The Art of Cleansing

The Art of Cleansing

The “Art of Cleansing.”  I call it an art because cleansing can be simple, beautiful, life affirming and life changing. Cleansing is a journey towards health.  Not only does a cleanse clear the body of toxins, it also clears the mind.  It is an exercise in will power and strength.  It is listening to your body and knowing what to give your body in its time of need.  It can give you renewed energy and start you on your way to a balanced and...

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Warm Salad of Millet, Roasted Brussels Sprouts with Cranberries and Walnuts

Warm Salad of Millet, Roasted Brussels Sprouts with Cranberries and Walnuts

First it was quinoa, then it was kale but now its Brussels sprouts which is the new hip super food that is being introduced back into mainstream nutrition and food circles. I’m sure you remember Brussels sprouts or maybe you’re still trying to forget them. They were probably the bane of your existence when you were a kid and forced to eat them. Now, they are coming back and there seems to be a lot of new recipes out there that...

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Snap Pea and Quinoa Salad

Snap Pea and Quinoa Salad

Ingredients: 2 cups water 1 cup quinoa 2 cups fresh snap peas, trimmed and cut diagonally into thirds 1 1/2 cup button mushrooms, cut into quarters or eighths if large 1/3 cup thinly sliced red onion, cut into 1-inch lengths 1 T fresh dill 1/3 cup white balsamic vinegar or white-wine vinegar 1/4 cup extra virgin olive oil or flaxseed oil 1 t freshly grated lemon zest 1 T fresh lemon juice 1 t pure maple syrup Preparation: Combine water and...

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Spinach Salad with Avocado Ranch Dressing

Spinach Salad with Avocado Ranch Dressing

I love avocados – I hope you enjoy this recipe as much as I did! Ingredients: 1 ripe avocado, halved and pitted 1/2 cup organic buttermilk 2 T chopped fresh dill or 2 t dried 1 T white vinegar 1/2 t garlic powder 1/4 t salt 1/4 t freshly ground pepper 5-6 ounces of baby spinach 1 medium red bell pepper, sliced 15 oz can of chickpeas, rinsed Preparation: Scoop 1/2 of the avocado into a blender. Add the buttermilk, dill, vinegar, garlic...

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Thai Red Curry with Vegetables

Thai Red Curry with Vegetables

              Ingredients: 14 oz can of “lite” coconut milk, divided 2 T Thai red curry paste 1 lb sweet potatoes, peeled and cut into 1 1/2 inch cubes 2 cups of water 1 bunch of asparagus, trimmed and cut into 2-inch lengths 2 fresh cayenne chiles 2 t lime zest 2 cups coarsely chopped dandelion greens or arugula 1/2 cup fresh basil leaves 1 T Thai fish sauce Preparation: Heat a large pot over...

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