Thriving Lifestyle Blog

Bored of Broccoli? Soup it up!

2012-01-25T18:34:46Z

A health foodie I may be, but you won't find me munching on plain old broccoli. Frankly, I personally find it boring. But this veggie has way too many nutritional benefits to ignore, so through a lot of experimenting in the kitchen, I've managed to find delicious ways to cook it up. Here's my favorite so far:

Broccoli & Sweet Potato Soup

Ingredients:

1 head of broccoli, chopped (or frozen bag for express version)
2 sweet potatoes, peeled and chopped
1 onion, chopped
1 garlic clove, chopped
6 cups of vegetable broth or water
1 tsp. sea salt (may need to add more if using water)
pepper to taste

Bonus add-ons: handful of fresh parsley while pureeing & the juice of half a lemon at the very end.

Directions:

1. In a large pot over medium-high heat, saute onions and garlic in some oil for about 5 minutes.

2. Add vegetable broth, sweet potato & broccoli and bring to a boil.

3. Reduce to simmer and cook for another 20 minutes or until veggies are completely tender.

4. Transfer small batches of soup at a time in a blender or food processor. Puree until smooth.

5. Return all the pureed soup into the pot and add the rest of the ingredients. Add more broth or water if it's too thick.

Enjoy!

Arugula-Kale Pesto Recipe

2011-12-16T05:33:22Z

This is one of my favorite winter recipes. It's easy, quick, and absolutely delish! Also a great way to "sneak" greens & healthy omega 3 fats into your diet.

Ingredients:

1 cup of arugula leaves
1 cup chopped kale, stems removed
½ cup walnuts
3 tbsps. extra virgin olive oil
1 garlic clove, unpeeled (if you like the taste of garlic, feel free to add more)
sea salt & pepper to taste

Directions:

Combine all ingredients in a food processor. Pulse until smooth. Mix pesto with some brown rice or quinoa pasta, and voila, you’ve got yourself a yummy dish! For the carb conscious, this pesto also goes great with spaghetti squash.

Depending on my mood & what's available, I often find myself mixing sun dried tomatoes into the pasta or roasted portabello mushrooms (as pictured below). Be creative!

Sweet Potato Pie without the Guilt!

2011-10-14T17:35:28Z

Here's a sweet fall recipe that won't send your blood sugar on a roller coaster ride. I got this recipe from Terry Walters' Clean Food cookbook but made some very minor changes (like the oil & sweetener of choice).

As always, I have pics to share from my pie-making experience just the other day. If you prefer the more traditional doughy crust (or really don't feel like making your own), many health food stores sell good quality, frozen crusts.

All the ingredients ready to become one.

The homemade crust is ready to get filled!

The final product. First time trying this recipe, and I'd say it was a success!

Crust:

1.5 cups pecans
1/4 cup chickpea flour
2 tbsp. coconut oil (or healthy oil of your choice)
2 tbsp. maple syrup

Filling:

3 - 4 medium sweet potatoes
1/4 cup brown rice syrup (this is a great low glycemic sweetener, but you're free to use any natural sweetener of your choice)
1/4 almond milk
1 tbsp. vanilla extract
1/4 tsp. sea salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. arrowroot powder
1 tsp. agar flakes (a sea vegetable that acts like a gelatin)

Directions:

Preheat oven to 350 F. Wash sweet potatoes, place on cookie sheet and bake until soft (times vary depending on size of potatoes. Remove from oven and set aside.

Crust Preparation:

Chop pecans in food processor until they resemble fine meal. Add chickpea flour and process together to combine. Add oil, syrup, salt and process to form dough. Lightly grease a 9-inch pie plate with coconut oil. Press the dough to form even crust. Pierce several times with a fork and bake for 12 minutes. Remove from oven and set on wire rack to cool.

Filling Preparation:

When sweet potatoes are cool enough to handle, remove skins and cut into large pieces. Place in cleaned food processor bowl and add syrup, almond milk, vanilla, salt, cinnamon, nutmeg, arrowroot and agar flakes. Process until smooth.

Finishing:

Pour filling into cooled pie crust, cover pie edges with foil and bake 50 minutes to 1 hour until lightly browned. Remove from oven and cool completely on wire rack. Chill and serve.

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I highly recommend Terry Walter's Clean Food cookbook. Terry also attended my alma mater, Integrative Nutrition.

Tuscan Tuna & Bean Salad

2011-10-11T15:10:19Z

Here's my upgraded version of the typical tuna salad w/ mayo. By upgraded, I'm talking nutritionally & also flavor-wise. I made this last night for dinner, and it was 100% husband approved!

You can make this into a sandwich, but I prefer to lay it on top of organic polenta from Trader Joe's. Just slice the polenta log into 1/2 inch thick circles & heat each side on a pan for a few minutes.

I placed some arugula & baby kale salad on polenta before topping it off with the tuna & bean mix.

How cute do these look? Makes a great party appetizer too.

