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Dairy Free Cheesy Sweet Potato Fries

 

These dairy free cheesy sweet potato fries will make you smile from ear to ear. They are perfect as football food, for a casual dinner party, or just as a treat because you deserve it!

dairy free cheesy sweet potato fries

If I had to pick one food that makes me happy every single time, I think it might be fries. Any type of fries — traditional fries, sweet potato fries, crispy fries, not-so-crispy fries, curly fries, spicy fries, cheese fries… well, you get the picture. I’m a little obsessed with fries.

Years ago when my friends and I would go to the diner after a night of partying, my order would almost always include a big plate of French fries with gravy. To me, there was nothing better. And just because I am a lot more health conscious now, it doesn’t mean that I don’t indulge in fries. These Dairy Free Cheesy Sweet Potato Fries take me right back to that diner.

I have made platters of dairy free fries and nachos more times than I care to admit. I’m a sucker for so many variations of this diner food. Each version has its pros and cons. Okay, maybe that’s not really true — I can’t really think of any cons…

This particular recipe is inspired by Paleo Running Momma. The credit for this delicious cheese sauce with the perfect texture goes there — many thanks Michele!

This cheesy gooey platter of deliciousness is perfect for football Sunday. I mean, just imagine how good this will be next to a bowl of chili or a platter of chicken wings. In my house, we don’t wait for Sunday though. We’ve been having them here with family dinners whenever I get the urge. They are easy to make and are a big crowd pleaser. In fact, the next time I have some people over for dinner, I’m planning to make a triple batch of these and put them out on the coffee table with a bunch of forks and just let everyone chow down while I’m getting dinner together in the kitchen.

The cheese sauce here is made from cashews. Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healthy choice.

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Here are some of the great healing ingredients in these Dairy Free Cheesy Sweet Potato Fries:

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healthy choice. I use cashews in cream sauces and faux cream soups. I also love cashew yogurt… this is one of the greatest inventions since sliced bread…

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels.

dairy free cheesy sweet potato fries

Dairy Free Cheesy Sweet Potato Fries
Author: 
Recipe type: paleo, whole30, dairy free, gluten free, grain free, sugar free
Cuisine: appetizer, vegetable, side dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These dairy free cheesy sweet potato fries are so delicious. I love to put out a huge platter and just hand everyone a fork to dig in -- no plates necessary!
Ingredients
  • 1 cup raw cashews
  • juice of 2 lemons
  • 6 Tbs warm water
  • 5 Tbs extra-virgin olive oil, divided
  • 2 tsp garlic powder
  • 2-1/2 Tbs nutritional yeast
  • generous amount of sea salt, to taste
  • 1 very large sweet potato, cut into fries (no need to peel it; just scrub it well)
  • 2 oz thinly sliced pepperoni
  • big handful fresh basil leaves
Instructions
  1. Preheat oven to 450°F.
  2. Line 2 baking sheets with parchment paper.
  3. In a large bowl, toss the sweet potato fries with 2 Tbs oil and season with salt and pepper.
  4. Spread them out on a single layer on the baking sheets, trying not to crowd them.
  5. Place in the oven and roast for 15 mins. Flip them over with a spatula, and roast for an additional 10 mins or until they are just cooked through. Switch the oven to broil and broil for about 3 mins or just until the top tray starts to color, then switch the trays so the bottom tray is under the broiler and broil about 3 mins, being careful not to burn them.
  6. Meanwhile, make the cheese sauce: In a blender, combine the cashews, lemon juice, water, garlic powder, nutritional yeast and salt and pepper to taste. Blend until silky smooth.
  7. Transfer the fries to a platter. Arrange pepperoni and basil among the fries.
  8. Pour the cheese sauce over (using as much as you like; be prepared to have some leftover sauce for another use).
  9. Serve with a bunch of forks and enjoy!

dairy free cheesy sweet potato fries

 

Borscht With Beef

This Borscht With Beef is a deliciously healing classic soup filled with beets, cabbage, and beef. It’s kind of a cross between a hearty beef stew and a cabbage soup. It is amazing and even non-beet-lovers will ask for a second helping.

borscht with beef

I was working with a client a few weeks ago who had really high blood pressure. Now, I’ve always known that beets are great to lower blood pressure but it wasn’t until we actually tested it out that I was truly awe inspired. This wonderful woman came to me willing to do anything she had to in order to feel better. She is my favorite type of client.

I always ask on my initial questionnaire if there is anything you won’t eat. She responded with only two things that she couldn’t                 get down, and one of them was beets.

So, we worked around the beets. And she did amazingly well… her progress was inspiring.

Over the course of a few weeks, I mentioned beets again. I had an intuition or an instinct that beets were the answer to some of her health issues. Well… intuition plus scientific knowledge…

She was game. So I sent her the beets recipe that helped me get my daughter to eat them. And she made it. She ate the beets and she actually loved them. Then she took her blood pressure. The numbers had dropped significantly after only one serving of beets!

She took the bull by the horns and started making more recipes with beets and her blood pressure is now under control. Anyway, this recipe for Borscht With Beef was inspired by this amazing woman who thought she didn’t like beets but loved cabbage soup. It’s delicious. It’s healing. It’s simple. And it tastes like home.

By the way, just as an aside… beet juice is now being given to athletes to increase athletic performance, so you’ve really got to try this Borscht With Beets!

