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Coconut Blood Orange Ice Pops

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These coconut blood orange ice pops will make you feel like a kid again!

coconut blood orange ice pops

Ice pops are like art for me. I always wanted to be a great painter, but I wasn’t blessed with the skills for this endeavor. I can’t even draw a good circle… So, for me, food is my art. I love when you can take creative license with food and have it turn out beautiful and delicious. Ice pops are one of the easiest things you can make and yet they can be one of the most creative.

And, luckily, these awesome frozen treats can be made with great healing ingredients, with little or no calories, and can be customized to your particular tastes.

Steve likes to have dessert after dinner. Me, not so much… I prefer to stay away from the sweets after dinner, mostly because I have very little self control around them. If you have this issue, ice pops are perfect. If you can grab one of these out of your freezer, you will feel like you are indulging but with no detrimental effects. And, the dessert-loving-bad-influence-person (who shall not be named) is satisfied too, because these really are decadent tasting.

If I am being totally honest, I made these ice pops the other night when I was having a few good friends over for dinner. My friend Val and I loved them, but Frank and Steve… well, I think they would have preferred a big hunk of cake. That’s not to say that these ice pops are a feminine dessert, but they are not heavy like chocolate cake either… but this is one of the characteristics that make them so awesome…

So, I’ve been experimenting… wait until you see some of the ones I’ve tried! I’m actually really excited to start posting some of these pics and recipes. Once I got in the groove, there was no stopping me. Some of them are beautiful, some are delicious, some are just plain weird (and, not surprisingly, the latter category is my favorite)!

Anyway, this recipe for coconut blood orange ice pops is easy, healthy, and pretty. I love the layered effect, and it’s so easy to achieve. I tried this recipe both ways — some I layered and some I just stirred everything together and went for a creamier pop — you can choose (I like the layered ones a bit better)…

Here’s another grab-and-go freezer dessert recipe: Pumpkin Peanut Butter Fudge.

coconut blood orange ice pops

There are only a few ingredients in these ice pops, but they are good ones:

In Asian 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. I like to use full-fat canned coconut milk for these ice pops.

Coconut Sugar is made from the sap of the coconut palm. This sweetener won’t cause the drastic blood-sugar spikes that are associated with traditional white sugar. It has significantly less fructose than agave nectar, meaning that it is not as easily stored in the body as fat. Another plus is that it is not chemically altered. Coconut sugar is also a very sustainable sugar, making it the environmentally friendly choice.

Blood Oranges are oranges with extra anthocyanins. Anthocyanins are compounds found in many plant-based foods. These compounds can help prevent certain cancers and can help with brain function. Oranges, of any kind, will help boost your levels of vitamins A, B and C. In Chinese medicine oranges have been used for many years to help coughs, colds and anorexia. Lately, oranges have been widely touted for their ability to help heal colon cancer. I peel my oranges and lay the rinds in the sun to dry, and save them for tea or for cooking because the orange rinds are an actual Chinese herb. I dry out the peels of oranges, tangerines, clementines… whatever I have. Dried tangerine peel, or “chen pi” as it’s known in Chinese medicine, is one of the greatest and most easily accessible herbs around. It’s especially good for digestive issues like abdominal discomfort, distention, fullness, bloating, belching, and nausea. It’s also great if you have a cough with a heavy or stuffy chest.

coconut blood orange ice pops

Coconut Blood Orange Ice Pops
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Recipe type: ice pops, frozen
Cuisine: dessert. Recipe adapted from: Fork Knife Swoon
Author:
Prep time:
Total time:
Serves: 6
These ice pops take 5 minutes to make and they are awesome to keep in the freezer for a quick dessert anytime!
Ingredients
  • 1 13.5 oz can full-fat coconut milk
  • 1 tsp pure vanilla extract
  • ¼ cup coconut sugar (here's a good one)
  • 1 cup blood orange juice (I was able to find organic blood orange juice in a bottle in the market, but you can juice your own or use another type of juice.)
Instructions
  1. Whisk together the coconut milk, vanilla, and coconut sugar.
  2. Fill 6 ice pop molds about ½ to ⅔ full with this coconut mixture.
  3. Place in freezer for 15 minutes.
  4. After 15 minutes, fill the molds the rest of the way with the blood orange juice.
  5. Freeze until completely frozen.
  6. Enjoy!

coconut blood orange ice pops

Berry Fig Yogurt Parfait

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Parfaits are fun. And this berry fig yogurt parfait is delicious and energizing!

berry fig yogurt parfait

It’s getting to be the dog-days of summer — but if you’re a dog lover like I am, it’s not a bad thing at all! Yes, I know, nobody likes those ridiculously hot and humid days — the ones where the air is heavy and everything seems to move in slow motion. But summer is awesome! Even when it’s hot! You can go outside with nothing but shorts and a tank. You can walk down the street drinking the hugest iced coffee or smoothie. You can smell that warm, sweet, summery scent of the flowers and trees…

And here, in NYC, where everyone aspires to leave the city in the summer, I am happy as a clam. I’m not crazy though. I don’t turn on my oven much, and I stick to the shady side of the street. And, I eat things like this awesome berry fig yogurt parfait.

