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Jump Start the New Year; Detox & Anti-inflammatory Magic Brew

Why not jump start the New Year and commit to health and to feeling fabulous right now!

This Magic health brew will give you energy, help your body detoxify and is nourishing as well.  Try it once or even better, enjoy it today, prior to the New Year and jump-start your healthy mission.

Kale, Pineapple, Turmeric and Ginger Detox Drink
This purifying beverage contains kale to nourish the body and cleanse the kidneys; pineapple and turmeric two fabulous anti-inflammatory nutrients, bromelain which also helps to aid digestion; and ginger to help stimulate bile flow in your gall bladder.

Ingredients

1 bunch organic kale de-stemmed (3-4 cups chopped)

1/2 cup fresh pineapple
2 large cucumbers, organic, skins included if possible for the silicon and fiber benefits

1/4 tsp turmeric (the ultminate anti-inflammatory herb)
1/2 lemon, squeezed with a dab of zest

1/4 inch of ginger
1 bunch of mint (1/2 cup) optional but good

If you plan on drinking a lot, add a dropperful  or 30 drops of tincture of milk thistle (my favorite is from Herb Pharm, it is in liquid form, they have a liver tonic/support formula that I adore). This will ensure a happy liver recovery.

Blend and enjoy!

Happy healthy day and year to you all!

 
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Posted by on December 30, 2012 in Uncategorized

 

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To eat or not to eat….the tale of the toxic can of mushrooms..

Yesterday I worked for ten hours seeing sick people at the clinic and when I was done I needed a little Alison time to decompress and so naturally I went to the grocery store. I find shopping for fruits and vegetables quite soothing. I know, some people like shoes, me, it’s the produce section….Anyways, there is a global market near the clinic and so I decided to stop, see what Asian/Mexican treats were available. Needless to say I bought a plethora of interesting greens and foods, some that I still do not even know how to use or how to name – I shall experiment this evening. And I must say that I was happily distracted for at least an hour.

I walked the aisles of curry, hot sauces and seaweeds and when I stumbled across the ‘every kind of canned mushrooms’, I was super happy. I love the straw variety and decided that I definitely needed a few cans of these.

Today, as I was preparing lunch and heating up some chili that I made, I remembered that I had those delicious mushroom. So, I opened a can, rinsed and then poured them into my soup. YUM! When I was putting the can in my recycling bin I happened to see the expiration date, it said 2022. Wow, I looked again thinking it probably said 2012, but nope, clearly it said 2022. I thought, my God these little guys may live longer than me! Then I had to wonder how is that possible, feels weird? I was actually scared to look at the ingredient list especially after I noticed the 800 mg of sodium per serving…yikes!  I just had to stop and pull my eyes away but before I did, I had another thought, BPA. OMG! Of course this can also had BPA and I thought how much BPA can a  mushroom absorb between now and 2022? How old is the can to begin? I mean, if it can last until 2022, maybe it is only midway through its shelf life and this can is actually from 2002. So I am thinking that is a lot of BPA?

Jeez, I am telling you, knowledge is not always bliss!  After all was said and done I contemplated deep and hard as to whether or not I should even eat this delicious meal. I really like those mushrooms and the chili that I added it too was divine. Funny, as toxic laden as it may be, it was not an easy decision…Needless to say I am probably never going to buy canned mushrooms at the asian store again.

 
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Posted by on December 3, 2012 in Uncategorized

 

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Curry craving creamy cauliflower

Satisfy your curry craving with this delicious, simple, late-summer dish. It’s easy to make, fast to prepare and your taste buds will love you and this treat! This recipe is gluten-free but filled with all sorts of goodness.Its also super high in health giving nutrients that fight inflammation, decrease cancer and promote your overall longevity.  

2 tbs extra-virgin olive oil 
1 tbs plus 1/2 tsp fresh lemon juice and a dab of rind
1 tbs curry powder , I add extra turmeric and ginger a 1/4 tsp total just to get an antiinflammatory boost
1/2 tsp Kosher flake salt or seas salt
1/2 tsp smoky paprika (optional) 
1 head cauliflower, leaves and core removed, florets cut into ¼-inch slices 
fresh cilantro leaves

Preheat oven to 450° Fahrenheit. In large bowl, whisk together oil, 1 tbs lemon juice, curry powder, salt and paprika. Add cauliflower slices and toss to coat. Spread cauliflower in single layer in large baking pan lined with parchment paper (for easy clean-up). Bake until cauliflower is tender-crisp and brown, about 30 minutes. Sprinkle with remaining ½ tsp lemon juice and garnish with cilantro. Makes four servings.

Double your pleasure and the recipe’s usefulness by puréeing the leftovers the next day with low-sodium vegetable or chicken broth for a fabulous, satisfying soup (add a touch of coconut milk or yogurt or even a few slices of avocado for extra creaminess)….yum!

 
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Posted by on September 4, 2012 in Uncategorized

 

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Healthy Snackin Chicks

 I am always looking for crunchy healthy snacks that are low in carbs, high in protein and not laden with bad oils. This is why I originally created flackers. Having said that, a girl needs alternatives and choices, right? There is always room for other healthy snack food, here is my second favorite: high in fiber, protein and a good healthy alternative to chips…popped chickpeas…yum!

