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Yumm Bowl

Yumm Bowl

I was asked by a mother-daughter group in Gig Harbor, Washington to teach a class on healthy meals that lend to the bonding experience our kitchens can provide between parent and child.  I was more than excited for this class because of my strong belief in creating deeper relationships with our loved ones through richly nourishing meals. I grew up in a home where we worked as a family to create these foundations of our health. What better gift than to teach our children how to prepare real food. Because of my parents commitment to whole food and healthy living, I now enjoy the making of my families memories while preparing our delicious traditions in the kitchen.

I created my own version of this Yumm Bowl from a recipe that was introduced to me by my Tante (aunt in German and Swiss) Meg.  Like I do with most recipes that inspire me, I modified this one to tailor to my families food sensitivities and to add even more colorful nutrients.  This recipe is perfect for families as children tend to have different taste buds that can be fickle from one day to the next!  With so many vegetables to choose from, our little ones can choose their favorites for this meal. Have your children appreciate the rainbow of colors in this dish and realize that the color of the vegetables is where the rich nutrients come from, which allows our bodies to have a healthy immune system.  I went to my local farmers market to pick up all the delicious ingredients.  Be flexible with this recipe to make it your own, such as using vegetables that are in season.  Have fun and enjoy!

Servings: 4-6

Yumm Sauce:

1/2 cup water
1/2 cup fresh lemon juice
1/2 cup grape seed, canola or extra virgin olive oil
1/2 cup almond meal or finely chopped almonds (sunflower or pumpkin seeds are fine here for nut allergy replacers)
1/3 cup nutritional yeast
1 cup cooked garbanzo beans
2 cloves garlic
1/2 teaspoon sea salt
1 1/2 teaspoon curry powder
1 teaspoon dried oregano
1 teaspoon dried cilantro

Yumm Bowl:

4 cups brown rice, cooked
2 cups black beans, cooked
1 cup, diced fresh tomato
1/4 medium purple cabbage, thinly sliced
1 avocado, pit removed and thinly sliced
1 bell pepper, stem and seeds removed and chopped
1 medium yellow squash or zucchini, ends removed and grated
2 medium carrots, peeled then grated
1/4 cup fresh cilantro, chopped
1 can black olives, sliced

Directions For The Yumm Sauce:

  1. Combine the water and lemon juice in a small bowl and set aside.  Measure out the oil and set aside.
  2. In a food processor or high powered blender, blend the almonds, nutritional yeast, garbanzo beans, garlic, salt, curry, oregano, and cilantro until almost fully ground.
  3. While still blending, add the lemon juice and water mixture.  Next, slowly add the olive oil and blend until smooth.
  4. Transfer the sauce to a jar or gravy mote for serving.

Yumm Bowl Preparation:

  1. In an individual serving bowl, scoop some brown rice and place black beans on top.  Drizzle desired amount of Yumm sauce over the beans and rice.
  2. Next add the remaining vegetables and cilantro to garnish to your taste.

Enjoy!

 

Garlic Ginger Stir-Fry

Garlic Ginger Stir-Fry

I make stir-fry when I want a quick meal after a long day at work.  Between chopping and stir-frying, I am usually serving the meal within 30 minutes.  I will start the brown rice first as it takes 30 minutes to steam. You can avoid the extra carbohydrate if you are avoiding grains or have difficulty with blood sugar management. I will then cut up the meat if I choose to use meat, such as organic chicken and then the vegetables on a separate cutting boards.  I have found that stir-fry is a great way for my family to consume a lot of vegetables, always a plus in my book.  I even have chopsticks for the kids, adding a fun and playful aspect to eating, while developing there fine motor skills.  You can find chopsticks for kids at most specialty kitchen stores or online.

Another aspect I love about stir-fry is the flexibility in the ingredients.  I usually look in the fridge and see what I have.  If I only have broccoli, carrots and onions, that’s what I am using for the meal.  I also will use, green beans, cabbage, carrots, zucchini, yellow squash, celery, mushrooms and bean sprouts to name a few.  Vegetables are high in vitamins, minerals and fiber.  Vegetables do not require pounds of grain in order to yield one pound of produce, unlike meat. Therefore, vegetables are very sustainable for our environment.  Studies have shown that  a vegetarian diet can reduce ischemic heart disease most likely related to the reduction of animal saturated fat consumption.  There is currently a large study underway of more than a half million people called the European Prospective Investigation into Cancer and Nutrition (EPIC). This study will bring new data on the relationships between diet, lifestyle and environmental factors and the incidence of cancer, cardiovascular and other chronic diseases.  A vegetarian diet is also a form of food restriction and therefore in our overfed society with obesity rates sky rocketing, caloric reduction is a healthier option.

