Food & Drink

1. Add all ingredients to rice cooker and cook until water has been absorbed.
2. The finished texture should soft but not gooey and and easily separating with a fork.
3. Serve warm, room temperature, or chilled.
4. If you’d like add a little red pepper chili flakes and/or coconut to the top for garnish.

I love to make this awesome summer salad, inspired by a taste/sample I had at the Sacramento Natural Foods Co-op years ago. No specific measurements… play and add the amounts you prefer:

1) First, I cook up some quinoa, a complete protein vegan food!

2) Cool & drizzle on a little olive oil.

3) Next, I mix in chopped tomatoes & cucumbers, plus some feta cheese (see vegan “feta” recipe below), and perhaps some chopped, firm avocados (or slivers on top as pictured).

4) Often, I’ll add in a little extra olive oil, if extra moisture is needed, at the end… Simple as that!

5) It’s also nice to place on a bed of your favorite lettuce mix for added nutrients  

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For Vegans, please substitute feta cheese with your own dairy-free alternative… home-made VEGAN FETA (which I got from the “Happy Herbivore” website):

• 1 pound extra-firm tofu
• 2 tbsp water
• 4 tsp yellow miso paste
• ¼ cup red wine vinegar
• 1 tbsp lemon juice
• 1 tsp salt
• 2 tsp basil, dried
• 1 tsp oregano or majarom, dried
• ¼ tsp rosemary, dried
• 2 tbsp nutritional yeast

Need guidance on what to eat  in efforts to lose weight and/or feel better?  WellBEing Resource featuring many local nutritionists and healthy eating guides who intend to help you do just that!

Visit the WellBEing Resource NUTRITIONISTS & HEALTHY EATING GUIDES page for various, local practitioners all here to help you live your healthiest, happiest life through the power of food and nutrients.

Love this!  Found it on “OneGoodThingByJillee.com”. This will remain in our “Food & Drink” section of this blog, so come back if you ever need this awesome cheat sheet 🙂

Submitted by WellBEing Resource featured, Nutritional Therapy Practitioner: Kristy Corah

Dessert does not have to mean processed white flour and white sugar. This is a delicious and nutritious recipe by Sally Fallon author of Nourishing Traditions Cookbook. All ingredients can be found at Whole Foods or a Natural Foods Co-op.

(t=teaspoon;  T=tablespoon, C=cup)

Peel & core 8 tart apples; Cut into slices. Toss with juice of 1-2 lemons.

Mix 2T Rapadura (dehydrated cane sugar juice), grated rind of 1 lemon, 1T arrowroot, and 1/2t cinnamon together.

Toss above with apples and place in a buttered (Vegan’s use coconut oil) baking dish.

Place 3/4C almonds in a food processor and process to a powder. Add 6T softened butter (or coconut oil), 3/4C arrowroot flour, 1/4 cup Rapadura, 1t vanilla and 1/4t salt, and process until crumbly.

Crumble mixture on apples. Bake at 350 for 1 hour.

This wonderfully flavorful Indian drink can be made from scratch from the recipe below. It has been used for all-around good health.

See below for ingredients, which can be found at Sacramento Natural Foods Co-op (bulk section is awesome!), Sunrise Natural Foods (Roseville & Auburn locations), and Amazon of course…

5 Quarts Filtered Water
1 Tablespoon Peppercorns
3 Tablespoons cardamon pods, opened
1/2 Tablespoon cloves
5 cinnamon sticks
1 medium chopped ginger root
1 black tea bag
honey or sweetener to taste
Plant based milk if desired (see almond milk recipe HERE)

Bring water to a boil and add the ingredients. Reduce heat to simmer for 45 minutes. Take off heat and add black tea bag. Allow to steep for 2 minutes (no more). Strain, then add 2.5 quarts of water and bring to a boil again. Take off heat, cool then store in fridge. Serve with honey and milk to taste, heating as needed. Enjoy!

I had no intention of giving up my coffee (which I had about 4-5x’s per week on average), but when I started juicing, something interesting happened:  My coffee desire/urge went away!

I started juicing each morning: veggies & fruits such as apples, beets, kale (dino, not curly), and carrots. Surprisingly, after a few days I realized “Hey, I haven’t had any coffee!”  I didn’t try to curb my coffee desire, it just happened naturally.

Juicing provides an AMAZING amount of very easily digestible nutrients and therefore no additional “energy boost” is needed.  Some like the taste of coffee or even enjoy the ritual of having their morning cup of joe…  but for some reason this all just went away for me.

About three weeks went by, juicing almost every day, and then “life got in the way” and I stopped for a few days.  My “coffee desire” returned, so I grabbed a coffee at my local spot at around 1pm in the afternoon; Unfortunately, that night I couldn’t fall asleep until 5 in the morning! Apparently, my body had become very sensitive to the stimulant after not having it for so long.  Fortunately, it was the weekend, but I had a fun day planned with family and because of the lack of a good nights sleep, I had no energy to fully engage or simply feel my best.

So, today…  I start back on my morning juicing ritual!

The image featured in this post is the juice I’m drinking as I write this: 1 red bell pepper, 1 yellow bell pepper, 1 red beet, and 2 carrots.  I try my best to get all of my juicing fruits & vegetables organic for highest nutrient content and no chemicals/toxins.

Cheers and please let me know about your favorite juicing recipes 🙂

(Excerpted from Gluten-Free Girl Site)

Recipe & Instructions for Baked Kale Chips:

• 1/2 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon granulated garlic
• 3 large handfuls lacinato kale, torn into shreds
• 2 tablespoons extra-virgin olive oil

Preheat the oven to 350°. Combine salt, smoked paprika, and garlic in a small bowl.

Wash and rinse kale leaves and then put them in a salad spinner to dry. After removing from the spinner, dry kale even more with paper towels (leaves should be bone dry). Put kale in a large bowl, drizzle with 1 to 2 tablespoons of olive oil, and massage the leaves.

Arrange the soon-to-be kale chips onto a baking sheet lined with foil, slide into the oven, and bake until leaves are crisp to the touch, but still a dark green (when they turn brown, they turn bitter). Check at the 12-minute mark, to be sure. Remove from oven and sprinkle with the garlic smoked paprika salt.

Let them cool a bit. Eat. Enjoy.