April Fools delicious treat recipes for you!

forks and spoonsenjoyI went from 206 pounds and 21 medical diagnoses, to my ideal weight and disease free, 20 years ago. I drink LOTS of green smoothie every day, and eat plants and little processed food and animal foods. BUT. I never have lost my interest in having a treat every day! I probably never will.

Lots of great ideas and yummy recipes helped me make a transition. Away from Skittles, chocolate-frosting donuts, and peppermint patties, to treats made with whole foods.

Here are some Chocolate Bonbon and Pink Sunset Popsicles recipes from GSGLife Instructor Mary Stephens in Provo, Utah.  Enjoy!

 

Good-for-You Chocolate Bonbons
Nut Butter
½ C creamy natural peanut butter or almond butter
½ C honey
1 Tbsp. coconut oil
choc balls½ C ground flaxseed or ⅓ C GSG sprouted ground flaxseed
¾ C wheat germ
½ C walnuts, chopped

Chocolate Coating
½ C coconut oil
½ C unsweetened cocoa powder
¼ C + 2 Tbsp. honey or agave syrup
1 tsp. vanilla
½ tsp. Chinese Five Spice
pinch of sea salt
3 Tbsp. unsweetened coconut milk
Topping
2 C sweetened or unsweetened shredded coconut

Combine nut butter ingredients in a mixing bowl. Place three or four heaping tablespoons of mixture on a wax paper-lined cookie sheet. Shaping with your fingers, form a one-inch-diameter roll. Repeat with remaining mixture to form a second roll. Cool in freezer for 10 minutes. Slice into one-inch sections and roll each into a ball. Place in freezer while preparing the chocolate coating.

Scoop semi-solid coconut oil into a clean bowl. If the oil is in liquid form, place in the freezer for a few minutes until it’s white but still soft. Gradually add up to ½ C cocoa powder, stirring until a soft consistency is reached. Add honey, vanilla, Chinese Five Spice, and sea salt. Stir in coconut milk.

Roll chilled balls in chocolate, a few at a time. With two forks, lift and place chocolate-covered balls into a shallow bowl filled with half of the shredded coconut. Sprinkle tops and scoop up onto sides, then place onto a waxed paper-lined cookie sheet. Refresh with new coconut as needed. Pop into freezer for about 20 minutes until firm.

Store in a plastic container in refrigerator or freezer. From freezer, let sit at room temperature for 5–10 minutes before serving. Makes about 25 bonbons.

ppPink Sunset Popsicles
12 oz frozen OJ concentrate w/pulp
2½ C unsweetened coconut milk
1 scoop GSG Superfood Reds
2 C sparkling water
2½ C frozen strawberries, thawed
2 Tbsp. honey, or to taste

In a blender, mix first three ingredients until smooth. Add sparkling water and stir.

Cut strawberries into small chunks and mix with honey. Place 2 Tbsp. strawberries in the bottom of each mold. Repeat with remaining molds, then place in freezer for 10 minutes. After 10 minutes, pour in the orange juice mixture to ¼” from top of molds. It will create an orangey-pink sunset swirl within the mold. Insert holders.

Freeze solid. Run warm water over the molds to remove. Makes about 14 4-oz. popsicles.

One-Minute Microwave Flax Muffin, for quickie breakfast, even in a hotel room!

muffin in a cupNew GSGLife Instructor Peggy Richter, in Pittsburgh, PA, told me that she takes a quick homemade mix and makes herself a flax muffin for one, with all whole, high-nutrition foods, in her hotel room! She uses GSG Sprouted Flax with Berries.

While it’s not ideal to use a microwave, this recipe is still a far cry better than the hotel’s continental breakfast! (I was in 75 hotel rooms this year. I ate at the continental breakfasts exactly 0 times. I do sometimes walk through to see if they have bananas and apples, for the road—but that’s all.)

I’m going to give Peggy’s recipe a try.

