CHILLED AVOCADO SOUP

By

On August 27, 2014

In Recipes

This creamy soup combines avocado, coconut milk, broth, onion, garlic, jalapeño and cilantro. It is easy to make and a sure hit for anyone who loves avocados!

Ingredients

  • 2 tsp coconut oil
  • 1/2 medium yellow onion, finely chopped
  • 1/2 large jalapeño pepper, seeds & membranes removed, and finely minced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh cilantro leaves
  • 3 Hass avocados, peeled
  • 1/2 tsp sea salt (or more to taste)
  • 1/2 tsp freshly ground black pepper
  • 2 1/2 cups organic  vegetable or chicken broth
  • 1/3 cup coconut milk

Instructions

Heat the coconut oil in a sauce pan set over medium-low heat.

Add the onion and jalapeño pepper, and cook (without browning) until the onion is soft and translucent, 7 to 10 minutes.

Add the minced garlic and cook for 2 more minutes.

Stir in the cilantro.

Cool slightly.

Place the avocados and 1 1/2 cups broth in a food processor or  blender.

Pulse until finely chopped.

Add the remaining broth, along with the cooked onion mixture, salt and pepper.

Blend until smooth.

Pour the soup into a bowl and stir in the  coconut milk.

Cover the soup and refrigerate for at least 1 hour.

Serve chilled.

So delicious! Enjoy!

Jenna

HAPPINESS

By

On August 26, 2014

In Uplifting Quotes

“Happiness is when what you think, what you say,
and what you do are in harmony.”

-Mahatma Gandhi

PUNJABI CABBAGE – A TASTE OF NORTHERN INDIA

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On August 15, 2014

In Recipes

Punjabi cabbage is an aromatic northern Indian vegetable dish that is often served with meat or other vegetarian dishes. If you love the flavors of India, this dish is for you.

Ingredients

  • 1/2 chopped yellow onion
  • 2 finely chopped garlic cloves
  • 1 inch piece of fresh ginger, peeled and chopped
  • 4 tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 head of cabbage, shredded (core removed)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon chili powder
  • 1 tablespoon ghee (clarified butter)

Instructions

Finely chop the onion, garlic, ginger and chili in a food processor or chop with a knife. Make sure if you use a food processor the mixture does not become a paste.

Heat  the oil in a heavy-based frying pan over low heat and fry the onion mixture until softened, but not browned.

Add the cumin seeds and turmeric to the pan and stir for 1 minute.

Mix in the cabbage, stirring until all the cabbage is well coated with the turmeric mixture.

Add the salt, pepper, ground cumin, coriander, and chili powder.

Stir the cabbage, then cook for 10 minutes with the pan partly covered, stirring occasionally until the cabbage is soft. If the cabbage mixture begins to stick to the pan or is too dry, add 1-2 tablespoons water.

Stir in the ghee and season with salt, to taste.

Enjoy!

GIFT

By

On August 12, 2014

In Uplifting Quotes

“With everything that has happened to you, you can feel sorry for yourself or treat what has happened as a gift.
Everything is either an opportunity to grow
or an obstacle to keep you from growing.
You get to choose.”

-Wayne Dyer

TRUTH

By

On August 1, 2014

In Uplifting Quotes

“Truth is by nature self-evident. As soon as you remove the cobwebs of ignorance that surround it, it shines clear.”

-Mahatma Gandhi

TROPICAL GREENS SMOOTHIE

By

On July 28, 2014

In Recipes

During the hot summer months I enjoy starting the day with a bright and refreshing smoothie. What do you like to put in your smoothie?

Ingredients

1/2 cup diced mango

Juice of 1-2 small limes

1 peeled cucumber

1-2 green figs (Trader Joe’s has Organic Green Figs in the freezer section)

1-4 cup(s) of liquid: unsweetened almond milk, coconut water or celery water. Adjust amount of liquid to your taste and thickness desired.

Large handful of cilantro leaves (no stems please)

Large handful of baby spinach

Preparing your Tropical Greens Smoothie

Place the cilantro leaves, cucumber, figs, baby spinach and almond milk in a blender or food processor and purée until smooth.

Add the mango and lime juice and purée once more until you get the consistency you like.

Pour your smoothie into a chilled glass and enjoy!

