Sunday, June 1, 2014

GREEN GREEN GREEN- Cleansing Recipes to Spring into Summer!

GREEN GREEN GREEN- Cleansing Recipes to Spring into Summer!

   Spring is a wonderful time to wake up your sluggish liver and energize your body to take on the gardening tasks and enlivening birth of color and sounds of this season.  It is no wonder the they call it the season of love.  Love up your body and soul now with attached recipes focused on Cilantro, an amazing medicinal herb for cleansing and detox and a free 3 Day Guide with recipes free from my website at MarieFrohlich.com


 July 18-19-20 -- 2014   A SUMMER Weekend in Vermont
 More wonders for Self-Care and Herbal Medicine..THERE ARE A FEW SPACES LEFT IN MY HERBAL GARDEN RETREAT WEEKEND.. A truly holistic adventure for mind, body and soul. 

Updated info on Workshops and two week extended discount available if you act now. http://www.mariefrohlich.com/herbal-weekend-retreat-in-vermont


   

Are you interested in becoming a health coach?  Contact me for details and a substantial discount.  We need more of us out there in the world to support and guide and empower others to self-care with the most cutting edge holistic and integrated nutritional offerings available today.


CILANTRO BLUEBERRY SMOOTHIE – TO YOUR HEALTH!

I have shared this before and love sharing again.  Grow Cilantro in your garden and joy this smoothie throughout the summer for health and longevity!


You will need:
           1 cup regular or lowfat Plain Greek-style yogurt
           1/4 Cup of Walnuts or ½ of avocado for fat substitute if nut allergy
           1 cup coconut water or pure water
           ½- 1 banana
           1to 1-1/2 cup cilantro, or baby spinach
           1 to 1-1/2 cups Frozen Blueberries or mixed berries
           Optional, can use other nuts, dates, substitute yogurt with almond milk, and add in a raw egg.

Instruction:   Start with the nuts, blend, then add banana and yogurt, blend, then add the liquid of choice, pulse and then all the rest.

Servings: 2-3 8-oz servings
Benefits:
Walnuts: excellent sources of omega 3 and omega 6 fatty acids as well as Vitamin E and B6 which supports balancing the brains serotonin levels. Avocado’s also have these and many more vitamins and tons of potassium.
Cabot Greek Yogurt – excellent for pro-biotic to support digestion, protein to cut cravings throughout the day, vitamins 6 and B12 to combat stress and magnesium, excellent for supporting Calcium uptake.
Herb cilantro accelerates the excretion of mercury, lead, and aluminum from the body.  Boosts immunity and has anti-inflammatory capacity. Use Parsley or Spinach if
you don't like the taste of Cilantro
Berries – chockfull of antioxidants for boosting the immune system and staying flu and cold free- go for the dark colors to get the most support.
Banana – we all know it is good for potassium, but it is also excellent fiber for keeping us regular, provides sustained energy throughout the morning because of its sugars.
Coconut water- a super food, providing many benefits, low in sugars, detoxifier, boosts immunity, cleansing digestive tract, promotes weight loss.

CILANTRO CHELATION PESTO
Coriander (cilantro) has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser. Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on toast, baked potatoes, and pasta.
Ingredients
    4 cloves garlic
    1/3 cup Brazil nuts (selenium)
    1/3 cup sunflower seeds (cysteine)
    1/3 cup pumpkin seeds (zinc, magnesium)
    2 cups packed fresh coriander (cilantro, Chinese parsley) (vitamin A)

    2/3 cup flaxseed oil
    4 tablespoons lemon juice (vitamin C)
    2 tsp dulse powder
    Sea salt to taste
Process the coriander and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch to sea salt to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase coriander in season and fill enough jars to last through the year.

BENEFITS OF CILANTRO

Heavy metal poisoning is rampant. It is a major cause of hormonal imbalances, cancer, thyroid problems, neurological disturbances, learning problems, depression, food allergies, parasites, etc. etc.

