I’m not a raw vegan. I’m not even a vegan… but I do eat vegan meals and treats. Here’s one I use when I get a sweet tooth:
1/2 c Frozen blueberries
1/2 c Frozen strawberries
1-2 c Vanilla soy milk
2 Tbsp Raw pumpkin seeds
Chlorella (to your tolerance)
1 scoop Sun Warrior Vanilla Sprouted Rice Protein (or protein powder of your choice)
Add all ingredients to Vita-mix.
Blend.
Enjoy! Yum!
Blessings!
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Today is Wellness Wednesday! Each Wednesday I make a post related to wellness, healing naturally, and to start sharing things that I did to support my body in healing itself naturally. Today, I share a glimpse into my kitchen while making a green smoothie.
Green smoothies are, like, healthy fast food. Packed with nutrient-dense ingredients, it’s a way to make a quick breakfast with easy cleanup! Here’s a quick review of the key components I use in my green smoothies, and how I make them taste more sweet without using loads of sweeteners and fruit. Be creative and add what ever you like, just make sure to rotate your greens. All greens have a little bit of ‘poison’ or alkaloid in them and when we eat too much of the same green, we will start to get an aversion to that green due to the build up of that particular alkaloid.
And here’s how simple cleanup of a Vita-mix can be:
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Blessings and Love to you!
Jodi Ana
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Hello beautiful people! Here is the latest creation that I made last night. A cinch to prepare, oh so delicious, and good for you, too! Notice all the colors in this soup. How healthy is that?! This was a hit with the roommates 🙂
INGREDIENTS:
INGREDIENTS B
2 Red Bell Peppers, diced
1 Anaheim Pepper, diced finely
1 Small Onion, diced
6 Cloves Garlic, sliced
6 Baby Corn, sliced
3 Small Carrots, chopped
1 yellow squash, chopped
1 c. Sprouts (I used Horse Gram Sprouts)
1/2 c. Fenugreek Sprouts (optional – not pictured)
1 Potato (Optional, I didn’t use the potato and the soup was perfect without it)
INGREDIENTS A 
2 Tbsp Coconut or Olive Oil
3 Tbsp Ghee (for flavor and richness)
1/8 Tsp Red Chili Pepper (Optional)
2+ Tsp Tumeric
1/2-1 Tsp Mustard Seed
1 Tsp Garlic Ginger Paste
INGREDIENTS C
Water or vegetable broth – Enough to cover the veggies and make it into a soup, ha!
INGREDIENTS D
1/4 c. Tomato Puree (optional)
2 Vegetable Bouillon Cubes (omit if you used vegetable broth)
2 tsp Himalayan Sea Salt
1/2 Tsp White Pepper
2 tsp Lemon Pepper
1 tsp Rosemary
1 tsp Oregano
1 tsp Thyme
1 tsp All Purpose Seasoning (Ingredients: Salt, Onion, garlic, allspice, celery seed, chili,
black pepper, sugar, coriander, ginger,
thyme, basil, oregano)
DIRECTIONS
1. Heat oil in pan, then add “Ingredients A”.
2. Mix well, then add “Ingredients B”. Cook until half way tender (I usually add the
italicized ingredients first and cook them until half way tender, then add the rest)
3. Pour enough water to cover the veggies and go about two inches above them (enough to make it a soup after it boils down a bit).
4. Bring to boil, then turn heat to low and simmer until carrots and corn are tender enough to eat.
5. Add “Ingredients D”, stir, simmer for another five minutes.
6. Serve and enjoy!
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Photo: Roasted Vegetables and Tofu at Rasa Dhatu in Gokulam, India
This recipe is inspired by my visit to Rasa Dhatu today. Such a simple, delicious treat!
SELECT YOUR VEGGIES:
My plate has the following but you can add what you like:
Carrot
Baby Corn
Yellow Squash
Zuchinni
Cherry Tomatoes
Red Bell Pepper
Green Bell Pepper
Onion
NOTE
For best results pre-heat oven to 375 and cut vegetables into evenly sliced and same-sized pieces.
PEANUT SAUCE
1/2 Cup Peanut Butter
6 Tbsp Water
5 Tbsp Rice Vinegar* (May substitute with freshly squeezed lemon or lime juice)
3 Tbsp Braggs Liquid Amino’s (Organic Section at Dillons or the Health Food Store)
2 Tbsp Honey (or other sweetener, to taste)
* – Typically available in Ethnic section at Dillons or near Chinese ingredients.
ROAST THE VEGGIES
For a little more flavor you could add some garlic and ginger to the Peanut Sauce, or garlic/ginger paste. Get creative and make it yours! Let me know how it turns out and what you did to make it your own 😀 Happy Eating!
In Love and Gratitude,
Jodi
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Soda is full of sugar, and it’s bad for you. If you have fat around the middle of your body you can thank sugar for that. Seriously, research it. How do you kick a soda addiction? Replace it with something good, like nutrient infused water.
Here is a link to a recipe for Mint, Cucumber, Lemon water and here is what one of my readers has to say about it:
“i been trying [this] drink out for the last couple of days (and eating the contents in the evening!) well all i can say is it really has got things moving (and i didn’t know i had things which needed to be moved lol!) got to be good for me!!”
