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Clo's Nutty Almond Truffles

Date-Balls

Sometimes something nutty & sweet just hits the spot! These are good  as a pre-workout snack, a mid-day snack, or just something because you want shove something in your mouth…  These almond butter bites are easy and generally if you keep a pretty clean and lean kitchen you will have the ingredients {plus more} and can make them on the spot.

Ingredients:

  • 1 1/2 cups raw almonds
  • 1/2 cup  gf whole organic raw oats
  • 1/4 cup raw almond butter
  • 3 tbsp  coconut oil
  • 2 tbsp maple syrup, honey or sweetner of choice
  • 1 tsp vanilla extract {alcohol free}
  • pinch himalayan sea salt
  • 1 tsp cinnamon

How ya do it:

  1. In a food processor, pulse the almonds and rolled oats until you get a flour-like consistency.
  2. Transfer into a medium bowl, add himalayan sea salt,  cinnamon.  MIX IT WELL
  3. In another small bowl, mix together the almond butter, coconut oil, sweetner, and vanilla extract.
  4. mix the ingredients and really mix well. It works better when I use my hands- helps it get better and more evenly mixed.
  5. Roll the mixture into quarter-sized balls and place onto a baking pan.
  6. Continue until you have completed – makes about 30 bites.
  7. Place them in the freezer for a minimum of 30 minutes.
  8. Store in an airtight container in the freezer.

YUMMM!!!!

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? Bone Broth Fast PLUS Bone Stock ?

 

 4-day broth fast using a  5-6 quart crockpot

Tip 1 Plan to start your broth with 2-3 marrow, feet, neck, or shank bones, and a piece of organ meat, such as liver or heart, if you’d like. {Grass Fed, Free Range, Sustainably Raised} {if using beef bones roast them off first}

Tip 2 If you’re using chicken or turkey, choose either whole birds, or cuts such as thighs, backs, drumsticks, and necks that have the skin and bones intact; include the giblets if they’re available. You can also use the carcass from a roasted bird.

Tip 3 For fish, include the entire head and all of the bones.

What you Need:

  • Purified water, 3-4 quarts
  • Celtic Sea Salt, 2-4 tablespoons (best to start low and adjust flavor as needed after cooking)
  •  raw apple cider vinegar
  • A chopped onion {DO NOT USE IF  you are doing a Small Intestine Bacterial Overgrowth (SIBO) Fast or Microbiome Reset}
  • Organic Parsley, 2 bunches ends trimmed

Directions:

1.Place everything into a cool crockpot, and set it for a 4-hour cook period.

2. Fill the pot with enough water to leave only about 1.5″ of space at the top, and cover.

3. At the end of the 4-hour period, it will switch over to  “keep warm” setting.  Leave it here and use a meat thermometer to insure that your lowest setting is at least 180° F.  Allow the all of the ingredients to cook together for at least 14 hours, preferably for 20-24 hours.

4. After this 24-hour cooking cycle, remove anything solid left by straining through fine mesh metal sieve.  You can  freeze and  consume after your fast or to use in another recipe.

NOW you can serve yourself steaming mugs of broth to enjoy throughout this first full day of your fast. If you feel like the broth is too oily, pre package the broth from the crockpot into glass jars and cool in the fridge. Once the fat has set and  congealed at the top of the broth you can remove this disc of fat, then pour your broth back into the crockpot, and set the temperature to a 4-hour cycle, with the bones in the broth. I don’t throw this fat away as it is an excellent medium for sauteing vegetables after the fast. It can be stored in a glass jar in the fridge for up to a week and frozen into ice cubes trays for months.

Each day, you should be consuming 3-4 quarts of broth. Since you’re going to be adding so much fresh hot water to the pot to bring it back up to it’s original level, you will be removing many of the fats and proteins that otherwise would have overcooked in this continual process.

