Shrimp Boodles with Basil

 

Ingredients

  • 1 box butternut squash noodles
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 pound raw shrimp, peeled & deveined
  • 1 clove garlic minced
  • 1 cup sliced mushrooms
  • 1 pint Cherry tomatoes halved
  • 1 small bunch fresh basil, slivered
  • Sea salt and fresh ground pepper to taste

Instructions

If you can’t find butternut squash noodles, use a spiral slicer to cut butternut squash into noodles. Lay noodles on paper towels and sprinkle with salt. Let sit for 5 minutes.

Heat the oil in a large skillet and add the shrimp. Cook until pink and remove from pan. Add the garlic and mushrooms to the pan and cook until softened. Add the butternut squash noodles and cook until just softened.

Season with salt and pepper and add the shrimp, tomatoes, and basil to the pan. Cook until heated through and serve.

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Octobiotics

Same symptoms, same medication, same scenario...is your body being treated like a production line instead of being treated for Optimal Health?

 

Shortly after I moved to the US, I began working as a business director in a behavioral practice. I was astonished at the number of patients that were taking prescribed medication (100% of those in the practice).  What was more disturbing was the fact that most patients were taking more than one prescribed medication, often 3 or 4 different medications. Most of this medication was given to counteract each other or side effects of the medication.

 

Coming from Europe, I had a hard time digesting this since my family had been using naturopathy, homeopathy or other alternative medicine for years. Working in a practice where patients and doctors didn’t see a way around prescribed medication was one of the reasons I decided to go back to my origins and move to a holistic approach for my clients.

 

Recently, several new...

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Inflammation Part 2

Last month, I shared what inflammation is. This month, I want to talk about what causes it and how to reduce it.

There are a few well-known foods that cause inflammation:

  • Sugar
  • Dairy
  • Gluten
  • Corn
  • Soy
  • Alcohol
  • Eggs

Keep in mind that not all of these foods affect everyone the same way. This is where inflammation gets tricky.

As I mentioned last month, feeling bloated is a sign of the beginning stages of inflammation. There are other symptoms as well, including:

  • Skin rash
  • Itchiness
  • Hot flashes
  • Diarrhea
  • Feeling anxious
  • Mood swings
  • Sleepiness
  • Brain fog
  • Lack of energy

Paying close attention to how your body reacts after eating certain type of foods is crucial to identifying if you have sensitivity to them.  Keep track of what you eat and any symptoms you experience. If you experience any of the above symptoms, it means there is some level of sensitivity and a potential inflammation problem.

In addition to food reactions, one of the most common inflammatory products is one that our...

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Roasted Beet Salad

ROASTED BEETS SALAD

For the Beets

1 bunch medium beets (about 3)

1 tablespoon extra virgin olive oil

For the Salad

10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)

3 ounces goat cheese

1/2 cup walnuts, coarsely chopped

For the Vinaigrette

2 tablespoons honey

1-1/2 tablespoons Dijon mustard

3 tablespoons red wine vinegar

1-1/2 tablespoons minced shallots

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons vegetable oil

Drizzle the beets with olive oil and wrap them up in aluminum foil. Roast them directly on the oven rack for about an hour. You’ll know they’re done when you can easily pierce them with a knife.

Let them cool, then peel the skin and cut into chunks.You can wear gloves if you want to prevent your hands from turning temporarily pink but I never bother.

The rest of the salad is a breeze. For the vinaigrette, combine the honey, Dijon mustard, red wine vinegar, oil, shallots, salt and pepper in a jar and shake to...

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Quinoa Kale Avocado Meal

Uncategorized

 

Ingredients:

1 cup uncooked quinoa

2 cups water

Pinch of Himalayan salt

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

Zest from 1 medium lemon

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

Fresh cracked black pepper,

3 cups chopped kale

1 large avocado

 

How to Make It:

Combine the quinoa, water in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.

Remove the lid and gently fluff the quinoa. Set aside to cool.

In a bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper. Set aside.

In a large bowl, toss together the cooked quinoa, kale and avocado. Toss with the dressing, and serve at room temperature or chilled.

