Hip and Trending Holistic Medicine

When it comes to making the next move in life or figuring out what to do next when you’re trying to solve a problem or pain point, it is so easy to become impatient. When impatience takes over, we often lose our ability to make the best decision – we miss signs and signals that are meant to direct us. So what does patience have to do with a praying mantis? Let me explain. The Praying Mantis I was talking to a friend of mine the other day and we were talking about the praying mantis. There had been a praying mantis hanging around near my doorstep for a few days, just sitting there! It fascinated me that he was sitting around for so long in the same place so I looked it up online. Apparently, patience and the praying mantis have a lot in common. The praying mantis never makes a move until it knows for sure what the next move is going to be. It is a simple, yet genius, principle that serves a significant purpose. Patience Within Healing As for me, I have never been the patient type...

Science shows that our body has a natural ability to heal —the information for healing is in our DNA and in each cell of our being. For example, when you cut yourself, your cells know that they need to divide and grow to fill in the wound. They know how to fight the infectious microbes that exist on your skin, and your DNA is replicated into each new cell that develops. Your body also knows how to gently turn off this process so you don’t develop skin tumors. The best part is that this process is automatic: you don’t have to mentally initiate healing. As long as you are alive, healing is possible. We don’t often think about this innate and miraculous ability to heal, but it serves us on a daily basis. Every illness has some mystery to it, and often, healing cannot be fully explained. This is why doctors and scientists continually seek new answers and solutions: there will always be more to discover. So, can there be a formula to heal? Is it reasonable to think that there could be a ...

This is a sponsored post written by me on behalf of BUSH’S® Beans . All opinions are 100% mine. Is there anything better than a plate full of crispy tortilla chips smothered in cheese? There is! It’s a plate with tortilla cheese, smothered in cheese then loaded with lots of vegetables and beans which luckily for you, is where this recipe comes in. These vegetarian nachos are loaded with summer vegetables and BUSH’S® Organic Black Beans . Nachos for dinner! We take our nachos pretty seriously. They aren’t a snack-food in our house. Typically I make a big mess of nachos for a movie night dinner. No plates are involved- just a family, together, with a big bowl of loaded nachos. What’s great, however, is these nachos could easily serve as a solid app for a party. Load the bowl up with a side of limes and you’re ready to go. BUSH’S® Organic Black Beans One of the things I love most about the fact that BUSH’S® Beans has an organic line is how accessible it is. You can easily walk in...

Because we’re still trying to put a dent in the zucchini supply, today’s recipe? Quick pickled zucchini. It’s great to have on hand, and allows you to flare out all sorts of things. We always take a jar camping, and a tangle is always great on a cheese plate or veg platter. They’re really good on cheese-slathered crostini or thin garlic bread, see the photo down below! This is the time of year to keep a steady supply at the ready, and bonus points for making extra for friends.  More Ideas Quick pickled zucchini is A+ on these veggie burgers , on certain tacos, and as part of simple green summer salads. I also like them in place of relish on veggie dogs. If you come up with other ideas for them, let me know. The recipe The only thing that takes much time here is draining some of the liquid from the zucchini, if you plan ahead a bit, the rest of the process only takes a couple minutes. One thing to be mindful of is how thick your slicing is. It’s the sort of detail that change...

This is a silly recipe but it’s delicious and therefore, I’m sharing it. I’m always tweaking my pasta sauce recipes and this one came out by accident one day when I was attempting to use burst tomatoes in another fashion. When that didn’t go according to plan, I landed here with the help of a little cream and parmesan. I love how the juice from the burst tomatoes mingles with the cream, which with the help of a little parmesan, creates a perfectly thick sauce. I’ve used this sauce time and again with pasta, stirred into risotto, or even used it to cook eggs in (a purely delightful breakfast). [tasty-recipe id="38297"] continue reading The post Cherry Tomato Cream Sauce with Parmesan appeared first on Naturally. . from Naturally. https://ift.tt/2ZfpwUB Erin Alderson August 19, 2019 at 11:29PM

For my boy, the day before Kindergarten: This all felt like a lifetime away when you were teeny tiny and now, cliche as it sounds, it feels like it snuck up on me. Older folks will tell you ‘it goes by quickly,’ and when you are in those early years of parenting, it feels like no such pace. Yet, as we’re on the eve of the first day of kindergarten, and you’re trying on polo shirts and getting a larger lunchbox and reviewing how we handle conflict with friends that should maybe be a liiitttllleee less physical than how you bicker with your spicy little sister, and it truly does feel like a wildly quick, albeit full, five years. It likely all went unnoticed by you, but deciding where to put you for school this year has caused me all sorts of worry and stress and back and forth. Knowing that we have a choice in this shows immense privilege and I do not take that for granted. I hope one day you see that going to school with daily support from your teachers and parents to learn and grow...

