Perfect Winter Challenge Broth

I learned how to make this broth from Donna Gates at the Body Ecology Diet Website. It is a perfect addition for your winter Challenge.

During the day, drinking the broth or eating the soup below will gently remove toxins that have accumulated in the body and clear heat in the system, which is the product of a heavy diet.

Winter Detoxifying Soup:

• head of chinese cabbage
• bunch of celery
• several carrots
• 3 -4 shitake mushrooms
• 2 -3 inches of burdock root
• peel of one tangerine
• one inch piece of turmeric root
• 1 c. mung beans
• 1/2 c. job's tears, found in Asian Markets
• strip of kombu seaweed
• celtic sea salt to taste

**I linked some of the above ingredients to helpful articles that will familiarize you with each one!

1. When possible, make sure all ingredients are organic. Roughly chop the cabbage, celery, carrots, mushrooms and burdock root. Finely chop the turmeric.
2. Fill a large cooking vessel with plenty of water. Place kombu strip in water.
3. If using mung beans or job's tears, add these, bring to a boil and cook first for 20 minutes on very low heat.
4. Next, add vegetables, roots and the mushrooms.
5. Let everything simmer on a low flame for 20 - 30 minutes.

All of the ingredients of this soup are cooling, detoxifying and many, such as cabbage and turmeric, treat inflammation. The medicinal value of the soup is in the liquid.

Roasted Garbonzo Beans

Try this delectable treat, a powerhouse of protein and fiber!

Recipe:

Pre-heat oven to 450 degrees.

Soak 2 cups of garbanzo beans overnight, rinse.

Bring 4 cups of water to a boil and add garbanzo beans. Cook for about an hour, until cooked through.

Rinse and strain beans in colander.

Spread beans on stainless steel baking sheet.

Melt 2 TBS. of coconut oil on low heat.

Pour coconut oil over beans.

Add seasoning of choice. I like organic seasoning and Himalayan salt. Use about 3 1/2 tsp. of seasoning and 1/2 to 1 tsp. salt.

Jonny Bowden has a great Curried recipe that calls for the follwing seasonings, but just get creative:)

1 tsp ground cumin

1/2 tsp curry powder

1/2 tsp chili powder

1/2 tsp garlic granules

1/4 tsp cayenne pepper

1/4 tsp powdered ginger

1/4 tsp ground cinnamon

1/2 tsp salt

If you use separate seasonings like this, be sure to combine them first, and then spread them over the beans, drizzling first with coconut oil.

Roast for 35 - 40 minutes, turning at 10 and 25 minutes, until just browned and slightly shrunken.

Allow to rest for 10 minutes before consuming. May store in pantry for 2 days or in fridge for 4 days, but they taste best fresh.

Recipe extracted from Jonny Bowden's The 150 Healthiest 15-minute Recipes on Earth.

Simply Sweet Valentine Treat!

  

Simply Sweet and Guiltless Valentine Treats!

 Here is a recipe adapted from one I found on the Whole Foods Web Site:

2 - Three ounce dark chocolate bars of your choice

1 pound of your favorite granola or trail mix

Line a large sheet tray with parchment paper; set aside. Gently melt chocolate, stirring frequently, in a medium pot over medium-low heat, 1 to 2 minutes. Stir in all but 1/4 cup of the trail mix and spread the mixture on the lined sheet tray. (Spreading to edges is not necessary.) Sprinkle remaining trail mix on top. Chill in the refrigerator until chocolate is set, about 30 minutes. Set aside until room temperature, break into pieces and store in an airtight container at room temperature. Enjoy with your favorite Valentine!

Maria's Oh-mazing Raw Protein Shake

This shake is so filling and nourishing! Here are two versions.

Maria's Yummalicious Raw Protein Shake:

 2 cups fresh almond milk or milk of choice. Raw dairy would be good too!

 1 Serving Omega Nutrition Pumpkin Seed Protein Powder

 2 TBS Omega Nutrition Hi -Lignan Flax Meal

1 Banana, optional

 1 TBS Non-GMO soy lecithin

 1 squirt SweetLeaf (TM) Pure Stevia Concentrate Liquid, the brown liquid, pure extract

 1 tsp non-alcohol, non-sugar vanilla

 1 TBS Omega Nutrtion coconut oil

 Pinch of Himalayan, REAL or Celtic Sea salt

 *You can also add cinnamon and nutmeg to taste, about 1 - 2 tsp cinnamon and 14 - 1/2 tsp nutmeg.

Blend all ingredients in blender and allow to sit for at least 10 minutes so the flax meal soaks up the liquid.

 And, VERSION Numero Dos!!