If you like this recipe, you’ll also love my recipe for Beet Sweet Potato Soup.

borscht with beefIncrease Your Athletic Performance

If you are looking to boost your endurance and strength, download my free ebook: Optimized Athletic Performance Food Plan. 

borscht with beef

Here are some of the amazing healing ingredients in this Borscht With Beef recipe:

Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way.

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I recommend using grass-fed organic ground beef whenever possible.

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

Scallions are one of my favorite ingredients. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever. I toss the roots into this soup and let them infuse the liquid.

Cabbage can help control a cough and lessen the symptoms of the common cold — in olden times, cabbage tea was given to people who had contracted the whooping cough. It’s also good to combat constipation and hot flashes.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

borscht with beef

Borscht With Beef
Author: 
Recipe type: soup, stew, comfort food
Cuisine: paleo, whole30, gluten free, grain free, nut free, dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Borscht With Beef is like a delicious cross between cabbage soup and beef stew. It is so healing and so comforting.
Ingredients
  • 2 Tbs extra-virgin olive oil
  • 1 lb beef stew meat
  • sea salt and black pepper
  • 1 bay leaf
  • 6 cups beef bone broth, divided
  • 3 cups water, divided
  • 1 tsp fennel seeds
  • 3 medium/large red beets, peeled and diced
  • 3 scallions, sliced, roots retained and added to the soup
  • ⅓ cup fresh dill, snipped or chopped
  • 3 medium carrots, peeled and diced
  • ¼ cup raw apple cider vinegar
  • ½ medium head savoy cabbage, thinly sliced and broken into shreds
  • 6 garlic cloves, smashed
  • 1 med baking potato, peeled and diced
  • non-dairy yogurt, for topping
Instructions
  1. In a large soup pot set over medium heat, heat the oil.
  2. Season the beef with salt and pepper.
  3. Add the beef to the oil, in a single layer, turning to brown all sides. You will probably have to do this in batches, removing the first batch to a plate to do the second batch.
  4. When the beef is all browned, return all of it to the pot and pour in 3 cups of bone broth and 1 cup of water. Add the fennel seeds. Bring to a boil, then lower the heat to a simmer, cover the pot and cook for 1 hour.
  5. Add the beets, scallions (with the roots), carrots, cabbage, garlic cloves, and potatoes.
  6. Add the remaining 3 cups bone broth and add about 2 more cups of water so that the ingredients are covered with liquid.
  7. Cover and let simmer 30 mins.
  8. Remove from heat and stir in vinegar and dill.
  9. Ladle into bowls and top each serving with a dollop of yogurt.
  10. Enjoy!

Dairy Free Creamy Cauliflower Bone Broth Soup

This Dairy Free Creamy Cauliflower Bone Broth Soup is creamy, delicious, and healing! It’s topped with crispy spicy chickpeas and fried herbs… oh my!
cauliflower bone broth soup

I’m so happy that fall is in full swing here in New York City. The leaves are changing and they are just gorgeous. Every time I go outside, I’m engulfed by amazing vibrant reds and yellows and oranges. It makes me happy. And, it makes me crave soup.

The other day, I came inside and my head was still filled with all of these bright autumnal colors. I threw open the windows, let the crisp air inside, and I set about making a healing pot of soup.

I find it amusing that with all of these hues in my head, the soup I ended up creating is so deliciously devoid of bright colors. I just love the creamy whiteness of this dairy free creamy cauliflower bone broth soup. There’s something about it that’s just so calming. It’s as smooth as velvet, with such a pleasant mild flavor, that I just can’t seem to get enough of it.

One of the favorite combinations is a smooth creamy soup base that’s topped with some really flavorful and textured toppings. So, I topped this delicate soup with some bold spicy crispy chickpeas and some fried herbs. OMG… this is truly mouth watering.

One of the simplest ways you can make your soups as healing and as flavorful as possible, is to use a good quality bone broth in place of traditional broth or stock or water. Of course you can make your own homemade bone broth, but these days there are so many awesome pre-made bone broths on the market, your healing pot of comforting soup can be ready in no time at all. (See the recipe below for the bone broth I used in this soup recipe.)

As a wellness/health coach here in Manhattan, I teach many of my clients to use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier. And, as in this soup, it makes an awesome substitute for cream!

I love to customize recipes for specific health concerns. Let me customize a skillet recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup recipe that addresses your specific needs!

This soup will help keep you youthful inside and out. Read this article to learn more foods you can add into your diet to help keep you young and healthy — there are lots of great recipes in this article too!

cauliflower bone broth soup

Here are some of the awesome healing ingredients in this recipe for Dairy Free Creamy Cauliflower Bone Broth Soup:

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. (See the recipe below for the awesome ready-made bone broth I used in this soup recipe.) It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

Cauliflower helps digestion and is great to eat if you are experiencing constipation. It can help with age-related memory loss and it contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can also help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Sage is great for your digestion, especially if you have loose stools. It’s also good for memory loss and for Alzheimer’s.

