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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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In the mood for a simple luscious healthy filling afternoon snack ?

If you are in the mood for a light, filling, diabetic friendly, rich, creamy luscious healthy snack, say no more, avocado drizzled with balsamic vinegar…the end!

Try this for your afternoon delight;

slice an avocado in half, remove the pit, and drizzle with balsamic vinegar. Spoon each bite right out of the skin and enjoy! Or, place on a flacker, a piece of fruit or vegetable of your choice, then enjoy!

If you want to eat healthy, you can’t go wrong with this snack; avocados are high in fiber and monounsaturated healthy fats– both of which are super for weight management and have a steadying effect on blood sugar. Avocados are also loaded with potassium, so if you decide to add a littel salt, no worries, these two balance eachother out!

 
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Posted by on April 7, 2012 in Uncategorized

 

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Healthy Zesty Condiments (part two)

As promised, the second list of healthy delicious condiments is finally here!

Hummus; Naturally this one ends up on my list. I serve this with flackers at every single demo we do and who does not like hummus? Hummus, which is made with chickpeas, tahini (optional), garlic, lemon juice and extra virgin olive oil, is easily one of the healthiest tastiest creamiest condiments I know that goes with just about everything and makes anything it lands on taste creamier and terribly good. Hummus can be eaten alone or on a cracker, flacker, piece of vegetable, chip or any other type of edible scooped or flat delivery thing that makes you happy. It is simply the best, most fabulously healthy rich addition to any snack.

If you make it yourself, and this is easy, especially if you have a food processor, use only the finest organic ingredients and extra virgin olive oil. The store-bought versions can sometimes be deceiving in terms of their healthy nature because the oils they use are questionable; soy oils, vegetables oils are often used to keep the price down but they are not as good for you, so buyer beware. So be a label reader and find a brand that uses good extra virgin olive oil.

Pesto; Ahhh pesto, how much do I love thee, let me count the ways! Pesto is a generally a macerated mix of basil, garlic, pine nuts, basil, olive oil, and grated cheese.  It’s a great source of healthy fats and also powerful antioxidants, mostly from the garlic and basil, but to some extent from the pine nuts and olive oil too. I like to use walnuts because then I am also adding omega-3 fatty acids and I generally avoid the cheese but that’s just me. I also will add kale leaves or spinach to my blender when mixing these items to get more antioxidants vitamins and minerals with each delicious scoop.

And finally, one of my ultimate favorites….hot sauce!  This is my addiction for sure, I love cayenne, black pepper, wasabi, anything to spice it up, I am for it all! And actually, hot sauce is, or can be, quite healthy and good for you while adding zing to almost anything.  Hot peppers, namely capsaicin, is actually fairly good for you, known in holistic medicine to increase circulation and to help heal stomach ulcers if you can believe that! Hot spices can even cause a slight and temporary metabolism increase.  The only drawback to most hot sauces is that some contain sugar, bad, and others have a moderately high amount of sodium, also can be bad if you are using too much a lot of the time, which for most people, not a problem.

So now you know my top choices of zesty, healthy condiments. Next time you are looking for that little something extra to add to your dish, don’t be afraid to indulge in one of these tasty additions. If you have a recipe for any of the above that you would like to share, please send I am always interested in new palate adventures!

Enjoy!.

recipes I like:

Hummus:

http://www.myrecipes.com/recipe/cumin-curried-hummus-10000000780414/

Pesto:

http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe/index.html

 
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Posted by on April 4, 2012 in Uncategorized

 

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Sprout your own edible seeds this weekend…YUM!

Need a great, easy, fun weekend little project with a high rate of gratification and sensory return? Try sprouting your own sunflower seeds this weekend. It is easy, yummy and in the end a tasty, super healthy treat.

So How To Sprout? Easy!! I soak my seeds overnight, drain them of the water the next day and place in a collander. I keep mine in the collander and water them twice a day until I literally see then sprout, they will look like they have a little tail. Do not keep them in the water, just rinse them twice a day. If you home is warm within a few hours the sprouting process actually begins, the tail, however,may take a few days to form. Then I season them as desired, salt, yeast, smoked paprika or BBQ spicing, or curry, whatever I like on that given day, then place in the dehydrator and 24 hours later, voila! Ready for your palate pleasure.

Just so you know, I love sprouting my seeds and nuts and grains because the health benefits are tremendous and when I then dehydrate them they make super healthy crunchy yummy snacks ideal for those who are on the go but still want high quality easy to eat super nutritious foods.

So why sprout you ask? The process of sprouting or germination fundamentally changes the nutrient composition of any seed. Nutrients such as enzymes, amino acids, and vitamins are substantially increased and become more bioavailable, allowing for better absorption. For example, sprouting doubles the antioxidant (ORAC) value of flaxseeds. The “anti-nutrients” such as phytic acid, enzyme inhibitors and insoluble fibers are decreased, again allowing for increased bioavailability and nutrient absorption. Dehydration then ensures minimal loss of taste and more importantly preservation of these fragile enzyles and nutrients that can be lost with cooking.

 
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Posted by on March 31, 2012 in Uncategorized

 

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