Dinner Tonight: Detoxifying Spring Salad

By: Natasha Uspensky, CHHC

This delicious salad incorporates a whole bunch of spring’s detoxifying bounty — from mucous eradicating root veggies, to gut flora restoring probiotic greens, to lymph destagnating berries.  Quite literally, the perfect springtime supper for detoxifying, slimming, and energizing the body.

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Dinner Tonight: Acorn Squash & Apple Soup

By: Natasha Uspensky, CHHC

Squash Apple Soup on The Organic Beauty

This soup is delicious for a cool fall evening, and is amazing for beating nighttime sugar cravings.  It tastes like apple pie in a bowl!

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Flourless Blueberry Coconut Pancakes

By: Natasha Uspensky, CHHC

These amazing gluten-free, flourless pancakes are moist, absolutely delicious, and loaded with healthy fats and antioxidants.  An Organic Beauty weekend favorite!

Flourless Blueberry Coconut Pancakes

Flourless Blueberry Coconut Pancakes

Serves 3

3 large ripe bananas
5 eggs, lightly beaten
½ cup shredded dried coconut, plus more for garnish
1 cup fresh blueberries, plus more for garnish
½ teaspoon cinnamon
2 teaspoons coconut oil
Pure maple syrup or agave (optional)

In a medium bowl, mash the bananas with a fork. Whisk in the eggs and coconut until combined. If needed, you can add a little more coconut to achieve desired pancake batter consistency.  Stir in the blueberries and cinnamon. Heat coconut oil in a large nonstick pan, over medium heat, until melted. Working in batches, pour ¼ cup portions of the batter onto the skillet (you should be able to cook 4 pancakes at a time). Cook the pancakes until the bottoms are golden brown, about 2 minutes. Gently flip the pancakes and cook until golden brown on the second side, about 1 minute longer. Transfer the pancakes to a plate and repeat with the remaining batter. Stack the pancakes and garnish with additional coconut and blueberries. Garnish with maple syrup or agave, if using, and serve immediately.

Chilled Cucumber Soup with Mint

By: Natasha Uspensky, CHHC

This delicious chilled cucumber soup is super detoxifying, and is a perfect light summer dinner for those balmy nights.  The pine nuts add some bulk and healthy fats, giving the soup a super yummy consistency.  Due to the high water content of cucumbers, this soup is also amazing for beauty, hydrating skin, and weight loss!

Chilled Cucumber Soup with Mint

Serves 2

Cooking time: 10 minutes

Ingredients:

3 cucumbers, peeled and chopped
1 lemon, peeled and cut into wedges
1/4 cup pine nuts
2 cups pure water
1/4 cup mint leaves, roughly chopped
2 cloves of garlic, roughly chopped
1 teaspoon sea salt
2 tablespoons olive oil

Directions:

Blend everything except fresh mint together until smooth — about 3 minutes in a high-speed blender. Add mint and blend for 15 seconds. Garnish with as extra drizzle of olive oil and a sprig of mint or dill.  Serve chilled with some rye toast.

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Quick Raw Summer Gazpacho

By: Natasha Uspensky, CHHC

This delicious raw gazpacho is an amazingly detoxifying dinner for a hot summer night.  The garlic, onion, and jalapeño add some bite, while the fennel and bell peppers bring out even more sweetness from the fresh tomatoes.

Quick Raw Gazpacho

Serves 4

Cooking time: 10 minutes

Ingredients:

4 large tomatoes, cut into chunks

2 yellow bell peppers, cut into chunks

1 red onion, chopped

2 stalks of fennel (not the bulb), with leaves, chopped

2 stalks celery, chopped

1/2 jalapeno pepper (optional)

3 cloves garlic, roughly chopped

1/4 cup raw apple cider vinegar

2 tbsp olive oil

1 cup water, low-sodium vegetable stock, or water with 1-2 tbsp of Seitenbacher vegetable broth powder

Sea salt to taste

Directions:

Blend or food process all the ingredients, add a little water if you need it for consistency.  Garnish with basil or cilantro.  Serve chilled.

Quick Vegan Creamy Tomato Basil Soup

By: Natasha Uspensky, CHHC

This creamy tomato soup is going to become a fast favorite for the whole family.  The quinoa and coconut milk lend the soup and delicious rich creaminess that’s so good, you won’t even miss the dairy!  Plus, the cooked tomatoes are loaded with tons of lycopene, which is an amazing antioxidant.