cauliflower bone broth soup

If you make this Dairy Free Creamy Cauliflower Bone Broth Soup, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Dairy Free Creamy Cauliflower Bone Broth Soup
Author: 
Recipe type: gluten free, dairy free
Cuisine: soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This Paleo Cauliflower Bone Broth Soup is so creamy and so healing! It's simple to make, and it's one of the most comforting soups you will ever have.
Ingredients
  • ¼ cup extra-virgin olive oil, divided
  • 1 can chickpeas, rinsed and drained
  • ½ tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp chipotle chili powder
  • ¼ tsp turmeric
  • Pink Himalayan salt and black pepper, to taste
  • 1 med onion, chopped
  • 1 large head cauliflower, cut into chunks
  • 16 oz. bone broth of your choice (I used this awesome bone broth)
  • handful of fresh parsley leaves
  • handful of fresh thyme leaves
  • white truffle oil, for drizzling on top of each bowl of soup
Instructions
  1. Preheat your oven to 400°F.
  2. Line a rimmed baking tray with parchment paper and spread the chickpeas out on it.
  3. Drizzle about 2 tsp oil onto the chickpeas. Sprinkle on the smoked paprika, chili powder, chipotle chili powder, and turmeric. Toss until evenly coated.
  4. Place the tray in the oven and set your timer for 10 minutes. Check the chickpeas. If they are not crispy yet, stir them up and put them back in the oven, checking them every 5 minutes so that they do not burn. They are done as soon as they are a bit crispy.
  5. Remove them from the oven and set aside.
  6. In a large stockpot, heat 1 Tbs oil.
  7. Add the onion. Season with salt and pepper.
  8. Saute over medium heat until beginning to soften.
  9. Add the cauliflower.
  10. Season again with salt and pepper.
  11. Add the bone broth.
  12. Stir.
  13. Cover and cook over low heat, until the cauliflower is softened, and a fork can easily be stuck through the center of one of the larger pieces. Mine took about 25 minutes.
  14. Meanwhile, heat 2 Tbs oil in a small skillet. Add the sage leaves, and let fry about 30 seconds or until crisp. Remove to a paper towel with a slotted spoon.
  15. Next, add the parsley leaves and let fry until crisp. Transfer to the paper towel.
  16. Transfer half of the cauliflower onion mixture to your blender. Cover the blender with a clean dish towel and hold it tightly over the top. Blend until completely smooth. Transfer the blended mixture to a bowl and then blend the rest of the soup. Taste the soup and season with salt and pepper if necessary.
  17. Ladle the creamy soup into individual bowls.
  18. Top with chickpeas, sage leaves, and parsley.
  19. Drizzle generously with truffle oil.
  20. Enjoy!

paleo cauliflower bone broth soup

Vegan Stuffed Eggplant

This vegan stuffed eggplant is roasted in the oven so the veggies get caramelized and delicious!

vegan stuffed eggplant

Sometimes when I make a vegan dinner, I brace myself for complaints from my diners. When I say my “diners” I mean my family. And when I say complaints I mean I get grunts and groans because there’s no “real food” and “not enough protein.” This is B.S. But, I aim to please, so I’ve been working on more filling and “meatier” vegan recipes. This vegan stuffed eggplant is a crowd pleaser.

When I made this recipe last week, I knew the time was right because Steve had just come home from a guys trip and I know when he comes home from one of these trips, he feels like he needs to clean up his act and eat healthy. So, call me a chicken, but I waited for this time to test out this recipe on him. It worked like a charm. He loved it so much that he even took some of the leftovers with him for lunch the next day. In my book, that’s a big win!

I am not a big fan of meat substitutes. I just don’t appreciate faux foods, I guess. I see lots of recipes that look awesome using faux meat products, but I’d almost always rather eat my meals without them. And, I don’t like to eat a lot of soy, so I shy away from tofu.

I do, however, love eggplant. Eggplant, when cooked well, is as satisfying as meat.

This eggplant dish is filling, delicious, healing, and fills the need for “meat” that my non-vegan eaters look for. And I hid some semi-spicy peppers in the mix, so there are some delicious surprises inside.

In Chinese medicine, we use eggplant to help reduce inflammation, lessen pain, and smooth your digestion. What a delicious way to heal…

The filling here is made with lots of tomatoes and peppers and onions and it is amazing. The stuffed eggplant roasts in the oven and the tomatoes get caramelized and sweet. I melted some vegan mozzarella on some of these vegan stuffed eggplant and I left some plain. Melting the cheese really took them up a level… OMG this is so good!

For another crowd-pleasing eggplant recipe, try my Paleo Eggplant Meatballs.

vegan stuffed eggplantvegan stuffed eggplant

Here are some of the healing ingredients in this vegan stuffed eggplant recipe:

In eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! During cold and flu season, I recommend onions to everyone, and in lots of ways and forms; they actually can rid the body of bacteria.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

vegan stuffed eggplant

Vegan Stuffed Eggplant
Author: 
Recipe type: eggplant, main dish, vegetables, vegan, paleo, vegetarian
Cuisine: recipe inspired by: The Iron You
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is a vegan main dish that even meat eaters will love. It gets roasted in the oven, so the veggies get caramelized and sweet... it's so good!
Ingredients
  • 4 slender eggplants
  • sea salt and black pepper
  • 1 Tbs extra-virgin olive oil, plus more from brushing the pan
  • 1 med onion, chopped
  • 1 pint grape tomatoes, cut in half
  • 1-1/2 cups baby spinach, torn into pieces
  • 8 garlic cloves, smashed
  • ¼ cup jarred sliced pepperonci or banana peppers
  • 2 Tbs tomato paste
  • 1 tsp coconut sugar
  • dried hot red pepper flakes, to taste
  • vegan mozzarella cheese (optional)
Instructions
  1. Preheat the oven to 450°F.
  2. Slice the eggplants lengthwise until they are almost sliced all the way through, but not all the way through.
  3. Sprinkle a pinch of sea salt onto each half of eggplant, then place them in a colander and let them sit for 30 minutes (this helps remove some of the water and bitterness from the eggplant).
  4. Place the eggplants, partially opened, on a baking sheet lined with parchment paper, and then place them in the oven and bake for 25 minutes.
  5. Meanwhile, heat a large skillet over medium heat and add 1 Tbs oil.
  6. Add the onion, tomatoes, spinach, garlic, peppers, and tomato paste to the skillet and sauté, stirring until the vegetables start to soften, about 10 mins. Season with salt and pepper.
  7. Stir in the coconut sugar and red pepper flakes.
  8. Open the eggplants so they are butterflied, and place them in a baking dish.
  9. Reduce the oven temperature to 350°F.
  10. Spoon the filling evenly into the eggplant.
  11. Roast in the oven for 45 mins. (If using vegan cheese, slice some up and tuck it into the eggplants when there is about 10 mins of cooking time remaining.)

