Embracing Wisdom

Life, food, wellness and love


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No Shame Oatmeal

I’m not really an oatmeal girl but my body was craving it today. Add in some slivered almonds, unsweetened shaved coconut, fresh blackberries and blueberries, a drop of lemon essential oil and voila! Yumminess in a bowl! 
I used to obsess about eating certain foods especially grains when I changed my way of eating to a more paleo style. However, in my process of listening to myself and my intuition, I have come to realize that my relationship with food shouldn’t be so stressful and really shouldn’t be punishing or shaming.  I learned that it really is okay to eat what my body is craving. Because I eat so clean, I rarely crave anything “bad” like sugar or super carby foods. 

But, today my belly said oatmeal and berries. And that is exactly what it got. And it is okay. 

No Shame Oatmeal: 

  • Steel cut oats cooked as directed
  • 1/4 cup unsweetened shaved coconut 
  • 1/4 slivered almonds 
  • Handful of berries 
  • 1/4 cup unsweetened almond milk 
  • Drop of lemon essential oil 

Interested in learning more about incorporating essential oils into your lifestyle? Or how to shift out of the shaming around food? 

 I am here to help! 

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Kitchari

Let’s face it being a red-head has some great qualities: unique coloring (only 2% of the world population has red hair),  we well-known for a spunky temper and we have an awesome sense of humor due to years of being teased.  Believe me, I have heard them all. The not so great qualities of being a red-head: well, that very same temper plays both sides of the coin and I pity the person dealing with the not-so-spunky side, red-heads have a much lower pain tolerance and even bleed more than non-gingers, and seasonal changes especially from summer to fall is incredibly difficult. The hot PITTA dosha that most red-heads are can be exasperated this time of year. With that said, it is a great time to consider a Ayurvedic porridge made from rice and mung beans. This amazing stuff is wonderfully seasoned with ginger, cilantro, cardamom and clove. Kitchari is considered is used to purify (and cool down) digestion and cleanse systemic toxins from the body.

I typically do this process in the spring and most certainly in the fall.  I try to make the day or few days to be quiet ones where my focus is to love my body.  I practice Yoga, meditate, take short walks in nature and drink plenty of water.  This year I chose to do a one day Kitchari cleanse the day following a huge hike up a 14,000 foot mountain.  My body was tired and empty from the exertion and I felt this would be a great way to move gracefully into the fall season.

Kitchari reminds me of a  creamy rice cereal and a light dal, or lentil soup. Great for warming the body on a cold day, but even greater the cozy feeling is the rest it offers your digestive system.  This blend of rice, legumes and spices provides all the needed nutrients one needs while resting the system and also provides the body needed energy. Ideally eating Kitchari for three days is ideal but a once or twice a month day is a great maintenance practice.  The morning of the “cleanse” I avoid caffeine and I enjoy unsweetened steel-cut oats with butter or ghee.  The process of making Kitcahri can be meditative if you are open to seeing the process as one of health and vitality.

KITCHARI

  • one cup yellow split mung beans (can sub red lentils if unable to find)
  • one tablespoon chopped ginger
  • two tablespoons shredded coconut
  • handful of fresh cilantro
  • one teaspoon cinnamon
  • one-quarter teaspoon each of cardamom, pepper, clove powder, turmeric, salt
  • three bay leaves
  • three tablespoons ghee or unsalted butter
  • one cup basmati rice
  • six cups water

1. First, rinse split yellow mung beans and soak for several hours. Set aside.

2. In a blender, liquefy one ginger, shredded coconut and chopped cilantro with one-half cup of water.

3. In a large saucepan, lightly brown spices and three bay leaves (remove before serving) in three tablespoons of ghee, or butter.

4. Drain the mung beans and then stir them into the spice mixture in the saucepan.

5. Next, add raw basmati rice. Stir in the blended spice and coconut mixture, followed by six cups of water.

6. Bring to a boil, cover, and cook on low heat for approximately 25 to 30 minutes until soft.


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Clean Eating Granola

One of the foods that I miss the most since eating grain free is cereal or granola.  There is something about the crunchy goodness in a bowl of cold coconut or almond milk that my mouth yearns for.  Here is my take on a grain free, sugar-free granola:

2 cups cashews

1 cup almonds (or split half and half with walnuts)

1/2 cup pumpkin seeds

1/2 sunflower seeds

1 cup shaved unsweetened coconut

1/2 cup unsweetened dried cranberries (optional)

10 pitted dates

3/4 cup coconut oil

1 tsp vanilla

1 tsp cinnamon

1 tsp sea salt

Directions:

Preheat oven to 325 degrees. In a food processor pulse all of the nuts and shaved coconut until its the rough size of granola, pour into a large bowl and add sunflower seeds ( I also like to add a small handful of shaved coconut for extra texture). Meanwhile, pour boiling water over the dates and soak for ten minutes.  Once soaked, add the dates (and water) to the food processor and process into a liquid.  Add in the melted coconut oil, cinnamon, and vanilla.  Pour liquid mixture onto nut mixture and stir to combine.  Spread nut mixture onto a parchment lined baking sheet and sprinkle with salt.  Bake in the oven approximately 35-40 minutes until toasty and brown.  Allow to harden and cool in pan.  Break into pieces when cool and add the dried cranberries if you are opting to include them.  Store in an airtight container.

Enjoy this with coconut or almond milk….. or by the handful.

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Beet Caprese

You either love beets or you do not. Either way, the non-beet lovers just may convert over this one.

Beet Caprese
Oven roast the beets until they become soft, about an hour depending on size. Cool the beets and then peel and slice the beets into hefty size coins.

Layer softened goat cheese with beet coins making stacks.

Simmer one cup balsamic vinegar in a sauce pan until it reduces into a sticky goodness.

Drizzle beet stacks with balsamic glaze, top with baby arugula and enjoy!

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