60-SECOND BERRY FLAX MUFFIN IN A MUG

Serves 1, great for hotel-room nutrition, when a microwave is all you have!

2 rounded Tbsp. GreenSmoothieGirl Sprouted Flax with Berries

1 Tbs. buckwheat flour (buckwheat is not wheat and contains no gluten)

1 Tbs. coconut crystals (raw, organic, unrefined)

1 rounded Tbsp. EnerHealth Coconut Milk Powder

1 1/2 tsp. EnerG Egg replacer

1/2 tsp. Rumford Baking Powder (gluten and aluminum free)

1/2 tsp. Cinnamon

3 Tbs. Water, filtered and room temperature or slightly warmed.

(optional: add 1 Tbsp. finely chopped nuts of your choice)

flax-berries-720x720Measure all dry ingredients into a microwave safe 8-12 oz. mug. Add water and mix thoroughly with a fork. Let sit 30 seconds, then bake in microwave for 60 seconds on high. When removing from oven, use mug handle, as it will be hot! Let cool 30 seconds, then use heel of hand to tap sides of mug to loosen muffin. Pop out onto plate. Let steam escape a minute before slicing. Enjoy your fresh baked muffin!

Note: for easy travel, put all dry ingredients for each muffin into a ziploc baggie. Then at hotel, dump into the mug most hotel rooms provide, just add the water, and bake. (You can also borrow one from the hotel restaurant or travel with a ceramic mug. The paper cups at the hotel are often lined with plastic and not safe for the microwave.)

Vegan, gluten free, grain free, dairy free, egg free.

From Peggy Richter; Pittsburgh, PA, check her out at

mygsglife.com/Smoothies4Health

Giveaway, Chia Pudding Recipe—and why you need Omega 3’s

At our VIP class a few weeks ago, I taught 6 nutrition habits, each of which can have a dramatic effect on your health. One is using chia seed (I gave my favorite ways to use it) for Omega fatty acids.

One thing I feel passionate about is getting people to understand how critical a good Omega 3 fatty acid source is. More than 80 percent of Americans are deficient in it, and you need it to avoid anxiety and depression, plus a host of other health problems.

Flax seed, hemp seed, and chia seed are the best plant sources. Fish oil is rancid long before you ingest it, and meta studies of its long-touted effects on heart disease reveal that it isn’t solving any problems. Read my recent blog entry about fish oil HERE.

So get your Omega 3 from good plant foods! I sometimes stir a spoonful of chia seed into my Hot Pink Breakfast Smoothie (Ch. 10 of 12 Steps to Whole Foods), or any other drink. Kristin adds it to her green tea, which is how she’s surviving breaking a 30-year Diet Pepsi addiction.

Put 1 Tbsp. of chia in 3 Tbsp. of water and let it soak 20 mins. It’s now a replacement for a large egg in baking recipes.

Here’s a recipe I developed recently that is so easy. You may enjoy it for a treat after dinner, or for breakfast. It also features goji berries, eaten by the longest-living people on the planet, high in protein and a wide array of nutrients.

The first three readers to write support123@greensmoothiegirl.com gets a FREE COCOA MOJO AND COCONUT MILK POWDER! (You can learn about those items clicking on that link. In addition to using them in chia pudding, I get through the winter without sugar, thanks to these fabulous products making us healthy hot cocoa.)

CHOCOLATE GOJI CHIA PUDDING

1 ½ cups filtered water

¼ cup chia seed

¼ cup goji berries

3 Tbsp. coconut milk powder

3 Tbsp. Cocoa Mojo

In your blender, blend water, coconut milk powder, and Cocoa Mojo for 30 seconds. Pour mixture into a container and stir in chia and goji. Allow to sit for 4-12 hours. May be kept in the refrigerator several days.  Add hot water to pudding coming out of the fridge, if desired.

A FISH STORY: the food, and the oil supplements

The debate over fish, and fish oil, is to me one of the most interesting ones in nutrition in its complexity. We have to ferret out, from the debate, the sophisticated marketing of the fish industry, which capitalized on emerging data 15 years ago that red meat is bad for us. (But fish is good for us, they clamored—and scrambled to provide “data” that this is so.)