To reduce the caloric value, while benefiting from the dense nutrient value of vegetables, reduce the amount of higher glycemic vegetables like carrots.  For my patients with diabetes, I usually recommend consuming one serving or less of higher glycemic vegetables per day.  Examples of one serving of high glycemic vegetables includes one half medium potato, yam or sweet potato, or one medium carrot or beet.  Adding organic chicken, wild caught salmon or tofu to the stir fry is an excellent way to get protein while further improving blood sugar status.  Protein digests slower than carbohydrates and therefore will not spike blood sugars while sustaining good energy throughout the day.  I recommend this for my patients with hypoglycemia as well.  If weight management is an issue, I recommend a similar diet to those patients as well to reduce additional storage of carbohydrates as fat.  For a vegetarian option, add cashews or tofu or both.

Servings: 4

2 medium organic chicken breasts or 1 pound of wild caught salmon or firm tofu, cut into 1 inch pieces
2 heads of broccoli, florets and stem (cut the fibrous outer part of the stem and chop the remaining for the stir-fry
4 stems celery, sliced at an angle into 1/4 inch pieces
3 medium carrots, peeled and cut at an angle into 1/4 inch pieces
1 medium yellow onion, sliced
5 cloves of garlic
3 tablespoons extra virgin olive oil
2 teaspoons sesame oil
1/4 cup tamari or gluten free soy sauce (I will also use coconut aminos, a soy sauce alternative)
2 tablespoons grated ginger, peel removed
sea salt and fresh ground pepper to taste

Directions:

  1. Steam brown rice or quinoa for the grain.  Rinse the grain and then add 2 cups of chicken or vegetable broth to one cup of grain.  Rice takes 30 minutes to steam and quinoa takes 15 minutes so plan accordingly.
  2. Cut the chicken, fish or tofu into pieces, approximately 1 inch pieces and set aside.
  3. In a stir-fry or large frying pan, over medium-high heat, add 2 tablespoon of olive the sesame oil .  Add all the vegetables, garlic, ginger, soy sauce and pepper until carrots and celery are slightly soft yet have some crunch left to them.  This takes approximately 10-15 minutes.
  4. Meanwhile, in a medium frying pan, place the remaining 1 tablespoon olive oil and meat or fish into the pan.  Sauté until cooked then add to the vegetables.  Sauté an additional 5 minutes to allow the chicken to absorb some of the stir-fry flavor and serve on a bed of rice or as is.  If using tofu,  I will add some more sesame oil, garlic and soy sauce with the olive oil and fry them in one inch slices.  Tofu will break apart easily so I will flip the slice after 3 minutes so long as each side is golden brown and garlic is caramelized.

Enjoy!

Blueberry Popsicles

Blueberry Popsicles

Today we made some blueberry popsicles.  Luca has a sore throat and was requesting that we make some.  I literally made them in 2 minutes while the kids were in the stroller ready to get some fresh air during our morning walk.  I love blueberries because they are rich in bioflavonoids that are great for lowering inflammation that comes with a  sore throat.  I also love them in the form of an icy popsicle.

Bioflavanoids give blueberries their deep purple color.  In addition to lowering inflammation in the body, I use bioflavonoids for the following: to strengthen blood vessels preventing them from rupturing or leaking such as in varicose veins, hemorrhoids and heart disease; as an antioxidant preventing cells from excessive damage and for enhancing the power of Vitamin C.

A nice little tip about blueberries I love to share with people is that when they are frozen their cells burst and release the bioflavonoids that are so beneficial to health.  This release of bioflavonoids make them easier for you to absorb, especially if you struggle with digestion.  Anther quick tip, if you do not have a high powered blender at home, just freeze your kale ahead of time.  Freezing the greens will burst the cells just like frozen blueberries.  The cells will burst and will blend smoothly rather than having fibrous pieces of kale in the popsicle.

Enjoy!

