Hot Asian slaw and cold marinated cucumbers!

I really suck at making anything Asian.....sorry for the language...but it's TRUE! I really don't know the ingredients and spices to use to make something that has a true Asian taste and is enjoyable to eat! On Allrecipes.com I read a little bit on their page about stir frying and used one of their recipes as a base for the dish below. It was yummy. We served it with Marinated Cucumbers (also posted below) and a small amount of grilled organic, free-range chicken. My kids had theirs over brown rice. Hope you enjoy it!

For the slaw, I used what is pictures above:
1 bag broccoli slaw
1 small red pepper very thinly sliced
3 celery stalks, chopped
3-4 green onions chopped

Sauce (from allrecipes):
1/4 C. chicken or veggie broth
1/4 C. soy or tamari sauce

2 t. sesame oil
2 t. rice wine vinegar
dash red pepper flakes
1 t. sugar (i used a dash of stevia)
(mixed together ready to go)

glaze to add at the end:
2 T. chicken or veggie broth
2 t. cornstarch or arrowroot powder
(mixed together, ready to go)

Directions:
*In a wok or great saute pan, add 1-2 T. coconut oil (high heat oil)
* Once hot, add in 1 t. crushed garlic (I use a refrigerated one because it's faster)
*Add celery for a minute then all other veggies. Saute for a few minutes
* Add broth/soy sauce mixture and stir until veggies are soft
* Right before taking off the stove, add the glaze and let bubble. Once it thickens, you are done!

I topped ours with chopped raw cashews and raw sesame seeds
Different and Yummy!

Finished Hot Asian Slaw

(The broccoli is almost noodle like)


Cold Marinated Cucumbers
David and ALL my kids LOVE these! We eat them a lot at our house and they are super easy and a great way for your kids to get their veggies.
In a bowl, I add:
4 C. sliced cucumbers (not to thick or too thin)
1/2 C. seasoned rice wine vinegar (we like the one with the red lid)
1/2 T. sesame oil
salt and pepper to taste

Mix everything together and let chill in the fridge. Stir a few times while chilling before serving!

Go Raw Granola Review

I first bought this "Go Raw" granola last year when my friend Cody told me about it. We actually ate some before my half iron-man last year... It is awesome. It is live nutrition that your body will know how to use.
I have only tried the chocolate flavor, but they also sell plain and apple cinnamon. You can click HERE to go to their website. They also make bars, raw chips and cookies (think I will order the ginger snaps), flax snacks, sprouts and chocolate (which contain three ingredients: raw cacao, agave, and oil).

Here is the ingredient list of the Chocolate Raw Granola:
*sprouted organic buckwheat groats *sprouted organic sunflower seeds, *organic dates *sprouted organic sesame seeds *organic coconut *organic hemp seeds *organic cacao *organic vanilla extract *celtic sea salt!

This product is:
*GLUTEN FREE *WHEAT FREE *NUT FREE *AGAVE FREE.
All live (dried under 105 degrees, all sprouted seeds, no GMO's, no trans fat, no cholesterol, all hand made, all raw kitchen, all family owned!

I LOVE IT!!!! You can buy it from their website by clicking above or heading to: www.goraw.com. You can also buy it from Amazon and save a few bucks and get free shipping. I suggest going to your health food store and trying it before you buy it. My store occasionally has it on sale. I keep it in my fridge and think this makes a great snack in between breakfast and lunch, especially after a hard work out.

Here is the nutritional breakdown for the chocolate granola:
Calories: 240
Fat: 9 g
Cholesterol: O
Sodium: 10 mg
Potassium: 280 mg
Total Carbs: 36 g
Fiber: 5 g
Sugar: 18 g (all from dates)
Protein: 5 g

Something I read on the back of the package "The seeds are optically sorted, soaked in filtered water, rinsed, then sprouted to perfection. The finest organic ingredients are mixed in, then hand spread on trays. The mix is loaded into custom-built dehydrators and slow dried at an average 98 degrees to maximize enzymatic and nutritional integrity and flavor!"
.......ummmmm......Yes, Please?

Chia Pudding

If you haven't yet experimented with chia seeds, they are AWESOME!

HERE are the top ten reasons online why chia seeds are great. I love the fact that they expand in water, so when you put some in liquid, they totally absorb. When you ingest these, you will actually feel full longer because of this absorbency factor. These little seeds are also a complete protein.

I survived my half iron-man last June because of my chia waffles. Recipe from HERE.

Recently, I have increased my exercise and have been feeling really hungry. I needed something to help me before or after a run and just to get through the afternoon when I am tired and trying to run the kids around and get dinner done and help with homework.

This is something I have just mixed up:

In a glass, add 1/2 C. unsweetened almond milk, 1 heaping T. chia seeds and let sit overnight, or for at least a few hours. When ready to eat, and 1/2 C. fresh berries (i like strawberries) and a few drops of vanilla stevia if you need it sweeter. You can double this is you want.

