The ABCs of Cleansing

By Shannon Morehouse, MA, CHHC

It’s that time of year when you are probably consuming more sugar and alcohol than usual. Detox the toxins as much as possible through the holiday season so that you don’t have so much work to do come the New Year.

Natur-Tyme has plenty of detox supplement formulas, which can give you the extra detoxification boost you need. If you are a customer, you may want to consider using our free wellness consultation services. Our Integrative Dietician, Laurel Sterling, can provide guidance on the perfect supplements for your detoxification needs.

Here are the ABCs of a few of my favorite cleansing foods:

Almonds:

High in fiber, calcium, and magnesium, as well as vitamin E, almonds help to purify the blood and work well in cleansing the intestines of impurities.

 Before hitting up your next holiday party, grab a handful of raw almonds. They’ll fill you up so you’re less likely to indulge in the heavy finger foods and alluring sweets.

Apples:

Apples have an abundance of powerful nutrients. They contain phenomenal fiber, many vitamins and minerals, and helpful flavonoids, such as phlorizin, which increases bile production, helping to detox the liver. Apples also contain pectin, a fiber, which helps to detox metals and food additives from your body through your intestines.

 Slice up some apples for a fulfilling snack. Dip them in almond butter if you need a more satiating snack.

Avocados:

Avocados lower cholesterol and dilate blood vessels, helping to block toxicity from your blood. They contain a nutrient called glutathione, which blocks at least 30 different carcinogens, while helping the liver to detoxify dozens of synthetic chemicals.

 Make guacamole for a holiday party; try sliced avocado on whole grain toast for breakfast!

Beets:

Beets contain a unique mixture of phytochemicals and minerals that make them superheroes when it comes to detoxification; these compounds purify the blood and help assist the liver in ridding toxins. They actually help improve the functionality of the liver, which is awesome news for those who have liver disease or who have spent many decades over-consuming alcohol.

Try my delicious Borscht recipe, a fitting color for Christmas.

Bodacious Borscht

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 medium size carrots, peeled and sliced
  • 1 small parsnip, cut into thin 2-inch strips
  • 3 medium size beets, cut into thin 2-inch strips
  • 2 large garlic cloves, finely minced
  • 1 bay leaf
  • 6 cups vegetable broth
  • 1 small cabbage, cut into 2-inch chunks
  • 3 medium size potatoes, peeled and diced into 1/2-inch pieces
  • Herbamare and freshly ground black pepper to taste
  • 1/4 cup Balsamic or red wine vinegar

Directions:

  • In a Dutch oven, heat oil over medium heat and sauté onion, carrots, parsnip and beets until onion is translucent.
  • Stir in the garlic and bay leaf and cook for 30 seconds. Add broth, cabbage, potatoes, Herbamare and pepper.
  • Simmer, covered until vegetables are tender, about 20 to 30 minutes. Remove from heat and stir in vinegar.

Cruciferous Vegetables:

Broccoli, kale, cauliflower, bok choy, and cabbage are all part of the cruciferous vegetable family. These vegetables contain sulfur and other phytonutrients that do a phenomenal job at clearing toxins out of every pathway in your body. These amazing veggies help to jumpstart the liver’s production of cleansing enzymes as well.

Be sure to include cauliflower and broccoli on your holiday veggie tray. Consider hummus or a yogurt dip, which are both healthier than most commercial dips.

Tasty Tuesday: Crazy for Cucumbers Salad

By Shannon Morehouse, MA, CHHC

Cucumber is one veggie that appeals to most people, even kids! And this low-calorie favorite is great for hydration as well. Stop by tomorrow to buy fresh, organic locally-grown cucumbers at our Farmshed Farmer’s Market, which takes place in our store’s Community Corner, every Wednesday from 3:00 PM-7:00 PM through October. And you’ll certainly want to try this recipe out!

Crazy for Cucumbers Salad

Ingredients:
– 2 cucumbers, very thinly sliced
– 1 red onion, very thinly sliced
– 2 tablespoons of lemon juice
– 2 tablespoons of plain yogurt
– 1 teaspoon of honey
– 1 teaspoon chopped fresh dill

Directions:
– Mix cucumbers and onions together.

– Mix the remaining ingredients together in a separate bowl, whisking them well.

– Toss the cucumbers and onions into the dressing mixture; chill for at least a half hour and serve!

Kale and Zucchini Summer Salad

By Shannon Morehouse, MA, CHHC

Stop by Farmshed’s Farmers’ Market at our store from 3:00-7:00 PM tomorrow for fresh local, organic produce, including kale and zucchini, the two superstars in this recipe!