For days 2,3 & 4:

  • + enough liquid so it reaches back up to the original amount. Use fresh, boiling water each time you pull a mug from it
  • + a dash of  Celtic Sea Salt, to taste IF NEEDED
  • + a splash of vinegar to continue to demineralize the bone. You don’t have too  BUT it’s great too.
  • + a sprinkle of seaweed from time-to-time, to keep the iodine and other trace minerals up in the broth
  • + Keep the crockpot on the “keep warm” setting

EVENING OF DAY 2  Add a fresh bone or two, to keep the broth full of gelatin and some fats. Do this just before bed at the end of day two, and it will be ready on morning of day three.  REMEMBER when adding the bone(s), turn the heat up to the 6-hour setting, before allowing it to run onto the “keep warm” setting again.

 

YOUR Wellness Advocate

YOUR Wellness Advocate

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?Clarissa's Thai Curried Butternut Squash Soup?

Clarissa’s Thai Curried Butternut Squash Soup

Light and creamy, yummy butternut squash soup

? DELICIOUS & NUTRITIOUS ?

Simply seasoned with with Thai red curry paste and swirled with coconut milk.

? This recipe will give you about 6 cups or 48 ozs of deliciousness ?

What you need:
  • 2 tablespoons coconut oil
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups) OR organic frozen
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, pressed or chopped
  • 2 to 3 tablespoons of fresh juiced or grated ginger
  • 2 to 3 tablespoons Thai Red Curry Paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon himalayan sea salt
  • ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
  • 1 tablespoon fresh lime juice
  • 4 cups (32 ounces) organic low sodium vegetable broth
  • ½ cup full fat organic coconut milk for drizzling on top
  • ½ cup large, unsweetened coconut flakes
  • Handful fresh organic cilantro leaves, rough chop
Instructions
  1. Heat oil in a large heavy-bottomed pot over medium heat. Once the oil is heated, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes stir to combine.
  2. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring  to a boil, then lower heat and simmer until squash is soft, about 15 to 20 minutes.
  3. While the soup is cooking, toast the coconut flakes in the oven until fragrant and golden on the edges. Keep an ? on them so they don’t burn. Transfer to a bowl and let cool.
  4. Once the squash mixture is done cooking, taste and add  more Thai red curry paste if you want more of a POW?. Remove the soup from heat and let it cool slightly. Working in batches, move from pan to a blender (do not fill your blender past the maximum fill line!). Put the lid on and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture. Blend until smooth. Transfer puréed soup to a large serving bowl or container and repeat with remaining batches.
  5. Now you can stir the lime juice into the blended soup ?. Taste and season with more salt if you want.  When you ladle the soup into individual bowls and are ready to serve, use a spoon to drizzle coconut milk over each bowl, then gently swirl the spoon through the topmost layer for a pretty design. Sprinkle the soup with toasted coconut flakes and a place the chopped fresh cilantro in the middle.

Clarissa Ditch Diets at Door

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Fall into Wellness Quinoa & Beet Salad

Clarissa's Fall into Wellness Qunioa Beet Salad
             Clarissa’s Fall into Wellness
                         Quinoa Beet Salad

INGREDIENTS

  • 1.5 c. organic quinoa
  • 1 tsp. himalayan sea salt
  • 4 medium organic beets
  • 2 tbsp. raw apple cider vinegar {ACV}
  • 1 tbsp. lemon juice
  • 1 tbsp. lime juice
  • 2 tbsp orange juice
  • Freshly ground pepper
  • 3 tbsp. extra-virgin olive oil {EVO}
  • 1/2 large seedless cucumber
  • 1 pt. yellow cherry tomatoes
  • 1 c. green beans
  • 1 bunch c. Chopped organic flat-leaf parsley
  • dash cayenne

DIRECTIONS

  1. Rinse quinoa thoroughly. Place in a medium saucepan with 2 1/2 cups water. Add 1/8 teaspoon salt; bring to a boil. Reduce to a simmer and cover. Cook until quinoa is tender, 12-15 minutes. Remove from heat; let stand 10 minutes. Transfer to a bowl. Cover and refrigerate about 2 hours.
  2. Meanwhile, place beets in a large saucepan; cover with cold water (by about an inch). Add 1 teaspoon salt; bring to a simmer. Cook until beets are tender when pierced with a paring knife, 35-45 minutes. Drain; cover with cold water. Let sit until cool enough to handle. No need to peel, but if you want to you can- cut into 1/2-inch cubes.
  3. In a small bowl, mix vinegar, citrus juices, and salt, cayenne and pepper to taste. Slowly whisk in oil. In a large bowl, combine quinoa, beets, cucumber, tomatoes, green beans, and parsley. Toss in dressing to serve.

