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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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?SPROUTS ? are famous but do you know why?

Sprouts are totally the answer for highly concentrated nutrients and phytochemicals.

“Each Sprout May Contain as Many Phytochemicals as an Entire Plant (and there are about 4000 baby plants in a package of sprouts)

Green vegetables, high in phytochemicals, prevent certain types of cancer. For instance, between 1958 and 1960, Sulforaphane was isolated in species of Brassica, Eruca, and Iberis. In 1992 Sulforaphane was identified as as a strong Phase II enzyme inducer in Broccoli.

In 1994 Steve Meyerowitz, in his book Sprout It!, points out that sulforaphane, known to prevent cancer, is inherent in Broccoli, kale, turnip, garlic, onion and Chinese cabbage.
Brassica vegetables are a principal source of antioxidant vitamins. Sprouts have advantages over mature Broccoli in that they contain higher concentrations of inducers, and the inducers mainly affect phase 2 enzyme systems. Information about the role of each nutrient and phytochemical is of critical importance.
Why do sprouts have higher concentrations of inducers? There is an inverse relationship between the age of a plant and the amount of glucosinolates per gram that it contains.

“Sprouts have long been famous as “health food” but recent research shows that in addition to being a superb source of nutrients, they also have important curative ability. Sprouts like Alfalfa, radish, Broccoli, Clover and Soy Bean contain concentrated amounts of phytochemicals (plant compounds) that can protect us against disease.

 

Studies on canavanine, an amino acid analog in Alfalfa, has demonstrated benefit for pancreatic, colon and leukemia cancers. Plant estrogens are also abundant in sprouts. They increase bone formation and density and prevent bone breakdown or osteoporosis. They are also helpful in controlling hot flashes, menopause, PMS and fibrocystic breast tumors.
Alfalfa sprouts are one of our finest food sources of another compound, saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies prove their benefit in arteriosclerosis is and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon. The saponin content of Alfalfa sprouts multiplies 450% over that of the unsprouted seed.
Sprouts also contain an abundance of highly active antioxidants that prevent DNA destruction and protect us from the ongoing effects of aging. It wouldn’t be inconceivable to find a fountain of youth here, after all, sprouts represent the miracle of birth.”

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http://www.envirohealthtech.com/sprout_research.htm
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Want to lose as much body fat as possible? Eat spinach.

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Want to lose as much body fat as possible?  Eat spinach.

A recent study from Sweden’s Lund University found that incorporating more spinach in your diet helps in losing body fat.

The study covered 38 overweight women who either consumed a beverage containing 5g of spinach extract (made up mostly of the cell membranes from spinach stems) or a placebo prior to breakfast each day.  At the end of the 3 month study, the spinach group lost 50% more weight!

A compound in the spinach stems known as thylakoids has been shown to reduce hunger and cravings for sweets and fast food by 95%.  Researchers determined that the increased weightloss in those who consumed the spinach drink was due to an overall decrease in calories as the thylakoids worked to slow down digestion, giving intestinal hormones time to communicate to the brain that hunger was satisfied.

If you’re feeling more satisfied you are less likely to snack on all the wrong foods.  Spinach can be your “golden ticket” to increased weightloss and a flatter stomach.

Here are some easy ways to get more spinach in your diet (be sure to include the stems):

1. Throw a couple handfuls of spinach in the blender along with your next protein shake.  While it may

change the color, it has virtually no taste.

2. If you’re into juicing, add spinach to your next juicing recipe.

3. Enjoy a spinach salad or sauteed spinach as part of any meal.
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Excerpt from BioTrust Nutrition
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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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How to Avoid Fast Food when you are on the GO!!!

How to avoid a fast food joint when

on the go and hungry

I get asked this question ALL THE TIME! With teenage twins, a fast a paced business and a boat load of travel, I figured out, there is always a solution. Keep it simple works every time and be prepared!!!

This weekend we drove up to Quantico for the Warrior Games. Elijah and I are coaches for a Marine Wounded Warrior that qualified, so we packed up the kids, and the coolers… In our cooler for the 4hr ride and 2 day trip in a hotel room were:

Sliced Watermelon, Grapes, Bing Cherries, Sliced Cucumbers, Carrots, Cherry Tomatoes, Guacamole, Blue Corn Chips/ Salsa, Hard Boiled Eggs, Bananas, green juice, smoothies and Herbal Heal All Tea. Everyone was satisfied, energized and taken care of! We went out to dinner once and then had light lunch at the games on Sunday. We had plenty of nutrient density left over in our cooler for the ride home too…

Well, I am sure at one time or another we have all found ourselves on the drive thru line, starving, and craving some food that will provide a solution to that crazy grumbling sound in our bellies. So, we go for something quick and fast. It also doesn’t help that each town has at least one to two or even more fast food joints to offer some quick yet unhealthy options for us. How do we avoid this? How can we avoid being that hungry, craving, cranky, and in a need of a fast fix person who has lost all control for healthy determination? Well, it is much simpler than you’d think.

The real fast food, before corporations built these multi-million dollar unhealthy options for us, was good old-fashioned fruits and veggies. Imagine that! Fruits and veggies should always be the number one option, and they are sold everywhere we turn as well, although they don’t usually have a drive thru. So, if it is about convenience then we need to prepare ahead of time. If we pack snacks and quick foods to go in our purse or brief case then we will always have a fast food option that aligns with having a healthy determination.

I suggest packing apples, bananas, oranges, and even some healthy homemade trail mix! My kids love Trail mix and they give it 2 thumbs up as a  favorite go-to snack when we are on the go. I put some seeds, raisins, cacao nibs and dried fruit like cranberries in a little Ziploc back or plastic Tupperware container. It is always there and it doesn’t fail us. It also quick to prepare and if I make a bunch of it I can take little servings for a couple days so it lasts.

Super easy, super delicious and it keeps us out of the danger zone…

I ALWAYS ALSO have a stash of my favorite raw dark chocolate tucked away…

 

The best way to avoid fast food joints while on the go is to always make sure you have a fast food option in your purse.

Clo Warrior Games BadgeE and kids Warrior Gamescut up veggies