Vegetables That Promote Bone and Joint Health

Vegetables That Promote Bone and Joint Health     

Many people, especially those nearing their senior years, are now looking for effective ways to take good care of their bones and joints. This is very important, because as you reach your 30s, your bone mass will start to gradually decline.

Many think that the best way to stop or reverse bone loss is to take high doses of supplements, such as calcium. But here’s the truth: you can actually keep your bones strong and healthy simply by modifying your diet. You will be surprised and happy to know that there are natural substances that can help keep your joints and bones healthy even as you age.

The Potential Benefits of Fennel

According to one study in the International Journal of Molecular Medicine, eating fennel seeds may have a beneficial effect on the loss of bone mineral density, as well as on bone mineral content.

The research says that fennel helps reduce osteoclast differentiation and function, which helps to decrease bone turnover markers and offers a protective effect on the bones. Osteoclasts are cells that break down weakened bones, while osteoblasts are cells that build them back up.

Fennel, also called bronze fennel or common fennel, is a plant that produces both a seed-like fruit and a leafy growth used as an herb. It is actually a treasure trove of nutrients: it contains folate, vitamin C, calcium, magnesium, phytonutrients, and antioxidants.  

Try This Simple Fennel Recipe:

Fennel & Bok Choy Salad with Cilantro Miso Dressing     

Ingredients:

4 baby bok choy

2 fennel bulbs

½ cup feta (optional, grass fed organic is best)

Dressing:

5 sprigs cilantro

1 ½ Tbsp yellow miso paste

1 lemon~ juice only

¼ cup grapeseed oil

dash black pepper

{if you don’t have a food processor, blend the dressing ingredients together in blender and chop the fennel and bok choy, top and toss}. In food processor using the chop tool, puree together all the dressing ingredients. Remove the chop tool and put in the slice tool. Slice the fennel and bok choy on top of the dressing in the food processor. Remove the slice tool, and spoon contents into a large mixing bowl. Toss and serve.

This is a super quick and fabulous 1 “pot” meal. Top with hemp seeds or sunflower seeds if you want more protein. Remember, greens are very high in protein, a lot of people don’t realize that. Enjoy this!  (recipe from Blythe’s new book, The Gift Of Greens, released 2014)

Don’t Miss Out on Other Healthy Vegetables

Fennel is just one example of a vegetable that has beneficial effects for bone health. High vegetable intake is actually associated with positive effects on bone mineral status for many years. Vegetables supply your body with bone health-promoting nutrients, like potassium and vitamin K1.

Potassium is needed by your body to help keep your body fluid pH levels at an optimal range. Sufficient potassium intake can help optimize your sodium to potassium ratio, which is an important factor for ensuring optimal bone mass.

However, if you eat a diet loaded with processed foods (which are high in sodium but low in potassium), there’s a high chance that your potassium to sodium ratio will be far from optimal and will set the stage for many health ailments.

In conclusion, eating a diet rich in high-quality, organic, and locally-grown vegetables – while ditching high-sodium processed foods – will help you to increase your bone density and strength naturally, and will help decrease your risk of developing fractures.

Remember, though, that healthy eating is just one aspect of bone and joint health – you need to combine it with other natural lifestyle strategies, such as optimizing your vitamin D levels, exercising regularly, and getting enough  high-quality sleep.

About the Author

Elaine Rosales writes for Mercola.com. She is currently researching different treatment protocols for

joint pain, and how optimal joint health greatly depends on various natural lifestyle strategies such as

proper diet, exercise, and sufficient rest. She is a subscriber of the Mercola newsletter.

Health is Wealth. Raw Food & Gluten Free Cooking Classes for a Limited Time Only.

Health is wealth!

For a limited time only Blythe will be offering RAW FOOD and GLUTEN FREE COOKING CLASSES in Los Angeles.
You will learn the staples for an easy, tasty and energizing diet for you and your family.

TIME: 60 minute class at a cooking school in the West Hollywood area ~ semi private
COST: $160
Organic food, recipe booklet and semi~private coaching included.
CONTACT: email info@blytheRaw.com if you are interested in scheduling a class.

