Pear and Prune Breakfast Bowl with Chia Seeds and Apple

August 17, 2015

This is an absolutely fabuloso recipe I scored from a book I grabbed whilst grocery shopping (how do I always end up with more than I came for), and it is penned by a fellow health coach. I had never heard of the beauty Brit Amelia Freer when I spotted it, but I’m a sucker for a new health and wellness recipe book, so in the cart it went!

This is one purchase I will not regret, as I had been craving a more porridge-esque breaky, but minus all the usual grain. I was picturing something aromatic and warm to have on a rainy morning, when eggs just don’t seem cozy enough (I think only a true foodie would describe a meal as cozy :P), and then, there in the pages of my newly acquired book, was just the thing. A cinnamon and apple-y bowl of goodness..made with a walnut base instead of grains…genius!

I made this baby up the very next weekend, and it is sure to be a Fall staple in my house from now on. It is fairly simple (a lot of yummy healthy alternatives tend to be a lil complex and time consuming), and it pays to make extra and store for a few days in a mason jar in the fridge.

Give it a try and let me know if you loved it like I did, or if you make any tasty tweaks 🙂 XO

Pear and Prune Breakfast Bowl with Chia Seeds and Apple

Recipe from Eat.Nourish.Glow by Amelia Freer

Soak time 8 hours

Prep 10 minutes

Ingredients:

2 Ripe pears
6 Dried prunes
90g Fresh walnuts
Salt
1 tsp Chia seeds
Pinch ground cinnamon
1 Apple, cored and grated into matchsticks with a mandolin

Directions:

Put prunes and 250ml filtered water in a bowl. In another bowl, put the walnuts and cover with salted filtered water and leave both to soak overnight. Drain.

The next day, drain the prunes reserving the liquid. Soak the chia seeds in the prune liquid for 20 mins.

Put pears, soaked prunes, walnuts, chia seeds and cinnamon into a blender and blend until smooth, adding some of the soaked prune water if necessary.

Pour the mixture into a small bowl and top with apple matchsticks. Store the extra in a glass mason jar in the fridge for a couple days.

Serves 2. Enjoy 🙂

Wild Salmon Lox on Gluten Free Toasts Drizzled with Detox Avocado Pesto

August 12, 2015

Normally I post my recipes on Mondays. Start the week with a fresh food idea to share with you all. I will usually come up with something the week before and use the weekend to trial it and then fancy it up with the accompanying pics and mini story of how it came to be. However, even the best laid plans…. well, you know!

Instead, I spent a lovely and much needed weekend away with some girlfriends from high school. We decided to head over to one of our charming Gulf Islands called Pender. I LOVE these little islands that surround us on Vancouver Island. I am in awe of their ruggedly stunning scenery, and feel right at home with the laid back, gypsy-esque characters that inhabit much of them. We took in a sprawling farmers and craft market, hiked the beautiful beaches, danced to a live band at the local pub, and feasted on the fresh local fare. Soooo..can you blame me for bailing?? ;p

Hopefully not, and venturing even one step further..

maybe even be glad I delayed, so I could bring you this little gem of a dish inspired by my West coast weekend muse, Pender Isl.

After all, “Good things come to those who wait”, right 😉

So without further ado, I present..

Wild Salmon Lox on Gluten Free Toasts Drizzled with an Avocado Detox Pesto

(this pesto is a variation on just one delicious recipe from my Lean Body & Self Love Spring/Summer Cleanse ).

What You Need:

Wild salmon lox ( I used 2 and you need them a little thin and long enough to roll)
Gluten free bread ( I used Silver Hills, its tiny for a more appetizer feel, and its hearty)
1 Medium tomato (preferably organic)
1 Bunch organic chives
Spring greens salad mix ( I used local Kildara Farms Saanich Peninsula Gourmet Greens)

Optional – Capers, and an egg for poaching

Detox Avocado Pesto Ingredients:

3/4 cup fresh basil
1/4 cup fresh parsley
1/4 cup fresh cilantro
2 cloves fresh garlic, peeled
1 lemon, juiced (2 tbsp)
1/4 teaspoon sea salt to taste

1/4 cup extra virgin olive oil

1/2 large avocado

PULSE. Combine fresh herbs, avocado and garlic in a food processor until it is finely chopped. Slowly add lemon juice, and then the extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes smooth.

