Cleasning and a recipe for Detox Soup

This week my friend and I started teaching another class, this time on cleansing and juices, smoothies, and soups for the purpose of cleansing.  Most people hear the word "cleansing" and think you've got to go on some crazy fast.  Not true, the single most important thing you can do to cleanse your body is increase your water intake.  Our bodies are made up of more than 70% water.  Most people live in a chronic state of dehydration causing symptoms like headaches, back pain, skin problems, arthritis, digestive problems and many others.  For more information click here for and excerpt of The Seven Pillars of Health, a resource I highly recommend.

Most health experts recommend doing some type of colon cleanse before doing anything else, the reason is if your digestive system isn't cleaned out you wont be able to handle the toxins released from say a liver cleanse and you could end up feeling very sick.  This is the hand out we gave to our class.  We served water with lemon, made fresh apple juice, a smoothie with greens in it and, soup.  My mission once again is to show people that eating (and drinking) for your health does not have to taste bad :) 

While researching for this class I've come across a number of websites and blogs with great recipes.  Instead of reinventing the wheel and coming up with my own soup recipe I used someone else's for this weeks soup.  You can find the original post here. 

Normally I wouldn't peel any of the vegetables especially if using organic but this time I did.  It came out delicious.  Let me know what you think.  A Votre Sante!

Vegan Mulligatawny Detox Soup Recipe

Ingredients:

1 tablespoon avocado oil (or olive oil)
4 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons mild organic curry powder or paste
1 teaspoon organic turmeric
1/2 teaspoon cayenne pepper, more or less, to taste
1 medium sweet or red onion, peeled, diced
4 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 large Granny Smith apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
2 heaping cups thinly shredded cabbage
1 quart fresh spring water
2 cups organic fresh veggie juice blend (or your fave V8-style juice)
1 14-oz. can organic chick peas, drained
A small pinch of sea salt, to taste
1 14-oz. can coconut milk, stirred
Juice from 1 medium lime, or to taste
1 tsp honey

For garnish:

Thin apple slices or shredded apple
Chopped fresh cilantro, if desired

Instructions:

 

Heat the oil over medium high heat in a medium size soup pot. Add the garlic, ginger, curry, turmeric and cayenne and briefly stir for to season the oil. Add the onion, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 7 to 10 minutes.

Stir in the spring water, veggie juice, and chick peas; season with a touch of sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.

Add the coconut milk, lime juice and honey. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.

First loves, dignity, and feeling like your head is under water...

It's said that every girls first love is their dad.  For me that's 100% true.  My dad has been the one person that believed in me unconditionally.  He always told me I could do anything and that I could change the world.  (I haven't changed the world yet, but I'm sure one of my kids will).

Even though this song is written about a significant other I can relate it to my dad.... like the song I was his muse and were each others end and beginning.

https://www.youtube.com/watch?v=Mk7-GRWq7wA

 The greatest thing about my dad is that he taught me to think for myself.  That's not popular in parenting because most people want to raise clones of themselves....not Jim and not me.  One of my greatest accomplishments is that I've taught my kids to think for themselves, my dad's legacy will live on :)

Jim, wrote an Astrology column, weekly, literally until the end.  He was writing his column when the stroke happened.  When I first got to Las Vegas we had every hope of a full recovery.  I stayed for 5 days but 30 minutes after I got home the hospital called and he'd had another stroke, this one at the brain stem.  Most days he's lucid and oriented, other's not so much.  I moved him to Corona in June so we could be closer, going back and forth to Vegas was difficult and expensive.  Unfortunately, he's been in the hospital or a nursing home since April 28th.

There isn't a day that goes by that he doesn't ask if he can go home with me.  At this point there is no way because Medicare/Medical won't cover someone from hospice being here 24/7.  I'm so frustrated with our health care system! It needs a serious over-haul. I think he deserves the dignity of being home and letting go of this life the way he wants to, as heart-breaking as that is for me.

 

Hospice, dreams come true, and the irony of it all...

Yesterday, I entered the hospice chapter of the journey with my dad.  Not necessarily because he is ready for it but because the hospital is having trouble placing him in a nursing home without it.  Medicare and Medical have ridiculous rules and have made my life a living hell with all of their bureaucracy.  I've signed the consent forms before but we've never ended up using hospice because my dad has rallied.

