Mango Banana Mint Sorbet

With the temperature inching its way up the thermometer a cooling fruit filled Sorbet is in order!

I always keep some fresh ripe fruits frozen for the taking and making of Smoothies, or in this case a Sorbet! I own a Vitamix Blender which can turn out a dessert with the consistency of Sorbet without the need of an Ice Cream maker. The Vitamix Blender is a must have tool for your Nourishing Kitchen!


Frothy, Frozen Fruit Sorbet 
Ingredients:
12 Oz of Cold Coconut Water
4 Frozen Ripe Bananas
1 Cup of Frozen Mango
1 Cup of Frozen Pineapple
1 tsp Vanilla Extract
2 Tbl of Maple Syrup, Agave Nectar or Raw Honey

Method:
Pour Coconut Water into Vitamix Blender (you could try a food processor)
Add Mango, Sweetener of Choice, Vanilla Extract and Blend
Add Pineapple and Blend while adding Bananas (pre cut in Chunks) and use the Tamper which comes with your Vitamix to keep fruits moving 

The tamper is necessary because the mixture will be extremely thick 

This beautiful and satisfying dessert will take no more then 5 Minutes to make!

Scoop into Pretty Glasses or Serving Dishes which have been visiting your Freezer for an hour or so and Garnish with Mint or Shredded Coconut

ENJOY!  

Cilantro Chutney

Cilantro  also known as Chinese parsley, refers to the leaves of the coriander plant. It's easy to grow from seed in your garden or in a pot in bright sun.

According to Ayurveda, cilantro offers the bitter and astringent tastes. It is a cooling herb and puts out excess flames in the stomach and generally enhances the digestion without aggravating Pitta dosha.

In recent years, modern science has discovered that cilantro is a natural chelation agent, very helpful in removing heavy metals such as lead, mercury and aluminum from the body. To get the benefit of cilantro's chelating property, enjoy a couple of teaspoons of cilantro chutney with your meals on a regular basis.

Cilantro Chutney

Ingredients:
1 cup packed cilantro leaves and soft stems
10 Almonds, soaked overnight in 1 cup of water  and then remove skins
6 Walnuts, soaked in water for 1 Hour
4 Tbs Organic Cold-Pressed Extra-Virgin Olive Oil
2 Tbs fresh-squeezed Lemon Juice
Umeboshi Paste or Sea Salt and fresh ground Black Pepper to taste.

Method:

Wash cilantro thoroughly and drain

Place the cilantro, nuts and lemon juice in a food processor and pulse until smooth

Gradually add the olive oil and continue processing

Season with the Umeboshi Paste, Chick Pea Miso or Sea Salt and Black Pepper then blend for a few seconds more

(Serves 4)

Serve: 

With Sliced Tomatoes or Cucumber

Tossed with Zucchini Noodles

As a Dip with Crudite 

Enjoy!

Mizuna and Daikon Salad

I love a crisp clean Salad to cleanse my pallet and refresh my senses. Daikon is so cleansing and good for digestion that it is traditionally served with Sashimi, Tempura and Sushi in Japanese Restaurants. Mizuna is also cleansing, fresh and piquant in flavor. So pairing them creates a refreshing surprise for your taste buds. 

I love the way the flavors of the Daikon Radish and Mizuna play off each other in texture and form. I like to cut the stems from the Mizuna and Place them on a plate while I begin preparing the Daikon.

Then I scrub my Daikon with a Vegetable brush and prepare it for my salad. You can cut the Daikon in Rounds, Julienne, or a rectangular slice. Whatever shape you decide on be sure it is sliced thin. Try using a Mandolin for this!

For my Dressing I keep it simple. I use Orange Juice, Rice Vinegar, a pinch of Sea Salt and if you choose to use oil try a few drops of Toasted Sesame Oil and a Garnish of Sesame Seeds. If you like you can add Orange Sections to this salad for an additional taste sensation. However you choose to serve this Salad, concentrate on the dance of flavors on your tongue.

Enjoy!

