Tag Archives: Spinach
- 1 bunch lacinato (dinosaur)kale
- 1/4 cup nutritional Yeast
- 3/4 cup pecans
- ½ teaspoon sea salt
- zest of 1/2 lemon
- 1 tablespoon lemon juice, freshly squeezed
- 1 clove garlic, grated
- ¼ cup cold pressed olive oil
Remove stems from kale. In a food processor fitted with an s-blade, add the Kale, nutritional yeast, pecans, salt, lemon zest, lemon juice, salt, and garlic. Process until coarsely chopped. Slowly add olive oil and pulse to incorporate. Taste for salt and add more oil if it is too dry. This should not be an oily pesto, only add enough oil so it is moist. Toss with a zucchini Pasta, use as a raw pizza base or as a delicious dip.
Part of summertime fun is seeing lots of blockbuster movies, having friends over for a swim, and then relaxing in front of the television for a comedy or action-packed flick. Well, I don’t know about you, but when we were little my mother would pop fresh popcorn, place it in a huge bowl in the middle of the room, and we would lay on the floor and munch away with friends and family while we were enjoying our show. Little has changed in my house since I was a kid, and the summertime fun still looks much the same, but with a raw twist: now I make cauliflower “popcorn,” and we are all the better for it.
Promise me that you aren’t still making microwave popcorn … It’s not that I’m passing judgment; I mean, I used to buy the large cases of microwave popcorn from my discount warehouse store and pop a few bags in a week. I mean, how convenient was that? A minute and 30 seconds away from munchy fun.
Microwaving anything, even water (especially water), is an extremely toxic and overall damaging process to your body, mind, and the world. But microwave popcorn takes the danger to an even more serious degree. The chemical coating used in microwave popcorn bags is so toxic, as it breaks down when heated, it turns into a substance called perfluorooctanoic (PFOA), a major carcinogen. The butter flavoring that we all love causes even more damage. The fake butter flavor is actually an FDA-approved chemical called diacetyl that causes debilitating respiratory disease, affectionately known as “popcorn workers lungs.” The medical name for this condition is “bronchiolitis obliterans,” suffered by those who work in the factory that packages microwave popcorn. Since discovering the butter-flavored disease, many companies have discontinued the product. But many have not. So if you want to make popcorn, air pop it or jostle it over a hot kettle and enjoy it the old-fashioned way.
If you want to try something new and RAW, adding great health benefits as well as a cheesy delight, try making cauliflower popcorn. I promise you won’t be disappointed.
Chipotle Cheese Popcorn
I always make a few batches at a time, as they are gobbled up so fast.
- 1 head of cauliflower, broken into 1-inch florets
- 1–2 tablespoons olive oil
- 1/4 cup walnuts or raw sunflower seeds
- 1/4 cup nutritional yeast
- 1 teaspoon sea salt
- 1/2 teaspoon chipotle powder
Place cauliflower florets into a large Ziplock bag and coat with olive oil. In food processor, blender, or nut & spice grinder, add nuts or seeds, nutritional yeast, chipotle powder, and sea salt and process until finely ground. Pour over florets and close top. Shake bag until cauliflower is well coated. Cauliflower may be eaten RAW, or place on dehydrator rack on a grid and paraflexx sheet.
Dehydrate at 110 degrees for 2 hours for moist, 6 hours for slightly crunchy, and 10 hours plus for harder consistency. If fully dehydrated, it will have a 1-week shelf life!
Stress can influence reproductive function, the immune system and the brain.The following conditions are commonly linked to stress:
- Auto-immune diseases
- Cardiovascular disease syndrome
- Common cold
- Diabetes (adult onset, type II)
- Immune suppression
- Irritable bowel disease
- Menstrual irregularities
- Premenstrual tension
- Rheumatoid arthritis
- Ulcerative colitis
Adaptogens can help people handle stress by providing:
- Antioxidant activity
- Liver protection and antitoxin activity
- Improved blood-sugar metabolism
- Less craving for alcohol or sugar
- Improved immune resistance
- Increased energy and stamina
- Improved muscle tone
- Increased strength
- Faster recovery
- Better focus and concentration
- Less anxiety
- Better sleep
- Better motivation and productivity
- A feeling of well-being
- Better moods
Are you stressed?