(For those of you who don't know what hospice is it's type of care and philosophy of care that focuses on the palliation of a chronically ill, terminally ill or seriously ill patient's pain and symptoms, and attending to their emotional and spiritual needs)

Right after the hospice social worker got there my son called, he and his friend decided late Friday night to go to Mammoth for a snow boarding adventure.  Christian wanted to know where to go to rent equipment so I asked my dad.  His reply was "tell him to go to Footloose and ask for Tony, he's part owner and an old friend, tell him you're my grandson and he may be able to hook you up, or to to Kittredge's and ask for Bob, tell him you're my grandson and he'll take care of you."  Moments like these are encouraging but heartbreaking at the same time because mentally my dad is sharp and clear but his body is failing him.

I started taking my kids to Mammoth several years ago during the summer, the first trip they were pretty bored, they couldn't deal with the quiet of the mountains.  So the first trip was sort of a bust except for canoeing on Lake Mary and a visit to Whitmore pool.  Then four years ago we went again (minus Jade, our oldest daughter) for my Uncle Pat's memorial celebration.  This time Christian fell in love with Mammoth and has really wanted to go during the winter.  Well, this weekend he's there and staying with my dad's cousin.  He even got offered a seasonal job at the mountain yesterday! He posted a picture on Instgram saying "a dream come true, I think I just found where I want to spend the rest of my life."

 
The irony of all this is that Mammoth will be my dad's final resting place.  We lived there when I was a kid, after my parents divorced.  After I went to live with my mom, my dad stayed and I spent most of my summers, long weekends, and spring breaks there until he moved to Las Vegas when I was in high school.  The standing joke with my dad for years was him saying that when he couldn't ski anymore, strap him to a pair of skis and push him off the top of the mountain.  I can't tell you how many times we've looked into buying a place either in Mammoth or Bishop so my dad could live the rest of his days there.

There's something magical about living in Mammoth and it seems to be in the DNA of the men in my family.  My dad and one of his younger brothers, Pat lived there for years.  My other uncle had a second home there for a while and my dad's cousin has lived there for 35+ years.  And now my son is wanting to live there for the rest of the winter at least.
Irony.

 

Recipe: Arugula-Cashew Spread

Week 2 of my class on healthy living and whole food, we're talking about getting more greens and plants into our diet.  This is a a lot like pesto but it doesn't have any cheese, and when you taste it you won't even miss it.  We also made home made hummus, with garbanzo beans that we'd soaked and cooked until tender.  This is a link to the recipe I've posted before.  

One day last summer we went to a restaurant in Irvine called Native Foods Cafe for a cooking demonstration, this recipe was one of the things they served.  They called it a crudité but it’s really more of a spread or pesto.  I’ve made it a few times and it’s excellent as a pesto on spaghetti squash or pasta or as a dip for crackers or vegetables.

 

Arugula-Cashew Spread

Ingredients:
3 cups raw cashews
1/2 cup nutritional yeast (I used Braggs)
2 cloves of garlic
6 cups of arugula or baby spinach or a combination of both
1/2 cup olive oil
4 Tbsp lemon juice
pinch of salt
dash of fresh ground pepper
dash of red chili pepper (optional)
Directions:
In a food processor, pulse the cashews, nutritional yeast and garlic, so that the ingredients are mixed but the cashews are still crunchy. Empty into a medium sized bowl and set aside. In the food processor, add the olive oil and lemon juice first, then add the greens. Pulse to blend well. Mix the two together and add salt, pepper, and crushed red pepper. Serve with vegetables, crackers, or flat bread. Enjoy.

Water and snacks and a Recipe for Cocoa Bites

So, for the first night of our class on healthy living and whole food we're talking about water and snacks.  There's a lot of differing opinions about how much water you should drink each day, 8 glasses for most people is not enough.  I typically drink 5 water bottles a day (23.6 oz) which is almost 120 oz, so that's about an ounce per pound for me.  That's in addition to any tea, coffee, or smoothies that I might have during the day and I still get dehydrated sometimes, especially during the summer.

