"Embodying air and wind, vatas tend toward lean physiques: creative, impatient, nervous personalities; and fragile digestion. Spices: Fresh Ginger and Cinnamon + salt to increase digestive fire." -Delicous Living Magazine
Also, Cumin, Coriander, Tumeric and Fennel are helpful.
Drink warm water with lemon juice, fresh ginger, and cayenne pepper + a dash of salt to cleanse/increase digestion.
Sugar free, added juice free, packed with antioxidants, fiber, and deliciousness!
Berry Good Pumpkin Smoothie
1/4 cup fresh blackberries 1 small kiwi 1/4-1/3 cup canned pumpkin (i used libby's) 1 Tbs egg white protein 1/2-1 tsp coconut oil (optional for added nutritional benefits) 1/2 tsp cinnamon Unsweetened soy milk
Put berries, kiwi, pumpkin, coconut oil, and cinnamon in blender and combine. Then add egg white protein and combine. Then add soy milk while mixer is on until desired consistancy is reached (i like mine thick). Makes about one 8 ounce smoothie.
Great on a bed of spagetti squash or zuchini with your favorite pasta sauce!
Terrifcly Tasty Turkey Meatballs
1 Package ground turkey or turkey breast (i used sheltons, if using breast add 1/2 teaspoon olive oil to keep it moist) 1 medium sized egg (free range :) 1/2 large white onion chopped 2 large stalks of celery chopped 2-3 large tbs of fresh oregano 3 large chopped cloves of garlic 1/4 cup brown rice flour or brown rice/gluten free bread crumbs a squeeze of lemon juice
Combine onions, garlic, celery, oregano, lemon juice and egg. Then add in the flour and ground turkey. Combine with hands and form into 1 inch balls. Place on greased or foiled baking sheet and bake at 375 for half an hour or until browned and cooked through. Makes about a dozen medium sized meat balls.
This pie is so versatile- the "pudding" filling can be made with anything you like!
Easy Almond Custard Pie
Crust 2 cups Teff Flour or cocounut flour 1/4 cup agave syrup 1/2 cup apple sauce/coconut oil 1/2 tsp Sea Salt Preheat oven to 375°F.
Combine the ingredients. Without rolling or refrigerating, press dough with your fingers into a pie plate. Sprinkle with toasted slivered or sliced almonds.
Bake for 10 minutes, then add filling.
Makes one 9-inch pie crust (12 slices).
Chocolate Pudding Filling 32 ounces non-dairy milk (can use chocolate and omit the cocoa powder) 1/3 cup Eden Organic Kuzu Root Starch, dissolved in 5 T. cold water 1 Tablespoon agave nectar 3 tablespoons unsweetened cocoa powder
Place all ingredients in a medium saucepan over a high flame. Do not cover. Stir constantly to prevent lumping. Bring almost to a boil. Reduce the flame to low and simmer until thick. When thick, in several seconds, remove from the flame and chill for an hour before putting into pie crust.
*For berry filling: 6 cups fresh peaches, skins removed, sliced 1 cup fresh blueberries 1/2 blackberries 2 1/2 cups water 1/2 cup lemon juice 1/4 cup Eden Organic Kuzu Root Starch
Place the juice and kuzu in a 4 quart saucepan and stir until the kuzu is well dissolved. Heat the juice and kuzu mixture over a medium-low flame, stirring constantly until thick. Add all the fruit and stir until the fruit is coated with the thickened juice. Turn of the flame and prepare the crust.
Cinna-simple Quinoa Almond Granola Dry 2 cups quinoa flakes 1/4 cup shredded coconut 1/4 cup slivered almonds/cashew pieces 1/2 cup puffed rice 1 tablespoon cinnamon (i LOVE cinnamon)
Wet 1/4 cup agave nectar 1 tsp coconut oil 1/4 cup or more warm water/fruit juice of choice 1 tsp vanilla
1. Combine dry. Combine wet. Slowly add wet to dry, stirring slowly. 2. Put on a baking sheet bake about 300 degree for 30 minutes stirring about every 10 minutes. When it gets nice and crispy it's done.
Proteinful, fiberful, sugar free, and antioxidant packed!
1/4 cup Quinoa flakes 4 tbs cocounut flour 2 tbs egg white protein 1 egg 1 teaspoon baking soda fresh blueberries cinnamon to taste water or non dairy milk until runny
Mix egg, cinnamon, quinoa flakes, coconut flour, baking soda, and egg white protein. Then slowly add water or non dairy milk until desired consistancy is reached. (the more liquid the better with coconut flour because of its high fiber content). Pour by 1/4 cup into greased skillet. When pancakes begin to bubble, sprinkle with blueberries. Flip when underside is golden brown. Makes about 6 medium sized pancakes.
Great with almond butter! Yummy!
*For pumpkin use 1/4 quinoa flakes, 1 tbs coconut flour and a small 1/4 of brown rice flour with 1/3 cup pumpkin.
Lip Lickin' Chicken Chili 2 boneless skinless chicken breasts (pulled or diced) 1 can diced tomatoes (I used Eden diced with jalapenos for some bite) 1 can garbanzo beans 1 small zucchini diced 2 cloves garlic minced 1 teaspoon cumin 1 teaspoon chili powder 1/2-1 can chicken broth 1/2 chopped green bell pepper 1/2 chopped red bell pepper 1/2 chopped yellow bell pepper 1/2 chopped white onion tomato paste to taste a pinch of salt
1. Bring chicken broth to a boil. Add diced tomatoes, cumin, & chili powder (and tomato paste)and let simmer. Saute chicken in medium sized skillet with one clove of garlic until almost fully cooked. Add chicken, reminaing garlic, onion, peppers, zuccini, garbanzo beans, and salt. Let simmer for 15 minutes. Serve with brown rice or rice cakes for crunch!
I made this recipe for my non-gluten free family and they said they liked it better than regular lasagna!
One Package Ener G rice lasagna noodles Tofu "Ricotta" 2 packages Naysoya extra firm or firm tofu 1 1/2 teaspoon extra virgin olive oil 1 tablespoon fresh lemon juice 1 tablespoon fresh oregano 3 or 4 fresh basil leaves 2 cloves fresh chopped garlic
Combine in food processor or blender until smooth "ricotta" consistancy is reached.
Sauce and Meat Layer 2 packages sirloin ground beef 2 jars of Newman's own Fra Diavlo Sauce (or you can use whatever homeade or premade pasta sauce you like) One package fresh baby spinach
1. In sauce pan brown ground beef and add pasta sauce. Let simmer. 2. Boil pasta according to package (a little less than aldante works best). 3. Spray large baking dish with non stick spray then layer noodles, "ricotta," beef sauce & spinach. Repeat until all ingredients are used. 4. Bake at 350 degrees for 30 minutes covered. Then bake uncovered for 20 minutes. Viola! Lasagna! (May be topped with Vegan Gourmet Dairy Free Mozzorella -for those who can tolerate yeast, cut thin slices and layer on top before baking.)