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How-to Make Easy Chia Seed Jam {+ Video}
This Easy Chia Seed Jam is a wonderful way to preserve the fresh fruit of the season and enjoy delicious homemade jam without artificial colors and flavors or an ungodly amount of sugar. It’s a breeze to make, ready in about 15 minutes, plus there is no canning equipment necessary and you can control the level of sweetness leaving out refined sugar and instead using natural sweeteners like honey, maple or any other alternative you choose (or leave it out altogether and go al naturale).
Best part, this simple chia seed jam formula works with nearly any fruit you’d like, so go with the best the current season has to offer and get creative. Try strawberries, blackberries, blueberries, raspberries, cherries, cranberries, apples, pears, peaches, plums, etc. Experiment with blending various fruits and if you really want to have some fun, add in vanilla bean, fresh herbs or spices, rosemary, basil, fresh mint, cinnamon, nutmeg or ginger – the flavor combos are endless, really.
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Peach Raspberry Sorbet
Going out for ice cream in the neighborhood, this is about as summertime as it gets. On the same hand, fresh local, supremely ripe, sweet as candy fruit, this is also key to celebrate all that summer has to offer! This Peach and Raspberry Sorbet is precisely what summer time is all about. A fresh, Read the rest of this entry »
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Raspberry Vinaigrette
Happy Friday, friends! I am still away on a little anniversary getaway with my husband. We’re in Palm Springs soaking up all of the desert goodness, celebrating 9 years of marriage and 13 years since our first blind date. We try for a vacation every year for our anniversary, it’s so important for us to stop the clock, step out from our busy lives and just celebrate each other for a few days. Especially since we both work from home, going away is a really nice opportunity to just be with each other, without the distractions of our work and life. We get to relax, talk, reminisce and most excitingly, nap in the middle of the day, just because we can.
I think one of the (many) things I love most about our love, is that Mark still has the ability to surprise me, even after all of these years. He’s always keeping me guessing and on my toes and he is always willing to try something I made, just to support me.
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Honey Balsamic Roasted Apricots with Mint and Feta
Hving a weekly delivery of organic produce really keeps me on my toes. When we happen on the times where a certain food is repeated after a week or two, I really find myself getting creative. I pull out my Flavor Bible (if you don’t have this book on hand, you really, really must get it) and I study up on various flavor profile pairings that I maybe hadn’t think of. I’ll also grab random foods I have on hand, toss then together into my mouth and see what comes of it. Much like one of those cooking game shows where you have to make do with the random ingredients you are given, this is how many of my most favorite recipes are born. There are plenty of fails, of course, but most of the time I discover a new combination I never would have tried.
After a few weeks of apricots in a row, which I was mostly just eating like candy, from the fridge, I was inspired to come up with a quick snack with some of my favorite flavors. As with most of my recipes, there are many variations you can take on this recipe (I feel like there should just be a disclaimer about this at the bottom of my website).
For those that are 100% dairy-free, whether because you are allergic/can’t tolerate, vegan, paleo, on AIP, etc – simply leave off the feta cheese. You can also opt for goat’s cheese, if you prefer. I can tolerate a very small amount of sheep’s and goat’s milk on occasion, so I added a very small amount. The same goes for the coconut oil, this would be delicious with butter or ghee, if you prefer. If you don’t do honey, try maple syrup or another liquid sweetener of your choice, you could also try coconut sugar, for a deeper, richer taste.
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Infused Waters to Keep You Hydrated this Summer
We all know how important it is to stay hydrated, year round, but this is especially important in the summer. When the weather is hot and you are spending much of the day outside being active, it is extra important to drink more fluids than usual and most especially that you are doing so before you start feeling thirsty – as that is a sure sign you are on your way to dehydration.
Did you know that every single cell in the human body needs water to function properly? Much like the plants in your garden, your cells, too, can perk up immediately upon watering. It’s that simple.
What Does Water Do in My Body?
Water Helps Your Body with the Following:
- Getting rid of waste through urination, perspiration, and bowel movements.
- Keeping it’s temperature normal.
- Lubricating and cushioning your joints.
