Natural Health & Wellness
I am a vegan, yet part-time carnivore (lol!), gluten-free, dairy-free, Kosher style eater - and that's just my diet! Beyond organic food, natural health and wellness is more than just a passion, it's the core of my lifestyle, beliefs, and values. Grateful to be able to share more about this important foundation of my life with you...
Here is a bowl full of love we gathered at an organic farm in the Hamptons… Truly, good fresh vegetables always make me smile and most likely because my intuition is guiding me to care for myself. -Or maybe it's my mom whispering in my ear, 'eat this, it’s good for you...' 💭😊
These are a few of the produce pointers I’ve chosen to live by over the years:
- Eat the Rainbow - You’ll get the best variety of nutrients by choosing fresh produce of all colors of the rainbow.
- Buy Organic - I make the decision to buy and eat all organic, non-GMO foods anytime and every time possible, so that I know I’m doing my part in limiting my chemical and GMO exposure to the best of my abilities. (Because who really knows right?!)
- Buy Organic EXCEPT - I do have one exception to #2. I like to save some money skipping the organic section when it comes to items like avocados, pineapples, bananas, etc. -Basically anything with a thick outer shell/coating, is generally a good rule of thumb as okay, since those natural barriers protect from the pesticides they might have come into contact with.
- Use a Veggie Wash - My favorite is actually called “Veggie Wash” and it’s perfect for getting the extra earth off your root veggies, and also works wonders on fruit to remove the waxy/sticky residue from those darned grocery stickers. It’s a natural organic citrus-based spray that has become my staple rinse aid. Give it a shot and see what you think
Red Cabbage Magic
I simply love red cabbage, or what I often call purple cabbage as when it is fully ripe the color is so deep and vibrant. When I was young my mom and I used to chop up the cabbage and toss it in a bowl with thinly sliced onions, vinegar, a little water and a sprinkle of sugar. Today I love it much the same way, marinated in apple cider vinegar and water, sans the sugar. It's also so good lightly steamed, braised or added to any of your favorite soups. Today I picked the leaves and ate it straight out of the garden. Red cabbage is so good for a healthy gut and works as an amazing probiotic when fermented as in kraut. It's anti-inflammatory, anti-viral and has anti-cancer properties. My friend the Anthony William also shares more benefits at http://www.medicalmedium.com/blog/red-cabbage
Lima Bean And Broccoli Casserole
Gluten-free and Vegan
Passed down as a family tradition, updated throughout the years as I learned more about food and healing... but it’s still a favorite for family and friends.
I always seek organic ingredients and read labels for no hidden sugars or preservatives.
- 1 ten ounce package of frozen baby lima beans
- 1 ten ounce package of frozen chopped broccoli
- 6 -8 ounces of non-dairy sour cream like Tofutti or Follow Your Heart brands
- 1 package of Simply Organic French Onion Soup Dip Mix
- 8 ounces drained and sliced water chestnuts
- 1 Cup of Cream of Mushroom soup. I use Imagine Organic Portobello Mushroom Creamy Soup (gluten-free)
- 1 stick of Earth Balance or other margarine or butter
- 3 Cups of Organic Brown Rice Crisps Gluten-free cereal or Rice Krispies
- Optional Sprinkling of Gluten-Free Crispy Onions
In a large bowl stir in all ingredients except butter and Rice Crisps. Rub a little butter around the base of a glass baking dish, then spread mixture evenly across dish. Melt the butter and then add in Rice Crisps and a handful of the Crispy Onions. Add this mixture evenly across the top of the baking dish. Bake at 350 degrees for 30-40 minutes.
Measurements can vary according to taste and size of baking dish. I love to make it up as I go along but trying to give you a good starting point.
Gluten-Free Coconut Sugar Pecan Pie
✨ A true southern Thanksgiving tradition that I made more healthy along the way as I learned...
- 1 Gluten-free pie crust, unbaked
- 2 Cups halved pecans
- 3 Room temperature eggs
- 1 Cup Organic coconut sugar
- 3/4 Cup organic maple syrup
- 3 TBS melted/room temp butter
- 1/4-1/2 tsp sea salt
- 1 tsp vanilla extract
Mix the organic coconut sugar, butter, eggs, maple syrup, salt & vanilla well with a whisk. Stir in 1 Cup of halved pecans. Lay the remaining 1 Cup of pecans on the bottom of the unbaked pie crust, then pour in the batter. Bake at 400°F for 20 mins, then lower the temperature to 350°F & bake for another 30 mins. Let cool before serving & enjoy with family & friends!
Sage is one of those natural miracle plants that is said to have a wide variety of powers. It's great for hair, skin and teeth, has anti-inflammatory properties, helps with indigestion and asthma, can improve concentration, and even is said to be a preventive for diabetes.
Can you blame me for loving on this purple plant so much?!
Lemon Water & Baking Soda 🍋💛
One of my favorite and regular health regiments is drinking hot water mixed with lemon and baking soda to alkalize my body. I squeeze 1/2 a lemon (about 2 tbsp) into 8oz of hot water, add 1/3 tsp of baking soda, mix, and drink it first thing in the morning and at night before bed. It helps promote digestion, regulates the body, and works to combat acidosis and acid reflux. So so important!
Maples explains that cryotherapy – a three-minute treatment said to burn up to 800 calories – allows you to step inside a chamber that holds subzero air which can drop to -256 degrees Fahrenheit during two- to three-minute sessions. “It’s one of the coolest trends in body treatments,” says Maples, 52.
Food and Our Bodies - by Marla Maples, for Westlake Magazine