I hesitate to even call this parfait a recipe — because really you can make it however you like — but I am including the recipe for how I made this one because it’s so delicious and cooling and refreshing.

By the way, I made my parfait dairy-free by using the most delicious coconut yogurt I’ve ever had. I used Anita’s coconut yogurt — it’s so good, I might even say it’s life-changing!

If you’re feeling really ambitious, here’s my recipe for Homemade Coconut Cinnamon Yogurt.

berry fig yogurt parfait

This parfait is as easy as it is healthy:

In Asian 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.

Figs have the highest amount of calcium of any fruit and are a good source of fiber. They are good for anemia, constipation, indigestion and fever, and they are also good at fighting fatigue and boosting memory retention.

All berries are good for you and contain antioxidants. As a general rule, the darker the color, the more antioxidants, making blackberries even better than other berries at fighting cancer and other illnesses. Blackberries also can help relieve intestinal inflammation and diarrhea, and they are good for your skin. And, even more importantly, they taste great…

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.

Bee pollen is considered one of the most nutritious substances you can put in your body. It is higher in protein than anything animal-based and it contains an amazing amount of amino acids. It’s good for your energy, your skin, your breathing and your allergies. Add a spoonful to whatever you can. I know there are differing opinions as to whether bee pollen is vegan; so if you would prefer to leave it out, that’s just fine.

berry fig yogurt parfait

Berry Fig Yogurt Parfait
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Recipe type: breakfast, lunch, snack, dessert
Cuisine: vegan, vegetarian, grain-free
Author:
Prep time:
Total time:
Serves: 1
This is the perfect summer breakfast, snack, lunch... anytime treat. It takes only a few minutes to prepare and it's healthy and refreshing!
Ingredients
Instructions
  1. Place a little bit of each topping in the bottom of a glass or bowl.
  2. Spoon half of the yogurt on top of those toppings.
  3. Add more toppings, then more yogurt, then more toppings.
  4. You are done!
  5. Enjoy!

berry fig yogurt parfait

Vegan Skillet Zucchini Parmesan

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If you are an eggplant parmesan lover, you have to try this recipe for vegan skillet zucchini parmesan!

vegan skillet zucchini parmesan

One of our favorite local restaurants serves the most amazing zucchini parmesan. I’m so used to avoiding cheese and I really never feel deprived in this area.  Well, almost never. But this zucchini parm is amazing, so I usually just take a tiny taste and then move away. Quickly. I mean, I physically have to push the dish to the other side of the table far from my reach. (I have to do this with bread baskets too.)  I’ve been saying for years that I am going to create a vegan version of this luscious dish, so that I can enjoy it too. Finally, the time has come. Here’s the recipe. And it’s awesome!

My daughter came home from college the other day and I was figuring out what to cook for her first night back at home. She’s a lover of that same zucchini dish, so I figured I’d give it a go. I always like to make something special for her when she comes home, and while I thought this vegan skillet zucchini parmesan would fit the bill, I was also a bit concerned because she really doesn’t love most vegan cheeses. So, I used 3 different types of vegan cheese that I’ve never tried before but have been reading rave reviews about… success!

I went to Whole Foods and I bought a vegan ricotta, a vegan mozzarella, and a vegan Parmesan cheese… in various brands that I’ve been wanting to try. These cheeses were so much better than I expected them to be; even Shelby was pleasantly surprised. And that makes me really happy.

If you’re looking for another vegan comfort food dish, you also have to try my Vegan Macaroni And Cheese recipe!

vegan skillet zucchini parmesan

This dish is not only delicious, but here are some of the reasons why it’s also a healing dish:

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.

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!

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.

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-healty choice. I know some of you have a problem finding raw nuts sometimes — I’m happy to try to help you locate them if you need shopping suggestions, so just leave a comment and I will try to help. I buy then whenever and wherever I see them. I’m also lucky enough to live near a Whole Foods, so I sometimes buy them from the bulk bins here. For this recipe I found a great store-bought vegan cheese made from cashews, but I’ve been seeing so many delicious-looking recipes to make cashew cheese at home, so I’m going to try that next time… and please, if you have a great cashew cheese recipe, let me know!