vegan stuffed eggplant

Mushroom Superfood Iced Chocolate

Nobody will know there’s mushrooms or superfoods in this mushroom superfood iced chocolate… it’s that good!

mushroom superfood iced chocolate

I defy anyone who drinks this deliciously creamy iced chocolate to be able to identify anything mushroom-like in here. I say that, not because mushrooms taste bad, but because in my experience, it’s sometimes hard to get people to excitedly chow down on something they are not familiar with — especially if it’s really good for them. And I don’t know too many people who would get excited if they thought they were about to drink mushroom superfood iced chocolate.

Now that the weather is warming up, it’s time to stock your fridge with some great cold foods and drinks. All summer long, I love to keep a huge pitcher of fresh gazpacho on the top shelf of my fridge. I also usually have a pitcher of herb infused water in there. And, now I also will make sure I have a few jars of some kind of superfood chocolatey drink ready to go.

Just as an aside, if you were to look in my fridge right now, you’d see tons of oranges (from a recipe experiment that I really miscalculated, tons of fresh herbs, and tons of cauliflower. As I’m typing this post, I’m already trying to figure out what to make with these ingredients… and I’m seeing some type of a creamsicle kind of creamy drink to sit aside my other pitchers and jars… hopefully this will be successful and I’ll post about it soon… wish me luck.

Let me tell you up-front, that everyone I gave a glass of this mushroom superfood iced chocolate to, loved it. And came back for seconds. It’s so chocolatey and so creamy, and so perfectly sweetened and decadent tasting… it’s really amazing!

Can you tell that I’m a bit proud of this recipe?

I got the inspiration for this recipe from Solla Eiriksdottir, an amazing Icelandic vegetarian chef. I was so inspired by her use of mushrooms in a drink like this that I just had to come up with one too.

When you make this recipe, make a lot of it and store it in mason jars in your fridge. Whenever you want a great afternoon pick-me-up, just pour some over ice, sit in a comfy chair, close your eyes, and just sit in appreciation of the healing powers and deliciousness of what you have created.

For another cold chocolate treat, try my recipe for Chocolate Banana Dairy-Free Fudgesicles.

mushroom superfood iced chocolatemushroom superfood iced chocolateRaw cacao is a superfood. It is packed with magnesium, iron, zinc and other minerals. Not only is it packed with health benefits, but it actually has properties that help the body absorb nutrients better and it’s filled with antioxidants. Cacao can actually be translated as “food of the gods”… Raw cacao can help lower blood pressure, promote healthy heart function, improve digestion, and may even help increase the libido.

In Eastern medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. This recipe used both coconut cream and coconut sugar.

In Asian medicinenuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. Even if you are not on a dairy-free diet, almond milk is the way to go. This recipe uses almond milk.

Chaga mushrooms are a longevity superfood. I use a chaga mushroom extract powder that makes it easy to add this immune-system-boosting mushroom my drinks and recipes. There’s a lot of research being done on the power of chaga right now and it’s possible ability to help fight cancer. It’s also good for your intestinal system and it can help calm your nerves. (See the recipe below for where to buy this amazing ingredient.)

Lucuma powder is made from a South American tropical fruit. It’s sweet and contains a good amount of calcium, magnesium and potassium. It also has a great anti-inflammatory effect and can improve the condition of your skin. If you don’t have access to lucuma, you can use additional coconut sugar or add any sweetener that makes you happy.

mushroom superfood iced chocolate

Mushroom Superfood Iced Chocolate
Author: 
Recipe type: beverage, iced beverage, drink
Cuisine: superfoods, vegan, vegetarian, paleo
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This is the most incredible tasting iced chocolate drink... it will heal you, but all you taste is creamy, decadent, perfectly sweetened chocolate!
Ingredients
  • 1 packet chaga mushroom elixir
  • ½ cup unsweetened, plain almond milk
  • 2 Tbs raw cacao powder
  • 1 Tbs coconut cream
  • 2 tsp lucuma powder
  • ½ tsp vanilla extract
  • 2 Tbs coconut sugar
Instructions
  1. Pour one packet of the chaga elixir powder into 12 oz of hot water and stir to dissolve.
  2. Put that hot liquid in a blender with the rest of the ingredients and whiz it up until creamy.
  3. Pour over ice.
  4. Sip and enjoy!

 mushroom superfood iced chocolate

Paleo Beefaroni

If you liked beefaroni when you were a kid, you will love this healthy grownup Paleo Beefaroni!

paleo beefaroni

Sometimes people who don’t know me really well tell me they are intimidated to cook for me. The prevailing thought is that I only eat gourmet, chef-y kind of foods. This couldn’t be farther from the truth. I’m going to admit something to you now: my all-time favorite go-to comfort food is a bowl of pasta with ketchup. I know… gross, right? Granted, I use chickpea or almond pasta and sometimes I use homemade ketchup, but still… pasta with ketchup. I love it… don’t judge me…

When I was a kid, I ate lots of food from cans. My siblings and I loved it. Our cupboards were filled with canned raviolis, beefaroni, spaghetti-O’s, and more. I remember coming home from school, opening up a can, and eating straight from the can with a fork without even heating it up. I wouldn’t touch that food today, but I do love to take these simple comfort foods and healthy them up.

