Making 2013 Lucky

Grapes

New Year's revelers in Spain consume twelve grapes at midnight—one grape for each stroke of the clock. This dates back to 1909, when grape growers in the Alicante region of Spain initiated the practice to take care of a grape surplus. The idea stuck, spreading to Portugal as well as former Spanish and Portuguese colonies such as Venezuela, Cuba, Mexico, Ecuador, and Peru. Each grape represents a different month, so if for instance the third grape is a bit sour, March might be a rocky month. For most, the goal is to swallow all the grapes before the last stroke of midnight, but Peruvians insist on taking in a 13th grape for good measure.

Cooked Greens

Cooked greens, including cabbage, collards, kale, and chard, are consumed at New Year's in different countries for a simple reason — their green leaves look like folded money, and are thus symbolic of economic fortune. The Danish eat stewed kale sprinkled with sugar and cinnamon, the Germans consume sauerkraut (cabbage) while in the southern United States, collards are the green of choice. It's widely believed that the more greens one eats the larger one's fortune next year.

Legumes

Legumes including beans, peas, and lentils are also symbolic of money. Their small, seedlike appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. In Italy, it's customary to eat cotechino con lenticchie or sausages and green lentils, just after midnight—a particularly propitious meal because pork has its own lucky associations. Germans also partner legumes and pork, usually lentil or split pea soup with sausage. In Brazil, the first meal of the New Year is usually lentil soup or lentils and rice, and in Japan, the osechi-ryori, a group of symbolic dishes eaten during the first three days of the new year, includes sweet black beans called kuro-mame.

In the Southern United States, it's traditional to eat black-eyed peas or cowpeas in a dish called hoppin' john. There are even those who believe in eating one pea for every day in the new year. This all traces back to the legend that during the Civil War, the town of Vicksburg, Mississippi, ran out of food while under attack. The residents fortunately discovered black-eyed peas and the legume was thereafter considered lucky.

Pork

The custom of eating pork on New Year's is based on the idea that pigs symbolize progress. The animal pushes forward, rooting itself in the ground before moving. Roast suckling pig is served for New Year's in Cuba, Spain, Portugal, Hungary, and Austria—Austrians are also known to decorate the table with miniature pigs made of marzipan. Different pork dishes such as pig's feet are enjoyed in Sweden while Germans feast on roast pork and sausages. Pork is also consumed in Italy and the United States, where thanks to its rich fat content, it signifies wealth and prosperity.

Fish

Fish is a very logical choice for the New Year's table. According to Mark Kurlansky, author of Cod: A Biography of the Fish that Changed the World, cod has been a popular feast food since the Middle Ages. He compares it to turkey on Thanksgiving. The reason? Long before refrigeration and modern transportation, cod could be preserved and transported allowing it to reach the Mediterranean and even as far as North Africa and the Caribbean. Kurlansky also believes the Catholic Church's policy against red meat consumption on religious holidays helped make cod, as well as other fish, commonplace at feasts. The Danish eat boiled cod, while in Italy, baccalà, or dried salt cod, is enjoyed from Christmas through New Year's. Herring, another frequently preserved fish, is consumed at midnight in Poland and Germany—Germans also enjoy carp and have been known to place a few fish scales in their wallets for good luck. The Swedish New Year feast is usually a smorgasbord with a variety of fish dishes such as seafood salad. In Japan, herring roe is consumed for fertility, shrimp for long life, and dried sardines for a good harvest (sardines were once used to fertilize rice fields).

What Not to Eat

In addition to the aforementioned lucky foods, there are also a few to avoid. Lobster, for instance, is a bad idea because they move backwards and could therefore lead to setbacks. Chicken is also discouraged because the bird scratches backwards, which could cause regret or dwelling on the past. Another theory warns against eating any winged fowl because good luck could fly away.

Now that you know what to eat, there's one more superstition—that is, guideline—to keep in mind. In Germany, it's customary to leave a little bit of each food on your plate past midnight to guarantee a stocked pantry in the New Year. Likewise in the Philippines, it's important to have food on the table at midnight. The conclusion? Eat as much lucky food as you can, just don't get too greedy—or the first place you'll be going in the new year is the gym.

Read More at Epicurious.com

My Menu This New Year's Day: 

Apple Pork Roast

Roasted Collard Greens and Beets

Lentils and Rice

Corn Bread

Explaining the Mission

Digestion Our G.I. tract breaks down complex food sources into the micro and macronutrients that are transported throughout our body.