In Asian 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. I used an almond-based vegan ricotta cheese in this recipe, and I loved it!

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.

vegan skillet zucchini parmesan

Vegan Skillet Zucchini Parmesan
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Recipe type: vegan, main dish, vegetarian, Italian
Cuisine: recipe inspired by: The Endless Meal
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Slices of zucchini replace the pasta, and various vegan cheeses replace the dairy, making this vegan dish absolutely unbelievably amazing!
Ingredients
  • 1 med onion, chopped
  • 1 Tbs extra-virgin olive oil
  • sea salt
  • 2 med zucchinis, cut in half horizontally, then cut into thin vertical slices
  • 5 garlic cloves, chopped
  • 1 28-oz can fire-roasted chopped tomatoes
  • 1 Tbs coconut sugar (I like this one)
  • 1 tsp balsamic vinegar
  • 3 oz vegan ricotta cheese
  • 6 Tbs vegan shredded Parmesan
  • 8 oz vegan mozzarella cheese, cut or spooned into small chunks
  • 8 oz bruschetta mix or sun-dried tomato pesto (make your own or use store-bought)
  • 8 basil leaves, julienned
Instructions
  1. In a large, ovenproof sauté pan or deep skillet, heat the oil.
  2. Add the onion, seasoned with a bit of salt, and cook, stirring occasionally, until it begins to brown, about 10 minutes.
  3. Stir in the garlic and cook for 1 minute.
  4. Stir in the tomatoes, coconut sugar, and balsamic vinegar.
  5. Turn off the heat, and slide the zucchini slices into the sauce so they cover the bottom of the pan under the sauce. Repeat 3 more times, stacking the slices on top of each other until you have stacks of 4 slices of zucchini covering the whole pan. Make sure you push each slice down into the sauce before adding the next, so that there is sauce in between each slice.
  6. Put dollops of the ricotta cheese all over the top of the zucchini.
  7. Then sprinkle the Parmesan all over.
  8. Next put chunks, shreds, or spoonfuls of the mozzarella all around the top.
  9. Cover the pan loosely with foil, turn the heat back on and let it simmer for 10 minutes.
  10. Preheat your broiler.
  11. Uncover the pan and place spoonfuls of the bruschetta mix or pesto all over the top.
  12. Place the pan under the broiler until the cheese is gooey and starts to brown.
  13. Sprinkle the basil over the top.
  14. Remove from the oven and let cool a bit, then serve with a big spoon and enjoy!

vegan skillet zucchini parmesan

Vegan Slow Cooker Stuffed Peppers

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These vegan slow cooker stuffed peppers are so easy!

vegan slow cooker stuffed peppers

I have finally learned to love my slow cooker! Yup, it’s a red letter day. I always loved how easy it is to use it, but honestly, my food was really inconsistent when I used it. I would have to make a recipe many, many times before I finally got it right. I mean, dried out meat is pretty gross…

I feel like a lightbulb finally went off over my head: When I cook vegan food in my cooker, it’s almost always awesome. It’s funny how things work out; I’ve been trying to eat more and more vegan meals, and now my handy-dandy slow cooker has become my partner in crime.  And these vegan slow cooker stuffed peppers are so delicious, so simple, so satisfying, so filling, and so healing — OK, I know, too many adjectives… but, they really are awesome.

I was inspired to make this version of vegan slow cooker stuffed peppers when I saw Lindsay at Pinch of Yum, post her genius recipe.

Let me tell you, even if you think you don’t like vegan food, this recipe will change your mind. Nobody missed the meat at all when I served these peppers. They have a slight Mexican taste and are filled with beans and buckwheat and an amazing enchilada sauce. I sometimes get asked to suggest vegan foods to serve to non-vegans… this recipe now tops that list!

If you’re looking for another great slow cooker vegan recipe, try my Slow Cooker Vegetable Minestrone.

vegan slow cooker stuffed peppers

Here are some ways this recipe for slow cooker vegan stuffed peppers will heal you:

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Buckwheat lowers blood pressure and cholesterol, and it’s high in fiber. And, because buckwheat is also high in magnesium, it is the perfect food to combat heart disease. I’ve been substituting buckwheat groats in recipes that call for pasta or rice, or even quinoa… it makes a great risotto, so try it!

In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.

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.

