now browsing by tag
Indian Inspired Baked Kale
Gluten Free, Vegetarian
Happily serves 2
ALL ORGANIC INGREDIENTS
1 TBSP Tahini or Almond butter
1 TBSP Coconut oil, melted
Zest of 1 Orange or Lime
2 garlic cloves, crushed
1 tsp garma masala
¼ tsp Cardamom
Optional: 1 TBSP Nutritional yeast
Optional: 1 TBSP Coconut Aminos to thin if you aren’t baking kale and just want a salad dressing.
Preheat oven at 275 degrees.
Prepare baking stone with parchment paper.
Mix all the ingredients together until smooth.
In a large bowl, pour the dressing over the chopped kale.
Mix the dressing into the kale thoroughly, spread evenly on baking stone.
Make sure the leaves aren’t overlapping, this prevents sogginess.
Bake for 15 minutes and rotate pan.
Bake for another 15 minutes, check for crispness.
If the chips aren’t crisp yet, rotate again and bake for 5-10 minutes more.
Allow the chips to cool for about 5 minutes before serving.
NanoGreens Plus Probiotic
What makes nanogreens + probiotics different?
*Green powder mixed with DE111 Probiotic
*UTI Health Support
*Pouch Form -> Nitrogen Flushed
*5 Billion CFU dose after 2+ years
*DE111 Probiotic does not require special storage conditions like many other probiotics.
*Oral administration of Bacillus Subtilis DE111 helps digest and convert sugars and fats, and helps maintain glucose, cholesterol and triglyceride levels in the blood.
How To Enjoy: Mix one scoop of nanogreens + probiotic with 6-8 oz of cold water, milk or juice. For best results, use shaker cup. Children under 12 should take 1/2 serving. Refrigerate after opening.
Servings Per Container: 30
Serving Size: 10g (1 scoop)
Amount Per Serving
Calories … 45
Calories from Fat … 10
Total Fat … 1g
Total Carbohydrate … 7g
Dietary Fiber … 2g
Sugar … 2g
Protein … 2g
Vitamin A … 2500IU
(as Beta Carotene)
Vitamin C … 30mg
Sodium … 20mg
Potassium … 130mg
Bacillus subtilis … 5 billion CFU
Greens Blend … 2250mg
Organic Barley Grass Juice, Spiruline, Chlorella
Phytonutrient Blend … 360mg
Green Tea Extract, Silybin (from Milk Thistle), Grape Seed Extract, Blueberry, Cranberry, Raspberry, Tart Cherry, Pine Bark Extract, Organic Broccoli, Tomato, Organic Carrot, Organic Spinach, Organic Kale, Bilberry, Elderberry, Pomegranate, Blackberry
Quercetin/Rutin … 100mg
Organic Rice Bran Soluble … 2081mg
Raspberry Extract … 50mg
(20% Ellagic Acid)
Organic Aloe Vera Powder Extract … 30mg
(100:1 freeze dried)
Fruit & Vegetable Blend … 930mg
(Proprietary) (freeze-dried, low temperature dried)
Organic Apple, Organic Carrot, Organic Mango, Organic Lemon, Organic Sweet Potato, Organic Peach, Organic Parsley, Organic Kale, Organic Broccoli, Organic Spinach, Organic Leek, Organic Cabbage, Beet, Organic Cranberry (Quinic Acid 6%)
Organic Acerola Cherry Powder … 175mg
(17.5% AscorbiC Acid)
Green Tea Extract, White Tea Extract … 100mg
(decaffeinated 50% Polyphenol)
Polygonum Cuspidatum Extract … 70mg
Oat Beta Glucan … 1500mg
Cinnamon Blend … 50mg
cinnamon Extract 8%, Organic Cinnamon Bark Powder
Milk Thistle … 50mg
Marigold Extract … 50mg
(5% Lutein with Zeaxanthin)
Dunaliella Salina Extract … 100mg
Enzymes … 40mg
Alpha Amylase, Bromelain, Cellulase, Galactosidase, Glucoamylase, Hemicellulase, Lipase, Papain, Protease
Lecithin … 1000mg
Lycopene Extract-10% … 25mg
Organic Lemon Peel Powder … 25mg
Organic Quinoa Sprout … 90mg
Artichoke Extract … 20mg
Organic Atlantic Kelp Powder … 20mg
(laminaria Digitata, 0.4% Iodine)
Stevia Leaf Crystals … 200mg
Other Ingredients: Natural Flavors (Plant Based), Citric Acid, Soy Phospholipds.