Elimination Ridding our body of the unusable portions of food, as well as the toxic metabolites produced by our own bodies, is critical to overall health.

Microflora Balance Our gut hosts upwards of 100 trillion bacteria, yeast and other microbes. A proper balance of this gut microflora is vital for proper G.I. health.

Gut Integrity  70% of immune system function takes place in the G.I. tract. Proper maintenance prevents food particles from passing through the gut wall. Increase Mental Awareness. Deeper more restful sleep. Reduced allergies or allergy identification, which means fewer headaches and sinus problems.Greater energy and vitality, through even blood sugar. Reduced susceptibility to infections. My mission with detox and whole foods nutrition plan is to restore bio-available vitamins to the body through the food I eat. To restore the balance of fats within my body, for my brain and nervous system to function properly. To re-balance and heal my gut lining for assimilation of those nutrients and integrity of my immune system. Alkalizing the body for proper pH and immune response.

Ask me about way that you can start your detoxification and restoration program!

strengthtoawaken@gmail.com

Strength to Awaken

Grocery List

         Apples

     Green Beans

         Zucchini
     Carrots

         Celery Root and/or Celery

         Avocado

         Beets

         Broccoli

         Yukon Potatoes

         Cucumbers

         Red Bell Peppers

         Lemons

         Cauliflower

         Sweet Potatoes

         Swiss Chard

         Kohlrabi (Optional if purchased Celery Root)

         Butternut Squash

         Kale
     Spinach

         Asparagus

         Artichoke

         Arugula

         Brussel Sprouts

         Alfalfa Sprouts

         Bean Sprouts

         Chickpeas

         Lentils

         Steel Cut Oats

         Grapefruit Juice

         Cayenne Pepper

         Cumin

         Green Tea

         Peppermint Tea

         Extra Virgin Olive Oil

         Sunflower Oil

         Baking Soda

         Dried Dates

         Flax Seed Oil

         Sunflower Seeds

         Pumpkin Seeds
     Epsom Salts (If planning on doing Liver Cleanse)
    Unsweetened Apple Juice/Apple Cider (If planning on doing Liver Cleanse)

My Detox Plan!

This detox is what you would like it to be.

It can be a 7 day cleanse 

maybe two week renewal

OR 

Experience the full 30 day 

Make it work for you. 

Just understand that it is not about what you can not have anymore...

it is about what you can do...

The power of YOUR SANCTUARY.

No one tells you what you put in your body.

Only you have that power.

When I designed this detox, there were specific inspirations that I must give credit to 

while I explain what will be achieved:

With this detox you may lower your risk of diabetes, cancer and obesity!

WEEK 1

First I will be removing and revitalizing the main organ that is responsible for detox, the liver. I have three options for the people who would like to join in. I will be doing Orthomolecular Products Core Restore BT Cleanse, which you would have to purchase to participate with me. If you do not want to seek out this kit, I have the whole foods option and the Epsom salt liver cleanse. The main goal is to gently cleanse the detoxification pathways, such as the bile ducts and phases 1& 2. If you would like more information, simply click to watch. The second part to the first phase of my detox is to remove "bad" fats, food allergens, chemical toxins and high glycemic foods from the diet to give your liver, adrenals, intestinal tract and pancreas a "break" from the ups and downs of metabolism. I will also be offering visualization and relaxation exercises as well as alkalizing of the bodies pH. All of this I will explain in more detail throughout the month. 

Grocery lists will be included.

 Orthomolecular products Core Restore BT Cleanse

This product has all of the nutraceutical ingredients to effectively and gently cleanse and revitalize!

WEEK 2

Still using Dr. Rau's alkalizing template, we will begin introducing small amounts of nutrient rich grains and dairy. Our goal here is to start repopulating the intestine with the good bacteria and revitalizing the gut lining. While continuing to balance the good and bad fats focus and over all longevity. Here we will also incorporate small physical exercises as well.

                                  Detox Diet Plan for Weeks 1-3 from pages 29-102

                                                      Want to buy it? Click on the link at the bottom

                                                                         WEEK 3

By this time you should be much more energized! We are going to step it up another notch with delving deeper into stress relief through exercise. The nutrition will continue to become more diverse.

Another inspiration:

Click on the link at the bottom to buy!

Educate to Eliminate Pounds

                                          Hungry for Change?

The first step to losing the weight and keeping it off, is knowing what your doing while eating certain foods. This movie will sum up all of the toxins you will be eliminating out of your diet while educating you on the food that are necessary for a healthy life.