Ingredients:

-1 can cannellini beans, rinsed & drained
-2 cans of tuna in olive oil, drained & flaked
-1/2 cup of kalamata or black olives, chopped
-2 - 3 tbsp. of chopped red onion
-2 garlic cloves, finely chopped
-3 - 4 tbsp. extra virgin olive oil
-3 tbsp. fresh lemon juice
-3 tbsp. basil and/or flat leaf parsley
-1/2 tsp. sea salt
-1/4 tsp. black pepper

Directions:

Coarsely mash beans with a fork, then stir in flaked tuna. Add the rest of the ingredients and mix. Allow the salad to sit for 20 minutes before making into a sandwich or placing on polenta.

Enjoy!

Collards Wrap

2011-08-31T18:16:15Z

Love lettuce wraps? Next time, try using collard greens instead. I love making these, and they travel really well. You can eat it raw or blanch it in boiling water for a few minutes to soften it. If you have a steamer, that works just as well too.

Here are some pics from the collards batch I made last week, which I steamed for a few minutes. I didn't have much time, so I ended up pulling out two cans of Eden beans from my pantry. Sidenote: I only buy Eden's canned beans, since the lining of their cans are BPA-free & they also cook the beans with kombu (a mineral-rich sea veggie that helps reduce gassy effect!). I seasoned the beans with some fresh lemon juice, extra virgin olive oil, apple cider vinegar, dash of cayenne, sea salt & pepper. I had a ripe avocado handy, so I sliced that up, and within minutes I had created a quick, cheap & balanced meal. I normally throw alfalfa sprouts in there too, but I ran out.

You can stuff anything you want in these collards. A fave combo of mine is sauteed portabello mushrooms mixed with quinoa in the wrap. Don't be afraid to experiment & use different seasonings! If you've never had collards before, I suggest to blanch/steam it for your first time.

Fold the edges and roll it tightly. You can use a toothpick to hold it together.

Beautiful!

Overcoming Fear of Judgment

2011-08-21T23:45:25Z

Is your fear of what others think and say holding you back from expressing yourself authentically? Most people are unaware that they even have this fear, yet it affects their choices and experiences on a daily basis. Even worse, it leaves an icky and heavy feeling, and to me, that's just wasted energy.

I didn't realize that this was my most deeply rooted fear until several years ago when I decided to start my own business. As I spent all those years working on facing & diffusing this fear, I began to feel more liberated and grounded in who I truly am. As a side benefit, my business has grown exponentially during a time that many have projected is a "bad" time to be in business. If I had bought into other people's fears and judgments & closed shop, you'd probably find me curled up in some corner all depressed about giving up on my dream. :)

So in this video, I share with you two life-changing tips that came to me earlier this year. The coping skills I used in the past were helpful, but these two tips have finally allowed me to kick this fear to the curb for good. It's going, going, going...and gone! (Been watching way too much Phillies baseball w/ the hubs lately.)

Would love to hear what you think & your own challenges with regards to this topic. Also, If you liked this video, please also share with others. Enjoy!

Tuscan & Hawaiian Organic Farm Tours

2011-08-10T16:53:29Z

I LOVE traveling. Nowadays, my ideal kind of vacation involves visiting organic farms & learning about how the locals eat and live. Perhaps when I have kids this will change to visiting places like Disneyworld. One thing's for certain, I've developed an increasingly strong desire to not only connect with others but also with my food.

Most of us don't think twice about where our food comes from and how it was produced. We often take for granted the buffet of food options that are available to us today as well as our freedom to choose what we put into our mouths. Once upon a time, the norm was to eat local and everything was organically grown. If you travel a lot, you may have noticed that many non-Westerners still eat this way.

As you may know, the topic of food production is very political. So to keep it light and simple, here are some tips for you. Make the effort to support and connect with your local farmers by shopping at farmers markets. As much as possible, purchase local & organic foods. However, avoid purchasing organic foods that have been imported from across the world yet can be grown in your backyard. Save money by starting your own organic garden. Another affordable way to eat local and organic is by signing up for a CSA.

Ok, on to the fun stuff! Here are two videos from organic farm tours that my husband and I attended while in Italy back in 2009 & Maui early 2010. So glad I captured some footage to share with you. Enjoy!

TUSCAN ORGANIC FARM TOUR @ Fattoria Poggio Alloro

(Previous blog entry about this trip can be found HERE.)

HAWAIIAN ORGANIC FARM TOUR @ O'O Farm

Here are two great sites to bookmark:

Local Harvest: www.localharvest.org

Eat Wild: Grass-fed meats: http://eatwild.com

Dining Experience @ Talula's Garden

2011-07-21T00:51:13Z

As passionate as I am about "healthy & clean" eating, I admit that I do also leave room for some indulging & eating out.

My husband Jeff and I love & get excited about good tastin' food. I do enjoy cooking, but I'm no Top Chef. Throughout the years, we've been fortunate enough to dine at some of the most highly-rated restaurants in the country (non-chain types!), and one thing that they all have in common is that their chefs are committed to using the highest quality & freshest ingredients (often local, organic produce & grass-fed meats). Why? Because it's no secret to them that it simply tastes better! Seriously, try eating a local, organic tomato & compare it to a conventional one. Big diff.