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations and hot flashes due to menopause.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

vegan slow cooker stuffed peppers

Vegan Slow Cooker Stuffed Peppers
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Recipe type: Slow Cooker, vegan, vegetarian
Cuisine: recipe adapted from: Pinch Of Yum
Author:
Prep time:
Cook time:
Total time:
Serves: 4
No one will miss the meat in these stuffed peppers. They are filled with Mexican-spiced beans and buckwheat, and they are awesome!
Ingredients
  • 4 large bell peppers, tops cut off and seeds cleaned out
  • 1 cup raw buckwheat groats (you can buy these)
  • 1 15-oz can black beans, rinsed and drained
  • 1 15-oz can refried beans (I used refried black beans, but choose what you like)
  • 1-1/2 cups mild enchilada sauce
  • 1 tsp chili powder
  • 1-1/2 tsp turmeric powder
  • 1 tsp garlic powder
  • 1 cup vegan pepper jack cheese (I tried a new soy-free one: "Follow Your Heart" brand, and it was awesome), shredded or thinly sliced
  • 1 avocado, diced
  • ½ cup cilantro, chopped
  • 1 lime, sliced
Instructions
  1. In a large bowl, combine the raw buckwheat groats, all of the beans, the enchilada sauce, chili powder, turmeric, garlic powder, and half of the cheese.
  2. Pour ½ cup of water into the bottom of your slow cooker.
  3. Fill the peppers with the stuffing mixture.
  4. Stand the stuffed pepper up in the slow cooker.
  5. Let the peppers cook on high heat for 3 hours.
  6. Open the cooker and sprinkle the remaining cheese onto the tops of the peppers. Cover and leave on the warm setting so the cheese melts. I left mine like this for about an hour.
  7. Remove the peppers to plates and top with avocado, cilantro, and lime slices.
  8. Enjoy!

vegan slow cooker stuffed peppers

Chopped Broccoli Salad

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This chopped broccoli salad is delicious, can be customized with your favorite ingredients, and can be made in advance!

chopped broccoli salad

Almost every time I buy broccoli I end up roasting it in the oven until it is nice and charred — burnt broccoli is awesome! Now that I’ve said that, this chopped broccoli salad has nothing in common with burnt broccoli… but it’s my new favorite side dish.

So, while I was making this recipe, I kept thinking to myself that if there’s no burned edges and blackened stalks, how good could it be? Well, let me tell you, it’s excellent. What this chopped broccoli salad does have is lots of fruit, nuts, and seeds. And a delicious creamy dressing. This is so good, you have to try it instead of cole slaw or potato salad the next time you need a quick side dish.

I even chopped up some Chinese herbs and tossed that into the mix. So, if you are a newbie with the herbs, this is a great recipe to start with…

I served a big bowl of it alongside some roasted salmon the other night for dinner. The next day we ate it with some chicken. I still have a bit left in my fridge and I’m going to dive in with a spoon and finish it off as soon as I’m done writing this post!

For another delicious idea for broccoli, check out my recipe for Creamy Broccoli And Mushroom Casserole.

chopped broccoli salad

This recipe has a bunch of healing ingredients:

Broccoli has a lot of potassium and is great for brain function; it also has magnesium and calcium to help regulate blood pressure. It’s also good to clear your body of excess heat and it actually can help your vision too. I love foods that make you feel better mentally as well as physically, and broccoli is one of those foods — it can lessen feelings of irritability.

Scallions, as I tell you often, are one of my favorites. 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.

Cherries are one of the best foods to combat many types of arthritis and joint pain. Also, because cherries help improve circulation, they can be helpful for post-stroke patients. In Chinese medicine, we also believe that cherries help to maintain the body’s “essence” or life-force. I always keep a bottle of organic black cherry juice in the fridge and I often drink a few ounces before bedtime or put a little in my smoothies. I also keep bags of frozen cherries in the freezer. And when fresh cherries are in season, you can always find a big bowl in my kitchen. This recipe uses tart dried cherries — I love them and use them as a substitute for raisins in many recipes.

In Asian 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.

Long Yan Rou (Longan Fruit) is a Chinese herb that can be found in many Asian markets. They are small, like berries and have a delicious and slightly smoky and sweet flavor. This wonderful herb is great for insomnia, heart palpitations, and memory.

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.

Raw apple cider vinegar is one of the most amazing ingredients available today. My husband and I really do take a big spoon of it every day along with our other supplements. It helps you maintain a healthy alkaline level in your body, detoxifies the liver, and is good for your heart. This vinegar helps intestinal function, much the way probiotics do. It also acts as an antacid and can help break down mucous in the body.

