Hip and Trending Holistic Medicine

Cilantro and parsley are always on my weekly grocery list. Spend a couple bucks and you have a cheap flavor boost for so many meals. I keep them stored in an airtight glass container with a damp tea towel and I've had my bunches last for a couple weeks. Even with my favorite storage technique, I still end up with herbs leftover week after week. This list is 17 different ways you can use up the bits and pieces. One quick note. Anytime I'm blending/pureeing cilantro or parsley, I use them stems. It's a perfect way to use the entire plant and if blended well, you won't even notice. Use Up Cilantro and Parsley Parsley Parsley is my go-to for quick dressings and light sauces. I have many a people in my life that don't eat cilantro, so I find myself working with parsley only more often than not. If you can, go for the flat-leaf parsley over the curly. The flat-leaf has better flavor (and I find it easier to work with in some of these sauces). Yogurt Dressing Oliv

This recipe is a riff on my favorite vegan oatmeal pancakes, they're accented with blueberries, and boosted with beet juice. The beet juice is what makes the pancakes the beautiful pink color you see. These pancakes are hearty, substantial, delicious, and kid-friendly. especially when you dust them with cinnamon-sugar straight out of the pan, churro style. I use fresh beet juice, made with a juicer. If you're out of luck on the juicer front, play around with other concentrated juices you might have access to. Wayne has a carrot-turmeric juice he likes to buy on occasion (Trader Joe's, I think?), and that's a great alternative. Once you have the batter made, you can refrigerate it for up to a few days. The resulting pancakes aren't quite as good as when you cook them immediately, but they are pretty fantastic for a quick mid-week breakfast. Continue reading Blueberry Beet Pancakes (Vegan)... from 101 Cookbooks https://ift.tt/2E93oki March 31, 2018

Post sponsored by Lundberg Family Farms. See below for more details. I usually show up to a party with two things: wine and a vegetable-heavy dish. Even for events that are laden with greasy fried things, I'm still there with vegetables (but don't get me wrong- I'll still eat the fried things too). It's in my nature to be the vegetable lady. So, when Lundberg Family Farms asked me to develop a recipe to go with their line of tortilla chips for March Madness, I brought my vegetable game. This carrot dip is the perfect addition to your weekend March Madness Final Four party snack spread (and can be enjoyed by all- even if your bracket is busted!)   This dip features two of my favorites: carrots and white beans brought together with smoked paprika. I like my hummus but other white bean dips are just as lovely (like this dill dip !) Best of all, this dip can be made 24 hours ahead of time (in fact, it prefers it). A couple quick notes- roasting garlic is something I d

Boy have we ever soaked up the sunshine on our vacation! I wish I could bottle this warm sunny weather and take it back to Ontario with us. While we’re getting settled, I thought I’d share the next roundup of Things I’m Loving Lately . And a quick note that there will be no Ask Angela post tomorrow due to the holiday. If you’re celebrating this weekend, I hope you have a very happy Easter!! 1. Soom Pure Ground Sesame Tahini  On an impulse, I added this tahini to my Naturamarket.ca order (the website where I buy my beloved Nutpods!) and ended up falling in love with it! I adore how smooth and luxurious this tahini is, plus it has that nice “runny” texture that’s perfect for drizzling—some brands I’ve tried in the past can be quite firm and dry with a layer of separated oil that’s difficult to mix in. Its flavour is so rich and nutty too.  2. Mina Harissa paste I’m a bit late to the party trying Harissa, but once I did there was no turning back. While I’m by no means an expert on t

MEAL PREP SAUCES Thanks to those of you who commented and asked for the sauce ideas. I hear you! Let's make dinner better. In this season of life, our meals are riffs on the same sort of thing, all made special by the rotation of a few sauces. As a girlfriend mentioned to me, "I can chop things for a salad or roast some vegetables, I just need to know how to make the sauces" - so hopefully this is helpful. The vinaigrette works on any sort of green salad, the mexi bowl sauce is what we put on tacos, stuffed peppers or burrito bowls, which happen weekly here. It is also great with scrambled eggs. The citrus tahini miso is the crowd favorite recipe from Bowl + Spoon . We use it over grain or noodle bowls, or any neutral seasoned roasted vegetable. They all are super easy, only one requires a blender, and they make meals come together so quick. Prep them on a Sunday, they store fine in the fridge for the week and use as needed. I also love this Vegan Caesar or this Green

Post sponsored by California Avocado. See below for more details. There are certain thins I didn't learn about food until I moved to California. Looking back, I lived a rather sheltered food life in the Midwest. Citrus, pineapple, and avocados were magical year-round food that all was shipped long distances. I never questioned it because to me, an avocado in December was the same as one in July. Boy was I wrong. March kicks off the California Avocado season and I'm excited to partner with the California Avocado Commission again (because fresh avocado cannot be beat!) Plus, avocados and spring produce are an amazing match together and this salad proves it. I recently had a romaine wedge salad that was overloaded with blue cheese. It was delicious and while it inspired this recipe, this avocado romaine wedge salad is a bit lighter (think of it as a California wedge!) The avocado dressing is also a heavy-rotation dressing/grain bowl topping. Read more and see the recipe. The

