Antioxidant Revival

Mmmm spring!  Can you feel it in the air?  The birds are coming back again, the snow has melted and buds are peeping out.  Everything is awakening and beginning to grow, so get in tune with it and you’ll grow too!

This warm weather makes me love all things green.  Are you inspired to bring out your inner radiant goddess and participate in a spring cleanse?

It’s also time for an antioxidant blast for our bodies, refreshing and invigorating the cells!  I’m craving berries…

A pure and therapeutic drink will fill you up on nutrients, at the same time as purifying and cleansing all the old crusty blocked energies in the body that may have accumulated through the winter.

Reinvigorating Chocolate Smoothie

• 1 cup almond milk
• 1 pear, avocado or banana
• 1/2 cup fresh, frozen or preserved berries (I dug up some red currants preserved in raw honey from the freezer – yum!)
• 1-2 tbsp raw cacao powder or nibs
• 1/2 tsp spirulina (or more if you dare…)
• 1-2 drops of stevia to sweeten (optional)

(Photo courtesy of Jozi Kids Blog)

Toss in some extra good stuff like MSM powder, liquid zeolite, a pinch of goji berries or whatever other superfoods or supplements you are vibing with.  Blend well and sip through a glass straw.   Feel your cells rejuvenating!  I love this smoothie in the morning – it’s the perfect wake up food and will keep you going.

Green is springing up, and there’s no better way to get your antioxidants than fresh from the earth, in the wild!  Watercress and stinging nettles are early risers that can be abundant in our area – and tasty purifying superfoods.  Those first bitter shoots to spring up are nature’s way of telling us it’s time to purify and awaken our bodies.   Another way to shake the cobwebs out is by drinking plenty of pure water with lemon throughout the day.  I’ve been making sumac lemonade …another powerfully high antioxidant drink – local, native and abundant!

Creamy Nettles smoothy

•  1 cup almond milk
• 1 fruit (banana, pear, apple)
• a few leaves of nettles, however many you dare to experiment with (use gloved hands to handle – blending them thoroughly destroys the stinging needles)

Blend until smooth and creamy, add a drop of stevia or a touch of coconut oil for extra sweet or creamy consistency.

 Sumac Lemonade

Add a handful of clean sumac berries to a pitcher or jar of pure water.  Let it infuse for a few hours (doesn’t matter how long you leave it, the longer the more sour it gets).  Add some agave, maple syrup or stevia to sweeten your lemonade.  Enjoy pure antioxidant power.

Satisfying Vegan Lunch

Warm weather often calls our body to eat pure.  Its time to ditch the refined flour, packaged food, and heavy, greasy and oily comfort foods of winter.  skip the latte and go for a green, herbal tea, or try yerba mate for a great coffee replacement.

All the full flavour of whole foods comes through from greens, grains, unrefined oils and herbs.   I’ve been trying to lay off the sugar and fatty foods, and today’s lunch definitely hit the spot!  Also, I’ve been leaning towards simplicity and the beauty of 3-4 ingredient meals.  In this case it was whole rye bread, kale, and oil that did the trick.   Here is my simple and satisfying vegan sandwich

• 1-2 slices whole 100% sourdough rye bread (or use your favourite whole grain, just check the ingredients to make sure there’s no white flour in it)
• 3-5 leaves of kale, massaged in the hands to soften
• High protein chia seed oil
• pinch of sea salt or dried herbs for flavour

Mix the chia seed oil with salt and herbs, massage the kale with it and top your bread.  Tada!  You have a simple sandwich to be savoured.  I wish my camera was working so I could show how how beautiful the simplicity of this sandwich was.    Use hummus or your favourite spread for extra sandwich fun.

Enjoy it, before we embark on a spring cleanse… 

Don’t forget to get outside and recharge on pure sun energy  <3

Oral Care & DIY Whitening Toothpaste

Recently, I’ve been getting a lot of questions about tooth care.

I tell people that we practice “self dentistry”.

There is a lot to oral health, a healthy mouth is a clear reflection of a healthy body, and maintaining your oral health has been proven to affect your overall health – it’s a two-way channel.

So when I say “self-dentistry” it’s not just the way we take care of our teeth, it’s the way we take care of our bodies too.  A natural and pure food diet rich in minerals and antioxidants is essential for building calcium and shiny, strong, straight white teeth.   Nutrients build bones, and an alkaline diet ensures that the mouth remains clean – for it is acidity in the mouth that leads to tooth decay.   Lots of chewing action (think of crunching down on a carrot) maintains a strong jaw, which is necessary for growing strong, straight teeth, at any age.