If you love a classic berry swirl ice cream, this is your recipe. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla. This version is made with cream, but I’ve also posted a non-dairy version here . It is my absolute favorite flavor, and yes, you can absolutely use frozen (thawed) berries! The Recipe The berry sorbet component couldn’t be easier to make. You use a blender to puree whole fruit with some sugar, strain, and you’re in business. The vanilla swirl is a bit more intensive. You need to make a classic vanilla custard, and then churn from there. I like to make the swirl components up to a few days ahead of time, when I have a few minutes, and then churn a couple hours before serving. It’s great for days after, but is full-stop magic enjoyed just shortly after churning. Continue reading Classic Berry Swirl Ice Cream on 101 Cookbooks from 101 Cookbooks https://ift.tt/2KECreN Heidi Swanson August 17, 2019 at 12:56PM

Let’s make paella! You can absolutely do it, and for this veg-centric, California-inspired take on the Spanish classic, you don’t need a special pan. Many paellas feature various meats and seafoods, but vegetarian paella can be a revelation. This version is fully  loaded with a rainbow of seasonal vegetables cooked into a saffron and paprika-scented rice based dream.  Once you have the technique down, the adaptations can be endless. Paella is a great way to use up random seasonal vegetables in your crisper, and leftovers are A-plus. And I’m going to tell you how it can be week-night friendly. Really! You Don’t Need a Special Paella Pan If you have a traditional paella pan, great! Use it. That said, don’t let the lack of a special pan foil your paella endeavors. I’ve successfully cooked paella in copper pans (a favorite), as well as stainless steel, and cast iron. Use what you have, the wider the better. I’m including instructions for two different sized pans in the recipe,...

As far as ice cream goes, berry swirl ice cream is my favorite . Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla is hard to beat. I often make a classic version (and will post that version before the weekend), but wanted to challenge myself to create a vegan, dairy-free version as well. A lot of you requested one when I posted about it to Instagram the other day . The Recipe I tried a number of different approaches here, and landed on a creamy, cashew milk base. Oat milk turned out too icy, and I wanted to opt for something other than coconut milk, which I suspect would have been the obvious choice. I also wanted to simplify and streamline the process as much as possible, wondering if I could get away with making a “blender custard” instead of a cooked custard, the more typical approach. And I was really happy with the results! You definitely get mild nuttiness from the cashews, and theres the mouthfeel that reminds me of the hazelnut or ...

Our take on Vietnamese Bahn Xeo pancakes are served with plenty of fresh herbs, greens, dipping sauce and a hint of California. from Green Kitchen Stories https://ift.tt/2Z343yf greenkitchenstories2 August 14, 2019 at 02:36AM

This salad is what happens when you have just a small bit of grains leftover from dinner the night before. Cool, crisp cucumbers are paired with bulgur and an easy chili-oil. Easily multiply this recipe to feed more. I love it served with some corn fritters and hummus. The Cucumbers I love a good cucumber salad and side dish during the summer. It’s crisp, it’s refreshing, and it’s usually easy enough to through together in a few minutes. This cucumber salad is true to all of that. I love keeping the cucumber fresh but I’ve noticed quite a few options for grilling cucumbers as well. Want to switch it up? Try using fresh tomatoes with or in place of the cucumber (think cherry tomatoes!) Grains I’m notorious for cooking just a few too many grains to where I only have ¼ to ½ cup leftover (usually from dinner the night before!) This salad uses the scraps of bulgur. However, bulgur cooks quickly so if you needed to make it with the salad- it only adds about 15 minutes. Other grains...

Post sponsored by Pete and Gerry’s Organic Eggs . See below for more details. What’s my favorite summer food? Anything portable as I feel like I’m always on the move! These spring rolls are packed with cooked green beans, herby noodles, and to bring it all together, fried egg. It’s a perfect on-the-go meal for me! Loaded up with Vegetables I think there’s no better thing than having a hand-held option to eat a delicious array of vegetables. It’s easy to load them up with any of the seasonal vegetables. During the summer, you could also add cucumbers, different types of peppers, greens, cabbage, or eggplant. During the cooler months, this would also work well with carrots, sweet potatoes, spinach, chard, and/or kale. Make it a meal: Pete and Gerry’s Organic Eggs Beyond the delicious array of vegetables, these spring rolls are also great as a meal with help from Pete and Gerry’s Organic Eggs . One of the reasons I like using these eggs is because I know they come from small famil...

I don’t have much to write about this soup other than it’s one of my favorite simple recipes. It’s hard for me to go complicated with summer produce. Between the fresh taste of everything and the heat outside, everything stays minimal. In terms of the soup, if you can make sweet corn broth, I’d highly recommend it. It just gives an extra punch of corn to the soup which I find so delightful. I’ve even gone so far as to remove the kernels and make the broth the day before making this soup. Or, you can gather cobs and freeze them over the season. To make the sweet corn broth, I usually use 1 cup of water for each cob I use. Add in onions, salt, and a few herbs- it’s a broth party. Also, in terms of topping, I love the hazelnut/dill route but it’s completely optional. Top this soup with hot sauce, add some toasted bread, or just swirl in a bit of basil. With a soup this simple, there’s so many flare options. [tasty-recipe id="38268"] continue reading The post Sweet Corn S...

The only zucchini recipes that have my attention right now call for pounds of it. One half cup here, or a medium zucchini there just isn’t going to cut into the supply coming out of the garden. Apparently many of you feel similarly, because a lot of you made the Pasta with Smashed Zucchini Cream I posted last week (so good! Also uses 2 pounds). Today’s recipe is a panzanella of sorts, a simple bread salad made with torn pieces of toasted multi-grain bread, grilled zucchini, chickpeas, and a simple, garlic-forward ponzu dressing. Like the pasta, it will also put a 2 pound dent in your zucchini haul. The recipe You can toast the bread, and pull the dressing together ahead of time if you like. Beyond that, when you see an opening on the grill, get in there. Grilling the zucchini takes ten minutes or so. This is a great side for whatever else you might have coming off the grill, but I also like it as a light main for summer nights. Tips Choosing zucchini: This is a great way to use...