Friday, November 14, 2014

Harvest Vegetable Soup


It's autumn. The harvest is in. The fires are lit. The chill in the air invites simmering soups and stews in the kitchen. This nourishing, harvest vegetable soup recipe uses some common fall vegetables and some that you might not use that often like celeriac and rutabagas. I've created a detailed photo below to help you identify some of these vegetables when shopping. I've used both beef stew meat and cooked beans in this recipe so use whatever works best for your body!

This recipe makes a large batch of soup. You will need a large pot that is at least 9-quarts in size. You can of course easily cut this recipe in half for a smaller batch. I made this recipe on Halloween and cooked it in a 10-quart cast iron dutch oven set over an outdoor fire. Those of you who have been following me for a while will know that we stopped the trick-or-treating tradition last year and instead now gather a number of families at a friend's house in the woods on Halloween evening. We each set up a station in the woods (guided by torches and jack-o-lanterns) where small groups of children walk to each station, hear a story pertinent to this season from a parent dressed up, and then receive a healthy treat. I was a Harvest Witch this year and let each child add something to the pot, stirring it 3 times, while they heard a verse. Then we all sat around the fire on Halloween night and enjoyed this stew together. Everyone loved it and I think you will too.

Tuesday, October 28, 2014

Green Smoothie Recipe for Babies and Toddlers



If you have a baby or toddler and are ready to introduce them to the lovely world of green smoothies then keep reading. If you are an adult who's curious about green smoothies or have a child who has never tasted one before, then keep reading. This post is for you too!

By about 8 months of age, most babies are ready for green smoothies. We like to avoid plastic sippy cups and instead use small glass or ceramic cups (I just go to the thrift store for these) for introducing green smoothies and other liquids. This gives babies and toddlers the opportunity to learn how to properly drink from a real cup right from the beginning. And, as an added bonus, they lessen their exposure to very toxic substances found in plastic: BPA and BPS!


                        Tom's TED talk on cruciferous vegetables

Why introduce green smoothies to a baby? This is the perfect time! Children's taste buds develop in the first 3 years of life so it's best to take advantage of this time and offer a wide variety of healthy food choices. This helps to establish a taste bud-brain connection to different flavors and textures! Kale and other dark leafy green vegetables can have a strong flavor but are also a powerhouse of nutrients. The amazing chemicals in kale and other raw cruciferous vegetables assist in detoxification. In fact, sulforophane in these dark leafy greens ramps up phase 2 detoxification in the liver, providing over 72 hours of protection from both environmentally and internally produced toxins. Considering that cancer is the leading cause of death by disease for children in the US today, I think it's very important to make sure that older babies and toddlers are receiving at least one small serving of raw cruciferous vegetables every one to two days. Green smoothies are a perfect way to get them in!

Monday, October 13, 2014

Flakey Grain-Free Pie Crust Recipe



I've got a delicious grain-free and gluten-free pie crust recipe to share with you today....just in time for holiday baking! Use it to make your favorite pumpkin pie, apple pie, berry pie, or chicken pot pie (pictured above). I've tested it with many different filling recipes and it works beautifully every time.

This recipe uses a mixture of blanched almond flour and arrowroot powder or tapioca flour. I've tested it using organic, pastured butter as well as a dairy-free version using Nutiva's Vegan Superfood Shortening. You can order blanched almond flour from Lucy's Kitchen Shop or from Nuts.com (though the latter is not as finely ground and does not work as well for pie crusts). 

I have recipes for healthy, refined-sugar free pumpkin pie fillings in my Whole Life Nutrition Cookbook and my Nourishing Meals Cookbook.

Wednesday, September 17, 2014

Cucumber Noodles with a Raw Pumpkin Seed Pesto Sauce (dairy-free, nut-free, grain-free)



If you are looking for more ways to use up the last of the lovely basil growing in your garden this season, then try making a pesto sauce! It can be frozen and then thawed in the wintertime for a taste of summer. We've been using this sauce tossed with raw cucumber noodles, cooked quinoa noodles, or to top baked wild salmon!

To make cucumber noodles, you will need a spiralizer. This handy kitchen tool makes noodles out of vegetables....zucchini, carrots, kohlrabi, sweet potatoes, beets, cucumbers! You can watch this short video I posted to Instagram a few weeks ago of me making noodles from yellow summer squash. You can order one here. If you don't have a spiralizer, then just enjoy this sauce tossed with cooked noodles, drizzled over baked chicken or cooked winter squash...or? Leave a comment below with more ways you are using it!

By the way, did you know that season 3 of the Sexy Younger You Summit is going on right now? Life-changing information is being shared now by more than 25 of the world’s leading age management experts! You can sign up an begin listening today: http://bit.ly/syysep. In addition to this is another game-changing summit happening right now that you can tune into! If you are tired, moody, and have a hard time losing weight, you may want to begin listening to the information being shared right now on the Hashimoto's Institute Summit! Tom's talk is available today only for 24 hours...and is all about busting the cruciferous vegetable-thyroid myth! Tune in here: http://bit.ly/hashisept