The truth is, dentistry as we know it today is somewhat of a cover up.  It’s a cosmetic solution, so it never tackles the root of the problem.  Your dentist will tell you to brush and floss every day, using a certain kind of toothpaste or toothbrush… but when was the last time your dentist told what kind of foods to eat to build strong teeth?  Or that you can actually reverse the effect of caries and gum disease by healing your teeth and gums naturally?  The dentist’s business depends upon treating the symptoms of an unhealthy mouth, so fixing the root underlying cause of re-occurring dental problems would be bad business!   (Now the flouride issue is a whole other story…)

I’ll share with you some of my tips and secrets for maintaining a healthy mouth, as well as a natural, cheap and highly effective DIY toothpaste recipe (flouride free!).  I’ve also been really inspired by Living Libations and their protocol for “successful self-dentistry”, so I highly encourage you to check it out.  All their tooth drops and essential oils by far surpass the quality of any products I’ve tried – you’ll be blown away by the results!

One other product I’m going to rave about it the ionic toothbrush (Soladey eco solar-powered toothbrush).  This toothbrush is nothing but revolutionary, and will forever change your toothcare routine.   It works best when you use it in direct sunlight or another strong light source, with a bit of water – and will never require toothpaste.  That’s why it works so well in combination with the essential oils.  If you take some extra time to really care for and become aware of your toothcare regimen, you will see great results and in time your mouth will feel clean and refreshed like never before.

What I do is use a salt gargle first (1 tsp of himalayan salt diluted in 1 cup of water which I keep in a bottle in the washroom).  Himalayan salt not only effectively kills the bacteria, but also has re-mineralizing effect.   Then I brush my teeth with the Soladey toothbrush, rinse again, floss with 1 Yogi Serum drop, and brush again with the tooth powder (recipe below).  Then rinse again.  I do this routine regularly, sometimes in different order and combinations depending on what I feel like.   The serum or tooth drops can be directly applied to affected areas (if you have some inflammation, pain or a cavity).   Try it regularly and the results are magical!

Read the routine on the Living Libations website,  scroll down to order their ebook for a complete and in depth guide on Successful Self Dentistry.  The kit that they sell is a great value and an easy way to order all the tools you will need.

Natural Whitening Toothpaste/Tooth Powder Recipe

• 2 tsp baking soda
• 2 tsp Himalayan salt (or sea salt)
• 5 drops peppermint or tea tree essential oil
• 1-2 drops of food grade hydrogen peroxide (the kind used for sprouts)
• 1 tbsp coconut oil (optional, also an excellent whitening agent)

Mix all the ingredients in a small jar.  This will give you a powder, and if you want more of a paste, add the coconut oil to emulsify.  You can also add a few drops of liquid stevia which has an anti-caries effect and will balance out the saltiness of the toothpaste.

Tips for Keeping a Healthy Mouth

• Eat plenty of raw organic fruits and vegetables each day.

• After a meal, clean your mouth by chewing on a stick of celery, cucumber or other crunchy green vegetable.   Vegetables are alkaline so they will reduce the effect of acid wear on your teeth (acidity leads to gum inflammation and cavities).
• Try to avoid or reduce your consumption of some of the more acidic foods and drinks, especially soda drinks, pasteurized fruit juice, refined flour products (white bread, pasta, crackers, etc), red meat, coffee, tea and alcohol.
• Milk and dairy, although considered alkaline foods, can have the effect of leaching calcium from the bones when taken in excess (yes – I know, contrary to what the mainstream dairy council advertisers would have you believe!  See reference article).  Foods with highly absorbable amounts of calcium/will help your body create strong bones include: kale, beet greens and other dark leafy greens, the skins of cucumber and zuchini, squash, sesame seeds, hemp seeds, almonds and other nuts.
• Chew, chew, chew!  The more you chew the stronger your jaw becomes, creating more space for your teeth to align and grow straighter.  We are used to many soft, cooked or processed foods – but it is hard, crunchy raw vegetables, seeds and nuts that bring our awareness back to the importance of chewing and strengthening the teeth.
• One more thing you can chew on: a raw cacao bean.