3 cups frozen blueberries or frozen fruit of your choice
3 cups rice milk or milk of your choice
2 cups packed spinach or kale

  1. In a high powered blender, combine all ingredients and blend until smooth.
  2. Pour liquid into popsicle containers and freeze approximately 5 hours.
Spring Greens

Spring Greens

Etta and Luca found the Spring greens delectable this past weekend. We went outside between rain showers to bring in Swiss chard, mustard greens and mizuna from our mesclun mix we planted in the Fall. Mesclun is a mix  of young greens ranging from mild to spicy. Many seed companies will make their own signature mesclun mix.  Spring is a perfect time to plant a mix that suits your taste buds as a way to add more leafy greens to your diet. I often recommend leafy greens for many reasons.  Leafy greens are rich in calcium, magnesium, potassium and iron, which make them excellent for the treatment of muscle spasm, constipation, and iron deficiency anemia. Plant based iron is more difficult to absorb compared to iron from red meat so just add lemon to the greens as Vitamin C will help iron to be absorbed in the small intestine.  You can also purchase an organic Spring mix from your local grocery store or farmers market if you do not have a garden.

A little side note, for those individuals who have hypothyroidism, I recommend they limit goitrogenic foods like spinach, cabbage, broccoli and soy (for a more complete list visit whfoods.com and type in goitrogenic foods).  These are typically wonderful for your health, however if you have hypothyroidism, goitrogenic foods can block the production of thyroid hormone.  Steaming goitrogenic foods will reduce their goitrogenicity.  Now say that three times!  Here is a quick salad I made for my family.

Enjoy!

Serves: 4-6

Salad:

5 ounces spring mix
10 medium to large organic strawberries, hulled and sliced
1/4 cup raw or roasted sunflower seeds
Sea salt to taste
Fresh ground pepper to taste

Dressing:

1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons coconut or dairy kefir

  1. In large salad bowl combine the spring mix and strawberries.
  2. In small jar combine the dressing ingredients and whisk until we’ll blended.
  3. Add the desired amount of dressing to the salad mixture and toss. Sprinkle with sunflower seeds salt and grind some fresh ground pepper and serve.

 

 

Coconut Milk Kefir

Coconut Milk Kefir

A major part of my practice involves nutrition counseling on how to create a healthy digestive tract, which in turn typically results in increased vitality.  I have always encouraged my patients to increase probiotics in their daily lives.

Probiotics are important to our health for many reasons.  Probiotics help to maintain a healthy balance of good bacteria that prevent disease causing bacteria and yeast from becoming too prolific in our gut.  They also increase our ability to absorb nutrients such as B vitamins and calcium from our food.  I typically will start with a quality probiotic in supplement form if there is a history of multiple antibiotic use, digestive complaints, food sensitivities, and a history of yeast or fungal infections.  While they are increasing their probiotics in supplement form, I then counsel them on getting their probiotics from food sources, namely fermented foods.  I love to incorporate nutrition from whole food as a practical way to reduce medication and supplement dependency.

Fermented foods are not widely consumed in our culture, no pun intended.  Major sources of fermented foods include kefir, sauerkraut, kombucha and kimchi.  I have found that using a food source like kefir in my smoothies, salad dressings or dolloped on soup like my Robust Tomato and French Lentil soups, makes eating probiotic rich food practical.

I love kefir as it has significantly more strains of bacteria and yeast that can colonize the gut.  Though yogurt is a beneficial probiotic source, it has not been shown to colonize the gastrointestinal tract.  So when I want patients to have a power punch of probiotics, I use kefir.  I purchased my kefir starter from Body Ecology online.  You can also purchase kefir starter or kefir granules at most local health food stores or co-ops.  Begin with a couple of tablespoon of kefir to see how you tolerate this probiotic rich food.

Kefir traditionally is fermented cow or goat milk.  For individuals who do not tolerate dairy, an alternative can be useful.  I have found that some patients who are dairy intolerant can tolerate kefir.  This is usually because the lactose is greatly reduced through the fermentation process.  If you are a person that tolerates traditional kefir, I recommend that you continue to enjoy dairy kefir.  If you find that you react to dairy kefir, here is a simple and fast way to enjoy the health benefits of coconut kefir.

