Tag Archives: herbs

Butter Roasted Purple Carrots with Truffle Salt and Rosemary

Butter Roasted Purple Carrots with Truffle Salt and Rosemary

All Summer I’ve been enjoying carrots in a rainbow of colors- any kind will work for this recipe of course but I found the purple to be particularly vibrant and beautiful.

Ingredients:

1 bunch of purple carrots, tops removed

1 Tbsp organic butter, melted

1 Tbsp dried or fresh rosemary

truffle salt, to taste

freshly cracked black pepper, to taste

Preheat oven to 400. Slice carrots and toss with butter and rosemary. Place a piece of parchment paper over a baking tray, layer on the carrots, and bake for 20 minutes. Season to taste.

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Filed under Recipes, Uncategorized, veggie side dishes

Winter Juice Feast. Day 2. What I’ll Do Differently This Time.

I have to admit…today I’ve really wanted to eat. Already. It’s been an interesting feeling…I didn’t have a lot of expectations but I didn’t need to use this kind of discipline for weeks last time. I was able to peruse Pinterest, cook for Britney, and fantasize about all manner of things I can’t actually imagine eating without worrying that I’d break the fast. This time I don’t want to do anything involving food unnecessarily. I feel very capable of eating whereas last time, it really didn’t feel like a possibility. I know I can do this and I don’t anticipate 3 months of torture (at all) but this is definitely starting out as a different experience.

juice feast

On the other side of things, I woke up feeling clear and happy and light. I missed this feeling. I did a lot of experimenting with my diet which I’m so grateful for, but not everything left me with this feeling. I’m loving being back in the juice feasting world again, despite the effort it’s requiring to stay here. While I’m comparing this feast to the last one, there are a few things that I plan on doing differently:

I don’t want to lose my level of fitness: I’m not a crazy gym goer or anything but at the beginning of my last fast I was feeling pretty strong. I’d done 90 plus days of Tracy Anderson’s workouts and I pretty much dropped it altogether. I’m all for plenty of rest while fasting but I don’t want to feel like I’m starting all over when I’m done juicing.

No alcohol: It was a really rare thing, I had a glass of wine about once a month throughout the fast. It wasn’t something I’d planned on doing but it didn’t throw me off terribly. That being said, I’m committed to no alcohol this time around.

No salt: And more celery juice! I was adding salt to my broths and green juices and it was making it really unenjoyable to have juices without it. There are a lot of opinions about including high-quality salt during a juice fast (or in your diet in general) but I want to try meeting my sodium needs in a way that doesn’t make me puffy.

Herbs and Essential Oils: One of my favorite things about fasting is the level of sensitivity in my body. I *feel* so much more. I started taking shilajit about halfway through the last fast and it was surprisingly powerful. I’m already loving adding oils to my juices, even just for flavor, ginger oil is my current favorite and oregano feels especially potent! Last night my sleep was a little restless so I’ve brewed up some kava kava to encourage relaxation. I’m also looking forward to herbal juice infusions!

Journaling and Meditation: Two things I mentioned yesterday, encouraging as much quiet and listening as possible.

Dry Fasting and Water Fasting: Both of these I’m equally intrigued with and intimidated by. More to come on this.

juice feast

And lastly, you have to try this juice, it was the highlight of my morning:

Herbed Sweetness  (24 oz)

8 small apples

1/2 a pineapple

2 handfuls basil

1 lemon, peeled

Juice!

Today: 16 oz pineapple/apple/lemon/basil, 40 oz cucumber/celery/spinach/kale with coconut water and E3Live, 16 oz Evolution brand Sweet Greens with ginger essential oil, 2 oz wheatgrass juice with peppermint, 32 oz banana/orange juice with cassia essential oil, 10 oz veggie broth, 16 oz Evolution brand Vegetable, 16 oz kava kava tea

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Unique Ways to Use an Abundance of Herbs

I recently found myself with a stash of herbs that even my massive salads wouldn’t use up. Needing to make sure they didn’t go to waste in my fridge, I got to brainstorming and the following herbal adventures ensued:

Herbal Bouquet

Herbal bouquets. Decorative on your dinner table and delectable in your salad. Fill a small vase partially with water and add whatever herbs you have on hand. Leave out a small pair of kitchen scissors and allow family or guests to add the herbs of their choice to whatever dish is on the table.