chopped broccoli salad

Chopped Broccoli Salad
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Recipe type: salad, vegetables,
Cuisine: raw, vegetarian
Author:
Prep time:
Total time:
Serves: 4-6
This is the perfect side-dish. The broccoli is chopped and combined with delicious and healthy fruit, nuts, and seeds. It's so easy and it's so much better than traditional cole slaw or potato salad!
Ingredients
  • 1 head broccoli, florets placed in food processor and chopped (stems saved for another use)
  • 2 scallions, sliced
  • ⅓ cup unsweetened dried tart cherries
  • ¼ cup raw almonds, chopped
  • ¼ cup Long Yan Rou (Longan Fruit), chopped (this is an optional Chinese herb)
  • 2 Tbs raw sunflower seeds (here are some organic ones)
  • 3 Tbs of a healthy mayonnaise (I love this one)
  • 2 tsp raw apple cider vinegar (this is the one I buy)
  • 1 Tbs coconut sugar (here's a good one)
Instructions
  1. In a large bowl, mix together the chopped broccoli, scallions, cherries, almonds, Long Yan Rou (if using), and the sunflower seeds.
  2. In a small bowl, whisk together the mayonnaise, vinegar, and coconut sugar.
  3. Add the dressing to the broccoli mixture, stirring well, until combined.
  4. Enjoy!

chopped broccoli salad

Pineapple Turmeric Smoothie

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There are so many healing ingredients in this pineapple turmeric smoothie… you can feel the energy as you drink it!

pineapple turmeric smoothie

It’s Memorial Day and it’s raining. To many people this would be an unhappy turn of events, but I have to say, for me… not so much. The last 3 days were gorgeous. They were filled with beach, BBQ and friends. So, a rainy gray day is not so bad because I get to do all of the things I would never do if it was nice outside.

Everyone has one of those to-do list to get through. For me, that list is overflowing with the not-so-fun tasks involved in packing up my house and moving to an apartment. Ugh… the packing. Ick… the cleaning… But, I get to procrastinate and instead of getting through these arduous tasks as quickly as I’d like, I end up in my kitchen. A lot. And this Pineapple Turmeric Smoothie is my ode-to-sunshine creation on this dreary day.

Yellow is a happy color. And, I guess even more importantly, I had a big container of pineapple in the fridge that was leftover from yesterday’s day at the beach. And the cherries that you see on top — well, those are from the beach too… I just love using the leftovers in the fridge in new and delicious ways! So, when you make this smoothie, feel free to top it with whatever’s in your fridge…

If you want to try another “happy” smoothie, try my Orange Banana Smoothie recipe.

pineapple turmeric smoothie

There are so many great ingredients in this smoothie:

Pineapple is great for your digestion and it can help stop diarrhea. It’s especially good in the summer because it fights against heatstroke.

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.

Maca Root is one of the superfoods I take every day. It has many healthy benefits including increasing libido, helping menopausal symptoms, relieving menstrual cramps, regulating hormones, and increasing energy.

Camu Camu is a plant-based powder that has the ability to boost your immune system and balance your mood. It has a large amount of vitamin C, can reduce inflammation, and can help improve mental clarity.

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 coconut sugar or add any sweetener that makes you happy.

Black Pepper is a Chinese herb called Hu Jiao. It’s used to alleviate diarrhea, vomiting and some stomach pains. When you combine black pepper with turmeric, the turmeric is more easily absorbed by the body, so this is a great combination!

In Asian 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.

pineapple turmeric smoothie

 

Pineapple Turmeric Smoothie
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Recipe type: Smoothies
Cuisine: fruit, breakfast, snack
Author:
Prep time:
Total time:
Serves: 2
This smoothie is delicious! It's both sweet and tart and it will heal what ails you!
Ingredients
  • 3 cups cubed fresh pineapple
  • 2 cups ice
  • 2 tsp maca root powder (optional) (I use this one)
  • 3 tsp lucuma powder (or substitute sweetener of your choice) (try this one)
  • 1 tsp camu camu powder (optional) (here's one)
  • 1 tsp turmeric powder (I like this one)
  • 10 grinds of black pepper
  • ½ cup unsweetened coconut flakes (here's a good one)
  • ⅓ cup shelled pistachio nuts
  • ¼ cup almond milk
  • fresh cherries for garnish
Instructions
  1. Put all ingredients, except the cherries, into your blender.
  2. Whiz it up until it's really smooth.
  3. Pour into glasses.
  4. Sip away!

pineapple turmeric smoothie

Paleo Fettuccine Alfredo

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This paleo fettuccine alfredo is so creamy and decadent tasting — shhhhh… it’s dairy-free…

paleo fettuccine alfredo

Okay, so I think I really am obsessed with all of the grain-free pasta’s on the market now. I just can’t seem to get enough of them. Here’s another post of a recipe that is so awesome and so satisfying even for the biggest pasta lovers out there (and I’m one of them)! I think I’m officially a Cappello’s junkie — it’s the best grain-free fettuccine out there!
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I was in a yoga class early this morning. I know I’m supposed to “be present” in the class, but my mind kept going to what I was going to cook for dinner. This delicious paleo fettuccine alfredo was born during a downward dog.