Vitamin D is essential to the body. A few of Best sources of Vitamin D come from shrimp, sardines, cod and eggs. The FDA has set the reference value for nutrition label for vitamin D at 400 IU’s. Therapeutic ranges fall between 400 to 1000 IU’s.
Vitamin D is a fat soluble vitamin, and actually functions more like a hormone then vitamin. It works with the parathyroid hormone to maintain proper levels of calcium in the blood.
We need vitamin D to help our bones and teeth. It also helps regulate the growth and activity of cells. Vitamin D also helps prevent excessive inflammatory immune related activity, it builds your immune system and helps protect against disease.
Vitamin D deficiency results in decreased absorption of calcium and phosphorus. Prolonged deficiency can lead to an impact on your bone mineralization, Thus experiencing bone thinning (osteopenia), bone pain and or soft bones (osteomalacia).
It is estimated that nearly 75% of Americans are deficient in vitamin D1. For many people, basking in the sun may not be an answer because of skin conditions and sensitivities. Eating oily fish on a regular basis also may not be an option, much of our seafood is over-fished or contaminated from pollution so it can be difficult to find pure sources. Surprisingly, there are several foods packed with vitamin D that are easy to incorporate into your everyday routine.
If you think you’re going to get enough vitamin D from the sun you need to have at least 40% of your skin exposed for at least 15 minutes a day. Otherwise you will need to get your vitamin D from food and or supplementation.
If you prefer to get your protein vitamins or minerals from a plant-based diet, try mushrooms. 3 ounces portobello mushrooms is 20 cal, 3 g of protein, 1 g dietary fiber, zero cholesterol, 15 mg of sodium, 300 mg of potassium and 4% of your vitamin D for the day.
Other Great Sources of Vitamin D:
Most leafy greens are high in vitamin D, but chard trumps them all. Add to your omelet or steam with garlic and onions. Try swiss chart instead of raw Kale in your smoothie and your stomach will thank you for the easier digestion.
Squash and Pumpkin Seeds
Go for Raw and sprouted!My favorite variety of pumpkin seeds are pepitas, the shelled pumpkin seed that has been roasted and sometimes tossed with spices and sea salt.
Most people remember (not-so-fondly) being forced to eat liver and onions, but beef liver can actually be delicious. Try it in chili or even mix half beef liver and half bison or beef in your favorite meatball recipe. Organic is SO Important!
Mushrooms, especially ones grown in sunlight, are very high in vitamin D. Portobello mushrooms are actually considered one of the best vegan sources of vitamin D.3
It may not be for everyone and it can be quite expensive, but caviar is also high in vitamin D. If you can’t afford a fresh tin of expensive caviar (which typically isn’t sustainable anyways), try fresh fish roe next time you go out for sushi. Many brands carry organic, sustainably roe at affordable prices.
While almonds are very high in vitamin D, many people don’t remember to eat a couple handfuls every day. Try buying almond milk instead of dairy.
Liver may turn some people off, but they can be so tasty if cooked right. Try it with Black rice, which has sautéed onions, garlic, peppers, spices and chicken livers.
Good news! Dark chocolate that has over 60% cacao content is packed with vitamin D, so the next time you have a sweet craving, indulge in a few small pieces of high-quality dark chocolate, Organic of course! Look for Cacao not Cocoa.
Asian Chick Pea Kale Salad
Vegan, Gluten Free
Happily Serves 4
1 large bundle finely chopped kale (steamed and drained)
1 cup finely grated carrots (steamed)
2 cups finely shredded red cabbage (Steamed)
1/4 cup cashew butter (or sub sunflower butter)
1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)
1/4 cup sesame oil
3 Tbsp maple syrup
Sea salt or 1 Tbsp tamari or coco amigos
1 Cup soaked and dried chickpeas (or sub Mung beans)
2 Tbsp sesame oil or avocado oil
2 tsp maple syrup
1 garlic clove
optional: red pepper flakes or chili powder
Preheat oven to 425
When preparing chickpeas, make sure they are dry – this will help them crisp up.
In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk. Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.
To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.
Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.
To serve, divide salad between serving plates and top with crunchy chickpeas. Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days