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Potatoes Casserolette

 

Ingredients

250gr. Organic pork belly
200gr mushrooms
2 potatoes or sweet potatoes
1 red onion
100gr parmegiano
100gr mozzarella
salt, pepper, olive oil
Containers, you can use a muffin pan or containers like the photos.

Directions

Sauté the pork belly in a pan without oil until the fat from the same belly almost disappears from the meat. At the mean time warm up the oven to 350 degrees.
In the same fat sauté the onion until golden, add the mushrooms and let it cook until the water from the mushrooms disappears.
When is all cooked, turn off the burner and let it cool down.
Cut the potatoes in thin slices. 
Spread olive oil in the containers of your choice and spread the potato slices as a film until re-cover the container shape.
Drain the fat from the pan and set the cooked ingredients in a bowl mix a half of each cheeses.
Fill up the containers with the mix and top with potatoes again.
Add the rest of the cheeses and...
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Ginger Spice Veggies – Festival de Color

 

Ingredients

1/2 Cabbage
200gr Asparagus
Ginger root, the size of the top of your thumb.
200gr Mushrooms
250gr sprouted broccoli
1 red onion
1 garlic clove
Raw sesame seeds
Salt
Pepper
Coconut oil

Directions

Chop the veggies in medium pieces. Set a big pan in the stove and warm up coconut, enough amount to cover the bottom of the pan.
Cut the ginger root in three pieces and put it in the pan, sauté for a little bit and add the onion until gets transparent, add the garlic crushed.
Add the other veggies and mix all together stir for a little bit but don’t let the asparagus get saggy. Very important in order to preserve the flavor and all the qualities keep the veggies firm.
Put salt and pepper of your choice and sesame seeds, is ready to eat!
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Inflammation Part 1

We frequently hear the word “inflammation.” Do we really know what it means?

Often, we don’t.

We have an overall idea, but we can’t picture it inside our body because the type of inflammation we see it’s usually on our skin. Beyond that, we label it with another name or diagnosis.

Inflammation starts in an specific area of your body. It gets irritated, at first, due to external or internal agents causing  swelling in that part, redness, irritability and in some cases mucus or bleeding, depending where the inflammation takes place.

Every imbalance, illness, or unusual sensation in our body belongs to an inflammatory response. Inflammation is the way our body is telling us, “I am getting sick, take care of me.”

We do not “listen” what our body has to say for different reasons, here are some:

  • We are busy.
  • We are disconnected from our nature
  • We assume being uncomfortable is normal.
  • We can even make pain into a way of living...
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Salmon in Papillot

Uncategorized

 

Ingredients:

  • 4 pieces of Salmon
  • 6 garlic cloves
  • 2 carrots
  • 1 bunch asparagus
  • 1/2 onion
  • lemon
  • Thyme
  • Salt
  • Olive oil
  • Parchment paper

 

  1. Turn the oven on at 325 degrees.
  2. Finely chop all the veggies.
  3. On a large piece or parchment paper, place one piece of salmon in the center and season with salt. Spread chopped veggies on top of the salmon. Add thyme and squeeze half of a lemon.
  4. Wrap the paper as a present, make sure the ends are strongly wrapped.
  5. Place packages on a baking sheet and bake for 20 minutes. Remove from oven and carefully open the packages, as the steam is hot!
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Your Intention Is As Important As Your Actions

 

Have you ever stopped to observe the bite in your fork right before you put it in your mouth?

What are the colors, the convention of foods, the layers, the smell?
Then, the texture in your mouth, the flavors of all different foods.
How that will fill your body and soul? What are the nutrients that contented?

All these question may seem silly or boring but this exercise makes a total difference in the experience of eating.

When I first moved definitely here in California, I was amazed that people weren’t sitting to eat their meal. They ate in the car, on the way or even in the restaurant, it was eating and leaving, and it seemed really fast to me.

I wasn’t used to that, we sat in the table, all together, we ate and talk and share, laugh or had discussions. It was a slow fun tasteful experience 3 times a day! Can you believe that?

Now, I am Americanized.
Although I won’t eat in the car or on the go but meals are not the same, foremost because here I don’t...

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