Season with sea salt. Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors. If storing overnight, pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green.

Dice tomatoes and chives up small. Lightly toast the gluten free bread (2 for one serving), then lightly drizzle the pesto over each slice. Roll one salmon lox stuffed with the greens and place on a toast, do the same for the other, then top with diced tomatoes, chives and capers.

I loved this dish so much, I had one the next day topped with a poached egg….fantastic!!!

Simple, Healthy, Enjoy XO

My Top 10 Teas for Wellness

August 7, 2015

I have always been a lover of herbal teas and remedies and have been steeped (gosh aren’t I the clever writer lol) in this approach since childhood. For me its a generational thing, with a Grandma (Gigis as I call her) being ahead of her time and a total health and natural wellness guru. Here I will share some of my faves she schooled me to, as well as my grown up gotos I discovered while studying holistic nutrition.

I use a lot of these as part personal wellness codes that I write up for my one on one cliients and hopefully you will spot a few that could be of use to you 😉 XO

Holy Basil – Tulsi

Tulsi, also known as Holy basil is part of the mint family and actually the inspiration behind this blog post. After learning about its adrenal supporting properties and its incredible calming effect on anxiety (which I personally struggle with), it has been a constant companion in my cup. It is known as an adaptogen, meaning it helps the body cope with stress (who couldn’t use that). Its name Tulsi is Sanskrit and this plant has deep roots (pun intended) in Ayurveda medicine. It has high antioxidant and anti-inflammatory properties and has also shown to relieve some asthmatic symptoms. This comes in many delicious flavours…my fave being blended with a chai, but make sure its decaf so you don’t get the opposite effect of calm on your nervous system.

Lemon Balm

Another part of the mint family, lemon balm is a well-rounded herbal remedy with a delightfully lemon/mint flavour. This is an ancient healer was used as far back as the middle ages. It has historically been known to fight of viruses such as cold sores, mumps and shingles. I love this tea for its stress reducing ability and I often recommend it to clients to aid in restful sleep, as a great headache remedy or for reducing heartburn. You can also keep a cold pitcher in the fridge to take the irritation out of bug bites.

Peppermint

I’m sure there are more than a few of you out there that are familiar with the awesomness of this particular tea. It’s light and refreshing on a hot day when enjoyed as an iced tea, but is comforting and clearing in the winter when you are bogged down with a chest/head cold. My grandma (my original herbal healing teacher) would always have peppermint tea on hand for an after dinner drink to help reduce bloating and aid in digestion and readily administered it as my “medicine” when I was ill with a cold or flu. This plant can also reduce headaches, relieves nausea, as well as gas. Don’t believe me…think about why all those gas or upset stomach otc “cures” are flavoured with mint 😉

Chai (cinnamon)

Chai is one of my most enjoyed teas. It’s a black tea base (naturally caffeinated. Look for decaf if you don’t want the buzz). One of the main ingredients in this traditional Indian elixir is cinnamon. I love cinnamon …big fan! The smell and taste say autumn to me, inducing warmth, coziness and make me want to wear big sweaters and bake apple pies (all that from one little spice. Impressive eh). Cinnamon has been known to help with sugar cravings while increasing blood flow and circulation. This is obviously an excellent choice for all women who want to stay off the sugary snacks and warm up those chronically cold toes!