Then we must evaluate the sources of fish, in a planet where virtually every waterway is highly contaminated and fish retain mercury at high levels off the coast of every continent. (Canned tuna is one of the most high-mercury foods you can find. I recommend you eliminate it from your diet.)

Then we have to look at farmed fish—even more problematic because they are fed ground-up fish pellets, made of guts and skin and bones. (Also chicken feces and genetically modified corn, soy, and canola oil.) These fish products, then, actually containconcentrated environmental pollutants.

Farmed fish is well documented to be higher in PCBs, dioxins, and other carcinogenic chemicals than wild fish. Most of the fish consumed by humans is now raised in farms. Wild “free range” fish eat plenty of toxins, too—but not concentrated in “fish pellets” like on the farms. Fish in farms are fed chemicals to make them pink rather than their natural grey color, are low in Omega 3’s due to their lack of a natural diet, and are given antibiotics at a higher rate than any other livestock!

And we have to look at the nonsense about fish oil. Does it really prevent heart disease? Everyone accepted this quickly as “settled science” mostly because a few data points were being repeated by so many doctors and so many supplement companies. But now we have 20 years of data and those who look at longitudinal trends know that fish oil has saved us from nothing.

What if a fish died and was floating in the water? Would you eat that fish’s flesh, or squeeze oil from it to eat, even 12 hours later? Of course you wouldn’t. It would be rancid. So says Dr. Brian Clement, N.M.D. and PhD, with whom I spoke in Orlando and Ft. Lauderdale. What if it sat for days, and then you deodorized and purified it, highly refined it, put it in gelatin capsules, and put it into distribution so it sat another several months before you ate it?

You’ve noticed that you burp up rancid fish oil taste for hours after you take yours? Rancid oils are carcinogens. The pharmaceutical companies that produce the vast majority of the fish-oil pills will pacify you by saying, “But we deodorize the oil.” Ah, so they use petroleum products, like coal tar, to mask the rancidity. I ask again, do you want to refine a fish-oil product and cover up the obvious signs that it is putrefied and not appropriate as food?

This is not an effective way to get Omega 3 fatty acids in your diet. Especially when there are perfect plant-food sources that don’t cause you to burp up rancid nasty.

Flax, chia, and hemp seeds are fabulous sources of Omega 3 fatty acids. I recommend having all three on hand. I love sprouted flaxseed to add to green smoothies. (I know of 28 anti-cancer compounds in flax. And this product is sprouted, which increases not only fiber, but also explodes vitamin and mineral content. Flax has 7x more lignans than the next-highest source—these compounds are highly breast-cancer protective.)

You get no fiber in your rancid fish oil caps. I really don’t think it’s a good source for anyone, of Omega 3’s. Save your money and eat some good whole foods instead:  greens have Omega 3’s in small but highly bio-available amounts.

And chia, flax, and hemp are perfect green smoothie ingredients, but I eat them in lots of ways:  roll raw cookies in them or put them in baked products. I love chia drinks from the health food store (one variety of Synergy kombucha is full of it). A spoonful of chia seed at night, chewed well and swallowed, and chased with a big glass of water, will fill up your stomach and get rid of your hunger.

 

I need to gain some weight! Part 2 of 3

But some of the uber-thin are actually not digesting food and are quite unhealthy. They might be eating as much junk as the overweight people are, but because of chronic gut issues, they are not absorbing nutrition—not even calories, but certainly not minerals and many vitamins as well.

Last week after a tennis match, both my doubles opponents wanted to ask me questions while my teammates waited in the car. One of them told me about her daughter-in-law, who is in her 20’s, but exhausted, pale, sick, and underweight. She has open, pus-oozing sores all over her head that are stuck to her pillow in the morning. My opponent said to me, “She’s trying to heal with steroids–luckily her father is a doctor.”