Maria's Raw Protein Shake:
2 cups milk of choice, ie. raw dairy, rice milk, fresh or boxed almond milk

1 1/2 scoops Omega Nutrition Pumpkin Seed Protein Powder

1 frozen banana

2 scoops Omegan Nutrition Hi-Lignan flax powder

1 TBS Omega Nutrition coconut oil

1 tsp vanilla

Stevia to taste

Pinch of Celtic or Himalayan Salt

Place all ingredients into your blender, I LOVE my Blendtec:) and blend well. Allow to sit for at least 10 minutes so the flax powder has time to soak up the liquid! Chill if desired. Perfect post workout shake!!

Body Ecology Diet Thanksgiving Recipes

Wondering what to make for Thanksgiving that will add health to your body rather than leaving you feeling like you can't function for a few days, post holiday? Today I recieved some ideas from Donna Gates, author of one of the books I recommend MOST often! It's called The Body Ecology Diet. I will for sure be carrying this  in my store when I get it up and running better.

Here are some recipes that Donna shared for a healthy Thanksgiving feast! Visit her site for any of the ingredients you many not have. You can access her store here.

Curry Cauliflower “Mashed Potatoes”

Ingredients:

• 1 - 2 Tbsp. organic, unrefined coconut oil, ghee, or butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 1/2 tsp. ginger root, grated
• 1 Tbsp. curry powder or to taste
• 1/4 tsp. cayenne
• 1 head of cauliflower, chopped
• ¼ cup water
• Celtic sea salt, Herbamare, or Trocomare to taste
• Lemon juice to taste
 



Instructions: 


1. Sauté onion, garlic, ginger root, curry powder, and cayenne in oil or ghee.
2. Add cauliflower and water.
3. Simmer or pressure cook until tender.
4. Add sea salt and lemon juice.

Creamy Kale Soup by Gina LaVerde

Ingredients:

• 2 bunches chopped kale leaves

• 1 bunch chopped collard greens

• 1 large chopped butternut squash

• 2 cloves chopped garlic

• 4 sprigs rosemary

• 4 sprigs thyme

• 2 tsp. nutmeg

• 2 tsp. Celtic sea salt
• Coconut oil to taste

• Water for boiling

Instructions:

1. Add kale, collards, garlic, and squash to a 4 quart pot. Cover with water and boil.
2. educe heat, and add herbs, nutmeg, and sea salt. Simmer for 5-10 minutes, and then turn off heat.
3. Add a few tablespoons of coconut oil. Next, use an immersion blender to puree your soup, or add the soup to your high-speed blender to make it creamy.
4. Enjoy this with a side of cultured vegetables made with Body Ecology’s Culture Starter for optimum health and mineral absorption. This is a delicious, mineral rich soup that is also low in oxalates!

Dijon Roasted Brussels Sprouts

Ingredients:

• ¼ cup extra virgin olive oil

• 2 Tbsp. creamy white mustard (check out The Natural Taste brand)

• 2 Tbsp. Lakanto natural sweetener
• 1 tsp. tamari (San-J is wheat-free and low sodium)

• 1 Tbsp. unsalted butter

• 2 Lbs. Brussels sprouts, cored and quartered

Instructions:

1. Whisk first five ingredients together in medium size bowl.


2. Toss in Brussels sprouts and evenly coat them well. 


3. Spread sprouts evenly over a baking sheet and roast until core is tender (approximately 25 minutes).
4. Rotate pan midway through and stir Brussels sprouts gently.

Green Bean Salad with Corn and Basil

Ingredients:

• 2 lbs green beans, trimmed
• 3 ears corn, kernels removed when raw
• ½ small red pepper
• 1 small red onion
• 1/3 cup chopped basil
• 1/8 cup extra virgin olive oil
• 1/8 cup grape seed oil
• 1 Tbsp. balsamic vinegar
• 2 Tbsp. apple cider vinegar
• 3 Tbsp. lemon juice

Instructions:

1. Separately blanch corn and beans.
2. Combine in large bowl, and add pepper, onions, basil, oils, vinegar, lemon juice, and garlic.
3. Season with hot
sauce, sea salt, and pepper.

Add these delicious and colorful Thanksgiving recipes to your bag of tricks this holiday season to keep your energy levels high and your stomach happy!

WHAT TO REMEMBER MOST

You may have noticed by now that many Thanksgiving foods are bland and lacking color. A colorful diet is full of healthy antioxidants and nutrients, so it's no wonder that eating beige potatoes, orange pumpkin pie, and brown gravy this holiday season leaves you feeling less than your best. Instead of eating the meats and carbohydrates often associated with the holidays, why not try a few mouthwatering and colorful Body Ecology alternatives? We have delicious and nutritious recipes like Curry Cauliflower Mashed Potatoes, Creamy Kale Soup, and a Corn and Basil Green Bean Salad that will definitely add some flavor to this year's Thanksgiving feast!