People often tell me they don’t know what to eat, especially when convenience and junk foods are so readily available everywhere they go. How we eat is fast paced and on the run. Confusion and lack of time are popular defenses for our poor food choices and eating habits. However, a willingness to learn and making wellness a priority are more critical factors. You would educate yourself for any job, hobby, or sport that you were interested in pursuing. What is more important than educating yourself on how to eat for wellness? Making healthier food choices becomes easier when you ask yourself these questions:
Is it natural: fresh, live, whole food? Or is it refined and man-made containing unnecessary sugar, bad fats, chemicals, hormones, antibiotics, MSG, colouring, preservatives and other undesirable additives?
- Is it natural: fresh, live, whole food? Or is it refined and man-made containing unnecessary sugar, bad fats, chemicals, hormones, antibiotics, MSG, colouring, preservatives and other undesirable additives?
- Does it offer positive nutritional value (protein, vitamins, minerals, fibre, enzymes) or is it “empty calories” that contribute little or no nutrients
- Does it cause physical stress when my body tries to process, eliminate, or in the worst case, store all the resulting toxins.
Below are three tried and true recipes using natural, easy to find ingredients that will help you on your healing journey through life.
Creamy Squash Soup with Nutmeg and Cinnamon
Serves: 6-8, Prep. Time: 15-20 mins / Cook Time: 1 hour
1 large butternut squash, peeled and chopped
3 sticks of cinnamon
12 cups water
¼ tsp nutmeg
1-2 apples, peeled and chopped (optional)
Instructions: Boil the butternut squash in the water with the cinnamon sticks for 30-45 minutes.
Puree the squash with a little of the water (reserving the remaining water).
Put the pureed squash back in the pot, and add extra water as needed to produce the soup consistency of your choice.
Add the nutmeg and simmer for another 10-15 minutes. For a sweeter soup add 1 or two small apples at the beginning.
Chicken and Vegetable Casserole
Serves: 4, Prep. Time: 15 mins / Cook Time: 1 hr
2 boneless chicken breasts cut into pieces
2 potatoes, chopped
1 sweet potato, chopped
2 onions, chopped
1 cup broccoli, chopped
1 cup water
1 tsp Herbamere
Dash of Sea Salt
Instructions: Place all the ingredients in a casserole, cover and cook at 350ºF for 1 hour. Serve with steamed brown rice or millet.
Crepes with Apples and Cinnamon
Eating apples with your meal is like taking a digestive enzyme as the pectin in the apple helps break down your food.
1 2/3 cups Oat flour (you may substitute Rice or Millet flour)
1 tsp arrowroot baking powder
1/3 cup Olive oil
1 cup apple juice
¾ cup + 3 Tbsp Rice milk
2 eggs, or 2 Tbsp flax powder and 2 Tbsp water, or egg replacer (optional)
Mix all of the above ingredients in a blender. Heat a skillet to a medium to high temperature. Test that the pan is ready by putting a drop of cool water on the skillet. If the water beads then the pan is hot enough.
For each crepe, pour a third to half cup of batter onto the hot skillet. Cook until you see bubbles begin to appear on the surface (3- 5 min.) and then flip them over. This recipe will make approximately 16 medium crepes.
Set the crepes aside and keep them warm in a covered dish in the oven.
APPLE AND CINNAMON FILLING
Prep. Time: 10-12 mins / Cook Time: 15-20 mins
½ cup ghee ( ¼ cup olive oil for the non dairy vegetarians)
½ cup brown rice syrup
2 cups finely chopped apples
3 Tbsp cinnamon
¼ cup chopped almonds
Heat the oil or ghee and add the brown rice syrup. Stir until the syrup softens. Add the apples, cinnamon and chopped almonds. Cook for about 15 minutes on a medium heat or until the apples are softened.
To ASSEMBLE THE APPLE CINNAMON CREPES – Take a crepe and pour the desired amount of filling to still be able to roll the crepe or fold it in half. Place three crepes on a plate which has been dusted with cinnamon all around the edges. Serve as is or with additional maple syrup on top, or a little plain yogurt.
Good Ideas! Serve as a breakfast item brunch, dessert or use the crepes as a bread to eat with meals with yogurt or tahini spread.