You will need:
- Juice of 4 Mayer lemons
- Pinch of Himalayan salt & pepper
- 1 teaspoon of honey
Combine the juice of the Mayer lemons with the honey and whisk well. Season with salt and pepper.
Store in a 6 oz screw top jar, like a mason jar.
You will need:
- ¼ cup Balsamic vinegar
- ½ cup Cold-pressed extra –virgin oil
- 1 tablespoon of Dijon mustard
- Pinch of Himalaya salt and pepper
In a bowl combing the balsamic vinegar with the mustard and mix well.
While whisking slowly add the olive oil until nice and creamy.
Season with salt and pepper.
Store in a screw top jar in the fridge.
enjoy
You will need:
- 2 ½ cups of almond meal
- 1/4 cup of flex meal
- 1 teaspoon of cinnamon
- ½ teaspoon baking powder
- ½ teaspoon Himalayan salt
- 1 teaspoon pure vanilla extract
- ¼ cup maple syrup
- 4 oz apple sauce
- 1 egg
- ½ cup goji berries (you can also use cranberries, c
- herries or raisins)
- ½ cup dark chocolate chips
- ½ cup chopped walnuts
Preheat oven to 350 degrees.
Combine first 7 ingredients in a bowl with an electric mixer until everything is mixed well. Then add the apple sauce and the egg.
Mix until smooth. Still mixing, add the goji berries, chocolate chips and the walnuts.
Once the dough is mixed well, form into 8 balls and press them onto a parchment paper lined baking sheet and bake for 15 minutes.
Allow to cool on a cooling rack.
enjoy
Drinking chai increases peace of mind and promotes health. It is said it improves your digestion, strengthens the immune system, decreases inflammation, acts as an antioxidant and has anti-cancer properties, if enjoyed every day.
Making your own chai at home is very easy, enjoyable and makes the house smell heavenly—a terrific way to start the day!
Chai is made of a delicious blend of spices and is a wonderful way of skipping your coffee. You can add green or black tea as well to satisfy your caffeine needs.
You will need:
- 1 tablespoon fennel seed
- 1 tablespoon anise
- 12 cloves, ¼ teaspoon pepper corns
- 2 cinnamon sticks
- ¼ cup freshly grated ginger root
In a saucepan boil 6 cups of water. Add the spices and the freshly grated ginger. Bring to a boil, cover and turn down to a simmer, for 30 minutes. Now add 2 tablespoons of loose green tea, or black tea or rooibos as a caffeine-free alternative. (If you use tea bags, just add 2)
Using a strainer, pour the tea into a thermos to keep warm or pour the tea directly into your cup. Enjoy with a splash of whole milk or the alternative milk of your choice and sweeten with honey or stevia.
Let the flavorful aroma and spices warm you.
enjoy
You will need:
1 ripe avocado
Sprinkle of Himalayan salt
One of my favorite snacks is simply an avocado and I eat one almost every day. I add them to my salad, top my soup with them and or just simply enjoy them cut in half with a sprinkle with of salt, pepper and a squeeze of a fresh lemon. They are the perfect snack and you can replace them with your typical junk-food choice.
To me an avocado, as a snack, is rough to beat and I crave them all the time. Avocados are full of good fats, making them satisfy your cravings for fats, with skipping saturated and trans fats.
Try to add more avocados to your life and soon you will understand why I cannot live without them.
enjoy
Inspired by my beloved mentor, Sarah
You will need:
- 1 cup walnuts (best if soaked over night)
- ½ cup olive oil
- Juice of 1 small lemon
- 1 large garlic clove
- 1 handful of flat leaf parsley
- ½ cup chopped celery
- Salt and pepper to taste
In a food processor, blend the walnuts, garlic, and lemon juice. Slowly add the olive oil. When mixture is nice and smooth, add the parsley and celery. Pulse a couple more times.
Season with salt and pepper. Scoop onto your salad, into a wrap or use as a dip.
Store in a closed container in the fridge up to 3 days.
enjoy
You will need:
½ lemon
Mug of warm water
Don’t we all want to do something good for our health?
Building this one thing into my morning routine is my personal health trick. What you do first in the morning matters and having rituals in life can help you feel grounded.
Start your day out with a mug of warm water and a squeeze of a half a lemon.
Believe it or not, after your body has metabolized it, the very sour lemon helps your body become alkaline. An alkalized body is a real key to health.
Lemons are also very high in vitamin C and will help you boost your immune system.
