Our Wellness Blog

RECIPE~
CACAO DATE TRUFFLES
3 tablespoons raw cacao powder...
1 1/2 cups Medjool dates, pitted
3-5 tablespoons unsweetened shredded coconut
pinch sea salt
dash vanilla
COATING OPTIONS
1/2 cup unsweetened shredded coconut
1/4 cup toasted sesame seeds
1/2 cup crushed toasted pistachios or hazelnuts
OR just roll in more cacao powder
Puree' cacao powder, dates, 3 Tbsp. coconut, and salt until almost smooth, adding water by the teaspoonfuls as not to be too dry and crumbly. Add more coconut if mixture is too sticky, so it varies with the texture of the dates. Add vanilla and puree' some more. Scoop date mixture by the tablespoon and roll into balls. (about 1 inch) Roll in desired coatings to cover. Cover and chill. Can be made 1 week ahead.

We are so very "clean" as a society in regards to showering, washing our hair, keeping our hands and nails clean, having pedicures, exfoliating. etc. But we don't pay much attention to cleaning our insides, mostly because we can't see them! But we certainly can feel them. Our bodies are busy daily detoxifying but with the toxic load (due to the foods we eat, beverages we drink, and environmental pollutants) our bodies have to cope with over time, every system in the human body can become affected. This includes our skin on the outside as well. Constipation, headaches, fatigue, brain fog, stubborn wait loss, skin issues, etc all can be signs of a toxic overload.
Here are some cleansing tips for you:
1) Drink plenty of filtered water
2) Keep your bowels moving! (taking a good probiotic, chia/flax seeds, and magnesium along with a proper diet and plenty of water should help with this)
3) Consume 8-10 servings of colorful organic fruits/vegetables daily
4) Avoid stimulants, sedatives, drugs, caffeine, nicotine, and alcohol as much as possible. (If you drink wine, organic wine only)
5) Sweat. Try to sweat at least a couple of times a week either by a sauna, steam, or detox bath, as well as exercise.
6) Take a high quality food based multivitamin and mineral as well as keep up on your vitamin d (the sunshine vitamin), probiotic, and fish/cod liver oil.
7) RELAX DEEPLY DAILY to get your nervous system in a state of calm, rest, and relaxation.
None of us are perfect, but we need to be the best that we can be.

APPLE PARSNIP SOUP
Any apples do well in this soup. I love using Fuji or Gala but use whatever that you have handy. Please make sure you use organic apples since they are one of the “dirty dozen” in regards to excessive use of pesticides. Parsnips are a root vegetable closely related to the carrot family and are loaded with vitamin C and fiber as well as “polyacetylene” which is a compound that has been found in research to have anti-inflammatory, anti- fungal, and anti- cancer function and may even offer protection from colon cancer. This is a lovely tasting pureed soup that is slightly sweet and very filling. Eating soups daily helps with weight management and allows you to get your important veggies in as well. This soup has ginger as well so it has a nice bite to it. It is worth your while to purchase an immersion blender which is a hand held blender that you can easily puree’ soups with without having to let cool and place in blender. They are inexpensive and come in very handy.
2 tablespoons olive oil
1 cup chopped onion
2 ½ cups of chopped peeled apples
1 ½ teaspoons grated peeled fresh ginger
1 teaspoon ground cardomom
1 garlic clove, minced
3 ½ cups of chopped peeled parsnips
4 ½ cups chicken broth
½ cup apple cider
1 teaspoon sea salt
Grating of black pepper
Dollop of Greek yogurt
Heat oil in a Dutch oven/stock pan over medium heat and add onion. Cook about 5 minutes, stirring frequently. Add apples and next 3 ingredients (up to the garlic) and cook a bit more, stirring constantly. Add parsnips, broth and cider and bring to a boil. Cover and simmer for about 30 minutes until parsnips are tender. Add salt and pepper. Now is the time to pull out your immersion blender and puree’ until smooth. Adjust seasonings, and serve with a dollop of Greek yogurt . ENJOY!!!

Split Pea Soup Recipe
- a quick and very basic garden pea soup recipe
Ingredients
6 cups of chicken or vegetable broth
4/5 small potatoes quartered
2 cups frozen sweet peas
1/2 shallot or small sweet onion minced
1-2 tablespoons of olive oil
Teaspoon of lemon juice
Sea salt and pepper to taste
Sauté onion and garlic in sauce pan with olive oil until fragrant. All you have to do now is place remaining ingredient ( except the lemon juice ) in the pot and cook until potatoes are tender. Take the soup off the stove and use hand held blender to purée. Add the lemon and season to taste with sea salt and pepper! Serve hot and enjoy!

Clearer. Brighter. Lighter. Your life in high resolution.

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Peanut Butter Agave Cookies
3/4 cup agave nectar
1/2 cup crunchy unsweetened organic peanut butter
1/2 cup butter
1 egg or ener-g egg replacement
1 1/2 teaspoons Vanilla extract
1 cup whole wheat flour
1/2 cup almond meal
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces dark chocolate chips
1/2 cup roasted peanuts or cashews, coarsely chopped
Combine agave, peanut butter, and butter in a large bowl; beat until light and fluffy. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and peanuts. Using a 1/4 cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350°F for 8 to 10 minutes or until lightly browned. Remove to rack and cool. *Almond meal can be found at health food stores or Trader Joes. You can also make your own by blending raw almonds in a food processor.

Shrimp can be cooked either shell on or shell off. Cooking with the shell on will result in better flavor, but can be fussy to eat, as you have to pick off the shells as you eat them. Shelling and deveining the shrimp before cooking can add a good 10 minutes to prep time, but the resulting dish is easier to eat. This is a one pan dish, going from stove-top to oven, so use an oven-proof pan.
Yield: Serves 4.

Ingredients

2 Tbsp vegetable oil
1 medium onion, chopped, about 1 cup
1-2 jalapeno chiles, seeded, minced
3 garlic cloves, thinly sliced
1 lb tomatillos, chopped
Salt
1/2 cup clam juice OR 1/4 cup water*
1 lb shrimp, cleaned, deveined
1 cup Cotija queso seco cheese (can substitute feta)
1/4 cup chopped cilantro
Lime juice
Black pepper
An oven-proof sauté pan or cast iron pan

Method

1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.
3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

Gluten Free Grilled Swordfish with Orange Fennel Salad Recipe

Ingredients

4 – 6 ounce swordfish fillets
¼ cup plus 2 tablespoons San-J Orange Sauce, use divided
2 large oranges, peeled
1 large fennel
¼ cup olive oil
1 teaspoon kosher or fine sea salt
½ teaspoon black pepper
Directions

Place the swordfish fillets in a large plastic storage bag. Add ¼ cup San-J Orange Sauce and gently shake to coat the fillets with sauce. Marinate in the refrigerator for 30 minutes. Heat grill to medium-high heat (450 degrees).
Cut the oranges into segments over a plate or bowl to catch the juice. Measure 1 tablespoon of orange juice and combine with 2 tablespoons San-J Orange Sauce, olive oil, salt and pepper in a medium mixing bowl. Add the sliced fennel and toss gently to combine. Cover and refrigerate until serving time.
Remove swordfish from marinade and discard marinade. Brush grates of the grill with some oil. Grill for 8 minutes with the lid closed, turning once.
Place the orange and fennel salad on plates and top with the swordfish fillets and serve.
Servings

Serves 4 people