As for snacks, my friends laugh at me because I always have some kind of a snack in my purse.  I find that most people end up eating something unhealthy or going through a drive through because they're starving and don't have a snack with them.  If I don't have access to a frig my favorite go to's are Kind bars or Larabars.  They're gluten free, have a very short ingredient list and are very convenient.  If you're looking for an easy, home made snack both of these are perfect.  (The picture is of the cocoa bites)

Peanut Butter Balls

Ingredients:

1 c oatmeal

2/3 c unsweetened coconut flakes

1/2 c almond butter or peanut butter

1/2 c ground flax seeds or wheat germ

1/2 c chocolate chips

1/3 c honey

1 Tbsp chia seeds

1 tsp vanilla or almond extract

Instructions:

Mix together honey, nut butter, vanilla, and chia seeds.

Add the oatmeal and flax seeds or wheat germ. Roll in coconut or chocolate chips. Enjoy.

Cocao Bites

Ingredients:

1 cup raw seeds or nuts of choice (I used sunflower, flax seeds, and walnuts)

1/4 cup cacao or cocoa powder*

1 tsp vanilla extract

1/4 tsp sea salt

1 cup medjool dates, pitted and chopped

1-3 tbsp water (I used 3)

1/4 cup cacao nibs or chocolate chips*

cocoa powder, sesame seeds, or shredded coconut, optional for coating

Instructions

Place seeds/nuts in a food processor, and process until finely ground. Pulse in cocoa, vanilla, and salt.

Add in the chopped dates and water, 1 tablespoon at a time until the dough comes together nicely.

Process until all ingredients are distributed evenly.

Pulse in the cacao nibs or chocolate chips.

Roll pieces of the dough into small, tablespoon-sized balls. Optional: roll them in the cocoa powder, shredded coconut, sesame seeds or any other toppings of choice. Refrigerate or freeze for about 30 minutes before serving. Enjoy.

*Cacao powder and cacao nibs are vegan and raw

Fall update and why I haven't blogged in a while...

This past year my blogging has taken a back seat and I mean way back.




My dad suffered 2-3 massive strokes and I’ve become his primary caregiver.
As I watch him slowly slip away,  grief has become a wet blanket over my life.
If you’ve read “The Shack” by William Young you’ll understand what I’m  talking about.
Sure I still go to work, take care of my kids, my house, etc., but I haven’t been inspired by much in a long time.

I'm starting a class on healthy living and whole food next month and I hope to blog my way through it.  Check back for updates :)


Until next time. 
Ciao.

Recipe of the week: Moroccan Chicken Salad

I'm a big fan of California Pizza Kitchen, I've been eating there since the late 80's when they first opened in Beverly Hills.  I lived by the one in Marina del Rey when I was first married and it and The Cheesecake Factory were our go to places for dates.  One of my favorite items on their menu is the Moroccan chicken salad, it's full of rich flavors and hearty vegetables and very easy and affordable to make at home.  I used left over chicken tonight but if I were to make some for this I'd grill or bake 2-3 boneless, skinless chicken breasts seasoned with some Moroccan spices.  Or I'd use a little olive oil, coriander, cinnamon, salt, and pepper.  Just make sure the chicken is cooled off a bit when you add to the salad so it doesn't wilt.  I added the chicken and hard boiled egg after I served a plate to my hubby since he doesn't eat those....this is one of those recipes that's easy enough to modify for a vegetarian or a vegan.  Let me know what you think.  A Votre Sante!

1 bag of mixed organic salad greens (most bags are 8oz)
1 large head of romaine, chopped
16 oz or 2 cups butternut squash, diced and roasted
2 -3 large beets, diced and roasted (or 1 can of beets drained and diced)
1/3 cup dried cranberries
1 to 2 avocados, diced (depending on size)
1 large carrot shredded
1/2 red bell pepper, diced
4-6 large dates chopped depending on size
1/3 cup toasted almonds
2 hard boiled eggs diced
2 cooked boneless skinless chicken breasts

For the dressing:
1/4 cup champagne vinegar
2 Tbsp extra virgin olive oil
1 teaspoon Dijon mustard
1 honey
Kosher salt and freshly ground black pepper



Toss everything (minus the chicken and egg if you're making it vegan) in a very large bowl.  In a small bowl add the vinegar, mustard, and honey, drizzle in the oil add salt and pepper to taste.  Once the salad is toss you can add the dressing and toss or dress on your individual salads, that's what I usually do in case I have leftovers....I don't want it soggy.