It's not fancy, but I really like it. The texture reminds me of tapioca pudding....which I LOVE!

If you don't care for this texture and want something smoother, you can whip everything in your blender.

(picture from the website, for the recipe, listed below)

HERE is a great recipe for some chia pudding that's a little fancier and would be a perfect snack or dessert for a warm spring day (which hopefully is upon us!)

Oil Dissolves Oil...Duh!

(Picture from HERE)

When I saw my niece a month ago, I couldn't believe how clean her face was. She had no makeup on, and hardly any acne spots were visible. I was amazed and couldn't help but wonder what she was using on her face. She told me: a mixture of Olive Oil and Caster Oil. I think I was stunned. I had never heard of this before. The concept is that oil dissolves oil....like dissolves like. You are basically using "good oil" to clean out and replace the "bad oil" on your face (acne, blackheads..etc)

I couldn't help but give it a try. She forwarded me the website where she got her information.

simplemom.net has all the information you need to get started. You can go to the exact post HERE

WHAT COMBINATION IS BEST?

Based on your skin type, there are different ratios of oil to use. She says the following:

* normal skin: equal ratio of caster oil (found it in the pharmacy section of walmart) and extra virgin olive oil

*extra oily skin: try three parts caster oil to one part olive oil

* dry skin: one part caster oil to three parts olive oil

David and I just started out with equal parts that we combined in a squirt bottle (found in the cooking section of walmart) and use about a quarter sized drop of our mixture each night.

Instructions:

Rub the oil in your hands and work into all parts of your face. I usually do this for about a minute.

Then take a clean wash cloth and put under the faucet and get it as hot as your hands can handle.. Hold it close to your face and let the steam soak up in your skin. I usually do this twice and then gently wipe off the oil.

If I am in a hurry, I put the oil on my face and then just use the steam in the shower to clean it.

The oil is great to clean off make up and just feels really good.

You can also add a few drops of tea tree essential oil (great antiseptic) in your hand. I just got this today so I will be trying it out this week.

We only need to do it once a day. I usually do it at night and just rinse my face off with water when I wake up.

I will be making up another bottle for my kids to help them keep their skin clean. It is great and my blackheads are slowly going away. I LOVE IT!

Give it a try. It is inexpensive and natural and great for you. Your skin will thank you.

Let me know if you have any questions.

Every Color!

I have wanted to make this post since last year when I first made my own vitamins with my friend Cody. You can find Cody HERE. I took the pictures from her blog to use for today's post.

Our friend Stefanie shared a special formula for making vitamins that she had recieved from a top herbist (is that a word???) in Utah. These are really amazing. I take three every day. I use "00" capsuls.

You can buy all the herbs, capsulator and capsuls from HERE.

You mix two tablespoons of each of the following herbs in a bowl. It is beautiful to see all the colors from different plants that are found all over the world, which God has given us to use to benefit our health. (It's not as pretty once you mix them all up, but this is what it looks

(These will last you a LONG time...so factor that in when you see the cost for all the herbs)

(all of the benefits of these herbs can be found all over the internet. These herbs are not guaranteed to do any of the following and are not intended to replace any medicine or perscriptions without consulting to a physician. I am not an expert, but do want to share what I have learned about these powerful herbs and what is helping me to consistenly feel better)

Alfalfa

can help stomach disorders, supports colon health, detoxifier

Barley

helps maintain steadier blood sugar levels, lowers cholesterol due to beta glucan, high in magnesium

Wheat Grass

heavy metal detoxifyer, increases blood flow, aids in digestion

Kelp

lowers LDL cholesterol and blood sugar, lowers breast cancer risk, iodine source

Dulse

protein source, contains at least trace amounts of every dietary mineral, rich in iron and magnesium

Spirulina

complete protein source, alkalizing, blood builder, may help chronic fatigue

Irish moss

soothing effect on mucous membranes through the body and can help fight free radicals

Rose hips

rich source of vitamin C, helps protect cartilage

Beet

contains betaine which helps the liver process fat, contains potassium and cleanses the kidney and gall bladder naturally

Nutritional yeast

helps regulate blood sugar and contains a rich source of B12. also a complete protein, more than any red meat

Cayenne

improves circulation, helps prevent blood clots and lowers cholesterol

Blue violet

anti-inflammatory, blood cleansing properties, anti-cancer herb

Outstraw

increases stamina, lowers cholesterol naturally, and helps with insomnia

Parsley (root and/or leaf)

protects liver and intestines against cancer, eliminates toxins and kidney stones

Ginger

protects digestive tract and liver against toxins and parasites, lowers cholesterol and helps fight infection in the body

Dandelion root

helps liver/gal bladder problems, great herbal diuretic

Carrot (didn't see it on mountain herb today...might have to get from somewhere else)

source of beta carotene, folic acid, B vitamins and liguin, which helps to strengthen immune system

Astragalus

an adaptogen, which helps the body adapt to stress, which supports adrenal function and encourages healthy production of cortisol in the body. Treatment for diabetes and also increases T cells in the body that destroy foreign cancer cells.

soo beautiful before it is mixed up

all mixed up and in the capsules.