Really!  Cacao has amazing antioxidant properties and anti-caristatic properties that have been reinforced through numerous scientific studies.   The raw bean is bitter, and often just one is enough to really refresh the mouth and kill the bacteria.  Chew it slow and savour the juices for maximum effect.

Frugal Days, Sustainable Ways …and the best homemade crackers!

This post is dedicated to the Frugal Days, Sustainable Ways Blog Hop.  Check out the link for amazing resources on everything DIY and sustainable, from inspirational writers in the blogosphere.

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I have a 2 year-old who could live off crackers.

Since we try to keep it healthy in our household, I don’t buy the refined flour type, I try to keep it gluten free and organic.  Brown.

Well, if you’re into organic crackers, you know you can go through boxes and bags of them easily and the cost adds up!  (Especially if you have little munchkins who like to much them)

So rather than wasting plastic and cardboard, why not make your own big batch.  It’s a win-win-win in my eyes – save on money, packaging, and gain on flavour and freshness.

I’ve been meaning to make my own crackers for a long time, fresh homemade crackers with seeds and whole grains …mmm so wholesome.  The last gluten-free cracker recipe I tried was too complicated, so I decided to create my own, something a little more simple – and I was inspired…

We love Mary’s Organic Crackers, also Mary’s “sticks and twigs”.  It’s a great but slightly pricy brand.  If you haven’t had them, they’re great because they’ve got lots of texture, just the right amount of salt and a super-satisfying crunch.  Looking at the back of the box, the ingredients were simple – surely I could whip them up myself!  Quinoa, brown rice, sesame seeds, flax, chia and tamari (don’t quote me exactly) sounds simple enough.

The result – chunky, crunchy, whole grain and seed crackers are born.  They are perfect in their imperfection.  It may not look beautiful – but don’t judge it until you try it!!  Prepare to be impressed.  It was my first time making them, so they look less than perfect – but were a very happy and tasty experiment!

Combined with a fresh organic veggie plate, dip, or avocado, it’s a simple item to take to a potluck or for kids to pick at lunch.  I hope this easy recipe inspires you to play around and perfect your own.

Use different combinations of grains (whatever you have on hand), use different shapes, textures, etc.  By the way, the recipe makes a big batch (3-4 baking sheets, if you bake it all at once), so store the uneaten ones in a re-used bag, box or bottle.  Or you can store the unbaked dough in an airtight container in the fridge (wouldn’t leave it more than a week).

Ingredients

• 1 cup quinoa
• 1 cup brown rice
• 1 cup grain of choice (optional, I used kamut)
• 1/4 cup sesame seeds
• 1/4 cup chia seeds
• 1/4 cup flax seeds
• Sea salt or rock salt to taste, or use about 1/4 cup organic tamari or Bragg’s soy seasoning (taste test until you get the right level of salt)
• 1/3 cup grapeseed oil (use sesame oil, avocado oil or coconut oil if you prefer, olive oil is not good to cook with at high temperatures)

Procedure

• Cook the quinoa, brown rice and grains in 5-6 cups of water, according to package directions.
• While it is cooking, soak the flax and chia seeds in 1 cup of water.  Add more water, as needed (at least 20 minutes of soaking time).  I used a lot more flax and chia in this picture, but the mixture can also be used for cereals and in baking.
• Take 1/2 or 3/4 of the cooked grains, and blend them with water until they are a smooth mushy consistency.   This leaves a bit of whole grain in the texture of the cracker.
• In a large bowl, combine this blended mixture with the rest of the grains, the soaked chia and flax seeds, the sesame seeds, the salt/tamari, and the oil.
• Preheat the oven to 350°F  (also experiment with lower temperatures, it will take longer to bake)
• Take a cookie sheet lined with parchment paper, and scoop out about 2 1/2 cups of the mixture onto it.  Spread it out as well as you can with a spatula.  Cover with another sheet of parchment paper and roll it out, using a rolling pin or bottle to create a smooth surface.
• Now score the crackers to your desired size, but gently cutting with a knife.  This way they break apart into even shapes when they are cooked.  You can even score the edges so that they are perfectly even.  However I like mine rough around the edges…it’s artistic right?
• Bake for about 10-15 minutes, until one side is golden brown and crispy.  Take them out, flip over and take the parchment sheet off to bake the other side through (about 5 more minutes).  If you bake them on a lower temperature for longer, you might be able to skip this step.