A lot of people think I’m a vegan or a vegetarian. Nope.  It’s just another common misconception. I’m not a vegan. Not even a vegetarian.  I do go through veg phases, but I feel best with a little meat in my diet. But, I feel strongly about making sure that meat is organic and grass-fed. Non-organic beef has too many hormones in it that increase estrogen in your body… and this is not good for anyone. Combining great quality beef with a paleo pasta (I used a chickpea pasta here), turns old fashioned beefaroni into a nutrient-packed healthy meal. Hmmm…. maybe next time I’ll add a little kale or spinach…

When I made this paleo beefaroni recipe, I made a huge pot of it because instinctively I knew that it would be a bit hit with everyone I came in contact with.

If you know me at all, you know that there is always a pot of something on the stove — oftentimes, something experimental. And, if you open my fridge — which I encourage all of my guests to do freely and often — you will always find a few leftovers. So, I made a huge pot of paleo beefaroni, and I put the big pot in the fridge. Over the next few days, it was gone. It’s really good and it reheats really well.

So, make a big pot of this. I mean, if you have guests or a big family, or some pasta-loving friends, make sure you at least double this recipe. You won’t be sorry.

For another great pasta fix, try my recipe for Paleo Pasta Carbonara.

paleo beefaronipaleo beefaroni

Here are some of the healing powers in this paleo beefaroni recipe:

Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular… I used a chickpea penne for this recipe and it was awesome!

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I recommend using grass-fed organic ground beef for this recipe.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections. You can add as many fresh tomatoes as you like to this recipe.

paleo beefaroni

Paleo Beefaroni
Author: 
Recipe type: pasta
Cuisine: paleo, comfort food, beef, meat
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is 100% more delicious than old-fashioned canned beefaroni. This paleo version is delicious, simple, and so healthy!
Ingredients
  • 8 oz pasta (I used this paleo chickpea pasta), but you can use an almond pasta to keep this totally Paleo
  • 1 Tbs extra-virgin olive oil
  • 24 oz jar of marinara or spaghetti sauce (I like this one)
  • 1 lb grass-fed, organic ground beef
  • 1 med onion, chopped
  • 6 cherry tomatoes, quartered
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • sea salt and black pepper, to taste
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • Parmesan cheese (optional) (I used a vegan Parmesan)
Instructions
  1. Cook pasta al dente. Note: when cooking paleo pastas, I recommend checking them at least 2 or 3 minutes sooner than the package recommends; if you overcook it even a little, it turns into glue! When it's done, drain it.
  2. Meanwhile, heat the oil in a large pot over medium heat.
  3. Add the onions and beef and season with salt and pepper.
  4. Cook, stirring, and breaking up the beef with a wooden spoon, until the meat is no longer pink and the onions are softened.
  5. Add the rest of the ingredients and stir to combine. Reduce the heat to low and simmer 10 minutes.
  6. Add the drained pasta to the meat sauce. Stir gently to combine.
  7. Ladle into bowls.
  8. Serve with Parmesan cheese if desired.

paleo beefaroni

Beet Sweet Potato Soup

This Beet Sweet Potato Soup is so creamy and it will boost your energy and keep you healthy!

beet sweet potato soup

Last week I went to my favorite event of the year: The Longevity Conference. It was soooooo amazing! My head is still spinning from all of the awesome new things I learned and of course I came home with big bags filled with new superfoods, herbs, and ingredients to test out for you. I’m bursting at the seams with new info for you… yay!

Each year I feel so lucky to be able to meet so many awesome people at Longevity, and this year was no exception. One of my favorite parts of the weekend was being able to meet Solla Eiriksdottir, a vegetarian chef who I just love. She is so much fun, so creative, and so practical in the kitchen. Beet Sweet Potato Soup is a recipe in her Raw cookbook, so I just had to make a big pot.

First, I have to tell you that beets are one of my favorite ingredients. When I was younger, I used to hate them — I thought they tasted like dirt. Years later, when I became immersed in Chinese medicine and I learned the value of beets, I began playing around with them to make them taste good to me. It’s funny, because my daughter used to say that beets tasted like grass (I guess the apple doesn’t fall far from the tree…) and now, she’s a lover too.

And sweet potatoes… well, who doesn’t like these gems? And do you know about the 5 Health Benefits Of Yams And Sweet Potatoes?

I love to customize recipes for specific health concerns. So, when my clients ask me to put on my health coach and chef’s hats, I often customize recipes for their specific needs.  Let me customize a soup recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup recipe that addresses your specific needs!

Increase Your Athletic PerformanceDownload your free copy of my Optimized Athletic Performance Food Plan ebook now!

Okay, so what’s so great about beets? What am I rambling on about? Well, in Chinese medicine, we know that many illnesses and conditions in the body are caused because the body is not making good quality blood. Beets help the body make high quality blood. Beets are great for energy. They increase athletic performance. They are good for your heart. They help ward of cancer. Need I say more? And, as an added benefit, they just make everything look beautiful — I mean, just look at the color of this beet sweet potato soup!