Matcha Green Tea

I could have just listed green tea here, but not all green tea is created equal. I actually wasn’t even aware of the vast difference in potency and quality of this tea until I started studying nutrition. Though green tea has detoxifying and energy boosting capabilities, you are only getting a fraction of the goodness that is steeped from the leaves. Match on the other hand, is the entire leaf dried and ground into a powder which is then whisked into hot water for full potency. It is higher in caffeine as well as much higher in the cancer fighting and brain boosting antioxidants and EGCG. It is rich in chlorophyll and is a regulator of blood sugar as well as cholesterol and mood. This is a must have in my books and even my Mom’s naturopathic oncologist (cancer doc) insists on her drinking a mug of it a day.

We choose DoMatcha brand because of its purity and its adherence to the traditional way of harvesting for an optimal product.

DoMatcha comes in a regular or organic version (I use the organic), and there is a price difference. If you are not that keen on shelling out the bucks yet, the non-organic one is still a far better choice than most others, as well most health stores carry their individual packets for under 3$ to try it out first. Here is a link to what those look like (I have even seen them at Thrifty’s by the till) http://www.amazon.com/DoMatcha-Green-Tea-Packets-Count/dp/B00BU4770Q

Chamomile

This is a classic. Most people have heard of chamomile for relaxation and aiding in a peaceful sleep…that’s because it works! This is one I am never without for those nights when my bran just won’t stop taking an inventory of all I have going on. Thinking, thinking,. ..Zzzzzz.

Also a helper of those of us with floating anxiety (comes on for no obvious reason) as well as a relief of mild throat irritation and cough.

Passionflower

Passionflower tea is a double whammy in the digestive and mood balancing arenas. Recently there have been a few studies showing potential benefits in protecting against stomach ulcers caused by alcohol or taking aspirin (which some do for blood thinning). It has shown great antioxidant properties and is generating a lot of buzz. On top of those benefits, it is proving to be a pretty powerful anti-anxiety “medicin

e”. It boosts your brain’s levels of GABA, a natural chemical that lowers brain activity and can help with sleep too. GABA is also released when you have that glass of wine after work, and that is why you associate it with unwinding. Try this for less sugar and no harm to the liver.

Ginger

This tea is a winter staple for me. Its smell and taste is warming and so is its effect on the body. Perfect for someone with the chills and can help induce sweating to break a fever. I keep this on hand for any nausea, especially when I have the flu, a far healthier alternative to teaching your kids to reach for ginger ale. Clearly that old home remedy stemmed from the ancient knowledge of ginger for an upset tummy, however, ginger ale is full of artificial flavours and a ton of sugar…get your kids familiar with the real deal, after all, pop is pop!

Lemongrass

I love the smell of lemongrass! So fresh and relaxing. A cup of this daily can calm your nervous system and actually aid in reducing high blood pressure. I also like to reach for this tea when I am experiencing the joys of PMS (I do enjoy a bit of sarcasm), as it is a gentle diuretic and can help rid you of fluid retention that contributes to all that belly bloat.

Rosehip

Another one from my Grandma’s natural aid arsenal. We prefer this one cold, but that may be a product of raising. This is also a fabulous immune booster full of Vitamin C. Also it improves adrenal function as well as increasing energy and the body’s ability to heal its tissues and cells.

These suggestions are based on the learning I have done in school for Holistic Nutrition as well as personal experience. I am not a doctor and I suggest consulting with yours before adding any new remedies to your health routine to avoid negative interactions or side effects.

Be safe and healthy <3 Daly

Raw Vegan Pad Thai with Spicy Creamy Cashew Sauce

August 3, 2015

Happy Monday and the last day of a long weekend here, in Beautiful British Columbia.

I have been a bit more on the move than usual this weekend, literally.

Normally I would be camping, hiking, marketing (as in exploring as many markets as possible..favorite pastime) and just lounging in the sweet August sunshine. Luckily, we have had no lack of sun this year on the normally wet west coast, in fact It has been an absolute scorcher. I have been very fortunate to enjoy a lot of it already, amongst all the business of being self-employed, and starting this budding blog, I have carved out many mini camping vacays this season!

