Favorite picks, recipes, latest research, and tips on living a vibrant, joyful life.
Holiday Chai Latte
One of my favorite cold weather brews, for celebrating special occasions, or just because…Enjoy its enticing morning aroma while simmering!
4 cups water
2 whole star anise pieces
5 crushed green cardamom pods
1 cinnamon stick
½ tsp black peppercorns
1/2 tsp whole cloves
1 TB finely diced ginger root
1 TB finely diced turmeric root
2 tsp of matcha (or 4 green or black tea bags)
1 cup milk of your choice, including non-dairy options ie – coconut, cashew, almond , rice, hemp milk
liquid stevia to taste (or local raw organic honey or Vermont maple syrup)
Bring water, star anise, cardamom, cinnamon stick, peppercorns, cloves, ginger and turmeric root to a boil. Reduce to a simmer for 5 minutes. Add matcha (or green or black tea bags). Simmer gently for 3 more minutes. Strain and pour into 2 mugs. Stir in ½ cup of warmed milk in each. Sweeten to taste. For a special treat, add your chai to a blender (I use a Magic Bullet) and froth.
I’ve made this dessert more than any other. Simple, Delicious. Perfect every time. My daughter had the idea of putting the pumpkin pudding into a pie crust – hence the recipe name. You can make your own crust or I often buy a gluten-free one from the frozen food section of my favorite local market Lucky’s. https://www.luckysmarket.com.
I like to cook a small sugar pumpkin for about an hour at 350º. Organic canned organic pumpkin also makes a great pie.
Pumpkin Pudding Pie
3 cups pumpkin puree (organic canned or fresh)
1/3 cup honey or coconut nectar
1 1/2 TB molasses
1/2 tsp powdered cloves
1 1/2 tsp ginger
1 tsp salt
4-5 eggs, slightly beaten
2 cups scalded skim, whole, or goat’s milk, rice milk, coconut, almond, hemp milk etc.
5 tsp cinnamon
Mix in order given. Pour into buttered or oiled baking dish. Bake for 10 minutes @ 450 degrees. Then bake @350 degrees until set for another 30 minutes or so. Let cool for an hour or more.
adapted from the Moosewood Cookbook
My fascination and passion for food began at an early age. At age 6, I insisted on making a pie all by myself. My mother let me loose in the kitchen with a bag of flour, a can of cherry pie filling, a mixing bowl, and a pie plate. I enthusiastically made a paste with the flour and water, iced the bottom of the pie plate with it, dumped the pie filling in, and layered the paper maché type glue on top. As my mother recalled, I baked the pie for several hours, as it would not brown. I then proudly presented it to my beloved neighbor, Mr Burchenal, who had to break into it with a hammer. He took a spoonful of the filling, smiled broadly, and pronounced it was delicious. Thus began the joy of creative cooking and sharing with others.
Lucky for you, I have revised the pie recipe, and have another fall dessert to share that I’ve made several of the past few weeks, especially with our abundance of peaches and apples in our orchard.
Apple Peach Cobbler
2 cups of chopped peaches or nectarines
2 cups of blueberries or blackberries
1/2 cup finely chopped dates
2 TB lemon juice
2 TB arrowroot powder
1/2 cup gluten free (GF) oats
1/2 cup almond flour, coconut flour, (I like to use Birch Benders GF pancakes and waffle mix) https://birchbenders.com/products/gluten-free
1/2 cups chopped nuts of your choice (pecans or walnuts)
6 TB coconut palm sugar
1 tsp cinnamon
1/3 cup coconut oil
Preheat oven to 375°. Combine filling ingredients filling in mixing bowl.
Combine topping ingredients in separate bowl. When fully blended, scatter evenly place on top of filling so that the filling is fully covered with the topping.
Bake 35 minutes. Cool 10 minutes and serve! YUM!
Blustery Boulder winds are ushering in beautiful warming spring days, replete with apple buds swelling, crocuses up, and daffodils on the cusp of blooming. As an enthusiastic but impatient gardener, I’ve often planted bulbs in too shallow holes, resulting in their shooting prematurely up to the surface during the winter months.
Similarly, we humans tend to transition too quickly from the cold of winter into springtime. [Read more…] about Transition Into Spring
Time to spring into spring with a spring in your step, a song in your heart, and vibrant health! Want a simple cleansing tonic that is a natural detox and takes only five minutes to prepare? Beet Tonic is beneficial for blood pressure, strengthens digestion, is anti-inflammatory, scrubs the intestinal villae, and thins the bile. [Read more…] about Shredded Beet Cleanse
- 2 tsp olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1-2 baby bok choy, cut into 1/2 inch slices
- 1 Japanese Sweet potato or small cubed butternut squash (peeled)
- 4 cloves garlic, minced
- handful of fresh thyme leaves, chopped
- 1 tsp salt (more to taste)
- 1 tsp green curry paste (blend into coconut milk first before adding to soup)
- 1 tsp fish sauce
- 1 can regular coconut milk
- 1 cup veggie or chicken beef stock
- 1 lb fresh spinach, chopped
- handful, chives
Now that cold and flu season is stalking us, it’s time to roll up the sleeves and get serious about boosting our immunity. Here are reminders of the basics we all know, yet need to hear again and again. Most of the people incorporating a significant number of these wise lifestyle choices into their daily lives simply don’t get sick. And when they do, it’s mild and short-lived.
Eliminate Added Sugar
Do you notice the pronounced increase in school absences the week after Halloween and on through the holiday season? Eating and drinking sugar (syrups, honey, fructose, high fructose corn syrup, table sugar) decreases the ability of the white blood cells to kill germs by 40%. Also, consuming sugar decreases the responsiveness of the key infection fighters of the immune system, the neutrophils.
Emotional stress predisposes us to viruses because it is harder to fight off germs. Finding ways to manage our reactions to circumstances beyond our control will contribute to a strong and resilient immune system. Studies in mind-body research (psycho-neuro-immunology) have found that all aspects of immunity are diminished with both short term and chronic stress. Many colleges bring in puppies during final exams to help students relax and thereby boost their immunity. Some of my favorite stress relievers? Baths, cooking, yoga, listening to music, nature walks, being with friends, 5 minute micro-rests throughout the day. [Read more…] about Boost Your Immunity
- 3 –3-1/2 lbs (1 whole) chicken, skinned
- bay leaf
- 1 large carrot, peeled
- 1-1/2 stalks celery
- 1-1/2 small onions, peeled and left whole
- 6-10 cloves fresh raw garlic
- 1 cup chopped fresh green beans
- 1/2 medium turnip
- 1/2 lemon
- 1/2 bunch fresh thyme
- 2-inch piece of fresh ginger
- sea salt
- freshly cracked black pepper
Place the chicken in large soup pot (one big enough to later hold chicken plus all other ingredients, with at least 4 inches left at the top) and cover with water. Bring to a light boil over medium-high heat. Reduce the heat to gentle simmer. [Read more…] about Immune Boost Chicken Soup
Let’s begin! For years I’ve wanted to create a vessel for sharing the compilation of my incessant and passionate health research, lifelong health practices for boosting energy, and inspiring personal stories that motivate you to get healing. Eckhart Tolle, a renowned personal growth author, purported that the higher the ‘pain body’ (mental, emotional and physical challenges and obstacles), the greater the likelihood for transforming our lives.
Most of you already have a treasure trove of practices for improving daily health. So what prevents you from implementing them? Confusion about the latest conflicting health advice? Too busy? Inflicting self-guilt for taking too much time for your own needs? [Read more…] about Be Healthy: Simple Self-Care for Vibrant Health