Now I use beets whenever I can. For this soup, there’s no beet preparation involved except peeling them and cutting them into chunks. Easy peasy. Sometimes I roast them. Sometimes I ferment them. Sometimes I slice them really thin. And, don’t even get me started on beet powder…

Here’s a really simple recipe for the most awesome roasted beets ever: Pomegranate Glazed Beets

beet sweet potato soupbeet sweet potato soup

Here are the healing powers of some of the ingredients in this beet sweet potato soup recipe:

Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way.

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

When you add olive oil to foods, it actually helps deliver the nutritional benefits of your food to your body in a better way. All of the benefits of the food’s color pigments get transported where they need to go. I drizzle a good quality extra-virgin olive oil on top of everything.

beet sweet potato soup

5.0 from 1 reviews
Beet Sweet Potato Soup
Author: 
Recipe type: soup
Cuisine: vegan, vegetarian, paleo, whole30
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This is the creamiest, most delicious soup! It's an energy booster that's great for your heart and your digestion.
Ingredients
  • 2 Tbs extra-virgin olive oil, plus more for drizzling on the individual bowls of soup
  • 2 medium onions, chopped
  • 1 large sweet potato, peeled and cut into chunks
  • 6 small beets, peeled and cut into chunks
  • sea salt and black pepper, to taste
  • 1 tsp turmeric powder
  • 1 Tbs cumin
  • ¼ tsp smoked paprika
  • ½ tsp crushed red pepper flakes, or to taste
  • 5 cups vegetable broth
  • ½ cup unsweetened, plain non-dairy yogurt (I used cashew yogurt)
  • ¼ cup sprouted pumpkin seeds
  • Optional raw Chinese herbs: Shan Yao, Huang Qi
Instructions
  1. Heat the oil in a large soup pot over medium heat.
  2. Add onions and season with salt and pepper.
  3. Cook, stirring often, until onions are softened, about 5 minutes.
  4. Add beets, sweet potatoes, turmeric, cumin, smoked paprika, and red pepper flakes. Cook, stirring for 2 minutes.
  5. Pour in the vegetable broth.
  6. Bring to a boil, then reduce the heat to low and simmer for 45-mins or until the beets are softened.
  7. Transfer the soup, in batches, to a blender and blend until completely smooth and silky.
  8. Ladle into bowls and garnish with a big dollop of yogurt, a sprinkling of pumpkin seeds, and a drizzle of olive oil.
  9. Enjoy!

beet sweet potato soup

White Bean And Kale Soup

This healing White Bean And Kale Soup is light and comforting at the same time… it’s so delicious!

white bean and kale soup

It’s the middle of the week and that means it’s about time for me to make a big pot of soup. On Sundays and Mondays, oftentimes I feel like creating more complex dishes. You know the kind… the ones that have separate sauces and lots of different components. The one’s that make your kitchen look like a bomb dropped on it. But, come mid-week, I’m all about the one-pot meal. And today, it’s a soup kind of day.

I find all soup comforting. Maybe it’s because it’s served in a bowl. Or maybe it’s because I love the great aroma of all of the things cooking together in one big pot. Or, maybe it’s because I love hot food. I guess it really doesn’t matter why… but it’s a good thing.

And, I’m a firm believer that soup is not just for winter.

I live in the city now, and if you would have told me before I moved here that I would be eating soup year round, I’d have thought you were crazy. I mean, the city in the summer can be really HOT. But, at our house in the burbs where we often kept our windows and doors open to feel the summer breeze, eating soup was a great thing to do as the night cooled down.  Moving into the city though has caused me to pump up the AC way more than I’m used to, so soup season extends here too — sometimes it’s freakin’ cold in here even in the summer!.

But, adapt we must… so the AC cranks up as soon as it gets warm. And, soup season seems continue on much more naturally because sometimes it’s really freakin cold in here… even in the summer.  Haha… how times change.

So, about this particular soup. It really is comforting. And it’s healing. And it’s one of those soups that lets you actually feel the energy seeping into your body as you eat it. Really, you can.

The white beans get a great creamy texture as they cook down. And then to make the soup even creamier, I blended up a little of it and stirred it back into the rest. The fresh rosemary gives it a really awesome herby taste and well, you are just going to love it.

I love to put raw Chinese herbs into my soups while they are cooking. And, depending on what my body needs at the time, I choose my herbs accordingly. This is a totally optional step, and doesn’t effect the recipe at all, but I’d love to help you learn to do this too — because infusing your soup with herbs is just awesome. I put some energy/qi-building herbs in this pot of white bean and kale soup and oh my… it’s like magic.

I have made this soup many times. I’ve seen so many different versions of this soup on so many different blogs that it makes me switch up the recipe a little bit each time I make it but I’ve never been disappointed. This time, as I was about to fire up the stove, I saw yet another recipe for it on one of my favorite blogs: The First Mess. It looked so good, that I had to change up my recipe yet again and implement some new components. I have to give a big thank you to Laura because this is the best version of white bean and kale soup yet!