- Protecting your spinal cord and other sensitive tissues.
Tips for Drinking More Water:
- Drink a glass of water as soon as you wake up in the morning (I prefer mine warm with a little lemon).
- Carry a dedicated bottle or container with you are all times, at work, at home, even if you are just out running a few errands.
- Use an app on your mobile phone to track your water intake or simply set an alert on your phone to remind you.
- Choose water at restaurants instead of other beverages. not only will you save on calories while simultaneously hydrating yourself, but it also saves money.
- When you are hungry, start with a glass of water before you reach for the snack. sometimes feelings of hunger are actually your body telling you that it’s thirsty. it may just curb the cravings.
- Drink before you eat. 16 ounces 30 minutes before every meal can actually keep you from over indulging. make this a regular practice and you might even find yourself losing weight.
- Infuse and flavor your own water.
Today, I am sharing with you one of my very favorite ways to stay hydrated during the summer months…
INFUSED WATER!
Infused water is not only a tasty way to stay hydrated but it is nutritional, healthy, fresh and all-natural!
How-to Make Infused Water:
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Seasonal Shopping: Fresh Fruit & Veggies to Buy in November!
I am not sure how, but November is now upon us. So many of the beautiful, colorful leaves have fallen from the trees, there is a crisp coolness to the air that reminds us that winter isn’t too far off (OK, well that’s the case over here in Western New York anyhow), I know you Southern Californians have been dealing with a super HOT fall! I am still getting myself used to the idea of that for when we eventually get there.
Considering how cold it actually has been, it is always so surprising to me how much produce is still growing around here and just how delicious and tasty it all is! We are loaded up on squashes and peppers from our CSA, I think I could be set for the winter just on those two, but we’ve been getting so many other delicious fresh goodies too, like kohlrabi, collards, broccoli, beets, turnips, and so much more! It’s a really fun time for fresh produce.
I still think the squash is my absolute favorite thing this time of year, how about you?
Seasonal Shopping: Fresh Fruit & Veggies to Buy in November!
Broccoli
Winter Squash
Collard Greens
Turnips
Parsnips
Brussels Sprouts
Cranberries
Apples
Arugula
Garlic
Kale
Onions
Potatoes
Carrots
Radishes
Beets
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Seasonal Shopping: Fresh Fruit & Veggies to Buy in October!
With the start of October comes a new shopping list of in-season vegetables and fruit. It may feel like with summer coming to an end and the cold weather looming, that produce would be limited and unexciting, but for my money October is one of the most plentiful months for fresh local produce here in NY state. With the much-welcomed cooler nights and mornings, we are seeing more greens again, if we are lucking there might be some peppers and tomatoes still lurking around, plus of course we have all of the squash, the apples, etc. So many fresh and tasty treats to get creative with. Look for a recipe here on Tasty Yummies later today that features some of this beautiful produce.
What is your favorite October produce? I think for me it is a tie between apples and pumpkins.
October Shopping List:
Pumpkins
Squash
Apples
Leeks
Swiss chard
Rutabaga
Concord grapes
Figs
Beets
Broccoli
Pears
Cabbage
Potatoes
Bok choy
Spinach
Turnips
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Seasonal Shopping: Fresh Fruit & Veggies to Buy in September!
As part of my ongoing guest posts with Free People, each month I will be sharing a seasonal shopping list of produce that is at it’s best for you to create deliciously inspired meals with. Although the onset of September reminds us that summer is winding down, it is one of the best months for delicious local, fresh produce, in my opinion! So many delicious things that have been flourishing and growing all summer long just waiting to be ripe and ready for the picking before the cool weather sets in.
Here is a list of some of my favorite produce that is in season right now!
Shopping List:Corn
Eggplant
Tomatoes
Peppers
Kale
Pears
Basil
Parsley
Beets
Grapes
Summer Squash
Green Beans
Spinach
Celery
Onions
Turnips
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Banana Blueberry Coconut Smoothie – Vegan + Gluten-free
I am still on a huge smoothie kick right now and I see no end in sight. For me, smoothies are the perfect after-yoga snack/breakfast that keeps me pleasantly full and satisfied until lunch. Plus I love having fun playing with different ingredients and flavors.