1 packet kefir starter
2 cans coconut milk

  1. In a medium saucepan, heat the coconut milk to 92 degrees Fahrenheit.  Be careful not to overheat as this will kill the starter and prevent the coconut milk from fermenting.
  2. Pour the warm coconut milk in a quart sized canning jar and add kefir packet.  Whisk until evenly blended and then place a lid on the jar.   Keep the kefir at 72-78 degrees Fahrenheit for 18-24 hours.  If you are in a warm environment this will be simple.  If you are in a cooler environment, I recommend doing this early in the morning when your heat is on and you can also put a warmed bean or rice bag around the kefir while intermittently warming the bag when it cools.  Gauge the temp based on the room temp from your thermostat and being careful not to overheat the bean or rice bag. You will know the kefir is done when you smell the coconut milk and it smells like yogurt and when you taste the kefir and it is tart and tangy.
  3. Once the kefir is complete, refrigerate it and enjoy over the next couple of weeks.  The kefir will continue to ferment but at a much slower rate in the refrigerator.  You will know when it is bad when it tastes sour and not tart and tangy fresh.  If  you want to make kefir from your kefir, I have found that one cup of coconut milk kefir is needed.  Just repeat the process with two cans of coconut milk and then add the one cup of coconut kefir to the warmed coconut milk to continue the process.  You will know when you need a fresh packet of kefir starter when your coconut milk  no longer ferments well.

Enjoy!

Purple Cabbage Slaw

Purple Cabbage Slaw

I grew purple cabbage in the garden this year.  I love going into my raised bed garden and grabbing something fresh and flavorful to add some rich color that vegetables bring to the table.  Purple cabbage, also known as red cabbage, is one of my favorites for many reasons.  The antioxidant rich purple color, the anticancer benefits of the brassica family, l-glutamine, an amino acid, richly found in cabbage that helps to heal the gastrointestinal tract, and last but not least, the crisp, sweet flavor!  Here is a go-to recipe I use frequently for a quick and fresh side for my fish, chicken or vege burrito meals. Enjoy!

1/2 medium head purple cabbage, core removed and shredded (thin slices)
1 lime, juiced
2 tablespoons extra virgin olive oil
1/2 teaspoon sesame oil
fresh ground pepper and sea salt to taste

Combine all ingredients and toss until evenly blended.  You can easily combine purple cabbage, Savoy and green cabbage to create more color and texture.  This particular evening I combined, homemade black beans, organic flank steak, heirloom tomatoes, avocado and cilantro on the bed of slaw and made a salad.  I also sprinkled the salad with raw sunflower seeds.  My taste buds were very happy!  Leave out the flank steak and substitute chicken, fish or no meat for a more anti-inflammatory meal.

Amaranth Pudding

Amaranth Pudding

I love to make amaranth for a quick breakfast or dessert.  Amaranth is a gluten free whole grain that is native to Peru and was used extensively by the Aztecs.  According to the Whole Grains Council, amaranth has one of the highest protein contents among grains as well as being rich in minerals such as calcium, magnesium, potassium and iron.  I suggest amaranth to my patients for its rich source of protein to help with blood sugar control and as a good gluten free alternative.  I like to use organic canned coconut milk to make it more like a rich pudding after the amaranth has been cooked.  I suggest this to parents when their children need to gain weight or for prevention of weight loss in patients with such diseases as cancer.  To make a lighter version, just use light organic canned coconut milk or any other milk alternative such as almond, rice or hemp.

Enjoy!

Serves: 4

2 1/2 cups water
1 cup amaranth
1 cup canned coconut milk
3 medjool dates, pitted
fresh berries, apples, pears, nuts, seeds or unsweetened shredded coconut to garnish

  1. In a medium covered saucepan, bring the water and amaranth to a boil then reduce to simmer.  Simmer for 15 minutes or until the amaranth has absorbed the liquid.  Remove from heat.
  2. In a blender, combine the coconut milk and medjool dates and blend until smooth.
  3. Pour the blended coconut milk into the amaranth and combine until evenly blended.
  4. Garnish with the desired fruit, nuts,seeds or shredded coconut and serve.
French Lentil Soup