Popped Chickpeas –

Ingredients

1 tbsp olive oil

1 can of chickpeas, drained

Your favorite spices to taste

 Directions

Sauté the chickpeas in the olive oil until they pop. Sprinkle with your favorite spices to taste. Enjoy!

 
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Posted by on August 28, 2012 in Uncategorized

 

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Spicy roasted beets

Just when you thought I was done with beets….

After my beet greens post the other day I thought I was too! But then I thought two things

1. if you have beet greens, then you usually also have beets. So maybe I should say something about these lovely healthy root vegetables like how they are packed with antioxidant, anti-inflammatory and detox potential goodness. 

2. To top it all off I then saw this recipe in www.vegetariantimes.com and I could not resist doing post number two on beets and sharing. Besides even if you do not like beets, spicy roasted? Doesn’t that sound delish? Perhaps this recipe will tempt you to give them a try, they are in season after all…

Recipe:

2 bunches of beets, golden preferred (tops removed-but now you know what you can do with those babies right?), washed and quartered. You may also peel if you like but you would miss out on some good fiber

2 tbsp. coconut oil

1 tsp cumin

1/2 tsp paprika

1 pinch of chili powder

preheat over to 400 degrees. Toss all ingredients together and spread on baking sheet, Bake for 30-40 minutes or until beets are tender. Turn them over once. Salt pepper as desired and enjoy…yum!

 
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Posted by on August 10, 2012 in Uncategorized

 

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Mooooove over meat!

So as usual protein is in the news again! We do love our protein in this country and I find that most of my clients fall into one of two categories, protein neurotic (yes, that includes me too) and/or carbohydrate phobic (and yes, that also includes me).

We do in fact need protein to live, to build tissue, muscle, hair, nails. And yes protein does help with concentration and yes, it does help to keep us full. My only beef about this protein craze is that I feel so sorry for all of the animals who need to be sacrificed so that we can feel satiated! It is just not necessary. In fact, there are many fabulous alternatives where you can get all of your protein needs met and no animal cruelty at all!!!

here are some ideas:

Spinach: 1 cup 5 grams of protein

Broccoli; 1 cup 5 grams of protein

Quinoa:  11g Protein / Cup

Lentils:  18g  Protein / Cup

Black, Kidney, Mung,& Pinto Beans:  15g Protein / Cup

Almonds: ¼ cup – 8 grams protein

Sunflower seeds, ¼ cup – 6 grams of protein

Tempeh:  24g Protein / 4 Ounces

Spirulina:  6g Protein / 10 grams

Hemp Seeds/Flax seeds: 10-16g Protein / 3 tbsp

So mooooove over meat and say hello to live sources, healthy plant-based sources of protein that are cruelty free, environmentally friendly and yummy. And to top it all off these other sources of plant-based protein also contain many other vitamins and minerals essential for healthy living as well. So you get your protein fix and way more! Just as the doctor ordered….

 
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Posted by on June 25, 2012 in Uncategorized

 

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Creamy cruciferous anti-aging salad

Cabbage, kale my favorite cruciferous veggies are in abundance right now so why not take advantage of their super healthy goodness and enjoy them for dinner!

Two fabulous reasons to indulge in these super veggies:

1.  They may help to lower your risk of getting cancer. (A review of research published in the October 1996 issue of the Journal of the American Dietetic Association showed that 70% or more of the studies found a link between cruciferous vegetables and protection against cancer.)

2. They can help to reduce oxidative stress, again cancer protective, but also a natural extender of your longevity . Oxidative stress is the overload of harmful molecules called free radicals, which are generated by the body and cause rapid aging, disease, wrinkles, illness….Reducing these free radicals may reduce the risk of getting sick, aging less than gracefully all the while reducing your risk for developing certain cancers.

And, bonus point, they help to reduce your risk of diabetes and heart disease because they are filled with nourishing fiber. low in sodium and high in vitamins and minerals.

So fo ahead and try this yummy salad and feel nourished and healthier with every bite!

Cruciferous goodness salad:

6 cups finely shredded purple and green cabbage and kale leaves, I like dinosaur kale, taken off of their stem, May also add a few broccoli pieces as well if you like.
1 small red, orange or yellow pepper, chopped
1 ripe avocado, diced
2 tablespoons finely chopped red onion or chives
3 tablespoons lemon juice with a dab of zest
1/4 cup shelled hemp seeds , broken up flackers bits, walnuts sunflower seeds (sprouted if you can) or even a few pistachios or sprouted almonds.
3 tbs cilantro leaves and 3 tbs parsley leaves
1/4 teaspoon sea salt

Optional: black pepper, turmeric, a little garlic, a jalapeno

Toss all ingredients together in a large bowl. The avocado will make this salad taste extra creamy without the saturated fats.

http://www.webmd.com/food-recipes/features/super-veggies-cruciferous-vegetables?page=2

www.flackers.com

 
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Posted by on April 13, 2012 in Uncategorized

 

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