I withheld my opinion on most of that, but I did say, “Steroids heal exactly nothing. What they do is suppress some symptoms, only temporarily, while knocking out the immune system.”

If you want to gain weight, eat healthy, exactly like I’m teaching in 12 Steps, with an emphasis on higher-calorie whole foods. Not dead, denatured, refined-oil,   If you want to boost protein, do it with vegan protein powder, and high-protein unprocessed plant foods like legumes and nuts rather than animal products like meat, eggs, and cheese.

Boost your good fats, with avocadoes, nuts, seeds, and unprocessed oils like coconut oil, extra virgin olive oil, flax crackers (Ch. 7), etc. Avocadoes might be nature’s most perfect food, so eat 2-3 a day if you want, as guacamole or in sandwiches. Eat lots of young Thai coconut meat–make it into pudding, smoothies, chocolate mousse, ice cream. Make yourself a 4th meal, between breakfast and lunch, or after dinner, that is a high-calorie protein shake with lots of almond butter and raw chocolate and frozen bananas! Make kefir or yogurt (Ch. 8) with whole, organic, preferably unpasteurized goat or dairy milk. Freeze it in ice cube trays and make frozen yogurt with it in your BlendTec. Eat a handful of Brazil nuts every day—great selenium as well as good fats and calories.

Don’t forget to eat a big bowl of GRANOLA for breakfast—I have a baked recipe as well as a live/sprouted recipe (both delicious, but the raw/live one is more time-intensive but the most delicious thing ever). If you make the baked one, add a big spoonful of raw pumpkin or sunflower seeds, soaked overnight.

Britni, do you have the 101 Healthy Lunches book? I love a baked potato (with the skin) with tons of garlic aioli sauce on it, yummy. Plus a big green smoothie, and put some flax oil in his. You can get plenty of calories without resorting to meat, dairy, or processed foods. There are coconut-milk frozen desserts (sweetened with agave) that your husband will love. Or you can make your own (see Ch. 11).

Of course, food isn’t the only issue when it comes to weight loss or gain. It’s the biggest one, but there are two other biggies. About that, tomorrow.

a recipe from Dr. Michelle Jorgenson

I love working with Michelle Jorgenson and her enthusiastic employees as they shift to whole-foods habits on GreenSmoothieGirl Makeover. She makes foods for the whole office to improve their health, as well as her own husband and four children. This week I was filming at her house, and I have to say, I have a great garden, but her garden kicks my garden’s trash!

We swapped tastes of our uber-healthy treats (mine was Almond Joy Fudge in Ch. 4 of 12 Steps). This was her creation that I love!

Dr. Jorgenson’s Power-Through-The-Day Bars

2 C unsweetened shredded coconut

2 C chopped nuts (almonds, pecans, etc, or a combination)

2 C chopped dates (you can buy chopped dates rolled in oat flour inexpensively in bulk at many health food stores in bulk foods)

1/2 C flax seed

1/2 C chia seed

1/2 C raw cocoa, carob or cacao powder

1/4 t Original Himalayan Crystal Salt, or sea salt

1 t vanilla

1 1/2 C mini chocolate chips, naturally sweetened

1 pkg. plain vegan gelatin

1/2 C  hot water

1/2 C raw honey

1/4 t Original Himalayan Crystal Salt, or sea salt

1 t vanilla

Blend the coconut, nuts, dates and flax seeds each separately in a high powered blender until medium fine.  Mix the blended ingredients with the chia seeds, cocoa powder, 1/4 t salt, 1 t vanilla and chocolate chips in a large bowl and set aside.

Dissolve the gelatin in the hot water let stand for five minutes.   Add the honey, salt and vanilla and beat until fluffy (or mix in blender until frothy.)

Add the honey mixture to the mixture in the bowl and stir until everything is moistened.   Press into a 9 x 13 pan with moistened hands.   Refrigerate for 1-2 hours until set.   Cut into bars and keep in a container in the fridge or freezer.