The gut plays a major role in our health and happiness, however, due to the cultural habits of today’s world, many people experience imbalances in the gut that show up as allergies or disease. In this talk we will learn what the gut microbiome is, what it used to look like in the recent past versus today, and how we can move forward in order to heal ourselves by using food as medicine.
This latest dish was inspired by a local eatery, Earth Girl Goodies, designed as a complete protein that is completely delicious. This dish is completely vegetarian and can be made with vegan substitutes, if desired. The best part about this dish is that it is super nourishing and packed with flavor! Check out the recipe bellow to taste for yourself ❤
1 1/2 Cups of Quinoa, rinsed
2 tbsp Extra Virgin, Cold-Pressed Olive Oil
1 tsp of Himalayan Pink Salt
16 oz Organic Greek Yogurt
3 Cloves of Garlic
2 tbsp Olive Oil
1/2 of a Lemon
Himalayan Pink Salt
1 tbsp Mint
To begin, bring 3 cups of water to boil, add quinoa, cover with a lid, and turn down to medium heat. Follow the instructions on your falafel mix. Most add several cups of water and ask you to let the mix soak for about 10-15 minutes. Once your quinoa is done, take off of heat, drizzle with olive oil and salt, then set aside.
Meanwhile, begin to prep your tzatziki by placing the yogurt into a medium size bowl. Then, peel and finely chop your cucumber and garlic. Add cucumber, garlic, salt, lemon, and olive oil into the yogurt and mix well.
Once the falafel mix has absorbed the water, begin to make 1/2″ thick patties. Fry in coconut oil over high heat for 2-3 minutes or follow instructions on the box.
To make your dish add quinoa, tzatziki, falafels, and your choice of toppings to your bowl ( I highly suggest using all of them 😉 ).
We all want beautiful, glowing skin. It carries a lot of weight in a first impression and it also seems to be one of the first things we criticize about ourselves if it isn’t flawless. If you are one of those people who seem to have tried everything on the market to get rid of acne, age-spots, dark circles, and redness, but nothing seems to work, try some of these methods bellow. Your skin is the largest organ in your body and many of the external impurities or “imperfections” are related to internal imbalances.
TIP #1 Hydrate
Hydration may seem like one of the most obvious things we can do for our skin and our entire body, but it is one of the most commonly over-looked steps when it comes to healthy, glowing skin. The key here is that when you keep your body well hydrated through out the day, your body can more efficiently flush out toxins through your kidney’s and liver. The best way to do this is to start your morning off with one of the following:
Can of Coconut Water
Fruit-Infused Water (Strawberries, lemon, and mint in the picture)
Warm water with lemon and/or ginger
Be sure to drink one of these thirst quenching options at least 15 minutes before you eat anything. Then, be sure to drink water through out the day. There is no real recommended amount of water, despite false-scientific studies; just drink when you feel thirsty and remember to hydrate often.
TIP #2 Superfood Vitamin C Smoothie Bowl
Seriously, this is one of the most delicious ways to support your body. Vitamin C increases your body’s collagen production which will reduce darkness, age spots, increase elasticity, and heal your skin from within! Not to mention the long list of benefits of the superfoods, which load up the body with much-needed nutrients.
Here is the ingredient list: Blend 1 mango, 1 orange, almond milk, 1 banana. Top with: goji berries, hemp hearts, strawberries, flax seeds, and chia seeds.
TIP #3 Eat Your Greens!
The best thing you can do for your entire body, not just your skin, is to eat your greens. Eating 3-4 servings of greens daily is known to improve your immune system, increase your life span, reduce disease and inflammation, and make your body feel good! It’s best to eat your greens raw as much as possible, so that the heat sensitive nutrients stay in-tact. My personal favorite way to do this is to add greens to my smoothies, add a salad to my dinner, or add greens to my carrot juice (side note: carrot juice is packed with carotenoids which have anti-inflammatory properties that tighten skin, even skin tones, reduce scarring, prevent wrinkles, naturally moisturize, and improves digestion). Keeping a regular routine of eating your greens will serve you and your body for the rest of your life!
Thanks for taking the time to read this post! If you are curious about what your body might be telling you based on where your impurities is on your face, click here to learn more about what you can do to support your body.
