Posts from the ‘YUM!’ Category

*~Lavender Lemonade~*

“With Spring gracefully fanning it’s breezes through my opened french doors each morning, it is absolutely too difficult to NOT start looking for delicious spring produce and recipes! Along with crisp produce and delicious breezy afternoons comes a mood that begs for a nice chilled drink, sweating in the sunlight as it waits to feel your lips. I have started compiling my “Recipes to Try: Spring 2012″ Binder, and this little gem is at the top of the list.”

Lavender Lemonade

3/4 Cup Vodka
3/4 Cup Lillet Blanc
1/2 Cup Lavender Syrup (recipe to follow)
1/2 Cup Fresh Lemon Juice
1/4 Cup Chilled Soda water (per glass)

Combine the first 4 ingredients with a spoon.
Pour over ice, add the chilled soda water, and garnish with Fresh Lavender or a Lemon wedge.

Lavender Syrup

4 Cups Water
4 Cups Sugar
1/2 Cup dried food grade Lavender

Boil over medium heat for 1 minute, remove from heat and let steep for an hour. 

I absolutely cannot wait to serve this in my recently etched glassware on my patio, surrounded by my spring herbs that should be sprouting any time now!”

~*Yummy in the New Year*~

“To Support my New Year “Solution” I have been scouring Pinterest for ideas and yummy recipes! Recently my search has brought me across some very nice recipes to kick off Spring!”

Iced Tangerine Green Tea
(Dr.Oz’s weight-orade)

The antioxidants and nutrients in green tea and citrus fruits has been proven to not only help cleanse and help your body, but also stimulate your metabolism and speed it up by 12%!

4 Green Tea Bags
1/2 Tangerine, sliced
Fresh mint leaves
Honey, to taste
Water, Just boiling
Ice

While heating the water: Get out 2 (32 oz) Mason Jars. Fill one with 2 cups of ice and place 4 teabags in the other. Slice the Tangerine and rinse the mint leaves.  Pour the hot water over the green tea bags and steep according to package directions (generally 3-4 minutes) OR, use this lovely Tea Timer offered free by Google Apps on Chrome. Squeeze the teabag between a regular and slotted spoon to get out every last drop of goodness. Add honey while the tea is warm, it is much much easier this way. Allow the tea to cool for a few minutes. Meanwhile, add the tangerine and the mint  to the ice jar. After letting cool, pour the tea into the iced jar and store in the fridge over night. It is recommended that you drink 1 pitcher daily! 

“If you are like me, you enjoy your morning smoothies. They are less troubling on your stomach (especially if you work out in the morning) and easy to take with you if you’re always on the go! But some mornings there just isn’t enough time to gather all the ingredients and measure them out and tinker with the recipe to get the right balance. So here is a neat trick I learned from MuffinTinMania.com

Coconut Green Smoothie Cups!

2 Cups Coconut water
1/3 Cup Almonds
2 Cups Spinach
2 Celery Stalks, chopped
1/4 Cup Fresh Mint
1/2 Orange, peeled
1 Tbsp. Honey
1/2 tsp. Ginger powder
2 Cups frozen mango cubes

Combine and blend all ingredients until smooth. Divide into 12 muffin cups and freeze. When you’re ready for a refreshing drink, place 1 cup of Coconut water, or chilled Green Tea, in the blender with 2 muffin cups and blend into a yummy smoothie!!

Neat Fact: Coconut water is a great way to beat boredom with every day water! The chemical makeup is so similar to that of human blood that it was used during war times in IV bags! Also, it’s a great source for potassium!

Yogic Detox: The Recipes

It’s never the wrong season for a quick One Week detox. IT revitalizes the body, makes you more focused and prepared to take on a new work out.  Or, if you’re just feeling a little less than your usual awesome self, it can help restore you to your natural glory.  Below are some recipes for a 7 day detox. A 7 day Yogic stretch regimen and shopping list will also be posted for convenience!  

You will also notice some terms used that might be foreign to you, such as: Kappha, Vitta and Vata Doshas. To determine which of these you fall into take the Dosha Quiz.

A word to the novice health nuts. While this diet is not impossible or harsh, it is important that you speak with your physician or dietitian before taking on this detox.

Ginger-Turmeric Tea 
(For Kapha Dosha)

1 Qt. of Purified Water
15 1/4-inch slices of fresh ginger root
1 1/2  Tsp. Dried Turmeric Powder
1/2 Tsp. of raw hone added to each cup you drink (optional)

Place the herbs and water together in a pot and bring to a boil, then simmer, uncovered, for fifteen(15) minutes. Remove from heat and let cool. Strain. The tea will last for up to four(4) days in the refrigerator. It is best to drink the tea hot or at room temperature. Use the stove, not the microwave, to reheat. Add honey as needed.

Drink Two(2) to Three(3) Cups of tea a day between meals.

Cumin, Fennel, Coriander Tea
(For Vata and Pitta Doshas)

1 Qt. of Purified Watr
1 Tsp. Cumin Seed
1 Tsp. Fennel Seed
1 Tsp. Coriander Seed
1/2 Tsp. Raw honey added to each cup you drink (optional)

Place the herbs and water together in a pot and bring to a boil, then simmer, uncovered, for fifteen(15) minutes. Remove from heat and let cool. Strain. The tea will last for up to four(4) days in the refrigerator. It is best to drink the tea hot or at room temperature. Use the stove, not the microwave, to reheat. Add honey as needed.

Drink Two(2) to Three(3) Cups of tea a day between meals.

