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Posts Tagged ‘Vanilla NuStevia’

Healthy Thirst Quencher: Coconut Water– the natural “ade”

Posted in Recent Posts, Recipes, tagged , , , , , , , , , , on August 10, 2010 | 4 Comments »

I drink a lot of liquids. I start off my breakfast with 24 ounces of fresh, raw vegetable juice, and I recently have found that bottled carrot juice, although unfortunately pasteurized, is the equivalent to my coffee.  That being said, one of my favorite ways to stay hydrated is coconut water.

Coconut water is naturally high in electrolytes, making it my favorite pre, and post-workout beverage. With more potassium than a banana, it knocks the socks off  chemical-ridden sports drinks that are typically loaded with unnatural ingredients, and sugars, and very high in sodium.  It troubles me to watch my younger brother down a few sport-”ades”, because he “needs” them for his workout.  Granted, I understand that they are all beautiful colors, but… um… Trust me, the last thing our body needs after a strenuous workout is a few bottles of liquid chemicals.

Coconuts… specifically, fresh, young Thai coconuts are my favorite thirst quencher/”sports” drink.  You really can’t beat Mother Nature’s own sports drink.  Recently, coconut water has taken the grocery shelves by storm, and although it is pasteurized, and in my opinion, incomparable to the benefits you receive when opening your own coconut, I understand that the best way to enjoy coconut water, is definitely not the most practical.

That being said, now that coconut water is on most every shelf, there is no excuse to be drinking that “other” florescent liquid, little brother.

While I love coconut water on it’s own, I am always looking for new ways to improve the health benefits of everything I enjoy.  Superior digestion is one of the keys to increased energy.  In the simplest of terms, if the body’s energy is focused on trying to break down food, you are going to feel sluggish (you know how you lose steam after eating a heavy meal…?). That being said, probiotics, i.e. healthy bacteria, aid in digestion, and support a healthy immunity.  So I figured, why not combine the two!?

Ultimate Coconut-ade.

6-8 oz Coconut Water

1 capsule live probiotics (I like Udo’s adult Probiotics)

Blend (or the probiotics will just float on top)

Serve chilled for a hydrating beverage with a deliciously delicate milky flavor.

Although a raw young coconut is ideal for optimal energy, a pasteurized coconut drink (like the ones running rampant in most groceries) will suffice! Drink Instead of sports drinks…

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Don’t forget about the contest!

P.S. Don’t forget to enter for the chance to win $21 +Free Shipping of my absolute favorite Vanilla Stevia there is on the market. The kind folks at NuNaturals are awarding (4) of my readers some great stuff.  Definitely check it out!  Stevia is wonderful if you are trying to avoid sugar, and other artificial sweeteners.  Zero calories, I love to add the Vanilla Stevia to my coconut shakes, and cart around packets of Stevia “just in case” I am in the need for sweet.  Trust me, with amount of running around I do these daysl, I get pretty darn excited for my traditional hot cocoa in the AM.  It is 105  degrees in Texas, but my office is about 2 degrees.

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Raw Anti-Pasta Salad. Eating Healthy at an Outdoor Function!

Posted in Recent Posts, Recipes, tagged , , , , , , , , , , , , , , , , , , on July 1, 2010 | Leave a Comment »

I recently made the trek back to New Jersey to attend a family reunion hosted down at the lovely New Jersey shore (not to be associated with the TV show, thank you very much).  It was a crazy weekend, jam packed with what resulted as too much time in the airport and not enough time doing what I love… spending time with my favorite people, and sharing fun recipes and health facts with ya’ll!

Every year the family gathers in from Manhattan, San Diego, Florida, New Jersey, Austin, New Hampshire, and even Thailand, so it is always pleasant (and hectic) to see 28+ of us in one place.

While we are all scattered about throughout the weekend, the one thing that connects us, and has always connected us, is food.

There is never a shortage of food at our family get-togethers.

Never.

Family gatherings of this type seem to warrant the “o.k.” to indulge in the All-American diet.  With the family consuming immeasurable amounts of pizza, hot dogs, burgers, cheese and chips… I tend to stick out, just ever-s0-slightly, like a sore thumb.  If you ever run into this situation, which I assume many of you will, especially as summer gets into full swing…

Try not to worry…

There are some “easy” remedies for feeling ‘out of place’ at an All-American foodie function.

