Healthy Eating

love food


GINGER PICKLE

Need to kick start your metabolism? Try a Ginger Pickle to ignite your agni (inner fire).  I have been doing this for the past 3 mornings and today I finally put it together as to why I feel so energized and content.

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Place a mound of fresh grated ginger on a tablespoon, drizzle some honey on top, squeeze a 1/4 of a lime, and a dash of salt.  A taste sensation you can feel go down into the belly and do some serious work.  I love to chew it up really well.  Great fiber as well.

Our Jenna gave us some Black Lava Salt from Hawaii for the holidays and I think I never want to be without this product.  It has activated charcoal in it.  If you cant get this cool salt, use pink Himalayan salt for the extra minerals, or use BOTH!  Salt in these forms, are your friend.


BANANA BARS

A lot of time I use a ripe banana instead of sugar for lots of recipes.  Anywhere you see a ‘CUP OF SUGAR’ substitute it with a ripe mashed banana.  No one can ever tell the difference, or taste banana in say, BBQ sauce.  Try this trick and be amazed.

ripe-banana

This is a favorite recipe you can make into cookies or bars.  You can add whatever flavors you want with many options.  These are our version of homemade granola bars.  Great for breakfast.

banana bars

3 Ripe mashed Bananas

1/3 cup applesauce (I’ve not used this in the recipe many times and it’s fine without)

2 cups of  rolled oats

1 tsp vanilla

1 tsp Cinnamon

1/4 Almond Milk  (your milk of choice)

350 for 20 minutes.  Until the edges look dry and golden brown.  I like mine moist in the middle.  Keep in the fridge

Add as many of these lovely options as you want – try different versions.

1/3 cups sunflower seeds

1/3 raisins

1/3 cup shredded coconut

1/3 cup slivered almonds

1/3 cup peanut-butter (any nut butter – even nutella)

1/4 cup cacao nibs (or carob chips, chocolate chips)

1 tsp pumpkin pie spices

A scoop or two of your favorite protein powder

1/3 cup pumpkin seeds

1/3 cup raisins

(endless possibilities) Honestly I don’t measure anything but the oats.  I just shake it in and stir it up.  If it seems too dry add more milk.  I spread mine in a cookie sheet with parchment paper underneath.

Everyone always wants this recipe.  Share and enjoy – namaste Suzi



CARROT RICE SOUP

This is a favorite – we had this at our wedding, and today after the cleanse with left over kitchari and rice.

Today I used the instant pot and chopped up the carrots, covered them with Kangen water, a TBS of Better than Broth (chicken). 4 minutes then added the leftovers and some leftover cauliflower and kale from an earlier meal. Blended them up and viola.


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Tonight’s dinner Egg Salad and Zucchini Cakes

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Spring rolls with carrots, bell peppers, green onions, cilantro and oyster sauce. Baguette bread. Stuffed baked tomatoes!

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Our other Regular breakfast: Fresh eggs from our chickens, avocado, tomato, sauerkraut, nuts and seeds, and cilantro. BAM! This picture there is some left over quinoa salad on there as well.

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A simple and hearty stir fry – Sugar snap peas, yellow zucchini, onions and variety of peppers. All sautéed in coconut oil.

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Ahhh fermentation!! Here we have the sauerkraut in the ‘Before’ stage, and during, and after it’s all been stirred and placed in glass jars. In the bottom right we see the Kombucha, and fermented salsa! Another nice treat on top of the eggs.

Here are links to my Sauerkraut Page, and the ever popular Kombucha page:

Organic Sauerkraut

Kombucha

Frozen Banana Treats

I actually found the wrapper in the garbage from one of my retreaters. Had to make my own version. I just blobbed and didn’t really measure. One time I definitely used too much coconut oil. Try your own version!

coconut oil, cacao powder, peanutbutter #organicbananas #shreddedcoconut melt all but the bananas. One banana slice in each mini muffin liner spoon oil, cacao, pb and crunchiest on top. Also made some with just bananaS and #peanutbutter and coconut. Stick them in the freezer

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