Break them off when cooled, and enjoy!  Let me know how your experiments go, love your feedback in the comments section.  :)

New year, new smoothies

Are you into smoothies?

Who isn’t?!  I bet you’ve made a lot of smoothies, some of them awesome, some of them not so much.  They’re the perfect “fast” food, before work or even on the go.  A good blender can be your best friend, and I probably have a bit of an attachment to my awesome blender!

I’m on the quest for the perfect smoothie.

When I’m sipping the perfect smoothie, the one that’s been tailored to my nutritional needs and the flavour is just right, nothing hits the spot better.  I’m going to share with you my super antioxidant rich smoothie recipe, that’s also packed with protein.

Yes, vegan protein.

Many vegans or vegetarians struggle with the idea that they’re not getting enough protein.  Where always told by conventional nutrition that we should have more protein and fewer carbs, good fats and low sugar.

Well, I can tell you that the vegan version of protein is going to be so dense you wouldn’t believe it.  Because healthy, whole vegan protein is literally the most nutrient dense protein you can consume, per calorie.   It’s not watered down, fatty or otherwise, it is pure nutrition at it’s finest.  I’m talking about super foods like spirulina, bee pollen, chia seeds, acai and so on.

All that good stuff is in my smoothie, and don’t worry, I have ways to make it taste amazing too!

When your body gets what it needs, your mouth responds in joy.  Hope this smoothie makes your taste buds happy

I included alternatives, because if you just follow the “formula”, you’ll get a great smoothie even if you use the alternative ingredients, and it’ll be suited to your own taste.  Use your own judgement when it comes to proportions, you may like it sweeter or more fatty (add more coconut oil or almond milk), etc.  If you blend it up, dip your finger in and its not super amazing, add something and blend it up again until you get it perfect!

Acai Smoothie

• 1 cup almond milk, coconut milk, coconut water, or pure water
• 1 banana or 1/2 avocado
• 1 kale leaf or beet green (be generous, if you feel you need more greens, add more, but don’t overdo it!)
• 1 tsp – 1 tbsp coconut oil
• 1/2 tsp – 1 tsp spirulina
• 1/2 tsp – 1 tsp bee pollen (available at health food stores or a local bee keeper)
• 1 tsp – 1 tbsp raw honey, agave or other sweetener
• 1/2 cup fresh or frozen berries (optional)
• 1 tbsp chia seeds (optional, this gives it a thicker, jelly texture, and ups the protein count, making it more filling)
• 1 tsp – tbsp acai powder

Yeah, my blender doesn’t look it’s finest in these pics, but I had to post them because you deserve this smoothie recipe!  Have it in the morning (on its own) for a powerful breakfast detox.

Okay, now that you have all those ingredients in, press the button and blend to a smooth consistency.  I definitely recommend  a Blendtec or Vitamix blender if you are going to get into smoothies – the consistency is perfect every time.

Now, I warn you, this smoothie has A LOT of protein.  So you might feel very full drinking it all by yourself.  Share it with your partner or kids in the morning, or have 1 small glass and take the rest with you in a to-go bottle.  It might even get you through lunch!  Otherwise, if you are into working out it might be the perfect size for an apres-exercise snack.  Glass straws, by the way are a great eco-friendly way to sip your smoothie.

Love your comments, so let me know how it goes when you try it out.  :)

Yep, that’s me in the mornings!

Pumpkin Seed Squares and a Matcha Tea Latte

First off, I would like to congratulate Isabel, the winner of our Ginger Elixir contest!  I know you will love the ginger candy juice  :)  If you don’t know what Ginger Elixir is, check out last weeks post.

On to the pumpkin recipe.  This is a perfect compliment to a Thanksgiving dinner or potluck.

I hope you still have left over pumpkin, somewhere, growing or otherwise!  You can use canned pumpkin in this recipe.

I also like to use the soft stringy insides of the pumpkin, after I’ve separated the seeds.

These pumpkin seed bars are made with sunflower seeds, pumpkin seeds (just use whatever seeds you have on hand) and chia seeds.

Chia seeds are so high in protein and omega 3s and they also make a wonderful egg replacement.

If you’re not familiar with these tiny black or white seeds (sometimes called Salba seeds), I highly recommend picking up a pack.   A little goes a long way with these little guys because they quadruple in size when you soak them in water.   This makes the bars gluten-free and vegan, and I like to keep it low sugar too.  The spice topping ups the value of antioxidants.