Blessings,

Jenna

BEAUTIFUL DESTINATIONS

By

On July 24, 2014

In Uplifting Quotes

“Difficult roads often lead to beautiful destinations.
The best is yet to come.”

-Zig Ziglar

IF I HAD MY LIFE TO LIVE OVER

By

On July 14, 2014

In Uncategorized

 

When asked “How would you have lived your life differently if you had a chance?” Nadine Stair, an 85-year-old woman, from Louisville, Kentucky, provided these poetic words as her response…

If I had my life to live over again,
I’d dare to make more mistakes next time.
I’d relax.
I’d limber up.
I’d be sillier than I’ve been this trip.
I would take fewer things seriously.
I would take more chances,
I would eat more ice cream and less beans.

I would, perhaps, have more actual troubles but fewer imaginary ones.
you see, I’m one of those people who was sensible and sane,
hour after hour,
day after day.

Oh, I’ve had my moments.
If I had to do it over again,
I’d have more of them.
In fact, I’d try to have nothing else- just moments,
one after another, instead of living so many years ahead of each day.

I’ve been one of those persons who never goes anywhere without a thermometer, a hot-water bottle, a raincoat, and a parachute.
If I could do it again, I would travel lighter than I have.

If I had to live my life over,
I would start barefoot earlier in the spring
and stay that way later in the fall.
I would go to more dances,
I would ride more merry-go-rounds,
I would pick more daisies.

– Nadine Stair

OUT OF THIS WORLD QUINOA AND KALE SALAD

By

On July 8, 2014

In Recipes

One of my clients was kind enough to share this recipe with me. It is delicious! I hope you will give it a try.

Salad Ingredients

  • 1/2 cup uncooked quinoa (or 1 1/2 cups cooked)
  • 8 ounces kale
  • 1/2 cup slivered almonds, very well toasted and cooled
  • 1/3 cup fresh pomegranate seeds
  • 2 to 3 scallions, thinly sliced
  • 2 teaspoons chopped fresh dill
  • Few gratings of fresh lemon zest

Dressing

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 2 teaspoons smooth Dijon mustard
  • 1 teaspoon coarse Dijon mustard
  • 3/4 teaspoon honey
  • Celtic sea salt to taste

Directions:

  1. Rinse the quinoa to remove the bitterness.
  2. Place quinoa and 1 1/2 cups water in a small saucepan and bring to a simmer.
  3. Cover and simmer on low for about 15 to 20 minutes. Cook until tender.
  4. Drain the cooked quinoa.
  5. Put the quinoa in a salad bowl to cool (refrigerate if needed).
  6. Whisk dressing ingredients together in a small dish and set aside.
  7. Rinse the kale and dry it.
  8. Remove the rib from each stalk by cutting around the stalk.
  9. Roll the leaves tightly and cut crosswise into thin strips.
  10. Add the kale strips to the cooled quinoa.
  11. Add remaining salad ingredients.
  12. Pour the dressing over the salad.
  13. Season with Celtic sea salt to taste.

Enjoy!

Jenna

SPINACH CILANTRO MEATBALLS

By

On June 30, 2014

In Recipes

I am always on the lookout for healthy, easy and practical recipes for my family. This meatball recipe is ideal because it is easy to make, delicious and can be frozen for future use! The meatballs are perfect for school lunches, summer picnics, dinner…you name it.

Ingredients:

2 pounds ground meat (grass-fed beef, organic chicken, organic dark meat turkey, bison)

1/2 of a Vidalia onion, finely chopped

1 tsp ground Celtic sea salt

1 small garlic clove, finely chopped

1 tsp cumin powder

2 cups organic baby spinach, chopped

1/2 cup fresh organic cilantro,  finely chopped

2 eggs (beaten)

Directions:

  • Preheat oven to 400F.
  • Line a baking sheet with unbleached parchment paper.
  • Mix all the ingredients in a large bowl.
  • Roll the mixture into medium-sized balls and place on the baking sheet.
  • Bake for 25 minutes, until cooked all the way through and meatballs are beginning to brown.

Serves: about 30 medium meatballs

Tip: The meatballs can be frozen in an airtight container for future meals. Just re-heat them in the oven and they are ready to be enjoyed!

Blessings,

Jenna

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