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Raisin-Raspberry Salad
June 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
2 cups raspberries
1 apple, cored and diced
1 cup seedless green grapes, halved
1/2 cup celery, thinly sliced
1/2 cup raisins
1/2 cup raspberry yogurt
Garnish with 2 tablespoons sunflower kernels
Combine raspberries, apple, grapes, celery, and raisins in medium bowl. Stir in yogurt until just combined. Cover and refrigerate at least one hour. Recipe courtesy of Sun-Maid, sunmaid.com
Chinese Chicken Noodle Salad with Glazed Walnuts
June 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
1 package of Annie Chun’s Organic Chow Mein Asian Meal Starter
2 tablespoons vegetable oil
1/2 cup walnut halves
2 tablespoons organic cane sugar
4 cups romaine lettuce, thinly sliced
1 cup English cucumber, julienne cut
1 carrot, julienne cut
1 cup chopped cilantro
2 tablespoons minced scallions
2 boneless, skinless chicken breasts, grilled and sliced into strips
Cook noodles as directed. Drain and set aside. Heat vegetable oil in pan over medium heat and cook walnut halves with sugar until caramelized; set aside. Combine remaining vegetable ingredients in large bowl. Add chicken and noodles and toss lightly with sauce. Garnish with walnuts and serve. Recipe courtesy of Annie Chun’s
Dark Chocolate Truffles with Goji Berries
April 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyIngredients:
1 cup grated raw cacao butter
1 cup raw cacao powder
6 tablespoons maple syrup
1 tablespoon vanilla extract
Optional:
1/4 teaspoon maca powder
Pinch of sea salt
1/4 cup goji berries or a combination of goji berries, cacao nibs, chopped hazelnuts, or shredded coconut
Blend the cacao, cacao powder, maple syrup, maca, and salt in a food processor. Taste and adjust seasonings if desired. Shape into walnut-sized balls. Put goji berries and/or ground hazelnuts, cacao nibs, or shredded coconut on a large flat plate and roll balls in them. Eat immediately or store in a jar.
Makes 12 to 15 walnut sized balls.
Optional: For a creamier truffle, add 1/4 cup coconut oil.
Recipe by Leslie Cerier // lesliecerier.com
Much to Do With Chia!
April 1st, 2012Chia has become the next “superfood” with growing popularity among men, women, athletes, and dieters. Yet many people are still unsure how to even consume chia.
A Healthful Crunch
April 1st, 2012Among Americans, 44 percent surveyed said they tend to eat healthy most of the time, and 42 percent make an effort to snack on foods that are healthy. However, 39 percent of snackers say they will likely nibble on some less-than-healthy treats this year. In addition, 16 percent believe that preparing a healthy snack takes more time than other snacks.
The Mother Grain
April 1st, 2012For over 5,000 years, people near the Andes mountains have farmed Chenopodium quinoa, or as the Incas referred to it, “chisaya mama” (mother grain). Quinoa, pronounced keen-wah, was the main source of food for the Incas up until the 1500s, when a Spaniard named Francisco Pizarro destroyed all quinoa fields.
Give your body the benefits of quinoa.
Focus On: Selenium
April 1st, 2012What it is: The mineral selenium is a micronutrient that must be ingested via food or drink. Selenium helps regulate the thyroid and combines with proteins to make selenoproteins, a type of antioxidant that protects against cellular damage.
Benefits
What it is, why you need it, and where to get it.
Fish Tacos
April 1st, 2012UnfeaturedWeekly Recipe:NonWeekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/NS143_cookscorner_36_37_Page_1_Image_0001.jpg "[title]")
Ingredients:
3 pounds tilapia fillets, thawed (about 8 pieces)
3 teaspoons ground cumin
1 teaspoon sea salt
1/2 teaspoon cayenne pepper (optional)
6 tablespoons fresh lime juice
blue or yellow corn taco shells
shredded lettuce
chopped fresh tomato
green onions, thinly sliced
shredded Monterey Jack or sharp cheddar cheese
Thaw tilapia. In a small bowl, mix cumin, salt, and cayenne pepper. Sprinkle evenly over both sides of fish. Heat large frying pan, adding about a tablespoon of coconut oil. Fry fish until golden brown and flesh begins to flake. Transfer fish to medium bowl, toss with lime juice and break into small pieces. Fill warmed taco shells with fish and toppings.
Guacamole
April 1st, 2012UnfeaturedWeekly Recipe:NonWeekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/NS143_cookscorner_36_37_Page_2_Image_0001.jpg "[title]")
Ingredients:
2 avocados
1 small onion, chopped
1 tomato, diced
1 clove of garlic, minced
juice of 1 lime
salt and pepper to taste
Peel avocados and mash them in a small mixing bowl. Mix in onion, tomato, garlic, lime juice, salt and pepper. To give it an extra kick, we mixed in a small amount of Brother Bru-Bru's chili pepper sauce. Chill and serve on fish tacos or with organic chips.
Sweet Madness
April 1st, 2012Sugar is popular for a reason—it can make any food taste amazing. Sugar became a commodity in the early 1500s, yet there is evidence of people chewing sugarcane for its sweetness as early as 350 AD. While those who lived in ancient times didn’t know exactly what made sugarcane so sweet and delicious, they continued to use the sugarcane for the quick burst of energy it provided.
Sugar changed the world, but don't let it change you!
