Goin Seasonal Week 7: Immunity Boosting Garlic

As a member of the allium family, garlic, along with leeks and onions for example, contain high amounts of sulfur compounds. These compounds not only give garlic its potent smell, and strong flavour, but also contribute to its powerful healing properties.

Garlic is high in selenium, the heart health mineral, especially when grown in organic, mineral rich soil. It is also an excellent source of manganese, and B6, especially important for women. Believe it or not, garlic is also a rich source of Vitamin C.

 

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Benefits of Garlic

  •   Strengthens the immune system
  •   Acts as an anti microbial, anti fungal
  •   Prevents or aids in reducing symptoms of infection (urinary tract, kidney, respiratory, yeast infection)
  •   Aids in digestion
  •   Reduces and regulates blood sugar and blood pressure
  •   Detoxifies the body and aids in removal of parasites
  •   Reduces acne and other skin infections
  •   Increases circulation and body temperature
  •   Improves metabolism
  •   Acts as an anti inflammatory

How to roast garlic + Preparing an organic, free range whole roasted chicken from Dare 2 Dream Farm

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

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Mint Chocolate Chip Ice Cream {dairy-free}

Mint Chocolate Chip Ice Cream

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Serves 2

4 tbsp or 1/4 cup fresh coconut milk or other milk substitute

1 tablespoon maple syrup (optional)

1 cup baby spinach or curly kale

3 to 5 drops of food grade peppermint oil or mint extract

4 bananas, frozen

3 tablespoons raw cacao nibs or mini chocolate chips.

handful Fresh mint leaves, optional

Instructions

Add coconut milk and spinach to blender and blend until as smooth as possible. Add maple syrup, bananas, peppermint oil and leaves. Start on low and slowly turn blender up to high, using the damper stick of the vitamix. Use the damper to mix well in all four corners, for about 1 minute. Add cacao nibs or chocolate chips and pulse 3 times. Enjoy immediately or allow to set for one hour in the freezer.

Inspiration and photo by @anna_bananas__

Recipe from the Detox: Creamy Sunflower Seed Dip

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I absolutely love this dip for so many reasons. It’s so easy since all you have to do is throw all the ingredients into a food processor. The dip is so creamy and makes you feel as though you are indulging in your favorite ranch and cream cheese dip..minus the dairy.

This dip is raw so it contains all the enzymes needed for digestion. It’s an easy way to include more raw food into the diet and to switch up the hummus dip typically served with veggies.

I love to eat this dip with flaxseed Foccacia, a recipe and new favorite I learned about from Healthful Pursuit’s “The Keto Beginning.”

Why was this dip included in the detox?

Raw sunflower seeds are a rich source of Vitamin E, an antioxidant that helps the body fight off oxidative stress and free radicals. They also contain tryptophan, an enzyme that produces serotonin and relieves tension and promotes relaxation.

It contains fresh lemon juice which is very important when it comes to detoxing and alkalizing the body, and so are fresh herbs (especially parsley!)

Garlic is an important anti-bacterial which helps to strengthen the immune system, fight off infection as well as delivers important minerals like selenium and manganese…among many other health benefits.

Creamy Sunflower Seed Dip

Makes 2 cups

1 1/2 C raw sunflower seeds (soaked for at least 3 hours)

1/2 lemon, juiced

3/4 C water

1 tbsp fresh dill

1/3 C fresh basil mint

1/3 C fresh parsley

1 green onion (for garnish)

1 garlic clove

1/2 tsp sea salt

1/4 tsp ground pepper

1/4 C cold pressed olive oil

INSTRUCTIONS : Put all ingredients except the olive oil in a vitamix or high powered blender.

Once the blender is running drizzle the olive oil through the opening in the lid and process until smooth. You may need to stop the blender to scrape down some of the sunflower seeds from the sides. Do that and then just run the blender for another few seconds. Refrigerate the dip for 1 to 2 hours before serving.

Post your comments below once you try it!

Low carb- high fat- moderate protein shake

The Keto Beginning is inspiring me to get creative with shakes! This is my first shake without fruit (other than some random water and protein powder combos). Before the keto beginning I could never imagine a shake without a banana let alone berries or pineapple. This high fat approach was the perfect the after work-out boost and refuel I needed. My body is loving working toward being keto adapted. It tastes like cookies and cream for some strange reason even though there was no cacao. Here are the all star ingredients. 1 tbsp coconut oil 1 scoop vega sport performance vanilla 1/3 cup coconut milk 1 tbsp natural peanut butter 1 tbsp chia seeds Water Enjoy!

Raw Superfood Demo at Shanti Retreat

This weekend, I offered a raw  superfood demo at Shanti Retreat as well as a conscious cooking workshop. My intention was to educate and inspire people to include more whole foods in the diet and to increase the amount of raw, enzyme rich foods and supplements.