This offer is for a limited time only, book your class now:)
#Eathealthy friends! We love you.

Raw Foods + Essential Oils: A Marriage Made in Heaven, a guest post by Lily Grayston

Greetings lovely humanoids. One of my favorite things about being in the ‘health & wellness’ field is that I am always meeting new people who are super passionate about what they have come to understand about plants, our relationship to them, and how we can heal ourselves from anything.

I was approached by Lily Grayston, a writer working in the pharmaceutical world, who has become impassioned with playing a strong role in leading society towards a healthier lifestyle through the promotion of exercise and natural dietary alternatives rather than an adoption of drug treatment.  I am happy to post her article…especially because you know how much I love essential oils and any talk of vibrational frequecy!

Raw Foods + Essential Oils: A Marriage Made in Heaven

by Lily Grayston

Raw is Best

A little less than two years ago, the enlightening documentary, Forks Over Knives, brought home an important truth to many homemakers around the world who were striving to provide healthy, nurturing food for their families: the inexorable link between degenerative disease and animal-based, dairy, and processed foods. Cardiovascular conditions, diabetes, obesity and cancer are the high price paid by millions of people around the world for a lifestyle that is often based on a scarcity of time, poor nutritional education, or a fear of changing the way food is approached and enjoyed.

Raw foods have slowly but surely gained a loyal following among those who seek to get back to basics, with health and beauty gurus alike espousing the link between a nutritious raw diet and increased energy levels, beautiful skin and freedom from common health issues such as allergies, inflammation and problem skin. As the movement gains in momentum, a host of illuminating books and recipe sites are revealing that ‘raw’ most definitely does not mean ‘boring’. Purveying everything from refreshing wheat grass smoothies to gratifying goji berry shakes and vitamin-rich raw vegetable soups, those propelling the raw food movement are proving to be some one of the most dynamic, creative and forward-thinking people in the food business.

Essential Oils: Good Enough to Eat

If you are new to raw food and you are slowly but surely building up a recipe base, you might consider incorporating essential oils into some of your favorite dishes. Edible essential oils, including bergamot, orange, peppermint, lemon, thyme, rosemary, basil etc., can add wonderful aromas and flavors, as well as impart significant health benefits, to both sweet and savory fare.

Make sure you consume only authentic therapeutic-grade oils; these can be distinguished from the much cheaper varieties, which are available at most commercial outlets and are often sold in clear plastic or glass recipients. Therapeutic-grade essential oils, sourced from plants, flowers and bark, are always sold in amber or cobalt blue dark glass, to stop the sunlight from diminishing their therapeutic and aromatic properties.

The manufacturing process is likewise key; therapeutic grade essential oils are distilled in stainless steel recipients, using low pressure and low temperatures. Neither the plants nor the extracted oil should be tainted by chemicals, pesticides or harmful metals. The oils should boast a high phytochemical content, to ensure they bestow users with maximum therapeutic benefits.

A Matter of Frequency

What makes essential oils such a powerful ally for raw foods? Some researchers say it has something to do with their electromagnetic vibrational frequency. If the average healthy adult has a frequency of between 62 and 68MHz, the frequency of essential oils ranges from as low as 52MHz (that of basil essential oil) to as high as 320MHz (that of rose oil). When we apply essential oils with higher frequencies than our own, our own energy levels are raised and an environment is created in which viruses, bacteria, fungi and disease are unable to thrive.

Essential oils can be used in a variety of ways; they can be diffused into the atmosphere, directly inhaled or massaged onto the skin. They are used to treat a plethora of conditions, from burns and cuts (lavender oil is a centuries-old remedy) to chest coughs (eucalyptus and frankincense are favored), gum problems (clove oil does wonders for conditions like gingivitis) and acid reflux (a few drops of peppermint and lemon oil in a glass of water significantly relieves discomfort). The best essential oil brands also offer blends comprising a number of different oils, targeted at issues such as restlessness, colic in babies, digestive problems and headaches.

