Browsing Tag

healthy living

Winter Lentil Soup

January 29, 2013
winter-lentil-soup

It’s been a long winter. They always are. Long and dark. The darkness is probably the most challenging thing about living in Ireland, but it also makes us appreciate the light.

This soup is one of our latest favorites at home. When bubbling on the stove, hints of flavors from onions, carrots, cumin, curry and cinnamon fills the kitchen. And as you dig in you will immediately be struck by its creaminess, which is enhanced by the lentils.

Lentils are a great legume for a quick and easy meal because they cook in a very short amount of time and require no pre-soaking like other pulses do. They have a velvety texture and delicate flavour – perfect for purées and soups. They are low in calories, virtually fat free, but very filling because of their high fiber content.

In addition to providing the body with slow burning complex carbohydrates, lentils can increase your energy by replenishing your iron stores. They are one of the yummiest sources of folate (also know as folic acid) – just one cup of cooked lentils provides you with almost 90% of your daily recommended intake! Folate functions to support red blood cell production, helps prevent anemia and allows nerves to function properly.

This soup is a real crowd pleaser that will warm the hearts of anyone you serve it to, most importantly, yourself! It comes together in a snap yet is deeply flavorful. Just the thing for a cold night.

That’s it for today. Go make this soup now. And while it’s cooking on the stove top, why not check out my new online store!

lentil-soup-winter

Winter Lentil Soup

Vegan & Gluten-free
Serves 4

Ingredients:

  • 1 Tbsp. coconut oil
  • 1 medium yellow onion, diced
  • 2 tsp. cumin
  • 2 tsp. curry powder
  • 1 tsp. cinnamon
  • 2 garlic cloves, minced
  • 2 Tbsp. fresh ginger, minced
  • 4 carrots, diced
  • 4 cups vegetable broth
  • 1 cup red lentils (I used red split lentils)
  • dash of cayenne pepper
  • salt and pepper to taste

Directions:

  1. Add the coconut oil to a pot over medium heat.  Add the yellow onion and sauté for five minutes, until translucent.
  2. Add the cumin, curry powder, cinnamon, garlic, ginger, and carrots and sauté for an additional 2 minutes.  Add the vegetable broth, lentils, and cayenne pepper and bring to a boil.
  3. Simmer, covered, for 30 minutes, or until the lentils are tender. (If too much of the liquid has evaporated, you can add more vegetable broth or water).
  4. Use an immersion blender or high speed blender to achieve smooth consistency, if so desired. It also makes for a nice chunky soup. Add salt and pepper to taste and serve hot.

My Three Day Juice Cleanse

June 21, 2012
three-day-juice-cleanse

I completed my 3 day juice cleanse! A few days of juice was just what my system needed to re-charge. I’m not going to say it was easy, but it was definitely worthwhile.

Cleansing is one of the most powerful things we can do to bring our bodies (and our minds) back into alignment. After all, balance is one of the most important things in our lives, right? Even though I eat a plant-based diet of whole foods, I am still exposed to environmental toxins, occasional stress, and if I can’t get my greens organic, I’m sure there have been pesticides in my salads too. I also have a pretty major sweet tooth, so I felt my body could do with a little clean up.

This is a good time of year to do a juice fast because fruits and veggies are coming into season, weather is warming up so our bodies can take more raw foods and as the seasons make their transition outside, it feels so right to make one inside.

First you might ask, why would anyone want to do a juice cleanse for goodness sake?  The answer is – to jump start your health journey! This is especially good if you are not well or you have low energy. Drinking fresh juice will give your body incredible easily absorbed nutrition that its craving. This is quite a gentle cleanse compared to many others. I chose to include smoothies in addition to fresh juices in mine because this is what felt right for me. I didn’t experience many hunger pangs and instead I felt this wonderful overall feeling of comfort knowing that I was feeding my body the best thing on this planet. Its very empowering to say the least.

There are so many reasons why juicing is beneficial. Fresh juice gives you energy and vitality that you will notice right away since it is so easily assimilated by your body and bloodstream, you can feel the boost within 10-15 minutes. Without the added burden of digestion, which takes quite a lot of time and energy, the body is now free to work on other things like detoxing the liver and kidneys. The liver is involved with detoxifying harmful substances (like environmental toxins, chemicals, food additives, preservatives, drugs, etc) before they can enter the bloodstream and harm the body. Periodic cleansing of the liver through juicing can be important in maintaining good health.