Another great soup recipe you will love is my Cauliflower Chickpea Soup.

white bean and kale soupwhite bean and kale soup

Here’s some of the great healing ingredients in this white bean and kale soup:

Kale is everywhere these days. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. Make sure you clean the kale leaves thoroughly and remove the center thick stems if they bother you (I don’t like to eat these think stems). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Rosemary is great for your digestion, your heart, and your libido. It also can help boost your energy.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Also, whenever I cook anything with some liquid, I like to add some Chinese herbs for whatever conditions I feel need help at the time. One of my favorites is Huang Qi (Astragalus). It is great for an over-all strengthening of the body and it’s energy. So, when I set this pot to simmer, I added some raw Huang Qi and let it infuse into the soup.

white bean and kale soup

White Bean And Kale Soup
Author: 
Recipe type: soup, vegan, vegetarian
Cuisine: recipe adapted from: The First Mess
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This soup is like energy in a bowl. In a delicious and creamy form. Yum!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 rib of celery, chopped
  • sea salt and black pepper, to taste
  • 2 garlic cloves, minced
  • 2 sprigs fresh rosemary, leaves finely minced
  • 2 15-oz cans white beans, drained and rinsed
  • 1 bunch Lacinto (black) kale, thick center ribs removed and discarded, leaves chopped
  • 4 cups vegetable broth
  • dried red pepper flakes, to taste
  • juice of ½ lemon
  • 1 stick Huang Qi/Astragalus (optional)
Instructions
  1. In a large soup pot, heat the oil over medium heat.
  2. Add the onion, carrot, and celery.
  3. Season with salt and pepper, and cook, stirring until the veggies soften a bit, about 5 minutes.
  4. Add the garlic, rosemary, beans, and broth.
  5. Bring to a boil, then reduce to a simmer.
  6. Ladle ⅔ of the contents of the pot into a blender and blend until smooth, then stir this smooth mixture back into the pot with the rest.
  7. Stir in the kale.
  8. Cover the pot and cook for 20 minutes.
  9. Remove from heat and stir in the lemon juice.
  10. Season to taste with salt and pepper.
  11. Enjoy!

white bean and kale soup

Paleo Meatloaf

Sometimes you just need a comforting paleo meatloaf… and oh how good the leftovers are…

paleo meatloaf

I’m a pretty fickle foodie. One month I’m all gung-ho vegan and then another month I’m all about the meat. This month I’m a little bit vegan and a little bit meat-y. But, I am almost always a Paleo eater. I learned many years ago that my body feels best without grains and without dairy. But, if I eat grass-fed organic meat, I’m also good. So, believe you me, I love to take advantage of those facts.

This meatloaf came to be last week when I was craving meat. I didn’t even realize it at the time, but all week long I was making recipes out of various types of ground meat. It’s making me laugh now when I think back on Steve’s face when I put a different variety of meatballs in front of him several meals in a row. Then, I moved on to meatloaf. Which I happen to love.

Truth be told, I love meatloaf, but nobody else in my house does. So, that means there’s a boat-load of leftover meatloaf in my fridge each time I make it. Have you ever made a leftover meatloaf wrap for lunch… OMG it’s sooooo good. And this time, I even made a bolognese sauce out of a few slices. Then, I made a sweet potato hash with meatloaf chunks one day. I don’t know why, but my family will eat all of these reconstituted meatloaf recipes, but they back away from the fresh thing. Go figure.

I’ve probably made hundreds of different types of meatloaf over the years. I figured it was about time I made a traditional meatloaf that was also paleo-friendly.

Take my word for it, you are not going to miss the bread in this meatloaf. And your gut will thank you. Oh, and your tastebuds will be pretty happy too…

This meatloaf has no grains and no dairy. It’s made with homemade ketchup, but you can buy a jar of paleo ketchup if you’d prefer to use that. I hid some hemp seeds in the loaf for some extra nutrition and I ground up some zucchini for a little added moisture. I think the next time I make it, I may even try to substitute some mushrooms for the zucchini and see how that tastes.

Bottom line: even if your family says no to meatloaf — like my crazy crew — make this anyway, because you will love it, and the leftovers are amazing!

If you like this recipe for paleo meatloaf, you will also love my recipe for Paleo Cheese-Stuffed Meatballs!

paleo meatloafpaleo meatloaf

Here are some of the awesome healing powers of this paleo meatloaf:

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I use grass-fed beef whenever possible.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

In eastern medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond flour.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

paleo meatloaf

Paleo Meatloaf
Author: 
Recipe type: paleo, whole30
Cuisine: meatloaf, comfort food
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This meatloaf is comfort food to the max. It's got everything you need and want and it makes for the best leftovers ever!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 medium onion, chopped
  • sea salt and black pepper, to taste
  • 5 garlic cloves, chopped
  • 2 lb ground beef
  • 1 small zucchini, grated and squeezed as dry as possible
  • ⅓ cup almond flour
  • 2 eggs
  • 3 Tbs ketchup
  • ⅓ cup minced fresh parsley
  • ⅓ cup hemp seeds
Instructions
  1. Preheat your oven to 375°F.
  2. Line a 9x5-in. loaf pan with parchment paper.
  3. In a skillet, heat the oil over medium heat.
  4. Add the onion and some salt and pepper.
  5. Cook, stirring, until the onions begin to soften, then add the garlic and stir for an additional 30 seconds.
  6. In a large bowl, combine the ground meat, squeezed grated zucchini, almond flour, eggs, ketchup, parsley, and hemp seeds, and cooked onion mixture.
  7. Get in there with your hands, and mush it up until combined.
  8. Put the meat mixture into your lined loaf pan and spread it out evenly.
  9. Bake for 30 minutes, then spread the ketchup on the top and bake for an additional 40 minutes, or until its' cooked through.
  10. Remove from oven and let cook slightly.
  11. Slice and enjoy.
  12. Store the leftovers in the fridge and make lots of great stuff with it all week!

paleo meatloaf

Creamy Sweet Potato Bowl

This creamy sweet potato bowl is the most comforting bowl of creaminess ever… and it’s great for your digestion!

creamy sweet potato bowl

It’s Monday and it’s the first day of spring! So, happy spring… I know, the weather report says there’s another snow storm coming this week here in New York… but outside today it actually smells a little like the warmer weather might actually be on its way. Yup, even here in the city I can smell it. I can tell. I swear. It’s going to be spring soon. Fingers crossed.

