EASY TO MAKE GLUTEN FREE PASTA SALAD WITH BEETS, GREENS, EGGS, TOMATOES, OLIVES AND ITALIAN DRESSING

Serves 1-2

1 cup brown rice pasta

2 yellow beets, peeled and cubed into bite size pieces

3-4 eggs

3 cups of greens, I used beets tops, dino kale and green kale

2 tomatoes, chopped small

1/2 cup antipasto (olives, bocconcini cheese, roasted red pepper)

1 shot glass of raw sunflower seeds

2 tablespoon lemon fresh lemon juice

2 tablespoons extra Virgin olive oil

1 large clove garlic or 2 small chopped small

Italian herb seasoning, salt, pepper

Bring a medium pot of water to boil. Salt the water and add pasta. Bring water back up to a boil and time the pasta. When the pasta is three minutes from being done add the beets and cook for three minutes. Take off the heat and use a slotted spoon to remove pasta and beets into a colander and keep the water. Let pasta and beets cool and return water to medium heat. Add eggs and bring back up to a boil. When water starts to boil again remove from heat, add greens, cover and let it sit, time 7-8 minutes. While the eggs are cooking put pasta and beet mixture in to a big bowl and put in the fridge to cool. After the time is up strain green and eggs into the colander. Run cold water over the eggs. Let cool for a few minutes. Remove the eggs, peel them, chop them and put them into the pasta salad. Now pick up the greens and give them a squeeze to remove excess water. Add the greens to pasta bowl with antipasto, tomatoes, sunflower seeds, lemon juice, garlic and olive oil. Add fresh italian herbs or a couple big piches of dried seasoning, salt and fresh cracked pepper. I ate half and put the rest in the fridge for lunch tomorrow.

** I like my eggs boiled medium so that the yolk is still a bit soft and makes a nice and light creamy egg yolk sauce over the pasta. Add eggs, bring water to a boil, remove from heat and cover. Do not boil the eggs, this will over cook them and cause them to be rubbery. For large eggs let sit in hot water for 7-8 minutes, that will get them medium. For a firm center leave them in for 10 mins. Always run cool water over them to stop the cooking.

• Garden beet is very low in calories (provide only 45 kcal/100 g), and contain zero cholesterol and small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.

• The root is rich source of phytochemical compound, glycine betaine. Betaine has the property of lowering homocysteine levels within the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which, otherwise, can be harmful to blood vessels. High levels of homocysteine in the blood result in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.
• Raw beets are an excellent source of folates. It contains about 109 µg/100 g of this vitamin(Provides 27% of RDA). However, extensive cooking may significantly deplete its level in food. Folates are necessary for DNA synthesis within the cells. 
• Fresh tubers contain small amounts of vitamin-C; however, its top greens are rather excellent sources of this vitamin. 100 g of beet greens provide 30 mg or 50% of RDA. Vitamin C is one of the powerful natural antioxidants, which helps the human body scavenge deleterious free radicals one of the reasons for cancer development.
• Additionally, the top greens are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots. Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
• The root is also rich source of B-complex vitamins such as niacin (B-3), pantothenic acid (B-5), pyridoxine (B-6) and minerals such as iron, manganese, copper, and magnesium.
• Further, the root indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.

CHIA SEED PUDDING TOPPED WITH GINGER GRANOLA, SLICED PEAR, BLOOD ORANGE AND FRESH MINT

1 cups milk (I used almond milk)
1/4 cup chia seed
2 tablespoons agave or honey

Mix everything up in one big bowl.  Stir well and stick in the fridge to set for at least a few hours or overnight. Super easy. Top with your favorite fruit, nuts, seeds and mint. I used lemon juice, ginger granola, pears, blood orange and mint.

One single serving of chia seeds contains 42% of your daily need for fiber and it packs more omega 3 fatty acids than a piece of salmon.  Chia seeds will absorb up to 12 times their own weight, making you feel full longer.

YAM//CHICKPEA//SWEETPEA //CURRY//MANGO//CILANTRO

1 shallot

1 large clove garlic or two small

1 large yam

1 can chickpeas

1tsp curry spice powder (use a little more if you like a strong flavor)

1/4 teaspoon fresh minced or powder ginger

1/2 teaspoon fresh grated turmeric

1/2 cup chopped cilantro

1/2 cup yogurt or kefir

1/2 cup frozen peas

1/2 teaspoon of honey

2-3 tablespoon of liquid chai tea 

salt and pepper

Chilli rubbed dried mango, mint and cilantro to garnish

Cut the yam into chunks and steam until tender. In another pan, melt some coconut oil and fry the garlic and shallot on med heat for a few minutes. Then add one can of chickpeas, curry powder, ginger and some salt and pepper to taste, let it heat up for a couple mins and then turn to low/med heat. Add the chai tea to give it more flavour and keep it moist, make sure nothing burns or stick to the pan. Add the peas. Heat up for a couple mins. Now add the cooked yam. I mashed mine up because I like that smooth consistency, up to you whether you want to keep it chunky or smooth. Add the yogurt, cilantro, and honey.. taste and salt and pepper again. Stir and combine and heat all ingredients through. 

