Here's Something Genius!

         I LOVE smoothies. Why do I love smoothies? Many reasons. First of all they are sooo easy and quick to make. Second, you can put anything you want in them and make them as healthy or unhealthy as you like. I don't know how many times I've added flaxseed, hempseed, greens powder, even powdered glucosamine sulfate! to some fruit, maybe even some leafy greens, and almond, hazelnut, coconut, rice or goats milk (sometimes just water!), and had the results be delicious, sustaining and satisfying. It's one of my favorite breakfast choices and while I could sing about my love and appreciation for smoothies from the rooftops; over the years I have discovered one major flaw with them. What is this flaw you may ask? Well, I'll tell ya. 

        Smoothies are a great option during the warmer months of the year but when it comes time to turn up the heat, warm up your car a few minutes before you leave and start bundling up and wearing more layers, they become less appealing. Not because they don't taste as good, but because they aren't conducive to keeping warm. They can make you stinking cold! and who wants to walk out their door in the morning cold? I know I don't. That's why I never eat them in the winter. I found it a shame though that a breakfast option that has served one so well the rest of the year, should have to be discontinued for that reason alone. So, I decided it was time to make a change. The result? A genius discovery which I would like to call a hot smoothie! My apologies if you are the official inventor or are a personal friend of theirs. The idea is to make a smoothie like normal - place ingredients in blender and press blend – then add a step by heating the blended substance in a small pot on the stove. Be sure to stir continuously and not heat too high or too long so you can keep as many of the enzymes alive as possible. Let me share photos and a couple variations of my version of the hot smoothie.

Hot smoothie #1 – Ugly Betty: (Doesn’t look pretty but tastes good.)

1 banana

¼ cup blueberries

½ pomegranate

1 tsp cinnamon

1 tbsp greens powder

1 tbsp ground flaxseed

½ cup Liberte coconut yogurt

¼ - ½ cup water

1 tsp vanilla extract

Place all ingredients in a blender or food processor and blend. Pour the result into a small pot and heat it over medium low heat on the stove-top to your desired temperature. Pour into a mug and enjoy!

Hot smoothie #2 – Apple Cinnamon Joy!

1 apples

4 dates

1 – 2 tbsp cinnamon

1 tbsp greens powder

1 tbsp grounds flaxseed

1 tbsp liquid honey

1 tsp ground cloves

½ cup goats milk

1 tsp vanilla extract

Topping:

1 tbsp unsweetened coconut flakes

Walnuts

Blend all ingredients (excluding the topping) in a blender or food processor. Heat on stove-top and sprinkle the topping on top! Serve in a Christmas-style mug (this step is essential) and enjoy! Merry Christmas! Unless you’re in the states, and you just had Thanksgiving.

* A note about greens powder. The first link will take you to the greens powder I use. The second is another brand and just further explains what it is good for.  I consider a greens powder to be like a whole-food multi-vitamin. It's good insurance to add to an already healthy diet and exercise regime. It is particularly high in B vitamins which is the main reason I use it. http://public.naturallynovascotia.com/products/viewproduct.asp?productid=182, http://www.greenspowder.net/ 

I remember!

               It's Remembrance Day so I am going to remember to write a blog post. I know it has been an infinity since last I wrote. My excuses include looking for a new place to live and moving. Soooo let me get you all caught up! First of all I am now, officially, an R.H.N. I received my certificate in the mail in October. When it came through the slot I suddenly became very nervous and couldn't open it alone. So I called my Dad and opened it with him over skype. It was a magical moment. Here is a snapshot of me with my official certificate.

        Yes, I am a nerd. For those of you who don't know, I got food poisoning the eve of my final exam and was quite ill. My roommate had to type for me for a while as I tried to finish the pile of 14 case studies I had to have finished for the next day. I was up until 4 in the morning and had to get up at 7. I have no idea how I made it through that day, but I did. Yes, I broke all of the laws of health to do so but unfortunately it had to be done. My brother commented on the irony of getting food poisoning before a final exam for natural nutrition. I felt the irony. Quite keenly. However, it feels very good to be done school and to have something to show for all the blood, sweat and tears. You know?

Anyways, on to food. I awoke to a very rainy, and very windy Hailfax this morning. So, I decided to make pancakes. Of course. The process went wonderfully until I went to cook them on the stove top. I wanted to make them totally vegan so I used coconut oil on the pan to go underneath the pancakes. However, what I didn't consider is that coconut oil has a low melting point and dissipates quickly. That, plus pans that are not non-stick ones, equals a very frustrating mess and me resorting to butter in the end. Lets just say that one of my pans is in the sink right now soaking with 3 half pancakes on it, and no pictures were taken. I promise they are delicious! You can ask my roommate. You'll just have to use your imagination as to how beautiful they can look. You should send me your pictures! Just don't use coconut oil in the pan. Here is the recipe:

Apple Cinnamon Pancakes

Wet ingredients:

4 small Dox-Orange apples peeled and sliced

4 tbsp raw almond butter

1 1/2 cups almond milk

1/4 cup olive oil

Dry Ingredients:

1 cup dark buckwheat flour

1tsp xantham gum

2-3 tbsp ground cinnamon

1 tsp baking soda

1tsp baking powder

Small handful of ground flaxseed

Mix wet ingredients together in a food processor. Mix dry ingredients in a separate bowl and add wet ingredients. You want a thick but pour-able batter. 

Top with honey, maple syrup, jam, nut butter or yogurt and enjoy! Seriously good. 

The last recipe I want to share is something I decided to call "Curried Kale Casserole." 

Ingredients:

Small bunch of curly kale, sliced.

2 or 3 small organic carrots, chopped.

1 small onion, chopped.

1 cup of green lentils, soaked.  

1 cup of long-grain brown rice

1 -2 tbsp of curry powder

1 tbsp red pepper flakes

1 large handful of fresh dill

1 tsp black pepper

Goat feta cheese

Soak lentils over night. Cook rice. Lightly steam carrots in a separate pot. 3 min. Drain rice and add lentils, herbs and spices with a little water. (You want to keep it moist). Add veggies to the combination and stir periodically to allow the kale to soften and the flavors to soak through. Add seasonings to taste. Serve and enjoy! Sprinkle some feta cheese on top for added flavor and texture. 

Cooking time is approximately a 1/2 hour. 

Some of the herbs and spices in this recipe not only have a strong flavor but are also beneficial to  circulation, which makes this recipe great for the colder months of the year. See the following links for more information about herbs and warming and cooling foods: 

http://www.herbs2000.com/h_menu/1_wisdom.htm

http://www.pingminghealth.com/article/581/warming-and-cooling-characteristics-of-common-foods/

Just a note about oil: http://www.marksdailyapple.com/healthy-oils/

I would suggest never heating any oils except olive oil, coconut oil and 'real' butter. Olive oil should never be heated past a medium-low temperature and coconut oil never past medium-high. The reason for this is because a higher temperature can hydrogenate the oil which then makes it detrimental to your health as opposed to beneficial. A good tip is to add a little water to your oil when cooking so that the heat will evaporate the water first, extending your cooking time. I would also suggest avoiding canola oil altogether. Here's why: 

http://www.electroherbalism.com/Naturopathy/Therapies/Diet/FatsandOils/ProblemswithCanolaOil.htm

That's all for now folks!