Recipes to Nourish Your Wellness

The "Detox" Tonic

This mineral and vitamin rich juice recipe provides a great cleanse for your tired liver and blood and give you energy to start your day anew. Limit your carrots and apple to just one apiece if you are watching your calories or blood sugar.

Ingredients:

• Juice 1 apple
• Juice 4 individual celery stalks
• Juice 1-2 carrots
• Juice one beet
• Juice 1 handful of parsley or other deep greens

Directions:

Trim beats and carrots before dropping in the juicer. Juice and enjoy immediately!

Jeanne's Nourishing Salad Dressing

The addition of the essential omega -3 fats from Flax or Fish oil with the more common Olive oil or walnut offers an easy way to add nutritional value to your daily dressing. Taste great with leftover tuna or chicken for a quick salad over greens. A great way to sneak fish or flax into your family's diet.

Ingredients:

• 1/2 Cup Walnut or Olive oil
• 1/4 Cup quality flax or Lemon flavored Fish Oil ( NW Brand or Carlson's are excellent)
• 1/2 C-3/4C Fresh Lemon, Citrus Juice, Rice Wine Vinegar or Balsamic Vinegar
• 1-2 Tbsp Dijon mustard to emulsify
• 1 tsp sea salt maple syrup or dash of stevia for balance the acidity
• Fresh chopped herbs as desired

Directions:

Combine all ingredients in a glass jar and shake well. Use on your favorite salads or cooked vegetables.

Lazy Women's Vegetable Soup

Keep it simple is my motto when it comes to cooking. This is easy and great way to clean out your vegetable cabinet and offer your body the nourishment it needs to thrive. This recipe can be adapted to whatever veggies you happen to have on hand. For a lower calorie soup focus more on the greens and water rich vegetables and use less starchy vegetables like potatoes.

Ingredients:

• 2-3 leeks, sliced into rounds
• 3-4 small carrots cut into chunks
• 1 potato, cut into chunks
• 1-2 celery stalks cut into pieces
• chopped spinach, chard or other greens
• chopped parsley, dill, fennel or other herbs on hand
• Enough filtered water chicken or vegetable stock to cover vegetables -about 3 cups)
• 3-4 Tbsp of crème fraiche
• Salt and pepper to taste
• To Garnish: Add a dollop of crème fraiche, and/or finely minced rosemary, thyme, sage, or parsley leaves (or a combination of these herbs); or a grating of nutmeg, or a grind of black pepper

Directions:

1. In a medium-sized soup pot, add all the vegetables
2. Add filtered water (or stock) to cover the vegetables by about 3/4 of an inch
3. Simmer until vegetables are soft- about 15- 2o minutes.
4. Add greens about the last 5 -10 minutes to retain their bright green color
5. Puree the soup with an immersion blender (or in a blender), adding the dairy, and a big pinch of salt and pepper as you blend. Taste the soup and adjust the seasonings.
6. Serve in a shallow bowl with a dollop of crème fraiche (or yogurt) and a sprinkling of herbs, nutmeg, or pepper. Enjoy !

Brain Booster Power Shake

The ingredients in this shake will help wake up your brain and will give you the balance of protein, fat and carb's to be productive and energetic all morning.

Ingredients:

• 1cup organic milk or soy milk
• 2 -3 Tbsp cultured yogurt or Kefir( optional)
• 1 scoop of Energy First vanilla whey protein powder
• 1/2 C. Frozen fruit ( berries offer the most anti-oxidant value for the least sugar..)
• 1Tbsp Flax seed meal or ...or 1 tsp flax seed oil or orange/lemon flavored fish oil
• dash of stevia or xylitol for sweetening..
• 1 tsp of vanilla or other flavor extract

Directions:

Blend together for 30 seconds or until smooth and creamy.

Gluten free Banana Bread

Gluten-Free Chewy Banana Bread

When we have an excess of bananas on hand, I peel and freeze them and then whip up this recipe. I have shared this with my 16 yr old son and his buddies to oohs! and aah's! It's good. Make an extra batch and freeze it.

Ingredients:

4 ripe bananas (up to 2 cups mashed)
2 eggs
3/4 cup date sugar
1/4 cup Rapadura
sprinkle of stevia extract powder
1/2 cup (1 stick) butter, melted
1 cup coconut milk
1 teaspoon vanilla extract
1 cup almond meal
1 cup arrowroot powder
4 teaspoons baking powder
2 teaspoon guar gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground coriander (optional)

Directions:

This makes 2 loaves. Preheat oven to 350. In a large bowl, mash bananas well. Add eggs, sweeteners, melted butter, coconut milk and vanilla. Mix well. Add almond meal and arrowroot, baking powder, guar gum, baking soda, salt and optional coriander. Mix well. Batter will be thin. Pour into 2 greased loaf pans. Bake approximately 40 minutes, or until toothpick inserted in middle tests clean. Refrigerate. This is pretty chewy while warm, but firms up after refrigeration and tastes very yummy. Add some nuts for added flavor and texture. Adapted from a recipe in The Gluten Free Kitchen by Roben Ryberg.