Despite their humble appearance, they are delicious and totally satisfying!

Pumpkin Seed Bars with Spice Topping

In a blender, combine:

• 1  1/2 cup pumpkin (or more)
• 3 tbsp chia seeds or meal (these “eggs” work better if pre-soaked in 1/2 cup of water and then added to the recipe)
• 3 tbsp coconut oil
• 1/2 cup date-soak-water (leave a cup of dates soaking for 30 min and use the water, use the soft pitted dates in other recipes or add them to this one)  If you prefer, use  a combination of organic brown sugar and stevia to achieve a desired sweetness
• 1 cup almond flour

Blend thoroughly, then add tons of pumpkin seeds and sunflower seeds to your mixture, as many as you like!  I add a lot as I like a seedy bar.   Now grease  a ceramic baking dish with coconut oil.  Pour in your batter and add cinnamon swirls, just for fun and because you love cinnamon.  The batter in the dish shouldn’t be too thick – about an inch or so.

Bake at 350 F in a preheated oven for 20 minutes or so, until a toothpick inserted in the center comes out clean.  Cool and cut into squares.  Spread the spice spread on each square as you go along, or spread it on all the squares before you cut.

Spice Spread:

• 3 tbsp raw honey
• 1/2 – 1 tsp cinnamon
• 1/2 tsp nutmeg
• pinch of clove powder

Mix together lovingly in a bowl.  So easy!!   

Double or triple this recipe if you want it to cover the bars thickly.  I love spices and these 3 top the list for antioxidants.  Not only do warm spices get you in a festive mood, they are also super anti-fingal and anti-viral to will help your body deal with whatever infection it’s fighting.

Matcha Tea

One of the purest and highest antioxidant green teas is matcha tea.  With matcha, the whole leaf is consumed which makes it more potent.  It tops this list in antioxidants called polyphenols, but it is also rich in chlorophyll and minerals – which help our bones grow strong.

So forget Starbucks and make your own uber-healthy version!

The same applies with matcha as with chia, a little goes a long way.  I just loved the creamy minty green of this latte so I had to share it.  Love your latte.

Matcha Tea Latte

• 1 tsp matcha tea powder
• 3/4 – 1 cup warm water or almond milk
• 1 tsp coconut oil
• 1 tsp – 1 tbsp raw honey, agave, or preferred sweetener

Blend in a blender, or use a special wooden matcha tea whisk.  Double and triple this recipe to share with your family and friends!  Although in Canada we had our Thanksgiving last month, I am still giving thanks to all the wonderful healthful plants available to us.  :)

~  Happy Thanksgiving!  ~

Shiitake Noodle Soup, Flu Shots, and Ginger Syrup Contest

When it comes to natural health,

if it feels good - do it.

Now, there are some guidelines to that motto. It definitely does not apply to blood sugar cravings (or anything harmful)!

However, if it’s truly healthy and you love it or it tastes like ambrosia to you, then it might just be what your body needs.

When it’s cold and damp outside, my body definitely gravitates to warming, hot and spicy foods. The good news is that many warming, hot and comforting foods are precisely what we need to boost our immunity and fight off viruses.

Hot tea, homemade soup, anti-inflammatory spices such as turmeric, cayenne and cumin, spicy chilly peppers, ginger, garlic and onions all help to fight infection and relieve cold and flu-like symptoms. So load up on your favourite warming foods!

Traditionally chicken soup has been used as a home remedy. With all the chemicals in regular store-bought meat many people are steering clear of chicken. So here is my version of healthy chicken-less soup. Shiitake mushrooms replace the meaty bits, give the soup a great rich flavour, and are also a great immune boosting longevity food.

Shiitake Noodle Soup

• 1/2 onion, chopped
• 1 carrot, chopped
• 1/2 cup chopped vegetables (I used cauliflower and broccoli)
• 1/4 cup chopped shiitake mushrooms (use any mushrooms in place of this)
• 1/4 cup lentils, sprouted or dried
• 1/4 cup small whole grain pasta (I used Eden Organic’s Vegetable Alphabets)
• Oil and sea salt to taste, fresh sprouts to garnish

Bring 2 cups of water to boil in a pot, cook the dried lentils on high for 5 mins.   Add the shiitake mushrooms, onion and carrots.  Chop the broccoli and other vegetables while cooking, then add those, the pasta, and add the lentil sprouts if using sprouted lentils.   Simmer until the pasta is cooked and the vegetables are soft.  Add olive oil and sea salt to taste.  Serve and garnish with fresh sprouts if you like.  Then enjoy your perfect comforting soup that hits the spot.

