Body Balance Coaching

INGREDIENTS
(serves 2)
2 frozen bananas
1 cup frozen strawberries
¼ cup unsweetened almond milk
1 tablespoon hemp seeds

Place bananas and strawberries into your blender and blend while slowly adding the almond milk until you have the consistency of frozen yogurt. You may not need to use all ¼ cup of almond milk. Top with hemp seeds.

This recipe is from my 14-Day Spring Cleanse. For more information CLICK HERE

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Moroccan Stew by Dr. Perricone

2/14/2018

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Ingredients

3 tablespoons extra virgin olive oil
2 onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons finely grated fresh ginger
½ teaspoon chili powder
1 ½ cup cups green beans, end trimmed and cut into bit size pieces
2 sweet potatoes, peeled and cut into bite-size cubes
3 cups shredded cabbage
2 cups canned whole tomatoes, chopped
4 tablespoons natural peanut butter (ingredients of peanuts and oil and maybe salt)
2 cups vegetable or chicken stock
2 teaspoons salt
1 ½ cup canned chickpeas, rinse, drained (and you can cut them up if desired)
2 cups brown rice or quinoa
3 tablespoons freshly lemon juice
3 tablespoons chopped cilantro (fresh coriander)

Directions

Heat the oil in a large saucepan over medium heat, and cook the onions, stirring occasionally, until softened, about 5 minutes. Add the ginger, and chili powder and cook, stirring for 1 minute. Add the green beans, sweet potatoes, cabbage, tomatoes, peanut butter, stock and 1 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer for 15 minutes. Add the chickpeas and simmer for 10 minutes.

While the stew simmers, prepare the rice or quinoa.

Stir the lemon juice and cilantro into the stew and serve with the rice or quinoa.

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Blueberry Bliss Smoothie

12/30/2016

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1 cup of frozen blueberries (preferable wild blueberries)
1 banana
1 teaspoon ground cinnamon
2 tablespoon almond or cashew or sun butter
1 handful of kale or your favorite greens
1 cup of coconut water
For more protein add flax, chia and/or hemp seeds.

Blend together in a blender until smooth.
Add water if needed, to create the consistency you would like.
Enjoy!

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Collard Green Banh Mi

9/27/2015

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A great recipe from my online Fall Whole Food Cleanse

INGREDIENTS

1 large collard green with thick part of stem removed
½ cucumber, cut into matchsticks
1 carrot, cut into matchsticks
½ avocado, sliced
small handful of sprouts – mung bean sprouts are most common and can be found in the produce section
2 sprigs of basil, chopped
3-4 sprigs of mint, chopped
small handful of cilantro, chopped

Roll all the ingredients in the collard green like you would a burrito. Serve with dipping sauce.

Dipping Sauce:

INGREDIENTS
1 teaspoon ginger, minced (grating it with a zester is an easy way to do this)
1 garlic clove, minced
1 green onion, sliced
¼ cup gluten free tamari or a soy free option Coconut Aminos.

Mix all ingredients and serve with Collard Green Banh-Mi

To learn more about what a cleanse can do for you click here.

online Fall cleanse available now!

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Non-Dairy Berry Parfait

7/30/2015

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INGREDIENTS

½ cup soaked raw cashews (soak at least 20 minutes – up to an hour)
½ cup unsweetened almond or coconut milk from a carton (not canned)
½ teaspoon vanilla
1 cup frozen berries
1/3 cup rolled gluten-free oats (no need to cook these!)
1 tablespoon hemp seeds

Combine cashews, milk and vanilla in a blender and blend until smooth. Layer ingredients in a small cup: Dollop of cashew cream, spoonful of berries, top with oats and hemp seeds and enjoy!

This recipe is from my Summer 7-Day Online Whole Food Cleanse

information about the cleanse

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Blueberry Lemon Chia Pudding

6/30/2015

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Blueberry Lemon Chia Pudding
[Serves 2]

INGREDIENTS
1 ½ cups unsweetened almond or coconut milk (in a carton, not canned)
¼ cup chia seeds
Zest of 2 lemons
1 pint of blueberries (wild blueberries have great flavor)

Mix all ingredients in a bowl and refrigerate for 3-4 hours or overnight.

This is from my online Summer 7-Day Whole Food Cleanse program.

click to learn about 7-Day Cleanse

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Spring Rolls

5/29/2015

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Spring Rolls are a great snack that you can prepare ahead of time and keep them in the refrigerator to quickly grab and eat. Kids love them and you can change them up by adding different ingredients each time.

Wrap Ingredients:
Rice sheet wraps
100% Buckwheat noodles or rice noodles (cooked)
Cooked chicken, shrimp or tofu (optional)
Cucumber cut into long wedges
Cabbage shredded
Carrots shredded
Cilantro chopped
Sprouted Mung beans
Add other favorite ingredients such as (snap peas, bell pepper, mango, fresh mint, etc.)

Dipping Sauce:
Use a dipping sauce such as Braggs Sesame Ginger dressing or a peanut sauce low in sugar.

Directions:
Wet rice wrappers sheets under running water or dipping into a bowl of water and take out immediately (enough to wet but not soak). Lay slightly softened sheet on a plate or rolling board (which does't cause the wrapper to stick). The sheets will soften as you wrap. Lay all vegetables and protein ingredients on one side of the sheet. Gently wrap the ingredients like a burrito, folding the ends over as you roll. Dip finished wrap into sauce or dressing and eat.