This satisfying and tasty drink was so smooth and creamy from the banana and coconut oil. The blueberries gave the smoothie a really nice bright and tart flavor and a really beautiful color. I really love the great texture from the shredded coconut flakes and ground flaxseeds, I have found that I like a little bit of texture in my smoothies, feel free to leave either or both of these out, if you wish. Besides the texture, ground flaxseeds are great in smoothies because they work as a thickener and the bonus is all of the added benefits of flaxseeds, like the Omega-3 essential fatty acids. These “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s. Plus of course, the wonderful fiber. The list of benefits goes on and on too, what more can you ask for in a little seed? I tend to find smoothies that I add flaxseeds to, also tend to keep me fuller and satisfied a bit longer.
I personally found this smoothie to be plenty sweet on it’s own with no sweetener, I just added 3 drops of liquid stevia to offset some of the tartness from the berries. If it isn’t sweet enough for you, feel free to add any sweetener of your choice like maple syrup, medjool dates, raw honey, etc. If you wish, you can top your smoothie with a small sprinkle of shredded coconut, I actually had meant to, but totally forgot. Definitely would have been nice in the photos, but by the time I remembered, I was halfway through the smoothie, oh well.
What are your favorite things to add to smoothies?
[print_this]Banana Blueberry Coconut Smoothie – Vegan + Gluten-free
serves 1- 1 cup organic unsweetened vanilla almond milk (or any other non-dairy milk)
- 1 cup organic blueberries (fresh or frozen)
- 1 organic banana
- 1 tablespoon flaxseed
- 1 tablespoon coconut oil, in liquid form
- 1/4 cup unsweetened coconut flakes, plus more for topping if you wish
- 1 teaspoon vanilla extract
- 3-5 drops of vanilla stevia or any sweetener of your choice (optional)
- handful of ice if the blueberries aren’t frozen
Add all of the ingredients to the blender and puree until smooth and creamy, adding ice if desired.
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Blueberry, Banana and Kale Smoothie – Vegan + Gluten-free
I am back from a short, but very lovely trip to California for the wedding of our very good friends, Patrick and Summer. We got back home on Tuesday morning after flying a red-eye out of LAX Monday night and I am still trying to readjust to being back home. It was a great trip, but we crammed a lot of celebrating into just a couple of days. My body was definitely hurting when I woke up yesterday morning. Between eating a little bit different than I normally would, getting way less sleep and doing less yoga than normal and OK maybe there was lots of wine, a few chocolates and even a cigar or two. I feel pretty beat up, but it was definitely worth it.
First thing I decided I would do to get back on track, was a 3 day cleanse. Lots of fruit and vegetables, juices and smoothies, tons of water, etc. And of course, lots of yoga. My everyday diet has evolved so much that this really isn’t a massive difference from my usual daily eating, but for the next couple of days I am actively avoiding any and all sugar or sweeteners of any kind (including my usual maple syrup or honey), no caffeine, no alcohol, no meat, no eggs, no grains and of course, the usual no gluten and no dairy. My body just needs a break. Summertime can be a bit rough, even when I think I am being careful and mindful, only indulging a little here and there, the little celebrations that I allow myself, happen a bit too often in the summer. Next thing you know, I am feeling worn out, sluggish and all of those other yucky things. I actually got a migraine yesterday for the first time in many, many months, and it was a bad one. I am sure my body was angry at the excessive amount of travel, lack of fruits and veggies, lack of water and all of that wine.
Our bodies definitely can only take so much. When you are always treating your body with love and care being very mindful of every little thing going into it, even just a few days of “letting go”, can affect you.
I normally have a smoothie or juice in the morning after yoga anyways, but this week I am really trying to load the smoothies up with tons of fruit and veggies. Today I put a big, tightly packed cup of organic kale into my smoothie and it was perfect. I know I have shared kale’s many benefits with you before, but here it is again in case you had forgotten: One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Read more about kale here.
