Elderberry Elixir was started by a Fort Myers mom, Lenny, when her son started having health issues. After jumping between doctors and specialists, Lenny decided to take matters into her own hands. She started making… More
I am LOVING my new tropical print reusable shopping bags from Envirosax. How fun are they?!? Envirosax totes are a great environmentally-friendly alternative to plastic shopping bags. They are strong, durable, machine washable, and roll up into a tight little bundle that fits easily in your car or purse. They are the perfect accessory for the farmers market, grocery store, beach, boat, travel, or any outting. And they make great gifts!
The pepper plants have been prolific this year! Far too many to eat at once. So I started making pickled jalapenos to preserve the harvest. Don’t be thrown off by the sugar in this recipe. It is just enough to cut through the bite of the vinegar and turn these jalapenos into an addictive condiment.
2 garlic cloves
1 cup white vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
Thinly slice the jalapenos and garlic and place in a mason jar. You can also leave the garlic whole if you prefer.
Combine vinegar, water, sugar and salt in a small sauce pot. Bring to a boil and simmer until sugar and salt have dissolved.
Pour the brine into the mason jar with jalapenos and garlic.
Place lid on jar. Let pickles cool at room temperature and then store in the refrigerator.
Serves 6-8 (makes about 2 quarts of soup)
2 tablespoons coconut oil
1 medium onion, diced
3-4 garlic cloves, minced
2″ knob of fresh ginger, peeled & chopped
2″ piece of fresh turmeric, peeled & chopped
1 medium butternut squash, peeled, seeded, chopped
1 quart chicken or veg broth
1/2 cup coconut milk
Salt to taste
1. Heat coconut oil in a medium sized stock pot. Add onion and saute, on medium high heat, until translucent.
2. Add garlic, ginger and turmeric. Saute for 1-2 minutes, until fragrant.
3. Add butternut squash and broth. Bring to a boil, reduce heat to medium-low, cover and simmer for about 45 minutes, or until the squash is falling apart.
4. Remove soup from heat and let cool. Transfer soup to blender and puree until smooth (or use an immersion blender to puree the soup in the pot).
5. Stir in the coconut milk and season to taste with salt.
6. Serve with a squeeze of fresh lime juice, fresh cilantro and pumpkin seeds. And an extra drizzle of coconut milk for more creaminess if desired.
If you can’t hit the beach to soak up the negative ions, then bring the negative ions into your home!
Certain natural environments, like mountains and beachs, contain an abundance of negative ions. When we breathe in these negative ions and they enter our blood stream they produce biochemical reactions that are said to help relieve stress, increase serotonin production (the “feel good” hormone), boost the immune system, clean the lungs and neutralize free radicals. They also help purify the air of allergens, germs and dust.
Himalayan Salt Lamps are a convenient way of bringing these health benefits into your home as the salt particles contain negative ions. And I am particularly loving these miniature plug-ins right now. Not only do they double as night lights, but they give off the most enchanting glow.
I feel like I’m on a secret mission to find the most common items. Like paper towels. Stores are sold out within an hour of opening, and online stocks seems to be non-existent. At least for the moment. Going back to my eco-friendly tree-hugger roots, I’m reminded that paper towels really aren’t a necessity. They are a luxury. Buy hand towels! Or alternatives like these reusable bamboo paper towels, which I just ordered.
Here is a fun twist on the classic basil pesto. Serve this spicy cilantro kale pesto as an accompaniment to grilled meats and vegetables or spread generously on warm crusty bread. I used cotija cheese, which is a salty dry cheese similar to parmesan. Feel free to use parmesan if you can’t find cotija.
1 bunch kale, stems removed & leaves chopped (about 4 cups, packed)
1 bunch cilantro, chopped (about 1 cup)
1/2 cup toasted pumpkin seeds
1/2 cup grated cotija cheese
2-3 cloves garlic
1 jalapeno, seeded
3/4 cup extra virgin olive oil
Place the kale, cilantro, seeds, cheese, garlic and jalapeno in a food processor.
Start processing the mixture. With the motor running, slowly drizzle in the olive oil until it has all been incorporated.
Continue processing until the pesto has reached the desired consistency.
Store in an airtight container in the fridge.
4 avocados, pits removed
1/2 small red onion diced
1 small tomato, diced
1/2 jalapeno, seeded & minced
1/4 cup cilantro, chopped
1 clove garlic, minced
Juice of 1 lime
Salt to taste
Scoop the avocado flesh into a mixing bowl. Add the remaining ingredients. Use a fork to mash the ingredients together to desired consitency. Serve guacamole with tortilla chips.
The BEST Margarita
1 part fresh lime juice
1 part tequila blanco
1/2 part triple sec
1/4 part light agave syrup
Fill a cocktail shaker with ice. Add lime juice, tequila, triple sec and agave. Shake well. Pour into a rocks glass filled with ice.
I was first introduced to this dish years ago by my good friend Ilana Sobo, who is a clincial herbalist and Ayurvedic healer, and it immediately became one of my favorite things to make, and to eat. Khichari is a traditional Ayurvedic meal that is often eaten for its nourishing, cleansing and rejuvenating properties. The rice and lentils make a complete protein while the addition of veggies makes it a one-dish meal. But the herbs and spices used in khichari are where the real healing power comes from. The combination provides potent digestive aid, soothes inflammation, promotes circulation, is antiviral and antibacterial, and helps to break up and eliminate toxins from the blood and organs. This is a basic recipe, so feel free to get creative with the addition of your favorite veggies.
1 cup red lentils
3 TBSP coconut oil or ghee
1 tsp whole cumin seed
1 tsp whole coriander seed
½ tsp black mustard seed
1 small onion, diced
1 carrot, diced
1 celery stalk, diced
2-3 garlic cloves, minced
1” knob of ginger, peeled & minced
1 tsp ground cumin
1 tsp coriander
1 tsp ground turmeric
¼ tsp ground black pepper
4 cups water or chicken broth
Chopped cilantro, garnish
Fresh grated coconut, garnish
Lime wedges, garnish
1- Rinse the lentils several times the drain well.
2- In a medium saucepan, heat the oil over medium-high heat. Add the cumin, coriander and mustard seeds and toast for 2-3 minutes, until fragrant.
3- Add the onion, carrot and celery, garlic and ginger. Sauté for 3-5 minutes, until vegetables begin to soften.
4- Add the ground cumin, ground turmeric, black pepper and drained lentils. Stir well and cook for another 2-3 minutes to toast the spices and lentils.
5- Add the water and bring to a boil. Reduce heat to medium-low. Cover and simmer lentils for 20-30 minutes, until tender.
6- Serve stewed lentils over rice. Garnish with chopped cilantro, shredded coconut, and a lime wedge.