I like to include plenty of vegetables in my juices. All vegetables are alkalizing. The benefits of maintaining alkalinity in the body are crucial. Here are just a few benefits of maintaining an alkaline environment in our tissues: improved focus and mental clarity, stronger immune system, better digestion, healthier hair, skin and nails, and more energy!

Tasty fresh juice recipes need not be complicated. I have found with experimenting that the simple flavors of fresh veggies can be highlighted or buried. I rather enjoy tasting the individual veggies I put in and combining them in various ways. I certainly encourage you to do your own experimenting as it’s fun and exciting to find interesting combinations that become favorites.

The recipes below are a few of the ones that I enjoy using for this juice cleanse or just as a snack when I am craving some serious nourishment. I usually go for 6-7 juices in total everyday when I’m cleansing, so I pick and choose from the following “menu” depending on the time of day.

juice-cleanse-green-lemonade

Green Lemonade

  • 1 cucumber
  • 2 med size apples
  • 1 bunch kale
  • a few large handfuls of spinach
  • 1 lemon

Run all ingredients through a juicer and enjoy!

 

 


juice-cleanse-heartbeet-juiceHeart Beet 

  • 1 beetroot
  • 2 apples
  • 1 pear
  • thin slice of ginger
  • juice of 1/2 lemon

Place all ingredients in juicer and drink immediately.

 

Carrot & Lemon

  • 4-5 carrots
  • 1 lemon, peeled

Place in juicer and drink immediately.


juice-cleanse-orange-dream-juiceOrange Dream

  • 2 carrots
  • 3-4 oranges, peeled
  • 2-3 pears
  • 1 medium sweet potato

Place everything in the juicer and juice away.

 

 

juice-cleanse-cucumber-fennel-juice

 Cucumber Fennel

  •        1 cucumber
  •        a piece of fennel
  •        1 lemon, peeled
  •        1 stalk celery
  •        few stems of bok choy.

Place in juicer and drink immediately.

 

Green Ginger Ale

  • 1 cucumber
  • few stems of each mint & parsely
  • 2 leaves of kale
  • 1/2 inch piece of ginger
  • 1 lemon, peeled

Place in juicer and drink immediately.

 

juice-cleanse-berry-smoothieBerry Superfood Smoothie

(I used raspberries, blueberries and strawberries)

  • 1 banana
  • handful of fresh baby spinach

Place everything in blender and blend until smooth.

 

Day 1: I was pretty excited to get started. I started off my day with a warm cup of water with a slice of lemon. I consumed six juices and one smoothie throughout the day. I must admit, I was really full from all the liquid so I wasn’t feeling hungry. I was feeling a little worn down so I went to bed early.

Day 2: Woke up first thing in the morning to grab a warm cup of water and lemon. When I was writing in the afternoon I felt very clear-headed and seemed to get more done than usual. Juice is definitely a productivity booster! I felt restored and rejuvenated. As the day wore on I was feeling a bit achy as if some detox symptoms were kicking in – stuffy nose and a slight headache.

Day 3: I woke up feeling great! Any sort of ill feeling I had the night prior had disappeared. The thought of chewing some real food was sneaking into my mind today so I ended up consuming two smoothies throughout the day in addition to juice and plenty of water. I’ve noticed I feel lighter and my skin is looking more hydrated and clear.

After the cleanse: The cleanse has given me a deeper connection with my mind/body. It has helped me realize and identify my emotional ties to food. I’m never physically hungry, I just feel like eating because I am bored, cold, procrastinating, stressed, etc. I’ve learned to be in the moment when I’m eating and appreciate it. I was delighted that I no longer had any sugar cravings. I was  real excited to eat food again. I broke my fast by consuming a huge salad of greens, sprouts and assorted veggies.

Important bits to know:

  • Be prepared. It’s always good to be a little prepared for any sort of program, but as you’ll be living on nothing but the finest juices and smoothies for 3 days, good preparation is of paramount importance. Purchase organic produce if your budget permits.
  • Get mentally prepared. Making sure you have all the fruit and veg you’ll need for the program in advance is important, but even more so is the right frame of mind before you start.
  • Sleep. Rest is as important as clean air, exercise, good nutrition and an attitude of gratitude, so allow yourself to do it over the next few days.
  • Pamper yourself. If you are going to do a detox then really go for it. Maybe schedule a massage, attend a few yoga classes, relax in a hot tub… heaven!
  • Detox. If your body is pretty toxic, you may experience detox symptoms in the form of headaches, lethargy, and nausea. You can give the process a little nudge by eliminating toxins with things like dry skin brushing.
  • Ease out of cleanse. When you come out of a gentle cleanse such as this one, I recommend easing out of it slowly. Gradually start adding foods back in to the diet.
  • Take care. Continue eating a balanced, whole foods diet, exercise regularly and get plenty of sleep. As we treat our bodies with the physical and emotional respect they deserve, our need to detoxify becomes less and less and the better we will feel everyday.