This recipe is supposed to be a “fat flush” drink:
[youtube=http://www.youtube.com/watch?v=54Vm9e4qMtU]
This site lists 8 different “detox” water recipes:
http://bembu.com/detox-water-recipes
Truthfully, drinking some of these instead of soda may suck at first, until your taste buds change. Just proceed with the understanding that after you go a while without the soda (sugar) your taste buds will change over time. Once they do, the infused waters will actually taste good and the soda will eventually taste gross.
Also, for me, the more processed sugar I consume, the more I crave. As long as I stay away from it, I didn’t crave it.. but it generally takes about 2-4 weeks for the cravings to disappear after cutting processed sugar out completely.
Coconut water is also good for you but it may taste pretty disgusting at first, especially if it’s packaged. Again, as your taste buds change, the taste will improve. Coconut water from Young Thai Coconuts is sweeter and yummiliscious! Here is what they look like:
If you’re in the Wichita, Kansas area, you can find them at Green Acres, or you can save some money and go to an Asian store to buy them. Finally, you can even make one of my personal favorites, good old fashioned, home-made lemonade. Click here for the recipe. Cheers!
If this page has inspired or helped you in any way please subscribe, share, comment, and like my facebook page.
In Love and Gratitude,
Jodi
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PITCHER
35 oz water
7 Lemons
7 Oz Sweetener (Maple Syrup, Honey, etc)
Optional: Ice Cubes
SINGLE SERVE
2 Tbsp Maple Syrup or Honey
Juice of one fresh lemon
6-8 oz water
Optional: Ice Cubes
DIRECTIONS
Juice the lemon into a glass
Add Sweetener and Water, then stir
Optional: Add Ice
Lemons are incredibly healing. They are alkalizing, and have strong strong antibacterial, antiviral, and immune-boosting powers. They also have anti-oxidant powers and contain large amounts of vitamin C (nearly half the daily recommended dosage). Lemons also assist in healing and cleansing the liver and, did you know that lemons lower blood sugar? It’s true!
Back when I had metabolic syndrome, when my blood sugars would go higher than I wanted, I would drink fresh squeezed lemon juice in water to bring it back under control. I know it works because I tested my blood sugar levels before and after. Neat stuff! Hippocrates said, “Let thy food be thy medicine and they medicine be thy food”… there is something to that statement. After all, Hippocrates was was a pretty smart dude.
An excerpt from an excellent source, whfoods.com:
“Vitamin C travels through the body neutralizing any free radicals with which it comes into contact in the aqueous environments in the body both inside and outside cells. Free radicals can interact with the healthy cells of the body, damaging them and their membranes, and also cause a lot of inflammation, or painful swelling, in the body. This is one of the reasons that vitamin C has been shown to be helpful for reducing some of the symptoms of osteoarthritis and rheumatoid arthritis.
Since free radicals can damage blood vessels and can change cholesterol to make it more likely to build up in artery walls, vitamin C can be helpful for preventing the development and progression of atherosclerosis and diabetic heart disease.
Vitamin C is also vital to the function of a strong immune system. The immune system’s main goal is to protect you from illness, so a little extra vitamin C may be useful in conditions like colds, flus, and recurrent ear infections.
Owing to the multitude of vitamin C’s health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer.”
♥ – – – – – – – – – – – – – – – – SOULYSTIC CHALLENGE – – – – – – – – – – – – – – – – ♥
KICK-START YOUR DIGESTIVE PROCESS FOR THE DAY
For the next three weeks, and on an empty stomach, try drinking freshly squeezed lemon juice in a warm (not hot) glass of water with a little bit of honey first thing in the morning to kickstart the digestion process for the day. and see what it does for your digestion. Let me know how it works for you! Read more here about the benefits of drinking warm water. Everyone is different, so test out quantities for yourself. For me personally, I drink about a quart of fluid in the morning, minimum. Most days I drink more than that. It seems the more fluid I take in the morning, the better my digestion.
♥ – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – ♥
Read more here about how healing it is!
In Love & Gratitude,
Jodi <3
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SPICY CABBAGE SOUP RECIPE
3/4 small head cabbage, roughly chopped
5 small fresh tomatoes
1.5 cups celery, diced
1.5 cups shredded carrots
1.5 small onions
1.5 red bell pepper, diced
1-2 red chili peppers
1 green chili (Anaheim chili)
2 tsp oregano
2 tsp basil
1 tsp tumeric
1-1.5 tsp garlic/ginger paste
1/8 tsp red chili pepper
Himalayan Sea Salt
White Pepper
Coconut Oil
Broth or Bouillon Cubes (I used Chicken flavor)
Green Onion (Optional)
Chop the following and place in a dish together:
Dish 1
Red Chili Peppers
Anaheim Pepper
Red Bell Pepper
Onion
Dish 2
Celery
Carrot
Dish 3
Cabbage
Tomato
Heat the coconut oil in a pan.
1. Add turmeric, red chili pepper, and garlic/ginger paste; stir.
2. Add Dish 1 (Red Chili Pepper, Anaheim Pepper, Red Bell Pepper, Onion), salt and pepper to release the flavor – 1-2 minutes.
3. Add Celery and Carrots; sauté until tender.
4. Add water (or broth), enough to cover about 2″ above the vegetables.
5. Add Oregano, Basil, and, if not using broth, bouillon cubes (I added 3 cubes based on the amount of water in the pan).
6. Add cabbage and tomato. Bring to a boil, then simmer until cabbage is tender.
7. Add green onion before serving
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