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TAHINI COOKIES
Tahini is a paste made from ground sesame seeds that is very common in middle eastern recipes. (If you have had store bought hummus, you have had tahini!) Here are 10 reasons why you should be using it. Very versatile and can be used to make creamy salad dressings, hummus, and even cookies!
1. It's rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
2. It's a good source of Methionine, which aids in liver detoxification.
3. It’s one of the best sources of calcium out there.
4. It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
5. Helps to promote healthy cell growth.
6. Prevent anemia.
7. Helps to maintain healthy skin and muscle tone.
8. It has 20% complete protein, making it a higher protein source than most nuts.
9. It's easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
10. It is high in unsaturated fat
Preheat oven to 350.
Combine 6 tablespoons tahini with 1/2 cup raw honey or real maple syrup, 1 teaspoon cinnamon, 1/2 cup walnuts, 1 1/2 cups gluten free oats, and 1/4 cup dark chocolate chips OR raisins. Mix well and drop on parchment paper lined cookie sheets (about the size of a tablespoon per cookie) and bake at 350 for abot 12 minutes or until done. They will be still soft in the center. Do not overbake.

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Did you know that one avocado has the same amount of fiber as four bowls of oatmeal? They are also loaded with healthy fats (the kind that lowers cholesterol) as well as some very important vitamins and minerals. An avocado a day keeps the doctor away~! Here is a great recipe for a Mexican style chicken salad. ENJOY!
2 boneless chicken breasts, cooked, cooled, and chopped
1 avocado, pitted, peeled, and chopped into small cubes
2 tablespoon of lemon juice
2 tablespoons of extra virgin olive oil
1/4 cup fresh cilantro, chopped fine
1 roasted (jarred is fine) red pepper, chopped finely
1 small garlic clove, minced
1 tablespoon chopped scallions
Sea salt and pepper to taste
Combine all ingredients except for the avocado and season to taste. Gently fold in the avocado. Chill and serve with crackers or use for a sandwich.

Here is a simple delicious smoothie recipe to add to your day which will provide you with a good dose of healthy ingredients and calm those sugar cravings! When the kids are eating ice cream, make this for your self. Tastes like a chocolate shake!
Blend ½ very ripe avocado, 2 tablespoons raw cacoa powder, 1 small frozen extra-ripe banana, ⅓ cup almond milk, 1 teaspoon vanilla together until smooth.
ENJOY!

Bok Choy Healthy Recipe: Stir-Fried Sesame Bok Choy
Ingredients:
1 tsp. sesame oil (dark)
2 garlic cloves, minced
1 tsp. fresh ginger, peeled and minced
1/4 teaspoon crushed red pepper flakes (or to taste)
1 1/2 lbs. baby bok choy, carefully cleaned and cut into bite-sized pieces
1/4 cup organic chicken or veggie broth
2 Tbsp. coconut aminos
1 tsp. raw honey
1/2 tsp. arrowroot powder
1 tsp. toasted sesame seeds
Procedure:
1. Heat a large nonstick skillet or wok to med-high heat until a drop of water sizzles. Add oil to the skillet and swirl to coat the pan.
2. Add in the garlic, ginger, and crushed red pepper; stir-fry until fragrant - about 30 seconds.
3. Add in the bok choy; cook, stirring often, for 3 minutes. Stir in the broth, aminos, honey, and arrowroot; bring to a boil stirring constantly. Cook 1 minute or until thickened.
4. Remove from heat and sprinkle with sesame seeds.
ENJOY!

Banana Protein Bread
Ingredients: -1 egg
-3 ripe bananas
-1/2 cup full fat Greek yogurt
-2/3 cup of real maple syrup
-2 tablespoons ghee or pasture butter
-1 1/2 teaspoon vanilla extract
-1/2 cup brown rice flour, 1/2 cup oat flour
-2 scoops of plant-based protein powder (I use pea protein) about 1/2 cup
-1 teaspoon of baking soda
-1/2 teaspoon of sea salt
Preheat oven to 350.
Grease a loaf pan, and in a medium sized bowl, mash the bananas with a fork. Add the yogurt, maple syrup, ghee, vanilla, and mix until combined. Add egg and mix well.
In a separate bowl, mix together the flours, protein powder, baking soda, and salt. Stir that into the banana yogurt mixture.
Pour into the greased pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out dry.