 It can be found on Netflix!

Another good source is Jamie Oliver's material: 

This is an award winning speech talking about the causes of childhood obesity in America.

And if you'd like to see how the America makes our food:

Or maybe the politics about the pharmaceutical industry and your health:

My challenge to you is to just watch at least one.

Kale Chips

Ingredients:
1 bunch of kale 
1 teaspoon of Himalayan Salt 
1 tablespoon of olive oil
2 tablespoons of nutritional yeast 

Now you can use either an oven or dehydrator (for raw chips).

Oven instructions:

1. Preheat oven to 350°F. Lightly coat two large baking sheets with olive oil 
2. Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces. Place on baking sheets and sprinkle olive oil, salt over and nutritional yeast over it! 
3. Bake about 10-12 minutes! Watch them, and turn them as they shrink and get crispy! 

Instructions for Dehydrator:

1. Decide what you have available in your garden.  Choose two or three from each plant.
2. Wash the leaves and let them dry. To speed the drying process, tear the leaves into your desired size and run them through a salad spinner. (I cleaned those broccoli leaves the lazy cook’s way. Hours before plucking the leaves, I washed the plants down with a spray nozzle and let them dry standing like soldiers in their little bed. This was a real time saver.)
3. Put the dried leaves in a large bowl and drizzle with a bit of extra virgin olive oil. Toss, toss, toss. You want each leaf to be coated with oil but not dripping.
4. Sprinkle on a bit of sea salt and desired seasoning. I had a sample envelope of organic steak seasoning and decided to use it. It was quite tasty. You could opt for garlic powder, curry powder, and on and on. Sprinkle the seasoning lightly and toss some more. Go for an even distribution of the seasoning.
5. Lay the leaves out on the dehydrator trays. Do not overlap the leaves as you arrange them.
6. If your dehydrator sheets have holes in them, place a piece of aluminum foil in the bottom of the dehydrator to catch oil drips in case there are any. I had none, but you never know.
7. Dehydrate your leaves for about eight hours at 120 degrees. Check from time to time for doneness. The finished chip will be crispy and tender. The dehydrating time can vary depending on what leaves you have chosen, on the humidity, on the size of the leaf pieces, among other variables. Check from time to time.
8. Pile the chips onto a platter for all the family munchers. The chips will begin to lose their crispness within a few hours. Simply return them to the dehydrator for an hour or so for more crispness. An approach that works for us is to set the serving bowl of chips into the oven with just the pilot light heat. In an hour or so the crunch is back.
9. Wash the dehydrator trays clean of oil and seasonings. What tastes great on your vegetable chips may not blend well with your fruit leather. When I know that I will only be doing chips for the next week or so, I just wipe down the trays to remove excess oil and save the bath for later.

Kale Chips

Organic Banana Zucchini Bread

deliciously organic banana bread

Yield: One loaf (8 to 10 servings)

Prep Time: 15 min

Cook Time: 60 min

Ingredients:

3 Tablespoons unsalted butter
3 Tablespoons coconut oil
2 1/2 cups whole wheat pastry flour or Gluten Free Flour
1 cup whole cane sugar or Sucanat
1/2 teaspoon sea salt
1 teaspoon baking soda
3 very ripe bananas, mashed
1/2 cup grated zucchini
1/4 cup buttermilk
2 large eggs, at room temperature
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. and adjust rack to middle position. Butter a loaf pan.

2. Melt butter and coconut oil in a small saucepan. Cool slightly. Whisk flour, sugar, salt and baking soda in a large mixing bowl. Stir together mashed bananas, zucchini, buttermilk, eggs, melted oils and vanilla in a medium bowl. Pour wet ingredients into dry ingredients and gently stir until just blended.

3. Pour batter into the loaf pan and bake for 50 to 60 minutes or until golden brown and a toothpick pressed into the center comes out with a few moist crumbs attached. Cool for 10 minutes and then run a knife around the outside to loosen the edges. Turn loaf out onto a cooling rack and cool before serving.