CHAI TURMERIC SMOOTHIE

1 cup unsweetened almond milk
Amount optional, Protein powder, I like 1 scoop of Vega, and in this recipe Chai Vanilla flavour 
1/2-1 inch fresh turmeric (if you dont have a vitamix grate it, hold it with gloves or plastic wrap around your fingers)
1 teaspoon
1/2 tablespoon colostrum
1/2 tablespoon maca root powder
4  mint leaves
1 leaf kale
1/2 cup frozen pineapple, mango, or banana
1 tablespoon of chai mix, liquid or powder
Sprinkle cinnamon

Blend in a high speed blender, drink it up and nourish the body!

 Turmeric has high amounts of anti-oxidants that fight cancer causing free radicals, keeping your immune system strong. If you have a cold or flu, turmeric is one of the best things you can do to speed up recovery. Turmeric is a natural anti-inflammatory and liver detoxifier. Turmeric also contains good amounts of iron and other minerals so use it as a blood builder. Using turmeric in your daily or weekly regimen will help you recover from yoga and workouts faster by reducing inflammation and easing sore muscles.

SUPER MINERAL MISO SOUP

Here's the deal, you make this soup and you will promote healthy nails, hair and teeth, remove toxic chemicals from your body, strengthen your immune system and get more energy! It's high in vitamins, minerals, iodine, protein and has anti cancer properties. Yes, yes and yes!

Serves 1-2 

4 cups water

2 galic clove chopped small

2 tablespoon of chopped leek or onion

14 snow or sweet peas

4 okras sliced, see picture

1 large bok choy cut in to strips

1 cup kelp noodles

2 tablespoons of chopped dulse

2 tablespoons organic miso 

1 tablespoon cilantro  chopped

Sesame seeds, red chilli flakes and tamari to taste 

Choose your protein, add 1/2 cup to 1 cup of tofu, cooked shrimp, or cooked chicken chunks.

Bring water to boil, set on med heat, add garlic and onion, boil 3 mins, add pea and okra, boil 2 more minute, add bok choy, cooked protein, and noodles and boil two more minutes. I don't like to over cook this, I like the veggies with some crunch. Take the pot off the heat and stir in miso and dulse (heat hurts miso so make sure it's not boilling) It may be easier to put the miso in a cup and add a bit of broth to the cup. Stir this and then add that to the big pot. Garnish with cilantro, sesame,chili peppers, and tamari. 

The 10 scientifically researched benefits of eating miso

1. Contains all essential amino acids, making it a complete protein.

2. Stimulates the secretion of digestive fluids in the stomach.

3. Restores beneficial probitoics to the intestines.

4. Aids in digestion and assimilation of other foods in the intestines.

5. Is a good vegetable-quality source of B vitamins (especially B12).

6. Strengthens the quality of blood and lymph fluid.

7. Reduces risk for breast, prostate, lung and colon cancers.

8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.

9. Strengthens the immune system and helps to lower LDL cholesterol.

10. High in antioxidants that protects against free radicals.

Easter Dinner Salad With Herbs, Blood Orange And Avocado

Italian Easter dinner was molto bene! On the menu was home made antipasto, tortellini in a wild mushroom cream sauce, and a bright and beautiful salad full of nutrition and flavor. You can make this salad as a side dish or on it's own. It would be great with some grilled chicken or salmon. 

Salad (serves 6)

1 head of red leaf lettuce, outer leaves removed

One handful of Mache Lettuce

2 avocados

1 cucumber

1 cup cherry tomatoes cut in halts or quarters 

1 cup blood orange peeled and cut into bit size pieces

1 cup crumbled goat cheese

4-5 big mint leave chiffonade

Dressing

2-3 cloves garlic

1 small shallot

8 big mint leaves

1/2 cup cilantro (loosely packed)

1/4 cup extra virgin olive oil

1/4 cup plain unsweetened kefir or yogurt

1/4 cup raw sunflower seeds

1/2 tbsp chia seed

Juice 1 large lemon (around 3 tablespoons)

1/2 tbsp apple cider vinegar

1/4 tsp honey or agave

Orange and lemon rind, 1 strip of each

1/8 tsp each salt and pepper

Put all the ingredients for the dressing in a blender except the olive oil. Blend on low, then switch to high and pour the olive oil in slowly as it blends or a little bit at a time stopping and starting. The chia will help thicken the dressing. Transfer to a container and refrigerate. Assemble the salad and add just enough dressing to lightly coat the leaves. You should have dressing left over and will stay good in the fridge for at least four days.

Snack Smoothie Of The Day! Serious Energy Boost!!

1/2 C juice (Grapefruit or Orange)
1/2 C plain unsweetened Kefir
Half Frozen Banana
Few chunks of frozen pineapple 
1-2 leaves of kale (depending on size, stems removed)
10 sprouted almonds (regular is fine)
1 tsp maca powder

Blend in blender until smoooooth. Full of vit A,C, K, probiotics, iron, and protein (from the kefir and almonds).