Turmeric JuiceTurmeric is known to be one of the most powerful healing herbs. It is great for bones and joints as it has anti-inflammatory properties. It prevents metastases from occurring in many different forms of cancer. 

Turmeric’s also a natural liver detoxifier and a kidney cleanser, and it speeds metabolism and aids in weight management. Plus it heals and alleviates conditions of depression, psoriasis, damaged skin, arthritis and more. 

For these reasons, turmeric is ubiquitous both in Ayurveda and Chinese Medicine.

Here’s what you’ll need to get started: 

  • 5-7 inches turmeric 
  • 5-7 tamarind
  • 2 lemons
  • raw honey
  • water
  • blender
  • strainer
  • bowl
  • mason jar(s) or other glass jar with lid

1. Peel turmeric. Your fingers will turn yellow. Don’t worry! All-natural dish soap gets it right out. If your cutting board or countertop get stained, slather on dish soap and rub it in. Let it soak in for 5 min or longer, and then scrub with water and sponge. The turmeric stain will vanish!

2. Crack and open tamarind. Make sure you get all the inner roots off, too. We’re only going to use the inner fruit.

3. Fill a big pot with water, put peeled turmeric in and let it boil for at least 20 minutes until the water becomes a rich and vibrant marigold color.

4. While the turmeric water is boiling, get a pan and pour 1 inch of water in with the peeled tamarind. Move the fruit around with a wooden utensil, mix it in with the water so it can melt and dissolve into a jam like texture. More water shouldn’t be needed, but if it’s look in’ a bit dry, pour water in as needed.

By this time, you should be able to see the little seeds coming out. When the texture looks soft, turn heat off and let it cool down.

5. Go back to the turmeric water. By now, the color should look ready. Pour a little bit of cold water to lower the temperature. Take the turmeric water and pour it into the blender with the turmeric. We boiled it so the root could soften and have more flavor, now it’s ready to buzz in the blender for even more flavor and richness! Blend, blend, blend. The color now should look like an extra extra fiery marigold.

6. Go back to the tamarind in the pan. Pour substance into the strainer that is placed on top of a small bowl to catch the tamarind. Swish the jam like substance around in the strainer with the wooden utensil– we only want to use the soft bits of the fruit. No seeds, no seed peels.

7. Pour the tamarind that has been caught in the bowl into the blender with the turmeric water. Buzz it around again.

8. We’re almost done. Squeeze your lemons into the blender. Now take the blender and pour your yummy juice into your mason jar(s). Add honey to taste, close with lid, shake it up to mix.

9. Store in fridge up to 3-4 days and drink daily! 

 






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Turmeric Juice

Turmeric JuiceTurmeric is known to be one of the most powerful healing herbs. It is great for bones and joints as it has anti-inflammatory properties. It prevents metastases from occurring in many different forms of cancer. 

Turmeric’s also a natural liver detoxifier and a kidney cleanser, and it speeds metabolism and aids in weight management. Plus it heals and alleviates conditions of depression, psoriasis, damaged skin, arthritis and more. 

For these reasons, turmeric is ubiquitous both in Ayurveda and Chinese Medicine.

Here’s what you’ll need to get started: 

  • 5-7 inches turmeric 
  • 5-7 tamarind
  • 2 lemons
  • raw honey
  • water
  • blender
  • strainer
  • bowl
  • mason jar(s) or other glass jar with lid

1. Peel turmeric. Your fingers will turn yellow. Don’t worry! All-natural dish soap gets it right out. If your cutting board or countertop get stained, slather on dish soap and rub it in. Let it soak in for 5 min or longer, and then scrub with water and sponge. The turmeric stain will vanish!

2. Crack and open tamarind. Make sure you get all the inner roots off, too. We’re only going to use the inner fruit.

3. Fill a big pot with water, put peeled turmeric in and let it boil for at least 20 minutes until the water becomes a rich and vibrant marigold color.

