, kale, green beans, celery, mushrooms, squash, pumpkin).  When cooking the meats and vegetables be sure to not over cook, or even cook all the way through.  Typically cooking Sasha's meals the rule of thumb for meats & veggies is cook only 1/2 way.  Dogs digestive systems will be able to get much more nutrition out of the foods when they are not cooked all the way. 
In addition to the whole foods, essential supplements & minerals get added to this. The supplements we add include a high quality liquid multi-vitamin, essential fatty acids (coconut & fish oil), kelp (dried sea vegetable, in a shaker), garlic (tablets), alfalfa (tablets), and pro-biotic capsule (when needed). 

There are some foods to keep in mind that can be extremely harmful to dogs (sometimes resulting in death), and should NEVER be given to them, under any circumstance.
Onions, chocolate, tomato leaves & stems, coffee/tea, macadamia nuts, grapes & raisins, hops, rhubarb leaves, avocados, pits from fruits, and almonds. 

The raw aspects of a dogs diet can be extremely helpful in health for gums, teeth, bones, and overall health. To achieve these health benefits I use organic carrot sticks as treats, and my Sasha goes crazy for them, sweet, crunchy and delicious.  Dried organic meat treats are also great treats (great for training), just be sure to get from a reputable US company and that the only ingredient is dried meat.  The other raw component of her diet is (organic & grass fed) raw beef marrow bones. Not only are the bones good for cleaning their teeth, but bones are important for the health of the dog's bones, makes sense right? If you are weary of feeding them raw bones, you can also supplement with ground bone meal in order to get the adequate calcium they need. Either way they will be sure to thank you for it.

When changing your dogs diet a good way to monitor their health is by monitoring their bowel movements. I know, I know. But, it really is the best way to keep an eye on your dogs health. Make sure it is not too watery, and not too hard and the color should not be too light or too dark. They say the better the diet the less pungent the odor, you can be the judge. In addition to the stool, the health of your dogs skin, coat, teeth and eyes are good indicators as well. If the coat is shining, the skin has no problems, the eyes are bright and alert, and the teeth appear clean and gums nice and pink, its a good sign you've got a happy, healthy dog. Keep up the good work.

Tuesday, February 14, 2012

The Eco-Friendly flowers & chocolate option for Valentines or any day!

My husband and I are not really Valentine's Day celebrators.  When we were kids we got caught up in the hype that we had to do something, or buy gifts for each other, but those days are long behind us.  We do not exchange gifts, flowers or chocolates on Valentine's Day, but that certainly does not mean there are no flowers or chocolate in our house right now.  Or that we don't show each other how much we are grateful that we have one another, every single day.

Sadly, the industry of both the standard flowers and chocolates are severely polluting our planet.  The gifts that are supposed to be about love, are in fact just the opposite.  Between the factory pollution from chocolates, and the chemical additives they put in the chocolate, the pesticides they spray all over the flowers to make them pretty for longer, traditional Valentine's Day gifts are not doing their job loving the earth (or us). 

If the chocolates and flowers route is the one you just have to take,
don't worry...there is a way to choose delicious chocolates & beautiful flowers that are both good for you and for our earth!!

Instead of visiting a florist, why not go to a nursery like Atlantic Nursery in Freeport, NY.  There are plenty of beautiful options to choose from.  From a potted plant, to a herb terrarium, to romantic orchids, you can't go wrong.  If your sweetheart isn't exactly the potted plant, or terrarium type, why not stop by your nearest Whole Foods for a nice selection of cut flowers that are chemical free!

Onto one of my all time favorite foods
Dark Chocolate!
If you have not heard yet, pure organic, fair trade dark chocolate is actually good for you!!!  That is not saying eat a whole bar of chocolate everyday, but a few squares everyday will actually be nurturing your body as well as your mind.  
When looking for good dark chocolates be sure to look for organic & fair trade.  Organic means the ingredients were grown without harmful chemicals.  Since the cacao plants typically grow outside the US, purchasing fair trade means that the farmers and workers who grew the ingredients are treated fairly and not taken advantage of (you'd be surprised how many companies use essentially slave labor to get the cheep price on goods for you). 

Every year I can't help but purchase my favorite chocolates from a wonderfully conscience company called Sjaaks Organics.  
They have a wide selection of organic, fair trade & gluten-free chocolates, that are simply delicious!!!  
Keep your eyes out for organic, fair trade & gluten-free chocolates and you simply can't loose!

Keep sharing the eco-friendly love out there everyone!
Happy Valentine's Day!