Herbal Aromatherapy

Herbal aromatherapy. Place your herbs in a pot of water and heat gently over the stove. Leave on low and your house will become as fresh smelling as your herbs of choice.

Herb Infused Water

Herb infused water. Add flavor into your drinking water with your remaining herbs. The longer they sit, the stronger the infusion becomes.

How do you like to use up your herbs?

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Detox your Medicine Cabinet: All Natural Pet Allergy Remedy

All Natural, Herbal and Essential Oil Pet Allergy Remedy

In the past, I’ve tended to be a little leery about herbal remedies, thinking it was mostly an “in your head” sort of thing. However, when we were asked to kitty-sit and I heard my wife mention that she may need to get some allergy medication to make it through I decided to do some research!

Essential oils were my first choice as my several months long obsession has not let up. Here is what I learned : Lavender, Lemon and Peppermint essential oils create an all-natural antihistamine! This triple-threat actually cools down inflammation from the allergic response and as a bonus, acts as a pretty incredible mouthwash 😉

How to use? Just 3-5 drops each in a glass of water 1-2 times daily.

As an added backup I took a quick trip to our local herb store and was given a bottle of Nettle Quercetin**, an herb that is also known for reducing allergy symptoms of the seasonal AND pet variety. Just a couple of these taken with the essential oil cocktail and things have been all good!

The only couple of distressing, sniffly moments were the first night, before she’d had a chance to take her magical concoction AND the one night when she forgot to.

If you’re hesitant about “all natural” remedies, I don’t blame you. I think there are a lot of things out there with pretty outrageous claims. I have to admit though, this has been a lifesaver and I would absolutely recommend it to anyone!

**Caution: Only take one pill to start and wait 24 hours in case of a potential allergic reaction.

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Flavor Bomb Salad

Flavor Bomb Salad

This is what happens when you decide to use every herb, spice, and green in your fridge.

Serves one hungry person.

Ingredients:

1/3 bunch kale, stems removed and chopped
1/3 bunch dandelion greens, chopped
1/3 bunch romaine, chopped
1-2 avocado’s, chopped
4 raw olives, pitted and chopped
4 sun dried tomatoes, chopped
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh dill, chopped
1 Tbsp fresh mint, chopped
1 Tbsp fresh thyme, removed from stem
1 clove garlic, minced
sliver of jalapeno, seeds removed and chopped
juice of one lemon
1 Tbsp horseradish or dijon mustard
sea salt, to taste

Mash half your avocado into the greens with your hands until softened. Add remaining ingredients, toss and season to taste.

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Detox Your Thanksgiving: Triple Root Veggie Mash with Rosemary and Thyme

Triple Root Veggie Mash with Rosemary and Thyme (1)

This dish is a little lighter than mashed potatoes and a little denser than mashed cauliflower. You could also substitute any of the roots for yucca to give it some extra creaminess.

Serves 4

Ingredients:

4 Russet potatoes
4 parsnips
2 rutabagas
2 Tbsp minced rosemary
2 Tbsp fresh thyme
salt and pepper, to taste
1-2 Tbsp cold-pressed olive oil (optional)

Peel potatoes, parsnips, and rutabagas and chop into chunks. Boil chunks until soft, mash with a potato masher, add herbs and season to taste.

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Living Thanksgiving Menu Day One – Herbed Cauliflower Couscous

Herbed Cauliflower Couscous


It begins! The days leading up to Thursday will be dedicated to recipes from my Living Thanksgiving menu and here to kick it off is a light and very flavorful dish using cauliflower for a “couscous”. Since I have several dishes on the list and some on the heavier side, I kept this one light. Feel free to add some cold pressed olive oil for a dressing though if you would like to make it heartier.

Ingredients:
1 head cauliflower
juice of two lemons
1 bunch of cilantro leaves, chopped
1 bunch of parsley leaves, chopped
handful basil leaves, chopped
1 cup sun dried olives
1 cup chopped sun dried tomatoes, soaked an hour to soften
sea salt and fresh cracked black pepper to taste
a drizzle of cold pressed olive oil (optional)
a few drops stevia (optional)

Remove the leaves from the cauliflower and grind in a food processor until there are no big chunks left. Mix with the remaining ingredients.

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