This is a little follow up to my video from yesterday with a full description of how it’s made! I love my cabbage and love it stuffed; sometimes I crave it with a little meat and sometimes I want to have it vegan style. Both ways are delicious and just as easy to make.
For the meat version I am using organic beef and steamed rice cooked till ready and adding all my greens and spices including parsley, dill, and cilantro. I also include finely shredded onions and add some Celtic salt, cayenne pepper, and turmeric. Wrap everything in the leaves and cook in a pot till tender and ready!
The vegan version includes all the greens and spices but uses broccoli, peppers, celery, and carrots. Instead of the rice I am using quinoa.
To prepare the leaves, simply break them apart, place in boiling water till tender and scoop them out with a fork
The sauce you see is regular tomato sauce, Celtic salt, cayenne pepper, turmeric, and a pinch of all spice.
When I want to add a little heat and flare to my dishes, there is only one spice I turn to and it’s one that so many people may already have as part of their spice collection; cayenne pepper. I add it to everything and anything that calls for a little extra spice and heat and besides the amazing flavor it adds, the benefits make it all the more worth while to cook with.
Global Healing Center gives a precise breakdown of a few of the health benefits including:
- cayenne peppers anti-irritant properties
- anti-cold and flu remedy
- helps and prevent fungal pathogens
- prevention of migraine headaches
- digestive aid
- anti -redness properties
- helps in the production of saliva
- useful for blood clots
- helps the body with detoxing
- joint-pain reliever
- has many anti-bacterial properties
- some studies even show it can be an anti-cancer agent
- supports weight loos and heart health
- toothache remedy
- Also a topical remedy for the skin to treat bites, sores, and wounds
(image courtesy of http://www.juicerheroes.com/menu-card/)
When cooking or eating, I tend to reach for two types of salt…one of my favorites is Celtic salt while my other go to is Himalayan pink salt. This salt contains just about all of the elements found naturally in the body, which is why it is so healthy and beneficial. It is packed with over 80 natural minerals which help with (According to fitlife.tv):
- Electrolyte balance
- Balances pH levels
- Prevents muscle cramping
- Aids in metabolism
- Helps to strengthen bones
- Lowers blood pressure
- Improves circulation
- Dissolves and removes toxins from the body
Celtic salt is comparable to Himalayan salt in all of its beneficial factors; its only difference is the color composition and its origin. Celtic salt is naturally harvested in Brittany France near the Celtic Sea (draxe.com) while Himalayan salt is extracted from mines near ancient sea beds (mountainroseherbs.com).
Cooking is a passion but sometimes a good hearty and sweet salad is what I crave. Packed with everything I love and everything that’s good for you; this salad features 8 very simple ingredients!
- Bunch of Kale
- Cooked quinoa (any type works)
- Dried cherries
- Fresh squeezed lemon juice
- Olive oil
With Passover quickly approaching; I know I will be surrounded by family, food, and more food. When it comes to such a rich holiday where the eating is hard core everyday, I like to enter the holiday a few pounds lighter.
My solution is a 7-day cabbage soup diet. This diet helps cut calories, bad sugar, and starches. This is one of the lighter diets that is recommended to try to kick start your metabolism into a healthier cycle. The best part about cabbage soup is that you can eat as much of it as you want, whenever you want (even at night) and you will not gain extra pounds. I personally do not like to be kept hungry while dieting; I simply cannot starve myself while running around all day and interacting with my clients so this is my ideal solution.
I will be keeping this diet for 7 days and then responsibly indulging in the goodness Passover has to offer. Keeping a balanced diet after the holiday is key to keeping the weight off. There are many recipes that you can search for but one in particular that I like comes from Divas Can Cook and features a soup that is loaded with tons of veggies.
Try out the diet and let me know your results! I’ll keep everyone posted on my progress from diet to holiday and back again 🙂
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Simple, delicious, and fast is what dinner should be about in the middle of the week. This time it’s about a lot of Omega 3 and a whole bunch of vegetables.