Monday, February 13, 2012

Recipe Test: Italian Lace Cookies

I just love taking old recipes, especially Italian ones being Italian myself, and making them into gluten free, healthful recipes.  Now I am not saying to eat these cookies or any sweet treats to excess or on a daily basis, since we know moderation is key in all things for optimal health.  But using sugars that actually contain some healthful properties rather than over processed table or corn sugars is a wise choice.  Using organic ingredients ensures that you are getting the vital nutrients from all your ingredients, so when possible purchase organic.


This weekend was about old fashioned Italian Lace Cookies, like the ones we used to get at our favorite Italian bakeries.  The flavor of these are addicting!  The only downfall to this first batch was that the edges are a bit on the crumbly side.  Since the flavor was fantastic, I am not going to change too much, just see if I can adjust some minor things to make them just right.

Almond Italian Lace Cookies
*Use Organic Ingredients*

1/2 Cup Almonds, ground (food processor is easiest)
5 TB Coconut Oil Ghee
1/4 Cup Light Brown Sugar
2 TB Turbinado Sugar
2 TB Pure Maple Syrup
1/3 Cup Brown Rice Flour & Almond Flour, sifted together
1/8 tsp Real Salt
3/4 tsp Vanilla Powder

1/2 Cup Dark Chocolate, melted (optional)

Pre-heat oven to 350 degrees.

In a medium bowl whisk together the flour, vanilla powder & salt and set aside.

In a medium saucepan over low heat, heat the ghee, brown sugar, granulated sugar, and maple syrup until the butter melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil. Immediately remove the pan from the heat and pour into the flour mix.  Stir in the ground almonds.

Mixture may become dry, but don't worry.  Roll dough into small 1/2" balls and place on parchment lined baking sheets, and flatten with the palm of your hand.  Set up all cookie sheets with dough & bake in oven for 8 - 10 minutes, or until flattened out and golden brown in color. 

Be careful to let the cookies cool completely before trying to remove them from the parchment paper.  

If you would like to dip or drizzle chocolate on the cookies, double boil the chocolate & dip one side of each cooled cookie into the chocolate.  Place on sheet and refrigerate cookies with chocolate for 10 - 20 minutes.

Chocolate dipped/drizzled or plain, store in glassware layered between parchment sheets.


Happy baking everyone!!!

Thursday, February 9, 2012

Glass Storage: Healthy, Economical & Sustainable


Thankfully it seems like there are many people now moving away from the decades of tupperware obsession, into the age of healthful more sustainable living.  
Have you traded in your plastic containers for glass ones yet?  If you have yet to make the switch, why not start today, this post can help you on your way there.

Glass is by far the safest way to store, heat and freeze foods.  There have been many studies done on the hazards of plastics and the chemicals they leach into the foods that get stored in them.  


Where to start?

Often people don't bat an eye when they toss that nice glass sauce jar in the garbage or recycle bin, but I challenge you to think twice about that!  Of course if you were to save every single jar, it could potentially turn into a closet full of horded jars, and who has room for that?  What we do is, we choose our favorite shapes, highest quality glass, or most convenient sizes and save those and recycle the rest in our bin.  We also prefer our containers with metal tops verses plastic ones, and we will make our choices at the grocery store with that in mind. 
So reuse those glass the jars you've already paid for from jams, sauces, vitamin jars, honey, spice jars, to any glass jar you might find along the way.

Are you someone who would like a more uniform way to store foods like
flours, nuts or grains?  
I do like the organization that comes with using the same style jar for certain things.  You simply can not go wrong with the age old companion of food canning...
The other great thing about mason jars is you can purchase them at most
hardware or home stores.  We go with the wide mouth jars so I can do things like make smoothies right in them, plant herbs, and it makes cleaning them a bit easier.

For food storage bowls, baking dishes, and other varieties of glass, we have used 
and we have never had to purchase any other glass bowls in the
10 years we have owned them.  They come in many shapes and sizes, and some even come with a glass top so you can bake items in covered dishes, then store with a BPA-free plastic top.

My last recommendation is the glass jugs that we love to use for
crepe batter, lemonade and sun teas.
They also have great latching jars that is perfect to store our bulk herbs and spices in.  I like having some jars with the metal latch and gasket, they feel very secure and store like a dream.


Now that you are saving and looking out for all sorts of jars,
have you found too many amazing jars that you want to hang onto?

Don't stop at food storage for your best jars, up-cycle your glass in oh so many ways!
  