If you love Fettuccini Alfredo, here is a great alternative way to make the sauce that is loaded wit extra health benefits!
Ingredients:
-6 large cloves of garlic, minced
-2 tablespoons of pasture butter
-1 tablespoon of olive oil
-5-6 cups of cauliflower florets
-6 cups of organic vegetable broth
-1 teaspoon sea salt (more to taste)
-1/2 teaspoon of pepper (more to taste)
Instructions:
1. Garlic: Saute the minced garlic with the butter and oil in a large nonstick skillet over low heat. Cook for a minute or so or until the garlic is soft and fragrant but not browned.
2. Cauliflower: Bring the vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. DRAIN but save the liquid.
3. Puree: Add 1 cup of vegetable broth (reserved liquid) to the cauliflower and using immersion blender, blend well. Add the sautéed garlic butter, salt, pepper and half and half, blend or puree for several minutes until the sauce is very smooth, adding more broth depending on how thick you want the sauce.
ENJOY!

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Collagen is a natural and healthy ingredient that has been used for centuries. Collagen-rich foods are a large part of traditional diets. Our ancestors utilized whole-animal nutrition, which provided and abundant amount of collagen, the native form of gelatin. Over time, we have lost touch with this powerful, healing superfood.
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-supports joint health
-contributes to a balanced diet and helps maintain weight
-supports healthy inflammation response due to over exercise
-natural glycine improves sleep quality
-pasture raised
-naturally minimally processed
-no additives or preservatives
-great for mixing into a quick drink with juice, milk, or water
-easily mixed into foods such as oatmeal, pasta sauce, or smoothies
-light molecular weight is highly digestible, aids in appetite stabilization

Sweet Pea Soup
This tastes nothing like sweet pea soup for those of you who are not fans of traditional pea soup. Here is a quick very basic Garden Pea Soup recipe. Super easy if you have a hand held blender! If you do not just wait until cooled and place in batches in your traditional blender. This freezes very well also, but I doubt there will be any left. Serve your soups with a salad, that way you are having your raw vegetables along with your cooked vegetables. (this aids digestion). Ingredients:
6 cups of chicken or vegetable broth
4-5 small potatoes quartered
2 cups frozen sweet peas
½ shallot or small sweet onion minced
1 clove garlic, 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 ingredients (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 puree. Add the lemon and season to taste with sea salt and pepper. Serve hot.

Calling all nacho lovers! Here is a great recipe for a dairy free and healthy nacho sauce that will please even your pickiest cheese eaters. And easy to boot!
1 cup raw cashews
1 1/2 cups nut milk (cashew milk is good but you can use any as long as it is unsweetened)
3 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
1 tablespoon chili powder
2 teaspoons sea salt
Soak the cashews in hot boiled water for 30 minutes. Rinse and drain. Add cashews into high speed blender with everything else until smooth and creamy. Pour into sauce pan and cook for 5 minutes until bubbly and thick. Serve with jalapenos on top with chips or veggies. DELISH!

Curried basil eggplant over rice
1 cup of white basmati rice
Sea salt and black pepper
2 tablespoons olive oil
2 cups vegetable broth
1 chopped onion
2 pints cherry or grape tomatoes, halved
1 eggplant (about a pound) cut into small cubes. Do not peel.
1 1/2 teaspoons curry powder
1 can chick peas, drained and rinsed
1/2 cup fresh chopped basil
1/2 cup full fat Greek yogurt (optional)
Cook rice according to package directions. Set aside. (I like using broth to cook the rice in as well.
1. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened,
2. Stir in the tomatoes, eggplant, curry powder, About 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant
3. Add 2 cups broth and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
4. Stir in the chickpeas and cook just until heated through, about 3 minutes.
5. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using. ENJOY!!!

Patient of the Week - Joanne!
Before coming to WholeBody Solutions, Joanne was suffering from issues stemming from digestion, swollen lymph nodes, and stubborn weight loss.
After starting WholeBody’s Nutritional program, Joanne reports an almost 100% improvement! Her digestive issues are almost back to normal, her lymph nodes have improved about 70%, and her ‘stubborn’ weight loss is no longer ‘stubborn’ – she has lost 17 ½ lbs! In addition to the changes above, Joanne has noticed improvements in her hair, gums, sex life, and mental clarity! Compared to other treatments she has tried, Joanne appreciates that “Dr. Ann gets to the root of the problem.”
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