Here are some highlights and recipes from the demo!

Raw Soaked Muesli with goji berries

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Directions:

Combine any amounts of the following ingredients (according to preferences and what’s in your pantry!) and soak overnight with double the amount of liquid, either almond, coconut or soy milk. In the morning, add fresh berries and sliced bananas and more milk if needed.

Rolled Oats

Chia Seeds

Pumpkin or sunflower seeds

Almonds

Dried Fruit (goji berries, dates, cranberries, raisins, figs, apricots)

cinnamon

vanilla

sea salt

maple syrup

almond, coconut or soy milk

My favorite superfoods and their benefits

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Raw Cacao (powder, nibs, beans): high in magnesium, minerals, iron and antioxidants

Sea Veggies (spirulina, chlorella, kelp, algea, E3live): increases energy, complete protein, reduces stress, alkalizing, anti-aging, full of vitamins and minerals, detoxifies, improves mental clarity.

Maca: increases vitality and energy, balances endocrine system and hormones, minerals, vitamins, antioxidants

Carob: source of calcium, fiber and vitamin D

Leafy Greens: fibre, chlorophyll, vitamins, minerals

Parsley: alkalizing high in vitamin K and C

Hemp Seeds: complete protein, omega fatty acids, minerals

Coconut Water: nature’s gatorade, replenishes electrolytes

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Better than coffee Energy BURST superfood smoothie

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Essentially… This is a healthy chocolate milkshake … Minus the milk, sugar and additives.
After an hour on the stand paddle board this morning, I had 10 minutes before having to teach yoga and needed an energy burst!

The cacao and Maca give you that energy burst and the coconut oil fills you up and makes the shake extra frothy, vega powder and almond butter for protein and banana and maple syrup to sweeten naturally.

Here’s what I came up… Best smoothie in a long time!

1 frozen banana
1 tbsp coconut oil
1/2 scoop vanilla vega sport performance
2 big tablespoons of raw cacao powder
1 tbsp Maple syrup or 2 medjool dates
1 tsp Maca
1 tbsp almond butter
1-2 cups almond milk

Tropical anti-inflammatory smoothie with fresh turmeric root

Yum! This turned out way better than I expected! It was a perfect energizing afternoon pick me up.

Ingredients:
1 banana
1 orange, peeled
1 cup frozen pineapple
1-2 cups almond milk
1/2 unsweetened shredded coconut
1 inch piece fresh ginger root
2 inch piece fresh turmeric root
1 tsp cinnamon

Blend all ingredients until smooth.

Curcumin, the main compound found in turmeric is a powerful anti inflammatory and antioxidant.

I normally juice turmeric root but wanted to see what it would taste like in a smoothie and I loved it. The taste was completely covered up. If it’s too spicy for you add less turmeric and ginger.

Note: by taking turmeric with black pepper, it increases it’s absorption by 2000%.

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Oatmeal Chocolate Chip and Cranberry Cookies (w/ oat pulp)

Oatmeal chocolate chip and cranberry cookies… (Made from steel cut oat pulp after making delicious banana oat milk for granola and smoothies)

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If it’s up to me, nothing goes to waste..especially in the kitchen! I love to make homemade almond and hempseed milk, and was feeling inspired to make banana oat milk which I had tried at Hridaya Yoga Center in Mazunte,  Mexico.

I found an easy and delicious recipe from Oh She Glows and then added a banana for creaminess and sweetness (I add banana to anything if I can get away with it!)

When I noticed I had all this leftover steel cut oat pulp, I wondered how I could get creative with it. The recipe I came up with is so tasty and satisfying for dessert, pre-workout or breakfast.

Oatmeal chocolate chip and cranberry cookies

Ingredients

1/2 cup oat pulp (leftover from oat milk)

1/2 cup coconut oil

1/2 cup maple syrup

1/2 tsp cinnamon, ground

1 tsp vanilla

1 flax egg (1 tbsp ground flaxseed + 2 tbsp hot water)

1/2 tsp salt

1 1/4 tsp baking powder

 

1 1/4 cup light spelt flour or gluten free baking flour (look for a buckwheat base)

1/2 cup  vegan chocolate chips

1/3 cup cranberries or raisins

Instructions

Preheat oven to 350 degrees. In a small bowl, combine ground flaxseed and warm water and let sit for 5 minutes.

In a separate bowl, combine oat pulp, oil, maple syrup, cinnamon, vanilla, flax egg, salt, baking powder, and vanilla. Mix until combined.

Add flour, cranberries, and chocolate chips.

Drop by spoonfuls onto a cookie sheet and bake for 10-12 minutes.

Makes 10 cookies.