Store your small items...
Extra Buttons
Paper Clips
Hair Pins
Coins
Extra Thread
Lucky Stones & Gems
Storage for Daily Vitamins on the go
Pet Treats (homemade or store bought)

Or use a jar as a...
Vase for cut flowers from your garden
Make it into a planter for kitchen herbs
Winter flower bulb grower (only needs water)
Start seedlings for planting
Container for Homemade Candles (or for store bought eco-friendly votive candles)
Make your own Plant Terrarium (in a larger jar)
Crafts: Decorate jars with yarn, paper, twigs or any other pretty & fun items
Make homemade gifts in jars: From cookie mix to a sewing kit and much more!

And anything else you can dream up!
Do you use your glass jars for any other unique or creative purpose?
Please share, we would love to hear about your other uses!

Tuesday, February 7, 2012

2nd Edition Cookbooks have Arrived!!!


The day is here!  


My second edition cookbook, 
is now available for purchase online and select retailers to come! 




They also make great gifts for your fellow healthful friends & family!

*Also available for wholesale orders for health food stores, yoga studios, other retail stores, Celiac Disease support groups, and more.

Recipe Test: Women's Fertility Smoothie

 Women's Fertility Smoothie 
**Using ALL ORGANIC Ingredients** 

3/4 Cup Frozen Strawberries
1/4 Cup Frozen Blueberries
1/4 Cup Frozen Corn (in season use fresh)
1/4 Cup Raw Walnut Pieces
1 Cup Almond Milk
3/4 Cup Filtered Water (or more if mix is too thick)
1/2 tsp Ground Cinnamon 
1 tsp Maca Powder (up to a TB if you like the flavor)
1 tsp Hemp Protein Powder
1 tsp Bee Pollen
1 TB Raw Honey
1TB Extra Virgin Coconut Oil


Place all ingredients into a wide mouth mason jar, and blend with immersion blender 
(Can also use regular blender if you do not have an immersion hand held blender).
*Can be stored in the fridge for 24 hours


This smoothie recipe is in the 'testing phase' for me since it is the first time I have made it. 
But even when I have a test recipe that is tasty and nutritious, I have to share it.
See if you can take this test recipe and make it all your own.

Have fun boosting your fertility through blending!!

Monday, February 6, 2012

Cast Iron Cookware: Healthful items to cook with

Your Great Grandmother was right (about a lot of things of course)! Her times were much more about simplicity, quality and frugality.
Now in the year 2012, we are living in a time where things are made to be cheap & disposable.  It feels great to do things that go back to our roots and get back some of that simple more sustainable living.

For all you that have cast iron wares from your ancestors, congrats! You are some of the luckiest people around. For the rest of us there are a few good options out there that wont take 20 years to be seasoned the right way.
We have had great luck with Lodge Cast Iron cookware, the trick is in the care you give them (more on that in a moment). 


Cast Iron Cooking & Health
Cast iron cooking has many benefits to our health and the health of the environment.  They last practically forever if you take care of them, which is why they are the #1 cookware items that get passed down for generations.  Since iron is a great heat conductor you get a nice even heat for cooking and browning.  You never have to worry about harmful chemicals making their way into your food.

We favor our cast iron pans not only because they are durable and cook well, but they also are a safe choice to cook with.  There are many cookware items out there that are simply unsafe to cook with.  The chemicals used to treat the metals for "non-stick" pans, leach into the food you cook as well as into the air you breathe in your home (this is especially important if you have small animals or children in your home, they are very susceptible to the chemical in the air when teflon is heated).  It has been linked to birth defects, cancer, hormone gland malfunction, and more.  America's obsession with teflon coating is simply a huge step in the wrong direction for the health of our world and the people in it.
Read more about chemical coating dangers here.

You can have a "non-stick" pan without any help from a chemical treated coating.  

Cast iron cookware simply does that.  You create your very own non-stick coating every time you use it!  Seasoning your pan is what will make your pan last for many generations and creates a non stick surface.  Your secret weapon...Fats & Oils.
  • When using your pan be sure to heat up your oil or fat in the pan first.
  • After cooking wipe out pan with water only (NO SOAP), use a scrubber pad for any stuck on food if necessary at first (over time you will only need to rinse with water to get a perfectly clean, ready to use pan).
  • Give your pan a light coating with oil and place it in a warm oven to get the oils to bake on
  • Be sure to allow your pan to dry thoroughly.  Air drying is fine, as long as there is no water pooling.  If any water is left on the pan for too long it will create rust spots (if you do get a rust spot, simply scrub out the spot, season with oil and bake in oven).
Lodge Cast Iron has a whole page of more tips on how to care for cast iron cookware. 
Click here.

Happy cast iron cooking everyone!

*This post also is featured on a great blog:
Frugal Days, Sustainable Ways

Help me go to the Wanderlust Festival!!

Among the Trees


If you have not heard of these great events, I highly recommend you look into them.
is a festival filled with yoga, music & mindfulness.

