DID YOU KNOW? According to Ayurveda beets are recommended during Vata season, which runs from October through March, as the bright and vibrant colors can help balance out the dryness and coldness of the season.
In addition, beets have many uses in Traditional Chinese Medicine and Ayurveda including cleansing the liver, improving blood circulation and calming the mind and spirit.
They are also used as a natural remedy for a variety of ailments and have been traditionally used to treat conditions such as:
Irritability & restlessness
Smoothies are an easy way to add more beets to your diet. And to make things even easier, look for frozen or vacuum packed beets in your grocery store. They’ll save you lots of time since they’re already cleaned and cooked – just throw them into your blender.
Try my Beet & Blueberry Smoothie. It’s a great smoothie for fall and winter.
Beet & Blueberry Smoothie
INGREDIENTS: (serves 1)
1 cup spinach
1/2 cup beets (fresh or frozen, cooked)
1/2 cup blueberries
1 scoop PurePaleo Protein (vanilla) or PurePea Protein (Vegan option)
1/2 – 1 cup water
Place all ingredients in a high-powered blender and blend until smooth.
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DID YOU KNOW? Wild-caught (not farmed) salmon is known to be one of the most nutritious foods.
Research has linked this nutrient-dense fish to everything from improving heart, brain, bone, skin and eyesight health to extending life span and preventing heart attacks & cancer.
Not only does wild salmon contain one of the highest omega-3 contents of any type of fish – making it a great anti-inflammatory food – but each serving is also packed with tons of other vitamins, minerals and protein as well.
Aim for 1-2 serving of wild salmon like Sockeye, Chinook, Coho or Pink each week.
DID YOU KNOW? Food-grade lemon essential oil can be used in a variety of recipes (from sweet treats to savory dishes) to replace lemon zest or lemon extract.
Lemon essential oil is a highly concentrated derivative of lemons that comes from cold-pressing the lemon peel and not the inner fruit. The peel is the most nutrient-dense portion of the lemon in terms of fat soluble phytonutrients.
Lately I’ve been experimenting with lemon essential oil in my smoothies and baked goods – and OMG, I’m hooked!
Lemon essential oil not only packs a flavourful punch, but it makes my food taste like I’m some kind of pro chef . The best part is – no more chipping my shellac nails on the evil zester!
Tips for incorporating lemon essential oil into recipes:
Get 24% off all Young Living essential oils (including food-grade oils) here.
1. Combine all ingredients in a food processor (or mix by hand in a bowl) until a batter forms and holds together. If batter is too moist, add more coconut flour. If batter is too crumbly, add more coconut oil.
2. Line baking sheet with parchment paper, scoop batter with a small spoon, place on baking sheet and form into preferred shape. Top each cookie with a raw almond. Leave 1-2 inches of space between cookies.
3. Bake at 350 for 12 minutes or until edges start to brown. Let cool on baking sheet. Once cooled, store cookies in airtight container.
Have you ever wondered what the difference is between a raw, extra virgin coconut oil and expeller pressed coconut oil?
The main difference is that expeller pressed coconut oilis more heat stable making it safer for cooking at medium to high temperatures. It’s also flavourless and odorless so you won’t get a coconut taste or smell infused into your food.
Try this simple pan-cooked scallop dish that uses coconut oil – so much great flavour when coconut oil and lemon juice come together.
Coconut Lemon Scallop Salad
INGREDIENTS: (serves 1)
4 dry sea scallops
2 cups arugula
1 tbsp. coconut oil (expeller pressed)
1 tbsp. olive oil
1 tsp. herbes de Provence (thyme, marjoram, savory, rosemary, hyssop, bay leaf)
Sea salt to taste
Note: Feel free to swap the herbes de Provence for different herbs.
1. Using a shallow pan, heat coconut oil over medium-high heat.
2. Place scallops in pan (scallops should sizzle once they hit the pan), reduce heat to medium and cook for 3-4 minutes per side.
3. Once scallops are cooked, squeeze half a lemon into pan and coat scallops in the juice.
4. Place arugula onto a plate and top with scallops, pan juices, olive oil, dried herbs and sea salt.
5. Toss ingredients together and enjoy!
Did you know? The MCFA (medium chain fatty acids) in coconut oil boost your metabolism and help your body use fat for energy, which can lead to weight loss, an increase in energy, accelerated healing and improved immunity.
Hi! I’m Jennifer …
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.