Blueberries rank as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Additionally blueberries are an amazing source for vitamins and minerals and they are high in fiber. Blueberries are also beneficial for your brain. On a test tube level, blueberry antioxidants activate two brain-protective enzymes, catalase and superoxide dismutase. These are the enzymes that keep neurons from being “deactivated” after they are attacked by free radicals. You can read more about the many benefits of blueberries here.
Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. Since the average banana contains a whopping 467 mg of potassium and only 1 mg of sodium, a banana a day may help to prevent high blood pressure and protect against atherosclerosis. Bananas are also great for digestive issues, replenishing your body of much needed electrolytes after a bout of diarrhea. Additionally, bananas contain pectin, a soluble fiber (called a hydrocolloid) that can help normalize movement through the digestive tract and ease constipation. You can read more about bananas many great benefits here.
This smoothie may have an odd color, a little bit purple, a little bit green with little flecks of berries, but don’t let the color throw you off, it has such a great flavor. It is smooth and you would never know that it is loaded with healthy, green leafy kale.
[print_this]Blueberry, Banana and Kale Smoothie – Vegan + Gluten-free
serves 1- 1 cup unsweetened organic vanilla almond milk (homemade works great)
- 1 tightly packed cup organic kale leaves, stems removed and roughly torn
- 1 cup organic blueberries (frozen or fresh)
- 1 organic banana
- 1-2 soft medjool dates (optional, or other sweetener of your choice, like maple syrup, honey, etc)
- 1 small handful of ice cubes
Add all of the ingredients to a high speed blender and blend until smooth. Serve immediately.
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Carrot, Pear, Raspberry, Cucumber Juice
This is gonna be a quick post – I am a bit behind on recipes and my day is full of client work and other projects, but I really wanted to share this juice recipe with you. I have to admit, I was a bit at a loss for a clever and cute name for this juice, so I went with the obvious. I kept wanting to find a way to combine the words “berry” and “brightness” but I just didn’t have it in me this time.
At any rate, this juice is FULL of flavor. It is incredible bright and perfectly tart, with the right about of sweetness. It sounds like and will look like a lot of berries, but sadly they don’t produce a ton of juice, which is why I rarely buy berries for juicing. But even in small amounts they bring a really wonderful tart flavor to juice and the color from the raspberries are just so beautiful. I found this fun fact about raspberries that I thought was interesting “Raspberries possess almost 50% higher antioxidant activity than strawberries, three times that of kiwis, and ten times the antioxidant activity of tomatoes”. Raspberries are low in calories and they are a wonderful source of dietary fiber. Raspberries are also an excellent source of Vitamin C.
I always love adding cucumbers to my juices since one cucumber offers up so much juice and I really love the flavor from it. Cucumbers are almost 96% water, that is naturally distilled, which makes it superior to ordinary water. The skin contains a high percentage of vitamin A, so should not be peeled off. Read on about the many other benefits from adding cucumbers to your juice.
Pears are an excellent source of water-soluble fiber. The high vitamin C and copper content in a pear act as good anti-oxidants that protect cells from damages by free radicals. You can read more about the health benefits of juicing with pears, here.
I’ve already sung the praises of the carrot, in this juice recipe. The main point about carrots are they are one of the most healing foods. Carotenes, the famous ingredient in carrots, is an anti-oxidant that has powerful healing virtues for many diseases. Read more about the health benefits of carrots here.
What would you call this juice?
[print_this]Carrot, Pear, Raspberry, Cucumber Juice
makes 1 large serving4 or 5 carrots
1 pear (I used a green Anjou)
12 ounces of organic raspberries
1 cucumberJuice all of the ingredients. Serve immediately with ice, if you wish.