Essential oils can make your home smell as delicious as a five-star spa, if placed into a diffuser. Floral blends (such as bergamot, ylang ylang, geranium, rosewood, lemon, jasmin, chamomile, palmarosa and rose) impart an instant sense of tranquility and peace. If you have little ones in the family, we guarantee they will soon be fighting for pole position near the diffuser, watching the cool mist rise into the atmosphere as part of a spectacular light show (the savviest diffusers are highly contemporary in design and boast features such as colored light displays that change in hue every few seconds). If you opt for a diffuser, make sure to shop around carefully. The machine should have an optimal frequency of around 2,400,000 cycles per second, to guarantee it is capable of transforming the oils into a microscopic mist which is easily inhaled, and which stimulates the efficient transportation of oxygen into cells.

Raw Foods + Essential Oils = Guilt-Free Deliciousness

If you’re become as passionate about using essential oils as you are about preparing raw food, you might want to combine these two passions and dazzle your family with delectable dishes that are as visually appealing as they are tasty and healthy. In this article we’ll be offering recipes for two definite crowd pleasers which are packed in anti-oxidant goodness: raw chocolate, and blueberry ice-cream. Raw chocolate, a food boasting one of the highest cancer fighting levels in its unprocessed bean form, is a particularly popular and quick treat for the whole family to make together. If you have kids, raise the fun factor by using colorful silicone molds that follow a certain theme, such as marine (think chocolate fish, mermaids and octopi!), boys’ themes (cars, truck and fire engine molds spring to mind), girls’ themes (think Hello Kitty and Disney characters), etc. For the ice-cream, invest in colorful kids’ bowls and vintage crockery, so cool they will make your little Alice feel like she’s at Tim Burton’s Mad Hatter tea party! The time spent with your loved ones while you’re stirring, mixing and shaping can be maximized if you take the time to enlighten them on amazing facts and statistics they never knew about raw food and essential oils. Let them know that they are not only preparing something very delicious; they are also working to restore balance to their little bodies!

Essentially Raw Chocolate:

Estimated preparation time: 30 minutes

Serves: 2

Ingredients:

4 tablespoons cocoa butter

1/3 cup sifted raw cocoa powder

2 tablespoons cocoa liquor

1 tablespoon vanilla powder

4 tablespoons Agave syrup

One to two drops of the edible therapeutic-grade essential oil of your choice (we recommend grapefruit, bergamot or mandarin)

A pinch of salt

Preparation:

Grate a slice of cocoa butter that is about 2 inches thick (enough to make 4 tablespoons when melted) into a bowl. Melt it slowly in a double boiler. Set aside. Melt the cocoa liquor separately, also in a double boiler. Mix the cocoa butter and liquor in a bowl, adding the agave syrup and mixing until the mixture is smooth. Add the sifted raw cocoa powder, salt and vanilla powder and mix once again. Add your chosen essential oil. Mix patiently until the mixture looks glossy. Pour into small molds (do not overfill) and pop into the fridge. The chocolate should take as little as 10 to 15 minutes to harden. Remove from the mold, serve and get ready for the onslaught of compliments! The next time you make this, get creative and add as many of your favorite healthy ingredients as you like (including nuts and raisins). Another nice idea is simply to dip strawberries into the chocolate mixture and refrigerate for a few minutes (these go like hotcakes at dinner parties and soirees).

Essentially Raw Blueberry Ice-Cream

Cooking Time: 10 minutes

Serves: 2

Ingredients:

2 cups full fat coconut milk

1 cup blueberries

½ cup honey

2 drops mandarin oil

1 tablespoon lecithin granules

3 tablespoons dried strawberries (optional)

Preparation:

Refrigerate the coconut milk in a glass recipient for three to four hours. Place in a blender with the blueberries, honey, and oil. Blend until smooth. Refrigerate for another three to four hours and process in an ice-cream machine as the machine’s instructions indicate. Half-way through the process, add the dried strawberries. Make sure you don’t add them too early or the machine will shred them into tiny pieces.

Quick & Delicious Holiday Recipes, #EatHealthy Style

Happy Holidays friends!