I make faux cream sauces every chance I get. Sometimes I use cashews, sometimes coconut, sometimes some scary ingredients that never get posted here because they taste scary too. This cream sauce is made with cauliflower and it is totally blog-worthy!

So, now we have a grain-free pasta with a dairy-free cream sauce. My kids would run out of the room screaming if they heard I was serving this for dinner. But, don’t judge me or this recipe until you try it… it is awesome! And honestly, I would serve it to any guest in my house. Okay, so maybe I wouldn’t be up front about the ingredients until after they licked their plates clean…

paleo fettuccine alfredopaleo fettuccine alfredo

There are great thing in this paleo fettuccine alfredo:

In Chinese medicine we use cauliflower to aid in digestion and help with constipation. 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.

In Asian 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. So, if you use a grain-free pasta made from almonds, like I did, you get these amazing nutritional benefits too! This fettuccine is made from almonds and the cream sauce has almond milk in it.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, iron, zinc, and selenium to your diet. Nutritional yeast is a complete protein and also contains fiber, so it’s a really good thing!

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….

paleo fettuccine alfredo

Paleo Fettuccine Alfredo
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Recipe type: paleo, vegan, pasta
Cuisine: recipe adapted from:Simple Vegan Blog
Author:
Prep time:
Cook time:
Total time:
Serves: 3
This will satisfy you pasta craving... the sauce is creamy and the pasta tastes like delicious traditional fresh pasta... but nothing's as it seems here... so healthy!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 2 large garlic cloves, sliced
  • 1 lb cauliflower florets, sliced or chopped
  • 2 cups almond milk
  • sea salt
  • 3 Tbs nutritional yeast flakes (I use this kind)
  • 1 Tbs fresh lemon juice
  • 9 oz fettuccine (I used Cappello's grain-free fettuccine)
Instructions
  1. Heat the oil in a medium pot over medium heat.
  2. Add the garlic and stir until starting to brown.
  3. Pour in the almond milk and add the cauliflower.
  4. Season with salt.
  5. Bring to a boil, lower the heat to a simmer, cover and cook until the cauliflower is soft, about 15 mins.
  6. Let the pot cool a little bit, then pour the contents into a blender. (Note: when blending hot items, hold a clean dish towel tightly over the top of the blender instead of using the blender's cover -- this will allow the steam to escape so you don't burn yourself.)
  7. Add the nutritional yeast and the lemon juice to the blender and blend the mixture until it is silky and smooth.
  8. Cook the pasta al dente. Drain.
  9. Put the pasta back into the cooking pot and pour in some sauce. Toss, adding as much sauce as you like.
  10. Enjoy!

 

paleo fettuccine alfredo

Orange Banana Smoothie

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This orange banana smoothie will make you think of summer!

orange banana smoothie

Most mornings I wake up and I’m excited for my green smoothie. I know excited is an odd way to feel about a glass of green slush, but it’s really true. Over the years I’ve perfected them, so they taste great and make me feel even better. I truly love the energy I feel from all of the great ingredients in that big green glass.

But sometimes, I’m just not feeling’ the green. But I still want that energy… that’s how I felt a few days ago. It was a rainy day and I just wanted something that would make me feel like summer was coming. I created this smoothie, and it fit the bill perfectly. I mean, just look at the color of this orange banana smoothie… you can’t not smile and think of summer.

If you have been reading my posts, you probably know that I love to use whole citrus fruits — the peels and all. This smoothie is no exception. I put the entire orange into my Vitamix, and that’s really what sets this shake apart from so many others. Add when you add a few superfoods, the effect is amazing. The taste and the energy and the nutritional punch you get from the this combination of awesome ingredients really cannot be matched.

Here’s another non-green smoothie to try: Apple Cinnamon Smoothie.

orange banana smoothie

Here’s some of the great things that make up this “sunny” smoothie:

Oranges will help boost your levels of vitamins A, B and C. In Chinese medicine oranges have been used for many years to help coughs, colds and anorexia. Lately, oranges have been widely touted for their ability to help heal colon cancer. I peel my oranges and lay the rinds in the sun to dry, and save them for tea or for cooking because the orange rinds are an actual Chinese herb. I dry out the peels of oranges, tangerines, clementines… whatever I have. Dried tangerine peel, or “chen pi” as it’s known in Chinese medicine, is one of the greatest and most easily accessible herbs around. It’s especially good for digestive issues like abdominal discomfort, distention, fullness, bloating, belching, and nausea. It’s also great if you have a cough with a heavy or stuffy chest.