Clarissa Ditch Diets at Door

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? Why are Smoothies Important for Breakfast? ?

Why are smoothies important for breakfast?

Girl Big Glasses Green Smoothie White Text Box

Breakfast is the most important meal of the day, and sometimes it just doesn’t fit into our schedule the way it should. How we begin the day will determine how the rest of the day goes. It will determine if we feel energized or if we feel dragging with a lack of energy. What we put in our bellies is directly related to how we physically feel. So if you are a skip breakfast and grab the coffee mug morning person then this blog is totally for you. We all need and crave energy. I know I do! Sometimes it is so easy to want to grab a quick bowl of cereal or even forget breakfast and just get through the morning on 1-2 cups of coffee for the energy needed to survive the day. I don’t want you to just survive through the day though; I want you to thrive through the day. I also don’t want you to go on the “crash and crave” roller coaster for the entire day. If you begin your morning with caffeinated coffee and sugar, you will crash, and you will be either too tired to make it through your responsibilities or you will be reaching for another cup of coffee to get through a few more hours.

Smoothies are another quick alternative to a fast breakfast that can help energize us throughout the entire day. When you toss in some greens, a little fruit, and a healthy liquid like coconut water you are bound to feel energetic and ready to take on the day. Starting the day with a smoothie also gives you well needed antioxidants which help protect our bodies from free radicals, and it is a great low glycemic start. Eating a low glycemic breakfast will help curb your sugar cravings for the entire day and it will also help with not crashing. Next time you want a quick breakfast, try a delicious smoothie that will leave you feeling energized and motivated. A morning smoothie will provide your body with the nutrients it needs to produce natural energy and naturally boost your metabolism. So, what are you reaching for tomorrow morning? I know I will be pulling out my blender and getting ready for some long lasting energy.

Digestion Smoothie ?

Serves 1-2

✔️½ cup dairy-free milk½ cup coconut milk kefir/yogurt (homemade or store-bought)

✔️1 cup kale

✔️½ avocado

✔️1 teaspoon cinnamon

✔️½ teaspoon turmeric

✔️1 ounce aloe vera juice

✔️Stevia to taste (optional)

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Smoothie Revolution

Smoothie Revolution

If you’ve been on Pinterest or Instagram for any amount of time, you’ve probably seen a decent number of green smoothie pictures floating around.

Why is that?

Because they’re so darn good for you!

Green smoothies are a great way to get fiber, vitamins, and minerals – all served up in one glass that you can take on the go!

Smoothies are[udesign_icon_font name=”fa fa-check-circle-o”] 

Chock full of vitamins, enzymes, and minerals

Easy to digest, which means optimal assimilation of the nutrients you need

Great for stabilizing blood sugar (you will see each smoothie here has a healthy fat, and fat is key for blood sugar stabilization)

A fabulous way to consume a variety of different fruits or vegetables at one time

Terrific for cleansing the body of toxicity

An easy way to add more fiber to your diet for optimal bowel function

When you add in a handful of greens to your smoothie, you can an extra dose of awesomeness in every serving!

Here are some of my favorite greens to add to smoothies:

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Kale

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Collards

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Spinach

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Swiss chard

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Mint

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Parsley

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Cilantro

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Celery

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Cacao

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Chia Seeds

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Hemp Seeds

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Maca

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] WWS Superfood Blend I & II

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] E3Live

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Goji Berries

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Camu Camu

[udesign_icon_font name=”fa fa-arrow-circle-o-right”] Fresh Widcrafted Herbs 

Wanna jump on the bandwagon and get your smoothie on?  

Try this Green Thunder Smoothie with a Dash of Sunshine!

 

Full Lotus green thunder smoothie