Two teaspoons of cilantro pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead, and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on toast, baked potatoes, and pasta.

If the green flavor of cilantro does not appeal to you, yet you still want to receive its health benefits, consider using cilantro tincture or extract which can be found online or at your local health food store.

The known benefits of organic cilantro are extensive, and researchers are discovering more every day. Currently, there are several well-known, well-documented benefits of organic cilantro, including:
  • Powerful anti-inflammatory capacities that may help symptoms of arthritis
  • Protective agents against bacterial infection from Salmonella in food products
  • Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind)
  • Relief for stomach gas, prevention of flatulence and an overall digestive aid
  • Wards off urinary tract infections
  • Helps reduce feelings of nausea
  • Eases hormonal mood swings associated with menstruation
  • Has been shown to reduce menstrual cramping.
  • Adds fiber to the digestive tract
  • A source of iron, magnesium, and is helpful in fighting anemia
  • Gives relief for diarrhea, especially if caused by microbial or fungal infections
  • Helps promote healthy liver function.
  • Reduces minor swelling
  • Strong general anti-oxidant properties
  • Disinfects and helps detoxify the body
  • Stimulates the endocrine glands
  • Helps with insulin secretion and lowers blood sugar
  • Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema
  • Contains immune-boosting properties
  • Acts as an expectorant
  • Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes.


Resources:  James A. Duke, Ph.D., a former botanist at the U.S. Department of Agriculture, and author of The CRC Handbook of Medicinal Herbs, states that cilantro has been shown to settle the stomach. He recommends drinking a cup of the tea made from a handful of the leaves, when experiencing any form of stomach discomfort.

Dr. Yoshiaki Omura discovered that mercury levels in the urine increased after an individual ate Vietnamese soup, which contains cilantro. Dr. Omura’s further research discovered that the herb cilantro could accelerate the excretion of mercury, lead, and aluminum from the body.
Contributed by:Rhio (
www.RawfoodInfo.com)
Several internet sources
.

Friday, April 18, 2014

Warm up your Spring with a Summer Veggie Cheddar Soup

GET THE CHILL OUT OF EARLY SPRING 


By now you know I love to share soup recipes.  Spring mornings here have been below 20 and soup is still on the stove as a daily pick me up. We are all ready for color, warm breezes and the joy of raking and planting bulbs, dancing in the moonlight and planting seeds!  

 Here is a beautiful way to delight your eyes with color now. 
I recently had the pleasure of demonstrating at the amazing Full Circle Festival in Burlington last weekend hosted by Cabot Creamery and King Arthur Flour.  Everyone who tasted the soup were ready to go home and make it.  It is full of color, aka anti-oxidants (peppers, kale, zucchini, tomatoes, carrots) and super immune building (onions, garlic, pepper, thyme) whole food joy.  The beauty of this soup is you can change it up by adding some cayenne pepper or Cabot's pepper jack or even a bit of their Habenaro cheese for more warming spices on these cold spring days.  A big batch can last you for days and pureed to a more chunky texture, it makes a fabulous spaghetti sauce.  The vital nutrients and protein make this a stand up meal on it's own.  Pairing it with any of King Arthur's perfect bread stick recipes is even better. ENJOY! Delish!!

PS. YOU ARE INVITED: Summer is coming soon enough- and there are still spots left for this special Herb Garden Retreat July 18-20. Discount is good until May 1st.  Find out more here.