Here are a few quick and easy healthy holiday favorites. You’ll notice I use the same two ingredients for the sauce or dressing in several dishes. This is because; 1) I don’t want you to have to buy 6 new things, just two, and 2) because they are so nutritious!

Cauliflower Holiday Sparkle Salad

Prep time: 5 min.

Servings: 6

Ingredients

1 head cauilflower

6 asparagus spears

1 red bell pepper

Half bundle cilantro, (I realize bundles are different sizes, but you get the gist)

1/3 cup cold pressed organic sesame oil

2 Tbsp tamari or coconut aminos

Simply wash and cut up cauliflower. Put cauliflower in food processor with the chop tool. Puree for a few seconds until finely chopped. Remove chop tool and replace with slice tool. Julianne red pepper for smaller pieces. Slice asparagus, red bell pepper and cilantro through the food processor on top of cauliflower. Scoop out vegetable mixture into large serving bowl. Pour sesame oil and tamari, (or coconut aminos) atop veggies and stir together.  This is so easy, beautiful and delicious.

Rosemary Maple Sweet Potatoes 

Prep time: 5 min

Cook time: 90 minutes

Servings: 6

Ingredients

5 narrow sweet potatoes

1 orange

3 Tbsp maple syrup

2 sprigs rosemary

1/8 cup water

pinch sea salt & black pepper

Preheat oven at 400F. Cube sweet potatoes and place in 9×13 baking dish. Pour water in baking dish, enough to cover the bottom about 1/8 inch. Cut orange in half and squeeze juice into baking dish and stir the potatoes in it. I bake the remaining orange peels in the dish. Stir in maple syrup, rosemary, sea salt and black pepper. Bake on 400 for 90 minutes.  Remove from oven, stir and serve. Delish, and so brightly colored!  You know I love color.

The Royal Dish 

Prep time: 3  minutes

Cook time: 10 minutes

Servings: 4

Ingredients:

1/2 head red cabbage, chopped

1/3 cup cold pressed sesame oil

3 Tbsp tamari or coconut aminos

1/2 cup raw pumpkin seeds

1/3 cup water.

Simply chop red cabbage and place in large saute pan with about 1/2 inch of water. Cover and bring water to boil, reduce heat and allow to simmer while covered for 7-10 minutes until cabbage is soft and shinny. Don’t over cook, and be careful not to allow the water to burn out before the cabbage is cooked. Once the cabbage is cooked, if any water remains in the pan, use the lid to drain the remaining water. Pour the sesame oil and tamari over the cabbage directly in the pan, stir in pumpkin seeds.

 Red Chard Salad 

1 bundle red chard, finely chopped

1/4 cup cold pressed sesame oil

2 Tbsp coconut aminos

Simply chop red chard, top with sesame oil and coconut aminos, toss and serve. A simple beautiful pleasure.

 

#EatHealthy #TurkeyDay Recipes

I am delighted to be doing a Google HOA (Hangout On Air) with my pal Shawna Coronado  Nov. 19th 4:30 pmPST on my Google + Events page 

Below are the #eathealthy recipes I will make. (gluten free vegan of course, but no one has to know about it). Hope you can join us on air.

 

 

 

 

Cranberry Orange Relish 
Yield: 4-6 servings

1 pint fresh organic cranberries
1 organic orange
1 fuju or green apple
2 Tbsp raw honey

Place all ingredients in food processor with chop tool, and pulse until well mixed but chunky. Serve chilled.

 

 

 

 

 

 

 

 

Fennel Orange Salad
Yield: 4-6 servings

2 fennel bulbs
5 baby bok choy
½ cup pumpkin seeds
1 orange, peeled and sliced

 

Dressing:
¼  cup cold pressed sesame oil
1 inch fresh ginger
1 Tbsp nama shoyu or tamari
juice from 1 orange

1 Scoop (2 Tbsp) Growing Naturals Original Rice or Pea Protein (optional)

 

In food processor, using the chop tool, combine the dressing ingredients. For the juice of one orange, simply slice the orange in half and squeeze juice into food processor.  Puree until well mixed.  leaving the dressing in the food processor, change the chop tool to the slice tool. Slice the fennel and boy choy. Pour out salad mixture and dressing into a large bowl and toss. Sprinkle pumpkin seeds and chopped orange slices.