Right before this past weekend, I was trying to step over one of my dogs who was sprawled out on the floor, and I got my toe caught on a chair leg in my living room and now it’s broken. Oh my, have you ever broken a toe? It’s really painful and you really do see stars. And there’s not much you can do to make it heal quickly. You never realize how many things you do during the day until you are restricted because of an injury. What I’m finding is that because I can’t do yoga for a little while or go on long walks in the park with the dogs, I have extra time to myself, and for me that means extra time in the kitchen.

I’m a big believer in not feeling sorry for myself. Especially over something fairly minor like a broken toe.

But, I’m also a big believer in doing whatever I can to make myself feel better. So, I allowed myself a few minutes of cursing and despair, and then I thought about what this injury would give me the excuse to do that I don’t usually get a chance to do. You know, like binge watching something mindless or reading more books than usual…. or cooking even more.

And, one of the things that always makes me smile is reading all of my favorite food blogs. When I saw Caitlin’s awesome recipe for a sweet potato breakfast bowl on From My Bowl, I just knew I had to made a version of it.

Okay, so here’s where I connect the dots of my ramblings… creamy, comforting, warming bowls of food always make me feel better. That’s how this creamy sweet potato bowl came to be. This bowl actually made me so happy that I made it three days in a row. And, if I hadn’t run out of some of the ingredients, I could have continued to make it for a few more days.

One of the awesome things about this recipe is that you can customize it any way you like. And it’s really easy. All you do is roast the sweet potatoes and combine the flesh with a few ingredients. After you scoop the creamy mixture into your favorite bowl, you can top it with whatever makes you happy. I was so in love with the bowl I made the first day, I made it exactly the same way each day I ate it… and I rarely eat the same exact thing twice. So, I highly recommend this creamy sweet potato bowl recipe it appears below.

creamy sweet potato bowlcreamy sweet potato bowl

Here are some of the healing ingredients in this creamy sweet potato bowl:

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Pomegranate seeds nourish the blood. In Chinese medicine, we know that many illnesses and conditions are caused by the body making poor quality blood. Pomegranate seeds are great at helping the body make good quality blood. They are also good to combat diarrhea, anemia and incontinence.

In eastern medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. This recipe uses almond milk and can also include almond butter.

Cinnamon is one of the best herbs to warm the body. It’s great if you have a cold. If you are nauseous or have diarrhea, go for the cinnamon. It also gives you energy and helps with menstrual pain. Cinnamon is a Chinese herb: “gui zhi” is the cinnamon twig and “rou gui” is the cinnamon bark. Both are warming and are used for a variety of ailments. In the winter I add cinnamon to all sorts of foods. It helps with the common cold, swelling, various menstrual issues and some aches and pains. Be careful with it if you have a fever because it is so warming.

Research shows that pumpkin seeds may reduce blood sugar and increase bone density. And, because they are rich in iron, they are good if you are tired or have anemia. In Asian medicine, pumpkin seeds are sometimes used to get rid of intestinal parasites and to decrease inflammation in the body.

Sunflower seeds help lower blood pressure and can relieve headaches and dizziness. In Eastern medicine we recommend eating sunflower seeds if a person is troubled by certain severe intestinal symptoms like dysentery, or intestinal worms or certain parasites. These seeds also contain calcium and magnesium and have anti-aging properties. In Chinese medicine they are often prescribed to get rid of rashes. I like to use sunflower seed butter in this recipe.

creamy sweet potato bowl

Creamy Sweet Potato Bowl
Author: 
Recipe type: vegan, vegetarian, main course, sweet potatoes, vegetables
Cuisine: recipe adapted from: From My Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This is so creamy and comforting and it can be customized any way you like. Make one of these bowls for breakfast, lunch, or dinner... it will put a smile on your face and heal you at the same time.
Ingredients
  • 1 large sweet potato
  • ½ cup almond milk
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract
  • 1 Tbs sunbutter (sunflower seed butter) or almond butter (Here's the sunbutter I like)
  • sea salt, to taste
  • toppings: pomegranate seeds, pumpkin seeds (Here's some sprouted ones), cashew yogurt (or another non-dairy yogurt)
Instructions
  1. Preheat your oven to 400°F.
  2. Poke a bunch of holes in your sweet potato with a fork.
  3. Place the sweet potato on a piece of foil or a small baking sheet and roast in the oven until cooked through -- about an hour.
  4. Remove the potato from the oven and slice it in half.
  5. Scoop the flesh into the bowl of an electric mixer. Add the almond milk, nut butter, cinnamon, and sea salt. Mix until completely creamy. (You can also use a hand mixer or a blender for this.)
  6. Scrape the creamy mixture into 2 bowls.
  7. Top with pomegranate seeds, pumpkin seeds, and a big dollop of yogurt.
  8. Enjoy!

creamy sweet potato bowl