Archive for October, 2009

Meal In A Muffin Recipe

Posted by Alexandra on October 27, 2009 at 6:15 pm

MEAL IN A MUFFIN – MAKES 12

* Perfect for quick breakfasts, picky eaters, or people who work so hard they forget to eat lunch! zucchini muffin

1 cup whole spelt or whole wheat flour

1 cup barley flour (if you can’t find barley flour, use 2 cups of whole spelt or whole wheat)

1 teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 ripe bananas, peeled

¾ cup apple sauce

3 tablespoons blackstrap molasses

½ cup apple juice, plus more as needed

2 teaspoons apple cider vinegar

1 cup grated zucchini

½ cup grated carrots

½ cup finely chopped or ground almonds, sunflower seeds or sesame seeds

½ cup raisins (optional, they add a touch of sweetness)

  • Preheat the oven to 375º. Line a muffin tin with paper liners and spray with nonstick spray.
  • Combine both flours, cinnamon, baking powder, and baking soda in a mixing bowl and whisk together.
  • Place the bananas, apple sauce, blackstrap molasses, apple juice, and apple cider vinegar in a blender and blend until smooth. Mix the wet and dry ingredients together, then fold in the zucchini, carrots, nuts, and raisins. Use a bit more apple juice if needed to wet all the flour.
  • Divide mixture evenly into the 12 muffin cups, and bake for 20 minutes, or until the top springs back to the touch. Remove muffins from the pan and cool on a wire rack.
  • Store in an airtight container or freeze in individual freezer bags to pull out and put into lunches as needed.

Inspired by The Vegan Lunch Box by Jennifer McCann

Filed under: Recipes

Attend the Institute for Integrative Nutrition with my alumni discount!

Posted by Alexandra on October 21, 2009 at 9:07 am

As you know, I’m a graduate of the world’s largest nutrition school, the Institute for Integrative Nutrition. My own time at IIN changed my life–it helped me improve my relationship with food, achieve my highest state of health possible, create a successful business and share this knowledge with others.

Registration for the October Distance Learning program is closing soon. Enroll by October 30 to join the Fall session. This is also the last year of the live Professional Training Program–there only 100 seats left! As a graduate of the school, I am able to offer a $500 Fall Tuition Scholarship to either program if you mention my name when you enroll this month.

So if any of this intrigues you, I highly recommend you call (877) 730-5444 for a free career counseling call. An Admissions Advisor will walk you through the basics:

  • your iPod and personal health counselor
  • your personal website to launch your practice
  • support to start seeing clients while you’re still in school
  • University and National board certification
  • schedule, testing, curriculum, finances

You can also find out more information about IIN with new videos at their website,www.integrativenutrition.com. When you sign up to become a student this month, you’ll receive a $500 Fall Tuition Scholarship just by mentioning my name! (Offer valid for new enrollments from October 19 through November 16; cannot be applied retro-actively or combined with other offers.)

And, as always, please call me if you have any questions about IIN. It changed my life and health, and maybe it will change yours!

Yours in health,

Alexandra

P.S. People love the school on Yelp.

Filed under: Uncategorized

Hijiki Sea Vegetable with Shiitake Mushrooms and Carrots

Posted by Alexandra on at 8:55 am

Hijiki with Shiitake Mushrooms and Carrotshijiki

*1/2 cup hijiki has as much calcium as 1 cup of milk and more iron than 2 eggs

(inspired by Mark Bittman’s recipe)

Ingredients

1 cup dried hijiki

10 fresh shiitake mushrooms, stems discarded, thinly sliced

2 tablespoons extra virgin olive oil

1 cup diced firm tofu or tempeh

2 medium carrots, shredded

1 cup peas

1 cup No-Chicken vegetable broth

2 tablespoons mirin

1/4 cup soy sauce, or to taste

Directions

1. Soak hijiki in cold water to cover.

2. Put olive oil in a 12-inch skillet over medium-high heat. Saute the tofu cubes quickly in oil, for 2 or 3 minutes, stirring only once or twice. Remove with a slotted spoon.

3. Drain hijiki, and put in skillet; stir once, then add carrots and shiitakes. Stir again; add tofu and peas, stock, and mirin and soy sauce. Stir, turn heat to medium-low, and cook, stirring occasionally, until carrots are tender, about 10 minutes. Mixture should be thick, not soupy. Taste, add more soy sauce or salt if necessary, and serve.

Filed under: Uncategorized

Mushroom Products for Immune System Health During Cold and Flu Season (win a free bottle of Host Defense!)

Posted by Alexandra on at 8:38 am

Medicinal mushrooms are used in traditional Chinese medicine and by cutting edge western doctors to treat weak immune systems. Cancer patients recovering from the effects of radiation and chemotherapy, AIDS/HIV patients and those with auto-immune disorders benefit from the protective and regenerative effects of mycomedicinals, or medical mushrooms. Shitake Mushroom

My favorite mushroom product for protecting myself and my family during cold and flu season comes from Paul Stamets’, one of the leading mycologists in the world. Grown in pristine conditions in Washington state, Stamets’ mushroom products are safe and powerful.               Host Defense is an incredible tool for immune support any time of year.

*You can win a free bottle, thanks to the generous folks at Fungi Perfecti! Simply visit their website and leave a comment on this blog about something new you learned regarding medicinal mushrooms!

Filed under: Uncategorized

Gluten-Free Cherry Pie

Posted by Alexandra on October 14, 2009 at 11:34 am

Rich, delicious and naturally sweetened, this cherry pie recipe is more like a jello-mold than a pie. What makes it a pie is the dish you serve it in, and the whipped topping.