Pumpkin Chocolate Chip Cake    
Prep time: 90 minutes
Cook time: 50 minutes
Small Bundt cake ~ Double recipe for regular size Bundt cake.

Ingredients
1 heaping cup fresh pumpkin (from small sugar pumpkin)
1 ¼ cup coconut sugar or maple sugar
1 cup flax meal (ground flax seeds)
1 cup brown rice flour
3 Tbsp apple sauce
2 tsp nutmeg
2 tsp ground clove
¼ tsp ground ginger
¼ tsp sea salt
2 tsp baking soda
¼ cup chocolate chips (organic vegan if you wish)

Fill large soup pot ¾ full with water. Wash and place whole sugar pumpkin in pot and boil for 1 hour. Make certain that a fork or knife can easily pierce the pumpkin before removing from hot water. Let pumpkin cool for at least 20 minutes. Sometimes I cook the pumpkin the day before and let it cool in the refrigerator overnight. Pumpkin will keep for a few days in the fridge.

Preheat oven at 400. Simply cut cooked pumpkin in half. Scoop out seeds very easily with a spoon. This recipe only calls for ½ of the pumpkin. Spoon the soft pumpkin into the mixer bowl. Discard the outside shell into the compost pot. {Put other half of pumpkin in covered dish in the fridge and use for soup or sauce or dice to a top salad.}

In mixing bowl, combine pumpkin, applesauce and coconut sugar or maple sugar on medium speed until well mixed.

In another medium bowl combine all dry ingredients: Flax meal, brown rice flour, spices, baking soda. Whisk together so everything is evenly distributed.

While mixer is on low, slowly add dry ingredients until dough is thoroughly mixed. Turn off mixer, and stir in chocolate chips. Grease small Bundt pan with coconut oil. Pour cake batter in and smooth out with spatula.

Bake on 400 for 50-60 minutes. Check with a toothpick to make sure it is done before removing from oven. Place plate on top of Bundt pan, flip plate and pan over. Bundt pan will easily slide off, leaving your beautiful pumpkin chocolate chip Bundt cake to cool on the plate.  Enjoy!

Recipes by Blythe Metz, Host of Blythe Raw Live on Hulu

 

Shawna Coronado’s Recipes Below.

ROASTED BEETS

5 or 6 Beets, cubed

3 Tablespoons crushed garlic

¼ cup butter

Salt and Pepper

Combine ingredients in a baking dish. Roast for one hour or until fork tender. Serve.

RAW BEET GREEN SALAD

Beet greens from beets used for previous recipe sliced thin

Kale, a large bunch, uncooked and torn into bite sized pieces

Swiss chard, a handful sized bunch, uncooked and torn into bite sized pieces

Mustard vinaigrette

Mix greens in bowl, add vianaigrette. Serve.

Shawna Lee Coronado

Get Healthy! Get Green! Get Community!

http://www.shawnacoronado.com

#eathealthy Pumpkin Chocolate Chip Cake

 

I love harvest Festival! I find pumpkins and squashes to be whimsical, and absolutely charming in every way. My husband and I go to Faulkner Farms harvest festival every year to make our selection.

Creating this pumpkin bundt cake was interesting. I must admit, when I create raw foods, I usually get it right the first time. However, creating this baked cake was a different story. I made it quite a few times. Good thing my mate loved every version, so nothing went to waste.  For one version, I made fresh almond flour in the food processor. That was tasty, but didn’t stick together properly.  The blend of flax meal and brown rice flour create the perfect moisture rich #eathealthy cake. The blend of clove, nutmeg and ginger is not only delicious, but works as powerful medicine in the body, combating seasonal cold and flu symptoms. You can eat cake!

Pumpkin Chocolate Chip Cake
Prep time: 90 minutes
Cook time: 50 minutes
Small bundt cake ~ Double recipe for regular size bundt cake.