Remedies…

1.    Ask your host to put aside some undressed salad for you.  My family knows to do this already without me even having to ask.  A couple of years ago though, they looked at me in disbelief—now it is just common knowledge that I will probably be dressing my own salad.  Why ask them to put aside some naked greens?  More often than not, salads are dressed with prepackaged and/or creamy dressings.  These dressings have a number of unwanted ingredients you will probably want to steer clear of (even the homemade ones). 

- Easy “American” dressing… mix olive oil with the mustard available on the hot dog dressing table.  If there is any honey on hand, you can easily sweeten it up with a touch of honey, raw agave (or… if your like me and carry NuStevia with you, Stevia!)  *Get 15% off your NuStevia order by typing in BLG710.  Offer expires today (07/01/2010). 

2.    Bring along a ripe avocado, or a little of your favorite olive oil, or dressing.  Carry in a small Tubberware and stash in the fridge when you get there.  If I am just bringing olive oil, I don’t bother storing it in the fridge.  If salad is the only healthy option, pop on the avocado and/or dressing.

3.    Offer to bring something for yourself and the guests to share.  Explain to your host that you hate to be a pain, but would love to bring something because… you have allergies, or certain dietary restrictions, or you’re a vegetarian, or (fill in the blank).  Tell them to please “not to worry” about you… and that you think he/she will absolutely love your (fill in the blank).  Tell your host that you are so excited to get her/his feedback on this dish, and even more excited to see them!

4.  Don’t get caught up in the guilt of not indulging in something that doesn’t suit you!  My uncle makes delicious smelling organic muffins, cakes, everything…  I love breathing in their sweet and creamy aromas, but I do not eat them.  I cannot be stressed about someone being offended that I will not be able indulge in their labor of love.  I hate to disappoint, but there has to be another way to show my love, rather than eat a muffin that will leave me feeling weighed down.  They do smell marvelous though.

4.  Bring along your own healthy dessert.  I always carry dark chocolate.  I bring enough to share, just in case someone asks! (They always do!)

5.    Want to feel apart of the crowd?  I love condiments (ketchup, and BBQ sauce).  One of the ways I have always prevented myself from feeling “left out,” is by dipping my grilled veggies into my favorite condiments.  Many people are surprised to find that they crave the sugary condiments more so than the food that they are using to dip into it.  Ketchup, and the like, are not healthy (they are all sugar), but I like to keep life fun (and yes, you can do this with ketchup.  I swear!)

6.    If you are at a family function, where you may have more say in the way food is being managed, help in the kitchen and make do with what you have (or what is close by).  Some of the most commonly grilled veggies of the summer are zucchinis and summer squash.  With a simple carrot peeler (all that was on hand), you can whip up a fun summer salad that is worlds more exciting than your typical mixed greens.  Snatch some sun-dried tomatoes from the anti-pasta dish, garlic from the kitchen, and toss in some of your other favorite raw veggies.  If burgers are on sight, you better be sure that there are onions (and tomatoes) too.

7.  Bring along your favorite raw nut bar!  I am not a huge fan of packaged goods, but to be on the safe side, and to avoid starvation if there is nothing available to you… stash a (enter: favorite healthy, raw, snack bar here), or dried apple chips in your bag. 

Lucky for me, I had the luxury of making a trip to the local grocer, but I tried to use ingredients that would be more likely to be readily available at a summer BBQ.

Makeshift Raw Anti-Pasta


2 zucchini, shredded with a carrot peeler

1 summer squash, shredded with a carrot peeler

1/3 cup sliced red onion (snatched from the hot dog station)

14 sun-dried tomatoes, soaked for 30 minutes, rinsed, and chopped, (especially if they are marinated in an unknown substance)

2 handfuls of mixed greens on hand, (I used arugula)

1 garlic clove, chopped

Toss with 2 tbsp cold pressed olive oil, add in avocado, (if you choose, and then lower the amount of olive oil used), and balsamic vinegar (optional)

Sea Salt to taste

And there you have it… a raw “American” makeshift anti-pasta

P.S.  I did not have the luxury of having a blender, but if you do… combine the sun dried tomatoes, olive oil, and 2 tbsp of water in your blender or Magic Bullet.  Blend until creamy and smooth, and toss with your remaining ingredients.  Easy and delicious!!