Gluten Free Apple-Cranberry Pie

Apple- cranberry crumb pie with whole wheat crust

Yield: One 9-inch pie

Prep Time: 40 min + chill time

Cook Time: 45 min

Ingredients:

CRUST:
1 1/4 cups 
1/4 teaspoon sea salt
1/3 cup cold butter, cut into pieces
4 to 5 tablespoons ice cold water

FILLING:
1/2 cup maple syrup
1/2 cup granulated white sugar
2 tablespoons Bob's Red Mill Gluten-Free flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon finely grated orange zest
1 tablespoon salted butter
1 1/2 cups fresh cranberries
3 cups peeled/cored/sliced MacIntosh apples

TOPPING:
1/2 cup packed light brown sugar
1/3 cup oats
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened slightly and cut into pieces

Directions:

1. Prepare the crust: In a food processor, combine the flour and salt and pulse a few times. Add the butter and pulse until the mixture had turned into crumbs the size of peas. Drizzle in the water (4 tablespoons) and continue to pulse until the dough comes together. Add the 5th tablespoon of water, if needed. Turn out onto a lightly floured surface and form into a ball, then flatten slightly. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. Preheat the oven to 425 degrees F. While the dough is chilling, prepare the filling: In a large pot, Stir together the syrup, sugar, flour, cinnamon, salt, orange zest and butter over low heat. Let this mixture warm up for about 2 minutes, then add the cranberries. Turn up the heat and bring to a boil for 2 minutes. Turn off the heat. Stir in the apples and let cool.

3. Assemble the pie: On the floured surface, roll out the dough into a large circle- an inch or so bigger than your pie plate. Fold the dough in half, then in half again to make a fourth. Transfer it to your pie plate and gently unfold. Trim the excess dough off of the edges, then pinch the dough decoratively around the edge of the pie plate. Pour the apple-cranberry mixture into your pie shell.

4. Prepare the topping: In a medium bowl, combine the brown sugar, oats and cinnamon. Add the butter and use a pastry cutter to incorporate it into the dry mixture. Alternately, you can use two knives (or your clean fingers!) It should be crumbly. Sprinkle the topping over the fruit filling.

5. Place the pie on the middle rack of the oven. Place a cookie sheet lined with foil on the rack underneath to catch any escape juices. Bake 40 to 45 minutes, or until pie is bubbling and the crust is light brown. Remove the pie to a cooling rack to cool completely before slicing and serving.

Tips:

*This pie made be made one day ahead.
*This pie may certainly be made with another crust recipe- use your favorite!

2012 Made with Love

Pancakes- Made from Bananas!

Ingredients
makes about 12 small pancakes – recipe can be doubled easily – I use a griddle

• 2 eggs
• 1  very ripe banana
• 1/4 cup almond butter
• 2 Tbsp raw milk, kefir or coconut milk
• 1 tsp baking powder
• 1 tsp cinnamon
• pinch salt
• 1 tsp vanilla extract
• coconut oil or butter for cooking

Directions:

Mush up banana and almond butter together thoroughly until smooth consistency.  Add eggs and mix.  Add milk and the rest of the ingredients.
Your batter should be pretty liquid-y thin. If it wouldn’t run off a spoon, it’s too thick…add a little more milk until you get the right consistency.
Heat your griddle/cast iron/non-stick skillet over medium heat. Melt a generous bit of coconut oil and butter and pour in the batter, in whatever shape or size you’d like. When the pancake begins to have surface bubbles near the center flip and cook other side (each side 2-3 minutes). Add more coconut oil to cook surface as needed between batches.
Let your pancakes rest in the oven on “warm” on a paper towel lined plate until all batches are complete.

We smother these in maple butter – just mix 3 tbsp butter with 3 tbsp maple syrup (Grade B) and some cinnamon! – YUMMY!

Recipe 

Cream of Tomato Soup

 Ingredients

• 3 pounds ripe, red tomatoes (You can always use organic canned tomatoes instead)
• 1 large onion, chopped
• 3-4 cloves of garlic
• 1 teaspoon crushed dried basil &-or oregano
• 2 tablespoon butter
• 2 tablespoons tomato paste (I use my own homemade stash from the freezer)
• 2 cups  coconut milk
• 2 teaspoons of organic sugar
• Salt and pepper to taste
• Optional: 1 heaping tablespoon potato flour, 1/2 cup water
• Fresh basil and cracked pepper to garnish