I had a reflexology session a couple days ago, and the therapist said that my adrenals were taxed. He said, “you are stressed”, as if I should feel some great big change in my life that I am aware of. Nope, nothing, life is as usual. I searched deep into my being to find the source of stress, but I felt pretty normal. He pointed out how hard I have been working, and again, I thought, life as usual. I shrugged my shoulders with an attitude of dismissal, I mean, if I were stressed, wouldn’t I know it? The therapist then suggested I take Adaptogenic herbs to help my adrenals. Well, I sell such herbs, why have I not been taking them? I quickly re-introduced them into my daily routine, and proceed to research why I feel more grounded today then I did a few days ago.
What does stress look like?
If I am walking around in a constant state of stress, how do I recognize it, and how do I know to deal with it? The feelings of irritability, anxiety, and impatience are all signs of stress that can cause distinct behavioral patterns in people. Stress can be caused by environmental or mental assaults, chemical toxins, lack of sleep, poor diet, or a mere survival technique that is embedded in our DNA.
Our bodies are at a constant state of readiness, this is due to our ancestry of once being regularly attacked by wild animals or hostile people. Although we have since evolved, our bodies still respond to threats by secreting hormones that change our physiology and enhance our ability to run and defend ourselves. This is called a “flight or fight” response that causes intense stimulation of the sympathetic nervous system and the adrenal glands. Signs of such responses are high blood pressure, increase in blood sugar levels, increased heart rate, and slowed digestive secretions. Cortisol is released and our lymphatic system swells to protect our organs from the poisons streaming in our body. At this point, illness and disease are eminent.
The calming of the nerves, can be as simple as adding adaptogenic herbs to our diets to reduce the impacts of stress on the body mind and spirit.
The term adaptogen is used by herbalists to refer to natural herb product that is proposed to increase the body’s resistance to stress, trauma, anxiety and fatigue.
The concept of adaptogens dates back thousands of years to ancient India and China, but modern study did not begin until the late 1940s. In 1947, Nikolai Lazarev defined an adaptogen as an agent that allows the body to counter adverse physical, chemical, or biological stressors by raising nonspecific resistance toward such stress, allowing the organism to “adapt” to the stressful circumstances.
Adaptogenic herbs demonstrate a nonspecific enhancement of the body’s ability to resist stress, by normalizing the over-stimulation that inhibits normal, or natural bodily functions. Adaptogenic herbs have a tonifying effect on such uphevels of stress related effects.
At the core of an adaptogen’s scope of actions is the ability to help the body cope more effectively with stress. Specifically, adaptogens recharge the adrenal glands, which are the body’s nominal mechanism for responding to stress and emotional changes. The adrenals, which cover the upper surface of each kidney, synthesize and store dopamine, norepinephrine and epinephrine. These compounds are responsible for the changes that occur during the fight-or-flight reaction. The question is, if adaptogens normalize the body and enable energy to be used more productively when stressors are not physical threats, can they be used to enhance general health and performance? Several studies indicate they can.
The list of plants with Adaptogenic properties is large due to it’s broad definition (to name of few):
- Codonopsis is one of the most widely used Chinese tonic herbs. It is very mild yet it invigorates the spleen and lung function so that chi is replenished and it promotes the production of bodily fluids. It is also an excellent blood tonic and major immune system tonic
- Astragalus is said to tonify the blood and spleen and aid defensive chi. It is added in formulations to strengthen weak constitutions. It is used to enhance recovery following illness or prolonged stress and to boost vitality
- Licorice root is said to tonify the spleen and strengthen chi. Licorice is the only herb claimed to benefit 12 meridians.