My Favorite New Snack

So, I have not been posting for a while. I actually had surgery three weeks ago for my endometriosis and have been recovering. I finally am starting to feel like myself again and really enjoying feeling better.

I was excited when I went to Sunflower Market last week and found a new treat! Vegan Yogurt made with almond milk and full of live cultures and good bacteria. The brand is Amande. Even if you don't eat vegan, this is great and its good for people with dairy allergies to be able to get live active cultures without needing to get it from a dairy source. It is sweetened with fruit and yummy. They each have about 150-170 calories with 3 grams of protein. HERE is the website with more information and store locator where it is sold. I tried the coconut first and topped it with fresh strawberries and some homemade granola.

Coconut & Macadamia Granola

from: Somae Health Cook Book

Ingredients:

4 C. rolled oats
1/3 C. whole wheat flour (I used fresh ground white wheat)
1/2 C. shredded, unsweetened coconut
3/4 C. chopped macadamia nuts
2/3 C. pure maple syrup
6 T. coconut oil
1/2 t. vanilla extract

Directions:

Preheat oven to 300. Blend the oats, flour, coconut, nuts and salt together in a bowl. In a separate bowl, whisk together maple syrup, coconut oil and vanilla until well blended. Stir in the oat micture. Place the mixture on a large baking tray lined with parchment paper. Bake for 30 minutes. Turn or stir granola halfway through baking to avoid burning. Cool completely before serving. Tore in an airtight container! Enjoy!

(picture from HERE)

Serve it pretty like this with your favorite fruit! And enjoy eating something that looks pretty, tastes amazing and is good for you!

Family Party Idea!

David and I hosted our Hunt family dinner on Sunday. This included all of David's nieces and nephews at BYU, their spouses, his sister Marissa and their family, and his brother David and their family....which amounted to about 25 people, give or take.

I wanted to make something easy, but yummy and healthy at the same time that could feed a crowd! David and I ended up making a vegan chili and had cooked sweet potatoes and russet potatoes for people to pick from. I also made fresh sourdough bread for those that wanted it.

We then had a large (and I mean large) bowl of mixed green, lettuce, spinach, and broccoli slaw tossed together. We asked everyone to bring their favorite veggie toppings and ended up with: carrots, celery, cucumbers, garbanzo beans, croutons, cheese, broccoli, grated cheese, tomatoes, pasta salad, eggs, bacon bits and I cant even remember the rest. Everyone had the freedom to choose what they wanted. The amount of the meat at the party was very minimal and if you didn't want it, you didn't have to have any! Some people just had a salad bar, some people had a salad potato, some just had a baked potato with chili, and some like me had a little bit of everything. I made a balsamic dressing that fed everyone (I doubled the recipe from HERE). Next time I will try THIS dressing!

"The Best Vegetarian Chili in the World"

from Allrecipes. com....HERE

Adapted by me

(this made a ton...enough to freeze and have for leftovers for the week)

Ingredients:

1 T. olive oil

1 sweet onion, diced

4 large bay leaves

3 T. ground cumin

1 T. sea salt

4 stalks celery, chopped

1 red pepper, chopped

1 green pepper, chopped

2 jalapenos, seeded and diced

6 cloves garlic, minced

2 small cans, fire-roasted chopped green chilies

3 (28 oz) cans whole tomatoes, crushed in blender

2 (15 oz) cans diced tomatoes (I use low sodium)

1 small can tomato sauce

1/4 C.-1/3 C. chili powder

1 T. black ground pepper

2 Cans kidney beans, drained

2 Cans garbanzo beans, drained

2 Cans black beans, drained

1-2 Cans whole kernel corn, drained (optional)

Directions:

1. Heat oil in large pot over medium heat. Stir in the onion and add everything through the salt. Cook and stir until onion is getting soft.

2. Mix in everything from celery through green chilies. Reduce heat to low and simmer for five minutes

3. Add tomato's and sauce. Add chili powder and pepper. Stir in all the beans. Bring to a boil, turn to low and let simmer for at least 45 minutes. If you add corn, add just for a few minutes at the end. YUM!

Picture from HERE

(This is what my chili looked like, minus the zucchini. I think I will try the recipe from the link above. It is a Martha Stewart recipe)

It's fun when people show up to a party, when the counter is covered with veggies, like this. Every color of the rainbow. When you ask people to bring their favorite, then they will at least have something they like!
Picture from HERE

Next time, you invite people over, offer many choices and be pleasantly surprised what people put on their plate! Offering a large variety of vegetables allows people to eat what they are comfortable with, as well as maybe getting them to try something new! It's also great for kids to feel empowered by getting to choose the veggies they want. My kids love adding their own toppings.