Living Energy Slaw

As the Temperature plummets to 15 Below Zero, I walk through the Park with my dog Jack. With each step I hear the crunch of the snow under my boots and this begins my  cravings for crunchy crispy veggies. My mind begins to consider what I have in the Fridge and before I know it I am creating a salad to live for!

Living Energy Slaw

Serves 6 to 8

1 Large Head of Green Cabbage sliced finely

2 Large Carrots Sliced on a diagonal and cut into fine Matchsticks

Place these ingredients into a large glass bowl with 1Tbl. of Sea Salt

Massage the salt into the vegetables, you will see that they begin to sweat

Cover with a plate and a weight leave for 20 minutes, then drain

You may rinse with water to remove salty flavor

Matchstick Cutting Technique

In a separate bowl place:

1/2 Med.Head of Red Cabbage sliced finely, massage and marinated with 3 Tbl. of Umeboshi Vinegar, let it sit for 15 minutes then lightly rinse and drain

In one additional bowl place:

1 Med.Red Onion sliced finely, massage  and marinate with 1Tbl. of Umeboshi Vinegar, let sit for 15 minutes then lightly rinse and drain

I like to squeeze all the excess liquid from the vegetables in an impeccably clean tea towel

Toss all ingredients together in a large bowl with 3Tbl. of Olive Oil, 2Tbl. of Apple Cider Vinegar, 2tsp. of Agave Nectar and 2Tbl. of finely minced Italian Parsley

Garnish with Dulse or Black Sesame Seeds 

Enjoy!

Celebrating the Radish Salad!

Although the Temperature seems to be holding steady at Seventeen Degrees Fahrenheit, my body is begging for crispy crunchy colorful Salads!

I feel like I need a shot of high vibe energy to counteract the Grey! And what better way to receive that then with the pungent peppery Radish!


To accomplish this you will need:
1 Bunch of Red Radishes
1 Small Daikon Radish
3 Stalks of Crisp Celery
1 Bunch of Italian Parsley
Zest of 1 Lemon
Juice of 1 Lemon
Extra Virgin Olive Oil
1 Teaspoon of Agave Nectar
Sprinkle of Himalayan Salt
Pinch of Cayenne Pepper


I suggest slicing all your Veggies, de stem Parsley leaves. Toss in a Large Bowl with a Sprinkle of First Cold Pressed Extra Virgin Olive Oil, Lemon Zest, Lemon Juice, Himalayan Salt and the Pinch of Cayenne Pepper and Serve!


What could be more simple and uplifting during this Season of Winter?


Enjoy! 

Hot Lemon, Ginger and Honey Tea

Sitting in my house all cozy and warm I can hear the wind howling. Snow is falling and inching its way up the base of the windows and I am in need of a warm, soothing hot beverage.

Ingredients:

3 Lemons juiced
3 inches of fresh ginger grated or finely minced
1/4 cup Honey  or Agave Nectar
4 Cups of Spring or Filter Water

Directions:

Place Lemon, Ginger and Water into saucepan

Cover and bring to a boil 

Reduce heat and simmer covered for about 15 minutes 

Strain, add Honey and Serve

Lemon is a good source of Thiamin, Riboflavin, Pantothenic Acid, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Calcium, Potassium and Copper.In the ancient Ayurvedic texts Lemon is considered an antidepressant, relieves sore throats and respiratory tract infections and is great for digestion

Ginger It is also a good source of Vitamin C, Magnesium, Potassium, Copper and Manganese. In Ayurveda, Ginger is known for reducing Congestion, Joint Pain and Digestion

Honey is high in Vitamin B6, thiamin, niacin, riboflavin, pantothenic acid and certain amino acids. The minerals found in honey include calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. In Ayurveda Honey is praised for its ability to create heat and energy. It is favorable for digestion,and it is considered an all-purpose medicine for all types of diseases.

This is a wonderful beverage to have upon waking or anytime of the day when your energy waining. An excellent choice for a caffeine free pick me up.

Enjoy! 

Turning up the Agni!

Agni is the "fire" that drives digestion and metabolism in the Hindu medical practice of Ayurveda. The digestive and absorption process is called Pakwagni (digestive fire).