Flu Shot? I Think Not

Now about a topic that is slightly controversial. Ever year at around this time our doctors urge us that we should be getting the flu shot. It seems so natural and so routine every year, that millions of people “just do it.” Maybe it’s time to start re-thinking that mentality.

The reality is that yes we are more susceptible to bugs this time of year. But can we tough it out, face what our body is trying to tell us and fight it naturally? We certainly can. Strengthen your immunity naturally all winter long, it’s easy and there is nothing to fear.

When you really weigh the pro’s and con’s of getting a flu shot or not – it’s a no-brainer!  Have you ever wondered what’s in a flu shot?

“Millions voluntarily take annual flu shots not knowing their harmful ingredients. With variations by producer, they contain numerous stabilizers, neutralizers, carrying agents, and preservatives, including:

- 25 micrograms of mercury (thimerosal), a known neurotoxin; one microgram is considered toxic; according to the NIH, “mercury and all of its compounds are toxic;

- aluminum hydroxide and phosphate, known to be linked to some neurodegenerative diseases, including Alzheimer’s disease;

 - formaldehyde, a known carcinogen according to the National Cancer Institute; it’s also linked to upper respiratory tract problems and effects on lymphatic and hematopoietic systems;

 - gelatin, polysorbate 80 and resin – ingredients causing severe allergic reactions;

 - ammonium sulfate, a suspected gastrointestinal, liver, and respiratory toxicant and neurotoxicant;

 - sorbitol, a suspected gastrointestinal and liver toxicant;

 - phenoxyethanol (antifreeze), a suspected developmental and reproductive toxicant;

 - beta-propiolactone, a known carcinogen and  suspected gastrointestinal, liver, respiratory, skin and sense organ toxicant;

 - gentamycin, an antibiotic;

 - triton X100, a strong detergent;

 - animal tissues and fluids, including potentially contaminated horse blood, rabbit brain, dog kidney, monkey kidney, chick embryo, chicken egg, duck egg, pig blood, and porcine (pig) protein/tissue;

 - calf and fetal bovine serum;

 - macerated cancer cells;

 - diploid cells from aborted fetal tissue; and/or - other ingredients varying by producer.”

- Source: “Ineffectiveness and Dangers of Flu Shots” Global Research (read more…) 

Consider this – what does your doctor have to gain by recommending it?  What does someone like me have to gain from it…. ?

Tips to Fight off Colds and Sickness Naturally

• On the onset of a runny nose, sneezing, headaches or any cold-like symptoms, start taking care of yourself.
• Get to sleep when you need to.  You are much more productive when you’r healthy, so don’t even try to plough through it or it only gets worse.
• Keep your intake of sugars to a minimum, and try not to consume any refined sugar products.
• Drink hot tea with lemon, hot herbal tea, hot tea with lemon and ginger, Meredith’s Ginger Elixir, or the throat soother recipe posted below.
• 

  Our cold and flu medication: garden fresh melons

  As always, try to eat more fresh fruits and vegetables to keep those antioxidant levels high.  Berries, mushrooms, pumpkin seeds, squash, melons, lemons, ginger, garlic, raw honey and raw apple cider vinegar are all antioxidant power house foods that boost the immune system.

Throat Soother

• 1 tsp raw honey
• 1 tsp raw apple cider vinegar
• 1 cup warm-hot water

Stir the raw honey and apple cider vinegar into a cup of hot water (hot enough to drink, not boiling).  Sip and be soothed.  

My Secret Weapon

Meredith’s Ginger Elixir.

A triple threat – ginger, lemon and raw honey provide antioxidants, enzymes, and are anti-microbial and anti-viral.

Meredith’s Ginger Elixir is a high purity extract of ginger, lemon and raw honey (from Meredith’s own happy bees!).  I’m giving away a free bottle to one lucky Canadian!  Free shipping included.

Sign up for the Antioxidant Buzz newsletter and you’ll be entered for the draw here.  Leave a comment about it below.   Contest ends November 20, 2011.

Nutritional Info: 

Non-Dairy Chocolate Ice Cream Anyone?

It’s a bit cold, so maybe this is the last ice cream of the season.