Quick Vegan Creamy Tomato Basil Soup

Serves 4
Cooking time: 20 minutes

Ingredients:

2 tbsp extra virgin olive oil

1 yellow onion, chopped

3 cloves garlic, roughly chopped

1 (28 oz.) can organic diced tomatoes with juice

2 tbsp fresh basil, chopped, plus a bit more for garnish

1 tsp raw organic apple cider vinegar (or more, if you’d like a little more acidity)

1 cup low sodium vegetable broth, or 1 cup water with 1-2 tbsp Seitenbacher vegetable broth powder

1/2 cup organic coconut milk (you can also use almond milk)

1 tbsp cooked quinoa or millet (optional)

Sea salt and freshly ground pepper, to taste

Directions:

Heat olive oil in a soup pot over medium heat.  Add onion and cook, stirring occasionally, for about 5 minutes.  Add garlic and cook for another minute.  Add tomatoes and juice and apple cider vinegar, and bring to a boil.  Once boiling, add broth, quinoa, and basil.  Bring to a boil again.  Simmer for 5 minutes.  Add coconut milk, stir, and remove from heat.  Blend with immersion blender or in standing blender, in batches if necessary.  Season with salt and pepper to taste.  Garnish with a bit of basil, and serve with a slice of whole grain bread.

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Quick White Bean and Kale Soup

By: Natasha Uspensky, CHHC

This quick and delicious soup makes for a hearty and healthy dinner.  A rainbow of colors tells you you’re getting tons of yummy vitamins, and the beans mean everyone will feel full and satisfied from a vegetable protein that won’t weigh you down!

Quick White Bean and Kale Soup

Serves 4

Cooking time: 30 min

Ingredients:

2 tbsp extra virgin olive oil

1 yellow onion, chopped

4 large garlic cloves, roughly chopped

1 (32 oz) carton of low-sodium organic vegetable broth, or 4 cups of water seasoned with Seitenbacher broth powder

4 cups packed chopped kale

2 large carrots, peeled and sliced into rounds

1 (14.5 oz) can of organic, unsalted cannelini beans

1 (14.5 oz) can of organic diced tomatoes

Directions:

Heat oil over medium heat in a soup pot.  Add onion and cook 3 minutes.  Add garlic and cook another two minutes.  Add carrots and cook another minute.  Add broth, tomatoes and their juice and bring to a boil.  Cook about 5 minutes, or until carrots are tender. Add beans and kale and cook until kale is tender, about another 5-7 minutes. Season with freshly ground pepper to taste.  Serve with rye or multigrain toast.

Tonight’s Supper: Split Pea, Fennel and Spinach Soup!

This delicious soup is perfect for the season.  Combining yummy, vibrant, and nutritious late winter ingredients, this warming super green concoction will satisfy even the pickiest palates!

Split Pea, Fennel and Spinach Soup

Serves 8

This vibrant soup makes great use of leftover fennel stalks.  Enjoy with a slice of dark rye toast to make it a meal!
  • 2 cups chopped fennel (1 bulb or 
5 fennel stalks, fronds removed)
  • 1 large onion, chopped (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 cup dry white wine, divided
  • 15 oz. dried green split peas
  • 1 tsp. fennel seeds, divided
  • ½ tsp. dried thyme
  • 1 bay leaf
  • 5 oz. baby spinach leaves

1. Heat saucepan coated with cooking spray over medium heat. Add fennel and onion, and sauté 8 minutes. Stir in garlic, and cook 30 seconds. Add 1/2 cup wine, and simmer 2 minutes. Add split peas, 1/2 tsp. fennel seeds, thyme, bay leaf, and 7 cups water. Bring to a boil, reduce heat to medium-low, cover, and simmer 50 minutes, stirring occasionally.

2. Add remaining 1/2 cup wine, and cook, uncovered, 10 minutes, or until split peas are tender. Stir in spinach, and cook 2 minutes, or until spinach is wilted.

3. Remove bay leaf, and purée soup with immersion blender until smooth. Season with salt and pepper, if desired. Toast remaining 1/2 tsp. fennel seeds in small skillet 2 minutes, or until fragrant. Serve soup garnished with toasted fennel seeds.

{Recipe and photo from Vegetarian Times}

Super Aphrodisiac Valentine’s Day Dinner Menu

Following up on my recent posts, 8 Foods for Male Virility and 8 Aphrodisiac Foods to Help You Feel Even Sexier, I thought it would be fun to concoct a super sexy (and super healthy!) Valentine’s Day dinner menu that features a bunch of these sexy, steamy, potent foods benefitting sexy ladies and gents!  I scoured the web for some of the best (and sexiest) libido-boosting foods to take the guess work out of your romantic dinner.

Cocktail

The Spicy Lemon

(from Tokyo Terrace)

This delicious cocktail boasts a potent punch of chili peppers, which increase blood flow and heart rate, and releases feel-good endorphins.  But make sure to only have one, since alcohol can really put on the breaks in the sack!

Appetizer

Chilled oysters with an Apple-Ginger Mignonette

(from Martha Stewart)

Oysters and ginger are two of the best aphrodisiac foods for men and women both.

Check out this step-by-step guide to shucking oysters from The Kitchn!