For the quinoa mix, all you need to do is cook the quinoa as you normally would and just saute some onions, mushrooms, shredded carrots, and celery and add it to the quinoa. Then season with Celtic salt, cayenne pepper, and turmeric (or any spice of your choice)
For the salmon steak, you pan fry it as normal and drizzle with diluted teriyaki sauce (your choice; this helps to make it less sweet). Season with Celtic salt, paprika, and turmeric.
For your side cut up a fresh salad with every single veggie you love. In mine, I have red onion, tomatoes, cucumbers, romaine lettuce, pepper, mushrooms, and cucumbers.
Snowy, cold days call for hot comforting soup for dinner! This is my take on organic lentil soup from a recipe I found on tasty-yummies.com. (photo credit tasty-yummies.com)
Ingredients I used:
- 2 TBS Olive Oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 red onion
- 2 cloves minced garlic
- 1 celery stalk
- 1 diced carrot
- 1 diced green pepper
- Sprinkle of Himalayan sea salt
- 3 cups soaked lentil (optional to soak)
- 8 cups organic vegetable broth (water is fine to use as well)
- 1 large diced tomato
All ingredients are organic
- In a stock pot, heat the olive oil and then add cumin seeds and turmeric until the seeds starting popping around the pot. Add in onion, carrot, bell pepper, and salt and saute for 7 minutes until everything is soft.
- Then add in the lentils, broth or water, tomatoes and bring everything to a boil. Once boiled, lower temperature and allow to simmer for 45 minutes while stirring. Cook everything until the lentils are tender and keep adding more water if the soup becomes too thick. Also add salt and pepper to your desired taste.
- Garnish with scallion, tomatoes, spices, or anything else you like!
Salads should never be bland! When you are packing the right ingredients and right fix-ins into your bowl, always make it fun and tasty! This particular salad I’m sharing is a little different than you may have seen…keep reading for ingredients.
- Shredded white cabbage
- Chow mein noodles
- Sunflower seeds
- Green onions
- Pine nuts
- Sesame seeds
- Himalayan pink salt
- 1/3 cup white vinegar
- Toasted sesame oil
- 1/3 cup of water
- 1/3 cup olive oil
- little bit of brown sugar
The holidays were tough! In the sense that you can’t escape all the delicious, traditional food of the culture. And so what if we all ate like pigs? There is no reason that we cannot get back on track now! All it takes is getting to the supermarket, doing some delicious, organic shopping and creating a meal from your fresh ingredients.Start your juicing and start your cooking and feel better instantly!
So, dinner should be delicious, packed with flavor, and be healthy all at the same time. Well, with a stir-fry that is exactly what the whole family is getting. The dish is the perfect solution to include more vegetables and less meat into the diet. It is also packed with color, flavor, and texture.
Tonight’s dinner is a chicken stir-fry over wild rice and includes:
- Portobello mushroom
- Brussel Sprouts
- Wild Rice
- Long hot peppers
- Low sodium Say sauce
1. Prepare your wild rice.
2. Add all veggie ingredients into a pan and add soy sauce. Cook for a little until al dente style.
3. In another pan, cook pieces of chicken over olive oil for a few minutes till full cooked.
4. Combine everything and serve over wild rice.
Sometimes the mood to cook strikes and as a result there come delicious and savory meals that must be shared. This particular meal was prepped and cooked Friday night and now the recipe is here for all to try! The meal involves tuna steak and a bunch of other yummy ingredients are that are not only delicious but actually good for you!
- 2 Tuna steaks
- Garlic, minced
- Red long spicy peppers, whole
- Cilantro, chopped
- Celtic salt
- Tsp. Paprika
- 1/2 cup Olive Oil
1. Sprinkle Celtic salt on tuna and let sit for about 40 min.
2. Rinse tuna of salt and now prepare the marinade. Take olive oil, paprika, and a pinch of Celtic salt to make the marinade. Pour mixture over the tuna and let it sit marinating in the fridge all day, until you are ready to cook.
3. Once tuna is in the pan, add the rest of the ingredients and begin to cook. Add a little bit of water to the pan. First simmer on low (stove top), take cover off the pan, place into the oven and set to high broil until the top is toasted and then change setting to low for a few minutes or until desired finish.
4. Serves directly out of the pan!