Ingredients
1 heaping cup fresh pumpkin (from small sugar pumpkin)
1 ¼ cup coconut sugar or maple sugar
1 cup flax meal (ground flax seeds)
1 cup brown rice flour
3 Tbsp apple sauce
2 tsp nutmeg
2 tsp ground clove
¼ tsp ground ginger
¼ tsp sea salt
2 tsp baking soda
¼ cup chocolate chips (organic vegan if you wish)

*Fill large soup pot ¾ full with water. Wash and place whole sugar pumpkin in pot and boil for 1 hour. Make certain that a fork or knife can easily pierce the pumpkin before removing from hot water. Let pumpkin cool for at least 20  minutes. Sometimes I cook the pumpkin the day before and let it cool in the refrigerator overnight. Pumpkin will keep for a few days in the fridge.

*Preheat oven at 400. Simply cut cooked pumpkin in half. Scoop out seeds very easily with a spoon. This recipe only calls for ½ of the pumpkin. Spoon soft pumpkin into the mixing bowl. Discard the outside shell into the compost pot. {Put other half of pumpkin in covered dish in the fridge and use for soup or sauce or dice to top salad.}

*In mixing bowl, combine pumpkin, apple sauce and coconut or maple sugar on medium speed until well mixed.

*In another medium bowl combine all dry ingredients: Flax meal, brown rice flour, spices, baking soda. Whisk together so everything is evenly distributed.

*While mixer is on low, slowly add dry ingredients until dough is thoroughly mixed. Turn off mixer, and stir in chocolate chips. Grease small bundt pan with coconut oil. Pour cake batter in and smooth the top with spatula.

*Bake on 400 for 50 minutes. Check with a toothpick to make sure it is done before removing from oven. Place plate on top of bundt pan, flip plate and pan over. Bundt pan will easily slide off, leaving your beautiful pumpkin chocolate chip bundt cake to cool on the plate.  Enjoy!

Catch Blythe Raw Live on Hulu for more on Raw foods, Natural Beauty and Lifestyle.

How To Build A Perfect Winter Soup

I love this time of year. Fall and winter inspire warming flavors and hearty dishes.  SOUPS are among my favorite cooked food choices.

Often preparing delicious #eathealthy meals is a matter of formula, not necessarily recipe.

Allow me to show you the formula for terrific soup making.

#1. All good soups start with an onion or leek: In large pot, add about 1 inch of water. Dice onion or leeks, or both, and sauté in water, sea salt and black pepper. I do not add oil. Option: slice or dice 2 large tomatoes to add in this step and/or 2 stalks celery. Sauté 12-15 minutes on medium heat.

#2 Add water and root vegetables: Add at least 5 cups water and your choice of 1 or 2 root vegetables. I use whatever I have on hand; beets, potatoes, carrots,  yams. Chop 2 1/2 cups root veggie of choice, add to soup. Bring to boil, then let simmer covered for 10 minutes.

#3 Add 1 cup grain of choice: Try grains that are new to you like red rice, buckwheat, quinoa, spelt, or stick with grand staples like brown rice, wild rice and barley. Some grains will absorb more water than others, so check on it after 15 minutes to see if you need to add water. Wild rice takes 45 minute to cook, where grains like quinoa only take 15 minutes. Just keep that in mind and make sure you have plenty of water in the pot. Add water after 25 minutes if needed for soup consistency.

#4 Add Herbs, fresh or dried: Here you can choose from an array of accent spices to flavor up your soup. I use different herbs depending on what vegetables and grain I’ve chosen. The herbs I always enjoy in certain combinations are: thyme, oregano, basil, garlic, rosemary, saffron, curry, celery seed, mustard seed, and black pepper. Typically I will add 3-5 sprigs of fresh herbs, or 1 1/2 Tbsp dried herbs.  Herbs are delicious medicine, so you can’t go wrong. Lets your intuition and aroma guide you. I add herbs when soup is almost complete because I think the nutrients stay more intact this way. I sometimes add herbs in step #1, but will add the majority in this step. Add sparingly if cooking with herbs is new to you. You can always add, but can’t subtract once herbs are in the soup.  Simply stir in herbs.