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A New Year’s Cleanse – Banana Pom-Berry Smoothie
Happy New Year to you all!! I am so incredibly excited to dive head first into 2011! 2010 was a wonderful, blessed year filled with many great moments and though I experienced a few tough and trying moments in 2010, I have tried my best to look at all of those experiences as times where my strengths are tested and I learn just what I am capable of. I personally decided to make 2010 the year I tried to relax and not take everything so seriously, to take each moment for what it is and to love myself more. I have always made sure to see the positive in things and to realize things could always be worse, 2010 was the year I really made certain to keep that mindset in the forefront. I have also decided to focus on all that I have and how lucky I am to be healthy, happy and loved. I truly feel that each day is special and that I am lucky to have a loving husband, an incredible family, and a job and career that I not only love, but am immensely proud of. For us, both personally and professionally, 2011 is already shaping up to be an incredible year and I am elated for each and every moment to come!
One of the things I accomplished in 2010 that I am quite proud of, besides shedding 30lbs of excess weight, is the ability to be so in tune with my body and my health that I can sense when it is off-balance and needing a clean-up. I kept with my lifestyle and eating habits through the holidays, but it is inevitable that you are just consuming more food and drink than any other stretch of time throughout the year, at least for me anyhow. It is a week of excess, in all facets of life. I knew just before New Year’s eve, when I felt some sniffles coming on and I was feeling a bit more sluggish than usual, that I was in need of a good cleanse. I decided I would do a 2-week cleanse beginning today.
There are many different cleanses and detoxes out there, some are VERY intense and limited to just liquids, others aren’t nearly as strict, still allowing poultry and fish. I think the type of cleanses I practice, fall somewhere in the middle. I always avoid added sugar and salt, meat, fish, dairy, eggs, caffeine, and alcohol. Of course my cleanses also always include my usual no gluten and no processed foods. This time around I am also avoiding soy and corn. To most people this sounds limiting and difficult, but I actually look forward to it and think it is an exciting time. I love the focus on fruit, vegetables, legumes, whole grains, herbs and spices. Life tends to get crazy and meals get rushed and these important elements often get forgotten and overlooked.
I find that these cleanses allow my body to not only detox but to also get back to a clear digestive tract that is able to do its job at it’s fullest. I have also done a bit of reading on Ayurvedic healing and learning to avoid or focus on foods specific to you and your body-mind type (or your dosha) and it’s needs. When I cleanse, I don’t follow the Ayurvedic cleanses per se, I just include that general focus on food types, herbs and spices and the importance of yoga and meditation when cleansing. There is big emphasis on digestion-enhancing, detoxifying spices in Ayurvedic healing such as turmeric, cumin, coriander, clove, ajwain, fenugreek, dried ginger, Chinese cinnamon and fennel. According to Ayurveda, each meal should be a feast for all of your senses. When your plate reflects an appealing variety of colors, textures, flavors and aromas, your digestive juices start freely flowing in anticipation and your body, mind and heart are all fulfilled by the eating experience.
I am by no means an expert on cleansing or Ayurvedic medicine, I simply know my body and have tailored a cleanse to me and what I need, so please don’t take any of what I am doing as “medical advice” or anything more than me keeping a journal of my journey through this cleanse.
I plan to cleanse for 2 weeks, longer if I feel I need it. I will be posting many of the recipes here on my blog as I go. Hope it helps any of you looking to try out a cleanse or maybe you are just looking to add in some very healthy, clean detoxifying recipes! Happy New Year and happy clean eating to you all!
This recipe will be the first of many smoothie recipes I will feature. I think they make great breakfasts and if you include different ingredients each time, you won’t get bored. I decided to add flax seeds to this smoothie (and will likely do so often through this cleanse) to get some added fiber and healthy omega-3 fats, it is great for adding to smoothies as it tends to keep you a bit more satisfied, a bit longer. Flax seeds are also great sprinkled on salads, cooked vegetable or added to breads or cereals. This smoothie had a ton of flavor and it is now over 3 hours since I drank it and I am still quite satisfied. This is one I will for sure be making again.
Banana Pom-Berry Smoothie
serves 11/2 orange, peel and pith removed (I used a cara cara pink navel, any orange will work)
1/2 cup organic 100% pomegranate juice (no additional ingredients and definitely no sugar added)
1 organic banana, halved
1 tbsp ground organic flax seed (I buy them whole and grind them myself)
1/2 cup frozen organic mixed berriesAdd all the ingredients to your blender, blend until smooth. Enjoy!