Cream of Tomato Soup Steps

1. Wash the tomatoes. Remove the stem ends and cut into quarters.
2. Place the cut tomatoes into a large pot to cook. Turn the heat on low. Mash two tomatoes to release a bit of juice so the initial heat does not cause any burning. Simmer slowly until the tomatoes are reduced to about 1/3. Plan about an hour for this.
3. In a small skillet saute the onions, garlic and basil in butter until the onions just begin to brown. Add them to the tomato pot along with the tomato paste and cook about another ten minutes.
4. Put this tomato mix through a sieve, removing the tomato skins, seeds and dry onion. You now have a very thick tomato sauce. (If you are making huge amounts for the freezer, this is the point to stop and let the sieved mixture cool for packaging.)
5. Return the sieved tomato mix to the pot. Keep the flame on low while you heat the cream in the skillet used for the onions. Cook the cream down to about half.
6. Add the sugar to the tomato mix. Stir. 
7. Stir the reduced cream into the tomato mix. Salt and pepper to taste.The soup is now ready. If you like your tomato soup with a bit more body, you can mix the potato flour with water and slowly stir into the soup. Cook another five minutes to thicken.
   
   I always pair this with my homemade grilled cheese! YUM!

Make your own Almond Butter

Ingredients

1 1/2 pounds nuts or seeds (please see my post on soaking and drying nuts and seeds)
1/2 tsp salt
1-2 Tbsp mild-tasting liquid oil (optional)
Sweetener (optional)

Method

1.  Put nuts or seeds into a high-powered blender, or food processor. If your seeds and nuts have been soaked in salt water, then you will not need to add salt to the mixture.  Otherwise…

3.  Add 1/2 tsp salt (I recommend Real Salt.)

4.  Add sweetener if desired.

5.  If needed, add a little mild oil to the nuts to assist in blending.

6. Process the nuts or seeds according the manufacturer’s instructions.

That’s it!

If you are working with a food processor, simply put all of your ingredients into the bowl of your processor and start mixing.  Keep it going for up to 12-15 minutes.  You will need to stop occasionally to push the mixture down off the sides of the bowl, and you may need to add liquid oil, but you will supposedly end up with a butter at the end.

Recipe

Simple Crockpot Pear & Applesauce

Ingredients

6 pounds fresh apples and pears, washed and peeled

4 cinnamon sticks

1 tablespoon vanilla (optional)

Directions

Place apples, pears, cinnamon sticks and vanilla in crock pot. Cover and turn the heat on low. Allow the applesauce to cook until apples and pears are very tender, 4-6 hours. Turn the heat off and remove the cinnamon sticks. Mash the apples and pears with potato masher. Pour applesauce into a 2 quart container and refrigerate. 

Recipe

Dried Fruit Blondies

Ingredients

• 1 1/2 cups blanched almond flour
• 1/4 tsp celtic sea salt
• 1/4 tsp baking soda
• 3 large eggs
• 1/4 cup melted butter (or melted coconut oil)
• 3 tbsp pure honey (I prefer sage honey due to its mild flavor)
• 1 tbsp vanilla extract
• 1 cup chopped walnuts
• 1 cup pitted, finely chopped dates (about 10 whole dates)
• 1/2 cup dried cranberries (chopped dried cherries are also a delicious option!)

Instructions

1. Preheat oven to 350 degrees. In a medium bowl, combine almond flour salt and baking soda.
2. In a large bowl, whisk together eggs, melted butter, honey and vanilla extract until well combined.
3. Whisk in dry ingredients and combine well. Fold in walnuts, dates and cranberries.
4. Using a rubber spatula, scrape batter into a well-oiled 8x8-inch baking dish (coconut oil works great).
5. Even-out the top of the batter with a spreader and bake for approximately 22-25 minutes, until lightly golden-brown on top.
6. Allow to cool for about 10 minutes, then cut into squares and serve. (Original recipe can be found at Elana's Pantry.)

Recipe

Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans

Crisp Asian pears, tangy blue cheese, and bitter greens are the star ingredients in this wilted spinach salad.

• 1 shallot, thinly sliced (¼ cup)
• 1½ Tbs. pear vinegar or unfiltered apple cider vinegar
• 6 cups spinach leaves, trimmed
• 1½ cups torn frisée, escarole, or radicchio
• 1 Asian pear, thinly sliced
• ¼ cup toasted pecan pieces
• 3 Tbs. crumbled blue cheese, divided
• 2 Tbs. olive oil

1. Bring small pot of water to a boil. Add shallot, and blanch 20 seconds. Drain, and toss with vinegar in serving bowl. Add spinach, frisée, pear, pecans, and 2 Tbs. cheese; toss to combine.

2. Heat oil in small skillet until very hot. Pour over salad, and toss with tongs to wilt greens. Sprinkle remaining 1 Tbs. cheese over salad.

Recipe