Maca Root is one of the superfoods I take every day. It has many healthy benefits including increasing libido, helping menopausal symptoms, relieving menstrual cramps, regulating hormones, and increasing energy.

I love to add bananas to smoothies; they give it a great natural sweetness and a nice creamy texture. Bananas are good for your intestines (an old Asian remedy was to eat a banana every day to relieve hemorrhoids) and your lungs, and they even help relieve the effects of overindulging in alcohol.

Dates are rich in potassium, dietary fiber and tannins. Fiber is good for your gut and tannins help the body fight inflammation and infection. Dates are also rich in vitamin A and iron. The most amazing thing about dates is that they can be used to replace sugar in almost anything. I stopped using sweetened protein powders in my smoothies and now I use unsweetened ones but I add a few dates.

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.

Bee pollen is considered one of the most nutritious substances you can put in your body. It is higher in protein than anything animal-based and it contains an amazing amount of amino acids. It’s good for your energy, your skin, your breathing and your allergies. Add a spoonful to whatever you can.

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-healty choice. I know some of you have a problem finding raw nuts sometimes — I’m happy to try to help you locate them if you need shopping suggestions, so just leave a comment and I will try to help. I buy then whenever and wherever I see them. I’m also lucky enough to live near a Whole Foods, so I sometimes buy them from the bulk bins here.

orange banana smoothie

Orange Banana Smoothie
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Recipe type: smoothie
Cuisine: breakfast, snack
Author:
Prep time:
Total time:
Serves: 2-3
This smoothie tastes as bright and sunny as it looks. It will give you a warm feeling and a burst of energy. Just pop everything in the blender and you're good to go!
Ingredients
  • 2 frozen bananas, cut in half
  • 1 whole orange, with the peel, quartered
  • 1-1/2 cups coconut water
  • 1 tsp pure vanilla extract
  • ½ tsp turmeric
  • 1-1/2 tsp maca root powder
  • ¼ cup unsweetened, shredded coconut
  • 3 pitted dates
  • ¼ cup raw cashews
  • 1 Tbs bee pollen granules
Instructions
  1. Place all of the ingredients into a high-speed blender. (I'm not sure how finely the orange peel will grind up in a regular blender, so if you try it, please let me know!)
  2. Whiz it up until it's really smooth.
  3. Garnish with extra coconut flakes or orange slices if that makes you smile.
  4. Enjoy!

orange banana smoothie

Roasted Red Pepper Fettuccine

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If you are looking for a comforting bowl of pasta, this roasted red pepper fettuccine will really hit the spot!

roasted red pepper fettuccine

I would eat pasta every day if I could.  There’s just something about it that’s so comforting to me. The bite and texture of perfectly cooked home made fettuccine just takes me to an awesome place.  My favorite thing about visiting Italy is all of the amazing and simple pasta dishes… each time I go I dream about them for weeks to come. (And yes, I’m well aware that if this is what’s filling my dreams, I have a bit of a problem.)

For years, since I stopped eating most grains, I felt deprived (cue the sad-face emoji here). But now that I’ve found so many great grain-free pastas, I am doing the happy dance!

The fettuccine I used in this recipe is grain-free. It’s made from almonds (by Cappello’s) and it has the same texture and taste of homemade traditional fettuccine.

I’m a little out of control though. I’m making so many different sauces and condiments to put on my pasta dishes, that my freezer is overflowing and I’ve become a bit of a food pusher to anyone who comes near my kitchen. The sauce for this roasted red pepper fettuccine is so good that the leftover container didn’t even make it to the freezer; I ate it several days in a row. My intention was to use it as a sauce for vegetables during the week, but I ate it on pasta, again. And again.

I am not a big fan of jarred roasted red peppers for this recipe, but it’s so easy to roast your own that you really should do it this way. You can roast them in the oven, or if you have a gas stove, you can just plop the pepper right on the flame like I do.

roasted red pepper fettuccineroasted red pepper fettuccine

This pasta and sauce combination is amazing:

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia.

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. This recipe contains sun dried tomatoes, which have the same great capabilities and also taste amazing!

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.