- Ormalite opens the heart and nourishes the soul. It is a remarkable clay, straight from nature and is a secret to a calm state of well being. It contains a broad spectrum of macro minerals, trace minerals resulting in an overall balanced influence on the body
- Ashwaganda is often called Indian Ginseng, though unrelated, shares many of ginsengs properties. It is considered a tonic, an alterative, an astringent, a nervine and a sedative. It is an aid to soothe anxiety and psychological complaints
- Suma is relatively new to western medicine. Suma contains vitamins A, E, B1 and B12: 19 amino acids, including lysine, histidine, arginine, and glycine: along with small amounts of calcium, iron, potassium and sodium
- Eleuthero Root, formerly known as Siberian Ginseng, it helps the body prevent “adrenal burnout”. It boosts concentration and focus along with immunity.
- Reishi Mushroom regulates the immunological responses, calms the mind and soothes nerves
Vitality Herbs and Clay is an exclusive product on my site that I am very proud to be carrying. I began taking the Adaptogen and Mushroom Blend herbal capsules the minute I arrived home from my reflexology appointment, and I am astounded at the balanced state of being that has overtaken me. I am able to cope with the demands of my life with calm and ease. Nothing has changed in my daily routine but the incorporation of these herbs.
- 1 1/2 cups Walnuts
- 1/2 cup celery, diced
- 1/2 cup diced carrots
- 1/2 red bell pepper, diced
- 1/2 cup fresh Cilantro,minced
- 1/4 cup Scallions, minced (greens only)
- 1/4 cup raw wild honey
- 1/8 cup Nama Shoyu
- ½ teaspoon fresh garlic, minced
- 1 teaspoons fresh ginger, grated
- 1 Tablespoons hulled sesame seeds
- 1 Tablespoons Sesame Oil
- 1 teaspoons red pepper flakes
- 1 head of Lettuce, Butter, Bib, or Romaine
- Mung Bean sprouts
- Carrot, grated
- Gently pull apart lettuce leaves, wash and let dry on paper towel
- Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times.
- Add walnuts to the processor and pulse 4-5 times until meat of walnut is the consistency of ground meat.
- Add vegetables to processor and pulse 3-4 more times until all ingredients are incorporated.
- Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture in to leaf.
- Garnish with Mung Beans, and grated carrot
Makes 4 servings
- 1 bunch lacinato or dino kale
- 2 tablespoons cold-pressed olive oil
- ½ cup Raw Parmesan
- ¼ cup walnuts
- ¼ cup nutritional yeast
- ½ teaspoon sea salt
Place in a coffee grinder, personal blender, or a nut-and-spice grinder (my favorite) and process until a powder. Do not over process. Wash and stem the kale. Pat dry to remove any excess water. ￼With a sharp knife, cut kale lengthwise along the vein to make long thin strips. Lay flat on a dehydrator tray lined with a Paraflexx sheet. Using a pastry brush, brush the kale with olive oil and sprinkle with Raw Parmesan. Add a touch of sea salt if necessary. Place in the dehydrator at 110 degrees for 2–4 hours. Remove Paraflexx sheet and place chips on grid sheet only. Dehydrate an additional 4–6 hours until crispy.
Kale is awesome!
My recipe file is loaded with kale recipes.
In fact, I have two more that I want to upload, but I’m thinking you may not understand what all the fuss is with kale.
-What if I told you that Kale is the ultimate superfood — packed full of phytonutrients, with bio-available calcium and proteins?
-What if I shared with you that eating kale in the raw would benefit your hair, skin, and nails?
-How about if I expressed kale’s amazing detoxifying qualities?
Would that excite you into trying new recipes with
WHAT is Kale?