As always, feel free to leave questions and comments bellow!
Looking for a way to spice up your salad? Check out this recipe!
A sweet rendition of flavors with creamy avocado, sweet and tangy peach, with a zesty chicken and a little bit of spice.
Partial Head of Romaine Lettuce
1 Bell Pepper
1/4 cup non-gmo organic corn
1/4 cup black beans
Goddess Salad Dressing
1/2 chicken breast
2 tbsp coconut oil
A pinch of salt
A pinch of pepper
1/4 tsp Chili Powder
1/4 tsp Turmeric
1/4 tsp Cayenne
1/4 of a Lemon
Take salad fixings, chop, and mix well. Take a pan and add coconut oil on medium high heat. Add chopped chicken into the pan and add spices. Mix well. Cover chicken with a lid and turn on medium heat. Let chicken sit until cooked to your liking. Once complete, take chicken of heat and add to salad.
MATCHA ❤ The new love of my life is high in antioxidants, Vitamin B-complex,E, K, A and other trace minerals. It is also rich in polyphenols, chlorophyll, L-theanine and theophylline. The elements of matcha help to boost the immune system. The high antioxidant components help diminish free radicals in the body which allows the body to remain young and healthy looking. Matcha is a green tea which originates from Japan and has often been used for aid in diabetes, cancer, lethargy, and heart function.
Here, I have a delicious recipe for you which is full of such sweetness. The goddess milk is jam packed with highly nutritive ingredients that allow you to get that yummy, sweet taste without having to go on a sugar binge.
2 cups Rice Milk
1 tsp Spirulina
1 tbsp Matcha
A pinch of Himalayan Pink Salt
1 tsp-1 tbsp Honey
3-5 drops Stevia
Place all ingredients into a cup, stir well and enjoy ❤
“There is nothing noble in being superior to your fellow man; true nobility is being superior to your former self.”
The humble warrior teaches us to bow down to our efforts and our strength with grace and wisdom. The warrior with in us all teaches us all when to fight for what we believe in, when to stand for peace, and how to find the balance between the two.
Benefits of the Pose:
- Stretches lungs, chest, & shoulders
- Opens heart
- Releases tension in the spine & neck
- Strengthens & stretches arms, thighs, & calves
Start off in Warrior II. Take your hands behind your back and interlace your fingers. Open up your chest by drawing your shoulder blades together and your hands down towards the earth. Square up your chest to the front of the room and begin to bow forward. Allow your shoulder to rest or line up with your front knee as your hands continue to reach towards the sky. Breathe here. Relax the neck and create a micro bend in your arms.
Across cultures there is one common theme for how to achieve greater health and wellness through diet: eat your veggies! In fact, in an 8 question questionnaire regarding how long you’re going to live, the number one determining factor other than how long you, yourself, think you’re going to live is whether or not you get four solid servings of fruits and vegetables every day. Try this scrumptious veggie stirfry for a family night dinner or use it as multiple meals through out the week!
1 cup basmati rice
1 13.5 oz can of organic coconut milk
1/4 cup white onion
1/2 cup broccoli (one head)
1/2 cup crimini mushrooms
1 tbsp coconut oil
2 tsp turmeric
2 tsp cumin
3 tbsp tamari soy sauce
A pinch of salt
A pinch of pepper
1 tsp chili powder
Begin by Open your can of coconut milk and placing it in a medium-size pot. Place the pot on the stove on high heat. Once the coconut milk begins to boil, add rice, turn heat to medium, and cover with a lid. Let cook for 10 minutes or until the rice has absorbed all of the milk.
Meanwhile, line a pan with coconut oil, place on medium heat. Then, add the zucchini, carrots, onion, and broccoli. Cover with a lid for three minutes. Add spices: salt, pepper, cumin, tumeric, chili powder and soy sauce. Then, add the mushrooms and stir well. Cover with a lid again until the veggies are soft
Finish by adding a pinch of salt and a tablespoon of coconut oil to your coconut rice, mixed well.
Finally, dish up your plate add turmeric and cilantro to your rice for more bold flavor!