IMG_1401-1024x682

Ingredients:

  • 1 small bunch of kale, leaves torn from stems and chopped
  • 1 small zucchini
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • Salt and pepper to taste
  • ¼ cup crumbled gorgonzola cheese
  • ¼ cup cashew pieces

Directions:

1.) Using a vegetable peeler, peel the zucchini in ribbons and grill on medium-high heat on a grill vegetable tray. This only takes a few minutes!

2.) In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.

3.) In a large bowl, toss kale, zucchini, and dressing.

4.) Transfer to salad bowls and garnish with gorgonzola and cashews.

Sweet and Sour Cherry Braised Short Ribs with Bok Choy and White Bean Goat Cheese Puree

By Chef Jason Jessmore

Sweet&SourCherryBraisedShortRibsIngredients

Beef:
1½ lbs. Drover Hill Farm ribs
1 cup ground Recess coffee
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ginger
1 Tablespoon olive oil
1 package Woodstock Organic Cherries thawed
Splash of Apple cider vinegar

White bean puree:
1 can cannelini beans
Salt and pepper to taste
4 oz. Lively Goat Cheese log

Bok choy:
1 bunch of bok choy
1 Tablespoon olive oil
1 inch fine chopped ginger
Salt and pepper to taste

Directions

  1. Rub ribs with ground coffee, salt and pepper Pan sear ribs crusted side down in a hot skillet with olive oil Add in cherries and a splash of apple cider vinegar Cover and place in a 325° oven for 3-½ hours
  2. Drain and rinse white beans and place in a stock pot with a little water to keep beans from sticking. Add a dash of salt and pepper to taste Stir in cheese and cook slowly till thickened
  3. In a hot pan with olive oil and salt, pepper and finely chopped ginger, add Bok Choy and a splash of water. Turn heat off and cover pan and let it sit for two minutes.
  4. To serve, place white bean purée on a plate, add bok Choy and a rib and drizzle dish with the rib pan juices.

Wild Rice with Squash and Sage Coconut Butter

Submitted by Natur-Tyme customer Michele Westphal Foresti

squash_recipeThis recipe is adapted from the cookbook Thrive Foods by Brendan Brazier.

Ingredients:
1 Medium Squash (Butternut or Kabocha work best. Sweet potatoes can also be used)
6 Tbsp. melted coconut oil
2 cups Wild Rice blend (soaked overnight to soften and easier to digest)
4 cups water
Large handful of fresh sage (about 1/8-1/4 cup, packed)
1 teaspoon Celtic sea salt

Directions:
– Preheat oven to 400F.

– Cut the squash in half, scoop out the seeds, and bake cut side down in a covered ceramic baking dish that has about an inch
of water in the bottom.

– Bake for 1 hour or until the squash is soft and fully cooked.

– When the squash is cool enough to handle, cut into 1-inch chunks. Skin can be left on or discarded. Set the squash aside.

– While the squash is baking, prepare your rice. Add the soaked rice (if you didn’t soak the rice, un-soaked rice will work) to a saucepan with 4-cups water. Bring to a boil, reduce heat to low, cover, and allow to simmer for 45 minutes.

– After 45-mins, remove the rice from the heat, keep covered and allow the rice to steam an additional 10-mins. Then uncover and fluff with a fork.

– While rice and squash are cooking, in a food processor, blend melted coconut oil, sage and Celtic sea salt until smooth.

– To serve, mix the rice with the coconut sage butter mixture. Carefully fold in the squash. Place in a ceramic baking dish and return to oven until it’s warmed through.

Carrots Gone Tropical

By Shannon Morehouse, MA, CHHC
Natur-Tyme Marketing Coordinator

carrptsgonetropical_2I started gardening just two years ago and fell in love with fresh-picked organic carrots. Because my harvest of carrots this fall was so humungous (hundreds of carrots), I had to become inventive! I developed this recipe, which has been given two thumbs up by my three-year old. It would make a lovely holiday meal side dish! I hope you enjoy it as much as I do!

Ingredients:

  • 8 medium carrots, sliced
  • 1/2 cup water
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup chopped, peeled Fuji, Braeburn, or Cortland apple
  • 1/2 cup dried cranberries
  • 1/3 cup honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon gluten-free flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, toasted

Directions:

  1. Place carrots and water in a large saucepan. Bring to a boil;
    reduce heat. Cover and simmer 5 minutes.
  2. Add pineapple, apple, cranberries, honey, lemon juice, and salt.
  3. Cook 3-4 minutes or until carrots are crisp-tender, stirring occasionally.
  4. Combine coconut oil, flour, and cinnamon; stir into pan.
  5. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
  6. Sprinkle with walnuts before serving.

