Recommendations

 Arbonne International

Your Body's Many Cries for Water: You're Not Sick; You're Thirsty: Don't Treat Thirst with Medications - F. Batmanghelidj, MD

Gentle Birth Choices- Barbara Harper, RN I found this to be an invaluable resource while pregnant.

The Biology of Belief: Unleashing the Power of Consciousness, Matter & Miracles - Bruce H. Lipton, Ph.D

We would like to share our favorite products with you. We are frequently asked what we use personally for our health care products, baking needs or household cleaners and similar products. This list is a compilation of our favorites we wouldn't be without as well as many suggestions from patients in our practice that we've tried and enjoy.

Kiss My Face Sunscreen - We love this sunscreen for our family! Very natural, even though its SPF 15 keeps the kids burn-free for all day at the beach. Just needs to be rubbed in quickly.

Coconut Oil- (organic, cold-pressed) We use this for cooking, baking, (greasing the pan), in place of butter, as moisturizer after a shower, EXTREMELY healing after a sunburn, (you'll swear by it after you try it), as product or deep-treatment for hair, keeps the frizzies away. We put it on cuts, bug bites, abrasions, blemishes, just about anything. Many healing properties. You'll love it!

Agave Nectar- (organic, raw) We use this as a sweetener for baking and cooking, on our cereal, stirred into yogurt occasionally. It is naturally low on the glycemic index which makes it one of the best natural sweeteners to use. This can be found at most grocery stores, or local health food store and also can be purchased with our Buyers Club.

Namaste Pizza Crust Mix- (Gluten Free) One package made 3 14" crusts and we loved it. It only makes thin crust though, so if deep dish is your thing, you'll have to keep looking. This can be purchased at various markets or through our Buyers Club. They also have many other GF mixes, pancake, brownies, cakes, etc.

Tate's Natural Miracle Conditioner- This product is organic and hypo-allergenic and made in Willoughby, Ohio. This has no dyes, oils, parabens, gluten, pesticides, phosphates, sulfates, glycols or glycerines, and no animal testing. This product has over 80 uses. A few of my favorite uses is as makeup remover, (it works fabulously!) hair product (wonderful for leave-in conditioner and smoothing down frizzies after blowdrying) awesome skin lotion for the kids. www.ourtatefamily.com has a large list of uses as well as many other organic bath & body products. Support a healthy and American-made product.

Homemade Mayonnaise

Instructions:
Beat the egg yolk, whole egg and seasoning in a small bowl and pour into a food processor.

Turn processor on and slowly drizzle ½ cup of oil into the egg yolk mixture.

Let this beat for a while and then slowly add in 1 to 2 tbsp. of apple cider vinegar (at a minimum 1 tbsp. is required). Let this run for a minute or so (it should start to thicken up)

Slowly add the rest of the olive oil and whip until it thickens up.

Store up to 3 months tightly covered in fridge.

Kale Salad

Instructions:
In a large bowl, wisk together, oil, lemon/vinegar, chili powder, salt and agave. Add kale and cucumbers. Toss to coat and serve chilled.

Diced mangos could also be added for additional flavor.

Cooked pasta could be added to this to as a pasta salad variation. I like it both ways.

Kale Chips

Instructions:
Preheat oven to 375 degrees F. Tear the kale leaves off the thick stems and into bite sized pieces. Discard stems. Wash leaves in OXO salad spinner, or just wash and pat dry. When kale is dry, put in a bowl and add olive oil and mix completely until kale is covered in oil. Lay kale on baking sheet. Using parchment paper will keep them from sticking as they bake. Sprinkle with salt and other seasonings if desired, parmesan cheese, etc. I only use salt, but know others like extra seasons. Bake for about 15 minutes until edges are brown and kale is crispy when moved in on the baking sheet. The more of a single layer you are able to make, the more quickly and evenly the kale will bake.

Great alternative to traditional 'game day' food. Tastes very simlar to potato chips.

Serve warm.

Hummus

Instructions:
Drain chickpeas and set liquid aside. Combine remaining ingredients in food processor, or blender. Add 1/4 c. chickpea liquid. Blend for 3-5 minutes on low or until thoroughly mixed and smooth.

Hummus can be stored in the fridge for up to a week or in the freezer for 1 month.

Perfect Gluten-free Tabouli

Instructions:
Add chopped tomato and cucumber to quinoa and toss to mix.

Combine oil, lemon juice, allspice, salt, pepper, green onion, mint, parsley and mix well.

Add to quinoa-vegetable mixure and combine thoroughly.

Serve chilled.

We use this in place of a pasta salad, rice or potatoes.

Beet Stir Fry

Instructions:
Heat oil in large fry pan or wok over medium heat. Add garlic, salt and pepper and saute until browned. Then add beets, cook over medium heat, stirring occasionally until they begin to soften, then add broccoli, stirring occasionally. Approximately 5 minutes after adding broccoli, add snow peas and continue to cook until the peas and broccoli are soft yet still firm. No overcooked vegetables allowed.

Serve over quinoa. Also consider lentils or brown rice & beans in place of quinoa.

May also serve with chicken breast, salad, pastas. Use your imagination.

My children actually love this dish.

Sweet Bean Burritos

Instructions:
In skillet heat oil over med/hi heat and cook onions and garlic until soft. add beans, stir in mashed sweet potato, add cumin and mix well. heat tortilla and add bean mixture inside. Add cilantro and cheese and roll up burrito.

Serve with salad

Be sure to cook sweet potato ahead of actual prep time.

*Per serving:
23g protein
567 calories
94g carbohydrate
14g fiber

Thanksgiving Squash

Instructions:
Steam squash until fork tender.

Put in mixing bowl and mix on low with electric mixer. Add butter, salt and garlic until smooth. Some prefer their squash slightly lumpy, which is just as good.

Serve immediately.

Goat Cheese & Arugula w/ Penne

Instructions:
1. Bring a large pot of lightly salted water to boil. Add pasta and cook according to directions for al dente, drain. 2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, salt and pepper. 3. Toss pasta w/ goat cheese mixture Serves: 6 *Note- does not go well as leftovers, the lettuces wilt. I mistakenly used feta instead of goat cheese. I also used mixed field greens that I had on hand. I used quinoa pasta instead of wheat and it was fabulous. We had that with steak tips and it was a satistying and deliciously healthy dinner. I'm sure it would be just as great without all the substitutions, but its easy and healthy. That is pretty much my only goal these days 🙂

Lemon Pepper Green Beans

Instructions:
1. Place green beans in steamer over 1" of boiling water. Cover and cook 10 min. or until tender but still firm
2. Melt butter/ coconut oil in skiller over medium heat. Saute almonds until lightly browned and season wtih lemon pepper. Stir in green beans and toss to coat.
Serves: 6

Absolutely fabulous side dish. It debuted on Valentines Day at our house and it will continue to be a fav in the future.

Perfect Quinoa Tabouli

Instructions:

Add chopped vegetables with quinoa and toss to mix. Combine oil, lemon juice, salt, pepper and allspice, mix well. Chill well and enjoy. Or substitute olive oil w/chickpea juice tabouli is in conjunction with hummus.