Or maybe you love ice cream so much that you could care less how cold it is as long as that creamy chocolate goodness is going into your mouth.

Non-dairy (and sugar-free!) ice cream is so easy to whip up and so delicious that you might not even crave the yucky calorie-laden plastic tub kind anymore.

Add some raw cacao for a super antioxidant boost and tons of ripe organic berries or fruits.  Sprinkle some shredded coconut or chopped nuts on top, get creative.  Mix in some probiotics if you want to get really fancy!  Drizzle on chocolate syrup for extra chocolatey-chocolatness.

All you need is a food processor with the S-blade attachment.  If you have an ice-cream machine just combine all the ingredients and run it through.  Even a high-powered blender will do the trick, it might be a bit more liquid but still delicious!

Chocolate Banana Ice-Cream

•  4 bananas, chopped up and frozen for at least 3 hours (it’s easy to do it overnight)
• 1 tbsp virgin coconut oil
• 2-3 tbsp raw cacao powder or cacao nibs
• 1 tbsp raw honey, agave or other sweetener (optional)
• 1/2 tsp vanilla (optional)

Blend all ingredients in a food processor with the S-blade until whipped and ice-cream like.  Serve in bowls and garnish with berries and fruit.  Enjoy immediately or store in the freezer.

***

Chocolate Syrup (Adapted from Naked Chocolate)

• 3 tbsp raw cacao powder
• 3 tbsp agave syrup or raw honey
• 1 tsp water
• 1 tsp virgin coconut oil (optional)

Whisk syrup ingredients until incorporated and smooth.  Add more water if you like it more runny.

Mmmmmmm…  Go make it now and thank me later!  :)

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Chilly October Morning Breakfast

This is the perfect fall.  Chilly slipper and wool shawl mornings, and sunny and clear days with summer-like temperatures.  I’m liking it, and hope this warm comforting breakfast says fall to you like it does to me.

I took the left over sweet potato fries from last night’s dinner and combined it with my usual breakfast staple – millet.

Turned out to be a great match!  Simple, hot, sweet and savoury.   The perfect comfort breakfast for chilly mornings as you watch that October sun rise.

In case you’re wondering what millet is, it’s an ancient grain.  It almost looks a bit like quinoa, but with a milder and creamier flavour and a soft and fluffy consistency when cooked.  It’s a good source of mineral manganese, magnesium and phosphorus.  It’s high in protein and can help lower cholesterol, lower blood sugar and improve cardiovascular health.

Millet is great on it’s own, or in muffins and breads.  The cooked cereal makes a simple and nourishing breakfast.

Cooked Millet with Sweet Potato Fries

Millet:

• 1 part millet to 3 parts water

Let the water reach a boil, add the millet and cook covered on medium or low until all the water is absorbed and the cereal is soft and fluffy.  Add some organic butter and raw honey, or a little bit of olive oil and salt – depending if you want it sweet or savoury.

Sweet Potato Fries:

• 3-4 sweet potatoes (long orange root vegetables also called yams)
• 1 tbsp olive oil
• Pinch of Himalayan rock salt or sea salt

Scrub or peel the sweet potatoes, and chop them lengthwise into long thin fries.  Bake on a cookie sheet at 350°C for approximately 30 minutes, or until they start to brown slightly on top.  Take them out and toss them in the olive oil and salt.  Make extra, they go quick!

Serve with the millet and a nice cup of warm tea or spiced apple cider …sit back and relax…

Make your own happy juice and tonic

Green juice and ginger tonic are some liquids that help me get a flood of antioxidants to my system and also do wonders for my digestion.

Why do I call it happy juice?  After drinking a green juice your body will start to flush toxins out almost automatically.  Your head becomes clear and your cells are perfectly nourished.  Because the body doesn’t have to work hard at separating the fiber and absorbing it (this takes a lot of energy), the nutrients “flood” into you and give you pure, happy energy.  

Sometimes we also need a tonic to completely calm our digestive system.  This is especially helpful if feeling a hangover, morning sickness, motion sickness, or general nausea and digestive upsets.  Ginger is a wonder tonic, and because I’m prone to motion sickness (according to the Ayurveda system of healing I am mainly “vata” constitution) it makes it one of my favourite “foods”.  I think I’ve built up my tolerance to it, because it is very strong especially raw.

