Deodorant Digest (don't eat it)

Here's the deal, aluminum-based antiperspirants and chemical deodorants have been linked to cancer and Alzheimer's, yuck. You're also applying that stuff right onto some major lymph nodes, to boot. You don't want to put that stuff near your breasts, ladies and gents.

Natural deos have come a long way since the Crystal ones that have been on the shelves at health food stores since the first time I ever went into a health food store. I'm here to tell you, you have some great options! I have tried, sweated and got funky with lots of brands so I could help you out with this important research. Here are two of my faves:

Refyll- A local company right here in Mar Vista. They have a store by Rainbow Acres, you can find them at the Mar Vista farmers market on Sundays, and they have a website you can order from here. "Woods" is the strongest if that's what you need. The "Central Coast" is my favorite smell, but I gotta go with the Woods for long days.

Primal Pit Paste- I love this one too. I started using this after I had been using the Refyll for a while so I was used to it and got the "strong". Sometimes the body has to get used to the baking soda so the strong could be too harsh for first time users. They strongly recommend you start with the regular. The Lemongrass Thyme worked very well, Lavender was ok. I added some Melaluca oil to it for an extra boost. They have a lot of new flavors I haven't tried yet. They're in Florida so I get them from their website here.

Mango Colada Dream

Mango Colada Dream

Prep time: 10 minutes

Serves 4

Ingredients (all cold):

- 2 mangos, peeled and diced
- 1/4 cup fresh orange juice
- 1 tsp. fresh lemon juice
- 1 small ripe banana
- 1/4 cup canned coconut milk
- dash of pink salt

Directions:

- Turn on some reggae music.
- Put all ingredients in a blender.
- Blend for one minute, or until pureed.
- Pour puree into serving glasses and sip in the sun.

Kreamy Kelp Noodles

Kelp noodles do NOT taste like seaweed. They are very neutral in flavor and have a fun, bouncy noodle texture. You can find kelp noodles at Whole Foods in the cold section near the tofu. This dish here is so delicious I could eat it every day, super healthy, vegan, gluten-free and soy-free. This is a great lunch food packed with vitamins and minerals, but I love it for dinner too.  Perfect for summer, which it feels like most of the time here in SoCal. As always, chose your own adventure and play around with the veggies. 

Kreamy Kelp Noodles

Serves 2

1 Package Kelp Noodles

2 Cups Steamed or Massaged Kale

1 Cup Steamed Lima Beans (I used frozen ones)

1 Cup Steamed Cauliflower Florets (I used frozen ones)

1 Cup Chopped Tomatoes

1 Diced Avocado

1 Sliced or Chopped Bell Pepper (orange, yellow or red)

1-2 Shredded Carrots

A few chopped Basil or Mint Leaves (optional)

Cracked Pepper (optional)

Cashew Kreamy Sauce

1 Cup Raw Cashews

1/2 Cup Filtered Water

1 Large Lemon

2 Pinches Pink Salt (or to taste)

For the sauce: In a high speed blender (I use the Magic Bullet because it's small and easy) blend all sauce ingredients until smooth. You may need to add more water or lemon to make it a thinner sauce. 

Drain and rinse kelp noodles in fresh water. Drain again. Cut a few times to release the bundle they come in. No need to cook them. Put in a large bowl and pour in the sauce to coat the noodles. Toss in the other ingredients and add more sauce as desired. Grind some pepper on top, if you like, divided it up and enjoy!

Mediterranean Party Salad

This salad is a like a big ol' party of Mediterranean inspired ingredients all on one plate. It's filling, healthy and delicious!

Mediterranean Party Salad

Serves 2

Ingredients 

1/2 Yellow Onion

4 or 5 Mushrooms (I used Shitake and Baby Portobello)

1/3 Package of Tempeh

2 Handfuls of Broccoli Florets

4 Artichoke Hearts (halved or quartered)

1/4 Cup Green Olives (from a can: less salt and more mild, natural olive taste)

1 Carrot

6 Tomatoes (Cherry or Grape)

1 Avocado

Mixed Greens

Sprouts

Fresh Basil (to taste)

1/8 Cup Pine Nuts

1/2 Cup of Red Wine (or watered down balsalmic vinegar)

(Optional Squeeze of Lemon and Pink Salt)

Dressing

Tahini with 1 tsp Dijon Mustard (If you need Tahini help, see my blog post here)

Directions

Chop Onion, Mushrooms, Tempeh and Broccoli.

Put Red Wine in a pan and toss in Onions for a couple of minutes on medium heat with lid on. Add Water or more Wine if needed.

Add Mushrooms and Tempeh for a minute, then Broccoli.

Cook covered for 2 more minutes or until it is cooked to your preference then turn off heat. 

On a plate, put Mixed Greens, shredded Carrot and chopped Artichoke Hearts, Olives, Tomatoes, Basil, Avocado, Sprouts.

Top with cooked ingredients, and sprinkle with Pine Nuts.

Drizzle on the Dressing and Buon Appetito!

Hearty Warming Oatmeal

In these colder months it feels good to get toasty. I love this warming combo for a great power-up and lasting energy throughout the morning. It's hearty, high fiber, with protein and omegas out the yin yang. Breakfast of champions!

Hearty Warming Oatmeal

1 cup of Water or Almond, Hemp, Rice, or Soy Milk

1/2 cup Organic Oats

1/3 Banana

1/4 Pear or Persimmon (make sure it's ripe!)

1/4 cup Walnuts (or your preference)

1 tsp. Hemp Seeds or Chia Seeds

1 tsp. Coconut Sugar or Maple Syrup (or 1/4 tsp Stevia for an even lower glycemic index)

Dash of Cinnamon

1/2 tsp Acai Powder (optional)


Heat water or milk in a pot (with lid) on medium heat with oats for about 3-5 minutes, stirring occasionally.
When they are almost cooked through, stir in Coconut Sugar.
Then add all other ingredients and turn off heat.
Allow to sit for 1 minute, and enjoy!

Easy Power Cooking

I'm a big fan of not washing very many dishes. So, when I cook, most of the time I like to cook everything in the same pot. It's super easy and I like that.

Here's a sample of one of the many combos that I do. Put quinoa in the lightly salted water (just follow the amount on the package, plus a little extra water as needed for veggies) and let it cook while you cut up the veggies. Chop the veggies up to about the same size so they cook evenly, then put them in with the quinoa (not too long, so they stay bouncy), stir, and when it's almost done, toss in the greens.

This one has quinoa, celery, carrots (multi-color), lima beans, beets, zucchini, onions, and baby power greens (kale, chard, and spinach), with fresh basil garnish (which I mixed in and ate, recommended). I topped this one on my plate with a little sea salt, pepper, lemon, a nice balsamic vinegar, and a little bit of raw olive oil. You can top it with other things as well, such as a marinara, tahini sauce, or a puree soup as a sauce as well.

Super healthy, vegan, no heated oils, tons of veggies, gluten free, packed with complete protein, and delicious!

See what kind of combos you can come up with in your pot, so many possibilities...