Entree

Honey Grilled Salmon with Garlicky Asparagus

(from The Pink Stilettos)

Salmon and asparagus are amazing libido enhancing food for women, while garlic and it’s blood-flow boosting punch, heat things up for everyone.  For an added male virility boost, throw some cherry tomatoes on the grill pan with the salmon!

 

Dessert

Raw Raspberry Chocolate Fudge Cake

(from The Organic Beauty)

Endorphin-boosting dark chocolate and energizing raspberries make for a luscious, decadent and blissfully guilt-free dessert that’ll have everyone inching for the bedroom.  Top with some grated nutmeg for even more potent results!

Bonus:  Friday Morning Breakfast

Chocolate Oatmeal with Bananas, Walnuts, and Flax

This delicious breakfast staple will keep things steamy the morning after with a whopping 5 libido and virility boosting foods!

Just stir some raw cacao into your oatmeal, and top with sliced bananas, walnuts, and milled flax seeds!

 

3 Easy, Tasty & Healthy Breakfast Ideas

By: Stephanie Heino

I usually hear people talking about how hard it is to find easy, healthy breakfast options. I understand that all people don’t have time to make an advanced breakfast menu, and might just end up grabbing a donut and a latte from the nearest Dunkin’ Donuts on their way to work. I have some good news for you – a healthy breakfast is not science. Sure, it takes some preparation, but other than that it can be done while doing your make up in the morning. Check out my easy, healthy and delicious (AND gluten-free!) breakfast ideas below and get a healthy start to your day. It is your choice and your body, be mindful what goes in!

Quinoa Porridge

Not all breakfasts need to taste like the bottom of a bird cage. On crisp winter mornings combine silky smooth quinoa with your favorite almond or rice milk for a creamy consistency.  Add anti-oxidant red-rich berries such as goji berries and you’ll have an energizing, warm and fulfilling breakfast to keep you going until lunchtime. Why not make up your own concoction with delicious toppings such as berries, cacao nibs, raw nuts or coconut flakes?

Here’s how to enjoy a yummy quinoa filled breakfast…

Ingredients

  • 1 cup quinoa
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 8 drops stevia liquid concentrate
  • 1 TBS coconut oil
  • Almond milk to serve

Method

Bring 2 cups of water to boil in a wide saucepan
Add quinoa, sea salt, cinnamon, stevia and butter/coconut oil
Cover and reduce heat and simmer for 12 minutes
Remove from heat and scoop into a bowl add almond milk, scatter with lime zest and enjoy

Chia Seed Pudding

As you may have heard, the Chia seed is a superfood. The seeds are actually a species of flowering plant in the mint family. They’re rich in omega-3 fatty acids, which is usually what you hear the nutritionists discussing. The seeds themselves can be eaten raw as a whole seed, packing a good punch of protein, fat and fiber (one-ounce has 4 grams protein and 11 grams of fiber! – Amazing)

This is one highly adaptable recipe, so you can change it up as you go. The only thing you must do is soak the chia seeds because that’s how the expand and become gelatinous, much like tapioca pearls. But the ways in which you can dress it up are endless: one morning, I had a banana sliced up and added some sliced almonds for a breakfast pudding. Or you could do a version with a cashew cream and crushed roasted hazelnuts.

Serves: 4-6

Ingredients
2 1/4 cups almond milk
1/4 teaspoon vanilla extract
1/2 teaspoon ginger powder
2 tablespoons maple syrup or raw agave
2/3 cup chia seeds
2 tablespoons wide-flake unsweetened coconut

Method
In a small bowl, combine the almond milk and the syrup, vanilla, and ginger powder and whisk to combine. Add the chia seeds and whisk vigorously to fully combine. Pour into a container, cover, and refrigerate at least 5 hours, and ideally overnight.

When ready to serve, stir well. Spoon into bowls and top with coconut, berries, nuts, or any other toppings you like. Enjoy!

 

Gluten-Free Flourless Banana Pancakes

Flourless Banana PancakesThis may be the most delicious and easy breakfast option for all of you that like to have a pancake for breakfast. Except for that this one is gluten free, flourless and full of protein. Lately this mashed banana + egg recipe has been blowing up the fitness/health blogs, and we are not late to tag along. Just the two measly ingredients of bananas & egg are perfection, but I usually add my own touches: a tablespoon of almond butter, some ground flaxseed, a bit of vanilla, & a dash of cinnamon.

Serves: 2-3

Ingredients

1 mashed, super ripe banana

2 eggs

Oil for the pan (Coconut oil is my preference)

Method

Mash your banana with a fork. In another bowl whisk eggs. Mix eggs & banana together. Add my additions. Put your choice of oil on a pan [low-medium heat]. Add a silver dollar-sized amount to the pan. Let the cake set for 30 seconds [or when the center bubbles] & flip it! Enjoy with berries & a bit of syrup. Option: if you’re pressed for time use a blender to mix your ingredients.

Images via Pinterest: 1 and 2