ARDHA CHANDRA CHAPASANA
Benefits of the pose:
- Improves balance
- Strengthens and stretches abdomen and legs
- Opens hips
- Lengthens and stretches spine
There are a variety of ways to get into this posture, as it is a very dynamic pose. To begin, we’ll take this approach: Start off in Trikonasana (Triangle), take your hand facing the air and bring it behind your back to the opposite hip (i.e. if your right hand is in the air you would bring it behind your left hip). Take your gaze forward, move the hand that is on the ground forward a couple of inches, and being to gracefully transition forward by bending the front leg. Next, straighten the front or standing leg and bend the other so that the hand by your hip can grab your foot. Then, begin to extend your foot up towards the sky like an archer’s bow. Find a drishti or gazing point and breathe here. ❤
- Keep a micro bend in the front knee so that you don’t hyper-extend.
- If you have ankle issues, keep the ankle on your floating leg flexed.
- Place a block under your hand that’s reaching for the ground if it is a stretch to get there right away.
- If you can’t reach your foot, you can use a strap.
I’ll let this recipe speak for itself…
1 Bunch of Asparagus
1 lb of Chicken
1 dozen sundried tomatoes
1 1/2 Cups Penne Pasta
1 tbsp lemon juice
2 tsp Salt
2 tsp Pepper
1 Cup Basil
1/2 Cup Olive Oil
1/2 Cup Parmesean
1 Pinch of Salt
1 Pinch of Pepper
1/2 Cup Pine nuts
3 Cloves Garlic
2 tbsp lemon juice
Begin by taking your chicken and dicing it into bite sized pieces. Cover base of a frying pan with olive oil and add chicken. Season Chicken with salt, pepper, and lemon juice on medium low heat. Meanwhile, cut off bottoms of asparagus and add then cut the asparagus in half. Add to chicken pan and mix well. Let cook and check frequently.
Get a medium size pot, fill with 4 cups of water and turn on high heat. Once the water is boiling add pasta. Let cook on medium heat for 6-10 minutes or as package directs. Once cooked, strain, and butter with olive oil of coconut oil.
To make the pesto, place basil, olive oil, salt, pepper, parmesan, pine nuts, garlic and lemon into a food processor or blender. Blend well for up to 30 seconds.
When the asparagus is soft and the chicken is full cooked, mix pasta, asparagus, chicken, pesto, and sundries tomatoes in a large mixing bowl. Once the contents is evenly distributed, serve and enjoy. ❤
YES! Kale and Cabbage have successfully been conquered by this wonderful dish to be so tasty and good! This is a great, beautiful, and colorful dish ❤ Haven’t you heard?!? You are supposed to be eating all of your colors in order to have a fully balanced diet. No, this does not include skittles.
Please comment bellow! Let me know how this tasted to you! Thoughts? Opinions?
1 Sweet Potato
1 lb Organic, antibiotic-free Chicken Breast
1 Cup Rice
1/2 Cup Cilantro
1 head of Kale
1 Bell Pepper
1 tsp Turmeric
1 tbsp Chili Powder
1 tsp Cayenne
1 tsp Salt
1 tsp Pepper
1 tbsp Olive Oil
Start your rice by taking 2 cups of water in a small pot on high heat. Once boiling, add in one cup of rice, turn down to medium heat, and cover with a lid. Once your rice is finished, remove from heat and add 1 tbsp olive oil, 1 tsp salt, cilantro, and half a lemon.
Then, set the oven to broil. Skin and dice sweet potato into bit size pieces. Place into a small bowl with a large spoonful of coconut oil. Season with a pinch of salt, pepper, and chili powder. Mix well. Place on a baking sheet lined with tin foil and place it in the oven for 6-8 min. Meanwhile, dice up your kale, mix with coconut oil, salt and pepper, then place it on the baking tray with the sweet potato and place in the oven for another 3-5 minutes.
Next, take a frying pan and another dollop of coconut oil. Add diced chicken breast to medium/high heat. Season with 1 tsp salt, 1 tsp pepper, cayenne, chili powder, turmeric, and the other half of the lemon. Mix well. Turn heat down and cover with a lid. Check frequently and stir until finished.
Take rice, kale, sweet potato, and chicken and top with salsa, sour cream, avocado, salsa, and serve!