Kale is a green, leafy vegetable in the Brassica family, which also includes broccoli, cauliflower, cabbage, brussels sprouts, and collard greens. There are multiple types of kale, including red Russian kale, curly kale, ornamental kale, and dinosaur kale. The most widely available are Curly Kale (green and purple) and Lacinato (Dinosaur) kale. They can be found in most markets. The biggest difference between the types of kale is in its appearance: Curly Kale has a wider, more ruffled leaf and thick, fibrous stalk and is usually a brighter shade of green than the other varieties. It has a slightly more pungent and bitter taste than other types of kale. Lacinato kale, also known as Dinosaur kale, has narrower, darker leaves that are almost blue-green in color with an embossed texture. It has a bit of a sweeter, more delicate taste than curly kale.
Kale is a powerhouse of nutrients. It is very high in vitamin K, vitamin A, vitamin C, and antioxidants lutein and zeaxanthin. It has also been found to have sulfur-containing phytonutrients that help prevent cancer.
Vitamin A: Protects skin against sun damage and acne. Reverses signs of aging.
Vitamin K: A critical nutrient for bone health and helps prevent osteoporosis
Vitamin C: Protects against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.
ONE cup of kale provides all the daily requirements for vitamins A and C and contains only 36 calories.
It is also a great source of calcium and fiber.
+ Kale is considered a poor man’s food.
+ Kale grown in colder temperatures actually has sweeter leaves.
+ The best way to store kale is to wrap the leaves in a damp paper towel and place them in a plastic bag in the refrigerator. It can last several days, but will become more bitter over time.
Don’t forget to watch my You Tube Channel -Diana Stobo Live for archived videos:
“The Daily Juice” where you will find many fun and delicious recipes.
- A bunch of Bananas
- Popsicle sticks (Or Bamboo Chopsticks)
- Peel and cut bananas in half. Place popsicle stick up through center of the banana until secure, but enough room to hold the stick.
- Holding stick, dip banana in chocolate sauce, using a twirling motion to coat the entire banana.
- Place Buckwheaties on a flat plate and lay the chocolate-coated banana on the surface of cereal. Roll gently across the plate, allowing Buckwheaties to coat completely.
- Place on tray lined with wax paper and cover.
- Place in freezer until solid.
- Store in Airtight container in Freezer for up to 2 weeks.
Set coconut oil jar in a warm bath to melt. Place, cacao, agave and vanilla in small mixing bowl, add melted coconut oil and whisk together until smooth. Pour into a flat serving dish. Extra sauce may be stored in airtight container at room temperature for up to a month.
- 2 cups buckwheat, soaked and sprouted
- 2 tablespoons pure maple syrup
- 1 tablespoon agave nectar
- 1/8 teaspoon sea salt
In a metal or glass bowl, soak Buckwheat groats for 12 hours in pure water. Drain and rinse in a fine mesh strainer. Lay strainer on top of a fitted bowl for run off. Sprout buckwheat groats by rinsing under cool water 4-5 times a day until little tails develop. (appx 24-48 hours) Rinse one last time, place in a clean bowl, season with maple syrup, agave, and sea salt. Mix gently and lay evenly on paraflexx sheet in Excalibur dehydrator, and dehydrate for 12-24 hours at 110 degrees. Remove and store in airtight container.
*For a morning cereal, add Almond Milk and Berries.
As Diana Says, ‘I am an expert in me’. As an endurance athlete, I have participated in snowboard, boarder cross, and cycling races, both on and off road for a good portion of my life. I take my body to the limits physically, where all I can depend on at times is my nutrition. I study my body, my reactions to food, fuel and energy and I cross-reference and note. I have tested many nutritional theories on me and I have found a few points to be true: consuming pure, un-processed foods prior, during and after activity results in optimal performance and recovery. As I continue to learn, I will be guiding you through experience on what to consume during training, how and when to consume during races and what to use as substitutions for processed and unnatural products. This will be a fun exploration for all of us as we strive for pure performance.
My little secret for keeping up with my electrolytes when I am on a long ride sweating and burning fuel is a pinch of Himalayan sea salt every half hour while I hydrate with coconut water or fresh water. I find that it keeps me from dehydration and exhaustion, increasing optimal performance.