Lemons have many other health benefits. They help you have clear skin and help as a digestive aid. This is especially true if you drink it in the morning on an empty stomach. Make sure the water is warm.
enjoy
You will need:
- 2 tablespoon of Dijon mustard
- ½ cup rice vinegar
- 1 cup cold-pressed extra-virgin olive oil
- ¼ cup chopped mixed herbs (like chives, basil, thyme and oregano)
- Pinch of Himalayan salt and peeper
In a small bowl, combine the mustard and the rice vinegar. Slowly add theolive oil while whisking constantly. Season withsalt and pepper and mix in the herbs.
Store in a screw stop jar, like a mason jar in the fridge.
enjoy
You will need:
- 2 cucumbers (peeled)
- 1 Jalapeno pepper
- 2 peeled lemons
- 1 cup of mint leaves
- 1 cup of water
- 1 teaspoon of raw honey
Thoroughly wash all ingredients. Peel the lemons and the cucumber roughly and cut into smaller pieces. Now juice all first ingredients.
Mix the juice with the cup of water and stir in the honey, mix well.
Enjoy immediately. Add ice cubs if you wish!
You will need:
- 2 chopped yellow onions
- 2 tablespoons coconut oil or butter
- 2 lbs carrots, peeled and sliced
- 1 yam, peeled and sliced
- 1-2 tablespoons ginger, peeled and minced
- 4 cups vegetable broth
- 1 teaspoon of Himalayan salt
- ½ cup chopped parsley
Melt the coconut oil or butter in a medium soup pot. Add the onions and ginger. Sauté until translucent, about 3 minutes, stirring continuously, making sure that the onions do not burn.
Add the carrots and yam cooking for another 6-8 minutes, stirring occasionally. Add the stock and salt. Bring to a simmer. Cover and cook until the carrots soften, about 20 minutes.
When the yam and the carrots are tender, pour the soup into a blender and purée until completely smooth. You can also use an handheld emulsion blender. I actually prefer that.
Now stir in the chopped parsley and add more salt if needed.
enjoy
You will need:
1 celery root (peeled and diced into bite size cubs)
2 golden beets (peeled and diced into bite size cubs)
4 carrots (peeled and cut into bite size rings)
4 parsnips (peeled and cut into bite size rings)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
½ teaspoon Himalayan salt
2 tablespoons olive oil
5 ounces lettuce (6 cups)
Heat oven to 400 degrees.
Line a large baking sheet with parchment paper.
In a mixing bowl, combine the spices with the olive oil and add the root vegetables.
Toss well so all the vegetables are coated well.
Place all the vegetables on the sheet pan, making sure the pan is large enough to accommodate the vegetables in a single layer.
Lace the pan on a shelf toward the top of the oven and roast for 40 to 45 minutes until tender. Cool them before using them in the salad. I like to make the spiced root vegetables ahead of time. That way I have them ready for whenever I want to make a salad quickly.
When prepping the salad, toss the lettuce with the curry dressing (see below) and just top with some of the root vegetables.
Curry Dressing
You will need:
1/2 – 1 cup vegenaise or mayonnaise (can’t find a correct spelling of “vegenaise”)
3 tablespoons lemon juice
2 teaspoon curry powder
½ teaspoon of Himalayan salt
¼ teaspoon of fresh ground pepper
3 tablespoon water
2 tablespoons olive oil
Place mayonnaise, lemon juice, olive oil, water, curry powder, salt and pepper in a bowl and whisk until smooth.
You can keep the dressing in an air tide container (like a mason jar) in your fridge for up to 7 days.
enjoy
You will need:
- 2 cups of red lentils
- 1-tablespoon coconut oil
- 4 cups of vegetable broth
- 1 - 15 oz. can diced tomatoes
- 1 yellow onion
- 3 garlic cloves, finely chopped
- 1 inch of grated ginger root
- 1 teaspoons of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon Himalayan salt
- 2 cups chopped kale (stems removed)
- 1 cup of diced kombocha squash
- ½ cup of chopped fresh cilantro
Place the two cups of lentils in a strainer and rinse well with cold water. Pour the lentils into a medium sauce pan. Add the 4 cups of vegetable broth and bring to a boil. Cover and turn down to a simmer until the lentils are soft, about 15 minutes.
While the lentils are cooking, heat up the coconut oil in a large sauce plan and add the onion, garlic and ginger root. Cook until translucent, about 3 minutes, stirring continuously, making sure that the garlic does not burn. Add the turmeric, cumin, coriander and salt. Cook for another 3 minutes.
Now add the cooked lentils along with the lentil cooking water to the onion mixture. Add the kombocha squash and diced tomatoes. Add water if needed. Cook on a simmer until the squash is tender. Then add the chopped kale and give the dal a good stir.
Cook for another 3-5 minutes. Add more salt if necessary. Stir in the chopped cilantro and remove from heat.
Serve with quinoa or brown rice.