What do you do to stay healthy at a outdoor “All American” function??

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Rice: White vs. Brown. Good vs. Bad?

Posted in Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , on April 23, 2010 | 17 Comments »

As a society, we tend to associate sushi, and asian cuisine with health. However, a lot of these supposed “healthy” meals, contain a grandiose amount of rice (and sugar, but that’s another discussion).   In fact, it seems that most Asian cuisines serve up a side of rice, regardless of the entree.  I also tend to find many vegetarians supplementing other more nutrient dense foods, for rice.   In 2002, Americans were consuming roughly 27 pounds of rice per person. I can only imagine what it is now.

That is a lot of rice!

The most commonly cooked, (and eaten) rice, is fluffy and white.  If your rice is white, it means that the grain has been milled, and the bran removed.  However, it doesn’t stop there.  Most rice is refined, and/or polished.  After the initial milling process, rice may be bleached, cleaned and shined– so that it has a beautiful pearly-white, coat.  This rice is even sometimes oiled, and coated– making it “look” even more spectacular.

However, although white rice is an American staple, white rice is far from spectacular for us.

Why Are We On A White Rice Bandwagon?

There are a few reasons why white rice is more common than brown rice.

  • For starters, the average rice, which has been bleached, bathed, shined, and glossed, looks more appealing to the the naked eye. We are human, we tend to like aesthetically appealing things.  White rice looks more pristine and perfect than brown rice.  
  • White rice, cooks more quickly than brown rice. We want fast service, both at home, and when dining out. We want food to appear before our eyes, the moment we decide we are hungry.  White rice can be cooked lickity-split.  Brown rice takes longer.
  • White rice is more shelf-stable. Because white rice is more processed than brown rice, it loses most, if not all of its nutrients.  For the same reason that a shelf-stable, pasteurized juice, can last forever in a warm, pantry closet, so can that box of rice. Unrefined, unprocessed, rice contains a nutritional oil, that can go rancid if left out for too long.  White rice is devoid of this nutritional oil, (and devoid of most nutrients).  A food without nutrients is a “non-living” food.  Non-living foods can last quite a long time.  (No one worries about the Twinkies going bad…).
  • Rice, like white bread, is cheap and filling. (However, because it is not nourishing, it only makes us feel full, not satiated).
  • Consuming white rice used to be a status symbol. Years ago, in Asian cultures, white rice was seen as more prestigious than brown rice.  Brown rice was thought to be seen as a peasants food.

Although white rice may seem more cost effective, more efficient, and even more attractive, white rice is a processed good.  It is lacking nutrients, and it is converted into sugar, and then stored as fat in the body.  It has no nutritional value, and thus makes us feel full fast, but we do not feel satiated.  It is also responsible for causing bloat, and digestive upsets.

What about Brown Rice?

Brown rice is better for us, as it is not traditionally as processed.  However, brown rice is still not the most nutritious of foods.

Why?

Rice is constipating. Period.

Many people are beginning to discover that they have an allergy to gluten. Unfortunately, most gluten free products are made with rice. When the body cannot readily digest, breakdown, assimilate, and eliminate something, it causes the body distress.  Thus, bring on the allergies.  Rice, although “gluten” free, is sticky and gelatinous.  We want to avoid foods that are sticky, and devoid of nutrients, and instead nourish out body with foods that can be broken down, assimilated, and eliminated.  A happy digestive system, is a happy body.

Lucky for us, there are other more nutritious, and “gluten-free” foods that we can nourish the body with. These “grains” are delicious, and are mush easier to digest that gluten containing grains like wheat, and sticky grains, like rice.