French Lentil Soup

This is a deliciously hearty soup.  You will not miss the meat with this meal and it is very cost effective.  Lentils like all beans are rich in fiber, which is great for lowering cholesterol and preventing constipation.  In addition to being a great source of fiber, lentils and other beans are rich in magnesium, folate, iron and protein.  The high fiber also helps to stabilize blood sugars after a meal, and are low in calories per cup (about 230).  Another reason I love to cook lentils is you do not need to soak them before cooking.  Therefore, an easy pick for a fast meal.  I double the batch and freeze half for later meals.  I shared this soup with a couple of my friends, one of them suggested using this recipe as a meat alternative in burritos.  Great idea, Aimee!  One suggestion would be to have the  burritos the day after you cook these lentils as they will absorb the remaining liquid and will thicken perfectly for burritos.  I also want to thank another foodie friend, Doug, for introducing me to the delicious combination of spices that make up Garam Masala.

Serving: 8

3 tablespoons extra virgin olive oil
1 large yellow onion, diced
4 medium carrots, peeled and chopped into 1/4 inch pieces
4 large cloves garlic, minced
1 teaspoon Garam Masala spice
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 cups French lentils or lentil of your choice
8 cups organic chicken or vegetable broth
1- 15 oz can diced tomatoes
sea salt and fresh ground pepper to taste

  1. In a large saucepan over medium heat, saute the onions and garlic in the olive oil until the onions are translucent (approximately 5 minutes).
  2. Add the carrots, Garam Masala, cumin and oregano and saute an additonal 5 minutes.  Sauteing the spices in the oil really helps to bring out the flavor within each spice.
  3. Add the lentils, broth, tomatoes, salt and fresh ground pepper and bring to a boil then reduce to simmer.  Simmer for 20-30 minutes or until the lentils are soft.  Serve with a large green salad or baked leafy greens.

 

 

Leafy Greens with Lemon and Olive Oil

Leafy Greens with Lemon and Olive Oil

This is a very simple way to add more leafy greens to your diet.  Leafy greens such as spinach, kale, Swiss chard, mustard greens and bok choy, to name a few, are rich in magnesium, potassium and calcium.  I love to suggest more greens in my patients diet because they help with muscle spasms, can lower blood pressure,  are high in fiber, and are very low in calories but rich in nutrients.  I baked spinach tonight and put it over lentil soup I made last weekend.  I loved the vibrant green next to the French lentils.

Enjoy!

Servings: 4

5 ounces or approximately one small container of spinach or leafy greens mixture
2 tablespoons extra virgin olive oil
1 tablespoon fresh sqeezed lemon juice
fresh ground pepper and dash of sea salt

Preheat oven to 400 degrees Fahrenheit.  Place greens on a large cookie sheet.  Drizzle olive oil and lemon juice over the greens and lightly toss.  Sprinkle sea salt and fresh ground pepper over the greens and place in preheated oven for 5-7 minutes or until the greens are lightly wilted.

Tony’s Perfect Protein Smoothie

Tony’s Perfect Protein Smoothie

In honor of my husbands birthday, I wanted to share one of the recipes he makes for me most mornings.  In addition to being a fast and delicious breakfast, smoothies can pack a powerful nutrient punch. I like to add chia seeds for their great source of omega 3 and 6 fatty acids, fiber, and protein.  If  you have a child or adult in the family that needs to gain weight, substitute canned coconut milk  for the rice milk.  Also, add avocado and more nut or seed butter to increase healthy fat to the shake.  Add other greens such as kale, Swiss chard and beet greens for a good source of iron, calcium, magnesium and Vitamin K.  If you have a high powered blender, put fresh greens directly into the blender after rinsing.  If you do not, just rinse the greens, dry them on a towel, chop them into 1 inch stripes and freeze.  Freezing the greens will cause the cells to expand and burst open, allowing for the greens to blend into a fine powder and also allows you to access the nutrients within the greens much easier.  I also like to add nutritional yeast or Brewer’s yeast buds for a great source of B vitamins and minerals.  Nutritional yeast is an excellent source of Vitamin B12 for those individuals who do not eat meat.

Enjoy!

Serving size: approximately 3 cups

1 1/2 cups unsweetened rice milk
1/2 cup frozen blueberries or mixed berries
1/2 bananna
1 cup packed fresh spinach
1 tablespoon chia seeds
1 tablespoon nut or seed butter of your choice
1 teaspoon nutritional yeast or brewers yeast buds if on hand

Blend all ingredients until smooth and serve.