 

Banana Nut Breakfast “Cookies”

167618680 (1)Recipe from NOW Foods

These healthy cookies make a great on-the-go breakfast or anytime treat. We’re grateful for our good friends at NOW Foods who created this recipe. We carry all of their products mentioned here and check out our bulk station for phenomenal prices on cinnamon and sea salt.

Makes 2 dozen cookies

Ingredients:

2 cups uncooked NOW Organic Rolled Oats
1/2 cup golden raisins
1/2 cup NOW Organic Dried Apricots, chopped
1 cup NOW Organic Walnuts, chopped
1/2 tsp. sea salt

1 tsp. cinnamon
1 1/2 cups mashed, very ripe bananas (about 3 medium)
1/3 cup NOW Organic Virgin Coconut Oil
1 tsp. NOW Organic Vanilla Extract*

 

Directions

  1. Preheat oven to 350F.
  2. Combine oats, golden raisins, dried apricots, walnuts, salt, and cinnamon in a large bowl. Stir well.
  3. In a medium bowl, combine banana, coconut oil, and vanilla, stirring well.
  4. Add the banana mixture to the oat mixture in the large bowl, stirring to combine all ingredients.
  5. Put bowl in the refrigerator and let chill for 15 minutes.
  6. Take bowl out of refrigerator and drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
  7. Bake at 350 degrees F for 15 minutes, or until lightly golden.
  8. Transfer cookies onto wire racks and let cool completely.

Hauntingly Delicious Spellcakes

0785 Vega Halloween Recipe Book.indd

Submitted by Vega

VEGAN & GLUTEN FREE

SERVES 12

1 c of enchanted almond milk
1 tsp evil apple cider vinegar
3/4 c granulated sugar
1/3 c of light olive or melted coconut oil
2 tsp vampire vanilla extract
1/2 c gluten-free flour (such as Bob’s Red Mill All Purpose Baking Flour)
1 scoop or single-serving pack of Vega Sport Performance Protein (37g)
1/3 c cackling cocoa powder
3/4 tsp baking soda
1/2 tsp magic baking powder 1/4 tsp salt

1 Preheat oven to 350°F. Line a muffin pan with paper liners.

2 Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to cackle and curdle.

3 Add the sugar, oil, and vanilla extract to the almond milk mixture
and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and bludgeon them until no large lumps remain (a few tiny lumps are okay). Pour into liners, filling 3/4 of the way.

4 Bake for 20 minutes, until a pitch fork inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

5 Top with any vegan butter cream icing and die a hundred times from wicked deliciousness!

Gluten-Free Chicken Caserole

Recommended by Carol Blair, BS, DiHom, CNC (Original recipe from NOW Foods)165247222

This delicious high-protein dish uses heart-healthy whole grain brown rice and gluten-free brown rice flour.

Cook Review: This tasty recipe is easy to make.

Makes 6 servings

Ingredients
2 Tbsp. Organic Extra-Virgin Olive Oil, plus more for greasing
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 lb. sliced mushrooms
2 tsp. chopped fresh thyme, divided
2 large carrots, chopped
1 stalk celery, thinly sliced
1 small Vidalia or sweet onion, chopped
Salt and pepper, to taste
1/4 cup Organic Brown Rice Flour
1 1/2 cup low-sodium chicken broth
1 cup whole milk
1 cup cooked brown rice
1/4 cup shredded Parmesan cheese
1/4 cup Organic Pine Nuts
1/2 tsp. sweet paprika
1/2 cup frozen peas

1.    Preheat oven to 400 degrees.

2.    Lightly oil a 9-inch pie dish and set aside.

3.    Heat oil in a large skillet over medium high heat.

4.    Add chicken and cook, stirring occasionally, until no longer pink, 4 to 5 minutes.

5.    Add mushrooms, 1 teaspoon of the thyme, carrots, celery, onions, salt and pepper and cook until just tender, 6 to 8 minutes.

6.    Add flour and cook, stirring constantly, for 1 minute.

7.    Add broth and milk, stir well and bring to a simmer.

8.    Reduce heat to medium low and simmer until very thick, about 10 minutes.

9.    Meanwhile, combine rice, cheese, pine nuts, paprika, remaining 1 teaspoon thyme, salt and pepper in a medium bowl.

10.  Stir peas into chicken mixture, then season with salt and pepper and transfer to prepared dish.

11.  Distribute rice mixture evenly over the top, then arrange dish on a baking sheet to catch any drips.

12.  Bake until bubbly and crust is crisp, about 30 minutes.

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