4. While the turmeric water is boiling, get a pan and pour 1 inch of water in with the peeled tamarind. Move the fruit around with a wooden utensil, mix it in with the water so it can melt and dissolve into a jam like texture. More water shouldn’t be needed, but if it’s look in’ a bit dry, pour water in as needed.

By this time, you should be able to see the little seeds coming out. When the texture looks soft, turn heat off and let it cool down.

5. Go back to the turmeric water. By now, the color should look ready. Pour a little bit of cold water to lower the temperature. Take the turmeric water and pour it into the blender with the turmeric. We boiled it so the root could soften and have more flavor, now it’s ready to buzz in the blender for even more flavor and richness! Blend, blend, blend. The color now should look like an extra extra fiery marigold.

6. Go back to the tamarind in the pan. Pour substance into the strainer that is placed on top of a small bowl to catch the tamarind. Swish the jam like substance around in the strainer with the wooden utensil– we only want to use the soft bits of the fruit. No seeds, no seed peels.

7. Pour the tamarind that has been caught in the bowl into the blender with the turmeric water. Buzz it around again.

8. We’re almost done. Squeeze your lemons into the blender. Now take the blender and pour your yummy juice into your mason jar(s). Add honey to taste, close with lid, shake it up to mix.

9. Store in fridge up to 3-4 days and drink daily! 

 






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Monthly Conference Call-Theresa-Pierce

Theresa PierceEnjoy this call with Theresa Pierce.  Theresa was diagnosed with pre-diabetes, leaky gut syndrome and gluten intolerance.  Hear how she changed her lifestyle and became vibrantly healthy. Great information!

Click here to hear this interview with Theresa.

 

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Raw Broccoli & Cauliflower Couscous

Raw Broccoli & Cauliflower Couscous

 

Debbie Waddell

Ingredients :

1/4 head cauliflower

1/2 head broccoli

3 tbsp. dill

Zest of 1 large lemon

2 tbsp. lemon juice

Herbamare to taste (I highly recommend purchasing this, it is 17 different herbs and spices with some sea salt)

1 tbsp. nutritional yeast

Pulse all ingredients in a food processor, to the point where the mixture looks like couscous. Set aside.


Green Goddess Salad Dressing

3/4 cup cashews, soaked for 30 minutes

1/4 cup loosely packed cilantro (can use parsley also or Dill)

1 – 2 small cloves garlic

1 tbsp. lemon juice

1 tbsp Braggs apple cider vinegar

1 tsp nori or dulse flakes

Small amounts of water to blend to the consistency of a salad dressing or you can make it thicker to use as a dip for raw vegetables.

Blend all ingredients in a high-speed blender until smooth.

Combine the broccoli/cauliflower mixture with the dressing.

 






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Raw “Parm”

Raw Parm 

 

 

Debbie Waddell

Ingredients:

1/4 cup of Walnuts or cashews

1/4 cup of Nutritional Yeast Flakes

Herbamare to taste or Salt and Pepper Garlic powder to taste.

 

Directions:

1. Place the nuts and nutritional yeast in a food processor and process until they are the consistency of flour or you can also use a coffee grinder.

I put this into a shaker and love to put in on raw or cooked pasta and it is so yummy to sprinkle on air popped corn!

 

 






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Michele’s Chile

Michele's Chile

 

Ingredients:

1 large onion chopped

1 large green pepper chopped

2-3 cloves of chopped garlic

1 large can stewed tomatoes

1 large can whole tomatoes


1 can kidney beans

1 can chile beans

3-4 tomatoes

1 Tablespoon chile powder

2 teaspons cumin

1 tsp crushed red pepper

 

Directions:

1. Sauté the onion, green pepper and garlic.

2. Add the remaining ingredients and simmer for 15 to 20 minutes.

 

 






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Had a great day!!! Crazy drive to fern park and back... Load the Chef mobile and head for the World Wellness Event in Leesburg! Thanks to Jean Bee Sumner and Traci Vavrosky Brosman for another great event!!! Now it's wine time!! — with ChefJoan Dean.
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