So what have I been up to this log weekend instead??? The answer is, I am relocating:)

Normally I am not a big fan of moving at all..I am a Taurus through and through. I do delight in the freedom and excitement of travel and of doing things on the fly, however, when it comes to home..I get attached, and much prefer stability in this department. When I was I child I didn’t move often, but when I did, my Mother would practically have to club and drag (OK, a tad exaggerated) me from the premises! I would protest “But Mom, I love this house”…to which she would reply..”you say that about every house, if it was up to you we would never move forward”, “now get in the car” : /

This time is different though. I am feeling very blessed to move on from a situation that gave a temporary solution, but was not a happy match for my life. I felt sad, stifled and restless there. It was a very cramped and dark environment, and the energy felt dark there as well. Your home should be your sanctuary, and if you are a sensitive person at all, you will relate to how your surroundings can have a huge impact on your mood, energy and productivity.With all that in mind, I pushed through the uncomfortable feelings of uprooting again so soon and began the dreaded packing process. I can say that it was 100% worth it and I wish I had done it sooner…although, timing is everything isn’t it 😉 Now I can happily report I have moved into a bigger and brighter place, that immediately feels more cheerful and like the perfect little nest for my pupster (Axl – Like Rose…Big, huge, embarrassingly knowledgeable Guns N Roses fan right here) and myself. Looking forward to the inspiration and good times to come from this space.

So, now that I have spent majority of this long weekend cleansing, purging and setting up, I needed to start thinking of what yumminess I had the energy to make for this week’s lunches. With an open mind, and a somewhat hungry tummy (always dangerous at the market), I headed out to see what fresh and organic veggies caught my eye and hopefully stir some inspiration.

Instinctively I headed for some full and firm looking dark green zucchini. These are a serious staple in my daily diet. I love their ability to soak in flavors as well as the versatility in ways you can cut and cook them. I grabbed a few knowing I could find some promising way to use them. Just then I spotted some red/purple cabbage which I love and haven’t used in quite awhile…wait, when did I last use it?? hmm… Then it dawned on me, it was for my fave healthy vegan Pad Thai dish. And I could use the zucchini too …Bam!

This dish is so perfect for summer dinners or lunches. It is light, fresh and creamy enough to feel like a sinful indulgence, and best of all..its oh so simple!

Give it a try, I would love to hear if you love it like I do, or any of your own twists you put on it 😉 Enjoy XO
Raw Vegan Pad Thai

Ingredients

1 large zucchini
1 large carrot
1/4 Red cabbage sliced thin
1 Green onion chopped fine
Small amount grated ginger and a few Crushed cashews or peanuts for the topping.

Direction
Use a spiralizer (or mandolin or vegetable peeler) to create “noodles” out of the carrot and zucchini. Place them in a large mixing with the other vegetables.
Pour the sauce over the vegetables and toss. I prefer this dish after 1 day in the fridge so the flavors really come out and stick to the veg noodles. Add toppings of choice when served.

Cashew Cream Sauce
Ingredients (makes about 2/3 cups or 3 servings)

1/2 cup raw cashews, soaked for 2-3 hours or overnight
1/4 cup water, + 1-2 tablespoons as needed for thinning
1 garlic clove
2 teaspoons nutritional yeast
1 Tablespoon lemon juice
1 teaspoon sriracha chili sauce, + more to tastePut all ingredients into a food processor or blender. Blend until you get a smooth and creamy texture. Taste for your desired flavor and add extra chili sauce if needed. Thin with water to the rig
ht consistency using one tablespoon at a time. If you find it’s too watery add a few cashews and blend again until smooth. Store leftovers in a sealed container in the refrigerator for up to six days. I used a tiny pinch of pink Himalayan salt after and blended.Sure to be a new easy and delish staple for you as it has been for me!

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