In Asian 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. So, if you use a grain-free pasta made from almonds, like I did, you get these amazing nutritional benefits too!

roasted red pepper fettuccine

Roasted Red Pepper Fettuccine
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Recipe type: pasta, paleo, grain-free, sauce, vegan, vegetarian
Cuisine: Italian, vegan
Author:
Prep time:
Cook time:
Total time:
Serves: 2-3
I used grain-free pasta and tossed it with the most amazing vegan sauce! This is easy, it's delicious, it's healthy... and it makes for awesome leftovers!
Ingredients
  • 2 red bell peppers, roasted (you can do this in the oven or on top of a gas flame) and peeled
  • 10 sun dried tomatoes, not packed in oil (soaked in hot water for about 10 minutes and then drained)
  • 8 large basil leaves
  • sea salt and black pepper to taste
  • 2 Tbs extra-virgin olive oil
  • pinch of dried hot red pepper flakes
  • 1 pint multi-colored small tomatoes, halved or quartered
  • ¼ cup cilantro, roughly chopped
  • about ½ lb of your favorite pasta (try a grain-free one) (I used Cappello's fettuccine)
  • * Note: this recipe makes enough sauce for at least twice as much pasta as indicated, so if you have extra, be sure to store it in the fridge or freezer for another meal!
Instructions
  1. Put the roasted peppers, sun-dried tomatoes, basil, salt and pepper, oil, and hot red pepper flakes into a blender. Whiz it up until smooth.
  2. Pour the sauce into a pot and place it over medium heat just until very warm.
  3. Cook the pasta al dente.
  4. Drain the pasta and toss it with sauce.
  5. Gently mix in fresh tomatoes and cilantro.
  6. Enjoy!

roasted red pepper fettuccine

Sweet Potato Spaghetti Marinara

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Sweet potato spaghetti marinara is a great alternative to traditional pasta!

sweet potato spaghetti marinara

A few years ago I bought a spiralizer and I started spiralizing everything. I became one of those annoying people who forced new creations on anyone who came into my house. While some of them were excellent, some were… well… really, really bad. Just because you can make pasta ribbons and spaghetti out of lots of things, doesn’t mean you should.

So, I took a break from my spiralizer.

Now, let me tell you about this amazing marinara sauce.  Because it is truly is amazing. A few weeks ago I spent 5 glorious days on vacation in Anguilla.  I had the honor of being able to cook with a great chef from Italy and we made his favorite simple pasta sauce.  This is my version of his recipe (I used parsley instead of basil because I wanted to try it and I had some great looking parsley in my fridge) — it’s simple and it’s delicious!

I walked into Whole Foods the other day, and in the produce department, there they were — containers of pre-cut sweet potato spaghetti. They called my name. So, I’m back at it again… and I’m excited to make these sweet potato noodles so many different ways. But for now, I wanted a vehicle for this great sauce.

This sweet potato spaghetti marinara is awesome. It was a great experiment (I’m sure there will be some more losers along the way, but this recipe is great) and it was even good cold out of the refrigerator during the week.

And here’s another vegetable spaghetti that’s a winner: Raw Spaghetti Zucchini Antipasto Salad.

sweet potato spaghetti marinarasweet potato spaghetti marinara

Here are some of the reasons you should make this sweet potato spaghetti marinara recipe:

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…

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.

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.

Scallions, as I tell you often, are one of my favorites. 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.

sweet potato spaghetti marinara

Sweet Potato Spaghetti Marinara
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Recipe type: pasta, grain-free, paleo
Cuisine: vegan, vegetarian, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 2-3
Who doesn't like spaghetti marinara? Well, here's a great one, but the spaghetti here is made from sweet potatoes... awesome!
Ingredients
  • 1 lb sweet potato spaghetti noodles (I was able to buy them pre-spiralized, but you can spiralize a few large peeled sweet potatoes yourself)
  • 2 Tbs extra-virgin olive oil
  • sea salt and black pepper
  • 1 very large shallot, peeled and quartered (feel free to use an onion instead)
  • 2 garlic cloves
  • ¼ cup packed parsley (leaves and stems)
  • 1 28-oz can tomatoes with basil (use whatever canned tomatoes you have on hand)
  • For topping:
  • 2 Tbs extra-virgin olive oil
  • 3 scallions, sliced
  • ¼ cup parsley
Instructions
  1. Blanch the sweet potato spaghetti in a pot of salted hot water for 20 seconds, then drain it and set it aside.
  2. Make the sauce: In a large saucepan, heat the oil.
  3. Add the shallot, garlic, and parsley.
  4. Cook, over low heat for 15 minutes, stirring occasionally.
  5. Carefully pour the tomatoes into the pot, season generously with salt and pepper, and let the sauce cook for 45-minutes, stirring occasionally.
  6. Let the sauce cook a little bit, and then blend it in a standard blender or use an immersion blender, until it's very smooth.
  7. Pour the sauce back into the pot, add the sweet potato noodles, and cook over low heat about 5 minutes or until the noodles are cooked, but still al dente.
  8. Meanwhile, sauce the scallions and ¼ cup parsley in 2 Tbs oil for about 1-min.
  9. Top the spaghetti with the sautéed scallions and parsley,
  10. Enjoy!

sweet potato spaghetti marinara