So, while the temperature is dropping, it makes sense to turn up the digestive heat which in turn warms you from the inside out! Also consider eating more healthy, warming, concentrated foods. Dark orange vegetables such as sweet potatoes, winter squash, and carrots provide immune nourishing beta-carotene and the warmth of their shades of orange colors. Also adding Spices will increase the warming quality of you food.

Think blended Carrot Ginger Soup, or Squash Pudding. Blend your Squash in a Vitamix with Dates, Vanilla, Pumpkin Pie Spices and a little Water or Almond Milk. Voila! You have a Pudding or Filling for a Pecan and Date Crust. Enjoy this with a warming cup of Chai Tea.

Grounding roots (especially those that grow in cold climates) such as onions, rutabagas and turnips can help one better acclimate to the seasons. Other warming foods include arugula, mustard greens, and watercress. Nuts, seeds, and their butters make excellent warming and insulating snacks. Icy cold drinks can cool you quick. If consuming food from the refrigerator, take the item out and allow it to get to room temperature before eating.

The flavor associated with winter is salty and a perfect time enjoy the wonderful mineral rich Sea Vegetables such as Kelp, Nori, Hijiki, and Dulse which can be used to season food. Celtic or Himalayan salt contain more minerals then table salt. Black colored foods such as Black Sesame Seeds, uncured Black Olives, and Chia Seeds make wonderful warming winter condiments.

Culinary herbs and spices which support the feeling of warmth and improve circulation include:

Black pepper (Piper Nigrum) is a member of the Piperaceae (Pepper) Family, has antiseptic, and antioxidant properties.


Cardamom (Elettaria Cardamomum), a member of the Zingiberaceae (Ginger) Family, is an expectorant, thus helping to open the respiratory passages.

Cayenne (Capsicum Frutescens), a member of the Solanaceae (Nightshade) Family, is rich in vitamin C, and helps relieve chills, coughs and congestion. Sprinkling a bit of cayenne pepper between one's shoes and socks can help warm the feet when needing to be outdoors. (Avoid the eyes and mouth!)

Cinnamon (Cinnamomum Cassia) is a member of the Lauraceae (Laurel) Family, helps dry dampness in the body and warms people that are always cold and suffering from poor circulation. Cinnamon is antiseptic and an excellent digestive tonic.

Garlic (Allium Sativum), a member of the Liliaceae (Lily) Family, helps one be more resistant to infection. Garlic is a potent vasodilator and improves circulation by helping to prevent the blood from clumping together.

Ginger (Zingiber Officinale), a member of the Zingiberceae Family, is a natural antioxidant and antiseptic. It improves circulation to all parts of the body. Ginger baths are warming, muscle relaxing and cold and flu relieving and can be made by simmering eight ounces of ginger into a half gallon of water, simmering at a low boil for twenty minutes, then straining into the bathtub.

Horseradish (Armoracia Lapathifolia) is a member of the Brassicaceae (Mustard) Family. It is high in vitamin C, and aids in the digestion of fatty foods. Horseradish is antiseptic and a strong decongestant; helping to open congested respiratory passages.

Also consider removing your food from the Fridge and allow some time for it to come to room temperature prior to eating. You can always warm things to 105 degrees in a Dehydrator or on the stove. This is a wonderful rule to go by in winter. I take advantage of the warmth and my handy food thermometer!

As I write this I am enjoying a warming cup of Chai Tea with home made Vanilla Almond  Milk, YUM!

Chai
2 Cups water
1 Cinnamon Stick
10 Cardomom pods
10 Whole Cloves
1 Tbl Ginger finely minced 1 Cup Almond Milk
3 tsp Rooibos Tea

Stevia, Agave or Raw Honey to Taste
Pour water in saucepan
Add the Cinnamon, Cardomom, Cloves and Ginger 
Bring up to a simmer, cover and simmer for 10 minutes 

Add Tea Leaves, cover, and turn off the heat

After 2 minutes, strain the tea into two cups 

Add Almond Milk warmed to 105 degrees and Sweetener of choice

  

Enjoy!