At Integrative Nutrition, Joshua teaches that spirituality is a vital part of a person's primary food – what sustains you beyond your plate, like your career, relationships, exercise, and spirituality. Read More
September 27, 2015 8:26 PM
I needed some green food coloring and decided not to buy the usual dye from the grocery store. I did a little research and learned how to make my own. The Following is copied from the Organic Wife: at anorganicwife.com
Purple: Hibiscus Flower Powder
The hibiscus is a beautiful flower commonly used in herbal teas in many Asian, African, and Caribbean countries for its many health benefits, including improving heart health and the immune system and even preventing or curing hair loss and hair greying. I get this powder from Mountain Rose Herbs. Very little powder is needed to make a pretty purple color, so the taste of the frosting is not affected.
Green: Liquid Chlorophyll
You may have heard other tips that say you can puree spinach or some other leafy greens to make food coloring. That is true, but why go through all that work when you can just buy liquid chlorophyll? Chlorophyll is what makes plants green. A small bottle doesn't cost much and it lasts a very long time. You can get it at most health food stores in the supplements section. It is tasteless. I went a little crazy and squeezed out too many drops here, which is why this frosting turned out dark green, but in the past I have successfully made a very pretty light green with just a couple of drops. (See my Dark Chocolate Guinness Cupcakes with Mint Buttercream.)
Yellow: Turmeric
I hope you all have turmeric in your spice cabinet! It has many health benefits, including being a strong anti-inflammatory and natural liver detoxer. Turmeric has a very mild taste so again flavor was not affected. The only thing to be careful of when using turmeric is that it stains many surfaces so make sure you're wearing an apron! I loved the sunshine yellow turmeric produced, it was my favorite cupcake!
Pink: Strawberry Puree
I have used strawberry puree and raspberry puree successfully to make pink food coloring. Puree fresh or frozen strawberries or raspberries, then strain over a fine mesh sieve to get out the seeds. Reduce the puree in a saucepan over medium heat to get out the extra water. If your puree is too watery, you will need more to get color, and if will affect the consistency of your frosting. The taste of the berries does come out in the frosting, but of course, that is a pleasant taste!
Blue: Red Cabbage
This one is a little more work, but the color is wonderful. Chop one red cabbage. Put it in a large pot and cover with water. Bring to a boil, then lower the heat and simmer for 10 minutes. Strain out the cabbage pieces. Boil the purple water and reduce it until it's very thick. I reduced about 6 cups of water to about ½ cup. Pour the purple water into a small bowl or measuring cup. Add baking soda, a pinch at a time, until the water turns blue. It will look dark blue, but when you add a small amount to say, frosting, it comes out pastel. It's very pretty.
Purple: Hibiscus Flower Powder
The hibiscus is a beautiful flower commonly used in herbal teas in many Asian, African, and Caribbean countries for its many health benefits, including improving heart health and the immune system and even preventing or curing hair loss and hair greying. I get this powder from Mountain Rose Herbs. Very little powder is needed to make a pretty purple color, so the taste of the frosting is not affected.
Green: Liquid Chlorophyll
You may have heard other tips that say you can puree spinach or some other leafy greens to make food coloring. That is true, but why go through all that work when you can just buy liquid chlorophyll? Chlorophyll is what makes plants green. A small bottle doesn't cost much and it lasts a very long time. You can get it at most health food stores in the supplements section. It is tasteless. I went a little crazy and squeezed out too many drops here, which is why this frosting turned out dark green, but in the past I have successfully made a very pretty light green with just a couple of drops. (See my Dark Chocolate Guinness Cupcakes with Mint Buttercream.)
Yellow: Turmeric
I hope you all have turmeric in your spice cabinet! It has many health benefits, including being a strong anti-inflammatory and natural liver detoxer. Turmeric has a very mild taste so again flavor was not affected. The only thing to be careful of when using turmeric is that it stains many surfaces so make sure you're wearing an apron! I loved the sunshine yellow turmeric produced, it was my favorite cupcake!
Pink: Strawberry Puree
I have used strawberry puree and raspberry puree successfully to make pink food coloring. Puree fresh or frozen strawberries or raspberries, then strain over a fine mesh sieve to get out the seeds. Reduce the puree in a saucepan over medium heat to get out the extra water. If your puree is too watery, you will need more to get color, and if will affect the consistency of your frosting. The taste of the berries does come out in the frosting, but of course, that is a pleasant taste!
Blue: Red Cabbage
This one is a little more work, but the color is wonderful. Chop one red cabbage. Put it in a large pot and cover with water. Bring to a boil, then lower the heat and simmer for 10 minutes. Strain out the cabbage pieces. Boil the purple water and reduce it until it's very thick. I reduced about 6 cups of water to about ½ cup. Pour the purple water into a small bowl or measuring cup. Add baking soda, a pinch at a time, until the water turns blue. It will look dark blue, but when you add a small amount to say, frosting, it comes out pastel. It's very pretty.