Ginger boosts your immunity, it is also recognized as a potent anti-inflammatory, antibacterial, and anti-cancer agent, not to mention it is one of the most potent antioxidants and has been used in Eastern medicine for millenia.

It is best when taken raw, although it’s also common to make a tea with it simply by slicing the ginger into chunks and steeping it in hot water for 10 minutes or so.

My Recipe (Ginger Tonic)

• 3 inch chunk of fresh ginger
• Juice of one whole organic lemon
• 1 heaping tablespoon of raw honey

Blend the ingredients in a high speed blender, adding some pure water if your lemon isn’t juicy enough.  Strain this mixture and the result is your tonic, which you can bottle and store in the fridge.  Adjust the honey or lemon amount to your preference.  Take it out as needed and dilute a shot glass amount in a glass of water.  Spicy Goodness!!

Did I mention this is also good to warm cold feet that don’t get adequate circulation?

Green Juice Recipe

You can juice anything of course, but I find ceratin combinations taste best.  Because you might not want a bitter drink, consider adding carrots, beets, apples grapes, or other fruits for sweetness (bananas should not be juiced).

• 1 cup (loosely packed) preferred greens (spinach, lettuce, kale, celery, beet and carrot tops, etc…)
• 1 apple
• 2 carrots
• 1/2 – 1 whole beet
• 1/2 ounce ginger tonic (optional)

Run the vegetables through your juicer and sip.  If you have a Blendtec blender or Vitamix, you can blend everything with a bit of water on the “whole juice” cycle, then strain through a nut milk bag and drink.

Raw Vegan Jumbleberry Pie

If jumbleberry pie doesn’t yet exist, I just made it up…and it’s absolutely delicious.

We’ve been living off berries for a few weeks now – that’s what I love about August.  Most of the berries grow here in our backyard, but we also love to frequent pick-your-own farms.  There’s something meditative about berry picking…I’ve become quite an expert over the years, I think.

Mostly its currants that grow in the backyard, they are easy to grow (up here in Ontario, Canada) and don’t mind cold, shade and lack of water.  The bushes are over five years old and produced a plentiful harvest.  It’s quite a chore to pick them all!

Currants, black and red, are definitely an acquired taste – they seem sour at first. But a perfectly ripe berry should be bright red or deep black, big, and soft.  Some of them get so full they start to literally burst, still on the branch.  A ripe black currant has thin skin and a slightly tart but sweet, almost kiwi like-like flavour and texture.

Backyard berry harvest

The benefits of these berries haven’t been overly studied, and are not too popular here in the west, maybe because of their sourness.  However they are rich in antioxidants called anthocyanins, which possess potent anticarcinogenic properties.  Black currants are also high in antioxidant vitamin C, omega-6 and surprisingly high in calcium among other minerals.

The other berry that was plentiful this year was gooseberry.  A ripe gooseberry should be purple and not green, with a sweet, plum like flavour.  Gooseberries are also extremely high in vitamin C, and a good source of vitamin A and B vitamins.  Both currants and gooseberries are in the same family, and are helpful in lowering blood sugar.

You don’t have to use black currants or gooseberries in your pie, actually this pie is delicious with any fruit – just raspberries or just blueberries.  Even peaches or strawberries will be delicious.  A raw pie is a whole lot easier to make, more nutritious and brimming with enzymes.

Jumbleberry Pie

Crust:

• 1 cup walnuts (can also use other nuts such as almonds)
• 1 tbsp unpasteurized, unfiltered honey (or preferred sweetener)

Filling:

• 2 cups mixed berries (I used black currants, strawberries, raspberries, blueberries and gooseberries)
• 1 heaping tbsp unpasteurized honey

In a food processor, process the walnuts until they become dough-like and soft.  Take out your “dough” and knead it with the honey.  Press it into a pie plate for a rich buttery crust.

Pick the little tails off the gooseberries, you’ll know what I mean.  It’s not necessary, just probably will make a smoother pie.  A little bit of extra fiber won’t hurt either.

Mix your berries with the honey in a large bowl, you can even mash it with a potato masher.

The mixture will be runny, so this makes for a pie that doesn’t cut well – but still unbeatably delicious!  Otherwise you can try thickening it with a bit of tapioca starch (though it won’t be raw).  If using sliced fruit or strawberries, don’t mash, just place in your pie crust and serve.  Top the finished pie with more fresh berries.

Have your pie and eat it too!