Alternatives to Wheat, White Bread, and White and Brown Rice:

  • Amaranth- high protein, high iron, high calcium, high in the B vitamins, and other minerals
  • Buckwheat- Assortment of B vitamins, high in potassium, and a good source of calcium, manganese, and phosphorus
  • Millet- Most alkaline, and least congesting, it is a good source of some of the B vitamins, like niacin, and riboflavin, and it is rich in iron, magnesium, and potassium.  (This guy is warming to the body on cooler days).
  • Quinoa- high in protein, iron and calcium, and a good source of B vitamins (This guy cooks quickly, and is a great side dish).  Here is a simple recipe!
  • Corn- Easier to digest than wheat products, but avoid genetically modified corn by purchasing organic corn, and corn products.  Eat raw corn for a sweet, crunchy treat.

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In most cases you can cook, and flavor these grains just as you would rice.  Millet can be a warming breakfast during colder months.  Sweeten with a touch of Vanilla NuStevia, or Pure Maple Syrup.

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What are your favorite grains?  How do you prepare them in flavorful, and delicious dishes?

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Valentines Day, Raw, Cashew Fudge Ice Cream

Posted in Recent Posts, Recipes, tagged , , , , , , , , , , , , , , , , , , , on February 14, 2010 | 7 Comments »

Happy Valentines Day.  Or February 14th.  Which ever you prefer.

As many of you will be dining out, (or dining in)… fine, rich, foods may be on the menu.  Depending on where you spend your evening, it is inevitable that dessert be on someone’s agenda.  In fact, marketers rely on us to snatch up heart-shaped chocolate boxes for significant others, or perhaps a pint of Ben and Jerry’s ice cream (for ourselves).

Good news.

A rich, and heavenly, dessert, does not need to be laden with cream, eggs and sugar.  In fact, quite the opposite.  Below is a raw, vegan, and heart-shaped fudgesicle, (or ice cream, if you will), that I whipped up for a chocolate-loving Valentine of mine.

  • Soak 3-4 Medjool dates in warm water for a few minutes.  Remove pit.  Roughly chop.
  • In your high speed blender, add 1 cup of raw cashews
  • Add in 1/4 cup of warm water, and blend (depending on your blender, you may need to add more warm water).
  • Add in your dates,
  • 3 tbsp of raw cocoa powder, (or any unsweetened cocoa powder will do),
  • finish it off with 20 drops of Vanilla NuNaturals NuStevia

Blend until you have a thick, and chunky paste.  It is okay to have chunks of date or cashew- it makes it more Ben & Jerry’s-esque.  Scoop out the mixture into a unsprayed, heart-shaped baking pan, and place in freezer for 1-2 hours.  Carefully remove your fudge ice cream, with a knife.  They should easily pop out.  Arrange on a plate, and place back in the freezer until ready to serve.  (This recipe would also look beautiful if you re-blended the frozen treat, and served it in a parfait glass).

This dessert combines beautifully with raw vegetable dishes, nuts and dried fruits.

A gift for my Valentine.

Since we are in the holiday spirit, I just thought I point out that I love tulips.  Let me rephrase that– I love planted, flowers.  They live longer.  What is more charming than giving a friend, or significant other, a gift of flowers, that lasts longer than a few days in a vase.  One of my best friends in high school, gave me the most gorgeous, planted, gerber daisy for my birthday, a few years ago.  Obviously it made an impression.  I still remember it.  Sometimes those, are the best gifts.

Happy Valentines Day!

*This recipe was inspired by a gorgeous, vegan.

How was your Valentines Day?  What is your favorite dairy-free treat?  Do you have a favorite recipe that you treat guests to?

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What else is in that bowl of milk and cereal?

Posted in Recent Posts, Recipes, The Truth About Dairy, tagged , , , , , , , , , , , , on January 22, 2010 | 10 Comments »

PART THREE of the MILK SERIES

Your Average Milk…

Milk is pasteurized.

When milk is pasteurized, it is heated to a temperature that kills off the majority of bacteria that could exist in an unpasteurized milk.  However, pasteurization also destroys good bacteria (probiotics), vitamins and minerals. For this reason, we usually see milk on the shelves of our grocers exclaiming: “Fortified with Vitamin ___”.  This is because, the majority of vitamins and minerals were destroyed during the heating process, and the milk industry needs to add something back to the milk, in order to make it “nutritional.”