September 26, 2015 9:54 PM
This is my produce purchase for the week. The total cost was $16.71. Not pictured, but included in the cost is about 6 cups of assorted greens. The flowers are not included but were too pretty not to be photographed:-) the goal is to use it all, be creative with meal plans and to waste nothing. There will be meat and grains also in meals, I just wanted to focus on pricing out the produce this week. Read More
September 20, 2015 8:24 PM
Beans are a wonderful way to add high-quality, plant-based protein to your diet. They are high in iron, B vitamins and fiber, and are versatile enough that you may never tire of them. Dry beans stay fresh longer when stored in a cool, dark place (rather than on your countertop). Don’t use beans that are more than a year old, as their nutrient content and digestibility are much lower. Also, old beans will not soften, even with thorough cooking. Follow these steps when preparing beans:
1. Check beans for rocks and shriveled or broken pieces, then rinse.
2. Soak for six hours or overnight, with water covering four inches higher than the beans. Small and medium-size beans may require less soaking—about four hours should be enough.
Note: If you’ve forgotten to presoak the beans, you can bring them to a boil in ample water to cover. Turn off the heat, cover the pot and let stand for one hour.
3. Drain and rinse the beans, discarding the soaking water. Always discard any loose skins before cooking, as this will increase digestibility.
4. Place the beans in a heavy pot and add 3 to 4 cups fresh water.
5. Bring to a full boil and skim off the foam.
6. Add a small piece of kombu (seaweed) and a few bay leaves or garlic cloves for flavor and better digestibility.
7. Cover, lower the temperature, and simmer for the suggested time. Check beans 30 minutes before the minimum cooking time. Beans are done when the middle is soft and easy to squeeze.
8. About 10 minutes before the end of cooking time, add 1 teaspoon of unrefined sea salt.
9. Cook until beans are tender.
1. Check beans for rocks and shriveled or broken pieces, then rinse.
2. Soak for six hours or overnight, with water covering four inches higher than the beans. Small and medium-size beans may require less soaking—about four hours should be enough.
Note: If you’ve forgotten to presoak the beans, you can bring them to a boil in ample water to cover. Turn off the heat, cover the pot and let stand for one hour.
3. Drain and rinse the beans, discarding the soaking water. Always discard any loose skins before cooking, as this will increase digestibility.
4. Place the beans in a heavy pot and add 3 to 4 cups fresh water.
5. Bring to a full boil and skim off the foam.
6. Add a small piece of kombu (seaweed) and a few bay leaves or garlic cloves for flavor and better digestibility.
7. Cover, lower the temperature, and simmer for the suggested time. Check beans 30 minutes before the minimum cooking time. Beans are done when the middle is soft and easy to squeeze.
8. About 10 minutes before the end of cooking time, add 1 teaspoon of unrefined sea salt.
9. Cook until beans are tender.
September 13, 2015 8:19 PM
Balance is a sticky subject among many people. We have careers, partners, children, family commitments, charity work, classes, hobbies, worship time—plus, big desires to improve our health. How can one possibly balance so many things?
I’m going to let you in on a little secret here: You can’t...and you don't need to.
.
Balance. Is It A Myth?
“Harmony” is an easier goal than balance.
Harmony means everything is co-existing in a spirit of cooperation. But whatever you want to call it —harmony, balance, or “fitting it all in”— there is a secret to doing more of what you want and less of what you don’t want.
Want to hear it?
I just need to warn you that although the equation sounds simple, it actually takes massive willpower to execute. It also requires that you get absolutely clear on what you want your life to look like, and what you do not want in your life.
Ready? Okay, here’s the secret:
First ask yourself what isn’t serving you. What doesn’t need to be in your life? What is dragging you down? Keeping you awake at night?
Have you identified a few things? Now get rid of them. (Or fix them. Now.)
Next, ask yourself what you want in your life—or in this week or day? What do you want to accomplish? What do you want to do? Who do you want to be with? Focus your energy on these things. Anything that doesn’t fit into this larger scheme… let it go (or learn how to say “no”).
Ready to dive in and make a few changes? Give these tips a try and see how much more harmonious your life can be. No balance required.
GET EVEN HEALTHIER!
Are you curious about how to harmonize your health goals? How to fit wellness into your busy schedule? Let’s talk! Schedule an initial complimentary consultation with me today—or pass this offer on to someone you care about!
I’m going to let you in on a little secret here: You can’t...and you don't need to.
.
Balance. Is It A Myth?
“Harmony” is an easier goal than balance.
Harmony means everything is co-existing in a spirit of cooperation. But whatever you want to call it —harmony, balance, or “fitting it all in”— there is a secret to doing more of what you want and less of what you don’t want.
Want to hear it?
I just need to warn you that although the equation sounds simple, it actually takes massive willpower to execute. It also requires that you get absolutely clear on what you want your life to look like, and what you do not want in your life.
Ready? Okay, here’s the secret:
First ask yourself what isn’t serving you. What doesn’t need to be in your life? What is dragging you down? Keeping you awake at night?
Have you identified a few things? Now get rid of them. (Or fix them. Now.)
Next, ask yourself what you want in your life—or in this week or day? What do you want to accomplish? What do you want to do? Who do you want to be with? Focus your energy on these things. Anything that doesn’t fit into this larger scheme… let it go (or learn how to say “no”).
Ready to dive in and make a few changes? Give these tips a try and see how much more harmonious your life can be. No balance required.
GET EVEN HEALTHIER!
Are you curious about how to harmonize your health goals? How to fit wellness into your busy schedule? Let’s talk! Schedule an initial complimentary consultation with me today—or pass this offer on to someone you care about!