This Spring I am undertaking my first (of many) Yoga Teacher Training. 
To celebrate the completion of my first training, my dream is to head up to Vermont for the
Wanderlust Festival.

Lucky me, right now they are having a contest on their FaceBook page to win tickets to this fantastic event!





  
I need YOUR HELP to win!
All you have to do is head over to the Wanderlust Festival FaceBook Page
and click "like" on my photo
(it is the same photo featured in this post)

THANK YOU for your "Likes"
and as always, thanks for stopping by the blog!

Sunday, February 5, 2012

Are you microwaving your popcorn?

These days most people seem to be aware of the dangers of microwaving certain things like breast milk, plastic wrap & plastic containers. That really should make you think twice about microwaving anything you are going to consume.  The way a microwave heats up food actually changes your food, and radiates the nutrients right out. 

In our home we have an old microwave hidden away, but it is strictly used for one purpose, and one purpose only.  We may as well call it the heat wrap oven.  When we have aches and pains we use herbal heat wraps that are designed to be microwaved for a moist heat pad.  Since we are not consuming things heated in it (and stand no where near it while it is microwaving away) I am ok with it being there in the back corner of our home (for now).

One of the most popular microwave foods:
POPCORN
I honestly can not remember the last time I made or ate microwave popcorn, and that makes me feel great!  Especially each time a new study comes out that shares just one more danger about either microwaving food or the toxic coating on the bags of microwave popcorn. 
Or how about the non-stick coating on the popcorn bags?

Our simple solution to this is to go back to making popcorn the old fashioned way.
And you can too, right on your stove top!

Home-Popped Buttery Popcorn
This recipe makes two large bowl fulls.
We like to save our extra batch in a glass jar or bowl, it is even better leftover!

1 Cup Organic popping corn kernels
2 - 3 TB Coconut Oil Ghee
Real Sea Salt, to taste
Garlic Salt, to taste

In a large stainless steel pot (can also use a cast iron or ceramic if you've got the biceps to shake it)
melt coconut oil ghee over medium high heat, add in popcorn kernels put lid on tight.

Shake the pot every minute or so to make sure the kernels are all coated well with the ghee inside.  When you hear the popping action begin, shake a little more frequently.

Wait until you hear the popping start to slow down almost to a stop, if there is more than 5 seconds between pops*, remove immediately from stove top and pour into metal or glass bowls.  

Salt immediately while the popcorn is still warm.  This will allow the salt to stick better.
Serve and enjoy!  Store in glass container for a great snack all week long!

*Tip: Use your nose.  If you smell the popcorn getting burnt or toasty, either lower your heat or remove from stove top and put in bowls. 


Saturday, February 4, 2012

Recipe Test: GF Chocolate Chip Cookies

Often when I want to bake something different, or try a new version of an old favorite, I first head towards recipes I know are a 110% success.  A success to me means that they 
1. taste great 2. have good texture & consistency and 3. could stand up next to a gluten filled version 

So I wanted to try and get an even better chocolate chip cookie than we have made in the past.  The recipe we usually use is great, but they are a more crispy cookie and use a good amount of granulated sugar.  I wanted more fluffy cookies with less sugar.  So that is what I got when my buttery maple coconut cookie recipe was adapted. Actually too much so, these are delicious, but they are very cake-like in consistency.  Some bites without chocolate chips taste a bit like a butter cookie.

I will be doing more batch tests until I get what I am looking for, but I wanted to share this tasty recipe.  I encourage you to try it yourself and see how you can adapt it for your taste!

This recipe is adapted from a cookie recipe in my cookbook,

Cakey Chocolate Chip Cookies

1/2 Cup Coconut Oil Ghee, room temperature            2 tsp Baking Powder
3/4 Cup Packed Brown Sugar                                      1/2 tsp Real Sea Salt
1 Organic Egg, room temperature                               1 Cup Dark Chocolate Chips
1/2 Cup Pure Maple Syrup, room temperature                   
1 tsp Vanilla Powder
1 1/2  Cups Flour (1/2 Cup each; Brown Rice, Coconut, Tapioca: Sift flours together)
Preheat oven to 375° 
In a large bowl, using a hand mixer, mix the ghee and brown sugar until creamy.    
Then beat in the egg, and syrup until well mixed.

In a separate bowl, combine flour, baking powder, salt and vanilla powder.
Then, mix the dry ingredients into the wet mixture, a little at a time. Do not over mix.  
Fold in chocolate chips. 

Drop by tablespoonfuls (or use small ice cream scoop) onto parchment lined baking sheets, and flatten with your hand slightly. 

Bake at 375° for 10 - 12 minutes or until lightly golden brown. 

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