#5 Last step: Add green vegetables: Finely chop your choice of kale, collards greens, spinach, garlic greens, mustard greens, broccoli, brussels sprouts or any green you like.  Turn the stove top off and stir in the greens. We want the greens to be that bright beautiful green color. If greens are cooked for more than about 3 minutes, the green color turns into more of a brown. I find that simply stirring greens into the hot soup after burner has been turned off, wilts them to perfection.

That’s it. You’re ready to enjoy a winter stew that is satisfying in every way. Try a new combination every time, and maybe write down your favorites. Now you are creating your family’s staple #eathealthy recipes.

Enjoy!  Catch Blythe Raw Live on Hulu ~ I’m here to help you be your very best!

With love,

Blythe

 

Green Juices To Revitalize You!

I am exited to be doing my first HOA (Hangout On Air) today on Green Juices To Revitalize You. I am delighted to be joined by Tess Masters, AKA @TheBlenderGirl. You can  watch us on my google + page today at 4pm pst.

Green juices provide stellar amounts of nutrients that build your blood and purify your entire system. They are a staple in any anti-aging diet and healthy lifestyle.

Here are some of my favorite green juice recipes to get you started. Feel free to add an inch or fresh ginger or turmeric root to any of these recipes for extra medicine:)

 

 

 

The Green Apple

• 2 green apples
• 3 cups spinach
• 3 sprigs fresh parsley
• 1 cucumber
• 2 carrots
• 1 quart water

Run all ingredients through juicer. Then, pour the water through the juicer. I always drink my juices diluted. This also makes it easier to clean the juicer. Enjoy! Drink this throughout the day

Green Times

• 4 leaves swiss or red chard
• 2 pears
• 2 kiwis (leave peel on)
• 1 cup grapes
• 1 quart water.

Run all ingredients through juicer. Then, pour the water through the juicer. Stir and enjoy!

Spinach Pineapple  

• 3 cups spinach
• 2 cups fresh pineapple
• 3 carrots
• 2 celery stalks
• 1 quart water

Run all ingredients through juicer. Then, pour the water through the juicer. Stir and enjoy!

 

Berry Green

• 3-4 leaves swiss chard
• 1 1/2 cups strawberries
• 1 cup blueberries
• 1 lemon, peeled
• 1 beet

Run all ingredients through juicer. Then, pour the water through the juicer. Stir and enjoy!

 

Winter’s Applesauce

I am so excited to be back in production on Blythe Raw Live after a long summer off! 

We have changed formats for the time being. Instead of a 1 hour live show, we will be filming 5 minute #EatHealthy, #NaturalBeauty, and #NaturalMedicine segments.

I hope this makes it even easier for you to interact with me and stay inspired and equipped with the recipes you need to shine!

 

 

 

The Winter’s Applesauce recipe below is one of those recipes I just have to pat myself on the back about. So easy,  tasty, and POWER packed with nutrients. It’s much quicker than cooked applesauce, takes less energy, and has far greater nutrition.

Mesquite powder has a molasses-like flavor with a slight hint of caramel. It’s high in minerals Lysine, Calcium, Magnesium, Potassium, Iron,  and Zinc, as well as dietary fiber.

Mesquite is highly effective in balancing blood sugar. It helps maintain a constant blood sugar level for a sustained period of time and has a glycemic index of 25.

Cloves boast extraordinary qualities. They will protect you through the winter with their strong anti-oxidant, anti-biotic, anti-fungal, and warming properties.

I like to include photos of the ingredients in nature so we can connect to the vast array of plants that nourish us. I just love that cloves are dried flower buds…and kind of phallic:)

 

The below article is a good one on the health benefits of clove if you want to read more.

Cloves have the distinction of having the highest antioxidant activity of any food!

 

Enjoy the below recipe! It just takes 5 minutes!