When we found out that Philly just got a new farm-to-table gourmet restaurant that's a collaboration between famous restaurateur, Stephen Starr, and the amazing Aimee Olexy of the famous Talula's Table in Kennett Square, PA (which is the country's hardest-to-get reservation), we knew we had to check this new resto out.

The menu at Talula's Garden is constantly refreshed by Executive Chef, Michael Santoro, and is based on rustic ingredients like pastured meats, farmstead cheeses and locally grown seasonal vegetables. They also have a 100% sustainable wine list. As for the decor, it was derived from salvaged materials from the local area including redwood planks from pickle barrels, which have been restructured as the ceiling, and materials from Wilmington’s Queen Theatre, which were made into the rustic wood tables.

Ok, show and tell time! Here are some pics from our lovely dining experience at Talula's Garden! If you live in the Philly area, highly recommend that you check out this place. The dishes are so rich in flavor but some are also high in fat & calories, so for optimal dining experience, savor each bite & leave the guilt at home. :)

View from the entrance.

Got there early, so we sat at the bar & ordered mojitos. Mint was grown in the flower boxes seen in pic below.

View of outside seating area, where we sat. So cute & great ambiance!

Seasonal menu

Appetizer: Swiss chard & braised leek gratinee

My delicious entree: Carmelized Maine scallops, Kohlrabi puree, pine nut milk, lemon, Lovage & watercress.

Jeff's entree: Glazed lobster tail, barbecue pork, corn & lima beans

My dessert: Gooseberry almond crumble with black pepper meringue & lemon Verbena ice cream

Jeff's dessert: Ricotta doughnuts with summer fruit sauce

This Kale Salad is always a hit!

2011-07-15T20:02:02Z

This is my absolute favorite kale recipe, and it's always a hit whenever I bring it to potlucks. Even those who squirm at the thought of eating such a dark leafy veggie love it!

But before we get into the good stuff, here are some cool facts about dark leafy greens worth noting. They help build your internal rain forest and strengthen the blood and respiratory systems. They are especially good for city people who rarely see fields of green & open countryside. In Asian medicine, green is related to the liver, emotional stability and creativity.

Nutritionally, dark greens are very high in calcium, magnesium, iron, potassium, phosphorous, zinc and vitamins A, C, E and K. They are crammed with fiber, folic acid, chlorophyll and many other micronutrients and phyto-chemicals.

What I personally love about dark greens like kale is how I FEEL after eating it. It's a great mood lifter & it always leaves me feeling light and energized.

Oh, and if you tend to be a mucus producing machine or prone to congestion, eating this stuff is the best thing you can do.

So now on to the recipe. Here are some pics from the batch I just made this past Friday for my weekend getaway to Cape May with the ladies.

Everyone needs a good salad spinner! I love this one by OXO.

Ready to mix it all together.

Ta-da! All done in less than 20 minutes.

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INGREDIENTS:

_6 cups (or 1 head) of Lacinato kale, midribs removed & chopped into 1x1 pieces.(This is also known as "dinosaur" kale. You can usually find this at Whole Foods or your local farmer's market. If you can only find the curly kind, just take an extra minute to massage it with the rest of ingredients so it can soften.)
_juice of 1 lemon
_4 tbsp. of extra virgin olive oil (preferably first cold-pressed)
_2 cloves of garlic, mashed
_1/2 tsp. of red pepper flakes
_sea salt & pepper to taste
_1/2 cup of grated cheese like Parmesan or Pecorino (preferably organic)

OPTIONAL:
_1/2 cup freshly made bread crumbs from lightly toasted bread
_1/4 cup pine nuts
_pinch of cayenne pepper

DIRECTIONS:

1. Whisk together lemon juice, olive oil, garlic, red pepper flakes, salt & pepper.
2. Pour mixture over kale and massage with hands thoroughly. The kale should soften.
3. Add cheese & mix again.
4. Let it sit and settle for about 20 minutes before eating.

Would love to hear how your version of this recipe goes. Please come back & leave a comment below.

(Recipe adapted from True Food Kitchen's kale salad)

Energy Muse Jewelry Sale!

2011-07-06T22:11:14Z

I've never blogged about an online sale before, but this one is way too good not to share! Energy Muse, my favorite intention-based energy jewelry line, is having a huge 35% off sale until July 10th. Click on image below to go to site. I actually just placed an order for some new bracelets last week, so I missed out. But my pieces arrived today, so I'm a very happy camper!

All of Energy Muse's gemstone jewelry is handcrafted in the USA. I own a few, and the quality is superb. Its intention is to be used as a tool for transformation, manifestation and empowerment. The purpose of the jewelry is to remove energy blocks in mind, body and spirit. Each piece is purified, aligned and activated in a sacred healing room for 48 hours. All this energy talk may sound too new-agey & woo-woo to you, but I invite you to adopt an open mind and give their jewelry a try. As you'll see on their site, many successful athletes & famous peeps have experienced wonderful benefits too. Powerful stuff, I tell ya!

Here are my bracelets that arrived today. Each piece comes with a cute scroll that shares the spiritual aspect of the gemstone and an affirmation to set your own intention. I'm going to take advantage of the sale & order another necklace. Woo hoo!

Happy shopping, and may the energy force be with you. :p