After beautiful 60-degree weather yesterday, the snow is falling again here in the DC area. It's the crazy transition time between winter and spring... so instead of getting frustrated with the seemingly endless winter, indulge in a taste of the tropics with homemade pineapple orange sorbet to brighten your day! It's one of the simple and tasty dessert recipes in Spring Renewal - a time to enjoy delicious food while cleaning up your diet and feeling great in your body. If you like the recipe, consider joining the program to transition into a spring of wellness - just 1 week left for early bird pricing! 1. Add all ingredients to a blender and blend until well incorporated.
2. If the mixture is too watery, add more frozen pineapple or ice cubes. If it is difficult to blend, add a few more splashes of orange juice.
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I love growing my own food. After living at Punta Mona and cooking with freshly harvested fruits and vegetable we grew and harvested just feet from the kitchen, I couldn't wait to have my own garden back in the DC area. What started with an ever-growing collection of potted plants on our apartment window sill blossomed into a full vegetable garden when we bought our house this spring. Here are some of my favorite garden photos of the season: So far we've harvested butternut and yellow squash, carrots, beets, tomatoes, green and purple basil, oregano, and rosemary. On the way are the acorn squash, sweet and hot peppers, and tomatillos!
I hope you'll dig in the dirt, plant some seeds, and enjoy the delicious fruits of your labor! Every time I make Almond Milk (I'll post the recipe as soon as I perfect it!) I use the crushed almonds to make granola. Sometimes it comes out great, other times not so much. This time was a success! To mix it up a little, I added the ancient grain Kamut - the "Great-Grandfather of Grains" - along with oats for a richer base. This ancient grain inspired the name of the recipe and adds additional fiber, potassium, iron, thiamin, niacin, riboflavin, and other nutrients to the granola. The coconut, flax seeds, chia seeds, and sunflower seeds add healthy fats (especially omega 3s from the flax and chia), protein, and fiber to jump start your day and provide lasting satiety throughout the morning. The forecast predicts a rainy weekend here in the DC area so the perfect time to turn on the oven and make a tasty breakfast treat. for the week ahead.
Directions:
1. Preheat the oven to 275 degrees. 2. Mix oats, kamut, coconut, almonds, sunflower seeds, chia seeds, and flax seeds in a large bowl. 3. Mix maple syrup, water, and coconut oil in a small bowl. 4. Pour the wet ingredients over the dry mixture and stir to combine well. 5. Spread the mixture on two baking sheets (you can use parchment paper or Silpats to prevent sticking) 6. Bake for 45 minutes, stir, and then bake for an additional 20-30 until golden brown. 7. Let cool completely then store in an air tight container. Many of my clients (and friends, family members, and sometimes strangers in the grocery store) ask me if I buy all organic produce. I think the issue of pesticide residues on our food is important, but we also need to consider the environmental and social impacts of conventional vs. organic produce and where that produce comes from. If you're concerned about the amount of chemicals and pesticides on your food, the first step is really getting to know your farmers. I belong to a Community Supported Agriculture (CSA) group so I can meet the people who cultivate my food, ask what seeds they use, learn their growing techniques, hear their pest prevention strategies, and - my favorite perk - enjoy the incredible flavors of fruits and vegetables harvested at their perfect ripeness. You can search for a CSA (or farmers' market) near you on local harvest. So, at the end of winter I find the patience to skip the organic asparagus imported from New Zealand, wait one month, and buy it directly from a farmer who lives in my state. But sometimes we get stuck running to the supermarket and trying to decide between piles of organic and non-organic spinach for our salads. As a basic guideline, the Environmental Working Group has created a list of the fruits and vegetables that have the most - and least - pesticide residues so you can make informed decisions to reduce your exposure. Without further ado, here are the 2013 lists in wonderful graphic form from Body Unburdened: Read the full report on the Environmental Working Group's website and even download an app for your iPhone so you can review the list while shopping. And while we're talking about it, why not start your own garden? Even if you only have a window sill or balcony, you can grow herbs and greens and know exactly whats in the soil, on the leaves, and enjoy healthy, clean, homegrown produce!
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