In addition to this, milk is almost always fortified with Vitamin A, in the form of retinoid. Retinoid is derived from animal sources and has been linked to bone fractures. Do not get me wrong; Vitamin A has many wonderful characteristics.  However, Vitamin A, in the form of retinoid, does not.  Carrots, on the other hand, contain beta-carotene, which is wonderful and friendly source of Vitamin A.  Vitamin A, that has been derived from a plant source, is essential to our well-being.

What else are you pouring into your cereal bowl? I will not even attempt to touch upon the mistreatment of animals raised for milk, meat and eggs.  However, I will say, it is NEVER a good idea to buy or ingest dairy products that are inorganic. Why?  Unless you are running down the street to your local farmer, “Big Food” Milk Manufacturers are producing milk that are swimming with antibiotics, hormones, potential chemicals, etc.

Ever pick up antibiotic, vitamin or supplement container and see where it says:  “Warning, do not use if pregnant or nursing…”?  This is because the food, minerals, chemicals and toxins that we ingest, while pregnant and nursing, are the same “nutrients” that will ultimately be used to nourish the offspring being nursed.

This same rule applies to our dear friend, Bessie.  Big Food gives her antibiotics to stay alive, in a harsh and overcrowded living environment, and hormones– so that she will able to keep producing more and more milk… and guess what goes into that milk that your pouring into your cereal?  Yikes!

While antibiotics can have a number of debilitating affects, including killing off good bacteria, hormones interrupt the normal function of the body.  For those women that have been on any type of hormonal pill, you know that is has the ability to change the way your body functions and your mood, swings.  Hormones are not something you want to be pouring into your cereal.

Additionally, Milk is highly congesting. As aforementioned, in a previous article, due to milk’s potent casein levels, it is extraordinarily difficult to digest. Because of this, the body reacts and creates high levels of mucous. Individuals suffering from consistent sinus infections or asthma related illnesses should NEVER touch milk with a ten-foot pole.  Milk will help exacerbate the issue by aggravating the mucous membranes and creating more mucous. Not fun.  Not cool.  Not good for easy breathing.

Decreasing dairy in your diet does not mean that you have to give up the tastes that you love.  Heck!  If I had to do that, I would be one unhappy camper. Instead… I get creative in the kitchen.  It is amazing the results when real ingredients are involved.  Click here, for suggestions on milk alternatives…

And…Don’t–  Not even for a second, think that just because you can’t have milk, that you can’t have your cake and eat it too. What fun would that be?  Here is a fantastic milk-free, all natural fudge recipe brought to you by gorgeous vegan and creative cook, Katie.

Traditionally, fudge recipes consist of butter, milk, sugar, chocolate chips, and the like… this recipe has none of the buttery guilt, but still manages to taste absolutely sinful.

Chocolate Fudge by Katie (and adapted by Lauren)

  • 3/4 cup raw walnuts
  • 1/4 cup raw pecans
  • 8 large Medjool dates
  • 2 tsp NuNaturals Vanilla NuStevia
  • 2 tbsp Raw Unsweetened Cocoa Powder
  • 2 tbsp hot water (may be necessary if using a low powered blender or Magic Bullet).

Depending on the power of your processor or blender, I split these measurements in half–  First, blending 1/2 cup nuts until sufficiently chopped into dust, and following it with the dates.  When those ingredients were mixed, I added the remaining ingredients and 1 tbsp of hot water.

In the next batch, I switched out the cocoa for raw carob, hence why some of the pieces are significantly darker.  Also, depending on your love for chocolate, you may wish to add more than 2 tbsp of cocoa to the mixture.  The original recipe calls for more chocolate.

This fudge recipe is truly to die for, and it proves that the words: “all natural” and “dairy-free” can be entirely synonymous with DELICIOUS and mouth-watering.

Thanks Katie, for sharing your recipe!

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For those of you that follow the rules of combining, this recipe combines nicely with other dried fruit and nut dishes, as well as, raw vegetables, fresh salads, and bananas.

What is your favorite dairy-free, dish??


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