Interested in getting started with juicing? Here you can find a post I did recently called Quick Guide to Juicing.

Please don’t hesitate to drop me a line with any questions or comments you have as I love to help and inspire :)

(Photo Credit: my sister, Jenny Norris – jjnorris.com)

 

PLEASE NOTE: Juice cleansing is a pretty major undertaking and you should consult with a qualified health practitioner prior to commencing any sort of fast. Do not use this post as your sole reference. The content on this site is for information purposes only and not written with intentions to substitute professional medical advice, diagnosis or treatments. 

 

Almond Pulp Crackers

June 8, 2012
almond-pulp-crackers

Despite the torrential downpours we are experiencing in Ireland, I’ve been having fun in the kitchen making these yummy crackers. What makes these crackers so delicious and nutritious you ask? They are made with almond pulp. After making almond milk, use the leftover pulp of the almonds to make crackers that are full of protein, fiber, vitamins and minerals.

Seasoned with fresh rosemary, they’re vegan, gluten-free and super healthy. The most brilliant part about this recipe is you can customize it to your liking. Add any seeds, herbs and spices you fancy. You can even refrigerate or freeze the dough for later use if you don’t want to make it all up in one day. Who knew you could take leftovers and make the tastiest snack ever? I am still delighted with my afternoon snack.

crackers-made-from-almond-pulp

Almond Pulp Crackers

Ingredients:

  • 1 cup firmly packed almond pulp
  • 2 Tbsp. milled flaxseed
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh rosemary, finely chopped (I used the dried variety)
  • 1/2 tsp. sea salt
Directions:
  1. Preheat oven to 350° F (176° C).
  2. Combine all ingredients in a large bowl.
  3. Roll dough into a ball, press and roll to ¼ inch thickness. Transfer dough onto baking sheet lined with parchment paper.
  4. Cut dough into 2-inch squares with a knife or pizza cutter.
  5. Bake crackers for 20-25 minutes. Let crackers come to room temperature on baking sheet, then serve. Store in air-tight container.

 

Chia Pudding

April 18, 2012
chia-pudding

For most of us, we can’t think of the word chia without thinking of Chia Pets – those enigmatic, ceramic, living dolls that were a hallmark of 1980s culture. Who would have thought that those funny Chia Pets use some of the most nutritious seeds around?

These tiny seeds are powerhouses of nutritious energy, extremely filling and relatively low in calories. Chia seeds are remarkably high in omega-3 fatty acids and calcium. They’re full of soluble fiber which is what makes them expand into a gelatinous pudding of sorts when they are soaked in liquid. With a high concentration of easily digestible protein, these little seeds fill you up and keep you energized. Some people call them the perfect food for athletes and dieters alike.

These seeds figured prominently centuries ago in Mayan, Incan and Aztec cultures, where they were valued as an endurance food, and even used as currency. (Chia is the Mayan word for strength.) Its a wonder to me why so many athletes are carrying around those weird packets of alarmingly colored, artificial-protein gel. Here’s a nice tip I’ve learned – soak chia seeds in water and use that as a fuel for your workouts. When I’m out for a long run, especially during my distance races, I bring along with me a drink of soaked chia seeds. It is a naturally perfect energy food.

Making this sweet, comforting and healthy snack (or breakfast, or dessert) couldn’t be easier. Simply pour the ingredients into a bowl, stir, walk away long enough to fold your laundry, do the dishes or maybe call your mom, then come back and it’s done. Or stir it up at night before you go to bed, put it in the refrigerator, and you’ll wake up with your energizing breakfast ready to go as you run out the door.

chia-seed-pudding

Chia Pudding

Serves 4 to 6

Ingredients:

  • 1 cup chia seeds
  • 3 cups nut milk, coconut milk, or hemp milk
  • 2 to 4 Tbsp. agave nectar
  • 1 tsp. vanilla extract (optional)
  • 1/4 tsp. cinnamon (optional)
  • Pinch of sea salt

Directions:

  1. Place the chia seeds, milk, agave and salt in a bowl (add vanilla and cinnamon, if desired) and stir well, so there are no clumps and all the chia seeds are coated in milk.
  2. Let this set at room temperature for 20 to 30 minutes, or cover and refrigerate. This pudding will keep well in the fridge for days.