Digestive Kitchari
(Makes 3 Cups)

1 Cup Basmati Rice
1/2 Cup Whole Mung Beans, soaked for at least 3 hours before cooking
4 Cups Purified water
2 Tbsp. Ghee (clarified butter)
1 Tsp. Black Mustard Seed
1 Tsp. Cumin Seed
2 Pinches Hing (asafetida)
1 Tsp. Fresh grated ginger
1 Stick of Kombu or Wakame (seaweed)
1/2 Tsp. Sea Salt
1/2 Tsp. Turmeric

For Pitta Dosha Imbalance

1/2 Tsp. Dry Fennel Seed
Sliced Burdock Root, or 2 sliced carrots
1 1/2 Cups Fresh Green Beans
1 Small  Zucchini, sliced

For Kapha Dosha Imbalance

1 1/2 Tsp. Coriander Seed
1 1/2 Tsp. Oregano
3 Bay leaves
2 Cups chopped vegetables, including Zucchini, leafy greens, green beans

Rinse the rice and mung beans and soak for three(3) hours or overnight. Drain. If using vegetables, cut into cubes.

In a pot, warm the ghee over medium-high heat. Add the mustard and cumin seeds (and, if using, fennel and coriander seeds) and saute for 1-2 minutes or until aromatic.

Add turmeric (and, if using, other spices) mung beans, and rice. Then add water, Kombu, and ginger. Bring to a boil then cover and simmer for 40 minutes.

If using vegetable, add starchy ones (burdock or carrot) halfway through the cooking. Zucchini and beans should be added 10 minutes before the kitchari is done. Greens can be added in the last five(5) minutes. If you need to add more water, do so, but the kitchari should be the consistency of stew when done.

Garnish with fresh Cilantro chutney and add salt to taste. You can have avocado with a little salt and lemon or steamed vegetables (broccoli, carrots, beets, green beans, asparagus, fennel, and summer squashes) as a side dish.

Eat enough to feel satisfied, about 1 to 1 1/2 Cups, and then relax for at least fifteen(15) minutes to support good digestion.

Fresh Coriander Chutney
Add one(1) Tsp. to your Kitchari for diversity

1 Bunch of Coriander (Cilantro or parsley)
1/4 Cup Fresh lemon juice
1/4 Cup Purified water
1/4 Cup unsweetened dry coconut
2 Tbsp. Fresh ginger root, chopped
1 Tsp. Raw honey
1 Tsp. Sea Salt
1/4 Tsp. Fresh ground black pepper

Blend lemon juice, water, and fresh coriander (cilantro or parsley) until the herb is coarsely chopped. Add the rest of the ingredients and blend until it is the consistency of pesto.

Store, covered, in the refrigerator or up to one week.

Potassium Vegetable Broth
Drink up to Three(3) cups each day. This recipe makes two(2) days worth of broth.

5-10 large potatoes, any kind, peeled
8-12 Carrots, peeled
1 Bunch celery, chopped
2 Bunches of dark leafy greens
Enough purified water to cover the vegetables

Add the peels from the potatoes and carrots, and the chopped vegetables, to a pot and just cover with purified water.

Bring this to a boil and then simmer, covered, on low heat for One(1) hour.

Strain and drink only the broth. The vegetables can be stored in the refrigerator until the cleanse is over and cooked and pureed into soup.

There will be a shopping list for this detox as well. For novice participants, this list will also include images of some of the more obscure ingredients to aid in finding them at your local market!  

! 2012 in a size 12 !

“Well Ducklings, it is almost the new year, and this little piggy has decided it’s time for a change.  Sure being buxom has worked out well for me in the past, but I’m just tired of being over weight.  Not to mention the health risks associated with some of the foods I allow to pass for “diet” food!  So it’s time for a little revamp! “

Eggs and Toast (Breakfast)

345 Calories

Scramble three (3) egg whites with one (1) tablespoon chopped onion and one (1) tablespoon Cilantro. Stir in one (1) ounce of part-skim Mozzerella Cheese. Serve over two (2) slices of whole wheat toast, topped with four (4) tablespoons of salsa and (1/4) cup black beans.

A Brand New Bagel (Breakfast)

312 Calories

Toast one (1) oat bran bagel and top with two (2) tablespoons fat-free Cream cheese.  Top with one (1) thick slice of tomato, each, a few red onion rings, and a pinch of salt and pepper.

Breakfast Parfait (Breakfast)

260 Calories

Mix together one (1) cup of 0% Fat Greek Yogurt, (1/2) cup blueberries, (1/2) cup of sliced strawberries and two (2) tablespoons of toasted sliced almonds.

Tempting Turkey Sandwich (Lunch)

280 Calories

Stack two (2) ounces Sliced deli turkey, one half (1/2) of a Granny smith apple, sliced, one half (1/2) cup spinach and one (1) tablespoon of Dijon mustard on two (2) slices of Whole-wheat bread.  Have a little orange for dessert!

Grilled Chicken Sandwich (Lunch)

260 Calories

Stack three (3) ounces of grilled chicken strips, one (1) large Romaine lettuce leaf, one (1) tomato slice, one (1) teaspoon of Dijon mustard and one (1) teaspoon of light mayo on a Whole wheat Hamburger Bun.  Have a side salad of two (2) cups of spinach topped with one (1) teaspoon fat-free vinaigrette.

“The shopping list for these breakfasts/lunches can be found in this blog too!  I usually start the morning with a brisk walk/jog and some yoga.   If you’re like me, and you find it hard to run after a good Breakfast, try eating only half of your breakfast before your walk/jog, and the other half when you get back. It has worked wonders for me.”