Pie IngredientsIMG_3995

1 TB kudzu powder (grind the chunks by hand in a mortor and pestle or use powder found in health food stores in the macrobiotic section)

2 TB agar flakes (a sea weed product also often found in the macrobiotic section of health food stores)

2  cups unsweetened cherry juice (great for gout!)

1/2 cup apple juice

1 TB agave syrup

2 cups cherries (thawed if frozen, and pitted if fresh)

1/2 tsp almond flavoring

Directions

Whisk the kudzu powder in 1/2 cup of apple juice and set aside.

Put a medium pot of cherry juice over medium heat and add the agar, almond extract and agave. Bring the liquid to a boil, lower the heat and simmer for 5-10 minutes until the agar is dissolved. Stir often.

Add the slurry to the hot liquid, stirring constantly until the liquid just begins to bubble. Turn off the heat and stir in the cherries. Pour into a pie plate and refrigerate for at least 1 hour, or until cool and set.

Tofu Whip Ingredients

12 oz package Mori-Nu silken tofu

1/4 cup maple or agave syrup

1 TB vanilla extract

Directions

Blend all ingredients together until completely smooth. Spoon over slices of Gluten-Free Cherry Pie. Refrigerate for up to one week in an air-tight container or until needed.

Filed under: Recipes

Lentil Soup for the Soul

Posted by Alexandra on October 5, 2009 at 11:07 am

Vegan Lentil Souplentil soup

This recipe is amazing – very simple, very inexpensive to make, but with a HUGE payoff. It costs about $10 to make 10 servings of this organic soup. My 2.5 year old son loves it, and it packs more nutritional punch than that organic canned soup line I used to buy.

brown lentils

Ingredients

1 TB organic olive oil

2 cloves garlic, minced

1 medium yellow onion, small dice

1 carrot, small dice

1 celery stalk with leaves, small dice

6 shiitake mushrooms, stems removed, washed and diced

1 teaspoon salt

½ pound brown lentils, washed and drained

4 cups No-Chicken organic vegetable stock

Extra water as needed

Directions

  1. Warm the olive oil in a large soup pot over medium heat.
  2. Stir in the garlic and warm until the garlic becomes fragrant.
  3. Add the onion, carrot, celery, mushrooms and salt. Cook for 5 minutes, stirring often.
  4. Add the lentils and stock*, plus enough water to cover the veggies and lentils by one inch.
  5. Raise the heat to medium-high to bring to a boil. Lower heat to a simmer, cover and cook for 30 minutes.

*Optional: stir in 1 cup chopped spinach, or ½ cup diced yams or butternut squash

** For kiddo’s lunch, pre-heat a thermos with hot water in the morning and re-heat the soup for a few minutes. Pour out the water and fill with warm soup. Will provide a warming, satisfying school lunch.

Filed under: Recipes,school lunches

Healthy and Sane Halloween Ideas

Posted by Alexandra on at 10:47 am

Halloween is just around the candy-corn corner, and parents are starting to ask me what they can do to avoid the sugar-fueled insanity.pumpkin

Kids roller-coaster their way through at least 1 day of complete sugar and artificially-colored mayhem – and it’s no wonder to me that Halloween is the real first big step towards cold and flu season. All the sugar and food additives weaken the immune system and set the stage for a rough winter.

I just read this great article from Dr. Joel and wife Lisa Fuhrman on amazing, sane, healthy Halloween suggestions:

1. Hand out inexpensive toys or gifts instead of candy. By setting this good example, perhaps a neighbor will pick up on the idea. Even if nobody follows your lead, you will feel good about your decision. Toys are perhaps a little more expensive than candy, but not much, and they definitely send a great message to both the kids and the parents.

My children help choose what they think is cool. In recent years, we have been giving out glow-in-the-dark necklaces and bracelets*. The best thing about these toys is that they make kids safer in the dark because cars can see them when they are walking in the road. Kids say, “Wow!” or “Cool!” when they see the glowing gifts, so I know they love them. Plus, my kids are proud to hand them out. Now that my kids are older, they always remind me when it’s time to place my order (which is right around now). Other toys that we have purchased include small cans of Silly String, glow-in-the-dark animals, and glow-in-the-dark balls.

2. Make your family’s favorite dinner on Halloween night, including their favorite desserts. There are great healthy fall menu ideas in the Member Center recipe guide. With full stomachs, your kids will be less tempted to eat the junk they receive. You also can try the Halloween treat recipes in the September 2006 Healthy Times Newsletter, or have some delicious Pop’ems on hand from DrFuhrman.com.

3. When the children come home, set a limit on how many candies they are allowed to eat. I suggest you allow them two pieces of candy, which they can pick out—and then discard or give away the rest. We let our children pick one or two candies to eat. Most of the time they only take a bite or two before tossing the rest out. Our youngest, Sean, has no desire to even taste the stuff, because as he explains, “I don’t eat junk food.” Luckily for us, he is too finicky to try anything new. He rejects anything he is not accustomed to.

4. Some people find it easiest to throw out all the candy after the children go to sleep. Little ones probably won’t even remember it once it’s gone, and getting rid of it eliminates temptation for the adults in the house.

5. Life is full of compromises— and this day will pass! I believe that with a little advance planning you can ensure that your children will have a good time and not be tempted to hide or sneak candy. Plus, you will be happier knowing that they will be eating a lot less candy this year than they did last year.

That’s a good start!

(from www.drfuhrman.com)

Filed under: Uncategorized

Get Alex's Nutrition Wisdom

  • Discover small changes that can heal your body
  • Receive soulful insights into why you eat what you eat
  • Empower yourself with transformative nutrition tips

Sign Up Today

PS – I will never share your contact info, ever.