Warm and Happy Spring Wishes!
Love,
Marie

Marie Frohlich.com
Certified Health Coach and Herbalist
http://mariefrohlich.blogspot.com/
Twitter: MarieinVT09

Summer Veggie & Cheddar Soup


MAKES SIX SERVINGS
INGREDIENTS
2 tablespoons olive oil
1 medium yellow onion, diced
1 bell pepper (any color), cored, seeded and diced
1 cup carrots, diced
.    1  medium zucchini, diced
.    2  cups of baby spinach and baby kale
2 teaspoons minced garlic
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 (28-ounce) can Italian plum tomatoes
DIRECTIONS
1. In large pot, heat oil over medium heat. Add veggies and cook, stirring often, until soft and tender, about 5 minutes. Add garlic and stir for 30 seconds. Add flour and stir for 1 minute longer.
2. Remove from heat. Add tomatoes, crushing each with your hand; add remaining liquid from can and stir tomatoes into veggie mixture. Add broth, half-and-half or milk and thyme; stir.
3. Return to heat and bring to boil. Lower to simmer, cover pot and cook for 15 minutes, stir occasionally.
2 cups low sodium chicken or vegetable broth
1/2 cup half-and-half or milk
3 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
8 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, grated (about 2 cups), plus extra   Warm it up with some pepper jack or habenaro Cabot cheese.
for garnish
Salt and pepper to taste Garlic croutons (optional)
4. Remove from heat. Remove and discard thyme stems. Add cheese a handful at a time, stirring each time until cheese is melted.
5. Puree soup in blender in batches until smooth. Return to pot. Season with salt and pepper.  I used an immersion blender.. easy peasy.
6. Place over medium-high heat and stir until heated. Top with grated cheddar, plus garlic croutons
if desired.
Nutritional Analysis: Calories 297, Total Fat 19.5, Saturated Fat 9g, Cholesterol 48mg, Sodium 660mg, Carbohydrates 18g, Dietary Fiber 3.5g, Protein 13.5g, Calcium 355mg

Sunday, March 30, 2014

Ice Fishing to Delicious Fish Tacos! Bring it on!

Fish Tacos with Creamy Lime Guacamole and CabbageSlaw


  My first foray in ice fishing at our local pond brought me one beautiful rainbow trout not possible without the expert help of my good friend JoAnn Darling who brought the equipment and Chaga Chai. We spent a good hour cutting through almost 2 feet of ice and it paid off with 3 beautiful fish.  I learned how to gut the fish right away and in the freezer it went.  It has helped me remember my first trip south of the border in Mexico, where I went to celebrate my brother's big 60!  The colors there were a balm to my snow-blind eyes.
Pacific Coast.. San Pancho, Mexico  BLUE GREEN MAGIC!
I am so grateful for this tip toe into the transition of spring.  Tip toe yourself to the fish market through this burgeoning mud season and rustle up some fish tacos soon. This recipe from Food and Wine is the delicious! A perfect way to bring on the colors of spring and dream the warm breezes from the sea. It goes really well with a fresh massaged Kale salad or a light onion soup.

Serves: 10


Cook Time: 45 min
Ingredients

U.S.

Metric
         2 Hass avocados, halved, pitted, and peeled
         1/4 cup(s) low-fat sour cream or Greek yogurt
         1 small jalapeño, seeded and thinly sliced
         2 tablespoon(s) minced red onion
         2 tablespoon(s) chopped cilantro
         5 tablespoon(s) fresh lime juice
         Kosher salt and freshly ground pepper
         1 small (4 cups) head of napa cabbage, shredded
         2 tablespoon(s) vegetable oil, plus more for brushing
         2 pound(s) thick red snapper fillets with skin, cut crosswise into 10 2-inch-wide strips
         10 (7-inch) flour tortillas, warmed
         2 medium tomatoes, thinly sliced
         Hot sauce, for serving
         Lime wedges, for serving

Directions
1.            Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro, and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
2.            In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
3.            Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
4.            To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices, and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.



Marie and JoAnn, Early March Ice Fishing!


Feel Free to Pass on to a Friend.    Join us this summer for the first ever Herbal Garden Retreat on July 18-19-20.  Discount price available through April.   Reserve your spot soon.   Learn more about this event and my health coaching and food as medicine workshops at MarieFrohlich.com.
My Medicinal and Culinary Herbal Garden 2013