Winter’s Applesauce
Prep time: 3 min.
Serving size: 6 oz.
Yield: 2 servings

Ingredients
4 fuji apples
2 Tbsp Mesquite powder
1 tsp cloves (I prefer the glove, but you can use the clove powder).
1/2 lemon

Wash and cut the apples into quarters, or smaller. Place apples in food processor with chop tool, squeeze 1/2 lemon wedge over apple pieces. Add mesquite powder, and whole cloves to the food processor.  Puree For several minutes until applesauce is well blended and cloves broken down. This recipe can be made with ground cloves if you prefer. I like having little bursts of clove.

Enjoy!  For the kids,  half the clove amount if they don’t like it, or just omit the cloves.

 

With Light,

Blythe

Napa Spa Day Recipes

I had a WONDERFUL time with all who attended the Napa Spa Day event.

Here are the recipes I taught. Easy breezy yummy power foods!

 

 

 

 

 

Green Juices 101: Tasty beauty elixirs
Yield: 5 servings
Serving size: 8 oz

Green Beauty #1
3-4 kale leaves
1 cup strawberries
1 banana
2-3 cups water (depending on preference, smoothie or juice like)

Put all ingredients in blender with the desired amount of water, blend and enjoy:)

Green Beauty #2
3-4 kale leaves
2 pears
3 kiwis
2-3 cups water (depending on preference, smoothie or juice like)

Put all ingredients in blender with the desired amount of water, blend and enjoy:)

Green Beauty #3
3-4 kale leaves
1 mango
1 cup pineapple
2-3 cups water (depending on preference, smoothie or juice like)

Put all ingredients in blender with the desired amount of water, blend and enjoy:)

Other combinations
3-4 kale leaves, 1 apple, 1 lemon, 1 ich ginger root, 2-3 cups water
3-4 kale leaves, 1 cup blueberries, 2 pears, 2-3 cups water

Almond Mylk
Prep time: 5 min (excluding germination)
Yield: 1 quart

1 cup raw organic almonds (dry measure)
1 quart water
*optional add ins: 2 dates, ¼ tsp vanilla powder, 1 Tbsp raw honey.

Soak almonds in water 8-24 hours. Rinse. Blend germinated almonds and water in blender. Add any of the optional add ins if desired and blend. Strain through a nut milk bag or use with the pulp left in for smoothies and other recipes.

OR, run germinated almonds and water through a press juicer.

Use the remaining almond pulp, if strained, for cookies, almond butter, or a fabulous body scrub!

Chocolate Sunflower Seed Shake
Prep time: 5 min (excluding germination)
Yield: 36 oz

¼ cup raw organic hulled sunflower seeds (best if soaked a few hours, but okay if not soaked)
3 cups water
1 ½ Tbsp raw cacao powder
2 dates (easier to blend if soaked 20 minutes or longer, you can pre-soak dates and have them ready in fridge) OR 1 Tbsp raw honey instead of dates
1 banana
¼ tsp vanilla powder.

Blend in blender and enjoy. Feel free to add ice if you want it colder.

Blythe’s Raw Chili
Yield 2 servings Prep Time: 10 min

3 bell peppers (red, orange, yellow)
2 large tomatoes
1 carrot
2 stalks green onion
1 clove garlic
2 sprigs cilantro
½ cup sun dried tomatoes
1 avocado
1.5 Tbsp chili powder
1 Tbsp oregano (or 2 sprigs fresh)
1 Tbsp basil (or 2 sprigs fresh)
½ Tbsp Cumin
¼ cup soaked almonds (optional)
½ cup lemon juice or water

Wash and chop all vegetables. Put everything in an 8 cup food processor with the chop tool. Pulse until your desired consistency. Enjoy room temperature. Delicious.

Chocolate Chia Pudding
Prep time: 10 minutes
Serving size: 6 oz.
Yield: 6 servings

¼ cup chia seeds
1 ½ cup water
¾ cup raw cacao powder
½ cup coconut sugar
1 Tbsp maple syrup
1 tsp vanilla powder
pinch sea salt

Mix the chia seeds and water in small bowl. Stir occasionally, let sit for 30 minutes. This will create the chia pudding type texture.

Put chia pudding in blender with remaining ingredients. This is so good! The kids will love it and so will your waistline:)