Hi, David here. I’ll get to the recipe soon but first I just wanted to share a little scene from last night. Isac was watching a baking program for kids and as I was tucking him in, he thoroughly explained the whole process of making croissants to me . ”You have so much butter in croissants, dad. Like, a lot. You put it on the dough and fold it over the butter like this. And you hit it with the rolling pin like this, bam bam bam”.  When it comes to numbers and letters, he can be a little clueless, but the fact that our three year-old had memorized all the details in croissant baking from just watching it once on tv, made me all happy and proud. I’m not saying that mastering a croissant is more important than math, but teaching our kids how to cook has been one of the things I’ve really looked forward to as a dad. And he is really into it. The little kids stove has long been his favorite toy both at home and in kindergarten an he often serves imaginary pancakes to all his friends. I’ve

I think whole-roasted vegetables are beautiful. Keeping the stems/greens on are a perfect way to highlight the notion that root to tip are edible. Carrots are one my favorite vegetables to do this with but I've found over the years that I much prefer to quarter the carrots. Serving someone a whole carrot to cut seems a bit more overwhelming than if the carrots are in thinner, asparagus-size strips. These harissa roasted carrots are a solid lunch for me. However, I've also served them with a poached egg and toast for a beautiful breakfast. Also, you can make extra of the the beans. They are great tossed with a simple salad or grains. Read more and see the recipe. The post Harissa Roasted Carrots with White Beans appeared first on Naturally Ella . from Naturally Ella https://ift.tt/2pE1CCs Erin Alderson March 25, 2018 at 03:56PM

One of my favorite ingredients is makrut lime . I use the leaves constantly. I would use the rind as well, but our tree hasn't put off any fruit...yet. The flavor and fragrance of this lime varietal is completely distinctive, and there isn't really a comparable substitute. So, what I'm saying is - keep your eyes peeled for the knobby little limes, and the leaves when you're shopping. Then stock up. You can freeze both for later use. And, when you do have some leaves? Get cracking on this miso soup. The base is an incredibly aromatic dynamic lime leaf broth punctuated with lemongrass, lots of garlic, ginger, and serrano chile. It's my favorite broth right now. I use the leaves in everything! In stir-fries, rice bowls and risottos. I fry the shredded leaves in a splash of oil and toss them with toasted almonds, cashews, or peanuts. I shred them as finely as possible, and add them to leafy salads. Find them, and use them in everything. I feel like people often get h

Meditate or Medicate? Which would you rather do if you could have the choice?  For many years I thought I could help my patients with the best medicine available. I chose to ignore the power of meditation in that time. I thought it wouldn’t make as much of difference as medication or a supplement would. Then I reached a point in my own life where I realized I would have to do something to keep me centered and calm so I could do a better job. I started to meditate. I’ve been meditating most days for several years now. I find that it really has helped me in all the ways people talk about. I’m calmer, more loving, feel more able to access my higher self and feel over all more joyful. Then the fires happened and I felt compelled to offer a way for people to heal from the trauma of natural disasters. I interviewed over 20 experts for the event on all sorts of subjects related to healing. Almost every one of them talked about the power of breath work, meditation or some other calming tech

It’s spring, it’s spring!! I was outside the other day when it hit me that I can now officially say that winter is behind us (according to the calendar, anyway…I think it’ll be a while before it actually feels like it here). The winter of ‘18–’19 was a challenging one for me, and I feel so ready for a fresh start (I think I’ve said this about ten times so far in 2018!)   I’m popping in a day early with Ask Angela because I just couldn’t wait to share this week’s fun questions. I hope you enjoy this batch as much as I did, and please keep those questions rollin’ in…they give me something to ponder when I’m up in the middle of the night, lol.     Q1. Hi there, your Cozy Butternut, Sweet Potato, and Red Lentil Stew sounds absolutely delicious. I am trying to adapt a week’s worth of meals for a lady who is allergic to vegetables in the nightshade family. (So no tomatoes.) Have you ever tried making this without the tomatoes?  Hey Georgie, Your question came at just the right time…

So the big move-in happened, but we are far from moved in. I am writing this from my dirty dining room table, watching and listening to a collection of relative strangers drill, saw, spackle, sand, stain, and paint around me, like a tornado of humans in tool belts. Drywall dust dances in the shafts of light pouring into our new space, as I try to ignore the deafening screech from a floor sander behind a paper-thin plastic partition a few feet away from my head. Ahhh…home renovation. I could go on about the frustrations of living in a construction site, how my filth-tolerance has reached unthinkable heights, and how if I hear someone tell me that it should all be complete in “two more weeks” I may collapse, but I know that whenever it is done, it will all be worth it. Really and truly. I made these Cacao Hemp Crispy Treats a few days before we relocated from our rental to our home, knowing that I would need to have a stockpile of snacks that didn’t require refrigeration, or even cutti

Once you've tasted homemade almond milk it's quite difficult to return to store-bought. From scratch it's fresh, fragrant, and creamy. An added bonus? You're able source your own almonds, which results in a noticeable difference in taste and overall quality. I'm not sure anyone really needs another almond milk primer, but I've been making this homemade strawberry almond milk a couple of times a week now that berries are in season, and it is devastatingly good. Ripe strawberries plus fresh almond milk were made for each other. And that shade of pink? It triggers some deep pleasure-point in my brain reserved for childhood memories of milkshakes and slather-frosted birthday cakes. If you've never attempted to make almond milk - straight or otherwise, this is the tutorial. I use strawberries here, but of course you can trade in blueberries, blackberries, or other favorite seasonal fruit as the seasons progress. The general jist is the following: soak almonds